Use of electron beam irradiation for mold decontamination on cheddar cheese.
Cheddar cheese slices, surface-inoculated with either Penicillium cyclopium or Aspergillus ochraceus spores, were vacuum packaged and irradiated using an electron beam accelerator. Following treatment at .21 and .52 kGy, the shelf-life of cheese containing P. cyclopium was extended by 3 and 5.5 d, respectively, in comparison with inoculated, untreated samples. Under similar treatment and storage conditions, cheese containing A. ochraceus exhibited average shelf-life extensions of 42.5 and 52.2 d, respectively. Increasing the postirradiation storage temperature to 15 degrees C reduced the shelf-life of cheese, especially with samples containing A. ochraceus. The lowest dose required to inactivate ca. 50 to 60 spores/cm2 of either A. ochraceus or P. cyclopium on the surface of cheese was ca. .42 and .95 kGy, respectively. Irradiation survival curves of A. ochraceus and P. cyclopium spores in cheese yielded average values (the dose required to reduce initial population by 90%) of .21 and .42 kGy, respectively.
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Department of Food Science, University of Manitoba, Winnipeg, Canada.
Shamsuzzaman
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Sohal
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D000818:Animals; D001235:Aspergillus ochraceus / Q000254:growth & development / Q000528:radiation effects*; D002611:Cheese; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005516:Food Microbiology; D010407:Penicillium / Q000254:growth & development / Q000528:radiation effects*; D013172:Spores, Fungal / Q000528:radiation effects; D013696:Temperature; D013997:Time Factors