INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of Food Safety
- Vol. 9 (4) , 253-265
- https://doi.org/10.1111/j.1745-4565.1989.tb00525.x
Abstract
Carbon dioxide under pressure killed bacteria, molds, and yeast. The effect was synergistic with raised temperature and acidic pH and antagonized by lowered Aw. Time of exposure was important, and conditions needed for the inactivation of different microbes varied, some organisms being much more resistant than others. The effect was tested on various foods, but disrupted the texture of some. Clostridial spores were very recalcitrant, but could be destroyed by further lowering the pH along with concurrent exposure at 70°C. The pH in media under pressure was measured and theories advanced for the antimicrobial effect.This publication has 12 references indexed in Scilit:
- Sterilization of microorganisms with supercritical carbon dioxide.Agricultural and Biological Chemistry, 1987
- Hochdruck-Behandlung von MikroorganismenThe Science of Nature, 1985
- Effect of carbon dioxide on toxin production by Clostridium botulinumApplied Microbiology and Biotechnology, 1983
- The resistance to carbon dioxide of some food related bacteriaApplied Microbiology and Biotechnology, 1983
- Effect of carbon dioxide on yeast growth and fermentationEnzyme and Microbial Technology, 1982
- Effect of Hyperbaric Carbon Dioxide Pressure on the Microbial Flora of Pork Stored at 4 or 14°CJournal of Applied Bacteriology, 1981
- Effect of High Concentrations of Carbon Dioxide on Growth Rate of Pseudomonas fragi, Bacillus cereus and Streptococcus cremorisJournal of Applied Bacteriology, 1980
- The Influence of High Concentrations of Carbon Dioxide on the Germination of Bacterial SporesJournal of Applied Bacteriology, 1978
- KohlendioxidPublished by Springer Nature ,1977
- High Pressure pH Sensor for Oceanographic ApplicationsReview of Scientific Instruments, 1968