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Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure
Author(s) -
Park SJ.,
Park HW.,
Park J.
Publication year - 2003
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.1365-2621.2003.tb08273.x
Subject(s) - carbonation , hydrostatic pressure , microorganism , chemistry , bacillus subtilis , food science , fusarium oxysporum , kinetics , carbon dioxide , microbiology and biotechnology , spore , bacteria , staphylococcus aureus , biology , botany , organic chemistry , physics , genetics , quantum mechanics , thermodynamics
The inactivation kinetics of food poisoning microorganisms using a combined treatment of carbon dioxide (CO 2 ) with high hydrostatic pressure (HHP) was investigated. Staphylococcus aureus, Fusarium oxysporum , and Fusarium sporotrichioides were totally inactivated by a combined treatment of carbonation and HHP at 500 MP a . Bacillus subtilis , a spore forming bacteria, were not completely inactivated after the combined treatment. The microorganisms treated by carbonation and HHP were exponentially reduced in a pressure range and the D p ‐value, the Z p ‐value, and the activation volume were determined. UV absorbing materials leaked from injured cells. Morphological changes of the cells were observed by scanning and transmission electron microscopy.