Process for the inactivation of microorganisms in seafood by employing carbon dioxide pressurized

摘要

Summary procedure for inactivation of microorganisms in seafood using pressurized carbon dioxide is a process for the inactivation of microorganisms present in seafood, in particular the microbial inactivation of oysters (Crassostrea gigas) in nature, employing CO2 CA Supercritical rbono, with focus on the inactivation of Vibrio parahaemolyticus, more specifically,Includes a process that uses supercritical carbon dioxide to the inactivation of bacteria in seafood, oysters and mussels in nature, for human consumption at a later stage in place the processes which employ pasteurization via heat treatment and / or processing, Carried hydraulic pressures, providing a clean technology.That leaves no residues in the final products, keep the original characteristics sensory and texture and minimizes greatly changes in the nutritional composition of raw materials processed.