Efficacy and mechanisms of Pseudomonas aeruginosa PAO1 biofilm inactivation using high-power pulsed microwave

Efficacy and mechanisms of Pseudomonas aeruginosa PAO1 biofilm inactivation using high-power pulsed microwave

Foodborne pathogens and biofilm formation pose a critical threat to food safety. Pseudomonas aeruginosa is a pathogen of interest in the food industry. High-power pulsed microwave (HPPM) is a non-thermal technology with proven efficacy towards bacterial inactivation. This study investigated the inac...

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Veröffentlicht in:Food science & technology 2024-04, Vol.198, p.115982, Article 115982
Hauptverfasser: Wang, Fan, Zhang, Yaxin, Bassey, Anthony Pius, Singh, Maleeka, Zhu, Yongsheng, Corradini, Maria G., Cui, Xiaozhen, Zhang, Xiaoqian, Liu, Xiaoli
Format: Artikel
Sprache:eng
Schlagworte:
biofilm
Biofilm inactivation
cell viability
food industry
food safety
High-power pulse microwave (HPPM)
Mechanism
Microscopy
pathogens
Pseudomonas aeruginosa
transmission electron microscopy
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Zusammenfassung:Foodborne pathogens and biofilm formation pose a critical threat to food safety. Pseudomonas aeruginosa is a pathogen of interest in the food industry. High-power pulsed microwave (HPPM) is a non-thermal technology with proven efficacy towards bacterial inactivation. This study investigated the inactivation mechanisms and performance of different HPPM treatments (50, 100, 150, 200, and 250 Hz for 3, 5, 7, 9, and 11 min, respectively) to identify the optimum conditions to inactivate P. aeruginosa PAO1 biofilms. The results showed significant cell inactivation at increasing frequency/time (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2024.115982