Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Hirokazu Ogihara,Hodaka Suzuki,Hitoshi Hatakeyama,Yumiko Okada,Masaki Michishita

doi:10.1155/2017/7835714

Abstract

Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption. More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption. Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.

Highlights

Raw meat dishes, such as “steak tartare,” “mett,” and “yukhoe,” are consumed in many countries, in Europe and Asia
Triggered by an outbreak of enterohemorrhagic Escherichia coli that occurred on April and May 2011, the Ministry of Health, Labour and Welfare of Japan set a new standard for preparing raw beef on October, 2011
The Ministry imposed a ban on serving raw beef liver at restaurants and meat shops in July, 2012, which will remain in effect until effective countermeasures for safe raw consumption are established [1]

Summary

Introduction

Raw meat dishes, such as “steak tartare,” “mett,” and “yukhoe,” are consumed in many countries, in Europe and Asia. In Japan, raw beef meat and liver, called “Gyu-sashi” and “Reba-sashi,” have/had sometimes been consumed. The Ministry imposed a ban on serving raw beef liver at restaurants and meat shops in July, 2012, which will remain in effect until effective countermeasures for safe raw consumption are established [1]. Some people in Japan want the ban lifted to have access to raw beef liver dishes. Meat and offal are usually cooked with heat. Heat cooking is quite effective in killing pathogens, but it changes the taste, aroma, and texture of foods. Alternative processing methods are needed to kill pathogens with minimum changes to taste, aroma, and texture, and thereby allow safe consumption of raw meat and offal

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Conclusion