The influence of high concentrations of carbon dioxide on the germination of bacterial spores

Comparison of Sodium Nitrite and ‘Natural’ Nitrite on the Inhibition of Spore Germination and Outgrowth of Clostridium sporogenes in Low- and High-Fat Frankfurters

In the US, sodium and potassium nitrite are regulated food preservatives that prevent the germination of Clostridium spores in cured and processed meats. In recent years, the use of vegetable-derived nitrite (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ to accommodate natural meats that cannot use artificial ingredients, and such meat products can be labelled as having ‘no added preservatives’. This new status and labelling allowance for microbially-modified nitrite provides for a ‘clean label’ application of nitrite against the stigma of chemical ingredients and has found increased use within the processed meat industry. The objectives of this study were to examine Clostridium sporogenes as a pathogen-surrogate challenge organism and the use of vegetable (celery) nitrite to prevent spore germination in cooked meat products. A three-strain spore crop of C. sporogenes ATCC 3584, ATCC 19404 and ATCC BAA-2695 was applied during ingredient formulation of low and high-fat hotdogs that were divided into three sub-batches (control without nitrite, hotdogs with sodium nitrite, hotdogs with celery nitrite). In both low and high-fat processes, sodium nitrite was compared to hotdogs made with comparable levels of celery nitrite (156 ppm). All treatments were performed with duplicate trial replication and triplicate sample testing within each trial. Comparisons were analyzed by repeated measures analysis of variance to determine significant difference (p < 0.05) of time course treatments. In shelf-life assays, growth was inhibited at both 5 °C and 15 °C, even if nitrite was absent; however, spore germination and growth readily occurred at 35 °C. Comparison of nitrite effects was best evaluated at 35 °C as a permissive condition to examine the effects of nitrite treatments. Celery nitrite showed no significant difference from sodium nitrite when used in both low and high-fat hotdogs, and spore outgrowth was only observed after 2–3 days at 35 °C compared to hotdogs without nitrite. Application of bacteriocin preparations in the formulation that were effective against Listeria monocytogenes, and moderately inhibitory towards the 3-strain spore mixture of C. sporogenes, were not effective in spore control in manufactured hotdogs. The nitrite validation hotdog trials described herein demonstrates that (celery or sodium) nitrite may prevent Clostridium spore germination for 24–48 h even under permissive conditions to help keep processed meat safe.

A Unique Isolation of a Lytic Bacteriophage Infected Bacillus anthracis Isolate from Pafuri, South Africa

Bacillus anthracis is a soil-borne, Gram-positive endospore-forming bacterium and the causative agent of anthrax. It is enzootic in Pafuri, Kruger National Park in South Africa. The bacterium is amplified in a wild ungulate host, which then becomes a source of infection to the next host upon its death. The exact mechanisms involving the onset (index case) and termination of an outbreak are poorly understood, in part due to a paucity of information about the soil-based component of the bacterium’s lifecycle. In this study, we present the unique isolation of a dsDNA bacteriophage from a wildebeest carcass site suspected of having succumbed to anthrax. The aggressively lytic bacteriophage hampered the initial isolation of B. anthracis from samples collected at the carcass site. Classic bacteriologic methods were used to test the isolated phage on B. anthracis under different conditions to simulate deteriorating carcass conditions. Whole genome sequencing was employed to determine the relationship between the bacterium isolated on site and the bacteriophage-dubbed Bacillus phage Crookii. The 154,012 bp phage belongs to Myoviridae and groups closely with another African anthrax carcass-associated Bacillus phage WPh. Bacillus phage Crookii was lytic against B. cereus sensu lato group members but demonstrated a greater affinity for encapsulated B. anthracis at lower concentrations (<1 × 10⁸ pfu) of bacteriophage. The unusual isolation of this bacteriophage demonstrates the phage’s role in decreasing the inoculum in the environment and impact on the life cycle of B. anthracis at a carcass site.

Effects of Intraoperative Insufflation With Warmed, Humidified CO2 during Abdominal Surgery: A Review

PURPOSE

During a laparotomy, the peritoneum is exposed to the cold, dry ambient air of the operating room (20°C, 0%-5% relative humidity). The aim of this review is to determine whether the use of humidified and/or warmed CO2 in the intraperitoneal environment during open or laparoscopic operations influences postoperative outcomes.

