Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Abstract

<jats:p>This study was conducted to investigate the efficacy of controlling Listeria monocytogenes on frankfurters and cooked pork chops with irradiation and modified atmosphere packaging (MAP) containing a high concentration of CO2. Frankfurters and cooked pork chops were inoculated with a five-strain cocktail of L. monocytogenes and packaged in vacuum or high-CO2 MAP. Irradiation was applied to each product at 0, 0.5, 1.0, or 1.5 kGy. No significant packaging effect was found for the radiation sensitivity of L. monocytogenes. Radiation D10-values for L. monocytogenes were 0.66 ± 0.03 and 0.70 ± 0.05 kGy on frankfurters and 0.60 ± 0.02 and 0.57 ± 0.02 kGy on cooked pork chops in vacuum and high-CO2 MAP, respectively. High-CO2 MAP was more effective than vacuum packaging for controlling the growth of survivors during refrigerated storage. These results indicate that irradiation and high-CO2 MAP can be used to improve control of L. monocytogenes in ready-to-eat meats.</jats:p>

Control of Foodborne Biological Hazards by Ionizing Radiations

“…The D 10 value of both bacteria in all produced commodities increased more than two-fold (p < 0.05) compared to the irradiated controls (sealed bags without vacuum). However, this is not always verified, a vacuum treatment can lead to lower D 10 values than an air treatment, probably due to the accumulation of the stresses to which the microorganism is subjected [56]. Sommers and Boyd [28] reported that the modified atmosphere with 100% N 2 , 50% N 2 plus 50% CO 2 , or 100% CO 2 did not affect the radiation resistance of E. coli O157:H7, Salmonella, L. monocytogenes and S. aureus.…”

Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment

“…Electron beam (E‐beam) treatment is considered a process that can ensure that food safety standards are met without significant losses in food quality (Li & Farid, ; Pillai & Shayanfar, ; Roberts, ). Moreover, several authors have described its efficacy in reducing L. monocytogenes in various meat products, such as bologna, frankfurters, cooked pork and turkey ham (Foong, Gonzalez, & Dickson, ; Kudra et al, ), pork and beef loin (García‐Márquez, Cambero, Ordonez, & Cabeza, ; Yim, Jo, Kim, Seo, & Nam, ), duck meat (An et al, ; An, Jo, Akram, Suh, & Kwon, ), fermented sausages (Cabeza et al, ), and dry‐cured and cooked ham slices (Benedito et al, ; Cabeza et al, ; Cabeza et al, ; Cambero et al, ; Hoz, Cambero, Cabeza, Herrero, & Ordonez, ).…”