Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk

• Published in: International dairy journal Vol. 19; no. 1; pp. 30 - 35
• Main Authors: Noci, F., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., Lyng, J.G.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; electrical treatment; Food industries; food pathogens; food processing; food safety; Fundamental and applied biological sciences. Psychology; heat inactivation; heat treatment; inactivation; Listeria innocua; microbiological quality; milk; Milk and cheese industries. Ice creams; milk quality; pathogen survival; preheating; pulsed electric fields; temperature; thermosonication; ultrasonic treatment; viability; Electric field; Pulsed field; Dairy industry; Dairy product; Bacteria; Inactivation; Milk; Listeria innocua
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2008.07.002

The impact of thermosonication (TS) and pulsed electric field (PEF), individually and combined, on the survival of Listeria innocua 11288 (NCTC) in milk was investigated. TS (400 W, 160 s) without pre-heating reduced L. innocua by 1.2 log 10 cfu mL −1, while shorter treatment times produced negligible inactivation, suggesting TS to be a hurdle rather than an effective standalone treatment. PEF (30 and 40 kV cm −1, 50 μs) at 10 °C caused a reduction of L. innocua of 1.1 and 3.3 log cycles, respectively. The highest field strength (40 kV cm −1) combined with TS (80 s) led to 6.8 log 10 cfu mL −1 inactivation. Milk pre-heated to 55 °C (over 60 s) prior to TS followed by PEF (30 and 40 kV cm −1) showed inactivation between 4.5 and 6.9 log 10 cfu mL −1, the latter being comparable ( P > 0.05) with thermal pasteurisation. The data indicate that TS followed by PEF represents a valid alternative for L. innocua inactivation in milk.