Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life.

摘要

The feasibility of using high pressure processing (HPP) to prevent or delay growth of spoilage microorganisms during cold storage of meat products, as well as to reduce food safety risks associated with Listeria monocytogenes and Salmonella was investigated. Meat products prepared by marination, dry curing or cooking (raw sliced marinated beef loin, sliced dry cured ham, sliced cooked ham) were subjected to HPP for 6 min at 600 MPa and 31degC. They were evaluated for pathogenic and spoilage microorganisms immediately following treatment, and at intervals during 120 days of cold storage. Growth of Enterobacteriaceae and yeasts was prevented by HPP, reducing the potential for off flavour formation in the meat products. In addition to this, the growth of lactic acid bacteria was successfully delayed by application of the treatment, resulting in slower spoilage. Food safety risks associated with L. monocytogenes and Salmonella were also reduced in sliced marinated beef loin.