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Use of ionizing radiation in refrigerated foods.

Author(s) : KING J., FIGUEROA G., PABLO S. de

Summary

The effect of irradiation on the shelf-life of ready to eat meals prepared by a local caterer was studied. The meals, comprising beef, mashed potatoes, beans and peas, trout, rice and carrots, and pork, potatoes, rice and green beans (nitrogen or air packed), were irradiated at 0.5, 1 and 1.5 kilograys, or frozen (-55°C) before irradiation at 1.5, 2 and 3 kilogray, and stored at 3°C. Batches were prepared in winter, spring or summer. The mesophilic aerobic counts, psychrotrophic aerobic counts, total and faecal coliforms, and Salmonella spp., Staphylococcus aureus, Clostridium spp. and Listeria monocytogenes were determined.

Details

  • Original title: Use of ionizing radiation in refrigerated foods.
  • Record ID : 2000-0233
  • 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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