000099094 001__ 99094
000099094 005__ 20210902121628.0
000099094 0247_ $$2doi$$a10.1016/j.ifset.2020.102315
000099094 0248_ $$2sideral$$a117178
000099094 037__ $$aART-2020-117178
000099094 041__ $$aeng
000099094 100__ $$0(orcid)0000-0003-1417-272X$$aGracia, María Jesús$$uUniversidad de Zaragoza
000099094 245__ $$aHigh-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii
000099094 260__ $$c2020
000099094 5060_ $$aAccess copy available to the general public$$fUnrestricted
000099094 5203_ $$aRaw 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.
000099094 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-17R$$9info:eu-repo/grantAgreement/ES/INIA/RTA2014-00024-C04-02
000099094 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000099094 590__ $$a5.916$$b2020
000099094 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b15 / 144 = 0.104$$c2020$$dQ1$$eT1
000099094 592__ $$a1.366$$b2020
000099094 593__ $$aChemistry (miscellaneous)$$c2020$$dQ1
000099094 593__ $$aIndustrial and Manufacturing Engineering$$c2020$$dQ1
000099094 593__ $$aFood Science$$c2020$$dQ1
000099094 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000099094 700__ $$0(orcid)0000-0002-6460-1388$$aLázaro, Regina$$uUniversidad de Zaragoza
000099094 700__ $$0(orcid)0000-0003-2247-0954$$aPérez-Arquillué, Consuelo$$uUniversidad de Zaragoza
000099094 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000099094 700__ $$aRamos, Sergio
000099094 700__ $$aGarcia, J. Luis
000099094 700__ $$0(orcid)0000-0002-1668-4940$$aBayarri, Susana$$uUniversidad de Zaragoza
000099094 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000099094 7102_ $$11009$$2773$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Sanidad Animal
000099094 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000099094 773__ $$g61 (2020), 102315 1-6$$pInnov. food sci. emerg. technol.$$tInnovative Food Science and Emerging Technologies$$x1466-8564
000099094 8564_ $$s1500331$$uhttps://zaguan.unizar.es/record/99094/files/texto_completo.pdf$$yPostprint
000099094 8564_ $$s1377211$$uhttps://zaguan.unizar.es/record/99094/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
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000099094 951__ $$a2021-09-02-08:51:08
000099094 980__ $$aARTICLE