| | Pressure Combined with Heat Reduces Prion Infectivity in Processed Meats: National Institute of Neurological Disorders ... |
 | | 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. |
 | | Scientists have been looking for strategies to inactivate any possible infectivity in meats, and although processes such as autoclaving and exposure to strong alkali or bleach are known to kill prions, they cannot be used successfully in food preparation. |
 | | The NINDS is a component of the National Institutes of Health in Bethesda, Maryland, part of the U.S. Department of Health and Human Services, and is the nation's primary supporter of biomedical research on the brain and nervous system. |
| www.ninds.nih.gov /news_and_events/press_releases/pressrelease_prion_infectivity_050503.htm (591 words) |