SUPERCRITICAL CARBON DIOXIDE AS A POTENTIAL INTERVENTION FOR GROUND PORK DECONTAMINATION
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bae, Yun Young | - |
dc.contributor.author | Kim, Nam Hee | - |
dc.contributor.author | Kim, Kyoung Heon | - |
dc.contributor.author | Kim, Byoung Chul | - |
dc.contributor.author | Rhee, Min Suk | - |
dc.date.accessioned | 2021-09-07T15:40:53Z | - |
dc.date.available | 2021-09-07T15:40:53Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2011-02 | - |
dc.identifier.issn | 0149-6085 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/113174 | - |
dc.description.abstract | Ground meat has been frequently implicated as a vehicle of pathogenic bacteria. Once microorganisms contaminating the surfaces are embedded within the comminuted meat, they become difficult to inactivate due to the clumpy structure. In this study, we investigated the effectiveness of decontaminating ground pork with super-critical carbon dioxide (SC-CO2) treatment at various conditions (temperatures: 40, 45C; pressures: 100, 120, 140 bar; and treatment times: 20, 30, 40 min). The reduction of microorganisms in ground pork ranged from 1.66 to 2.42 log cfu/g (total mesophilic plate counts, 1.66; Listeria monocytogenes, 2.42; and Salmonella Typhimurium, 2.21 log cfu/g) following SC-CO2 treatment at 45C and 140 bar for 40 min. Even though solid foods were generally difficult to control with SC-CO2, our results indicate that it can be used to reduce the levels of microbes in ground pork through rapid diffusion. Thus, SC-CO2 can be suggested as helpful and novel devices for improving the microbiological safety of comminuted meat products. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.subject | ESCHERICHIA-COLI O157-H7 | - |
dc.subject | LISTERIA-MONOCYTOGENES | - |
dc.subject | SALMONELLA-TYPHIMURIUM | - |
dc.subject | PHYSIOLOGICAL SALINE | - |
dc.subject | ORGANIC-ACIDS | - |
dc.subject | INACTIVATION | - |
dc.subject | PRESSURE | - |
dc.subject | PIGS | - |
dc.subject | SLAUGHTER | - |
dc.subject | MEAT | - |
dc.title | SUPERCRITICAL CARBON DIOXIDE AS A POTENTIAL INTERVENTION FOR GROUND PORK DECONTAMINATION | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Kyoung Heon | - |
dc.contributor.affiliatedAuthor | Kim, Byoung Chul | - |
dc.contributor.affiliatedAuthor | Rhee, Min Suk | - |
dc.identifier.doi | 10.1111/j.1745-4565.2010.00265.x | - |
dc.identifier.scopusid | 2-s2.0-79551711375 | - |
dc.identifier.wosid | 000287151000006 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SAFETY, v.31, no.1, pp.48 - 53 | - |
dc.relation.isPartOf | JOURNAL OF FOOD SAFETY | - |
dc.citation.title | JOURNAL OF FOOD SAFETY | - |
dc.citation.volume | 31 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 48 | - |
dc.citation.endPage | 53 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157-H7 | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | SALMONELLA-TYPHIMURIUM | - |
dc.subject.keywordPlus | PHYSIOLOGICAL SALINE | - |
dc.subject.keywordPlus | ORGANIC-ACIDS | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | PRESSURE | - |
dc.subject.keywordPlus | PIGS | - |
dc.subject.keywordPlus | SLAUGHTER | - |
dc.subject.keywordPlus | MEAT | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.