Hoz L, Cambero M I, Cabeza M C, Herrero A M, Ordónez J A
Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
J Food Prot. 2008 Oct;71(10):2001-6. doi: 10.4315/0362-028x-71.10.2001.
The inactivation kinetics for Listeria monocytogenes Scott A (CIP 103575, serotype 4b) and Listeria innocua (NTC 11288) after E-beam radiation were studied in vacuum-packed ready-to-eat dry-cured ham to optimize the sanitation treatment of this product. A treatment of 1.12 kGy was calculated to reach the food safety objective according to the U.S. Department of Agriculture criterion. No irradiation treatment is necessary to meet the European Union microbiological criterion for this bacterium. No changes (at doses < or =4 kGy) in the 2-thiobarbituric acid reactive substances values and texture were observed. Dry-cured hams treated with 1 and 2 kGy had negligible sensory modifications (appearance, odor, and flavor). However, the application of 3 and 4 kGy resulted in an increase in the intensity of off-odors and off-flavors. Despite these effects, all irradiated vacuum-packed dry-cured hams treated at < or =4 kGy were deemed acceptable for trading.
在真空包装即食干腌火腿中研究了电子束辐照后单核细胞增生李斯特菌斯科特A株（CIP 103575，血清型4b）和无害李斯特菌（NTC 11288）的失活动力学，以优化该产品的卫生处理。根据美国农业部标准，计算得出1.12千戈瑞的处理剂量可达到食品安全目标。对于该细菌，达到欧盟微生物标准无需进行辐照处理。在剂量≤4千戈瑞时，未观察到硫代巴比妥酸反应性物质值和质地发生变化。用1千戈瑞和2千戈瑞处理的干腌火腿感官变化可忽略不计（外观、气味和风味）。然而，施加3千戈瑞和4千戈瑞会导致异味和异香强度增加。尽管有这些影响，但所有辐照剂量≤4千戈瑞的真空包装干腌火腿仍被认为可用于交易。
