Add to ORKGFermented sausage was prepared from irradiated sausage batter. Doses up to 500 Krad reduced the total aerobic bacteria by as much as 4 log cycles. Irradiation substantially reduced the coliform and staphylococci counts, and these bacteria did not reach levels that indicated public health concern even after fermentation. These reductions allowed the use of a lower inoculum and a longer fermentation. Irradiation of sausage preblends reduced the total aerobic population and extended the safe storage time. Ground beef was irradiated in either a refrigerated or frozen state and then stored at refrigeration temperatures for 14 days. Several groups of bacteria were monitored during storage to determine the nature of the spoilage flora. The ultimat...
More than three decades of research and development work on technological aspects of food irradiatio...
Food irradiation is considered an important tool not only for ensuring safety but also for extending...
The early aim of this research project was to determine, both at the retail level and in a central p...
Fermented sausage was prepared from irradiated sausage batter. Doses up to 500 Krad reduced the tota...
Heat treated sausages are not in demand by consumer although production of there are technologically...
The primary concern about microbial safety of irradiated food is the survival of pathogenic spore fo...
The primary concern about microbial safety of irradiated food is the survival of pathogenic spore fo...
Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survi...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 ...
The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 ...
The present study aimed to evaluate the survival of Salmonella typhimurium strain ATCC 14028, total ...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
More than three decades of research and development work on technological aspects of food irradiatio...
Food irradiation is considered an important tool not only for ensuring safety but also for extending...
The early aim of this research project was to determine, both at the retail level and in a central p...
Fermented sausage was prepared from irradiated sausage batter. Doses up to 500 Krad reduced the tota...
Heat treated sausages are not in demand by consumer although production of there are technologically...
The primary concern about microbial safety of irradiated food is the survival of pathogenic spore fo...
The primary concern about microbial safety of irradiated food is the survival of pathogenic spore fo...
Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survi...
The ability of low and medium dose irradiation to reduce foodborne hazards in meat and meat products...
The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 ...
The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 ...
The present study aimed to evaluate the survival of Salmonella typhimurium strain ATCC 14028, total ...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
Red meat, as exemplified by ground beef and pork, is subject to numerous opportunities for contamina...
More than three decades of research and development work on technological aspects of food irradiatio...
Food irradiation is considered an important tool not only for ensuring safety but also for extending...
The early aim of this research project was to determine, both at the retail level and in a central p...