Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment
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Lucas, J. Raúl
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Velasco, Raquel
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Selgas, María Dolores
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Cabeza, Maria Concepcion
- 1 Department Section of Food Technology, Veterinary Faculty, Complutense University
- 2 Department of Animal Health and Public Health, Veterinary Medicine Faculty, Universidad Nacional Mayor de San Marcos, 15021, San Borja, Lima, Peru
Revista:
Journal of Consumer Protection and Food Safety
ISSN: 1661-5751, 1661-5867
Any de publicació: 2022
Tipus: Article
Altres publicacions en: Journal of Consumer Protection and Food Safety
Informació de finançament
Finançadors
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
- RTA 2013-00070-C03-02 and RTA 2017-00027-C03-02
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European Agricultural Fund for Rural Development
- European Agricultural Fund for Rural Development
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Universidad Complutense de Madrid
- Investigation Group BSCH-UCM Nº 920276 Ref GR3/14
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Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica
- 215-2015-FONDECYT
Referències bibliogràfiques
- Cambero MI, Cabeza MC, Escudero R, Manzano S, García-Márquez I, Velasco R, Ordóñez JA (2012) Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation. Foodborne Pathog Dis 9(7):594–599. https://doi.org/10.1089/fpd.2011.1111
- Chen Y, Chen M, Wang J, Wu Q, Cheng J, Zhang J, Sun Q, Xue L, Zeng H, Lei T, Pang R, Ye Q, Wu S, Zhang S, Wu H, Li W, Kou X (2020) Heterogeneity, characteristics, and public health implications of Listeria monocytogenes in ready-to-eat foods and pasteurized milk in China. Front Microbiol 11:642. https://doi.org/10.3389/fmicb.2020.00642
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- IAEA (2015) Manual of good practice in food irradiation. Technical Reports Series No. 481, International Atomic Energy Agency, Vienna
- ICMSF (2018) Listeria monocytogenes in ready-to-eat deli-meats. Microorganisms in Foods 7. Microbiological testing in Food Safety Management, 2nd edn. Springer, Cham, pp 357–384
- Lucas JR, Selgas MD, García ML, Velasco R, Cabeza MC (2020) Control of Listeria monocytogenes in boned dry-cured ham by E-beam treatment. J Food Saf 40(2):e12757. https://doi.org/10.1111/jfs.12757
- Lucas JR, Alía A, Velasco R, Selgas MD, Cabeza MC (2021) Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham. Int J Food Microbiol 340:109057. https://doi.org/10.1016/j.ijfoodmicro.2021.109057
- Montiel R, Peirotén Á, Ortiz S, Bravo D, Gaya P, Martínez-Suárez JV, Tapiador J, Nuñez M, Medina M (2020) Inactivation of Listeria monocytogenes during dry-cured ham processing. Int J Food Microbiol 318:108469. https://doi.org/10.1016/j.ijfoodmicro.2019.108469
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- Venugopal V, Doke SN, Thomas P (1999) Radiation processing to improve the quality of fishery products. Crit Rev Food Sci Nutr 39(5):391–440. https://doi.org/10.1080/10408699991279222