Effects of hydrodynamic pressure on the viability of Trichinella spiralis in pork

Abstract

Treatment by hydrodynamic pressure is an attractive alternative for meat tenderization and might also have an effect on foodborne pathogens. Numbers of Trichinella spiralis recovered from infected pork were significantly reduced by treatment with the Hydrodyne process, as compared with untreated, infected pork. However, treatment with the hydrodynamic force described in this paper (55 to 60 MPa) did not eliminate the infectivity of this parasite when the larvae from Hydrodyne-treated meat were inoculated into mice.