Table 1.

The effect of CO₂ at 205 bar on the inactivation of various microorganisms

Microorganism	Temperature, °C	Time, hr	Cycle	Initial cfu/ml	Degree of inactivation, log
B. cereus	34	0.6	3	5.1  ×  107	2
	34	2	6	5.7  ×  107	1
	60	2	6	5.2  ×  107	5
	60	4	6	1.8  ×  108	8
L. innocua	34	0.6	3	5.8  ×  109	3
	34	0.6	6	2.1  ×  109	9
S. aureus	34	0.6	3	2.5  ×  109	3
	34	0.6	6	1.2  ×  109	7
	40	2	6	6.7  ×  108	6
	40	4	6	1.9  ×  109	9
S. salford	34	0.6	3	1.5  ×  109	3
	34	0.6	6	1.0  ×  109	3
	40	2	6	6.0  ×  108	6
	40	4	6	2.2  ×  109	9
P. aeruginosa	34	0.6	3	7.4  ×  108	6
	40	1.5	6	2.9  ×  108	6
	40	4	6	2.4  ×  108	8
E. coli	34	0.5	3	6.4  ×  108	8
P. vulgaris	34	0.6	3	9.1  ×  108	8
L. dunnifii	40	1.5	6	6.7  ×  104	4