Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

Moderate heat in combination with pulsed electric fields (PEF) was investigated as a potential alternative to thermal pasteurization of a tropical fruit smoothie based on pineapple, banana, and coconut milk, inoculated with Escherichia coli K12. The smoothie was heated from 25 °C to either 45 or 55...

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Veröffentlicht in:	Journal of food science 2008-10, Vol.73 (8), p.M395-M399
Hauptverfasser:	Walkling-Ribeiro, M, Noci, F, Cronin, D.A, Lyng, J.G, Morgan, D.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Ananas - microbiology bacterial contamination bananas beverages Beverages - microbiology Biological and medical sciences Citrus sinensis - microbiology coconut milk Cocos - microbiology Colony Count, Microbial E coli Electric fields Electricity Escherichia coli Escherichia coli K12 - growth & development Escherichia coli K12 - isolation & purification Food Handling - methods Food industries Food microbiology Food Preservation - methods food processing food processing quality Food science Fruit - microbiology Fruit and vegetable industries Fruit juices fruit products Fundamental and applied biological sciences. Psychology heat treatment Heating Hot Temperature inactivation inactivation temperature lethal effects liquified foods Malus - microbiology microbiological quality minimal processing Musa Musa - metabolism Pasteurization pineapples processing stages pulsed electric fields smoothie sublethal cell injury sublethal effects
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