Results

Pathogen reduction by E-beam

The application of E-beam at doses of 1- 2 KGy has been demonstrated to be a very useful approach to reach the Food Safety Objectives (FSO) in relation with L. monocytogenes  and S. Enteritidis in several ready-to-eat (RTE) meat products (cooked and dry ham, beef jerky, fermented sausages and fresh poultry), without changes in the sensory attributes.

Light pulses reduced 2–3 logs the L. monocytogenes load when 8.4 J/cm2 were applied. LP can pass through packaging films at least 60 μm thick but they are only useful for the decontamination of smooth surfaces (e.g. cooked ham slices).

Enteric viruses were highly resistant and, in cooked ham, only 1 D reduction was obtained with a dose (KGy) of about 3.18 (hepatitis A), 7.66 (murine norovirus), 15.18 (human norovirus I) and 12.58 (human norovirus II).

 

Pathongen reduction by high presure
Antimicribial effect of lactoferrin (LF) and derivates (PDLF and AMILF)





















Microbial variavility studies

March 09 - Emergent Technologies

Pathogen reduction by E-beam

The application of E-beam at doses of 1- 2 KGy has been demonstrated to be a very useful approach to reach the Food Safety Objectives (FSO) in relation with L. monocytogenes  and S. Enteritidis in several ready-to-eat (RTE) meat products (cooked and dry ham, beef jerky, fermented sausages and fresh poultry), without changes in the sensory attributes.

Light pulses reduced 2–3 logs the L. monocytogenes load when 8.4 J/cm2 were applied. LP can pass through packaging films at least 60 μm thick but they are only useful for the decontamination of smooth surfaces (e.g. cooked ham slices).

Enteric viruses were highly resistant and, in cooked ham, only 1 D reduction was obtained with a dose (KGy) of about 3.18 (hepatitis A), 7.66 (murine norovirus), 15.18 (human norovirus I) and 12.58 (human norovirus II).

 

Pathongen reduction by high presure

Microbial variavility studies

Monthly history

January 09

March 09

April 09

September 09

January 10

July 10

September 10

September 11

   
Instituto de Recerca I Tecnologia Agroalimentaria (IRTA)

Granja Camps i Armet s/n, 17121 Monells (Girona)
T. 972 630 052 · T. 972 630 980

lluis.salva@irta.cat