Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization
Zhaojie Li, Qingli Yang, Han Du, Wei Wu
Abstract
Food look good is more inclined to be bought, but transportation and storage can be difficult to maintain the attractive appearance and freshness of each food, microbial pollution is one of the major obstacles. Scientific advancements in pulsed electric field has shown its capability on the inactivation of microorganisms and maintain of high quality of food products. In this review, we summarized the basic principle of pulsed electric field technology, illustrated the bactericidal effect of common pathogenic bacteria in food such as Escherichia coli, Salmonella spp., Listeria monocytogenes and Mold spores, introduced application of pulsed electric field in fruit and vegetable processing, liquid food sterilization and the preservation of meat products, also proposed the future development direction of the application of pulsed electric field technology in food drying, thawing, and the extraction.