Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham

被引：50

作者：

Concepcion Cabeza, M. ^{[1
]}

Cambero, Isabel ^{[1
]}

de la Hoz, Lorenzo ^{[1
]}

Ordonez, Juan A. ^{[1
]}

机构：

[1] Univ Complutense Madrid, Fac Vet, Dept Nutr Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2007年 / 8卷 / 02期

关键词：

cooked ham; Listeria monocylogenes; irradiation; FSO; RTE foods;

D O I：

10.1016/j.ifset.2007.02.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inactivation kinetics of death of five Listeria monocytogenes and one Listeria innocua by E-beam irradiation have been studied in order to optimize the treatment for the sanitation of ready-to-eat (RTE) cooked ham. Treatments of 1 and 2.5 kGy were calculated to reach the food safety objective (FSO) according to the EU and USDA statements. These doses do not modify the sensory properties (appearance, odour and flavour) in such a way that they were detected by consumers, excepting the odour when 2.5 kGy are applied to meet the USDA criterion. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：299 / 305

页数：7

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