Non-thermal inactivation of Escherichia coli K12 in buffered peptone water using a pilot-plant scale supercritical carbon dioxide system with a gas–liquid porous metal contactor |
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| Authors: | Hyun-Gyun Yuk David J Geveke Howard Q Zhang |
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| Affiliation: | 1. Area of Toxicology, Faculty of Pharmacy, University of Seville, Professor García González n°2, 41012 Seville, Spain;2. Department of Physiology, Faculty of Pharmacy, University of Seville, Professor García González n°2, 41012 Seville, Spain;3. Biology Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, Porto 4169-007, Portugal;4. Marine and Environmental Research Centre (CIIMAR/CIMAR), University of Porto, Rua dos Bragas, m289, 4050-123 Porto, Portugal;1. National and Local Joint Engineering Laboratory for Energy Plant Bio-Oil Production and Application, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, No.24 South Section one, First Ring Road, Chengdu 610064, PR China;2. College of Life Sciences, Sichuan Normal University, Chengdu 610101, Sichuan, PR China;3. Biomolecular Medicine Lab, West China College of Preclinical Medicine and Forensic Medicine, Sichuan University, Chengdu 610041, Sichuan, PR China;1. Hawaii Natural Energy Institute, University of Hawaii, Honolulu, HI 96816, United States;2. Suganit Systems Inc., Reston, Virgina, United States;3. Department of Chemical Engineering, San Jose State University, CA 95192, United States;1. Centro de Investigación en Alimentación y Desarrollo A.C. Unidad Culiacán, Sinaloa, Mexico;2. Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Sinaloa, Culiacán 1084, Sinaloa, Mexico;3. Instituto de Investigaciones en Ciencias Veterinarias, Universidad Autónoma de Baja California, Mexicali 21100, Baja California, Mexico;1. Department of Biochemistry and Molecular Genetics, University of Virginia Health System, Charlottesville, VA 22908, USA;2. Division of Infectious Diseases and International Health, University of Virginia Health System, Charlottesville, VA 22908, USA;3. Seattle Structural Genomics Center for Infectious Disease (SSGCID), USA;4. Emerald Bio, Bainbridge Island, WA 98110, USA;5. Department of Microbiology, Immunology, and Cancer Biology, University of Virginia, Charlottesville, VA 22908, USA;6. Department of Medicine, University of Washington, Seattle, WA 98195, USA;7. Seattle Biomedical Research Institute, Seattle, WA 98109, USA;8. Departments of Global Health and Medical Education & Biomedical Informatics, University of Washington, Seattle, WA 98195, USA;9. Department of Medicine, University of Virginia, Charlottesville, VA 22908, USA;10. Department of Pathology, University of Virginia, Charlottesville, VA 22908, USA;1. Unidade de Bioenergia, Laboratório Nacional de Energia e Geologia, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal;2. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal |
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| Abstract: | This study evaluated the effectiveness of a supercritical carbon dioxide (SCCO2) system, with a gas–liquid porous metal contactor, for reducing Escherichia coli K12 in diluted buffered peptone water. 0.1% (w/v) buffered peptone water inoculated with E. coli K12 was processed using the SCCO2 system at CO2 concentrations of 3.1–9.5 wt%, outlet temperatures of 34, 38, and 42 °C, a system pressure of 7.6 MPa, and a flow rate of 1 L/min. Increased CO2 concentrations and temperatures significantly (P < 0.05) enhanced microbial reduction. A maximum reduction of 5.8-log was obtained at 8.2% CO2 and 42 °C. To achieve a 5-log reduction of E. coli K12 in 0.1% buffered peptone water, minimum CO2 concentrations of 9.5%, 5.5%, and 5.3% were needed at 34, 38, and 42 °C, respectively. Further reductions of cells were observed after storage for 7 days at 4 °C. But storage at 25 °C increased the number of viable cells to 8-log cfu/mL after 7 days. This study showed the potential of the pilot scale SCCO2 system with a gas–liquid porous metal contactor for microbial inactivation in liquid food. |
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