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

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

    Research output: Contribution to journalArticlepeer-review

    54 Citations (Scopus)

    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

    Bibliographical note

    Funding Information:
    This study was supported by the Agricultural R&D Promotion Center (Korea). The authors also thank the Korea University Food Safety Center for allowing the use of their equipments and facilities.

    Keywords

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

    ASJC Scopus subject areas

    • Food Science

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