A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.
The effectiveness of electron beam irradiation and high pressure treatment for the sanitation of cold-smoked salmon from two points of view, microbial safety and shelf-life extension, was compared. From the response of L. monocytogenes INIA H66a to irradiation, a D value of 0.51 kGy was calculated. For samples stored at 5 degrees C, 1.5 kGy would be sufficient to attain a Food Safety Objective (FSO) of 2 log(10)cfu/g L. monocytogenes for a 35-day shelf-life, whereas 3 kGy would be needed in the case of a temperature abuse (5 degrees C + 8 degrees C). Pressurization at 450 MPa for 5 min was considered to be an insufficient treatment, since the FSO of 2 log(10)cfu/g L. monocytogenes was only attained for a shelf-life of 21 days at 5 degrees C. However, treatment at 450 MPa for 10 min achieved this FSO for samples held during 35 days at 5 degrees C, or during 21 days under temperature abuse (5 degrees C+8 degrees C) conditions. Irradiation at 2 kGy kept the microbial population of smoked salmon below 6 log(10)cfu/g after 35 days at 5 degrees C, with negligible or very light changes in its odor. Pressurization at 450 MPa for 5 min also kept the microbial population below 6 log(10)cfu/g after 35 days at 5 degrees C and did not alter odor, but affected negatively the visual aspect of smoked salmon.
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Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain. mmedina@inia.es
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D000818:Animals; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005514:Food Irradiation / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006874:Hydrostatic Pressure; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects*; D012474:Salmon / Q000382:microbiology*; D017747:Seafood / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors