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Inactivation of Trichinella spiralis by high pressure treatment.

Inaktivierung von Trichinella spiralis in Schweinefleisch durch Hochdruckbehandlung.

Author(s) : NÖCKLER K., HEINZ V., LEMKAU K., et al.

Type of article: Article

Summary

The paper deals with a process able to destroy Trichinella spiralis in pork meat. This process implies high pressure (up to 250 MPa) coupled with temperature. The action of both parameters is studied.

Details

  • Original title: Inaktivierung von Trichinella spiralis in Schweinefleisch durch Hochdruckbehandlung.
  • Record ID : 2002-0876
  • Languages: German
  • Source: Fleischwirtschaft - vol. 81 - n. 7
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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