Impact of high pressure processing on foodborne pathogen survivals in fresh ground meats with model development and applications

Authors: Sheen, Shiowshuh - Allen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/11/2019
Publication Date: 6/3/2019
Citation: ,Sheen, S. 2019. Impact of high pressure processing on foodborne pathogen survivals in fresh ground meats with model development and applications. Meeting Abstract. Volume 1, Page 1, IFT Annual Meeting, New Orleans, LA, June 2-5, 2019.

Interpretive Summary:

Technical Abstract: High pressure processing (HPP) intervention technology has been proven an effective means to enhance microbial food safety and to maintain better food quality (e.g. color, nutrients, etc.) compared to thermal ones. The HPP may cause food texture damage in meat product at 600 MPa pressure level, which currently used in the meat industry. However, HPP with combination of natural, GRAS food ingredients provide promising results to mitigate this concern. The integration of natural essential oil extracts (e.g. citral, cinnamaldehyde, allyl isothiocyanate (AITC), carvacrol, etc.) with HPP at reduced pressure levels (e.g. 300-350 MPa) showed synergistic effects on the inactivation of pathogenic Escherichia coli (e.g. Shiga toxin-producing E. coli, uropathogenic E. coli), Salmonella spp. and Listeria monocytogenes suspended in raw ground chicken meat. At 350 MPa, 0.10% (w/w) AITC, 10 min processing time and 4ºC operation temperature, the inactivation level may achieve a >5-log reduction for E. coli O157:H7, Salmonella spp. and L. monocytogenes. At 350 MPa, 0.15% AITC, 15 min and 4ºC, those pathogens’ survival levels (initial at about 8 log CFU/g) were found below detection limit (i.e. 1.0 log CFU/g) after HPP. In another post-process storage test (i.e. 10 days at 4 and 10°C) following the 350MPa/0.1% AITC/10min/4ºC, no recovery of survivals was observed and the sublethal injured cells may continue to die (below detection limit) due to the added essential oil extract. The inactivation impact by those three parameters, i.e. pressure (MPa), process time (t) and added essential oil (%, w/w) may be evaluated or predicted using the experimental design (e.g. response surface or factorial) and model development means. Regression models (linear and/or non-linear) have been developed to properly predict the inactivation for pathogenic E. coli in fresh ground chicken meat. With the same technology, models for Salmonella and L. monocytogenes can be further constructed. Those models may assist the risk assessment to enhance microbial food safety.