Radiation Resistance of Salmonellae in Meat. Part of a Coordinated Programme on Factors Influencing the Utilization of Food Irradiation Processes. Final Report for the Period 1 December 1980-30 November 1983

摘要

Studies were made on the use of irradiation in combination with curing salts to control Salmonella in meat products. Irradiation of meat samples with a dose of 3kGy resulted in 3.6-7.1 log cycle reduction of different strains of Salmonella. Salmonella which survived irradiation treatment appeared to die at a faster rate at 0-2 deg. C and showed retarded growth during storage at 8-10 deg. C as compared to untreated culture subjected to the same conditions. Irradiation at 1kGy and 3-6% NaCl had a strong influence on the reduction of Salmonella in ground meat. The addition of 200mg/kg of NaNO sub 2 or 200mg/kg NaNO sub 2 and 3% NaCl into ground meat irradiated with 1kGy and stored either at 0-2 deg. C or 20 deg. C had a synergistic effect on the reduction of Salmonella. Irradiation did not change the overall acceptability of the meat samples. A synergistic effect of irradiation and curing salts on the acceptability of ground meat stored at 0-2 deg. C was observed. However, when the samples were stored at 20 deg. C, no advantage from irradiation could be demonstrated on the shelf-life and acceptability. (Atomindex citation 15:024616)