Survival of Listeria monocytogenes in Mozzarella Cheese and Ice Cream Exposed to Gamma Irradiation

Hashisaka, Ann E.; Weagant, Stephen D.; Dong, Faye M.

doi:10.4315/0362-028x-52.7.490

Cited by 35 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The D,, and 12D values for B. cereus spores in the three dairy products were approximately twice those obtained for L&e& monocytogenes in a previous study (Hashisaka et al, 1989). This difference confirmed the general lower radiation resistance of vegetative cells compared to spores.…”

Section: Effects Of Irradiation On B Cereus Sporessupporting

confidence: 85%

Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products

Hashisaka

Matches

Batters

et al. 1990

Journal of Food Science

View full text Add to dashboard Cite

The effect of low temperature ( -78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43-50 kGy.

show abstract

Section: Effects Of Irradiation On B Cereus Sporessupporting

confidence: 85%

Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products

Hashisaka

Matches

Batters

et al. 1990

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

Survival of Listeria monocytogenes in Mozzarella Cheese and Ice Cream Exposed to Gamma Irradiation

Cited by 35 publications

References 0 publications

Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products

Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products

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

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

Contact Info

Product

Resources

About