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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Samelis, J. | en |
| dc.contributor.author | Kakouri, A. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.contributor.author | Riganakos, K. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:52:05Z | - |
| dc.date.available | 2015-11-24T16:52:05Z | - |
| dc.identifier.issn | 0309-1740 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/9827 | - |
| dc.rights | Default Licence | - |
| dc.subject | irradiation | en |
| dc.subject | listeria | en |
| dc.subject | escherichia coli o157 : h7 | en |
| dc.subject | fermented sausage | en |
| dc.subject | salami | en |
| dc.subject | fresh meat | en |
| dc.subject | monocytogenes | en |
| dc.subject | survival | en |
| dc.subject | irradiation | en |
| dc.subject | temperature | en |
| dc.subject | salami | en |
| dc.subject | pepperoni | en |
| dc.subject | o157h7 | en |
| dc.subject | fate | en |
| dc.subject | manufacture | en |
| dc.title | Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157 : H7 on frozen meat trimmings used for dry fermented sausage production | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.meatsci.2005.01.002 | - |
| heal.identifier.secondary | <Go to ISI>://000227867200023 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0309174005000306/1-s2.0-S0309174005000306-main.pdf?_tid=87ff70e643fd90c0632ad6a86145e63b&acdnat=1333040119_0e511d8a7b2fb95e3390489db88a1138 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2005 | - |
| heal.abstract | This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:Ff7 strain ATCC 43888 during fermentation and ripening of Greek dry sausages formulated from meat and pork fat trimmings previously inoculated with ca. 6 log cfu g(-1) of the target bacteria and then irradiated in frozen (-25 degrees C) blocks at doses of 0 (control), 2 or 4 kGy. Irradiation of the trimmings at 2 kGy reduced initial contamination of the sausage batter with Listeria and E coli O157:H7 by 1.3 and 2.0 log cfu g(-1), respectively, while the corresponding reductions at 4 kGy were 2.4 and 5.5 log cfu g(-1), respectively. In fact, E coli O157:H7 was eliminated by 4 kGy at formulation (day 0) as compared to 7 and 21 days of ripening in samples treated at 2 and 0 kGy, respectively. Despite the fact that irradiation assisted in faster declines of listeriae during fermentation, these bacteria showed a strong tailing during ripening, which was more pronounced in sausages irradiated at 4 kGy. As a consequence, survival of Listeria in 28-day sausages irradiated at 2 or 4 kGy was ca. 2 log cfu g(-1) and similar (P > 0.05) to that in non-irradiated samples. Irradiation showed promise for controlling E coli O157:H7 and, to a lesser extent, L. monocytogenes in fermented sausages. (c) 2005 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Meat Sci | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Samelis-2005-Use of ionizing radi.pdf | 130.45 kB | Adobe PDF | View/Open Request a copy |
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