TY - JOUR
T1 - Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure
AU - Park, S. J.
AU - Park, H. W.
AU - Park, J.
PY - 2003/4
Y1 - 2003/4
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.2003.tb08273.x
DO - 10.1111/j.1365-2621.2003.tb08273.x
M3 - Article
AN - SCOPUS:0037393144
SN - 0022-1147
VL - 68
SP - 976
EP - 981
JO - Journal of Food Science
JF - Journal of Food Science
IS - 3
ER -