Abstract
In order to explore the inactivation effect of ohmic heating on bacteria, inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth were studied and compared with conventional water bath heating. During the heating process, the temperature of E. coli broth treated with ohmic heating increased linearly with the increasing of time, while in water bath heating, the temperature increased linearly with heating time at first, and then the increase became slower gradually. Temperature-inactivation profiles showed that the inactivation history of ohmic heating was different from that of water bath heating. The modified Gompertz model was better to fit the inactivation experimental data, while the modified Logistic model worked better to fit the recovery curves. Model parameters analysis showed that E. coli cells treated with ohmic heating had longer lag phase in recovery compared to that of water bath heating, which might be related to non-thermal effect of ohmic heating.
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