The decontamination efficacy of pulsed electric field in food: Establishing global kinetic parameters

Pulsed electric field (PEF) is a promising technology for microbial decontamination of liquid products such as fruit juices and beverages. This study developed a database with 569 PEF experiments for Escherichia coli , Listeria spp., Pseudomonas spp., Staphylococcus aureus , Saccharomyces cerevisiae , Salmonella spp., and lactic acid bacteria (LAB) in a range of food matrices. The efficacy of PEF for different microbial species was evaluated through the decimal-reduction volumetric energy input D _{E vol} , which is the energy input required to achieve a one log₁₀ microbial reduction. The matrix composition had a significant impact on the D _{E vol} , decreasing the D _{E vol} in high-acid fruit juices and increasing it in high-acid alcoholic products, revealing effects beyond acidity alone. Data for most species were available for high-acid fruit juices, and in this matrix, S. cerevisiae was the most sensitive species. A decision tree with eight matrix categories was developed to estimate the volumetric energy input needed for a 5-log₁₀ reduction for different target microbial species in different matrices. The global kinetic parameters reported in this study provide a quantitative benchmark for food business operators and risk assessors, and can serve as a first indication of PEF treatment efficacy.