Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 11, Pages 1808-1825Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2013.787385
Keywords
HPCD; bacterial spore inactivation; inactivation kinetics; inactivation mechanism
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Funding
- National Natural Science Foundation of China [31171770]
- Novel Technologies and Equipments of Food Nonthermal Processing of the 863 High-Tech Plan of China [2011AA100801]
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High-pressure CO2 (HPCD) is a nonthermal technology that can effectively inactivate the vegetative forms of pathogenic and spoilage bacteria, yeasts, and molds at pressures less than 30MPa and temperatures in the range of 20 degrees C to 40 degrees C. However, HPCD alone at moderate temperatures (20-40 degrees C) is often insufficient to obtain a substantial reduction in bacterial spore counts because their structures are more complex than those of vegetative cells. In this review, we first thoroughly summarized and discussed the inactivation effect of HPCD treatment on bacterial spores. We then presented and discussed the kinetics by which bacterial spores are inactivated by HPCD treatment. We also summarized hypotheses drawn by different researchers to explain the mechanisms of spore inactivation by HPCD treatment. We then summarized the current research status and future challenges of spore inactivation by HPCD treatment.
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