The purpose of this study was to review the possibility of using supercritical CO2 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 CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 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.
Keywords: Bacteria; microbial inactivation; microbiological contamination; supercritical СО2; virus.