Effects of X‐ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets

Summary Pork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation (D10 value), quality changes...

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Veröffentlicht in:	International journal of food science & technology 2024-11, Vol.59 (11), p.8372-8382
Hauptverfasser:	Yeom, Seo‐Joon, Kim, Sang‐Su, Yoon, Ki‐Nam, Cho, Min‐Ji, Song, Beom‐Seok, Park, Jong‐Heum, Kim, Young‐Min, Kim, Jae‐Kyung
Format:	Artikel
Sprache:	eng
Schlagworte:	Aerobic bacteria coliform bacteria Color cross contamination D10 values Deactivation E coli Escherichia coli Escherichia coli O157 Food contamination Food irradiation Food processing Food quality Food sanitation Foodborne pathogens hydrocarbon profile Hydrocarbons Hygiene Inactivation Irradiation Listeria monocytogenes microbiological quality Microorganisms Pathogens Pork pork cutlets quality changes Radiation dosage Salmonella Typhimurium Staphylococcus aureus Thiobarbituric acid thiobarbituric acid-reactive substances X-radiation X-rays X‐ray irradiation Yeasts
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