Sensory Testing of Beef Products after a Prion (BSE or Chronic Wasting Disease) Inactivation, High Pressure Treatment

<p>Since 1995, over 140 patients with variant Creutzfedt-Jakob disease (vCJD) have died as a probably result of having consumed processed meat products contaminated with bovine spongiform encephalopathy (BSE). Although almost all cases have occurred in Great Britain, France and Italy, future cases may occur in any country where BSE exists. In the United States, the danger might come from chronic wasting disease (CWD) crossing over from deer, elk, moose or antelope to cattle. Given the multiple forms of CWD prions and the possibility of mutations, there is a very real danger of cross-over contamination. In addition, in-vitro studies conducted by Dr. Byron Caughey (NIH Labls, Hamilton, Montana) have shown cross-conversion of prions from deer, cattle, and humans.</p>
<p>There are presently two methods for inactivating prions: exposure to strong alkali or hypochlorite solutions and retorting. Chemical treatment of meat is unacceptable, and retorting under conditions that inactivate prions leaves meat products with a mushy texture and scorched flavor. However, high pressure (above 690 MPa) with an initial temperature between 80°C and 90°C at several short pulse exposures (1 minute each) inactivate 103 to 106 LD50 infectious prions per gram. The estimated maximum concentration of infectivity that could occur in processed meat from BSE-infected cattle is less than 10 LD50 per gram, so the conditions used in this study would ensure a high degree of safety from accidentally transmitted prion disease. In addition, this process will render the meat product free from conventional pathogens. The cost of the process is about $0.03 to $0.045 per pound, which is comparable to freezing and canning.</p>