High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio.

The effect of high pressure (HP) on Salmonella enterica subsp. enterica serovar Enteritidis in beef carpaccio stored under temperature abuse conditions (8 °C) during 30 days was investigated. After treatment, reductions of S. Enteritidis were 3.68 and 5.94 log cfu/g in samples pressurized at 450 MPa for 5 and 10 min, respectively, whereas the pathogen was only detected after enrichment of samples treated at 450 MPa for 15 min. During storage, counts of S. Enteritidis decreased 0.26 log cfu/g in non-pressurized carpaccio, 1.33 log cfu/g in carpaccio treated at 450 MPa for 5 min and were only detected after enrichment in carpaccio pressurized at 450 MPa for 10 or 15 min. Color (L*, a* and b*) varied with pressurization and storage, with higher changes in carpaccio treated at longer pressurization times. Shear resistance was slightly lower in treated samples just after pressurization, but increased at the end of the storage period. Maximum force was less affected by treatment.