99094 20210902121628.0 doi 10.1016/j.ifset.2020.102315 sideral 117178 ART-2020-117178 eng Gracia, María Jesús Universidad de Zaragoza (orcid)0000-0003-1417-272X 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 2020 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA/A06-17R info:eu-repo/grantAgreement/ES/INIA/RTA2014-00024-C04-02 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 5.916 2020 FOOD SCIENCE & TECHNOLOGY 15 / 144 = 0.104 2020 Q1 T1 1.366 2020 Chemistry (miscellaneous) 2020 Q1 Industrial and Manufacturing Engineering 2020 Q1 Food Science 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Lázaro, Regina Universidad de Zaragoza (orcid)0000-0002-6460-1388 Pérez-Arquillué, Consuelo Universidad de Zaragoza (orcid)0000-0003-2247-0954 Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 Ramos, Sergio Garcia, J. Luis Bayarri, Susana Universidad de Zaragoza (orcid)0000-0002-1668-4940 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 1009 773 Universidad de Zaragoza Dpto. Patología Animal Área Sanidad Animal 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 61 (2020), 102315 1-6 Innov. food sci. emerg. technol. Innovative Food Science and Emerging Technologies 1466-8564 1500331 http://zaguan.unizar.es/record/99094/files/texto_completo.pdf Postprint 1377211 http://zaguan.unizar.es/record/99094/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:99094 articulos driver 2021-09-02-08:51:08 ARTICLE