Inactivation of Staphylococcus aureus in raw salmon with supercritical CO2 using experimental design Mônica CUPPINI Jamile ZENI Juliana BARBOSA Elton FRANCESCHI Geciane TONIAZZO Rogério Luis CANSIAN 10.6084/m9.figshare.7187153.v1 https://scielo.figshare.com/articles/dataset/Inactivation_of_Staphylococcus_aureus_in_raw_salmon_with_supercritical_CO2_using_experimental_design/7187153 <div><p>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.</p></div> 2018-10-10 03:04:42 Staphylococcus aureus supercritical carbon dioxide microbial inactivation