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Title: High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future
Authors: Garcia-Gonzalez, L ×
Geeraerd, Annemie
Spilimbergo, S
Elst, K
Van Ginneken, L
Debevere, J
Van Impe, Jan
Devlieghere, F #
Issue Date: Jun-2007
Publisher: Elsevier Science Publishers
Series Title: International Journal of Food Microbiology vol:117 issue:1 pages:1-28
Abstract: Thermal pasteurization is a well known and old technique for reducing the microbial count of foods. Traditional thermal processing, however, can destroy heat-sensitive nutrients and food product qualities such as flavor, color and texture. For more than 2 decades now, the use of high-pressure carbon dioxide (HPCD) has been proposed as an alternative cold pasteurization technique for foods. This method presents some fundamental advantages related to the mild conditions employed, particularly because it allows processing at much lower temperature than the ones used in thermal pasteurization. In spite of intensified research efforts the last couple of years, the HPCD preservation technique has not yet been implemented on a large scale by the food industry until now. This review presents a survey of published knowledge concerning the HPCD technique for microbial inactivation, and addresses issues of the technology such as the mechanism of carbon dioxide bactericidal action, the potential for inactivating vegetative cells and bacterial spores, and the regulatory hurdles which need to be overcome. In addition, the review also reflects on the opportunities and especially the current drawbacks of the HPCD technique for the food industry. (c) 2007 Elsevier B.V. All rights reserved.
Description: [*]
ISSN: 0168-1605
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
Bio- & Chemical Systems Technology, Reactor Engineering and Safety Section
× corresponding author
# (joint) last author

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