Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

This study was conducted to evaluate the effects of supercritical carbon dioxide (SC-CO2) treatment on soy sauce and hot-pepper paste marinades, as well as in marinated pork products, for the inhibition of generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O57:H17. SC-CO2 was more effective at destroying foodborne pathogens when it was applied to the marinades than the marinated products. SC-CO2 treatment at 14 MPa and 45 degrees C for 40 min resulted in a greater reduction in soy sauce (2.52-3.47 log CFU/cm(2)) than in hot-pepper paste marinade (2.12-2.72 log CFU/cm(2)). I n the case of the marinated pork, when SC-CO2 was applied at 14 MPa and 45 degrees C for 40 min, the reduction levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm(2) in soy sauce and hot-pepper paste marinated pork, respectively. The results should be useful in the meat industry to help increase microbial safety and assure the microbial stability of marinades and marinated products. (C) 2009 Published by Elsevier Ltd.