Application of supercritical carbon dioxide for microorganism reductions in fresh pork

Yun Young Bae, Young Min Choi, Min Jung Kim, Kyoung Heon Kim, Byoung Chul Kim, Min Suk Rhee

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)


This study was conducted to examine the inhibitory effects of supercritical carbon dioxide (SC-CO 2) on microorganisms in fresh pork. With SC-CO 2 treatment at 120bar and 40C for 30min, the initial mesophilic plate counts were reduced from 6.23 to 4.54log colony-forming units (cfu) per cm 2, and the reduction levels of microorganisms, including nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and E. coli O157:H7, ranged from 1.99 to 2.51log cfu/cm 2. Even though SC-CO 2 treatment at 120bar resulted in higher reductions than treatment at 80bar, the higher temperature or longer exposure times did not always present greater inhibitory effects than the lower temperature or shorter exposure times. Therefore, from an economic point of view, SC-CO 2 treatment at the lower temperature (35 versus 40C) and shortest exposure time (10 versus 30min) was more efficient than treatment at the higher temperature or longer exposure time at the same pressure. PRACTICAL APPLICATIONS: The practical application of SC-CO 2 has been proposed as an alternative pasteurization technique for various liquid foods. In addition, SC-CO 2 treatment can be used to effectively improve solid food safety including fresh meat and meat products without impairing the quality of the products.

Original languageEnglish
Pages (from-to)511-517
Number of pages7
JournalJournal of Food Safety
Issue number4
Publication statusPublished - 2011 Nov

ASJC Scopus subject areas

  • Parasitology
  • Food Science
  • Microbiology


Dive into the research topics of 'Application of supercritical carbon dioxide for microorganism reductions in fresh pork'. Together they form a unique fingerprint.

Cite this