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Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Cabeza, M.C., de la Hoz, L., Velasco, R., Cambero, M.I., Ordóñez, J.A.
Meat science 2009 v.83 no.2 pp. 320-327
sausages, fermented foods, dried meat, ready-to-eat foods, food irradiation, gamma radiation, decontamination, Listeria innocua, Listeria monocytogenes, Salmonella enteritidis, Salmonella enterica subsp. enterica serovar Typhimurium, radiation resistance, food packaging, vacuum packaging, dynamic programming, bacterial contamination, food pathogens, food safety, sensory evaluation, odors, appearance (quality), taste, inactivation
The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages (“salchichon” and “chorizo”) in order to optimize the sanitation treatment of these products. A treatment of 1.29kGy was calculated to reach the food safety objective (FSO) according to the “zero tolerance” criterion for the three strains. No irradiation treatment was necessary to meet the 10² c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with <=2kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated product.