EurekaMag
+ Translate
+ Most Popular
Investigations on the organic drift in North Swedish streams
Limitations of Using Microsoft Excel Version 2016 (MS Excel 2016) for Statistical Analysis for Medical Research
Phloem necrosis of coffee in Surinam
Anatomy of Mystus seenghala IV Nervous system
Integrated farming system for gardenland conditions of Coimbatore district - an over view
Tetrapleure (Tetrapleura tetraptera), an unknown African medicinal and spice plant
The origin and phylogenetic significance of the trochophoran larvae 2. evolutionary significance of the larvae of coelomate worms and mollusks
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
Enterobacter amnigenus. An unusual human pathogen
Influence of Seriboost foliar application on leaf yield and leaf protein content in mulberry (Morus spp.), in relation to silkworm cocoon production
The identity of the lipstick mold of cultivated mushrooms agaricus bisporus
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
'Pan-sukh' disease of Rice in the Central Provinces
Geological age of the Ptilophyllum flora; a critical reassessment
Study of vitellogenesis in birds; physiological phases & role of folliculin in vitellogenesis
Evaluation of WCT coconut and Komadan coconut
Therapy for acne with saccharomyces boulardii
Evidence for Late Cretaceous N-S dextral shear in the west-central crystalline core, North Cascades, Washington
'Rajeshwari' - a high-yielding white seeded variety of sesame for Andhra Pradesh
Manufacture of Ricotta cheese from whey fortified with skim milk powder using different acidulants
Occurrence of Eutrichophilus mexicanus (Rudow, 1866) and Eutrichophilus lobatus (Ewing, 1936) (Phthiraptera: Trichodectidae) on Sphiggurus villosus (Cuvier, 1825) (Rodentia: Erethizontidae) in Rio de
Factors affecting fruitfulness in durian (Durio zibethinus Murr.). I. Flowering and pollination
Bronchial cuff pressure change caused by left-sided double-lumen endobronchial tube displacement
Some Biological Applications of Organometallic Compounds
The composition of pampas-grass (Cortaderia argentea.)

Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches


Effect of low-dose gamma irradiation on Staphylococcus aureus and product packaging in ready-to-eat ham and cheese sandwiches



Journal of Food Protection 65(11): 1800-1805



ISSN/ISBN: 0362-028X

PMID: 12430707

DOI: 10.4315/0362-028x-65.11.1800

Staphylococcus aureus is a common pathogen that causes foodborne illness. Traditional methods for controlling S. aureus do not address postprocess contamination. Low-dose gamma irradiation is effective in reducing pathogens in a variety of foods and may be effective in reducing S. aureus in ready-to-eat foods. The effects of gamma irradiation on product packaging should also be considered. The objective of this study was to determine the effects of gamma irradiation on product packaging and on S. aureus in ready-to-eat ham and cheese sandwiches. The effects of refrigerated storage on irradiated and nonirradiated sandwiches were also investigated. Ham and cheese sandwiches were inoculated with 10(6) or 10(7) CFU of S. aureus per g, frozen, irradiated, and analyzed by a standard plate count method. D10-values, the amount of irradiation needed to elicit a 1-log(10) reduction of bacteria, were calculated. In addition, irradiated sandwiches were analyzed after 1, 13, 27, and 39 days of storage at 4 degrees C. The integrity of postirradiated packaging material was analyzed using Fourier transform infrared (FTIR) spectroscopy. Two experiments yielded D10-values of 0.62 and 0.63. During refrigerated storage, sandwiches irradiated with 5.9 kGy showed no S. aureus growth at any time; sandwiches irradiated with 3.85 kGy showed a 6.18-log reduction in S. aureus after 13 days; and nonirradiated sandwiches showed a 0.53-log increase in S. aureus after 39 days. FTIR spectroscopy showed that the label side and the bulge side were composed of polyethylene terephthalate and nylon 6, respectively. No significant change in the packaging due to irradiation was detected. In this study, low-dose gamma irradiation was shown to be an effective method for reducing S. aureus in ready-to-eat ham and cheese sandwiches and proved to be more efficacious than refrigeration alone. Additionally, package integrity was not adversely affected by gamma irradiation.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 003730793

Download citation: RISBibTeXText

Related references

Effect of the cobalt 60 gamma irradiation dose on staphylococcus aureus. Voprosy Pitaniya 32(1): 72-76, 1973

PREVALENCE OF ENTEROTOXIGENIC AND MULTI-DRUG-RESISTANT Staphylococcus aureus IN READY TO EAT MEAT SANDWICHES. Slovenian Veterinary Research 55: 367-374, 2018

Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging. Journal of Food Science 76(6): M413-M420, 2011

Development of predictive models for the effects of gamma radiation, irradiation temperature, pH, and modified atmosphere packaging on Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus. International Atomic Energy Agency Technical Documents IAEA TECDOCs (1337): 21-26, 2003

Effect of the Co60 gamma irradiation dosage on Staphylococcus aureus. Voprosy Pitaniia 32(1): 72-76, 1973

The presence of Staphylococcus aureus and staphylococcal enterotoxins in ready-to-cook meatballs and white pickled cheese. Veteriner Fakultesi Dergisi Istanbul 32(3): 31-39, 2006

Effect of combined treatments between gamma irradiation, spices and/or thermal treatment on the viability and enterotoxicity of Staphylococcus aureus. Egyptian Journal of Microbiology 34(1): 79-95, 1999

Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat. Food Control 38: 88-95, 2014

The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiation Physics and Chemistry 69(5): 419-431, 2004

Effect of low-dose irradiation on growth of and toxin production by Staphylococcus aureus and Bacillus cereus in roast beef and gravy. International Journal of Food Microbiology 18(1): 25-36, 1993

Effect of gamma irradiation on Listeria monocytogenes in frozen, artificially contaminated sandwiches. Journal of Food Protection 65(11): 1740-1744, 2002

Tracing and inhibiting growth of Staphylococcus aureus in barbecue cheese production after product recall. Journal of Dairy Science 99(5): 3345-3350, 2016

Prevalence of Staphylococcus aureus and Methicillin-Resistant Staphylococcus aureus in Retail Ready-to-Eat Foods in China. Frontiers in Microbiology 7: 816, 2016

Combined effects of coating, modified atmosphere packaging, and gamma irradiation on quality maintenance of ready-to-use carrots (Daucus carota). Journal of Food Protection 68(2): 353-359, 2005

Packaging quality assurance guidance manual model for safe, shelf-stable, ready-to-eat food through high-dose irradiation. International Atomic Energy Agency Technical Documents IAEA TECDOCs (1337): 238-248, 2003