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 (F...

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Veröffentlicht in:	Innovative food science & emerging technologies 2007-06, Vol.8 (2), p.299-305
Hauptverfasser:	Concepción Cabeza, M., Cambero, Isabel, de la Hoz, Lorenzo, Ordóñez, Juan A.
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Cooked ham E-beam irradiation food contamination food irradiation food pathogens food safety FSO ham Irradiation Listeria innocua Listeria monocytogenes microbial detection off odors optimization ready-to-eat foods RTE foods sensory properties shelf life
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