Enhancing the quality of ground beef patties with HPP

18 December 2014

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.

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