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Antimicrobial effect of pressurised carbon dioxide on Enterococcus faecalis in physiological saline and foods
Author(s) -
Erkmen Osman
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(200003)80:4<465::aid-jsfa550>3.0.co;2-e
Subject(s) - enterococcus faecalis , carbon dioxide , saline , chemistry , food science , antimicrobial , sterilization (economics) , skimmed milk , orange juice , orange (colour) , biology , biochemistry , escherichia coli , organic chemistry , endocrinology , monetary economics , economics , foreign exchange market , gene , foreign exchange
Inactivation of Enterococcus faecalis by high‐pressure CO 2 was investigated in a batch system. Two phases were observed in the survival curves. The earlier stage was characterised by a slow rate of decrease in the number of E faecalis . This rate increased sharply at the later stage. Enterococcus faecalis suspended in physiological saline was completely inactivated under 6.05 and 3.02 MPa CO 2 treatment in 18 and 80 min respectively at 35 ° C. The high pressure of CO 2 at 45 ° C was effective at sterilising orange, peach and carrot juices but ineffective for whole and skimmed milk. A minimum D‐value was obtained under 6.05 MPa CO 2 pressure at 45 ° C. Reduction rates of E faecalis were sensitive to pressure, temperature, exposure time, the initial number of cells and the suspending medium. © 2000 Society of Chemical Industry