METHODS

A review was performed in accordance with PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines. The PubMed, OVID MEDLINE, Cochrane Central Register of Controlled Trials and Embase databases were searched for articles published between 1980 and 2016 (October). Comparative studies on humans or nonhuman animals that involved randomized controlled trials (RCTs) or prospective cohort studies were included. Both laparotomy and laparoscopic studies were included. The primary outcomes identified were peritoneal inflammation, core body temperature, and postoperative pain.

RESULTS

The literature search identified 37 articles for analysis, including 30 RCTs, 7 prospective cohort studies, 23 human studies, and 14 animal studies. Four studies found that compared with warmed/humidified CO2, cold, dry CO2 resulted in significant peritoneal injury, with greater lymphocytic infiltration, higher proinflammatory cytokine levels and peritoneal adhesion formation. Seven of 15 human RCTs reported a significantly higher core body temperature in the warmed, humidified CO2 group than in the cold, dry CO2 group. Seven human RCTs found lower postoperative pain with the use of humidified, warmed CO2.

CONCLUSION

While evidence supporting the benefits of using humidified and warmed CO2 can be found in the literature, a large human RCT is required to validate these findings.

Survival of Listeria innocua on Fuji apples under commercial cold storage with or without low dose continuous ozone gaseous

This study evaluated the fate of Listeria innocua, a non-pathogenic species closely related to Listeria monocytogenes, on Fuji apple fruit surfaces during commercial cold storage with and without continuous low doses of gaseous ozone. Unwaxed Fuji apples of commercially acceptable maturity were inoculated with 6.0-7.0 Log₁₀ CFU L. innocua/apple, and subjected to refrigerated air (RA, 33 °F), controlled atmosphere (CA, 33 °F, 2% O₂, 1% CO₂), or CA with low doses of ozone gas (50.0 -87.0 ppb ) storage in a commercial facility for 30 weeks. A set of uninoculated apples was simultaneously subjected to the above storage conditions for total plate count and yeasts and molds enumeration. L. innocua survival under RA and CA storage was similar, which led to 2.5-3.0 Log₁₀ CFU/apple reduction during storage. Continuous gaseous ozone application decreased L. innocua population on Fuji apples to ∼1.0 Log₁₀ CFU/apple after 30-week storage, and suppressed apple native flora. CA storage delayed apple fruit ripening through reduction of apple firmness and titratable acidity loss, and low dose gaseous ozone application had no negative influence on apple visual quality, including both external and internal disorders. In summary, L. innocua decreased on Fuji apple surfaces during commercial long-term RA and CA storage. Ozone gas has the potential to be used as a supplemental intervention method to control Listeria spp. and to ensure fresh apple safety.

Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2

The objective of this study was to investigate the inactivation mechanism of Bacillus subtilis spores by high pressure CO₂ (HPCD) processing. The spores of B. subtilis were subjected to heat at 0.1 MPa or HPCD at 6.5-20 MPa, and 64-86°C for 0-120 min. The germination, the permeability of inner membrane (IM) and cortex, the release of pyridine-2, 6-dicarboxylic acid (DPA), and changes in the morphological and internal structures of spores were investigated. The HPCD-treated spores did not lose heat resistance and their DPA release was lower than the inactivation, suggesting that spores did not germinate during HPCD. The flow cytometry analysis suggested that the permeability of the IM and cortex of HPCD-treated spores was increased. Furthermore, the DPA of the HPCD-treated spores were released in parallel with their inactivation and the fluorescence photomicrographs showed that these treated spores were stained by propidium iodide, ensuring that the permeability of IM of spores was increased by HPCD. The scanning electron microscopy photomicrographs showed that spores were crushed into debris or exhibited a hollowness on the surface, and the transmission electron microscopy photomicrographs exhibited an enlarged core, ruptured and indistinguishable IM and a loss of core materials in the HPCD-treated spores, indicating that HPCD damaged the structures of the spores. These findings suggested that HPCD inactivated B. subtilis spores by directly damaging the structure of the spores, rather than inducing germination of the spores.

