RESUMO
The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.
Assuntos
Manipulação de Alimentos/métodos , Irradiação de Alimentos/métodos , Higiene , Listeria monocytogenes/efeitos da radiação , Carne , Animais , Qualidade de Produtos para o Consumidor , Relação Dose-Resposta à Radiação , Contaminação de Alimentos/prevenção & controle , Microbiologia de Alimentos , Inocuidade dos Alimentos , Humanos , Listeria monocytogenes/crescimento & desenvolvimento , Carne/microbiologia , Carne/efeitos da radiação , Carne/normas , Reologia , Suínos , Paladar , Temperatura , Fatores de TempoRESUMO
To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 10(2) colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the food safety objective in the case of the "zero tolerance" criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses lower than 2 kGy. Therefore, the treatment of 1.5 kGy warrants safe IMF with sensory properties similar to those of the genuine products.
Assuntos
Fast Foods/microbiologia , Irradiação de Alimentos/métodos , Listeria monocytogenes/efeitos da radiação , Produtos da Carne/microbiologia , Saneamento/métodos , Animais , Fenômenos Químicos , Qualidade de Produtos para o Consumidor , Relação Dose-Resposta à Radiação , Escherichia coli O157/isolamento & purificação , Escherichia coli O157/patogenicidade , Escherichia coli O157/efeitos da radiação , Contaminação de Alimentos/prevenção & controle , Manipulação de Alimentos/métodos , Microbiologia de Alimentos/métodos , Conservação de Alimentos/métodos , Listeria monocytogenes/isolamento & purificação , Listeria monocytogenes/patogenicidade , Modelos Logísticos , Salmonella typhimurium/isolamento & purificação , Salmonella typhimurium/patogenicidade , Salmonella typhimurium/efeitos da radiação , Células-Tronco/microbiologia , Paladar , VácuoRESUMO
The radioresistance of Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and S. enterica serovar Typhimurium has been studied in a complex matrix like mayonnaise potato salad. D(10)-values of 0.56, 0.32-0.35, and 0.41-0.42 kGy were calculated for each organism, respectively. Keeping in mind these values, the microbiological criteria, the characteristics of the microorganisms, and a shelf life of the products of 20 days stored at 4°C, an irradiation treatment of 1 kGy was calculated to reach the food safety objectives. A duplication of the shelf life is also achieved with a dose of 1 kGy. Mayonnaise potato salad radiated with doses of up to 2 kGy showed negligible off-sensory characteristics.
