Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline

Mutation breeding of lipase-producing strain Flavobacterium sp. by supercritical CO2 with hydrazine hydrate

“…Therefore, pH drop had been considered to be one key in the supercritical inactivation of microorganisms (Kim et al 2007;Bortoluzzi et al 2011). Here, a pH meter was employed to measure the pH value of the seed liquid before and after the treatment by HZH and supercritical CO 2 .…”

Membrane Damage Induced by Supercritical Carbon Dioxide in Rhodotorula mucilaginosa

“…Dispersal of cytoplasm was asymmetrical; empty areas appeared in the cytoplasm, density of cytoplasm reduced, and intercellular materials gathered erratically. These phenomena were attributed to the properties of SCCO 2 , which was lipophilic, and easy to diffuse into the lipid bilayer with a low viscosity and high diffusivity, and then disrupted the cell cytoplasm [12,13]. It suggested that the cell membrane may have been damaged enough to release cellular materials to the external environment due to the loss of normal barrier function caused by SCCO 2 .…”

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

“…Studies involving the use of HPCD for the inactivation of S. Typhimurium (Kim et al, 2007;Erkmen and Karaman, 2001;Erkmen 2000;Wei et al, 1991) have clearly reported the microbial strain, pressure applied, pH of the medium, type of medium and temperature to be important factors for the inactivation. S. Typhimurium in orange juice was effectively reduced by 5-6 logs when subjected to continuous dense phase carbon dioxide (DPCD) for 10 min at 21-107 MPa and 25 °C (Kincal et al, 2005) whereas in another study reduction as high as 8 logs was achieved when the growth media was changed to physiological saline (PS) or phosphate buffer solution (Kim et al, 2007). Kim et al (2007) also analyzed the structural changes in S. Typhimurium cells upon the application of super-critical CO 2 .…”

“…S. Typhimurium in orange juice was effectively reduced by 5-6 logs when subjected to continuous dense phase carbon dioxide (DPCD) for 10 min at 21-107 MPa and 25 °C (Kincal et al, 2005) whereas in another study reduction as high as 8 logs was achieved when the growth media was changed to physiological saline (PS) or phosphate buffer solution (Kim et al, 2007). Kim et al (2007) also analyzed the structural changes in S. Typhimurium cells upon the application of super-critical CO 2 . A complete loss of colony forming activity was observed for the treated cells with a formation of veins and small vesicles on the surface.…”

“…In spite of the potential advantages of HPCD more research is needed to monitor and quantify sensory and chemical characteristics of foods undergoing this preservation technique. (Kim et al, 2007) www.intechopen.com…”