Combination of Microsecond and Nanosecond Pulsed Electric Field Treatments for Inactivation of Escherichia coli in Water Samples
Inactivation of microorganisms with pulsed electric fields is one of the nonthermal methods most commonly used in biotechnological applications such as liquid food pasteurization and water treatment. In this study, the effects of microsecond and nanosecond pulses on inactivation of Escherichia coli in distilled water were investigated. Bacterial colonies were counted on agar plates, and the count was expressed as colony-forming units per milliliter of bacterial suspension. Inactivation of bacterial cells was shown as the reduction of colony-forming units per milliliter of treated samples compared to untreated control. According to our results, when using microsecond pulses the level of inactivation increases with application of more intense electric field strengths and with number of pulses delivered. Almost 2-log reductions in bacterial counts were achieved at a field strength of 30 kV/cm with eight pulses and a 4.5-log reduction was observed at the same field strength using 48 pulses. Extending the duration of microsecond pulses from 100 to 250 μs showed no improvement in inactivation. Nanosecond pulses alone did not have any detectable effect on inactivation of E. coli regardless of the treatment time, but a significant 3-log reduction was achieved in combination with microsecond pulses.
KeywordsInactivation Bacteria Nanosecond Microsecond Electric pulse Pulsed electric field treatment Electroporation E. coli Water
The authors thank Prof. Dr. Damijan Miklavčič, who read the manuscript and provided comments and insights that improved it. This research was supported by the Slovenian Research Agency under research program P2-0249, MRIC UL IP-0510 and research project L2-4314. The research was conducted in the scope of EBAM, European Associated Laboratory.
- Aronsson K, Lindgren M, Johansson BR, Rönner U (2001) Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae. Innov Food Sci Emerg Technol 2:41–54CrossRefGoogle Scholar
- Barbosa-Cánovas G, Góngora-Nieto M, Pothakamury U, Swanson B (1999) Preservation of foods with pulsed electric fields. Academic Press, San DiegoGoogle Scholar
- Fuller GW (1898) Report on the investigations into the purification of the Ohio River water at Louisville Kentucky. D. Van Nostrand, New YorkGoogle Scholar
- Marty M, Sersa G, Rémi Garbay J, Gehl J, Collins CG, Snoj M, Billard V, Geersten PF, Larkin JO, Miklavcic D, Pavlovic I, Paulin-Kosir SM, Cemazar M, Norsli N, Soden DM, Rudolf Z, Robert C, O’Sullivan GC, Mir LM (2006) Electrochemotherapy—an easy, highly effective and safe treatment of cutaneous and subcutaneous metastases: results of ESOPE (European standard operating procedures of electrochemotherapy) study. EJC Suppl 4:3–13CrossRefGoogle Scholar
- Mosqueda-Melgar J, Raybaudi-Massilia RM, Martín-Belloso O (2007) Influence of treatment time and pulse frequency on Salmonella enteritidis, Escherichia coli and Listeria monocytogenes populations inoculated in melon and watermelon juices treated by pulsed electric fields. Int J Food Microbiol 117:192–200PubMedCrossRefGoogle Scholar
- Neumann E, Rosenheck K (1972) Permeability changes induced by electric impulses in vesicular membranes. J Membr Biol 14:194–196Google Scholar
- Reberšek M, Miklavčič D (2011) Advantages and disadvantages of different concepts of electroporation pulse generation. Automatika 52:12–19Google Scholar