Application of high pressure processing to kill Escherichia coli O157 in ready-to-eat meats.

@article{Gill2008ApplicationOH,
  title={Application of high pressure processing to kill Escherichia coli O157 in ready-to-eat meats.},
  author={Alexander O Gill and Hosahalli S. Ramaswamy},
  journal={Journal of food protection},
  year={2008},
  volume={71 11},
  pages={2182-9}
}
Uncooked ready-to-eat (RTE) meats have previously been identified as vehicles for the transmission of the foodborne pathogen Escherichia coli O157. In this study, the potential for high pressure processing (HPP) to kill E. coli O157 in two RTE meats (Hungarian salami and All Beef salami) was investigated. The RTE meats were inoculated with a five-strain cocktail of E. coli O157, vacuum packed, and then pressure treated at 600 MPa with a hold time of 3 min. Samples were stored at 15 degrees C… CONTINUE READING