Abstract
Pathogenic microorganisms including Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella, are related to foodborne diseases and epidemics worldwide. Daily foods including milk, egg products, and fruit juice are easily contaminated by these foodborne pathogens. Today, consumers demand high-quality, fresh, and safe food. Although traditional heat sterilization technology can ensure the safety of food, it has extensively damaged the sensory and nutritional characteristics of foods. At present, pulsed electric field (PEF), one of the nonthermal technologies, exhibits a potentially wide application in the food industry. Therefore, this chapter aims to explain the mechanism underlying PEF on foodborne pathogens and the influencing factors. Additionally, the inactivation modes of PEF on different foodborne pathogens and the application of sterilization in different foods were described in detail. Furthermore, PEF-induced sublethal sterilization process was explained and a strategy to improve the killing effect of PEF in killing foodborne pathogens was proposed.
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Zhang, C., Zhao, W., Yang, R. (2022). Response of Foodborne Pathogens to Pulse Electric Fields. In: Ding, T., Liao, X., Feng, J. (eds) Stress Responses of Foodborne Pathogens. Springer, Cham. https://doi.org/10.1007/978-3-030-90578-1_9
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