NR AORB
AU Cardone,F.; Pocchiari,M.; Meyer,R.; Brown,P.
TI High pressure/temperature decontamination of meat products spiked with transmissible spongiform encephalopathy agents
QU International Conference - Prion diseases: from basic research to intervention concepts - TSE-Forum, 08.10.-10.10.2003, Gasteig, München - Poster session - IV-30
PT Konferenz-Poster
AB
Bovine spongiform encephalopathy (BSE) contamination of the human food chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. The widespread occurrence of BSE, coupled with uncertainties about the rigorous implementation of precautionary measures, underline the need for a processing step that would ensure the absence of infectivity in processed meat products.
We have previously shown that the application of several short pulses of high pressure (690-1200 MPa) to hot dog paste 'spiked' with 263K scrapie-infected brain can reduce the level of infectivity by 1,000 to 1,000,000 mean lethal doses (LD50) per gram of tissue. By using the same scrapie strain, we have recently explored a larger range of pressure/temperature/pulse combinations, and a variety of processed meat products (e.g., hamburger, pureed baby food, paté, meat broth, and pet food) as substrates. We have also studied high pressure inactivation of other strains of transmissible spongiform encephalopathies, including BSE and chronic wasting disease (CWD). Data from these tests will be presented.
AD F. Cardone, M. Pocchiari, Istituto Superiore di Sanità, Italy; R. Meyer, Washington Farms, USA; P. Brown, National Institutes of Health, USA
SP englisch
PO Deutschland