Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

1997-12-01
Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D-10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the presentation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d.
POULTRY SCIENCE

Suggestions

Effects of brine injection ingredients and parameters on the quality of chicken breast and quail
Ayduğan, Kaan; Yıldız, Fatih; Department of Food Engineering (2002)
Effects of different ingredients, injection levels, and massaging process are investigated upon meat water holding properties by different meat types in meat products processed with brine injection. An experimental process cycle was established to investigate brine injection pro cess. Experimental process constituted brine injection, massaging, maturation, packaging, and cooking steps. Experiments were applied in chicken breast and quail meat. 1%, 2 % sodium- tripolyphospate(STPP) solutions with constant 2%...
Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens
Alpas, Hami; BOZOGLU, F; RAY, B (Elsevier BV, 2000-09-15)
The objective of this: study is to determine the interactions between high hydrostatic pressure, pressurization temperature, time and pH during pressurization on death and injury of pressure-resistant and pressure-sensitive strains of four foodborne pathogens: Staphylococcus aureus 485 and 765, Listeria monocytogenes CA and OH2, Escherichia coli O157:H7 933 and 931, Salmonella enteritidis FDA and Salmonella typhimurium E21274. Among these strains S. aureus 485, L. monocytogenes CA, E, coli O157:H7 933 and S...
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-05-01)
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the ...
The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice
Alpas, Hami (2000-06-01)
The objective of this study was to combine pressure (345 MPa) with heat (50 degrees C), and bacteriocins (5000 AU/ml sample) for a short time (5 min) for the inactivation of relatively pressure-resistant strains of four foodborne pathogens: Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella in pasteurized milk and orange juice. Without bacteriocin addition, 5.5 log-cycle reduction was obtained for S. aureus 485 in milk whereas more than 8 log-cycle reduction was achieved ...
Modeling inactivation kinetics of food borne pathogens at a constant temperature
Buzrul, Sencer; Alpas, Hami (2007-01-01)
Four food borne pathogens (Listeria monocytogenes CA and Ohio(2), Salmonella enteritidis FDA and Salmonella typhinlurium E21274, Escherichict coli O157:H7 931 and 933, Staphylococcus aureus 485 and 765) were inactivated under mild temperature (60 degrees C) and their survival curves determined at selected time intervals. Tailing was observed in all survival curves as a monotonic upward concavity. The resulting survival curves were either described by the Weibull or traditional first-order model and goodness...
Citation Formats
B. Gursel and G. C. Gültekin, “Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat,” POULTRY SCIENCE, pp. 1661–1664, 1997, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35153.