Effects of hydrodynamic pressure on the viability of Trichinella spiralis in pork

Treatment by hydrodynamic pressure is an attractive alternative for meat tenderization and might also have an effect on foodborne pathogens. Numbers of Trichinella spiralis recovered from infected pork were significantly reduced by treatment with the Hydrodyne process, as compared with untreated, in...

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Bibliographic Details
Published in:	Journal of food protection Vol. 61; no. 5; p. 637
Main Authors:	Gamble, H R, Solomon, M B, Long, J B
Format:	Journal Article
Language:	English
Published:	United States 01-05-1998
Subjects:	Animals Female Food Handling Male Meat Products - parasitology Mice Pressure Swine Trichinella spiralis - physiology
Online Access:	Get more information
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Summary:	Treatment by hydrodynamic pressure is an attractive alternative for meat tenderization and might also have an effect on foodborne pathogens. Numbers of Trichinella spiralis recovered from infected pork were significantly reduced by treatment with the Hydrodyne process, as compared with untreated, infected pork. However, treatment with the hydrodynamic force described in this paper (55 to 60 MPa) did not eliminate the infectivity of this parasite when the larvae from Hydrodyne-treated meat were inoculated into mice.
ISSN:	0362-028X
DOI:	10.4315/0362-028X-61.5.637