Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157 : H7 on frozen meat trimmings used for dry fermented sausage production (EN)

Samelis, J. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)

Samelis, J. (EN)

This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:Ff7 strain ATCC 43888 during fermentation and ripening of Greek dry sausages formulated from meat and pork fat trimmings previously inoculated with ca. 6 log cfu g(-1) of the target bacteria and then irradiated in frozen (-25 degrees C) blocks at doses of 0 (control), 2 or 4 kGy. Irradiation of the trimmings at 2 kGy reduced initial contamination of the sausage batter with Listeria and E coli O157:H7 by 1.3 and 2.0 log cfu g(-1), respectively, while the corresponding reductions at 4 kGy were 2.4 and 5.5 log cfu g(-1), respectively. In fact, E coli O157:H7 was eliminated by 4 kGy at formulation (day 0) as compared to 7 and 21 days of ripening in samples treated at 2 and 0 kGy, respectively. Despite the fact that irradiation assisted in faster declines of listeriae during fermentation, these bacteria showed a strong tailing during ripening, which was more pronounced in sausages irradiated at 4 kGy. As a consequence, survival of Listeria in 28-day sausages irradiated at 2 or 4 kGy was ca. 2 log cfu g(-1) and similar (P > 0.05) to that in non-irradiated samples. Irradiation showed promise for controlling E coli O157:H7 and, to a lesser extent, L. monocytogenes in fermented sausages. (c) 2005 Elsevier Ltd. All rights reserved. (EN)

irradiation (EN)

Πανεπιστήμιο Ιωαννίνων

Ιδρυματικό Αποθετήριο Ολυμπιάς

Σχολή Θετικών Επιστημών

Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

ΑΠΟΘΕΤΗΡΙΟ "ΟΛΥΜΠΙΑΣ"

Τμήμα Χημείας

Meat Sci (EN)

Αγγλική γλώσσα

2005

<Go to ISI>://000227867200023

http://olympias.lib.uoi.gr/jspui/handle/123456789/9827

Elsevier (EN)