Publications
Detailed Information
Effects of combined treatments of electron-beam irradiation and addition of leek (allium tuberosum) extract on reduction of pathogens in pork jerky
Cited 15 time in
Web of Science
Cited 16 time in Scopus
- Authors
- Issue Date
- 2012-12
- Publisher
- Mary Ann Liebert Inc.
- Citation
- Foodborne Pathogens and Disease, Vol.9 No.12, pp.1083-1087
- Abstract
- This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared pork jerky samples (control and samples with 1.0% leek extract) were inoculated with pathogens and subsequently irradiated at 0, 0.5, 1, 2, 3, and 4 kGy doses. In comparison with the control, samples with 1.0% leek extract showed significant reduction in the numbers of Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium. No viable counts were detected for Salmonella Typhimurium in both control and leek-extract samples, and for E. coli and L. monocytogenes in the leek-extract sample exposed to 3 kGy irradiation dose. The D-10 values for E. coli, L. monocytogenes, and Salmonella Typhimurium observed in the irradiated samples with leek extract were 0.39, 0.34, and 0.32 kGy, while the D-10 values in those without leek extract were 0.65, 0.65, and 0.39 kGy, respectively. Therefore, our results clearly showed that irradiation combined with leek extract was effective in reducing pathogens, suggesting that a low dose of irradiation combined with the addition of a natural antimicrobial agent can enhance the microbial safety and shelf-life of pork jerky.
- ISSN
- 1535-3141
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.