Inactivation of transmissible spongiform encephalopathy agents in food products by ultra high pressure-temperature treatment

被引：18

作者：

Cardone, F ^{[1
]}

Brown, P ^{[1
]}

Meyer, R ^{[1
]}

Pocchiari, M ^{[1
]}

机构：

[1] Ist Super Sanita, Dept Cell Biol & Neurosci, Degenerat & Inflammatory Neurol Dis Unit, I-00161 Rome, Italy

来源：

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS | 2006年 / 1764卷 / 03期

关键词：

transmissible spongiform encephalopathy; prion disease; prion protein; inactivation method; food safety; high pressure-temperature treatment;

D O I：

10.1016/j.bbapap.2006.01.022

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Bovine spongiform encephalopathy (BSE) contamination of the human food chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. The availability of effective decontamination methods for products considered at risk for BSE or other transmissible spongiform encephalopathies (TSEs) would be an attractive safeguard to human health, but neither of the two proven inactivating methods, autoclaving or exposure to strong alkali or bleach, are applicable to foodstuffs. Ultra high pressure-temperature treatment of foods is an effective decontamination method that can reduce the pathogen load while keeping unaltered the nutritional and organoleptic properties of the product. The application of different combinations of high pressure-temperature pulses to meat products 'spiked' with the agents of TSEs can reduce the level of infectivity by 103 to 106 mean lethal doses (LD50) per gram of tissue. These data indicate that the high pressure-temperature treatment is a ready-to-use and feasible strategy to reduce the risk of TSEs transmission via contaminated meat products. (c) 2006 Elsevier B.V All rights reserved.

引用

页码：558 / 562

页数：5

共 18 条

[1] PrPSc accumulation in myocytes from sheep incubating natural scrapie [J].