Application of high hydrostatic pressures for non-thermal reduction of Salmonella and Escherichia coli and their effect on microscopic structure of poultry meat
High hydrostatic pressures (HHP) gain recently increasing interest as potential non-thermal alternative of food preservation. The purpose of the experiment was the evaluation of HHP efficiency against Salmonella enteritidis and Escherichia coli, contaminating the raw poultry meat. The studies were performed on poultry meat samples inoculated superficially with 107 CFU x g-1 of the test bacteria. Subsequently the samples were pressurized for 15 minutes (200, 300 or 400 MPa). Pressurization reflected in significant bacterial reduction. Histological analysis of treated meat samples revealed structural alterations of intramuscular connective tissue and loss of muscular stratification, proportional to the amount of pressure applied. Concluding, HHP seem to reduce efficiently the level of microbiological meat contamination and, probably, also increase the dietary availability of sarcoplasmic proteins.