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
Hauptverfasser:	LAMB, Jennifer L, GOGLEY, Jennifer M, THOMPSON, M. Jasmine, SOLIS, Daniel R, SEN, Sumit
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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