Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham Zhu, M. J. Mendonca, Aubrey Ismail, H. A. Ahn, Dong Du, M. Lee, E. J. Ahn, Dong
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Animal Science 2021-06-03T21:00:19.000 2021-08-14T02:09:13Z 2021-08-14T02:09:13Z Sat Jan 01 00:00:00 UTC 2005 2005-04-01
dc.description.abstract <p>Irradiation is an effective technology in eliminating Listeria monocytogenes, but it induces quality changes in meat products at or above specific radiation doses. To minimize irradiation-induced quality changes, only low irradiation doses are recommended. However, low-dose irradiation provides a chance for some pathogens to survive and proliferate during prolonged storage. To solve this problem, antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benzoate (PB)] and low-dose irradiation were combined and tested for their effects on the growth of L. monocytogenes and meat quality. The log10 reductions of L. monocytogenes in hams following exposure to 1.0 to 2.5 kGy of irradiation ranged from 2.0 to 5.0. The D10 values were 0.52 kGy for control ham or ham with PB, SL, or PB + SL; 0.49 kGy for ham with SL+SDA; and 0.48 kGy for ham with PB + SL + SDA (PSS). Addition of SL + SDA or PB + SL in combination with 1.0 kGy of irradiation was effective in suppressing the growth of L. monocytogenes for about 6 wk when stored at 4 degrees C, whereas 2.0 kGy of irradiation was listeriostatic. Ham irradiated with 1 kGy in combination with PSS was listeriostatic throughout storage. SL increased firmness of turkey hams, and sensory panelists noted that the saltiness was a little higher in products containing SL, but its overall impact on quality was minimal. Amounts of benzene were detected in irradiated hams with PB, showing PB was not fit as an antimicrobial ingredient for irradiated foods. In conclusion, 2% SL and 0.1% SDA in combination with low-dose irradiation were effective in ensuring the safety of ready-to-eat meat products against L. monocytogenes.</p>
dc.description.comments <p>This article is published as Zhu, M. J., Aubrey Mendonca, H. A. Ismail, Min Du, E. J. Lee, and D. U. Ahn. "Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham." <em>Poultry Science</em> 84, no. 4 (2005): 613-620. doi:<a href="" target="_blank" title="Persistent link using digital object identifier">10.1093/ps/84.4.613</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 1903
dc.identifier.contextkey 23184665
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/897
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 02:19:38 UTC 2022
dc.source.bitstream archive/|||Sat Jan 15 02:19:39 UTC 2022
dc.source.uri 10.1093/ps/84.4.613
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Biotechnology
dc.subject.disciplines Food Microbiology
dc.subject.disciplines Food Processing
dc.subject.disciplines Meat Science
dc.subject.keywords Listeria monocytogenes
dc.subject.keywords e-beam irradiation
dc.subject.keywords antimicrobial ingredient
dc.subject.keywords ready-to-eat turkey ham
dc.subject.keywords meat quality
dc.title Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
Original bundle
Now showing 1 - 2 of 2
147.83 KB
Adobe Portable Document Format
116.19 KB
Adobe Portable Document Format