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Effet des emballages sous vide et sous atmosphère modifiée combinés à l'irradiation pour la prévention de Escherichia coli O157:H7 dans les steaks hachés.

Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties.

Auteurs : KUDRA L. L., SEBRANEK J. G., DICKSON J. S., et al.

Type d'article : Article

Résumé

In this study, the combined effects of irradiation and vacuum or modified atmosphere packaging (MAP) of fresh ground beef patties were investigated. Following irradiation, the number of surviving E. coli micro-organisms did not change significantly during storage at 4°C for 6 weeks. Temperature abuse (25°C) resulted in growth in the vacuum-packaged patties but not in MAP packages. High-CO2 MAP thus appeared to be more effective against E. coli growth following temperature abuse.

Détails

  • Titre original : Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties.
  • Identifiant de la fiche : 30007052
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 74 - n. 12
  • Date d'édition : 12/2011
  • DOI : http://dx.doi.org/10.4315/0362-028X.JFP-11-289

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