The DOI matches its Crossref record.
INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE
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.
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Citations
Cited by
Garcia-Gonzalez, L., Geeraerd, A. H., Spilimbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J. F., & Devlieghere, F. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.02.018 · Cited by 522
Damar, S., & Balaban, M. O. (2006) · Journal of Food Science · doi:10.1111/j.1365-2621.2006.tb12397.x · Cited by 270
Fleet, G. (1992) · Critical Reviews in Biotechnology · doi:10.3109/07388559209069186 · Cited by 267
Response of spores to high-pressure processing
Black, E. P., Setlow, P., Hocking, A. D., Stewart, C. M., Kelly, A. L., & Hoover, D. G. (2007) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00021.x · Cited by 260
Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide
Hong, S. ‐., & Pyun, Y. ‐. (1999) · Journal of Food Science · doi:10.1111/j.1365-2621.1999.tb15120.x · Cited by 176
Metadata
- Authors
- HAAS, G. J., PRESCOTT, H. E., DUDLEY, E., DIK, R., HINTLIAN, C., & KEANE, L.
- Venue
- Journal of Food Safety
- Publisher
- Wiley
- Published
- 1989-01
- Volume
- 9
- Issue
- 4
- Pages
- 253-265
- ISSN
- 0149-6085 (ISSN-L)
- 1745-4565
- OpenAlex
- W2027491080
- Cited by
- 233
- References
- 0
- FWCI
- 2.87
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE. https://app.cochat.ai/papers/10.1111/j.1745-4565.1989.tb00525.x
- The paper
- HAAS, G. J., PRESCOTT, H. E., DUDLEY, E., DIK, R., HINTLIAN, C., & KEANE, L. (1989). INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE. Journal of Food Safety. https://doi.org/10.1111/j.1745-4565.1989.tb00525.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
