INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE

TLDR

The pH of media under pressure was measured and theories were proposed to explain the resulting antimicrobial effect. Carbon dioxide under pressure effectively inactivated bacteria, molds, and yeast, with enhanced killing at higher temperatures and acidic pH, while time, water activity, and food texture influenced efficacy; clostridial spores required additional low pH and 70 °C exposure to be destroyed.

Abstract

ABSTRACT Carbon dioxide under pressure killed bacteria, molds, and yeast. The effect was synergistic with raised temperature and acidic pH and antagonized by lowered A w . Time of exposure was important, and conditions needed for the inactivation of different microbes varied, some organisms being much more resistant than others. The effect was tested on various foods, but disrupted the texture of some. Clostridial spores were very recalcitrant, but could be destroyed by further lowering the pH along with concurrent exposure at 70°C. The pH in media under pressure was measured and theories advanced for the antimicrobial effect.