In another study, the use of nisin (100 IU mL1) in skim milk was evaluated for its anti-microbial effect under different conditions; when added to the medium at 4 C, the population was not reduced, but when the milk was heated up to 52 C the reduction of
microbial counts was up to 1.2 log. However, the most interesting fact is that, in the same study, the use of 50 pulses at 80 kV cm1 at 52 C and the same concentration of nisin generated a microbial reduction of 5.72 log (Smith, Mittal, & Griffiths, 2002).