Pulsed electric fields

A cold pasteurization method that zaps pumpable foods with intense bursts of direct current between two electrodes. Each microsecond pulse punches transient pores in microbial cell membranes, a phenomenon called electroporation, killing pathogens and spoilers while the bulk of the food stays near ambient temperature. Juice, milk, and liquid-egg processors value it for preserving fresh flavor, color, and nutrients that heat would damage. Commercial success hinges on uniform field treatment, electrode durability, and validation that the target log reductions are truly achieved.