Inactivation of Escherichia coli by carbon dioxide under pressure[]

Thermal inactivation of Escherichia coli was studied under CO2 pressures of 1.2, 2.5, and 5 MPa at 25, 35, and 45 degrees C. Two phases were observed in the destruction curves. The earlier stage was characterized by a slow rate of inactivation, which increased sharply at the later stage. An increase...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 1996-07, Vol.61 (4), p.829-831
Hauptverfasser:	BALLESTRA, P., DA SILVA, A. ABREU, CUQ, J.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	actividad enzimatica activite enzymatique Bacteria Biological and medical sciences Carbon dioxide damage danos degat dioxido de carbono dioxyde de carbone enzymes enzymic activity Escherichia coli Food industries Food microbiology Food science Fundamental and applied biological sciences. Psychology inhibicion inhibition presion pression pressure temperatura Temperature thermal-inactivation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Thermal inactivation of Escherichia coli was studied under CO2 pressures of 1.2, 2.5, and 5 MPa at 25, 35, and 45 degrees C. Two phases were observed in the destruction curves. The earlier stage was characterized by a slow rate of inactivation, which increased sharply at the later stage. An increase of pressure and/or temperature enhanced the antimicrobial effects of CO2 under pressure. The effects on cell structure were studied by scanning electron microscopy and the specific mechanism of action appeared to be related to enzyme inactivation.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1996.tb12212.x