Bacterial Effect of High Pressure CO2 Treatment on Foods Spiked with Listeria or Salmonella

C I Wei; M O Balaban; S Y Fernando; A J Peplow

doi:10.4315/0362-028X-54.3.189

Bacterial Effect of High Pressure CO₂ Treatment on Foods Spiked with Listeria or Salmonella

J Food Prot. 1991 Mar;54(3):189-193. doi: 10.4315/0362-028X-54.3.189.

Authors

C I Wei¹, M O Balaban¹, S Y Fernando¹, A J Peplow¹

Affiliation

¹ Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 32611-0163.

PMID: 31051644
DOI: 10.4315/0362-028X-54.3.189

Abstract

Studies were carried out to assess the use of high pressure CO₂, treatment for controlling pathogenic microorganisms in model food systems. Listeria monocytogenes suspended in distilled water was completely killed after CO₂ treatment at 6.18 MPa (61.2 atm) and 35°C for 2 h. Contrary to CO₂ treatment, the use of N₂ at these experimental conditions failed to exert bactericidal effect. High pressure CO₂ treatment at 13.7 MPa (136.1 atm) and 35°C for 2 h was shown to effectively kill Salmonella in spiked chicken meat (>95%) and egg yolk (> 100%), and kill Listeria in spiked shrimp (> 99%), orange juice (> 99%), and egg yolk (> 99.4%). Such treatment was, however, less effective in killing Salmonella in a whole egg- Salmonella mixture. Furthermore, this treatment caused a twofold increase in bacterial numbers in a whole egg- Listeria mixture. N₂ gas under similar experimental conditions did not kill the spiked bacteria in these four food systems. High pressure CO₂ treatment technique could possibly be applied to reduce microbial load in some food systems.