The enhancement of standard dense phase carbon dioxide (DPCD) pasteurization by additional mechanical effects was assessed in this work. These effects were induced during pasteurization by the sudden depressurization in a narrow minitube. The high flow velocities, moderate pressures (40-80 bar) and low temperatures (25-45 degrees C) lead to intense degasification and shear stress. The inactivation of the test microorganismEscherichia coliDH5 alpha (E. coliDH5 alpha) was determined before and after depressurization in the minitube, representing entirely chemical DPCD via dissolved CO(2)and total inactivation comprising the effects of dissolved CO(2)and mechanical effects, respectively. Compared to conventional DPCD pasteurization, which is mostly attributed to chemical effects, the additional mechanical effects increased the inactivation efficiency considerably.