Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature

Salmonella typhimurium cells were treated with high hydrostatic pressure (<200MPa) at 0,5 and 10℃ in 0.9% NaCl solution. Inactivation effeciency by high hydrostatic pressure treatment increased with decrease in the treatment temperature. Two Compylobacter species were also treated with high hydrostatic pressure at 0℃ in 0.9% NaCl solution compared to poultry thighs. The appearance of poultry thighs slightly discolored by the high hydrostatic pressure treatment at 200MPa, 0℃ for 60 min.