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INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE
Author(s) -
HAAS G. J.,
PRESCOTT H. E.,
DUDLEY E.,
DIK R.,
HINTLIAN C.,
KEANE L.
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00525.x
Subject(s) - carbon dioxide , microorganism , yeast , food science , chemistry , spore , antimicrobial , bacteria , environmental chemistry , microbiology and biotechnology , biochemistry , biology , organic chemistry , genetics
Carbon dioxide under pressure killed bacteria, molds, and yeast. The effect was synergistic with raised temperature and acidic pH and antagonized by lowered A w . Time of exposure was important, and conditions needed for the inactivation of different microbes varied, some organisms being much more resistant than others. The effect was tested on various foods, but disrupted the texture of some. Clostridial spores were very recalcitrant, but could be destroyed by further lowering the pH along with concurrent exposure at 70°C. The pH in media under pressure was measured and theories advanced for the antimicrobial effect.