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

Y. M. Choi, O. Y. Kim, K. H. Kim, B. C. Kim, M. S. Rhee

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)510-515
Number of pages6
JournalLetters in Applied Microbiology
Volume49
Issue number4
DOIs
Publication statusPublished - 2009 Oct

Keywords

  • Acetic acid
  • Escherichia coli
  • Foodborne pathogenic bacteria
  • Lactic acid
  • Pork
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of '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'. Together they form a unique fingerprint.

  • Cite this