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Changes in microflora and other characteristics of vacuum-packaged pork loins irradiated at 3.0 kGy

Lebepe, S., Molins, R.A., Charoen, S.P., Farrar, H. IV., Skowronski, R.P.
Journal of food science 1990 v.55 no.4 pp. 918-924
pork, food irradiation, vacuum packaging, food microbiology, food spoilage
Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4 degrees C, 98 days) and mishandling (24-25 degrees C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5 degrees C. Irradiated loins kept at 2-4 degrees C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp., was detected in pork chops held at 5 degrees C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4 degrees C. With irradiation, TBA values were unaffected but Hunter a color values increased.