Effects of irradiation on selected pathogens in meat and meat products.

摘要

he ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products was investigated.;Listeria monocytogenes and Salmonella typhimurium were inoculated on cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured ham. Low (0.75-0.90 kGy) or medium doses (1.8-2.0 kGy) of irradiation, each dose delivered at either a low (8.2 ft/sec) or high (17.9 ft/sec) dose-rate were applied. The meat products were processed, then stored at 7;Medium dose irradiation was more effective in reducing the number of pathogens than low dose, and no dose-rate effect was observed in this study. For pork, low dose irradiation reduced L. monocytogenes by more than 2 log, and S. typhimurium by 1 to 3 log. There was a significant (P