Effect of pressure level and holding time on the survival of Escherichia coli O157 Shiga toxin-producing and indigenous microbiota on cured beef carpaccio.

BARRIO YANINA; PALLADINO P. MARTÍN; CAP MARIANA; VAUDAGNA SERGIO R.; MORENO KARINA; SANCHO ANA MARÍA.

Florianopolis

Workshop; 2013 International Nonthermal Food Processing Workshop; 2013

EMBRAPA

High Pressure Processing (HPP) has been successfully applied for the processing of cured meat products -cooked or dried- and cooked ready-to-eat (RTE) meats .  Also, this technology could be an alternative for RTE cured fresh meat (i.e. carpaccio) pasteurization. However, HPP of fresh pigmented meats causes an important discoloration at pressure levels above 300 MPa, which are required for vegetative cells inactivation . Previous studies have reported that HPP at refrigeration temperatures to frozen samples can improve the appearance of pressurized beef carpaccio. However, these treatments may result less effective to inactivate indigenous microorganisms Furthermore, previous studies showed a significant pressure resistance of native Escherichia coli O157 Shiga toxin-producing (STEC O157) strains . The aim of this study was to evaluate the effect of pressure level and holding time on the survival of native STEC O157 strains and indigenous microorganisms on cured beef carpaccio.