New nonthermal posthavest technology to improve food safety: hydrodynamic pressure processing

Anisha Williams-Campbell; Morse B. Solomon

doi:10.1117/12.418726

13 March 2001 New nonthermal posthavest technology to improve food safety: hydrodynamic pressure processing

Anisha Williams-Campbell, Morse B. Solomon

Proceedings Volume 4206, Photonic Detection and Intervention Technologies for Safe Food; (2001) https://doi.org/10.1117/12.418726
Event: Environmental and Industrial Sensing, 2000, Boston, MA, United States

Abstract

Hydrodynamic pressure processing (HDP) was investigated as an alternative non-thermal preservation technique to reduce microorganisms found inlon meat products. Pork /beef stew pieces and ground beef (GB) were examined. All meat samples were stored at room temperature ( 23 °C) for 22 h representing temperature abuse (TA) conditions. Following storage, samples were divided in lots for controls and HDP-treatment. Meat samples were vacuum packaged for HDP treatment (binary explosive placed 6 or 12" from meat surface; 54-L steel shock wave container). Pork/beef stew pieces were treated with 1 00 g @ 12". GB was treated with 25, 50, 75, or 100 g @ 12" and 75 @ 6". Samples were assayed for total aerobic platecounts (APC; log,0 CFU/g) after treatment. Microorganisms were reduced (2 log; P

Citation Download Citation

Anisha Williams-Campbell and Morse B. Solomon "New nonthermal posthavest technology to improve food safety: hydrodynamic pressure processing", Proc. SPIE 4206, Photonic Detection and Intervention Technologies for Safe Food, (13 March 2001); https://doi.org/10.1117/12.418726

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