Improvement of microbiological safety of sous-vide meals by gamma radiation

Fárkas, J.; Polyak-Feher, K.; Andrássy, É.; Mészáros, László

doi:10.1016/s0969-806x(01)00523-0

Cited by 20 publications

(23 citation statements)

References 5 publications

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“…According to Berg and Writer (2003), food treated with high doses of irradiation after packaging has no expiration date, even at room temperature, provided that its package is kept intact. Such results are in agreement with the literature on the efficiency of irradiation for inactivating microorganisms and sterilizing food products (Lacroix and Ouattata, 2004;Farkas et al, 2005).…”

Section: Resultssupporting

confidence: 92%

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

et al. 2014

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The combined effects of cooking, vacuum packing, freezing, and high-dose gamma irradiation in the microbiological conservation and in biogenic amine (BA) contents of ready-to-eat grilled breast chicken fillets are investigated in this work. After seasoning, cooking, and vacuum packing, one-third of the samples were stored at -25°C (T1). The remaining two-thirds were treated with 48 kGy, one-third being stored at -25°C (T2) and the other one-third kept at room temperature (T3). All samples were periodically analyzed to determine growth of heterotrophic aerobic mesophilic bacteria (HAMB) and levels of BA (tyramine, TYM; putrescine, PUT; cadaverine, CAD; spermidine, SPD; histamine, HYM; and spermine, SPM). Variance analysis was performed to determine significant changes in the measured data. Grilling caused HAMB counts in seasoned samples to drop from 5.3 log cfu/g to zero. In addition, no viable HAMB cells were detected in the samples throughout the 12-mo storage time. Regarding the BA analyses, the highest mean levels were measured for SPM and CAD with significantly higher levels (P < 0.05) being determined in nonirradiated samples (T1). Furthermore, significantly lower mean levels for the total content of BA were observed in the irradiated samples. Relative to T1 (7.5 ± 1.5 mg/kg), the figures were 47 ± 23% for T2 and 60 ± 25% for T3, mostly due to loss of CAD by radiolysis. Therefore, it can be concluded that the combination of grilling, vacuum packing, freezing, and high-dose gamma irradiation efficiently eliminated HAMB, while sustaining acceptable levels of BA in ready-to-eat chicken breast fillets throughout the 12 mo of storage at room temperature.

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Section: Resultssupporting

confidence: 92%

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

et al. 2014

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“…In another study, Farkas et al . () irradiated sous‐vide packed (85C, 11.4 min) smoked‐cured pork meal and reported no sensorial loss after the irradiation process at the dose of 5.0 kGy. Similar results were seen in this study, since sensory quality of the samples were not negatively affected by irradiation treatment at the beginning of storage (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Farkas et al . () reported that sous‐vide beef in tomato sauce had initial mesophilic bacterial load of 1.65 log CFU/g, but this value decreased to <0.48 log CFU/g after irradiation process (4 kGy). In the same study, the mesophilic bacterial load of sous‐vide smoked‐cured pork decreased significantly after irradiation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Doğruyol

Mol

2016

Journal of Food Processing and Preservation

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The combined effect of irradiation on microbial quality and shelflife of sous‐vide mackerel fillets was investigated. Fillets were vacuum packaged, pasteurized (70C, 10 min) and rapidly cooled. Sous‐vide fillets were separated into three groups as nonirradiated (control) and irradiated at the doses of 2.5 and 5.0 kGy, respectively. Samples were stored at 2 ± 1C. Sensorial, physical, chemical and microbial analyses were carried out weekly. According to the sensory results, 5.0 kGy irradiated samples were acceptable until the eighth week of cold storage while control and 2.5 kGy irradiated samples were unacceptable by the seventh week. Total mesophilic and psychrophilic bacterial counts and TVB‐N values of control samples exceeded the limits on the sixth week; however, irradiated samples never exceeded the limits. Irradiation of sous‐vide fillets provides microbial safety and longer shelflife to consumers who prefer both safe and quick food. Practical Applications Ready‐to‐eat foods are preferred by most of the consumers having not enough time to spend for cooking. Sous‐vide technique, which is also popular in ready‐to‐eat foods, is generally a low temperature‐short time process protecting texture, juiciness and flavor of fish. However to reduce or eliminate the risk linked to the possibility of inadequate pasteurization of sous‐vide cooking, an additional hurdle like irradiation would be useful. In the present study microbial limits were exceeded while sensory scores were still acceptable for non‐irradiated group which may mislead the consumers preferring sous‐vide fish and cause food poisoning. Sous‐vide cooking combined with irradiation technology enhances microbial quality, provides food safety and increases the shelflife of sous‐vide fillets.

