Effect of thermosonication,pulsed electric field and their combination on inactivation of Listeria innocua in milk |
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| Authors: | F Noci M Walkling-Ribeiro DA Cronin DJ Morgan JG Lyng |
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| Affiliation: | 1. School of Nutrition and Food Sciences, Louisiana State University AgCenter, 263 Knapp Hall, Baton Rouge, LA 70803-6202, United States;2. Biological Systems Engineering Department, Washington State University, P.O. Box 646120, Pullman WA 99164-6120, United States;3. School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99164-6376, United States |
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| Abstract: | The impact of thermosonication (TS) and pulsed electric field (PEF), individually and combined, on the survival of Listeria innocua 11288 (NCTC) in milk was investigated. TS (400 W, 160 s) without pre-heating reduced L. innocua by 1.2 log10 cfu mL?1, while shorter treatment times produced negligible inactivation, suggesting TS to be a hurdle rather than an effective standalone treatment. PEF (30 and 40 kV cm?1, 50 μs) at 10 °C caused a reduction of L. innocua of 1.1 and 3.3 log cycles, respectively. The highest field strength (40 kV cm?1) combined with TS (80 s) led to 6.8 log10 cfu mL?1 inactivation. Milk pre-heated to 55 °C (over 60 s) prior to TS followed by PEF (30 and 40 kV cm?1) showed inactivation between 4.5 and 6.9 log10 cfu mL?1, the latter being comparable (P > 0.05) with thermal pasteurisation. The data indicate that TS followed by PEF represents a valid alternative for L. innocua inactivation in milk. |
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