The potential application of supercritical CO 2 in microbial inactivation of food raw materials and products.

The purpose of this study was to review the possibility of using supercritical CO as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.