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Diminution de la flore habituelle par irradiation et impact de cette dernière sur la capacité de multiplication de Listeria monocytogenes sur de la dinde hachée à une température de 7 °C emballée sous atmosphère modifiée.

Reduction of normal flora by irradiation and its effect on the ability of Listeria monocytogenes to multiply on ground turkey stored at 7 °C when packaged under a modified atmosphere.

Auteurs : THAYER D. W., BOYD G.

Type d'article : Article

Résumé

Listeria monocytogenes did not multiply faster during storage at 7 °C on irradiated than on nonirradiated raw ground turkey, and there was a concentration-dependent inhibition of its multiplication by CO2. Ground turkey was gamma irradiated at 5 °C to 0, 1.5, and 2.5 kGy and inoculated (~100 CFU/g) after irradiation with a cocktail of L. monocytogenes ATCC 7644, 15313, 49594, and 43256. The meat was then packaged in air-permeable pouches or under atmospheres containing 30 or 53% CO2, 19% O2, and 51 or 24% N2 and stored at 7 °C for up to 28 days. A dose of 2.5 kGy extended the time for the total plate count to reach 10 000 000 CFU/g from 4 to 19 days compared to that for nonirradiated turkey in air-permeable pouches. Irradiating ground turkey did not decrease its safety when it was contaminated following processing with L. monocytogenes.

Détails

  • Titre original : Reduction of normal flora by irradiation and its effect on the ability of Listeria monocytogenes to multiply on ground turkey stored at 7 °C when packaged under a modified atmosphere.
  • Identifiant de la fiche : 2002-0271
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 63 - n. 12
  • Date d'édition : 12/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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