Physiological role of carbon dioxide in spore germination of Clostridium perfringens S40

Germination of Clostridium perfringens is known to be triggered by nutrients such as l-alanine and inosine, and facilitated by CO2, however the role of CO2 has not been fully understood. During the studies of the germination-specific protease GSP, we found that CO2 could be replaced by bicarbonate or weakly acidic pH (pH 6.0-6.5). We also found that the spores obtained from the C. perfringens S40 overproducing GSP could germinate without CO2. Moreover, the spores could germinate in the absence of nutrients, when the spores were incubated with bicarbonate or under weakly acidic pH. GSP, which might consist of three homologous proteases, CspA, CspB, and CspC, is one of the key enzymes involved in the spore germination, and converts the pre-mature form of the spore cortex-lytic enzyme, SleC, to the mature form. Maturation of SleC in the spores obtained from the mother strain of C. perfringens S40 requires nutrients plus bicarbonate or weakly acidic pH. In contrast, mature SleC was found in the spores obtained from the cells overpoducing GSP, when the spores were treated by nutrients, bicarbonate or weakly acidic pH. Each nutrients, bicarbonate and weakly acidic pH can trigger the germination of the spores obtained from C. perfringens cells overproducing GSP.

Low Pressure CO2 Storage of Raw Milk: Microbiological Effects

The effects of holding raw milk under carbon dioxide pressures of 68 to 689 kPa at temperatures of 5, 6.1, 10, and 20 degrees C on the indigenous microbiota were investigated. These pressure-temperature combinations did not cause precipitation of proteins from the milk. Standard plate counts from treated milks demonstrated significantly lower growth rate compared with untreated controls at all temperatures, and in some cases, the treatment was microcidal. Raw milk treated with CO2 and held at 6.1 degrees C for 4 d exhibited reduced bacterial growth rates at pressures of 68, 172, 344, and 516 kPa; and at 689 kPa, demonstrated a significant loss of viability in standard plate count assays. The 689-kPa treatment also reduced gram-negative bacteria and total Lactobacillus spp. The time required for raw milk treated at 689 kPa and held at 4 degrees C to reach 4.30 log10 cfu/mL increased by 4 d compared with untreated controls. Total coliform counts in the treated milk were maintained at 1.95 log10 cfu/mL by d 9 of treatment, whereas counts in the control significantly increased to 2.61 log10 cfu/mL by d 4 and 2.89 log10 cfu/mL by d 9. At d 8, Escherichia coli counts had not significantly changed in treated milk, but significantly increased in the control milk. Thermoduric bacteria counts after 8 d were 1.32 log10 cfu/mL in treated milk and 1.98 log10 cfu/mL in control milk. These data indicated that holding raw milk at low CO2 pressure reduces bacterial growth rates without causing milk protein precipitation. Combining low CO2 pressure and refrigeration would improve the microbiological quality and safety of raw milk and may be an effective strategy for shipping raw single strength or concentrated milk over long distances.

Carbon dioxide inhibits the growth rate of Staphylococcus aureus at body temperature

BACKGROUND

Since the 1930s, carbon dioxide (CO(2)) has been combined with cold storage for the preservation of food. However, its use for the prevention of surgical wound infection was long considered to be impractical. Now CO(2) is widely used during laparoscopic procedures, and a method has been developed to create a CO(2) atmosphere in an open wound. The aim of this study was to investigate the effect of CO(2) on the growth of Staphylococcus aureus at body temperature.

METHODS

First, S. aureus inoculated on blood agar were exposed to pure CO(2) (100%), standard anaerobic gas (5% CO(2), 10% hydrogen, 85% nitrogen), or air at 37 degrees C for a period of 24 h; then a viable count of the bacteria was made. Second, S. aureus inoculated in brain-heart infusion broth and kept at 37 degrees C were exposed to CO(2) or air for 0, 2, 4, 6, and 8 h; then the optical density of the bacteria was measured.

RESULTS

After 24 h, the number of S. aureus on blood agar was about 100 times lower in CO(2) than in anaerobic gas (p = 0.001) and about 1,000 times lower than in air (p = 0.001). Also, in broth, there were fewer bacteria with CO(2) than with air (p < 0.01). After 2 h, the number of bacteria was increased with air (p < 0.001) but not with CO(2) (p = 0.13). After 8 h, the optical density had increased from zero to 1.2 with air but it had increased only to 0.01 with CO(2) (p = 0.001).

