EFFECTS OF HYDRODYNAMIC PRESSURE ON THE VIABILITY OF TRICHINELLA-SPIRALIS IN PORK

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