Pressure, heat help reduce prion infectivity in processed meats

The combination of high temperature and very high pressure in the preparation of processed meats such as hot dogs and salami may effectively reduce the presence of infective prions while retaining the taste, texture, and look of these meats, according to a study in today?s Proceedings of the National Academy of Sciences (PNAS) Early Edition.

Clue to prion formation found, offers step toward treating puzzling diseases

Prions–their existence is intriguing and their links to disease are unsettling. These unconventional infectious agents are involved in mad cow disease and other fatal brain illnesses in humans and animals, rattling prior assumptions about the spread of infections. Dartmouth Medical School biochemists studying the mysteries of these prion particles have discovered a novel step in their formation. Their results, reported in a recent issue of Biochemistry could help provide a new approach for therapy against prion diseases. The team, headed by Dr. Surachai Supattapone, assistant professor of biochemistry and of medicine, includes Ralf Lucassen and Koren Nishina.