CONCLUSION

Pure CO(2) significantly decreased the growth rate of S. aureus at body temperature. The inhibitory effect of CO(2) increased exponentially with time. Its bacteriostatic effect may help to explain the low infection rates in patients who undergo laparoscopic procedures.

Variability in spore germination response by strains of proteolytic Clostridium botulinum types A, B and F

AIMS

The objective of the study was to evaluate the variability of germination response of 10 strains of proteolytic Clostridium botulinum.

METHODS AND RESULTS

An automated turbidometric method was used to follow the fall in optical density. Spores of proteolytic Cl. botulinum germinated in response to l-alanine alone, with rate and extent of germination increased by addition of l-lactate or bicarbonate ions. Other hydrophobic amino acids also triggered germination of spores of proteolytic Cl. botulinum but not AGFK and inosine, germinants for Bacillus subtilis or B. cereus.

CONCLUSIONS

Unlike spores of nonproteolytic Cl. botulinum, all proteolytic Cl. botulinum germinate in hydrophobic l-amino acids without l-lactate. However, a great variability of response to germinant is evidenced between the species.

SIGNIFICANCE AND IMPACT OF THE STUDY

The selection of a model strain to study germination of Cl. botulinum spores should consider the variability in sensitivity to germinants shown in this work. In particular, the sequenced strain ATCC 3502 may not be the most appropriate model for germination studies.

Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk

Postpasteurization addition of CO2 inhibits growth of certain microorganisms in dairy products, but few workers have investigated the effect of CO2 on the thermal inactivation of microorganisms during pasteurization. Concentrations of CO2 ranging from 44 to 58 mM added to raw whole milk significantly (P < 0.05) reduced the number of surviving standard plate count (SPC) organisms in milk heated over the range of 67 to 93 degrees C. A decrease in thermal survival rates (D-values) for Pseudomonas fluorescens R1-232 and Bacillus cereus ATCC 14579 spores in milk was positively correlated with CO2 concentrations (1 to 36 mM). D(50 degrees C)-values for P. fluorescens significantly decreased (P < 0.05) in a linear fashion from 14.4 to 7.2 min. D(89 degrees C)-values for B. cereus spores were significantly (P < 0.05) decreased from 5.56 min in control milk to 5.29 min in milk containing 33 mM CO2. The Weibull function was used as a model to describe the thermal inactivation of P. fluorescens, B. cereus spores, and SPC organisms in raw milk. Nonlinear parameters for the Weibull function were estimated, and survival data fitted to this model had higher R2 values than when fitted to the linear model, further providing support that the thermal inactivation of bacteria does not always follow first-order reaction rate kinetics. These results suggest that CO2 could be used as a processing aid to enhance microbial inactivation during pasteurization.

Use of a novel method to characterize the response of spores of non-proteolytic Clostridium botulinum types B, E and F to a wide range of germinants and conditions

AIMS

Limited information is available on the germination triggers for spores of non-proteolytic Clostridium botulinum. An automated system was used to study the effect of a large number of potential germinants, of temperature and pH, and aerobic and anaerobic conditions, on germination of spores of non-proteolytic Cl. botulinum types B, E and F.

METHODS AND RESULTS

A Bioscreen analyser was used to measure germination by decrease in optical density. Results were confirmed by phase-contrast light microscopy. Spores of strains producing type B, E and F toxin gave similar results. Optimum germination occurred in L-alanine/L-lactate, L-cysteine/L-lactate and L-serine/L-lactate (50 mmol l(-1) of each). A further 12 combinations of factors induced germination. Sodium bicarbonate, sodium thioglycollate and heat shock each enhanced germination, but were not essential. Germination was similar in aerobic and anaerobic conditions. The optimum pH range was 5.5-8.0, germination occurred at 1-40 degrees C, but not at 50 degrees C, and was optimal at 20-25 degrees C.

CONCLUSIONS

The automated system enabled a systematic study of germination requirements, and provided an insight into germination in spores of non-proteolytic Cl. botulinum.

SIGNIFICANCE AND IMPACT OF THE STUDY

The results extend understanding of germination of non-proteolytic Cl. botulinum spores, and provide a basis for improving detection of viable spores.

Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef

The effect of CO2 and diacetyl, alone or in combination, on spoilage microflora in ground beef was determined. Ground beef was treated with 20, 30, or 40% CO2 for 22 days (study I); 20, 50, or 100 microg/g diacetyl for 26 days (study II); or a combination of 20% CO2 and 100 microglg diacetyl for 40 days (study III). Antimicrobial effectiveness was determined by aerobic plate counts (log10 CFU/g) using plate count agar (total aerobic bacteria), deMan Rogosa Sharpe (MRS) Lactobacillus agar (gram-positive bacteria), MacConkey agar (gram-negative bacteria), pH, and informal organoleptic assessments (by appearance and by odor). In study I, total bacteria and pH increased by day 4 in control meat samples. For all CO2 levels, gram-negative bacteria decreased and gram-positive bacteria increased compared with untreated controls. The pH remained constant for CO2-treated meat. Control samples had an off-odor and a brown appearance, while CO2-treated samples had no off-odor but did have a brown appearance. For samples treated with diacetyl (study II), spoilage was evident by day 7 for samples treated with 0, 20. and 50 microg/g diacetyl for all parameters examined. Ground beef treated with 100 microg/g diacetyl was spoiled on day 12. Diacetyl was detected (by odor) in samples that were treated with 100 microg/g diacetyl and had a brown appearance. Meat samples treated with the combination of CO2 and diacetyl (study III) showed that the addition of diacetyl did not have an additive effect on microbial growth. Combination-treated meat maintained a red appearance and no off-odor. Diacetyl and CO2 could be used in combination to maintain a red color and inhibit spoilage microorganisms.

Formulations and processing of yogurt affect the microbial quality of carbonated yogurt

Carbonation, flavor, culture type, pH, and storage time were varied to investigate the effects of these variables and their interactions on the growth of both typical and nontypical yogurt cultures and some contaminating bacteria. Two types of yogurt cultures (YC-470 and YC-180) were used as the source of typical yogurt bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In addition, Lactobacillus acidophilus (LA-K) and Bifidobacterium longum ATCC 15707 were added as nontypical yogurt cultures to make sweetened low fat (1%) Swiss-style plain, strawberry, and lemon yogurts. Samples were incubated at 43 degrees C until pH values of 5.0 or 4.2 were reached. Strawberry yogurts at low (4.2) and high (5.0) pHs were divided into three portions, which were separately inoculated with contaminating bacteria, Bacillus licheniformis ATCC 14580, Escherichia coli ATCC 11775, and Listeria monocytogenes Scott A. After incorporation of carbon dioxide (1.10 to 1.27 volume of CO2 gas dissolved in water), the yogurt was stored at 4 degrees C for a 90-d period. Carbon dioxide did not affect the growth of typical or nontypical yogurt bacteria. Also, CO2 did not inhibit the growth of undesirable microorganisms. In general, low levels of CO2 did not affect the bacterial population in yogurt. The microflora of yogurt were influenced by culture type, pH, flavor type, and storage time or their interactions.

Effect of formulation pH and storage temperatures on the preservative efficacy of some gases used as propellants in cosmetic aerosols

The effects of changes in formulation pH and storage temperature on the preservative activities of some aerosol propellants--butane, carbon dioxide, dimethylether and their combinations were investigated. A preservative challenge test method was used to determine the survival rates of Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus niger at formulation pH levels 5.80, 7.28 and 8.10 and storage temperatures of 20 degrees, 30 degrees and 40 degrees C. A significant decrease in the pH of formulations was observed with no corresponding changes in the antimicrobial effectiveness when carbon dioxide was incorporated. Alterations in the antimicrobial profiles of these propellants due to changes in formulation pH were dependent on the propellant and the species of the micro-organism, especially when single propellants were used. Results also showed that the propellants exert antimicrobial activities against the various organisms at the three storage temperatures but there were significantly greater inhibitory activities at 40 degrees C. With a combination of 10% butane/dimethylether (1:2) and 10 bar carbon dioxide there were no differences in the degree of microbial inhibition at the various formulation pH levels and storage temperatures. In most cases, the organisms were completely inactivated within 24 h. These findings showed that the combination of butane/dimethylether with carbon dioxide could be used to protect against microbial contamination and spoliage of formulations of different pH levels as well as those meant for storage at different temperatures.

