Gamma Radiation Sensitivity of Listeria monocytogenes

Huhtanen, C. N.; Jenkins, Ronald K.; Thayer, Donald W.

doi:10.4315/0362-028x-52.9.610

Cited by 74 publications

(30 citation statements)

References 9 publications

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“…This value validate the death kinetic of this bacterium in meat products since values of 0.49 kGy and 0.44 kGy were previously determined in cooked ham [34] and fresh pork loin [30]. Among nonsporeforming pathogens, L. monocytogenes is one of the most radioresistant bacterium [62, 63, 77, 78]. …”

Section: Resultssupporting

confidence: 78%

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

García-Márquez

Ordóñez

Cambero

et al. 2012

International Journal of Microbiology

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The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

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Section: Resultssupporting

confidence: 78%

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

García-Márquez

Ordóñez

Cambero

et al. 2012

International Journal of Microbiology

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“…Among non-spore-forming pathogens, L. monocyto genes is one of the most radioresistant (30,40,43,61). The extended shelf life of the pork loin resulting from the Ebeam treatment may provide an opportunity for L. monocytogenes to grow because of its psychrotrophic nature, thereby increasing the product risk when consumed.…”

Section: Resultsmentioning

confidence: 99%

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

García-Márquez

Cambero

Ordóñez

et al. 2012

Journal of Food Protection

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The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

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“…Also, the levels of L. monocytogenes found in raw meats are usually < 100 cfu/g (33). Thus, the radiation dose range of 2-3 kGy appears to be adequate to eliminate L. monocytogenes from frozen meat products (28)(29)(30)(31). This range of radiation dose is within the limits ( < 10 kGy) approved unconditionally for wholesomeness requirements and safety of irradiated food (34).…”

Section: Chemical Treatmentsmentioning

confidence: 92%