Irradiation and modified atmosphere packaging for the control of Listeria monocytogenes on turkey meat.
When radiation-sterilized ground turkey meat was inoculated with Listeria monocytogenes, packaged under mixtures of nitrogen and carbon dioxide, and irradiated with gamma-radiation doses of 0 to 3.0 kGy, there was a statistically significant (P < 0.05), but probably not a biologically significant, lower (0.39 log) predicted bacterial survival in the presence of 100% carbon dioxide than in the presence of 100% nitrogen. Possibly because all atmospheres contained oxygen and because a response surface design was used, gamma-radiation resistance was not significantly (P < 0.05) different in air than in modified atmosphere packaging (MAP) mixtures containing 5% O2 or containing 20, 40, 60, and 80% CO2 and balance N2. The antilisterial effects of MAP mixtures containing 17.2, 40.5, and 64% CO2 and balance N2 were compared to those associated with air and vacuum packaging on turkey inoculated with approximately 5 x 10(3) CFU/g. Samples were irradiated to doses of 0, 0.5, 1.0, 1.5, 2.0, and 2.5 kGy and were stored at 7 degrees C for up to 28 days. Irradiation treatments were significantly more lethal in the presence of air packaging than in either vacuum packaging or MAP, and in those samples that received >1.0 kGy, there was a concentration-dependent CO2 inhibition of L. monocytogenes multiplication and/or recovery.
Thayer
D W
DW
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. dthayer@arserrc.gov
Boyd
G
G
D000818:Animals; D005514:Food Irradiation; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D008089:Listeria monocytogenes / Q000302:isolation & purification*; D008460:Meat / Q000382:microbiology*; D014422:Turkeys