Radio frequency thermal inactivation mechanisms of <i>Salmonella typhimurium</i> and <i>Listeria monocytogenes</i> in broth: macroscopic and microscopic comparisons to conventional thermal treatments

Possible RF treatment-specific inactivation mechanisms were related to membrane damage and, depending on the microorganism, DNA damage. Effects are possibly caused by energy absorption of the bacterial cells. Future research using additional techniques (e.g. flow cytometry, next-generation sequencing) is necessary to gain deeper insights into the exact interactions of RF energy with the membrane and DNA of the two foodborne pathogens.