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 O157:H7. 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 °C for 40 min resulted in a greater reduction in soy sauce (2.52–3.47 log CFU/cm2) than in hot-pepper paste marinade (2.12–2.72 log CFU/cm2). In the case of the marinated pork, when SC-CO2 was applied at 14 MPa and 45 °C for 40 min, the reduction levels of L. monocytogenes were 2.49 and 1.92 log CFU/cm2 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.