Supercritical Carbon Dioxide As A Potential Intervention For Ground Pork Decontamination

Journal of Food Safety

Volumn 31, Issue 1, 2011, Pages 48-53

  Bae, Yun Young ^a   Kim, Nam Hee ^a   Kim, Kyoung Heon ^a   Kim, Byoung Chul ^a   Rhee, Min Suk ^a  

^a Korea University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 79551711375     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2010.00265.x     Document Type: Article

References (44)

1. BARI, L., TODORIKI, S., SOMMERS, I.C., HAYAKAWA, F. and KAWAMOTO, S. 2006. Irradiation inactivation of Listeria monocytogenes in low-fat ground pork at freezing and refrigeration temperatures. J. Food Prot. 69, 2955-2960.
2. BERENDS, B.R., VAN KNAPEN, F., SNIJDERS, J.M.A. and MOSSEL, D.A.A. 1997. Identification of risk factors regarding Salmonella spp. on pork carcasses. Int. J. Food Microbiol. 36, 199-206.
3. BONARDI, S., BRINDANI, F., PIZZIN, G., LUCIDI, L., D'LNCAU, M., LIEBANA, E. and MORABITO, S. 2003. Detection of Salmonella spp., Yersinia enterocolitica and verocytotoxin-producing Escherichia coli O157:H7 in pigs at slaughter in Italy. Int. J. Food Microbiol. 85, 101-110.
4. BRUNNER, G. 2005. Supercrtical fluids: Technology and application to food processing. J. Food Eng. 67, 21-33.
5. CASTELO, M.M., KANG, D.H., SIRAGUSA, G.R., KOOHMARAIE, M. and BERRY, E.D. 2001. Evaluation of combination treatment processes for the microbial decontamination of pork trim. J. Food Prot. 64, 335-342.
6. CHOI, Y.M., RYU, Y.C., LEE, S.H., GO, G.W., SHIN, H.G., KIM, K.H., RHEE, M.S. and KIM, B.C. 2008. Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. Lebensm.-Wiss. Technol. Food Sci. Technol. 41, 317-322.
7. CHOI, Y.M., KIM, O.Y., KIM, K.H., KIM, B.C. and RHEE, M.S. 2009. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium, E. coli O157:H7 in fresh pork. Lett. Appl. Microbiol. 49, 510-515.
8. CONEDERA, G., MATTIAZZI, E., RUSSO, F., CHIESA, E., SCORZATO, I., GRANDESSO, S., BESSEGATO, A., FIORAVANTI, A. and CAPRIOLI, A. 2006. A family outbreak of Escherichia coli O157:H7 haemorrhagic colitis caused by pork meat salami. Epidemiol. Infect. 135, 311-314.
9. DILLOW, A.K., DEHGHANI, F., HRKACH, J.S., FOSTER, N.R. and LANGER, R. 1999. Bacterial inactivation by using near- and supercritical carbon dioxide. Proc. Natl. Acad. Sci. U.S.A. 96, 10344-10348.
10. EGGENBERGER-SOLORZANO, L., NIEBUHR, S.E., ACUFF, G.R. and DICKSON, J.S. 2002. Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing. J. Food Prot. 65, 1248-1252.
11. ERKMEN, O. 2000a. Antimicrobial effect of pressurized carbon dioxide on Brochotrix thermosphacta in broth and foods. J. Sci. Food Agric. 80, 465-470.
12. ERKMEN, O. 2000b. Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and food. Food Microbiol. 17, 589-596.
13. ERKMEN, O. 2000c. Inactivation of Salmonella Typhimurium by high pressure carbon dioxide. Food Microbiol. 17, 225-232.
14. ERKMEN, O. 2001a. Effects of high-pressure carbon dioxide on Escherichia coli in nutrient broth and milk. Int. J. Food Microbiol. 65, 1-2.
15. ERKMEN, O. 2001b. Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide. J. Food Eng. 47, 7-10.
16. ERKMEN, O. 2001c. Mathematical modeling of Escherichia coli inactivation under high-pressure carbon dioxide. J. Biosci. Bioeng. 92, 39-43.
17. FEDER, I., WALLACE, F.M., GRAY, J.T., FRATAMICO, P., FEDORKA-CRAY, P.J., PEARCE, R.A., CALL, J.E., PERRINE, R. and LUCHANSKY, J.B. 2003. Isolation of Escherichia coli O157:H7 from intact colon fecal samples of swine. Emerg. Infect. Dis. 9, 380-383.
18. FU, A.H., SABRANEK, J.G. and MURANO, E.A. 2006. Microbial and quality characteristics of pork cuts from carcasses treated with sanitizing sprays. J. Food Sci. 59, 306-309.
19. GARCIA-GONZALEZ, L., GEERAERD, A.H., SPILIMBERGO, S., ELST, K., VAN GINNEKEN, L., DEBEVERE, J., VAN IMPE, J.F. and DEVLIEGHERE, F. 2008. High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future. Int. J. Food Microbiol. 117, 1-28.
20. GEBREYES, W.A., THAKUR, S., DAVIS, P.R., FUNK, J.A. and ALTIER, C. 2004. Trends in antimicrobial resistance, phage types and integrons among Salmonella serotypes from pigs, 1997-2000. J. Antimicrob. Chemother. 53, 997-1003.
