{"title":"Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy","authors":"Su Wang, Debao Wang, Xiangyuan Wen, Yuqian Xu, Dongmei Leng, Qingfeng Yang, Chengli Hou, Xin Li, Dequan Zhang","doi":"10.1016/j.foodchem.2025.146593","DOIUrl":null,"url":null,"abstract":"The inhibition of specific spoilage organisms in fresh meat is critical for extending shelf life. This study evaluated the antimicrobial effects of electrostatic fields intensities on specific spoilage organisms of <em>Serratia proteamaculans</em> VF12 (Gram-negative) and <em>Lactobacillus sakei</em> VMR17 (Gram-positive). The results demonstrated that both high-voltage (12 kV, corresponding to an electrostatic field intensity of 120 kV/m) and low-voltage (4 kV, electrostatic field intensity of 40 kV/m) electrostatic field treatments inhibited the growth of specific spoilage organisms compared to the control group. The high-voltage electrostatic field treatment induced structural damage to the cellular membranes of specific spoilage organisms, leading to increased permeability and loss of cell wall integrity. Furthermore, scanning electron microscopy images demonstrated visible surface deformation and pore formation in treated cells, corroborating the irreversible damage to membrane integrity. These findings indicated that the inhibition efficacy of electrostatic fields on specific spoilage organisms by impairing cellular structures and functions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"75 1","pages":""},"PeriodicalIF":9.8000,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.146593","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
The inhibition of specific spoilage organisms in fresh meat is critical for extending shelf life. This study evaluated the antimicrobial effects of electrostatic fields intensities on specific spoilage organisms of Serratia proteamaculans VF12 (Gram-negative) and Lactobacillus sakei VMR17 (Gram-positive). The results demonstrated that both high-voltage (12 kV, corresponding to an electrostatic field intensity of 120 kV/m) and low-voltage (4 kV, electrostatic field intensity of 40 kV/m) electrostatic field treatments inhibited the growth of specific spoilage organisms compared to the control group. The high-voltage electrostatic field treatment induced structural damage to the cellular membranes of specific spoilage organisms, leading to increased permeability and loss of cell wall integrity. Furthermore, scanning electron microscopy images demonstrated visible surface deformation and pore formation in treated cells, corroborating the irreversible damage to membrane integrity. These findings indicated that the inhibition efficacy of electrostatic fields on specific spoilage organisms by impairing cellular structures and functions.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.