Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide

► Development of a non-thermal sterilization that promotes minimal alternation in foods. ► Inactivation of the pathogenic Escherichia coli in supercritical carbon dioxide. ► Inactivation followed first order reaction kinetics in the range of 80-160 bar. ► The decimal reduction times (D) ranged from 1.03 to 5.35 min.