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Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes
Author(s) -
LIN HOMU,
CAO NINGJUN,
CHEN LIFU
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05587.x
Subject(s) - listeria monocytogenes , carbon dioxide , antimicrobial , listeria , chemistry , food science , microbiology and biotechnology , bacteria , biology , organic chemistry , genetics
Listeria monocytogenes was inactivated by carbon dioxide at 35 and 45°C under pressures of 70.3 and 210.9 μg/cm 2 . Inactivation rates were sensitive to temperature and pressure. Other factors such as pH, moisture content, and environmental conditions of cell growth also influenced the effectiveness of CO 2 treatment. Bacteria were more difficult to inactivate when they were suspended in the medium with fat or oil, which may have protected the cells from penetration by CO 2 . Fat in growth medium where Listeria monocytogenes cells were inoculated apparantly increased their resistance. Several methods may be useful for increasing inactivation rates.