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EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS
Author(s) -
LI YANBIN,
SLAVIK MICHAEL F.,
GRIFFIS CARL L.,
KIM JEONGWEON
Publication year - 1993
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1993.tb00111.x
Subject(s) - salmonella , agar , chemistry , salt (chemistry) , xylose , stimulation , chromatography , microbiology and biotechnology , food science , duty cycle , bacteria , biology , fermentation , voltage , genetics , neuroscience , physics , quantum mechanics
Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 10 5 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm 2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre‐enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO 3 , and at 45 min in NaC 2 H 3 O 2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na 3 PO 4 and at 60 min in Na 2 CO 3 at 0.0015 M concentration by electricity in combination with high pH .