TABLE 1.

Influence of PEF and/or temperature on the inactivation of food-borne bacterial pathogens suspended in 0.1% (wt/vol) peptone water

Bacterial strain	Reduction in viable cell or spore no. (log10 CFU/ml) under the following conditionsa:
	5°C, 25 min	5°C + PEFb, 25 min	20°C, 25 min	20°C + PEF, 25 min	50°C, 25 min	50°C + PEF, 25 min	72°C, 25s
M. paratuberculosis ATCC 19698	0 a	1.5 ± 0.2 f	0 a	3.1 ± 0.2 h	0.01 ± 0.01 b	5.1 ± 0.3 j	2.4 ± 0.3 g
M. paratuberculosis Linda (ATCC 43015)	0 a	1.7 ± 0.4 f	0 a	3.3 ± 0.3 h	0.02 ± 0.005 b	5.3 ± 0.5 j	2.8 ± 0.2 g
L. monocytogenes 11994	0 a	1.1 ± 0.1 e	0 a	2.6 ± 0.1 g	0.16 ± 0.05 d	4.1 ± 0.3 i	7.1 ± 0.2c k
B. cereus 11145 (endospores)	0 a	0.16 ± 0.02 d	0 a	0.14 ± 0.03 d	0 a	0.17 ± 0.04 d	0.06 ± 0.02 c

^aValues followed by the same lowercase letter do not differ at the 95% confidence interval (P < 0.05). Results are means and standard deviations. 

^bTreatment of suspended bacterial cells with 2,500 pulses at 30 k V/cm. 

^cReduction of starting population of 7.1 ± 0.2 log₁₀ CFU/ml to a nondetectable level when assessed after 15 s at 72°C.