Effects of irradiation dose and storage temperature on the growth of Listeria monocytogenes on poultry meat

Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water

“…Therefore, the B f values obtained in our study were acceptable and indicated that there was only a minimal difference between the predicted and observed data. Compared with other studies published concerning the bias factor, the results obtained in our study are generally better (Lebert et al, 2000;Neumeyer et al, 1997;Garcia-Gimeno et al, 2003;Grau and Vanderlinde, 1993;Patterson et al, 1993). For the accuracy factor, Ross et al (2000) reported that predictive models should ideally have an A f = 1.00, indicating a perfect model Table 2 Secondary models of E. coli O157:H7 inoculated on untreated beef (control), beef treated with acidic electrolyzed oxidizing water (AcEOW) or slightly acidic electrolyzed oxidizing water (SAcEOW), and calculated using a pathogen modelling programme (PMP).…”

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

“…Irradiation is an effective way to eliminate pathogens present in foods, including L. monocytogenes, Salmonella spp., Yersinia enterocolitica, Escherichia coli O157:H7, and others (Patterson, Damoglou, & Buick, 1993;Sommers, Niemira, Tunick, & Boyd, 2002;Zhu et al, 2005). However, some reports (Ahn, Jo, Du, Olson, & Nam, 2000;Lee & Ahn, 2005) indicate that its application to meat is limited since irradiation can produce changes in the aroma, colour and flavour that significantly affect consumer acceptance.…”

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

“…High pressure (HP) treatment (Lakshmaman & Dalgaard, 2004;Picart, Dumay, Guiraud, & Cheftel, 2005) and electron-beam (ebeam) or beta irradiation (Patterson, Damoglou, & Buick, 1993;Sommers, Niemira, Tunick, & Boyd, 2002;Zhu, Du, Cordray, & Ahn, 2005) are probably the most adequate technologies to eliminate the pathogens that could be present in the cold-smoked salmon and may be applied once the products have been packed.…”