Verbeteren kwaliteit rundergehaktburgers met 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.
Klik hier voor een samenvatting van het artikel.

Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update. Heeft u vragen, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411.