Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure

S. J. Park, H. W. Park, J. Park

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

The inactivation kinetics of food poisoning microorganisms using a combined treatment of carbon dioxide (CO2) 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 MPa. 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 Dp -value, the Zp-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.

Original languageEnglish
Pages (from-to)976-981
Number of pages6
JournalJournal of Food Science
Volume68
Issue number3
DOIs
Publication statusPublished - 2003 Apr

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure'. Together they form a unique fingerprint.

  • Cite this