Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

Mulder, R.W.A.W.; Notermans, S.; Kampelmacher, E. H.

doi:10.1111/j.1365-2672.1977.tb00683.x

Cited by 52 publications

(20 citation statements)

References 11 publications

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“…The finding that Sulmonellae were destroyed by a relatively low dose irradiation confirmed previous research. Mulder et al (1977), Bok and Holzapfel (1984) and Dickerson et al (1991) demonstrated that irradiation (2-3 kGy) effectively destroyed all Salmonellae on chicken. Klinger et al (1986) reported complete elimination of SuZmonellue on broiler carcasses irradiated up to 4.5 kGy and stored at 4°C.…”

Section: Resultsmentioning

confidence: 96%

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Lamuka

Sunki

Chawan

et al. 1992

Journal of Food Science

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Chicken carcasses dipped in whey fermented by Streptococcus thermophilus, lactic acid solution or water and irradiated at 2.5 kGy by wCo were evaluated for bacteriological quality on day-l, day-3 and at 3-day intervals for an H&day storage (4°C) period. Unirradiated carcasses treated similarly were used as control. Gram negative bacteria, Yersiniu and Curqylobacter counts were significantly (~~0.01) lower in irradiated samples, but no significant (p>O.OS) differences were observed among the dipping solutions. Sulmonellae were completely eliminated in irradiated samples. Whey fermented by S. thermophilus reduced the proportion of Salmonella contaminated carcasses from 67% to 20%. As evidenced by the bacterial counts the shelf-life was found to be 15 days for irradiated carcasses compared to about 6 days for the unirradiated samples.AL with St&i&i& analysis wea biddy auumciated.

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Section: Resultsmentioning

confidence: 96%

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Lamuka

Sunki

Chawan

et al. 1992

Journal of Food Science

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“…0.37 kGy in 320 poultry meat (Mulder et al, 1977) or 0.41 kGy in dry fermented sausages (Cabeza et al, 2009). 321…”

Section: Optimization Of the Radiation Process 283mentioning

confidence: 99%

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Cárcel

Benedito

Cambero

et al. 2015

Food and Bioproducts Processing

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ElsevierCarcel Carrión, JA.; Benedito Fort, JJ.; Cambero, M.; M. C. CABEZA; Ordóñez, J. (2015). Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality. The present work was carried out to model the effect of E-beam treatment on the safety, 13shelf-life and sensory attributes of two poultry products, steaks and hamburgers, and to 14 optimize the radiation treatment. The inactivation of Salmonella spp. by means of different 15 radiation doses was modeled using a first order kinetics. The shelf-life was studied by 16 periodically counting the bacterial number in samples. For the modelling of experimental data, 17 only the exponential phase of growth was taking into account. The effect of the radiation dose 18 on the sensory attributes (appearance, odor and flavor) and instrumental color (L*, a* and b* 19 parameters) was modeled using the Gompertz function and the Activation-Inactivation or 20 linear models. The optimization of the radiation dose was carried out by maximizing the 21 sensory scores of samples and minimizing the instrumental color changes. The safety and the 22 shelf-life of samples were assured by introducing constraints in the optimization problem. In 23 the case of hamburgers, the optimum calculated dose was 2.04 kGy, which guarantees the 24 safety of the product and provides the best combination of sensory and instrumental 25 attributes. As regards the steaks, the optimum assessed dose was 1.11 kGy, significantly lower 26 than for hamburgers. 27

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“…Gamma irradiation has been employed for decontamination and/or sterilization of dehydrated vegetables (Zhou, Jin, Wei, Fu, & Xiong, 1996), fruits (Yu, Zhang, Cheng, & Zheng, 1993;Zhang, Liu, Li, Yang, & Tian, 1993), seasonings (Chen, Xu, Chen, Chen, & Dong, 1993) and animal foods (Chwla et al, 2003;Fu, Shen, Bao, & Chen, 2000;Kamat, Warke, Kamat, & Thomas, 2000;Mahrour, Caillet, Nketsa-Tabiri, & Lacroix, 2003;Yang, Perng, Liou, & Wu, 1993) and then to prolong the storage period of irradiated food. There is ample published evidence showing the enormous potential of this method for extending shelf life of chicken meat by eliminating certain spoilage and pathogenic organisms (Mulder, Notermans, & Kampelmacher, 1977;Thayer, Lachica, Huhtanen, & Wierbicki, 1986;Urbain, 1989;WHO, 1988). Many researchers recognized and reported that gamma irradiation in low doses, below 10 kGy; kill most organisms without deterioration of food quality (Lacroix et al, 1991;Mulder, 1982;Olson, 1998;Thayer, Boyd, Fox, Lakritz, & Hamson, 1995).…”

Section: Introductionmentioning

confidence: 97%

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

et al. 2006

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Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation

Cited by 52 publications

References 11 publications

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

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