The present study evaluated the effects of pressure, depressurization rate, and ratio of inoculum mass to CO2 mass in the inactivation of Staphylococcus aureus, as well as the determination of D-values and physicochemical changes (aw, color and pH) caused by such treatment in raw salmon. Pressure and depressurization rate had a positive significant influence on the inactivation of S. aureus, whereas the ratio of the mass of inoculum to the mass of CO2 was not significant. The treatment had no influence on aw and pH. Regarding color, there was a significant negative influence, mainly with the salmon:CO2 mass ratio. The inactivation kinetics of S. aureus in raw salmon showed that the number of survivors decreased as the system pressure increased, with D-values varying from 41.67 to 26.31 min with pressures from 150 to 250 bar. The results confirm that supercritical CO2 is effective in the inactivation of S. aureus in raw salmon.
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