Accelerated Inactivation of Bacterial Spores by Interaction of Electric Fields with Key Spore Components

1. Investigate the kinetics of combined electric field strength and temperature exposure on inactivation of a) wild-type and isogenic recA mutant spores of Bacillus subtilis in buffer in comparison to thermally processed controls subjected to identical temperature histories, and, b) under optimized conditions from the above, conduct the same comparisons for a pathogen within its relevant food matrix.2. Investigate the mechanism of inactivation of Bacillus cereus and Clostridium sporogenes spores in buffer subjected to combined electric fields and temperatures compared to purely thermal inactivation, and these spores in food matrices exposed to the optimal electric field treatments.3. Verify and demonstrate the above findings within products in realistic food processing scenarios.