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Radiation inactivation of foodborne pathogens on frozen seafood products.

Author(s) : SOMMERS C. H., RAJKOWSKI K. T.

Type of article: Article

Summary

In this study, gamma irradiation was used to inactivate foodborne pathogens inoculated onto seafood (scallops, lobster meat, blue crab, swordfish, octopus and squid) which was then frozen at -20°C. The main finding was that the radiation dose required was significantly lower than that used to inactivate pathogens on frozen meat and vegetables. The focus was on Listeria monocytogenes, Staphylococcus aureus and Salmonella.

Details

  • Original title: Radiation inactivation of foodborne pathogens on frozen seafood products.
  • Record ID : 30001371
  • Languages: English
  • Source: Journal of Food Protection - vol. 74, n. 4 - vol. 74, n. 4
  • Publication date: 2011/04

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