A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Effect of high pressure treatments on smoked cod quality during refrigerated storage

“…Storage time (days) 1 7 15 30 45 60 loads of 7.2 log cfu/g (Medina et al, 2009) and in fresh salmon the critical level of microbial contamination was 7.0e7.2 log cfu/g (Amanatidou et al, 2000). From a microbial point of view, shelflife was considered to end when the bacterial counts exceeds 7 log cfu/g.…”

Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food

“…For sanitation purposes, E-beam doses of 2 kGy have been effective in eliminating L. monocytogenes without significant organoleptic changes, reaching the food safety objective (FSO) established by EU and United States Department of Agriculture (USDA) in cooked ham (Cabeza et al, 2007), sausages ) and smoked salmon (Medina et al, 2009). However, doses up to 10 kGy are considered to be safe by the WHO (WHO, 1981).…”

“…In addition, major as well as minor components of foods may be chemically altered to some extent after irradiation (Sommers and Xuetong, 2006). In particular, some changes in protein and fat content may occur as ionizing radiation generates free radicals that may induce lipid peroxidation, colour and odour alteration (Carrasco et al, 2005;Nam et al, 2002;Kim et al, 2002;Cabeza et al, 2007Cabeza et al, , 2009Medina et al, 2009;Barba et al, 2009). Therefore, it is critical to carefully adjust irradiation doses to achieve an adequate level of microbial safety without significantly affect food quality and consumer acceptance.…”

Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment

“…a VP indicates bacteriophage treatment; HHP specifies high hydrostatic pressure treatment with subscripted numbers, denoting the high pressure level [MPa] before "/", followed by the holding time [min] b Values in parentheses following mean microbial counts indicate the standard deviation c N/A stands for "not applicable," because no recovery test was carried out as the detection limit (1.0 log 10 CFU/g) was not reached d SEM abbreviates the standard error of the mean e Bacterial reduction beyond the detection limit (1.0 log 10 CFU/g) was obtained and thus, the standard deviation cannot be determined accurately inactivation in different food products (Griffiths and Walkling-Ribeiro 2012;Juliano et al 2012;Sencer 2012), with meat (Campos 2010;Patterson et al 2011;Chen et al 2012;Vaudagna et al 2012;Myers et al 2013;Wang et al 2013) and seafood (Ramaswamy et al 2008;Buyukcan et al 2009;Medina et al 2009;Kim et al 2013;Ye et al 2013) being of particular importance from a food safety perspective. The use of phages as biocontrol agents has been studied in different meat products.…”