Reducing Oyster-Associated Bacteria Levels using Supercritical Fluid CO2 as an Agent of Cold Pasteurization

Processes based on supercritical fluids, especially carbon dioxide, have been extensively investigated for their utility in pasteurizing milk, fruit and vegetable juices, raw vegetables, meat, and fish. This chapter initially reviews current issues in food pasteurization, then presents the thermodynamic fundamentals of supercritical fluid behavior and how SCFs can be utilized for pasteurization. The chapter includes possible mechanisms and models for the inactivation of a variety of hazardous microorganisms. This is followed by a comprehensive overview of specific studies of applications to a wide range of foodstuffs. Finally, the commercial viability of SCF pasteurization and the recent patent literature is discussed. The goal of this chapter is to enable both researchers and process developers to understand the scientific fundamentals behind the use of supercritical fluids for food pasteurization and assess the breadth of applications that have been considered.

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Supercritical Fluid Pasteurization and Food Safety

Spilimbergo

Matthews

Zambon

2018

Alternatives to Conventional Food Processing

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Supercritical Fluid Pasteurization and Food Safety

Spilimbergo

Matthews

Cinquemani

2010

Alternatives to Conventional Food Processing

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Supercritical fluid pasteurization has been studied for over 20 years and the state of science and technology is such that it is now a viable and economical alternative to thermal pasteurization for a number of food products. The manufacture and distribution of food faces increasingly strict demands in terms of both safety and quality. Traditional thermal pasteurization is both effective and well-accepted by the public for milk and other products. However, thermal treatment is less effective and sometimes infeasible for certain products, such as fruit juices, seafoods and fresh vegetables. This is particularly true when the food products are packaged and shipped long distances. Supercritical fluid technology, a non-thermal, low temperature process, has been shown to reduce the viability of a number of pathogenic organisms important to the food industry. In addition, supercritical fluids, particularly CO2, have promise in deactivating subcellular pathogens such as prions and viruses. Numerous basic science investigations reveal the mechanism of supercritical fluid pasteurization and how it differs from thermal methods. Several commercial companies have issued patents and built demonstration plants based on the technology. In addition, certain supercritical fluids may provide additional benefits for food processors. This chapter provides a comprehensive review of both science and technology of supercritical fluid technology as applied to foods.

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Reducing Oyster-Associated Bacteria Levels using Supercritical Fluid CO2 as an Agent of Cold Pasteurization

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Supercritical Fluid Pasteurization and Food Safety

Supercritical Fluid Pasteurization and Food Safety

Supercritical Fluid Pasteurization and Food Safety

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