Inactivation of Pathogens on Pork by Steam-Ultrasound Treatment

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1.1 log CFU/cm2 after treatment for 1 s and by 3.3 log CFU/cm2 after treatment for 4 s. The mean reduction of 1.7 to 3.3 log CFU/cm2 on the skin surface was significantly higher than the reduction of 1.1 to 2.5 log CFU/cm2 on the meat surface. The inactivation of Salmonella Typhimurium, Salmonella Derby, Salmonella Infantis, Yersinia enterocolitica, and a nonpathogenic Escherichia coli was studied on inoculated samples that were treated for 0.5 to 2.0 s. With one exception, no significant differences in reduction were observed among the bacterial types. After treatment for 0.5 s, the 0.9-to 1.5-log reductions of E. coli were significantly higher than the 0.4- to 1.1-log reductions for Salmonella and Y. enterocolitica. Overall, reductions increased by increasing treatment time; reductions were 0.4 to 1.5 log CFU/cm2 after treatment for 0.5 s and 2.0 to 3.6 log CFU/cm2 after treatment for 2 s. Reductions on the skin (1 to 3.6 log CFU/cm2) were significantly higher than reductions on the meat surface (1 to 2.5 log CFU/cm2). The reduced effect on the meat surface may be explained by greater protection of bacteria in deep structures at the muscle surface. No significant difference in reduction was observed between samples inoculated with 104 CFU/cm2 and those inoculated with 107 CFU/cm2, and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria.

Document Type: Research Article

DOI: http://dx.doi.org/10.4315/0362-028X.JFP-10-338

Affiliations: 1: Department of Veterinary Disease Biology, Faculty of Life Sciences, University of Copenhagen, Stigebøjlen 4, Dk-1870 Frederiksberg C, Denmark; Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, Dk-2860 Søborg, Denmark 2: Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, Dk-2860 Søborg, Denmark 3: Force Technology, Park Allé 345, Dk-2605 Brøndby, Denmark

Publication date: May 1, 2011

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more