High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

C. perfringens spores may cause food/meat poisoning as a result of improperly handled and prepared foods in industrial kitchens. Thermal processes at 100 °C or higher are generally carried out to ensure the elimination of these pathogenic spores. High pressure processing (HPP) is a food pasteurization technique which would help to maintain the sensorial and nutritional properties of food. Preservation of foods with HPP in conjunction with mild heat (HPTP) would enhance the spore inactivation compared to thermal processing alone at the same temperature, due to a known germination-inactivation mechanism. This technology, together with the application of Good Manufacturing Practices, including rapid cooling, is a good alternative to the traditional methods for producing safe processed meat and poultry products with enhanced sensory and nutritional quality.