RT Journal Article
T1 Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation
A1 Cabeza Briales, María Concepción
A1 Hoz Perales, Lorenzo De La
A1 Velasco De Diego, Raquel
A1 Cambero Rodríguez, María Isabel
A1 Ordóñez Pereda, Juan Antonio
AB 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 1.29 kGy 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 62 kGy 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
PB Elsevier
SN 0309-1740
YR 2009
FD 2009
LK https://hdl.handle.net/20.500.14352/96778
UL https://hdl.handle.net/20.500.14352/96778
LA eng
NO Cabeza MC, de la Hoz L, Velasco R, Cambero MI, Ordóñez JA. Safety and Quality of Ready-to-eat Dry Fermented Sausages Subjected to E-beam Radiation. Meat Sci.2009;83:320–27
NO Ministerio de Ministerio de Educación y Ciencia (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 4 abr 2025