Department of Nutrition, Food Science, and Food Technology, Faculty of Veterinary Science, Complutense University, Madrid, Spain.
Foodborne Pathog Dis. 2012 Jul;9(7):594-9. doi: 10.1089/fpd.2011.1111. Epub 2012 May 2.
To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 10(2) colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the food safety objective in the case of the "zero tolerance" criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses lower than 2 kGy. Therefore, the treatment of 1.5 kGy warrants safe IMF with sensory properties similar to those of the genuine products.
为了优化即食（RTE）中湿度食品（IMF）的卫生处理，研究了电子束辐照处理后单核细胞增生李斯特菌斯科特 A（CIP 103575）、无害李斯特菌（NTC 11288）、肠炎沙门氏菌血清型 Typhimurium（CECT 443）和大肠杆菌 O157:H7（CECT 4972）的行为。作为食品基质，使用了三种 RTE 真空包装产品（伊比利亚干腌火腿、干牛肉[塞西娜]和烟熏金枪鱼）。虽然当单核细胞增生李斯特菌的 10(2)菌落形成单位/g 微生物标准适用时，辐照处理不是必需的，但对于 IMF，必须进行 1.5 kGy 的处理，以满足“零容忍”标准下三种菌株的食品安全目标。IMF 产品在低于 2 kGy 的剂量下，颜色（L*、a和 b）、感官（外观、气味和味道）和流变学（硬度、弹性、粘性、内聚性、胶粘性、咀嚼性和断裂强度）参数几乎没有变化。因此，1.5 kGy 的处理可以保证 IMF 的安全性，同时保持与真品相似的感官特性。
