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In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm−1 and 32 kV cm−1, respectively). In addition, the inhibitory effects of TS/PEF combined were assessed. For P. fluorescens, when applied individually, TS and PEF resulted in ≤9% and ≤47% inactivation, respectively, with 8% sub-lethal injury following PEF treatment. However, TS/PEF treatment caused ≤48% inactivation and ≤34% sub-lethal injury, respectively. For E. coli, TS caused ≤6% inactivation, and ≤2% sub-lethal injury, wh...
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