Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese
- Raquel Velasco de Diego 1
- Juan Antonio Ordóñez Pereda 1
- María Isabel Cambero Rodríguez 1
- María Concepción Cabeza 1
- 1 Department of Nutrition, Food Science and Food Technology. School of Veterinary, Complutense University of Madrid, Madrid
ISSN: 1618-1905
Año de publicación: 2015
Volumen: 18
Número: 1
Páginas: 33-40
Tipo: Artículo
Otras publicaciones en: International microbiology: official journal of the Spanish Society for Microbiology
Resumen
Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the food safety objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial safety. [Int Microbiol 2015; 18(1):33-40]Keywords: Listeria monocytogenes · food safety objective (FSO) · soft mould-ripened cheeses · E-beam radiation