Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

The application of strong electric fields in water and organic liquids has been studied for
several years, because of its importance in electrical transmission processes and its …

Pulsed electric fields (PEF) is a promising technology for the non-thermal pasteurization of
foods and a sound complement or replacement to traditional thermal pasteurization, which …

Lethal effects of pulsed electric fields (PEF) on suspensions of various bacteria, yeast, and
spores in buffer solutions and liquid foodstuffs were examined. Living-cell counts of …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …

The increasing consumer demand for 'fresh‐like'foods has led to much research effort in the
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …

During the last decades pulsed electric field (PEF) processing received considerable
attention due to its potential to enhance food products or create alternatives to conventional …

Use of pulsed electric fields (PEFs) for inactivation of microorganisms is one of the more
promising nonthermal processing methods. Inactivation of microorganisms exposed to high …

The primary mechanism for sterilization of microorganisms by high-voltage pulses has been
considered to be an electrical breakdown of the cell membrane. However, it is expected that …