Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches
Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to...
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| Veröffentlicht in: | Journal of food protection 2002-11, Vol.65 (11), p.1800-1805 |
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| creator | LAMB, Jennifer L GOGLEY, Jennifer M THOMPSON, M. Jasmine SOLIS, Daniel R SEN, Sumit |
| description | Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamna irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 10(6) or 10(7) CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4 degrees C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation. |
| doi_str_mv | 10.4315/0362-028X-65.11.1800 |
| format | Article |
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Jasmine ; SOLIS, Daniel R ; SEN, Sumit</creator><creatorcontrib>LAMB, Jennifer L ; GOGLEY, Jennifer M ; THOMPSON, M. Jasmine ; SOLIS, Daniel R ; SEN, Sumit</creatorcontrib><description>Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamna irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 10(6) or 10(7) CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4 degrees C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-65.11.1800</identifier><identifier>PMID: 12430707</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Biological and medical sciences ; Colony Count, Microbial ; Dose-Response Relationship, Radiation ; Food Handling - methods ; Food industries ; Food Irradiation ; Food Microbiology ; Food Packaging ; food-borne diseases ; Fundamental and applied biological sciences. Psychology ; Gamma Rays ; inactivation ; Meat Products - microbiology ; refrigeration ; Research and development. New food products, dietetic foods and beverages ; Spectroscopy, Fourier Transform Infrared ; Staphylococcus aureus ; Staphylococcus aureus - radiation effects</subject><ispartof>Journal of food protection, 2002-11, Vol.65 (11), p.1800-1805</ispartof><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c523t-db851d8cfd88ab49d8efad45f72857a30ebf7926c695b1e551b00d4d3203c0023</citedby><cites>FETCH-LOGICAL-c523t-db851d8cfd88ab49d8efad45f72857a30ebf7926c695b1e551b00d4d3203c0023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,782,786,27933,27934</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14024017$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12430707$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>LAMB, Jennifer L</creatorcontrib><creatorcontrib>GOGLEY, Jennifer M</creatorcontrib><creatorcontrib>THOMPSON, M. Jasmine</creatorcontrib><creatorcontrib>SOLIS, Daniel R</creatorcontrib><creatorcontrib>SEN, Sumit</creatorcontrib><title>Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamna irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 10(6) or 10(7) CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4 degrees C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.</description><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Dose-Response Relationship, Radiation</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Irradiation</subject><subject>Food Microbiology</subject><subject>Food Packaging</subject><subject>food-borne diseases</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gamma Rays</subject><subject>inactivation</subject><subject>Meat Products - microbiology</subject><subject>refrigeration</subject><subject>Research and development. New food products, dietetic foods and beverages</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Staphylococcus aureus</subject><subject>Staphylococcus aureus - radiation effects</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU1rFEEQhhtRzBr9ByJ90dtsqr9mpo8SEhUCHjSQW1PTH7ujM9Nr9wxhD_739JjFHBUKqhqeeuniIeQtg60UTF2AqHkFvL2rarVlbMtagGdkw7SUlQbdPCebv8gZeZXzDwDgmtcvyRnjUkADzYb8vgrB25nGQId4X7mYPd3hOCLtU0LX49zHiZb6NuNhfxyijdYumeKS_NomRw8puqVEHND-xF0_7Wg_0eTRHas5Vh5nusfxD2n33pf8XOb7vjzya_Ii4JD9m1M_J7fXV98vP1c3Xz99ufx4U1nFxVy5rlXMtTa4tsVOatf6gE6q0PBWNSjAd6Epl9laq455pVgH4KQTHIQtR4tz8uExt_z11-LzbMY-Wz8MOPm4ZMN1XTeigf8Auaxlzf4JslZLkFoXUD6CNsWckw_mkPoR09EwMKtIs1oyqyVTK8OYWUWWtXen_KUbvXtaOpkrwPsTgNniEBJOts9PnAQugTXiAYJbpyU</recordid><startdate>20021101</startdate><enddate>20021101</enddate><creator>LAMB, Jennifer L</creator><creator>GOGLEY, Jennifer M</creator><creator>THOMPSON, M. Jasmine</creator><creator>SOLIS, Daniel R</creator><creator>SEN, Sumit</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7TB</scope><scope>F28</scope></search><sort><creationdate>20021101</creationdate><title>Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches</title><author>LAMB, Jennifer L ; GOGLEY, Jennifer M ; THOMPSON, M. Jasmine ; SOLIS, Daniel R ; SEN, Sumit</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c523t-db851d8cfd88ab49d8efad45f72857a30ebf7926c695b1e551b00d4d3203c0023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Dose-Response Relationship, Radiation</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Irradiation</topic><topic>Food Microbiology</topic><topic>Food Packaging</topic><topic>food-borne diseases</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gamma Rays</topic><topic>inactivation</topic><topic>Meat Products - microbiology</topic><topic>refrigeration</topic><topic>Research and development. New food products, dietetic foods and beverages</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Staphylococcus aureus</topic><topic>Staphylococcus aureus - radiation effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>LAMB, Jennifer L</creatorcontrib><creatorcontrib>GOGLEY, Jennifer M</creatorcontrib><creatorcontrib>THOMPSON, M. 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Jasmine</au><au>SOLIS, Daniel R</au><au>SEN, Sumit</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2002-11-01</date><risdate>2002</risdate><volume>65</volume><issue>11</issue><spage>1800</spage><epage>1805</epage><pages>1800-1805</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamna irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 10(6) or 10(7) CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log10 reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4 degrees C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>12430707</pmid><doi>10.4315/0362-028X-65.11.1800</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2002-11, Vol.65 (11), p.1800-1805 |
| issn | 0362-028X 1944-9097 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Biological and medical sciences Colony Count, Microbial Dose-Response Relationship, Radiation Food Handling - methods Food industries Food Irradiation Food Microbiology Food Packaging food-borne diseases Fundamental and applied biological sciences. Psychology Gamma Rays inactivation Meat Products - microbiology refrigeration Research and development. New food products, dietetic foods and beverages Spectroscopy, Fourier Transform Infrared Staphylococcus aureus Staphylococcus aureus - radiation effects |
| title | Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches |
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