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Generation of bactericidal and mutagenic components by pulsed electric field treatment.
Int J Food Microbiol. 2004 Jun 01; 93(2):165-73.IJ

Abstract

Inactivation of stationary phase Escherichia coli, Salmonella Typhimurium and Listeria innocua (10(8) CFU/ml) by high intensity pulsed electric fields (PEF) was studied in water and different buffers at pH 7.0. The fraction of survivors after PEF treatment with 300 pulses (5 Hz) of 26.7 kV/cm and a pulse width of 2 micros varied between 0.050% and 55%, but was always lower in Tris-HCl buffer than in HEPES-KOH buffer and water. When cell suspensions were stored for 24 h at 25 degrees C after PEF treatment, the survivor fraction further decreased, except for E. coli in water and HEPES-KOH. By following the survival of untreated cells added to water or buffers that were previously PEF treated, this secondary inactivation could be ascribed to the formation of bactericidal components as a result of PEF treatment. Buffers and water containing 10 mM NaCl became bactericidal against all three bacteria upon PEF treatment, and the bactericidal effect could be neutralized by thiosulfate, suggesting that chlorine and/or hypochlorite had been formed. Also in the absence of Cl- ions, PEF treated water and buffers had bactericidal properties, but the specificity of the bactericidal effects against different bacteria differed depending on the buffer used. In the Ames mutagenicity test using His- S. Typhimurium mutant strains, PEF treated Tris buffers containing 10 mM Cl- ions, as well as PEF treated grape juice showed a mutagenic effect. The implications of these findings for the safety of PEF treated foods are discussed.

Authors+Show Affiliations

Reyns KM
Katholieke Universiteit Leuven, Department of Food and Microbial Technology, Laboratory of Food Microbiology, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
Diels AM
No affiliation info available
Michiels CW
No affiliation info available

MeSH

Colony Count, MicrobialElectric ConductivityElectric StimulationEscherichia coliFood MicrobiologyFood PreservationHydrogen-Ion ConcentrationListeriaSalmonella typhimuriumSodium Chloride

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15135955

Citation

Reyns, Kristien M F A., et al. "Generation of Bactericidal and Mutagenic Components By Pulsed Electric Field Treatment." International Journal of Food Microbiology, vol. 93, no. 2, 2004, pp. 165-73.
Reyns KM, Diels AM, Michiels CW. Generation of bactericidal and mutagenic components by pulsed electric field treatment. Int J Food Microbiol. 2004;93(2):165-73.
Reyns, K. M., Diels, A. M., & Michiels, C. W. (2004). Generation of bactericidal and mutagenic components by pulsed electric field treatment. International Journal of Food Microbiology, 93(2), 165-73.
Reyns KM, Diels AM, Michiels CW. Generation of Bactericidal and Mutagenic Components By Pulsed Electric Field Treatment. Int J Food Microbiol. 2004 Jun 1;93(2):165-73. PubMed PMID: 15135955.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Generation of bactericidal and mutagenic components by pulsed electric field treatment. AU - Reyns,Kristien M F A, AU - Diels,Ann M J, AU - Michiels,Chris W, PY - 2003/07/29/received PY - 2003/10/23/accepted PY - 2004/5/12/pubmed PY - 2004/8/27/medline PY - 2004/5/12/entrez SP - 165 EP - 73 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 93 IS - 2 N2 - Inactivation of stationary phase Escherichia coli, Salmonella Typhimurium and Listeria innocua (10(8) CFU/ml) by high intensity pulsed electric fields (PEF) was studied in water and different buffers at pH 7.0. The fraction of survivors after PEF treatment with 300 pulses (5 Hz) of 26.7 kV/cm and a pulse width of 2 micros varied between 0.050% and 55%, but was always lower in Tris-HCl buffer than in HEPES-KOH buffer and water. When cell suspensions were stored for 24 h at 25 degrees C after PEF treatment, the survivor fraction further decreased, except for E. coli in water and HEPES-KOH. By following the survival of untreated cells added to water or buffers that were previously PEF treated, this secondary inactivation could be ascribed to the formation of bactericidal components as a result of PEF treatment. Buffers and water containing 10 mM NaCl became bactericidal against all three bacteria upon PEF treatment, and the bactericidal effect could be neutralized by thiosulfate, suggesting that chlorine and/or hypochlorite had been formed. Also in the absence of Cl- ions, PEF treated water and buffers had bactericidal properties, but the specificity of the bactericidal effects against different bacteria differed depending on the buffer used. In the Ames mutagenicity test using His- S. Typhimurium mutant strains, PEF treated Tris buffers containing 10 mM Cl- ions, as well as PEF treated grape juice showed a mutagenic effect. The implications of these findings for the safety of PEF treated foods are discussed. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/15135955/Generation_of_bactericidal_and_mutagenic_components_by_pulsed_electric_field_treatment_ DB - PRIME DP - Unbound Medicine ER -