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Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli , Listeria monocytogenes , Salmonella typhimurium and E. coli O157:H7 in fresh pork
Author(s) -
Choi Y.M.,
Kim O.Y.,
Kim K.H.,
Kim B.C.,
Rhee M.S.
Publication year - 2009
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2009.02702.x
Subject(s) - listeria monocytogenes , lactic acid , escherichia coli , acetic acid , salmonella , food science , bacteria , organic acid , chemistry , microbiology and biotechnology , listeria , biology , biochemistry , genetics , gene
Aims: To evaluate the effectiveness of organic acids and supercritical carbon dioxide (SC‐CO 2 ) treatments as well as their combined effect for the reduction of nonpathogenic Escherichia coli and three pathogenic bacteria in fresh pork. Methods and Results: The different treatment conditions were as follows: (i) treatment with acetic (1%, 2% or 3%) or lactic acid (1%, 2% or 3%) only, (ii) treatment with SC‐CO 2 at 12 MPa and 35°C for 30 min only and (iii) treatment with 3% acetic or lactic acid followed by treatment with SC‐CO 2 . Within the same organic acid concentration, the lactic and acetic acid treatments had similar reductions. For the combined treatment of lactic acid and SC‐CO 2 , micro‐organism levels were maximally reduced, ranging from 2·10 to 2·60 log CFU cm −2 ( E. coli , 2·58 log CFU cm −2 ; Listeria monocytogenes , 2·60 log CFU cm −2 ; Salmonella typhimurium , 2·33 log CFU cm −2 ; E. coli O157:H7, 2·10 log CFU cm −2 ). Conclusions: The results of this study indicate that the combined treatments of SC‐CO 2 and organic acids were more effective at destroying foodborne pathogens than the treatments of SC‐CO 2 or organic acids alone. Significance and Impact of the Study: The combination treatment of SC‐CO 2 and organic acids may be useful in the meat industry to help increase microbial safety.