Pilot scale continuous pulsed electric field treatment of liquid products was tested on the effects of energy input (0 < Q < 300 kJ kg(-1)), electric field strength (25 < E < 70 kV cm(-1)), square wave pulse width (0.05, 0.1, 0.25, 0.5, 1, 2 and 3 mu s) and initial product temperature (4 < T-INIT < 20 degrees C) on Salmonella enteritidis inactivation in a model solution composed of 28 mM sodium sulfate and 28 mM glucose. For Q = 0-100 kJ kg(-1) the decimal reduction number [DRN = log(N-0/N)] can be considered as linearly related to Q with the decimal reduction energy [Q(D)] varying between 44 +/- 3.2 kg(-1) for 0.05 mu s, 37 +/- 2.5 kJ kg(-1) for 0.1 mu s and 32 +/- 1.4 kg(-1) for 0.25-3 mu s pulse width. For Q = 0-300 kJ kg(-1), the relation between Q and log(N-0/N) was of power law type with the threshold energy level Q(0) = 9 +/- 2.6 kJ kg(-1) and the power coefficient 3.17 +/- 0.21. For Q = 65 kJ kg(-1) the increase of T-INIT by 6.6 ( +/- 0.7)degrees C raises the DRN by one unit. The same effect increased the products' electrical resistance by 16( 1.4) Q. For an overall treatment time of 1 mu s, the DRN is linearly related to E, with threshold (E-0) and decimal reduction (E-D) electric field strength: E-0 = 19 +/- 1.8 and E-D = 29.7 +/- 1.2 kV cm(-1) respectively. (c) 2005 Elsevier Ltd. All rights reserved.