Continuous flow nonthermal CO2 processing: the lethal effects of subcritical and supercritical CO2 on total microbial populations and bacterial spores in raw milk

Journal of Dairy Science
B G Werner, J H Hotchkiss

Abstract

The effect of pressurized (<50 MPa) CO2 as a nonthermal process for bacterial reduction in raw skim milk was examined using a unique pressurized continuous flow system. The lethal effects of subcritical and super-critical CO2 applied at different temperatures and pressures toward total native psychrotrophic microbial populations, total inoculated Pseudomonas fluorescens, and total inoculated spore populations were studied and compared. Pressures between 10.3 and 48.3 MPa; temperatures of 15, 30, 35, and 40 degrees C; and CO2 concentrations of 0, 3, 66, and 132 g/kg of milk were studied. For both native populations and inoculated P. fluorescens, greater total microbial lethality was observed under supercritical CO2 conditions than under subcritical CO2 conditions. At 30 degrees C, there was no effect on total microbial lethality of increasing pressure up to 20.7 MPa with either 66 or 132 g/kg of CO2; at 35 degrees C, there was a positive relationship between pressure and lethality at CO2 levels of 132 g/kg, but no relationship at 66 g/kg of CO2. For total microbial populations and P. fluorescens, CO2 applied at 132 g/kg at 30 degrees C and pressures of 10.3 to 20.7 MPa resulted in an average standard plate count reduction of 3.8...Continue Reading

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Citations

Mar 12, 2017·Applied and Environmental Microbiology·Yuan Yao ChenMichael G Gänzle
Aug 30, 2008·Biotechnology and Bioengineering·Fariba DehghaniAldric Tumilar
May 28, 2019·Journal of Biomedical Materials Research. Part B, Applied Biomaterials·Nilza RibeiroAna L Oliveira
May 18, 2006·The International Journal of Artificial Organs·C M HillY H An
Feb 22, 2011·Biotechnology and Bioengineering·Sandeep S KarajanagiNeil R Foster
May 23, 2018·Environmental Science and Pollution Research International·Efaq NomanOmar Ab Kadir
May 4, 2021·Critical Reviews in Food Science and Nutrition·Bogusław BuszewskiKatarzyna Rafińska
May 4, 2007·International Journal of Food Microbiology·L Garcia-GonzalezF Devlieghere

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