High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Gracia, María Jesús (Universidad de Zaragoza) ; Lázaro, Regina (Universidad de Zaragoza) ; Pérez-Arquillué, Consuelo (Universidad de Zaragoza) ; Pagán, Rafael (Universidad de Zaragoza) ; Ramos, Sergio ; Garcia, J. Luis ; Bayarri, Susana (Universidad de Zaragoza)

Resumen: Raw and dry-cured meats have been identified as a potential source of Toxoplasma gondii infection for humans. The present study evaluated the efficacy of an alternative non-thermal food-processing treatment, high hydrostatic pressure, on the viability of T. gondii bradyzoites in raw and dry-cured ham. Meat of pigs experimentally exposed to 4000 oocysts of T. gondii VEG strain was vacuum-packaged and subjected to high pressure processing (HPP). Tap water (6 °C ± 1 °C) was used as the pressure-transmitting fluid, and its temperature during HPP increased 2.7 °C per 100 MPa. The effect was evaluated by bioassay in mice followed by qPCR. In raw ham, 100–400 MPa/1 min did not inactivate T. gondii, whereas 600 MPa/20 min was effective. In dry-cured ham, 600 MPa for 3 or 10 min were not effective and a 20-min treatment was required to render the bradyzoites non-infectious for mice. Our results point toward the potential use of HPP as a tool for risk control of T. gondii and as a food safety guarantee. Industrial relevance text: Under real production conditions, the usual HPP treatments applied by the food industry to control L. monocytogenes and other pathogenic bacteria are 600 MPa of pressure and holding times of 3–10 min. Our study demonstrated, however, that longer treatment times are required to inactivate the parasite and, thus, to guarantee the safety of raw and dry-cured meats in order to reduce the public health risk of toxoplasmosis. Further research is needed to evaluate other HPP conditions, including pulsed cycles, for the inactivation of T. gondii in foods of animal origin.

Idioma: Inglés

DOI: 10.1016/j.ifset.2020.102315

Año: 2020

Publicado en: Innovative Food Science and Emerging Technologies 61 (2020), 102315 1-6
ISSN: 1466-8564

Factor impacto JCR: 5.916 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 15 / 144 = 0.104 (2020) - Q1 - T1

Factor impacto SCIMAGO: 1.366 - Chemistry (miscellaneous) (Q1) - Industrial and Manufacturing Engineering (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A06-17R
Financiación: info:eu-repo/grantAgreement/ES/INIA/RTA2014-00024-C04-02

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Sanidad Animal (Dpto. Patología Animal)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)