A computer model was developed for the estimation of the kinetics of microbial inactivation by pulsed electric field (PEF). The model is based on the electroporation theory of individual membrane damage, where spherical cell geometry and distribution of cell sizes are assumed. The variation of microbial cell sizes was assumed to follow a statistical probability distribution of the Gaussian type...

Differential equations used to describe the original and modified Geeraerd models were, respectively, simplified into an explicit equation in which the integration of the specific inactivation rate with respect to time was numerically approximated using the Simpson's rule. The explicit numerical solutions were then used to simulate microbial survival curves and fit nonisothermal survival data f...

Pulsed electric field (PEF) processing is a emerging method of food preservation that uses short bursts of electricity for microbial inactivation (cell-lysis) and causes minimal or no detrimental effect on food quality attributes. PEF can be used for processing liquid and semiliquid food products.

The solar UV radiation coming from the sun is considered as main source of microbial germicide and environmental sterilization. objective this study to estimate dose amount time required inactivate coronaviruses by exposure. published trials on 254-nm inactivation under ultraviolet light exposure families equivalent microbe in terms D90 (ultraviolet for 90% inactivation), or any other or/and ge...

Increasing the electric energy input during pulsed field (PEF) treatment is a straightforward technique to boost efficiency of microbial inactivation. However, drawbacks such as electrode corrosion, arc formation, and high cost are also involved. This study aims investigate impact medium conductivity (), strength number pulses () on inactivation vegetative cells, germinated spores, dormant spor...

This section covers information, where available, on microbial kinetics and relevant safety considerations when ultraviolet (UV) radiation is used for the purposes of food preservation. The section pays particular attention to the growing interest in using UV light to treat fruit juices, especially apple juice and cider. It does not include pulsed UV, which is being actively investigated by Dr....

Measures that bolster the resolution phase of infectious diseases may offer new opportunities for improving outcome. Here we show that inactivation of microbial lipopolysaccharides (LPS) can be required for animals to recover from the innate immune tolerance that follows exposure to Gram-negative bacteria. When wildtype mice are exposed to small parenteral doses of LPS or Gram-negative bacteria...

This review quantitatively examines a number of published studies that evaluated survival and inactivation of public-health-related microorganisms in groundwater. Information from reviewed literature is used to express microbial inactivation in terms of log10 decline per day for comparison to other studies and organisms. The geometric mean value for inactivation rates for coliphage, poliovirus,...

Concentrated high intensity electric field (CHIEF) is non-thermal pasteurization technology that uses microsecond pulses of electricity to inactivate bacteria without causing undesirable changes in flavor or quality of a product. This technology was explored as an alternative to current milk pasteurization processes, and was examined for its effects on microbial stability, sensory, quality and ...

Electrochemical water treatment is gaining increasing popularity due to its wide range of potential applications, decreasing costs, and suitability as a decentralized alternative, but mainly it being considered ”green technology”. In the field municipal wastewater treatment, use iron electrocoagulation (Fe-EC) has been marginal although disinfection reported, underlying mechanisms are not fully...