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

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 pressu...

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Bibliographic Details
Main Authors: Mônica CUPPINI, Jamile ZENI, Juliana BARBOSA, Elton FRANCESCHI, Geciane TONIAZZO, Rogério Luis CANSIAN
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
Staphylococcus aureus
supercritical carbon dioxide
microbial inactivation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005010103&lng=en&tlng=en

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