Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower

“…The obtained results with gamma irradiation treatments showed that L. monocytogenes was more resistant to gamma irradiation than E. coli O157:H7, which is consistent with several previous studies (Takala et al, 2011;Yun et al, 2011). Cauliflower samples treated with gamma rays showed the best visual quality among all samples (data not shown), indicating that this type of treatment had a very negligible impact on vegetables.…”

“…These results indicated that application of irradiation treatment after applying natural antimicrobial formulations, could have the antimicrobial effect in short term, as shown by several studies (Takala et al, 2011;Turgis et al, 2011;Yun et al, 2011), but the long-term antimicrobial effect might be diminished. Therefore, spraying of natural antimicrobial formulations on products, followed by the irradiation (UV-C or gamma) treatment on products, prevents interferences between these two methods.…”

“…It is a promising technique which has the advantage to be applicable to fresh, frozen or cooked produce, as well as packaged food products (Lacroix, Marcotte, & Ramaswamy, 2003;Lacroix & Vigneault, 2007;Yun et al, 2011). Gamma irradiation has shown as a promising method to prevent deterioration as well as to control pathogenic microorganisms contaminated in fruits and vegetables (Lacroix & Vigneault, 2007).…”

Inactivation Efficiency of Escherichia coli and Listeria monocytogenes in Ground Pork by Combination of Natural Food Ingredients and High Pressure Processing

“…Among the food ingredients used, ethanol extracted garlic was the best in increase of efficiency of HP inactivation of E. coli. Yun et al (2011) studied the effect of several food ingredients on radiation inactivation and reported that the most efficient ingredient against E. coli was ethanol extracted leek, followed by freeze-dried ginger and leek. The relative radiation sensitivity of ethanol extracted leek, freeze-dried ginger and leek, calculated as D 10 of control/D 10 of sample mixed with food ingredients, were 3.89, 3.66, and 3.63, respectively.…”

“…Recently, HP is successfully applied on a commercial scale for pasteurization and available in world food market of a whole range of food products such as oyster and ham (Marcos et Caillet et al (2006) reported that the combination of natural materials with irradiation, another well-known non-thermal processing, increased the radiation sensitivity of bacteria. Yun et al (2011) reported that food ingredients usually added into Korean processed meat products also increased the radiation sensitivity and increased inactivation efficiency. Such hurdle effect have many advantages in food processing including reduction of energy costs and the production of safer and more palatable products.…”