Schematic of cuvette for COMSOL simulation.

<div><p>The use of pulsed electric fields (PEF) as a nonthermal technology for the decontamination of foods is of growing interest. This study aimed to enhance the inactivation of <i>Escherichia coli</i>, <i>Listeria innocua</i>, and <i>Salmonella enterica</i> in Gomori buffer using a combination of nsPEF and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). Three sub-MIC concentrations (0.1, 0.3, and 0.5%) of H<sub>2</sub>O<sub>2</sub> and various contact times ranging from 5–45 min were tested. PEF exposures as both single (1000 pulse) and split-dose (500+500 pulse) trains were delivered via square-wave, monopolar, 600 ns pulses at 21 kV/cm and 10 Hz. We demonstrate that >5 log CFU/mL reduction can be attained from combination PEF/H<sub>2</sub>O<sub>2</sub> treatments with a 15 min contact time for <i>E</i>. <i>coli</i> (0.1%) and a 30 min contact time for <i>L</i>. <i>innocua</i> and <i>S</i>. <i>enterica</i> (0.5%), despite ineffective results from either individual treatment alone. A 5 log reduction in microbial population is generally the lowest acceptable level in consideration of food safety and represents inactivation of 99.999% of bacteria. Split-dose PEF exposures enhance lethality for several tested conditions, indicating greater susceptibility to PEF after oxidative damage has occurred.</p></div>