Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment System.

An electrochemical treatment system consisting of a pulsed electrical power supply and an electrical treatment chamber was designed and evaluated for inactivation Listeria monocytogenes in recirculated brine for chilling processed bacons. The brine was tested under different currents and temperatures. An average D-value of 1.61 min in the storage tank could be achieved at 7 mA/cm3 current with the fresh brine (t = 0 h). For the spent brine (t = 20 h), the D-value was 2.5 min in the treatment chamber at 35 mA/cm3. The average D-values in the treatment chamber were approximately 2.5 min at all three temperatures (4, 0, -8 8C) at 35 mA/cm3. [ABSTRACT FROM AUTHOR]