EFFECT OF HIGH‐INTENSITY PULSED ELECTRIC FIELDS ON SURVIVAL OF ESCHERICHIA COLI K‐12 SUSPENDED IN MEAT INJECTION SOLUTIONS

Survival of Escherichia coli K12 suspended in solutions used for enhancing meat products after high-intensity pulsed electric field (PEF) treatments was examined. Solutions were prepared to provide 0.3% salt, 0.3% phosphate and/or 0, 1, 2 or 3% sodium lactate in a finished product enhanced to 110% of initial weight. Therefore, enhancement solutions contained water, 3% NaCl, 3% phosphate and/or 0, 10, 20 or 30% sodium lactate. Samples containing 0.1% NaCl were run as controls. Single PEF strengths used for PEF treatments were 12.5, 7.0, 6.0, 5.0 and 3.5 kV/cm. For 12.5, 7.0 and 6.0 kV/cm, two levels of pulse controller resistance were used, oc and 200 ohm; for 5 and 3.5 kV/cm, only 200 ohm was tested. Above 7 kV/cm, arcing occurred which limited the application of this technology in these solutions. Electrical field strength at 7 kV/cm with a pulse controller resistance of 200 ohm resulted in a reduction of about 2 log cfu/mL when cells were suspended in the enhancement solution containing no lactate. Lower electrical field strengths (≥6 kV/ cm) were generally ineffective.

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