21. GLASS, K.A., GRANBERG, D.A., SMITH, A.L., MCNAMARA, A.M., HARDIN, M., MATTIAS, J., LADWIG, K. and JOHNSONI, E.A. 2002. Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. J. Food Prot. 65(1), 116-123.
22. HAAS, G.J., PRESCOTT, J.R., DUDLEY, E., DIK, R., HINTLIAN, C. and KEAME, L. 1989. Inactivation of microorganisms by carbon dioxide under pressure. J. Food Safety 9, 253-265.
23. HARTONO, R., MANSOORI, G.A. and SUWONO, A. 2001. Prediction of solubility of biomolecules in supercritical solvents. Chem. Eng. Sci. 56, 6949-6958.
24. HEUVELINK, A.E., ZWARTKRUIS-NAHUIS, J.T.M., VAN DEN BIGGELAAR, F.L.A.M., VAN LEEUWEN, W.J. and DE BOER, E. 1999. Isolation and characterization of verototoxin-producing Escherichia coli O157:H7 from slaughter pigs and poultry. Int. J. Food Microbiol. 52, 67-75.
25. 2 treatment. Int. J. Food Microbiol. 63, 19-28.
26. HONG, S.I., PARK, W.S. and PYUN, Y.R. 1997. Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide. Lebensm.-Wiss. Technol. Food Sci. Technol. 30, 681-685.
27. JOHNSEN, G., WASTESON, Y., HEIR, E., BERGET, O.L. and HERIKSTAD, H. 2001. Escherichia coli O157:H7 in feces from cattle, sheep and pigs in the southwest part of Norway during 1998 and 1999. Int. J. Food Microbiol. 65, 193-200.
28. JOHNSON, J.L., DOYLE, M.P. and CASSENS, R.G. 1990. Listeria monocytogenes and other Listeria spp. in meat and products: A review. J. Food Prot. 53, 81-91.
29. JUNG, Y.M., CHOI, Y.M. and RHEE, M.S. 2009. Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds. Int. J. Food Microbiol. 136, 66-70.
30. KAMIHARA, M., TANIGUCHI, M. and KOBAYASHI, T. 1987. Sterilization of microorganisms with supercritical carbon dioxide. Agric. Biol. Chem. 51, 407-412.
31. KIM, S.R., RHEE, M.S., KIM, B.C. and KIM, K.H. 2007. Modeling the inactivation of Escherichia coli O157:H7 and generic Escherichia coli by supercritical carbon dioxide. Int. J. Food Microbiol. 118, 52-61.
32. MANSOORI, G.A., SCHULZ, K. and MARTINELLI, E.E. 1988. Bioseparation using supercritical fluid extraction/retrograde condensation. Bio/Technology 6, 393-396.
33. MATARAGAS, M., SKANDAMIS, P.N. and DROSINOS, E.H. 2008. Risk profiles of pork and poultry meat and risk ratings various pathogen/product combinations. Int. J. Food Microbiol. 126, 1-12.
34. METRICK, C., HOOVER, D.G. and FARKAS, D.F. 1989. Effects of high hydrostatic pressure on heat-resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54, 1547-1549.
35. MUKHERJEE, A., YOON, Y., BELK, K.E., SCANGA, J.A., SMITH, G.C. and SOFOS, J.N. 2008. Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients. J. Food Prot. 71, 1349-1356.
36. NAKAZAWA, M., AKIBA, M. and SAMESHIMA, T. 1999. Swine as a potential reservoir of Shiga toxin-producing Escherichia coli O157:H7 in Japan. Emerg. Infect. Dis. 5, 833-834.
37. OLIVEIRA, C.J.B., CARVALHO, L.F.O.S., FERNANDES, S.A., TAVECHIO, A.T. and DOMINGUES, F.J., JR. 2005. Prevalence of pigs infected by Salmonella Typhimurium at slaughter after an enterocolitis outbreak. Int. J. Food Microbiol. 105, 267-271.
38. RAJKOWSKI, K.T., NIEBUHR, S.E. and DICKSON, J. 2006. Effect of gamma or beta radiation on Salmonella DT 104 in ground pork. J. Food Prot. 69(4), 1430-1433.
39. SAMELIS, J., SOFOS, J.N., KAIN, M.L., SCANGA, J.A., BELK, K.E. and SMITH, G.C. 2001. Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4C in vacuum packages. J. Food Prot. 64, 1722-1729.
40. SIRISEE, U., HSIEH, F. and HUFF, H.E. 1998. Microbial safety of supercritical carbon dioxide processes. J. Food Process. Preserv. 22, 387-403.
41. TAORMINA, J.P. and DORSA, J.W. 2006. Evaluation of hot-water and sanitizer dip treatment of knifes contaminated with bacteria and meat residue. J. Food Prot. 70, 648-654.
42. WASTESON, Y. 2001. Epidemiology of verocytotoxin-producing E. coli in non-ruminant animals. In Verocytotoxigenic Escherichia coli (G. Duffy, P. Garvey and D. McDowell, eds.) pp. 149-160, Food & Nutrition Press Inc., Trumbull, CT.
43. 2 treatment on foods spiked with Listeria or Salmonella. J. Food Prot. 54, 189-193.
44. ZHANG, J., SARHA, B., COURTNEY, G., MICHAEL, A.M., MICHAEL, J.D., MARTINE, L. and YUEHUEI, H.A. 2006. Sterilizing Bacillus pumilus spores using supercritical carbon dioxide. J. Microbiol. Methods 66, 479-485.