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United States Department of Agriculture

Agricultural Research Service

Title: Effects of Hydrodynamic Pressure on the Viability of Trichinella Spirals in Pork

Authors
item Gamble, Howard
item Solomon, Morse
item Long, J - HYDRODYNE, PUERTO RICO

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 8, 1997
Publication Date: N/A

Interpretive Summary: Trichinellosis, caused by the nematode parasite Trichinella spiralis, is a cause of public health concern due to its presence in pork. The potential threat of infection has resulted in requirements for processing of all ready-to-eat pork products and USDA guidelines to consumers for cooking fresh pork products. The Code of Federal Regulations mandates processed product requirements for cooking, freezing and curing and also allows alternative processes which are shown to inactivate trichinae in pork. Alternatives to processing requirements have been sought such as carcass irradiation, but have not earned acceptance in the industry or by the consumer. Tenderization processes by hydrodynamic pressure could have an effect on foodborne pathogens. In this study, pork infected with Trichinella spiralis and treated by the Hydrodyne process, was shown to have reduced numbers of parasites as compared with untreated controls. However, treatment with the hydrodynamic force did not eliminate the infectivity of this parasite entirely. Higher doses of pressure may be effective without destroying the quality of the product.

Technical Abstract: The potential threat of Trichinella spiralis infection in pork has resulted in requirements for processing of all ready-to-eat pork products and USDA guidelines to consumers for cooking fresh pork products. The Code of Federal Regulations mandates processed product requirements for cooking, freezing and curing and also allows alternative processes which are shown to inactivate trichinae in pork. Treatment by hydrodynamic pressure is an attractive alternative for meat tenderization and could also have an effect on foodborne pathogens. Pork, infected with Trichinella spiralis, and treated by the Hydrodyne process, was shown to have statistically fewer muscle larvae as compared with untreated controls. However, treatment with the hydrodynamic force described in this paper did not eliminate the infectivity of this parasite.

Last Modified: 10/24/2014
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