Journal
JOURNAL OF ELECTROSTATICS
Volume 69, Issue 1, Pages 30-35Publisher
ELSEVIER
DOI: 10.1016/j.elstat.2010.10.005
Keywords
Escherichia coli; Inactivation; Direct electric current; Beef; Electrolyte solution; Warner-Bratzler hardness value
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Funding
- Cooperative State Research, Education and Extension Services of the United States Department of Agriculture (USDA-CSREES)
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Low-voltage direct current was applied to beef, inoculated with Escherichia coli O157:H7 on the surface covered with a thin film of 0.15 M NaCl solution. Experiments were conducted with 15, 30, and 45 mA/cm(2) currents; 1, 10 and 100 kHz frequencies; 30, 50 and 70% duty cycles, and 2, 8 and 16 min treatment durations. Increase in current intensity, frequency, duty cycle, and treatment duration increased the % reduction of E. coli. A maximum reduction of 98.9% was achieved. Sensory color analysis showed significant differences between treated and untreated beef. The maximum temperature rise of NaCl solution was 31.9 degrees C. 2010 Elsevier B.V. All rights reserved.
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