Radiation sensitivity of selected pathogens in ice cream

Jo, Cheorun; Kim, Hyun‐Joo; Kim, Dongho; Lee, Wan-Kyu; Ham, Jun-Sang; Byun, Myung‐Woo

doi:10.1016/j.foodcont.2006.04.011

Cited by 24 publications

(18 citation statements)

References 19 publications

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“…Enterobacteriaceae, however, were not detected in samples irradiated at dose of 2 kGy or higher neither post irradiation treatments nor during storage of samples (Table 3). The effectiveness of low gamma irradiation doses in reducing the counts of microbial populations in ice cream was also reported by Jo et al [23], while Stekelenburg [24] indicated that a dose of 2 kGy is sufficient to effectively inactivate Enterobacteriaceae in the frozen meat, provided the numbers of these bacteria is not higher than 10 3 -10 4 /g. The test for Enterobacteriaceae is a more sensitive test for post pasteurization contamination, because the test detects all of the heat-sensitive, non-sporing Gram-negative rodes and provides good evidence that contamination has occurred.…”

Section: Effect Of Irradiation and Frozen Storage (-18℃) On The Countsupporting

confidence: 55%

Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Badr¹

2012

FPH

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In this study, a survey for the microbiological status of 120 ice cream samples revealed the presence of high microbial counts and different pathogenic bacteria in different samples. Therefore, the possibility of improving the microbial safety of different ice cream samples through irradiation treatment was studied. Ice cream samples were gamma irradiated in the frozen state at doses of 0, 1, 2, 3 and 4 kGy and examined for their microbiological and sensory properties during frozen storage. The results showed that irradiation treatments significantly reduced the counts of microbial populations, while Enterobacteriaceae were completely inactivated in samples irradiated at 2 kGy dose. Furthermore, irradiation dose of 3 kGy completely inactivated the inoculated Staphylococcus aureus, Listeria monocytogenes and Salmonella typhimurium, while significantly reduced the counts of Bacillus cereus spores in samples. Meanwhile, frozen storage had no significant effect on inoculated pathogens. Ice cream samples that irradiated at 3 kGy dose were acceptable for their sensory attributes during storage. Therefore, gamma irradiation can be applied at dose of 3 kGy to improve the microbial safety of frozen ice cream products without adverse effects on their sensory acceptability.

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Section: Effect Of Irradiation and Frozen Storage (-18℃) On The Countsupporting

confidence: 55%

Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Badr¹

2012

FPH

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“…To illustrate this point, scientists (Harisson and Carpenter., 1989) described an effective proliferation of radiotolerant and thermotolerant bacteria even after prolonged exposure to MW. They have considered Lesteria as the most resistant vegetative bacterium, and at present, it is being introduced as a safety indicator of food processing (Jo et al, 2007, Kamat et al, Nair, 1996, JORF, 2007.…”

Section: Food Safety Impactmentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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“…Worldwide, the percentage of ice-cream samples harboring L. monocytogenes may be as high as 12.3% (Kozak et al 1996;Lake et al 2003). Incidences of Bacillus cereus, Salmonella, Listeria, and Yersinia in ice-cream have also been reported (Jo et al 2007).…”

Section: Introductionmentioning

confidence: 98%

Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage

et al. 2011

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This is the first study to evaluate the survival potential of cold-adapted Listeria monocytogenes in icecream. Cold adaptation enhances survival of this pathogen in ice-cream during the first period of storage compared to non-adapted cells. The viable population of cold-adapted and non-adapted cells was 3 log (36 days) and 4.3 log (27 days), respectively, lower than the initial population (6.3 log) in inoculated ice-cream. This behavior raises concerns for food safety. The viable population of both cold-and non-adapted cells displayed a slight statistical difference in the next period of frozen storage (0.29 and 0.75 log decline at 137 and 182 days, respectively). Significant numbers of L. monocytogenes cells survived for extended periods of time, irrespective of whether they were previously cold-or non-adapted (332 and 182 days respectively). The natural additives utilized (fructose syrup, corn syrup, sesame oil and sesame paste) did not have any significant effect on the response of non-adapted L. monocytogenes in ice-cream during 182 days of storage. On the other hand, the survival of cold-adapted L. monocytogenes is influenced by the ingredients utilized in the ice cream. Sesame paste and corn syrup had an inhibitory action on cold-adapted L. monocytogenes throughout the frozen storage (332 days) possibly as a consequence of lower water activity in samples with these additives.

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Radiation sensitivity of selected pathogens in ice cream

Cited by 24 publications

References 19 publications

Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Improving the Microbial Safety of Ice Cream by Gamma Irradiation

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage

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