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

Research output: Contribution to journalArticle

29 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 1

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Escherichia coli O157
Listeria monocytogenes
Salmonella typhimurium
Carbon Dioxide
Lactic Acid
Acetic Acid
Escherichia coli
Acids
Meat
Industry
Bacteria
Safety
Red Meat

Keywords

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

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology

Cite this

@article{61ec002fbcc8413b9e605ac2b2652473,
title = "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",
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.",
keywords = "Acetic acid, Escherichia coli, Foodborne pathogenic bacteria, Lactic acid, Pork, Supercritical carbon dioxide",
author = "Choi, {Y. M.} and Kim, {O. Y.} and Kim, {Kyoung Heon} and Byoung-Chul Kim and Min-Suk Rhee",
year = "2009",
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doi = "10.1111/j.1472-765X.2009.02702.x",
language = "English",
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pages = "510--515",
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TY - JOUR

T1 - Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157

T2 - H7 in fresh pork

AU - Choi, Y. M.

AU - Kim, O. Y.

AU - Kim, Kyoung Heon

AU - Kim, Byoung-Chul

AU - Rhee, Min-Suk

PY - 2009/10/1

Y1 - 2009/10/1

N2 - 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.

AB - 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.

KW - Acetic acid

KW - Escherichia coli

KW - Foodborne pathogenic bacteria

KW - Lactic acid

KW - Pork

KW - Supercritical carbon dioxide

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U2 - 10.1111/j.1472-765X.2009.02702.x

DO - 10.1111/j.1472-765X.2009.02702.x

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VL - 49

SP - 510

EP - 515

JO - Letters in Applied Microbiology

JF - Letters in Applied Microbiology

SN - 0266-8254

IS - 4

ER -