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
Hauptverfasser:	Gamble, H.R. (USDA, ARS, Beltsville, MD.), Solomon, M.B, Long, J.B
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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