Effect of High-pressure CO2 Processing on Bacterial Spores
Lei Rao1, Xiufang Bi1, Feng Zhao1
1a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture , Beijing , China.
Critical Reviews in Food Science and Nutrition
|April 2, 2015
Summary
High-pressure carbon dioxide (HPCD) effectively inactivates microbes but struggles with bacterial spores. This review details HPCD
Area of Science:
- Food science and technology
- Microbiology
- Food safety
Background:
- High-pressure carbon dioxide (HPCD) is a nonthermal food processing technology.
- HPCD effectively inactivates vegetative bacteria, yeasts, and molds at moderate temperatures (20-40°C) and pressures (<30 MPa).
- Bacterial spores exhibit higher resistance to HPCD compared to vegetative cells due to their complex structures.
Purpose of the Study:
- To review and discuss the inactivation effects of HPCD on bacterial spores.
- To present and analyze the kinetics of bacterial spore inactivation by HPCD.
- To summarize proposed mechanisms and current research status of HPCD spore inactivation.
Main Methods:
- Literature review of studies on HPCD treatment of bacterial spores.
- Analysis of inactivation kinetics and proposed mechanisms.
- Summary of current research and future directions.
Main Results:
- HPCD alone at moderate temperatures is often insufficient for significant bacterial spore reduction.
- Various hypotheses exist regarding the mechanisms of HPCD spore inactivation.
- Research on HPCD spore inactivation is ongoing, with identified challenges.
Conclusions:
- HPCD shows promise for microbial inactivation but requires further optimization for spore reduction.
- Understanding inactivation kinetics and mechanisms is crucial for effective HPCD application against spores.
- Future research should focus on overcoming challenges in spore inactivation using HPCD technology.
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