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-CO(2)) 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 O157:H7. SC-CO(2) was more effective at destroying foodborne pathogens when it was applied to the marinades than the marinated products. SC-CO(2) treatment at 14MPa and 45°C for 40min resulted in a greater reduction in soy sauce (2.52-3.47logCFU/cm(2)) than in hot-pepper paste marinade (2.12-2.72log CFU/cm(2)). In the case of the marinated pork, when SC-CO(2) was applied at 14MPa and 45°C for 40min, the reduction levels of L. monocytogenes were 2.49 and 1.92logCFU/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.