2002
DOI: 10.1016/s0896-8446(01)00106-1
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Microbial inactivation by high-pressure

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Cited by 189 publications
(124 citation statements)
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“…Dissolved CO 2 is thought to penetrate the cells, and the generated H 2 CO 3 dissociates into HCO 3 − and H + , leading to acidification of the cytoplasm (Dixon and Kell, 1989;Dillow et al, 1999;Spilimbergo et al, 2002). Acidification of cytoplasm has been shown to induce injury and affect the viability of vegetative microbial cells (Kim et al, 2008;Wu et al, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…Dissolved CO 2 is thought to penetrate the cells, and the generated H 2 CO 3 dissociates into HCO 3 − and H + , leading to acidification of the cytoplasm (Dixon and Kell, 1989;Dillow et al, 1999;Spilimbergo et al, 2002). Acidification of cytoplasm has been shown to induce injury and affect the viability of vegetative microbial cells (Kim et al, 2008;Wu et al, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…As a result of this sterilizing power, subcritical CO 2 and scCO 2 has been used to inactivate bacterial cells and spores when injected into poly(lactic acid) for medical sterilization (17) and for sterilization of food stuffs (20). Even short exposure times (150 sec) to CO 2 at just above its critical point (38°C, 74 bar) are sufficient to inactivate both Gram-negative and Gram-positive bacteria (21).…”
mentioning
confidence: 99%
“…Furthermore, application of SC-CO 2 seems to be attractive for its economical feasibility, as it needs very low pressure (lower than 20 MPa) compared to the so-called ultra high pressure treatment (200-700 MPa) (Bertucco and Vetter, 2001). A number of papers have been addressed to the inactivation of a wide range of microorganisms, bacteria, spores, and yeasts in physiological solutions by SCF Erkmen, 2001;Spilimbergo et al, 2002;CleryBarraud et al, 2004). In the field of industrial applications, it is worthy to quote some recent publications that have dealt with the inactivation in complex substrates and solid food (Haas et al 1989;Gould, 2003;Arreola et al, 1991;Erkmen, 2000;2001).…”
Section: The Inactivation Of Food Related Bacteriamentioning
confidence: 99%
“…milk, fruit juice, and eggs) in a batch system. Spilimbergo has also checked with high pressure CO 2 on red orange juice of Sicily (Spilimbergo et al, 2002). Spores of B. coagulans, B. subtilis, B. cereus, B. licheniformis, and Geobacillus stearothermophilus were subjected to CO 2 treatment at 30-200 MPa and 35-65°C.…”
Section: The Inactivation Of Food Related Bacteriamentioning
confidence: 99%