RT Journal Article
T1 Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment
A1 Lucas, J.Raúl
A1 Velasco De Diego, Raquel
A1 Selgas Cortecero, María Dolores
A1 Cabeza Briales, María Concepción
AB This work aimed to optimize the E-beam treatment of whole-boned dry-cured hams to reach the food safety objective for Listeria monocytogenes. According to the zero-tolerance criteria in the USA and China, 2.39 decimal reductions are required. Boned hams were grouped by their thickness in clusters A (≤ 7 cm) and B (> 7 cm). All of them were contaminated with Listeria innocua as a surrogate of the pathogen. The inoculum (approx. 107 cells) was placed in the space before occupied by the bone. Then, bilateral treatments at 1 and 2 kGy were applied to A and B clusters, respectively. Listerial load reductions higher than 2.39 log colony forming units (CFU) were observed in the innermost part of the pieces. The absorbed doses by the treated hams were < 3 kGy, avoiding the radiation over-exposure that could compromise their sensory quality. Therefore, taking into account the thickness of whole-bone ham pieces could optimize the sanitization effect of the E-beam treatment
PB Springer
SN 1661-5751
YR 2023
FD 2023
LK https://hdl.handle.net/20.500.14352/97243
UL https://hdl.handle.net/20.500.14352/97243
LA eng
NO Lucas JR, Velasco R, Selgas MD, Cabeza, MC. Dry-cured Ham Thickness Is a Limiting Factor for its Sanitization by E-beam Treatment. JCF. 2023; 18: 89-92
NO Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (Perú)
NO Fondo Nacional de Desarrollo Científico y Tecnológico (Chile)
NO European Commission
DS Docta Complutense
RD 5 abr 2025