Effect of hydrodynamic pressure processing on the survival of Escherichia coli O157:H7 in ground beef

Inactivation and injury of pathogens on intact beef treated with hydrodynamic pressure

“…Researchers have shown up to 3 log CFU.g −1 reductions of spoilage bacteria in ground beef in populations of spoilage bacteria in ground beef (Williams-Campbell & Solomon, 2002). Our results are in agreement with other studies where HDP treatment resulted in a 1.5 log CFU.g −1 reduction in normal microbiota of beef (Holzer, Berry, Williams-Campbell, Spanier, & Solomon, 2004), and b1 log CFU.g −1 reduction of E. coli O157:H7 on intact beef muscles (Patel et al, 2005) or ground beef (Podolak, Solomon, Patel, & Liu, 2006). In our study, relatively lower inactivation of L. monocytogenes was observed.…”

European consumers' acceptance of beef processing technologies: A focus group study

“…The use of 'shock waves' or 'hydrodynamic/hydrodyne pressure processing' (HDP) to tenderise meat has been in practice since the late 1990s Berry et al, 1997;Moeller et al, 1999). Podolak, Solomon, Patel, and Liu (1997) referred to this technology as an emerging, non-thermal process that has been extensively studied at the Food Technology and Safety Laboratory (Beltsville, MD) for improving meat tenderness (Solomon, 1998). HDP uses a small amount of a high-energy explosive to generate a supersonic-hydrodynamic shock wave ) that moves through objects submerged in a water-filled treatment unit.…”

“…Because meat is a close acoustical match to water, these shock waves pass through the meat causing microscopic tearing in the myofibril structure of the muscle with instantaneous effects on the tenderness. The mechanical force of the shock waves that produce tenderization may also cause mechanical stress on bacteria and have a bactericidal effect (Podolak et al, 1997).…”

Infected Urinary Stones, Endotoxins and Urosepsis

“…Similarly, whereas Ohshima et al (1991) observed no effect of shock waves on the viability of E. coli strains DSM 1077 and JM 109/pKPDH2, Loske et al (1999) reported inactivation of E. coli strain ATCC 10536. Patel et al (2005) reported no effect of shock waves on a five-stain cocktail of E. coli O157:H7, whereas Podolak et al (2005) reported shock wave inactivation of a slightly different cocktail of the same E. coli. Various shock wave generators were used by these authors, which may explain their different results.…”