Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: February 22, 2008
Publication Date: June 28, 2008
Citation: Patel, J.R., Solomon, M.B. 2008. Inactivation and injury of pathogenic bacteria by hydrodynamic pressure treatment [abstract]. Institute of Food Technologists Book of Abstracts. Paper No. 052-17.
Hydrodynamic pressure processing (HDP) is an innovative non-thermal technology developed for improving meat tenderness. The shock waves generated in the HDP process cause significant disruption of myofibrillar proteins in muscle tissue resulting in improved tenderness of various beef cuts. The same shock waves generated during the HDP process causing tenderization of muscle foods may also exert a bactericidal effect. The bactericidal effect of hydrodynamic pressure processing (HDP) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes was evaluated. Irradiated beef cubes were dipped in individual bacterial suspensions, air dried, vacuum packed and treated with HDP using 100 g binary explosive placed 12 inches from meat surface in a 54-L stainless steel shockwave container. HDP-treated beef samples were plated on non-selective (TSAYE) and selective media to determine the extent of bacterial cell injury. The bacterial reduction was marginal following HDP treatment. The treatment reduced ca.0.5 log10 cfu/g populations of these pathogens. Only S. Typhimurium bacterial cells were injured by HDP (0.3 log10 cfu/g). Transmission electron microscopy was used to examine the influence of HDP on bacteria. No clear indications were obtained for sub-lethal damage of microorganisms surviving the HDP treatment. While HDP treatment tenderizes meat muscle, its efficacy in reducing bacteria may not be practically significant. The treatment could be used with other antimicrobials as a hurdle to achieve further reduction of these pathogens in beef.