Cabeza Briales, María ConcepciónHoz Perales, Lorenzo De LaVelasco De Diego, RaquelCambero Rodríguez, María IsabelOrdóñez Pereda, Juan Antonio2024-01-302024-01-302009Cabeza 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;83:320–270309-174010.1016/j.meatsci.2009.05.019https://hdl.handle.net/20.500.14352/96778The 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 productengAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://www.doi.org/10.1016/j.meatsci.2009.05.019https://www.sciencedirect.com/science/article/pii/S0309174009001582?via%3Dihubrestricted access61SalmonellaListeria monocytogenesListeria innocua NTC 11288Dry fermented sausagesE-beam irradiationTecnología de los alimentosBromatología (Veterinaria)3309.13 Conservación de Alimentos3309.20 Propiedades de Los Alimentos3309.90 Microbiología de Alimentos3309.99 Otras