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Antimicrobial effects of pressurised carbon dioxide on Brochothrix thermosphacta in broth 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 - 10.1002/1097-0010(200007)80:9<1365::aid-jsfa652>3.0.co;2-p
Subject(s) - carbon dioxide , chemistry , food science , antimicrobial , organic chemistry
Antimicrobial effects of high‐pressure CO 2 on Brochothrix thermosphacta were investigated in a batch system. Inactivation rates increased with increasing pressure, temperature and exposure time. B thermosphacta suspended in physiological saline was completely inactivated under 6.05, 3.02 and 1.51 MPaCO 2 treatment at 35 °C after 10, 25 and 50 min respectively. Two phases were observed in the survival curves. The earlier stage was characterised by a slow rate of decrease in the number of B thermosphacta , which increased sharply at the later stage. B thermosphacta suspended in brain heart infusion broth was completely inactivated under 6.05 MPaCO 2 treatment after 80, 50 and 30 min at 25, 35 and 45 °C respectively. About 6.90 and 5.93 log cycles of B thermosphacta were reduced under 6.05 MPaCO 2 pressure at 45 °C in whole and skimmed milk respectively. The sterilisation effects of 6.05 MPaCO 2 pressure at 45 °C on both B thermosphacta and aerobic plate count were observed after 150 and 120 min respectively in skinned meat. © 2000 Society of Chemical Industry