Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157: H7 in marinades and marinated pork

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Abstract

This study was conducted to evaluate the effects of supercritical carbon dioxide (SC-CO2) treatment on soy sauce and hot-pepper paste marinades, as well as in marinated pork products, for the inhibition of generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7. SC-CO2 was more effective at destroying foodborne pathogens when it was applied to the marinades than the marinated products. SC-CO2 treatment at 14 MPa and 45 °C for 40 min resulted in a greater reduction in soy sauce (2.52-3.47 log CFU/cm2) than in hot-pepper paste marinade (2.12-2.72 log CFU/cm2). In the case of the marinated pork, when SC-CO2 was applied at 14 MPa and 45 °C for 40 min, the reduction levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm2 in soy sauce and hot-pepper paste marinated pork, respectively. The results should be useful in the meat industry to help increase microbial safety and assure the microbial stability of marinades and marinated products.

Original languageEnglish
Pages (from-to)419-424
Number of pages6
JournalMeat Science
Volume82
Issue number4
DOIs
Publication statusPublished - 2009 Aug 1

Fingerprint

Soy Foods
marinating
Capsicum
Escherichia coli O157
Listeria monocytogenes
Salmonella typhimurium
Ointments
Salmonella Typhimurium
Carbon Dioxide
pork
soy sauce
carbon dioxide
hot peppers
Escherichia coli
Meat
Industry
livestock and meat industry
Safety
food pathogens
Red Meat

Keywords

  • Foodborne pathogenic bacteria
  • Marinade
  • Marinated pork
  • Supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science

Cite this

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title = "Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157: H7 in marinades and marinated pork",
abstract = "This study was conducted to evaluate the effects of supercritical carbon dioxide (SC-CO2) treatment on soy sauce and hot-pepper paste marinades, as well as in marinated pork products, for the inhibition of generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7. SC-CO2 was more effective at destroying foodborne pathogens when it was applied to the marinades than the marinated products. SC-CO2 treatment at 14 MPa and 45 °C for 40 min resulted in a greater reduction in soy sauce (2.52-3.47 log CFU/cm2) than in hot-pepper paste marinade (2.12-2.72 log CFU/cm2). In the case of the marinated pork, when SC-CO2 was applied at 14 MPa and 45 °C for 40 min, the reduction levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm2 in soy sauce and hot-pepper paste marinated pork, respectively. The results should be useful in the meat industry to help increase microbial safety and assure the microbial stability of marinades and marinated products.",
keywords = "Foodborne pathogenic bacteria, Marinade, Marinated pork, Supercritical carbon dioxide",
author = "Choi, {Y. M.} and Bae, {Y. Y.} and Kim, {Kyoung Heon} and Byoung-Chul Kim and Min-Suk Rhee",
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