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 proc essed bacons. The brine was tested under different currents and temperature s. An average D-value of 1.61 min in the storage tank could be achieved at 7 mA/cm(3) 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/cm(3). Th e average D-values in the treatment chamber were approximately 2.5 min at a ll three temperatures (4, 0, -8 8C) at 35 mA/cm(3).