Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i>
The effect of high-pressure treatment with supercritical CO<sub>2</sub> on the inactivation of <i>Listeria innocua</i> in a fish soup was investigated. The soup was inoculated with <i>L. innocua</i>, packaged in modified atmosphere with 50:50 or 95:5 CO<sub>...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3563 |
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| author | Bjørn Tore Rotabakk Tone Mari Rode |
| author_facet | Bjørn Tore Rotabakk Tone Mari Rode |
| author_sort | Bjørn Tore Rotabakk |
| collection | DOAJ |
| description | The effect of high-pressure treatment with supercritical CO<sub>2</sub> on the inactivation of <i>Listeria innocua</i> in a fish soup was investigated. The soup was inoculated with <i>L. innocua</i>, packaged in modified atmosphere with 50:50 or 95:5 CO<sub>2</sub>:N<sub>2</sub>, high-pressure processed (300, 350, 400 and 600 MPa, 2 min) under subcritical (T < 304 K) or supercritical conditions (T > 304 K) and stored at 4 °C for up to 53 days. Treatment at 400 and 600 MPa had a significant (<i>p</i> < 0.05) effect on <i>L. innocua</i> under both supercritical and subcritical conditions. In contrast, pressurization at 350 MPa and supercritical conditions were needed to significantly (<i>p</i> < 0.05) inactive <i>L. innocua</i>. Increased levels of CO<sub>2</sub> in the headspace significantly (<i>p</i> < 0.05) reduced the bacterial load during processing, and supercritical conditions had a significant (<i>p</i> < 0.01) interaction with both CO<sub>2</sub> levels and pressure. Increased storage time gave significantly increased levels of <i>L. innocua</i> at 400 and 600 MPa. In addition, high levels of CO<sub>2</sub> significantly decreased (<i>p</i> < 0.001) growth. However, 350 MPa under supercritical conditions seemed to set the <i>L. innocua</i> in a permanent lag phase, with slow and steadily decreasing numbers of bacteria during storage. All the design variables resulted in significant inactivation of <i>L. innocua</i>, and supercritical conditions combined with high levels of CO<sub>2</sub> inhibited the recovery of <i>L. innocua</i> to a large degree. |
| first_indexed | 2024-03-10T21:44:56Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:56Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a57568e730a34295aa1f3e6011a0d0ef2023-11-19T14:22:38ZengMDPI AGFoods2304-81582023-09-011219356310.3390/foods12193563Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i>Bjørn Tore Rotabakk0Tone Mari Rode1Nofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 8034, NO-4068 Stavanger, NorwayNofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 8034, NO-4068 Stavanger, NorwayThe effect of high-pressure treatment with supercritical CO<sub>2</sub> on the inactivation of <i>Listeria innocua</i> in a fish soup was investigated. The soup was inoculated with <i>L. innocua</i>, packaged in modified atmosphere with 50:50 or 95:5 CO<sub>2</sub>:N<sub>2</sub>, high-pressure processed (300, 350, 400 and 600 MPa, 2 min) under subcritical (T < 304 K) or supercritical conditions (T > 304 K) and stored at 4 °C for up to 53 days. Treatment at 400 and 600 MPa had a significant (<i>p</i> < 0.05) effect on <i>L. innocua</i> under both supercritical and subcritical conditions. In contrast, pressurization at 350 MPa and supercritical conditions were needed to significantly (<i>p</i> < 0.05) inactive <i>L. innocua</i>. Increased levels of CO<sub>2</sub> in the headspace significantly (<i>p</i> < 0.05) reduced the bacterial load during processing, and supercritical conditions had a significant (<i>p</i> < 0.01) interaction with both CO<sub>2</sub> levels and pressure. Increased storage time gave significantly increased levels of <i>L. innocua</i> at 400 and 600 MPa. In addition, high levels of CO<sub>2</sub> significantly decreased (<i>p</i> < 0.001) growth. However, 350 MPa under supercritical conditions seemed to set the <i>L. innocua</i> in a permanent lag phase, with slow and steadily decreasing numbers of bacteria during storage. All the design variables resulted in significant inactivation of <i>L. innocua</i>, and supercritical conditions combined with high levels of CO<sub>2</sub> inhibited the recovery of <i>L. innocua</i> to a large degree.https://www.mdpi.com/2304-8158/12/19/3563high-pressure processingsupercritical carbon dioxide<i>Listeria innocua</i> |
| spellingShingle | Bjørn Tore Rotabakk Tone Mari Rode Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> Foods high-pressure processing supercritical carbon dioxide <i>Listeria innocua</i> |
| title | Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> |
| title_full | Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> |
| title_fullStr | Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> |
| title_full_unstemmed | Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> |
| title_short | Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of <i>Listeria innocua</i> |
| title_sort | combining high pressure processing and supercritical carbon dioxide for inactivation of i listeria innocua i |
| topic | high-pressure processing supercritical carbon dioxide <i>Listeria innocua</i> |
| url | https://www.mdpi.com/2304-8158/12/19/3563 |
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