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<title>New nonthermal posthavest technology to improve food safety: hydrodynamic pressure processing</title>

2001; SPIE; Volume: 4206; Linguagem: Inglês

10.1117/12.418726

1996-756X

Anisha M. Williams-Campbell, Morse B. Solomon,

Identification and Quantification in Food

Hydrodynamic pressure processing (HDP) was investigated as an alternative non-thermal preservation technique to reduce microorganisms found inlon meat products. Pork /beef stew pieces and ground beef (GB) were examined. All meat samples were stored at room temperature ( 23 °C) for 22 h representing temperature abuse (TA) conditions. Following storage, samples were divided in lots for controls and HDP-treatment. Meat samples were vacuum packaged for HDP treatment (binary explosive placed 6 or 12 from meat surface; 54-L steel shock wave container). Pork/beef stew pieces were treated with 1 00 g @ 12. GB was treated with 25, 50, 75, or 100 g @ 12 and 75 @ 6. Samples were assayed for total aerobic platecounts (APC; log,0 CFU/g) after treatment. Microorganisms were reduced (2 log; P<O.05) in pork I beef stew pieces using 100 g @ 12'. A reduction (2-3 log; P<O.05) was found in GB using 50, 75, or 100 g @ 12. There was no decrease in bacteria after using 25 g @ 12. An inconsistent and diminished effect on bacteria was found using 75 g @ 6. It can be concluded from these studies that HDP has the capability ofreducing microorganisms found on the surface (whole stew pieces) and throughout (ground beef) meat products.