Experiments were conducted using lowvoltage alternating current (AC) to inactivate surface adherent Escherichia coli O157:H7 on beef samples. Beef samples (25 × 25 × 25 mm) were inoculated with E. coli and placed in sodium chloride solution which served as an electrolyte. Electrical current (AC) was applied to the beef samples. Frequencies of 1, 10, and 100 kHz and current intensities of 300 mA (15 mA/cm²), 600 mA (30 mA/cm²), and 900 mA (45 mA/cm²) at treatment durations of 2, 8, and 16 min were investigated. A 2.15 log10 reduction was achieved using a 16 min treatment time with 900 mA (45 mA/cm²) current intensity and 1 kHz frequency.
Keywords: alternating current, beef, efficacy, electrolyte, Escherichia coli, E coli, food safety, inactivation, log reduction, low voltage AC, nutrition, public health, sodium chloride, surface adherent