Improvement of microbiological safety of sous-vide meals by gamma radiation

Radiation Physics and Chemistry

Volumn 63, Issue 3-6, 2002, Pages 345-348

  Farkas, J ^a   Polyak Feher K ^a   Andrássy, É ^a   Meszaros L ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

B. cereus; Irradiation; Nisin; Sous vide meals

Indexed keywords

CELLS; HEAT TREATMENT; MEATS; MICROBIOLOGY; PACKAGING; VACUUM;

PASTEURIZING VACUUM PACKAGING;

GAMMA RAYS;

NISIN; SULFITE;

ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BEAN; BIOSAFETY; CELL COUNT; CLOSTRIDIUM; CLOSTRIDIUM BOTULINUM; CONTROLLED STUDY; COOKING; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA IRRADIATION; GAMMA RADIATION; HEAT; INOCULATION; MEAL; MICROBIOLOGY; NONHUMAN; PROTEIN DEGRADATION; RADIATION DOSE; RADIATION RESPONSE; RADIOSENSITIVITY; REDUCTION;

EID: 0036120737     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(01)00523-0     Document Type: Article

References (7)

1. Determination of thiamine and riboflavin in meat and liver by HPLC
2. Spore forming bacteria in cooked chilled foods containing vegetables
3. Sous vide foods: Conclusions of an ECFF Botulinum working party
4. Studies on the combined effect of gamma radiation and cooking on the nutritional value of food
5. Malonaldehyde concentrations in food are affected by cooling conditions