Question

Which is not true regarding PEF processing?

• A. It ictivates vegetative bacteria
• B. It is not effective against spores
• C. The products treated with PEF needs distribution in the refrigerated condition
• D. It ictivates enzymes and products are stable for enzymatic spoilage

Hint:

PEF is excellent for preserving the fresh color, flavor, and nutrients of juices because it is a non-thermal process.
However, because it fails to destroy spores and enzymes, PEF-treated juices cannot be stored at room temperature like fully sterilized products.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Pulsed Electric Field (PEF) is an advanced, non-thermal food preservation technology.
It involves applying brief pulses of high voltage (typically 20 to 80 kV/cm) to liquid or semi-solid foods placed between two electrodes.
Key Principle:
The primary mechanism of PEF is electroporation, where the high-voltage electric field induces temporary or permanent pore formation in the semi-permeable cell membranes of microorganisms.

Step 2: Detailed Explation:
PEF is highly effective at ictivating vegetative bacterial cells, yeasts, and molds because it disrupts their cell membranes, leading to cellular leakage and death.
However, bacterial endospores are highly resistant to PEF due to their thick, protective spore coats and low water content, making statement (B) true.
Furthermore, most food enzymes possess highly stable tertiary and quaterry structures that are resistant to mechanical electric field disruption without heat.
As a result, PEF alone does not effectively ictivate quality-degrading enzymes (such as polyphenol oxidase or pectin methylesterase).
Because these enzymes remain active, PEF-treated products are still susceptible to enzymatic spoilage and require refrigerated storage during distribution, making statement (C) true.
Therefore, statement (D)—which claims that PEF ictivates enzymes and makes products stable against enzymatic spoilage—is false.

Step 3: Fil Answer
The incorrect statement is (D), as PEF is generally ineffective at ictivating enzymes, necessitating refrigeration to control enzymatic spoilage.