Abstract.
In order to study the possibility of using underwater shock waves to cause death in non desired microorganisms found in certain foods, Escherichia coli in suspension was exposed to hundreds of shock waves on an experimental electrohydraulic shock wave generator. Using a parabolic reflector it was possible to produce a plane shock front and expose many test tubes to the action of the shock waves at the same time and under the same conditions. The amount of surviving bacteria was determined by plate counting for different numbers of applied shock waves. Pressure measurements using needle hydrophones are also reported. Experimental results indicate that electrohydraulically generated shock waves are capable of producing a significant reduction in an E. coli population. An increase in the applied shock wave number produced a nearly exponential reduction in the E. coli population.
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Received 8 April 1998 / Accepted 17 September 1998
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Loske, A., Prieto, F., Zavala, M. et al. Repeated application of shock waves as a possible method for food preservation. Shock Waves 9, 49–55 (1999). https://doi.org/10.1007/s001930050138
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DOI: https://doi.org/10.1007/s001930050138