Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork
Article first published online: 23 JUL 2009
© 2009 The Authors. Journal compilation © 2009 The Society for Applied Microbiology
Letters in Applied Microbiology
Volume 49, Issue 4, pages 510–515, October 2009
How to Cite
Choi, Y.M., Kim, O.Y., Kim, K.H., Kim, B.C. and Rhee, M.S. (2009), Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork. Letters in Applied Microbiology, 49: 510–515. doi: 10.1111/j.1472-765X.2009.02702.x
- Issue published online: 9 SEP 2009
- Article first published online: 23 JUL 2009
- 2009/0471: received 13 March 2009, revised and accepted 6 July 2009
- acetic acid;
- Escherichia coli;
- foodborne pathogenic bacteria;
- lactic acid;
- supercritical carbon dioxide
Aims: To evaluate the effectiveness of organic acids and supercritical carbon dioxide (SC-CO2) treatments as well as their combined effect for the reduction of nonpathogenic Escherichia coli and three pathogenic bacteria in fresh pork.
Methods and Results: The different treatment conditions were as follows: (i) treatment with acetic (1%, 2% or 3%) or lactic acid (1%, 2% or 3%) only, (ii) treatment with SC-CO2 at 12 MPa and 35°C for 30 min only and (iii) treatment with 3% acetic or lactic acid followed by treatment with SC-CO2. Within the same organic acid concentration, the lactic and acetic acid treatments had similar reductions. For the combined treatment of lactic acid and SC-CO2, micro-organism levels were maximally reduced, ranging from 2·10 to 2·60 log CFU cm−2 (E. coli, 2·58 log CFU cm−2; Listeria monocytogenes, 2·60 log CFU cm−2; Salmonella typhimurium, 2·33 log CFU cm−2; E. coli O157:H7, 2·10 log CFU cm−2).
Conclusions: The results of this study indicate that the combined treatments of SC-CO2 and organic acids were more effective at destroying foodborne pathogens than the treatments of SC-CO2 or organic acids alone.
Significance and Impact of the Study: The combination treatment of SC-CO2 and organic acids may be useful in the meat industry to help increase microbial safety.