Killing Microbes with Heat: Electrothermal Deactivation for Food Safety

In the fight against foodborne illness, one of the most effective methods is electrothermal deactivation, which uses heat to kill microorganisms on the surface of food. This technique has gained popularity in recent years due to its effectiveness, safety and ease of implementation.

The problem of foodborne illness

Foodborne illnesses are a significant public health problem, with approximately 48 million people in the United States suffering from foodborne illnesses each year. According to the Centers for Disease Control and Prevention (CDC), these diseases cause approximately 128,000 hospitalizations and 3,000 deaths per year. The most common causes of foodborne illness are bacterial pathogens such as Salmonella, E. coli and Listeria, as well as viruses such as Norovirus and Rotavirus.

The power of heat

Heat has long been recognized as an effective means of killing microorganisms on the surface of foods. Thermal inactivation of microorganisms occurs when thermal energy disrupts the cellular structure and function of the microbe, ultimately leading to its death. The optimal temperature for electrothermal deactivation varies depending on the type of microorganism, but is generally between 60°C and 90°C (140°F to 194°F).

Electrothermal deactivation: a game changer

Electrothermal deactivation is a relatively new technology that uses electric resistance heating to quickly and evenly heat food surfaces. This process involves applying an electrical current to a food product, which causes the food to heat up quickly. The heat generated by the electrical resistance is then used to kill microorganisms present on the surface of the food.

Advantages of electrothermal deactivation

Electrothermal deactivation offers several advantages over traditional food preservation methods, including:

• Speed**: Electrothermal deactivation can heat food surfaces in seconds, making it a much faster process than traditional methods.
• Uniformity**: The electric resistance heating process ensures that heat is distributed evenly throughout the food product, reducing the risk of hot spots and underheated areas.
• Energy Efficient**: Electrothermal deactivation is a more energy-efficient process than traditional methods because it uses the electrical resistance of the food itself to generate heat.
• Safety**: The electrothermal deactivation process is safer than traditional methods because it eliminates the need for open flames or hot surfaces.