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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| Veröffentlicht in: | Journal of food protection 1998-05, Vol.61 (5), p.637-639 |
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| container_title | Journal of food protection |
| container_volume | 61 |
| creator | Gamble, H.R. (USDA, ARS, Beltsville, MD.) Solomon, M.B Long, J.B |
| description | 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 |
| doi_str_mv | 10.4315/0362-028X-61.5.637 |
| format | Article |
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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</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-61.5.637</identifier><identifier>PMID: 9709242</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Animals ; Biological and medical sciences ; CARNE DE CERDO ; Female ; Food Handling ; Food industries ; FOOD SAFETY ; Fundamental and applied biological sciences. Psychology ; INACTIVATION ; INNOCUITE DES PRODUITS ALIMENTAIRES ; INOCUIDAD ALIMENTARIA ; Male ; Meat and meat product industries ; Meat Products - parasitology ; Mice ; PORK ; PRESION ; PRESSION ; PRESSURE ; PRESSURE TREATMENT ; Swine ; TRICHINELLA SPIRALIS ; Trichinella spiralis - physiology ; VIANDE PORCINE</subject><ispartof>Journal of food protection, 1998-05, Vol.61 (5), p.637-639</ispartof><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-341d874e503d1193c851691d65c1f9326854d64e03927e9a77313a17d46b54593</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2243155$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9709242$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gamble, H.R. 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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</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>CARNE DE CERDO</subject><subject>Female</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>FOOD SAFETY</subject><subject>Fundamental and applied biological sciences. 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(USDA, ARS, Beltsville, MD.)</creatorcontrib><creatorcontrib>Solomon, M.B</creatorcontrib><creatorcontrib>Long, J.B</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gamble, H.R. (USDA, ARS, Beltsville, MD.)</au><au>Solomon, M.B</au><au>Long, J.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of hydrodynamic pressure on the viability of Trichinella spiralis in pork</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1998-05-01</date><risdate>1998</risdate><volume>61</volume><issue>5</issue><spage>637</spage><epage>639</epage><pages>637-639</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>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. 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| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1998-05, Vol.61 (5), p.637-639 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_73860674 |
| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Animals Biological and medical sciences CARNE DE CERDO Female Food Handling Food industries FOOD SAFETY Fundamental and applied biological sciences. Psychology INACTIVATION INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA Male Meat and meat product industries Meat Products - parasitology Mice PORK PRESION PRESSION PRESSURE PRESSURE TREATMENT Swine TRICHINELLA SPIRALIS Trichinella spiralis - physiology VIANDE PORCINE |
| title | Effects of hydrodynamic pressure on the viability of Trichinella spiralis in pork |
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