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Inactivation par irradiation ionisante des pathogènes alimentaires dans les produits congelés à base de fruits de mer.

Radiation inactivation of foodborne pathogens on frozen seafood products.

Auteurs : SOMMERS C. H., RAJKOWSKI K. T.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Radiation inactivation of foodborne pathogens on frozen seafood products.
  • Identifiant de la fiche : 30001371
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 74, n. 4 - vol. 74, n. 4
  • Date d'édition : 04/2011

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