Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

• Published in: Food microbiology 2022-04, Vol.102, p.103928-103928, Article 103928
• Main Authors: Wu, Shilin, Xu, Xueming, Yang, Na, Jin, Yamei, Jin, Zhengyu, Xie, Zhengjun
• Format: Article
• Language: English
• Subjects: Apple juice processing; Colony Count, Microbial; Electricity; Escherichia coli O157; Escherichia coli O157:H7; Food Handling - methods; Food Microbiology; Fruit and Vegetable Juices; Inactivation; Induced electric field; Malus - microbiology; Storage life
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2021.103928

Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL−1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing. •The inactivation mechanism of induced electric field on E.coli was investigated.•A reduction of 4.5 log CFU·mL−1 of E.coli was realized by applying the IEF.•IEF treatment retains bio-active components in fresh apple juice.•The storage stability of apple juice was improved through IEF treatment.