Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Radiation Physics and Chemistry

Volumn 80, Issue 9, 2011, Pages 994-997

  Yun, Hyejeong ^a   Lacroix, Monique ^b   Jung, Samooel ^a   Kim, Keehyuk ^c   Lee, Ju Woon ^d   Jo, Cheorun ^a  

^a Chungnam National University   (South Korea)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

^c Woosong University   (South Korea)

^d Korea Atomic Energy Research Institute   (South Korea)

Author keywords

Ground pork; Irradiated ingredients; Microbial inactivation; Relative radiation sensitivity

Indexed keywords

2-GROUP; E. COLI; FOOD INGREDIENTS; GAMMA IRRADIATION; GROUND PORK; IRRADIATED INGREDIENTS; LISTERIA MONOCYTOGENES; MICROBIAL INACTIVATION; MONOCYTOGENES; NATURAL MATERIALS; RADIATION INACTIVATION; RADIATION SENSITIVITY; RELATIVE RADIATION SENSITIVITY;

DISEASES; ESCHERICHIA COLI; ETHANOL; IRRADIATION; LISTERIA; MEATS; PASTEURIZATION; RADIATION EFFECTS;

FOOD ADDITIVES;

ALCOHOL;

ARTICLE; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM INACTIVATION; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI; FOOD IRRADIATION; FREEZE DRYING; GAMMA IRRADIATION; GARLIC; GINGER; GROUND PORK; INOCULATION; LEEK; LISTERIA MONOCYTOGENES; NONHUMAN; ONION; PASTEURIZATION; PORK; PRESSURE GRADIENT; RADIATION STERILIZATION; RADIOSENSITIVITY; SOLVENT EXTRACTION;

EID: 79957545931     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2011.04.014     Document Type: Article

References (8)

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