POTENTIAL USE OF 18 TESLA STATIC AND PULSED MAGNETIC FIELDS ON ESCHERICHIA COLI AND SACCHAROMYCES CEREVISIAE |
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| Authors: | F. HARTE,M. F. SAN MARTIN,A. H. LACERDA,H. L. M. LELIEVELD,B. G. SWANSON,G. V. BARBOSA-CÁ NOVAS |
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| Affiliation: | Biological Systems Engineering Department Washington State University P. O. Box 46120 Pullman, WA 99164-6120;Food Science and Human Nutrition Department Washington State University;Unilever Research Vlaardingen P. O. Box 114, 3130 AC Vlaardingen, The Netherlands;National High Magnetic Fields Laboratory Los Alamos National Laboratory Los Alamos, NM 87545 |
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| Abstract: | Escherichia coli and Saccharomyces cerevisiae were subjected to 18T static and pulsed magnetic fields at different temperatures in either phosphate buffer, McIlvaine buffer, or peptonated water. Colony forming units were recorded after incubation in nutrient and Violet Red Bile agar for E. coli and potato dextrose agar for S. cerevisiae. No inactivation or cell injury was detected due to the influence of the magnetic field whether static or pulsed. As expected, at higher temperatures both inactivation and cell injury were increased. Although further research is needed, magnetic field technology at 18T or lower does not appear as a feasible option for processing foods. |
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