Enhancing the quality of ground beef patties with HPP

High pressure processing (HPP) has previously been shown to be effective at reducing Escherichia coli O157:H7 in meat products. However, few studies have determined whether HPP may be effective at reducing non-O157:H7 Shiga toxin-producing E. coli (STEC) in ground beef.
Researchers at Nanjing Normal University in China investigated the efficacy of short and repeated HPP treatments to reduce non-O157:H7 STEC inoculated into ground beef. The results suggest that high pressure processing could be an effective, post-processing intervention to reduce the risk of non-O157:H7 STEC contamination in ground beef. An article about the research is published in Meat Science.
Click here for an abstract of the article.

This item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us: info@nvc.nl, +31-(0)182-512411.