|Yousef, Ahmed - OHIO STATE UNIVERSITY|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: September 30, 2005
Publication Date: May 8, 2006
Citation: Yousef, A.E., Zhang, H.Q. 2006. Microbiological and safety aspects of pulsed electric field technology. In: Juneja, V.K., Cherry, J.P., Tunick, M.H., editors. Advances in Microbial Food Safety. Washington, D.C.: ACS. p.152-166. Technical Abstract: Consumers are increasingly aware of the health benefits and risks associated with consumption of foods. Consumers also perceive fresh foods as healthier than those heat-treated; therefore, the food industry is now seeking alternative technologies to maintain most of the fresh attributes, safety and storage stability of foods. Pulsed electric field is one of these promising alternative technologies. Satisfactory evaluation of a new preservation technology, such as pulsed electric field, depends on reliable estimation of its efficacy against pathogenic and spoilage food-borne microorganisms. Research on alternative technologies was initially focused on process design, product characteristics and kinetics of microbial inactivation. The success of these new technologies, however, depends on the progress in understanding microbial physiology and behavior of microbial cell during and after the treatment. Consequently, this chapter reviews pulsed electric field technology with emphasis on (i) mechanisms of microbial inactivation, (ii) patterns of inactivation kinetics, and (iii) microbial resistance mechanisms.