Survival of Listeria monocytogenes and Salmonella typhimurium and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation |
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| Authors: | AN-HUNG FU JG SEBRANEK EA MURANO |
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| Affiliation: | Authors Fu and Sebranek are with the Departments of Animal Science and of Food Science &Human Nutrition, Iowa State Univ., Ames, IA 50011.;Author Murano is with the Dept. of Microbiology, Immunology, and Preventive Medicine, Iowa State Univ., Ames, IA 50011. |
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| Abstract: | Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low-dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P < 0.05) both pathogens and TPC during 7°C storage in ham, especially when combined with low-dose irradiation. |
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| Keywords: | ham pork chops irradiation sterilization pathogens |
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