Wei C I, Balaban M O, Fernando S Y, Peplow A J
Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 32611-0163.
J Food Prot. 1991 Mar;54(3):189-193. doi: 10.4315/0362-028X-54.3.189.
Studies were carried out to assess the use of high pressure CO, treatment for controlling pathogenic microorganisms in model food systems. Listeria monocytogenes suspended in distilled water was completely killed after CO treatment at 6.18 MPa (61.2 atm) and 35°C for 2 h. Contrary to CO treatment, the use of N at these experimental conditions failed to exert bactericidal effect. High pressure CO treatment at 13.7 MPa (136.1 atm) and 35°C for 2 h was shown to effectively kill Salmonella in spiked chicken meat (>95%) and egg yolk (> 100%), and kill Listeria in spiked shrimp (> 99%), orange juice (> 99%), and egg yolk (> 99.4%). Such treatment was, however, less effective in killing Salmonella in a whole egg- Salmonella mixture. Furthermore, this treatment caused a twofold increase in bacterial numbers in a whole egg- Listeria mixture. N gas under similar experimental conditions did not kill the spiked bacteria in these four food systems. High pressure CO treatment technique could possibly be applied to reduce microbial load in some food systems.
开展了多项研究，以评估使用高压一氧化碳处理来控制模拟食品体系中的致病微生物。悬浮于蒸馏水中的单核细胞增生李斯特菌在6.18兆帕（61.2个大气压）和35℃下经一氧化碳处理2小时后被完全杀灭。与一氧化碳处理相反，在这些实验条件下使用氮气未能发挥杀菌作用。在13.7兆帕（136.1个大气压）和35℃下经2小时高压一氧化碳处理可有效杀灭接种于鸡肉（>95%）、蛋黄（>100%）中的沙门氏菌，以及接种于虾（>99%）、橙汁（>99%）和蛋黄（>99.4%）中的李斯特菌。然而，这种处理对杀灭全蛋液 - 沙门氏菌混合物中的沙门氏菌效果较差。此外，这种处理使全蛋液 - 李斯特菌混合物中的细菌数量增加了两倍。在类似实验条件下，氮气未能杀灭这四种食品体系中接种的细菌。高压一氧化碳处理技术有可能应用于降低某些食品体系中的微生物负荷。
