Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
In: Food Microbiology, Jg. 27 (2010-09-01), Heft 6, S. 777-782
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Zugriff:
Abstract: The behaviour of Listeria monocytogenes and Staphylococcus aureus in vacuum-packed cooked ham slices treated with an electron beam and stored at 4, 7 and 10 °C was investigated. Cooked ham slices were inoculated with L. monocytogenes and S. aureus and electron beam treated at 2 and 3 kGy. After treatment, a long temperature-dependent death phase was observed, followed by growth at a slower rate than in untreated samples. Assuming a hypothetical load of 10 cells/g or cm2 of L. monocytogenes and S. aureus as an original contamination in an industrial situation, an E-beam treatment of vacuum-packed cooked ham slices at 2 kGy guarantees the microbiological safety of the product along its shelf life, even if a noticeable temperature (10 °C) abuse occur during its storage period. Likewise, the E-beam treatment gave rise to a substantial increase of the RTE cooked ham shelf life off-sensory features associated to the spoilage only were detected in non-treated samples (controls) after 8 and 18 days of storage at 10 °C and 7 °C, respectively. [Copyright &y& Elsevier]
| Titel: |
Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham
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| Autor/in / Beteiligte Person: | Cabeza, M.C. ; Cambero, M.I. ; Núñez, M. ; Medina, M. ; de la Hoz, L. ; Ordóñez, J.A. |
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| Zeitschrift: | Food Microbiology, Jg. 27 (2010-09-01), Heft 6, S. 777-782 |
| Veröffentlichung: | 2010 |
| Medientyp: | academicJournal |
| ISSN: | 0740-0020 (print) |
| DOI: | 10.1016/j.fm.2010.03.018 |
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