Effects of Combined Treatments of Electron-Beam Irradiation and Addition of Leek (Allium tuberosum) Extract on Reduction of Pathogens in Pork Jerky

Abstract

This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D(10) values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D(10) values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.

Evaluation of the Treatment of Both Sides of Raw Chicken Breasts with an Atmospheric Pressure Plasma Jet for the Inactivation of Escherichia coli

“…Reactive species are formed depending on the gas composition, and it has been reported that adding O 2 promotes the formation of reactive oxygen species (ROS) in the plasma, which plays the most important role in the inactivation of microorganisms among the various reactive species (Deng et al, 2006;Lee et al, 2006;Lee et al, 2012). As shown in Figure 2, the reactive O I, OH, and NO emissions were enhanced in the gas treatment by combination of N 2 + O 2 .…”

“…Liu et al (2008) reported that oxygen radicals can produce lipid oxidation byproducts including hexanal and malondialdehyde. However, there were no significant differences on the pH levels and lipid oxidation values of bacon and cooked egg white after APP treatment with different gas compositions (He or He + O 2 ) (Kim et al, 2011;Lee et al, 2012). Cooked egg white also shows no significant differences in sensory evaluation among gas compositions.…”

“…Therefore, the generation and utilization of plasma may be competitive due to its simplicity and cost-effectiveness compared to other microbial inactivation methods (Kim et al, 2013). Lee et al (2011Lee et al ( , 2012 reported that L. monocytogenes inoculated onto slices of cooked chicken breast, ham, and cooked egg white and yolk was efficiently reduced by an APP jet. Similar results were observed in chicken meat and skin inoculated with L. innocua and exposed to an APP jet (Noriega et al, 2011).…”

Application of Ionizing Radiation for Control of Salmonella in Food

“…Kang et al [50] studied the efficacy of radiation treatment combined with leek (Allium tuberosum R.) extract on the survival of several food-borne pathogens inoculated in pork jerky. The authors used doses in the range of 0.5-4 kGy.…”

Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

“…Kang et al (2012) showed that S. typhimurium (Gram-negative) inoculated in pork jerky was sensitive to EB-irradiation combined with treatment with leek extract, while L. monocytogenes (Gram-positive) did not show sensitivity under the same conditions. Song et al (2009) reported that in fermented oyster, D 10 values for L. monocytogenes and Vibrio parahaemolyticus (Gram-negative) were 0.60 and 0.29 kGy for gamma irradiation and 0.69 and 0.29 kGy for EB, respectively.…”