7-3 |
Resolution of tailing effects during Listeria monocytogenes inactivation in RTE meat and poultry products using high-pressure processing |
E. V. RAGHUBEER and E. Y. Ting. Avure Technologies Inc., Flow International Corp., 23500 64th Ave. S., Kent, WA 98032 A number of factors may be responsible, either solely or in combination with each other, for the tailing effects reported in high hydrostatic pressure inactivation studies of Listeria monocytogenes. Two of these, temperature and strain resistance, appear to be the primary cause of the tailing. In high pressure processing (HPP) studies, a significant amount of research has been performed without consideration of process temperature, adiabatic compression heating, and heat transfer during processing. This can lead to errors in inactivation rate measurements as well as the observation of the tailing effect. This study attempts to identify and separate true tailing effects from that artificially created by equipment and operational issues.
Session 7, Science-based applications of high pressure processing in the food industry
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