Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham

The inactivation kinetics of death of five Listeria monocytogenes and one Listeria innocua by E-beam irradiation have been studied in order to optimize the treatment for the sanitation of ready-to-eat (RTE) cooked ham. Treatments of 1 and 2.5 kGy were calculated to reach the food safety objective (FSO) according to the EU and USDA statements. These doses do not modify the sensory properties (appearance, odour and flavour) in such a way that they were detected by consumers, excepting the odour when 2.5 kGy are applied to meet the USDA criterion. The application of E-beam irradiation at low dose (< 2.0 kGy) to packed ready-to-eat (RTE) cooked ham was found to be an effective treatment to reach the food safety objective (FSO) in this product. This treatment provides a great opportunity from an industrial point of view. Several reasons may be adduced to support this opinion, such as, it is a clean, cheap and rapid treatment, it works at continuous flow, no sensory changes are detected by the consumer and it is environmentally friendly. Additionally, this procedure could be applied for the sanitation of a broad range of similar RTE meat products.