136207 20260217205551.0 doi 10.1016/j.ifset.2024.103731 sideral 139073 ART-2024-139073 eng Lytras, Fotios Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments 2024 Access copy available to the general public Unrestricted The 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. info:eu-repo/grantAgreement/EC/H2020/955431/EU/Training Network Sustainable Technologies/TRANSIT This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 955431-TRANSIT info:eu-repo/semantics/openAccess by-nc https://creativecommons.org/licenses/by-nc/4.0/deed.es 6.8 2024 FOOD SCIENCE & TECHNOLOGY 20 / 182 = 0.11 2024 Q1 T1 1.502 2024 Chemistry (miscellaneous) 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 Food Science 2024 Q1 12.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Psakis, Georgios Gatt, Ruben Hummerjohann, Joerg Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 Valdramidis, Vasilis 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 95 (2024), 103731 [10 pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 2265409 http://zaguan.unizar.es/record/136207/files/texto_completo.pdf Versión publicada 2588450 http://zaguan.unizar.es/record/136207/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136207 articulos driver 2026-02-17-20:40:23 ARTICLE