Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

We investigated the effects of water content, activity, sodium chloride (NaCl) and sucrose contents on the survival of Salmonella typhimurium ATCC 14028 in irradiated mechanically deboned chicken meat (MDCM) and ground pork loin. The effects of NaCl and sucrose concentration were investigated by adding various amounts to MDCM or ground pork loin, or by rehydrating freeze-dried ground pork loin with NaCl solutions with various degrees of saturation. The effects of water content were investigated by rehydrating freeze-dried ground pork loin with different quantities of water. Inoculated samples were irradiated at 5°C in vacuo to various doses up to 6.0 kGy. Highly significant effects (p < 0.01) of water content, water activity (aw) and NaCl content, but not of sucrose content, on the survival of S. typhimurium were identified. The failure of sucrose to provide the same protection for S. typhimurium in meat against radiation argues against reduced water activity being a primary mechanism of protection. The results indicate that the survival of foodborne pathogens on irradiated meats with reduced water content or increased NaCl levels may be greater than expected.

Keywords: CHICKEN; IRRADIATION; PORK; SALMONELLA TYPHIMURIUM; SALT; WATER

Document Type: Research Article

Affiliations: Food Safety Research Unit, Eastern Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Philadelphia, Pennsylvania 19118

Publication date: May 1, 1995

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more