Effect of hydrostatic pressure on the inactivation of Salmonella and Campylobacter species at low temperature

Abstract

Salmonella typhimurium cells were treated with high hydrostatic pressure (<200 MPa) at 0, 5 and 10°C in 0.9% NaCl solution. Inactivation efficiency by high hydrostatic pressure treatment increased with decrease in the treatment temperature. Two Campylobacter species were also treated with high hydrostatic pressure at 0°C in 0.9% NaCl solution and poultry thighs. Both Campylobacter species were effectively inactivated in 0.9% NaCl solution compared to poultry thighs. The appearance of poultry thighs slightly discolored by the high hydrostatic pressure treatment at 200 MPa, 0°C for 60 min.