Authors: Hoz, L.; Cambero, M.I.; Cabeza, M.C.; Herrero, A.M.; Ordóñez, J.A.

Source: Journal of Food Protection®, Volume 71, Number 10, October 2008 , pp. 2001-2006(6)

Publisher: International Association for Food Protection

Abstract:

The inactivation kinetics for Listeria monocytogenes Scott A (CIP 103575, serotype 4b) and Listeria innocua (NTC 11288) after E-beam radiation were studied in vacuum-packed ready-to-eat dry-cured ham to optimize the sanitation treatment of this product. A treatment of 1.12 kGy was calculated to reach the food safety objective according to the U.S. Department of Agriculture criterion. No irradiation treatment is necessary to meet the European Union microbiological criterion for this bacterium. No changes (at doses ≤4 kGy) in the 2-thiobarbituric acid reactive substances values and texture were observed. Dry-cured hams treated with 1 and 2 kGy had negligible sensory modifications (appearance, odor, and flavor). However, the application of 3 and 4 kGy resulted in an increase in the intensity of off-odors and off-flavors. Despite these effects, all irradiated vacuum-packed dry-cured hams treated at ≤4 kGy were deemed acceptable for trading.

Document Type: Research article

Affiliations: 1: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain

Publication date: 2008-10-01

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