This work explores the feasibility to apply supercritical carbon dioxide (scCO₂) to dry and increase the microbial safety of strawberries. Strawberry slices were dried at 10 MPa and 40 °C up to 6 h. The treatment was able to remove the 98% of the initial moisture content, corresponding to a weight loss of 90%. The method showed a limited inactivation power towards total mesophilic bacteria, while yeasts and moulds were under the detection limit of the technique (<10 log CFU/g). The process is efficient against different strains of pathogens (E. coli O157:H7, Salmonella spp. and L. monocytogenes), which were inoculated on the sample surface. Results highlight the potential of scCO₂ drying as innovative food drying technology for the simultaneous drying and stabilization of the product without the use of high temperatures.

这项工作探索了应用超临界二氧化碳 (scCO ₂ ) 来干燥和提高草莓微生物安全性的可行性。草莓切片在 10 MPa 和 40°C 下干燥长达 6 小时。该处理能够去除 98% 的初始水分，相当于 90% 的重量损失。该方法对总嗜温细菌显示出有限的灭活能力，而酵母和霉菌则低于该技术的检测限 (<10 log CFU/g)。该过程对接种在样品表面的不同病原体菌株（大肠杆菌O157:H7、沙门氏菌属和单核细胞增生李斯特氏菌）有效。结果突出了 scCO ₂的潜力 干燥作为创新的食品干燥技术，可在不使用高温的情况下同时干燥和稳定产品。