Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy

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.