EFFECTS OF GASES UNDER PRESSURE .2. INFLUENCE ON THE THERMAL INACTIVATION OF MICROORGANISMS

The effects of carbon dioxide and nitrogen protoxide under a pressure comprised between 0 and 6 bars on the rate of thermal inactivation of bacteria (Escherichia coli, Salmonella typhimurium, Streptococcus faecalis, Staphylococcus aureus), bacterial spores (Bacillus stearothermophilus), yeast and mold (Saccharomyces cerevisiae, Penicillium roqueforti) have been studied. The rate of thermal inactivation of bacteria increases in the presence of both gases, whereas spores and mold were particularly sensitive to carbon dioxide and yeast lo nitrogen protoxide. The rate of micro-organisms thermal inactivation increases when the gas pressure raises. Time or temperature for sterilization, pasteurization or blanching are significantly reduced when these gases are used.