NR ATJC
AU Berardi,V.A.; Cardone,F.; Valanzano,A.; Lu,M.; Liu,Q.G.; De Pascalis,A.; Meyer,R.; Pocchiari,M.; Brown,P.W.
TI High pressure/temperature decontamination of meat products spiked with transmissible spongiform encephalopathy agents
QU International Conference - Prion 2005: Between fundamentals and society's needs - 19.10.-21.10.2005, Congress Center Düsseldorf - Poster Session: Decontamination DEC-09
PT Konferenz-Poster
AB
Ultra high pressure/temperature (HPT) treatment of foods is an effective decontamination method that can reduce the microbial load while keeping unaltered the nutritional and organoleptic properties of the product. We have previously shown that the application of several short pulses of high pressure/temperature to hot dog paste "spiked" with 263K scrapie-infected brain can reduce the level of infectivity by 103 to 106 mean lethal doses (LD50) per gram of tissue. Thus, HPT treatment can be considered an interesting precautionary measure to increase the safety of processed meats with respect to the bovine spongiform encephalopathy (and cognate) transmissible spongiform encephalopathy (TSE) agents.
In order to optimize commercial HPT application, we studied conducted tests using several different TSE agents and product substrates, and under various combinations of temperature, pressure, and exposure time. The results showed that pressure, temperature, and, to a lesser extent, the infectious strain and the time of treatment affect the efficiency of decontamination. Other variables, such as the infectious load and the meat substrate, had little effect. We also found that independent runs under identical conditions produce similar results, showing that TSE agent removal by HPT is highly reproducible.
Our data indicate that the high pressure/temperature treatment is a ready-to-use and feasible strategy to reduce the risk of TSE transmission via contaminated meat products.
AD Vito Angelo Berardi, Franco Cardone, Angelina Valanzano, Mei Lu, Quangguo Liu, Angela De Pascalis, Maurizio Pocchiari (pocchia@iss.it), Istituto Superiore di Sanità, Italy; Richard Meyer, Washington Farms, USA; Paul Brown, National Institutes of Health, USA
SP englisch
PO Deutschland