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Irradiation and modified atmosphere packaging for the control of Listeria monocytogenes on turkey meat

Irradiation and modified atmosphere packaging for the control of Listeria monocytogenes on turkey meat

Journal of Food Protection 62(10): 1136-1142

When radiation-sterilized ground turkey meat was inoculated with Listeria monocytogenes, packaged under mixtures of nitrogen and carbon dioxide, and irradiated with gamma-radiation doses of 0 to 3.0 kGy, there was a statistically significant (P < 0.05), but probably not a biologically significant, lower (0.39 log) predicted bacterial survival in the presence of 100% carbon dioxide than in the presence of 100% nitrogen. Possibly because all atmospheres contained oxygen and because a response surface design was used, gamma-radiation resistance was not significantly (P < 0.05) different in air than in modified atmosphere packaging (MAP) mixtures containing 5% O(2) or containing 20, 40, 60, and 80% CO(2) and balance N(2). The antilisterial effects of MAP mixtures containing 17.2, 40.5, and 64% CO(2) and balance N(2) were compared to those associated with air and vacuum packaging on turkey inoculated with approximately 5 x 10(3) CFU/g. Samples were irradiated to doses of 0, 0.5, 1.0, 1.5, 2.0, and 2.5 kGy and were stored at 7 degrees C for up to 28 days. Irradiation treatments were significantly more lethal in the presence of air packaging than in either vacuum packaging or MAP, and in those samples that received >1.0 kGy, there was a concentration-dependent CO(2) inhibition of L. monocytogenes multiplication and/or recovery.

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Accession: 010885602

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PMID: 10528716

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