SURVIVAL OF LISTERIA-MONOCYFOGENES AND SALMONELLA-TYPHIMURIUM AND QUALITY ATTRIBUTES OF COOKED PORK CHOPS AND CURED HAM AFTER IRRADIATION Academic Article

abstract

• Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Lowdose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P < 0.05) both pathogens and TPC during 7C storage in ham, especially when combined with lowdose irradiation. Copyright 1995, Wiley Blackwell. All rights reserved

authors

• Murano, Elsa

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• FU, A. H., SEBRANEK, J. G., & MURANO, E. A.

citation count

• 48

complete list of authors

• FU, AH||SEBRANEK, JG||MURANO, EA

publication date

• January 1995

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Ham
• Irradiation
• Pathogens
• Pork Chops
• Sterilization

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1995.tb06279.x

start page

• 1001

end page

• &

volume

• 60

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1995.tb06279.x