Inactivation of Staphylococcus aureus in raw salmon with supercritical CO₂ using experimental design

Abstract

Considering the microbial safety of consumption of raw foods (Asian food), this study aimed to explore the inactivation S. aureus in raw salmon by supercritical CO₂ treatment (SC-CO₂). For this purpose, experimental design methodology was employed as a tool to evaluate the effects of pressure (120-220 bar), the depressurization rate (10 to 100 bar.min^–1) and the salmon:CO₂ mass relation (1:0.2 to 1:1.0). It was observed that the pressure and the depressurization rate was statistically significant, i.e. the higher the system pressure and depressurization rate, the greater the microbial inactivation. The salmon: CO₂ mass relation did not influence the S. aureus inactivation in raw salmon. There was a total reduction in S. aureus with 225 bar, a depressurizing rate of 100 bar.min^–1, a salmon: CO₂ mass relation of 1:0.6, for 2 hours at 33 °C.

Keywords:
Staphylococcus aureus; supercritical carbon dioxide; microbial inactivation