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Inhibition of toxinogenesis of type A Clostridium botulinum in beef using combined treatments.

Author(s) : LASTA J. A., RODRIGUEZ H. R., PENSEL N. A., MARGARIA C. A., GALLINGER M. M., ARTUSO C. A., MASANA M. O., SUAREZ-REBOLLO M. P.

Summary

A shelf stable beef product was developed on the basis of combined treatments involving a reduction in water activity and using specific anti-microbial agents, thermal processing, vacuum packaging and irradiation. Beef foreshanks were cured, thermally processed and irradiated at 7.5 and 15 kilograys. Sensory analysis and microbiological, chemical and lipid stability studies were carried out on the non-inoculated samples. In addition, challenge studies involving samples inoculated with 1000 or 10,000 spores of Clostridium botulinum/g were performed.

Details

  • Original title: Inhibition of toxinogenesis of type A Clostridium botulinum in beef using combined treatments.
  • Record ID : 1999-2993
  • Languages: English
  • Source: Combination processes for food irradiation.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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