Use of the E-beam radiation to diminish the late blowing of cheese

Diego, Raquel Velasco de; Ordóñez, J.A.; Cabeza, María Concepción; Hoz, Lorenzo de la; Cambero, M.I.

doi:10.1016/j.idairyj.2011.01.011

Cited by 16 publications

(25 citation statements)

References 42 publications

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“…From these data, a D-value of 0.61 kGy was roughly estimated. This value is in the range usually reported for vegetative bacteria, which is close to the Dvalue of LAB (67,80), enterococci (2), and the pathogens Staphylococcus aureus (19,39), Salmonella (2,20,39), and L. monocytogenes (18,61) but higher than the /7-value of other pathogens such as Y. enterocolitica and many gram negative bacteria, for which /)-values of 0.2 to 0.3 kGy have been commonly reported (31,47).…”

Section: Resultssupporting

confidence: 87%

“…The E-beam treatment at 1 kGy resulted in a decrease in the original bacterial load, leading to an significant increase in shelf life at 4°C; 7.5 log CFU/cm2 was reached only after 11 days, with an estimated g-value of 14.8 h (0.25-fold higher than that of the nonirradiated microbiota), i.e., the growth rate of the microbiota was decreased by the E-beam treatment. The same effect was previously observed for S. aureus and L. monocytogenes in cooked ham (19) and for LAB in cheese (80), which was attributed to repair of damage caused by radiation. Therefore, the shelf-life extension of the products is due to both the lethal effect of the E-beam radiation and the decrease in the growth rate of the surviving indigenous microbiota.…”

Section: Resultssupporting

confidence: 85%

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

García-Márquez

Cambero

Ordóñez

et al. 2012

Journal of Food Protection

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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.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 85%

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

García-Márquez

Cambero

Ordóñez

et al. 2012

Journal of Food Protection

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“…Given this variety of bacteria, it is not easy to assert those microbial groups that are most affected by the radiation. The overall estimated D -value (0.90 kGy) was similar to the one reported by other authors for some vegetative bacteria, including lactic acid bacteria [58, 59] and the ubiquitous enterococci [60]. It is also close to that of the pathogens S. aureus [36, 61], Salmonella spp.…”

Section: Resultssupporting

confidence: 86%

“…It was higher than that obtained for TVC counts, which may be a consequence only LAB are involved in the counts since the medium used for counting (MRS agar) is selective for these organisms. Actually, the LAB are, among the nonsporeforming bacteria, the organisms with a high resistance to the ionizing radiation [58, 59]. These results are close to those reported by other authors for LAB in meat, since a treatment of 2.5 kGy produced only a 3.4 log reductions while more than five reductions were observed for other bacteria such pseudomonads, Enterobacteriaceae or B. thermosphacta [58].…”

Section: Resultssupporting

confidence: 82%

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

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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.

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“…However, the acidification occurring in the dough C-IF, obtained using IF at all steps and without any inoculated microorganism, could be due to metabolic activity of P. pentosaceus that had survived gamma-irradiation. Overall, LAB are more tolerant than Enterobacteriaceae to mild (2.5–3 kGy) irradiation treatments (Velasco et al, 2011). Pediococcus halophilus survived at ca.…”

Section: Discussionmentioning

confidence: 99%

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

et al. 2016

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This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained. Two non-inoculated controls were prepared, one of which (C-IF) using irradiated flour and the other (C) using non-irradiated flour. As shown by plate counts, irradiation of flour caused total inactivation of yeasts and a decrease of all the other microbial populations. However, acidification occurred also in the dough C-IF, due to metabolic activity of P. pentosaceus that had survived irradiation. After six fermentations, P. pentosaceus was the dominant lactic acid bacterium species in all the sourdoughs produced with irradiated flour (IF). Yet, IF-based sourdoughs broadly differed from each other in terms of strains of P. pentosaceus, probably due to the different microorganisms initially inoculated. Quantitative and qualitative differences of free amino acids concentration were found among the sourdoughs, possibly because of different microbial communities. In addition, as shown by culture-independent analysis (16S metagenetics), irradiation of flour lowered and modified microbial diversity of sourdough ecosystem.

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Use of the E-beam radiation to diminish the late blowing of cheese

Cited by 16 publications

References 42 publications

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

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

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

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

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