New non-thermal postharvest technology to improve food safety: hydrodynamic pressure processing

Hydrodynamic pressure processing (HDP) was investigated as an alternative non-thermal preservation technique to reduce microorganisms found in/on meat products. Pork /beef stew pieces and ground beef(GB) were examined. All meat samples were stored at room temperature (23 degreesC) 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 100 g @ 12 ". GB was treated with 25, 50, 75, or 100 g @ 12 " and 75 @ 6 ". Samples were assayed for total aerobic plate counts (APC; log,, CFU/g) after treatment. Microorganisms were reduced (2 log; P <0.05) in pork / beef stew pieces using 100 g @ 12 ". A reduction (2-3 log; P <0.05) was found in GB using 50, 75, or 100 g @ 12 ". There was no decrease in bacteria after using 25 g @ 12 ". An inconsistent and diminished effect on bacteria was found using 75 g @ 6 ". It can be concluded from these studies that HDP has the capability of reducing microorganisms found on the surface (whole stew pieces) and throughout (ground beef) meat products.