000136207 001__ 136207
000136207 005__ 20250923084423.0
000136207 0247_ $$2doi$$a10.1016/j.ifset.2024.103731
000136207 0248_ $$2sideral$$a139073
000136207 037__ $$aART-2024-139073
000136207 041__ $$aeng
000136207 100__ $$aLytras, Fotios
000136207 245__ $$aEvaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments
000136207 260__ $$c2024
000136207 5060_ $$aAccess copy available to the general public$$fUnrestricted
000136207 5203_ $$aThe effect of pulsed electric fields (PEF) and thermal treatments on the inactivation of the population of 40 strains of 4 model microorganisms (Escherichia coli, Listeria monocytogenes, Lactiplantibacillus plantarum, Saccharomyces cerevisiae) were investigated. Microbial samples of McIlvaine buffer pH 7.0 were subjected to pulses with electric field strength 20 kV/cm and total specific energies (88, 136, and 184 kJ/kg). Depending on the species and strain, microorganisms exhibited various resistances. PEF microbial resistance and strain variability data were correlated to the total specific energy used. E. coli strains showed statistical log10 inactivation differences under the 88 and 136 kJ/kg but not under the 184 kJ/kg PEF treatment. In contrast, L. monocytogenes strains showed statistical log10 inactivation differences only under the 184 kJ/kg treatment. L. monocytogenes L6 strain was identified as the most resistant strain at PEF treatment (184 kJ/kg). This result was in accordance with the resistance under thermal treatment (62.8 °C, 30 min).
Industrial relevance: The identification of target microorganisms related to their resistance in one or more technologies can help at establishing treatment conditions that reassure food safety. Data obtained in this research show that species and strain behaviours vary and are dependent on the technology and the applied treatment conditions. Thus, the resistance exhibited by microorganisms of public health importance may be dependent on the used technology and the applied treatment.
000136207 536__ $$9info:eu-repo/grantAgreement/EC/H2020/955431/EU/Training Network Sustainable Technologies/TRANSIT$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 955431-TRANSIT
000136207 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000136207 590__ $$a6.8$$b2024
000136207 592__ $$a1.502$$b2024
000136207 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 181 = 0.11$$c2024$$dQ1$$eT1
000136207 593__ $$aChemistry (miscellaneous)$$c2024$$dQ1
000136207 593__ $$aIndustrial and Manufacturing Engineering$$c2024$$dQ1
000136207 593__ $$aFood Science$$c2024$$dQ1
000136207 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000136207 700__ $$aPsakis, Georgios
000136207 700__ $$aGatt, Ruben
000136207 700__ $$aHummerjohann, Joerg
000136207 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000136207 700__ $$aValdramidis, Vasilis
000136207 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000136207 773__ $$g95 (2024), 103731 [10 pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000136207 8564_ $$s2265409$$uhttps://zaguan.unizar.es/record/136207/files/texto_completo.pdf$$yVersión publicada
000136207 8564_ $$s2588450$$uhttps://zaguan.unizar.es/record/136207/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000136207 909CO $$ooai:zaguan.unizar.es:136207$$particulos$$pdriver
000136207 951__ $$a2025-09-22-14:37:29
000136207 980__ $$aARTICLE