Describes a method for the reduction or elimination of microbes in liquid or food products. The passage of a waveform, such as a DC square-wave, of a specific amplitude, duty cycle and current through the liquid or food product for a specific time period, allows for the elimination of microbes such as Salmonella Typhimurium from a variety of substances, including water, milk and solid food products.
Biological and Agricultural Engineering; Poultry Science
Board of Trustees of the University of Arkansas (Little Rock, AR)
Griffis, C. L., Slavik, M. F., Engler, P. V., & Li, Y. (1994). Method for reducing or eliminating microorganisms in substances by electric stimulation. Patents Granted. Retrieved from https://scholarworks.uark.edu/pat/225