title: Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging.
abstract: Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed  for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with  high-CO(2)+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO(2)+CO  MAP (0.55 ± 0.03 kGy and 0.54 ± 0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO(2) + CO MAP through 6 weeks of refrigerated storage following  irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated  storage.
authors: Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
authors: L L
authors: LL
authors: Kudra
authors: J G
authors: JG
authors: Sebranek
authors: J S
authors: JS
authors: Dickson
authors: A F
authors: AF
authors: Mendonca
authors: Q
authors: Q
authors: Zhang
authors: A
authors: A
authors: Jackson-Davis
authors: K J
authors: KJ
authors: Prusa
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000378:metabolism; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D018857:Food Packaging / Q000379:methods*; D005720:Gamma Rays; D006801:Humans; D008460:Meat / Q000382:microbiology*; D010100:Oxygen / Q000378:metabolism; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen