Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium Erythorbate |
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| Authors: | CH Sommers AP Handel BA Niemira |
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| Affiliation: | Authors Sommers and Niemira are with the Food Safety Research Unit, U.S. Dept. of Agriculture, Agricultural Research Service, North Atlantic Area, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Author Handel is with the Dept. of Bioscience and Biotechnology, Drexel Univ., 3141 Chestnut Street, Philadelphia, PA 19104. Direct inquiries to author Sommers (E-mail: ). |
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| Abstract: | ABSTRACT: Listeria monocytogenes is a common contaminant of ready-to-eat meat products that can be eliminated by low dose ionizing radiation. Sodium erythorbate (SE), an antioxidant, is commonly included in cured meat emulsions or applied to the surfaces of cured meats as a solution prior to packaging. The radiation resistance (Dγ) of L. monocytogenes increased when suspended in SE solutions of 0.1% and greater. However, no differences in Dγ, which ranged from 0.67 kGy to 0.70 kGy, were observed when L. monocytogenes was inoculated onto cooked cured meat products (frankfurters or bologna slices) which contained no SE, 0.05% SE in the emulsion, or a 10% SE solution applied to the product surface. Surface antioxidant power of the cured meats did not reach a level sufficient to protect L. monocytogenes against the lethal effects of ionizing radiation. Therefore, the industrial practice of applying SE to the surfaces of cured meat products would not compromise the efficacy of irradiation as an antimicrobial process. |
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| Keywords: | food irradiation antioxidant protection |
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