Growth and toxigenesis of C. botulinum type E in fishes packaged under modified atmospheres

Modified atmosphere packaging of fresh fish is used to market high quality products in some European countries. The potential risk of C. botulinum growth in these extended shelf-life foods is still a concern; especially since toxigenesis may precede organoleptic spoilage. This paper will present toxigenic data from rockfish, salmon and sole muscle tissues which were inoculated with a pool of non-proteolytic C. botulinum type E at seven levels (10(-2)-10(4) spores/sample), and stored under vacuum and 100% CO2, at incubation temperatures between 30 and 4 degrees C, for up to 60 days. Factorial experimental design allowed predictive formulae to be developed able to describe the lag time prior to C. botulinum toxigenesis and the probability of one spore to initiate toxigenesis based upon the storage conditions. Accurate characterization of the microbial ecology of C. botulinum in modified atmosphere-packaged fish, will support safe exploitation of these packaging systems in the market place, and identify critical control points for potential product or process abuses.

Modified atmosphere packaging of seafood

The shelf life of seafood under current icing and refrigerated storage conditions ranges from 2 to 14 d, depending on species, harvest location, and season. Elevated carbon dioxide levels in modified atmosphere packaging (MAP) has been shown to inhibit the normal spoilage flora of seafood and double or triple shelf life. The threat of botulism, due to the presence of nonproteolytic psychyrotrophic Clostridium botulinum types B, E, and F, has been reason for caution in expanding this technology. This article examines the safety of MAP seafood through analysis and comparison of raw materials, research methodologies, quality indices, treatment, and packaging options.

Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2, 7, and 13 C

The effect of 80% CO2 (balance air) on the survival and growth of microorganisms most often associated with spoilage and foodborne disease in poultry carcasses was compared to air at 2, 7, and 13 C. The CO2 atmosphere substantially retarded the growth of the total bacterial load in uninoculated ground chicken meat and parts at all temperatures when compared to air; however, temperature had a larger overall effect than atmosphere. Ground chicken meat and synthetic broth were inoculated (greater than 10(4) cells/ml or g) with Pseudomonas fragi, Salmonella typhimurium, Staphylococcus aureus, or Clostridium sporogenes and the influence of 80% CO2 and incubation temperature studied. With the exception of Cl. sporogenes, 80% CO2 was inhibitory when compared to air at any given temperature. In most cases, CO2 was more inhibitory at 2 C than at 7 or 13 C. The Cl. sporogenes inoculum failed to grow above initial inoculum levels in any combination of temperature and atmosphere, but samples packed in 80% CO2 had higher numbers of colony forming units than air-packaged samples. This study does not indicate that modified atmosphere packaging of refrigerated poultry in elevated CO2 atmospheres increases the microbial hazards when compared to air at the same temperature.

Microbial Growth Modification by Compressed Gases and Hydrostatic Pressure

Studies of the growth-modifying actions for Escherichia coli, Saccharomyces cerevisiae , and Tetrahymena thermophila of helium, nitrogen, argon, krypton, xenon, and nitrous oxide led to the conclusion that there are two definable classes of gases. Class 1 gases, including He, N 2 , and Ar, are not growth inhibitors; in fact, they can reverse the growth inhibitory action of hydrostatic pressures. Class 2 gases, including Kr, Xe, and N 2 O, are potent growth inhibitors at low pressures. For example, at 24°C, 50% growth-inhibitory pressures of N 2 O were found to be ca. 1.7 MPa for E. coli , 1.0 MPa for S. cerevisiae , and 0.5 MPa for T. thermophila . Class 1 gases could act as potentiators for growth inhibition by N 2 O, O 2 , Kr, or Xe. Hydrostatic pressure alone is known to reverse N 2 O inhibition of growth, but we found that it did not greatly alter oxygen toxicity. Therefore, potentiation by class 1 gases appeared to be a gas effect rather than a pressure effect. The temperature profile for growth inhibition of S. cerevisiae by N 2 O revealed an optimal temperature for cell resistance of ca. 24°C, with lower resistance at higher and lower temperatures. Overall, it appeared that microbial growth modification by hyperbaric gases could not be related to their narcotic actions but reflected definably different physiological actions.