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“…This idea also presents in a study conducted by Mohamed et al [26]. In another study Nisin combined with gamma irradiation improved the overall quality of ready to eat (RTE) foods [35]. Nisin_pectin film coated RTE turkey meals were irradiated to inactivate L. monocytogenes and a significant difference between irradiated samples was recorded [36].…”

Section: Discussionmentioning

confidence: 94%

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

Koluman¹,

Dikici²

2016

HJBC

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Ö Z E T K üresel tüketimde balık ve diğer su ürünleri önemli rol oynamaktadır. Deniz ürünleri diğer ürünlerle kıyasla daha fazla Listeria monocytogenes kontaminasyonu riski taşımaktadır. L. monocytogenes riski belirli üretim yöntemleri ile düşürülmelidir. Çeşitli çalışmalar Nisin uygulamasının tek veya kombine olarak farklı koşullardaki farklı gıdalarda etkili olduğunu göstermiştir. Bunlara ek olarak, gama ışınlama su ürünlerinde raf ömrünün uzatılması ve patojenlerin dekontaminasyonu için belirgin bir potansiyele sahiptir. Farklı dört adet ekonomik değeri yüksek ürüne gama ışınlaması Nisin içerecek veya içermeyecek şekilde uygulandı. Sonuçlara göre Nisin uygulanmamış gruplarda L. monocytogenes 5 kGy ışın dozu ile eradike edilebilirken, Nisin kombinasyonu uygulanması gereken dozu 3 kGy seviyesine çekmiştir. Buna bağlı olarak farklı su ürünlerinde, Nisin ve ışınlama kombinasyonlarının L. monocytogenes kontaminasyonunun giderilmesinde beraber uygulanmasının verimli olacağı düşünülmüştür. Anahtar KelimelerNisin, Gama ışınlama, L. monocytogenes, Su ürünleri, Kombine uygulama. A B S T R A C TF ish and other aquaculture products play an important role in global consumption. Sea foods represented a higher risk of L. monocytogenes contamination compared with other foods. The risk of L.monocytogenes should be decreased using some novel protection methods. Various studies have shown that Nisin alone or combined with another technique is efficient for control of L. monocytogenes in different foods and different conditions. Additionally, gamma radiation has a significant potential for the extension of refrigerated shelf life and decontamination of pathogens in fishery products. We applied different doses of gamma irradiation on Pangasius (Pangasius hypophthalmus, Ln.) fillets, Herring caviars, Scallops and Pollock (Pollachius pollachius, Ln.) fish fillets weather treated with Nisin or not. The results showed that without Nisin application L. monocytogenes can be eradicated with 5 kGy of gamma irradiation, but when Nisin application is done the effective dose decreases to 3 kGy. It can be suggested that Nisin combined with gamma irradiation is effective on L.monocytogenes attached to different aquacultures.

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Improvement of microbiological safety of sous-vide meals by gamma radiation

Cited by 20 publications

References 5 publications

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Microbiological quality and biogenic amines in ready-to-eat grilled chicken fillets under vacuum packing, freezing, and high-dose irradiation

Effect of Irradiation on Shelflife and Microbial Quality of Cold-Stored Sous-Vide Mackerel Fillets

Effect of Nisin and Gamma Irradiation Treatments on Listeria monocytogenes on Some High Economic Valued Aquaculture Products

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