title: Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.
abstract: This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D10-values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D10-value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality.
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
authors.forename: Seul-Gi
authors.initials: SG
authors.lastname: Jeong
authors.affiliation: Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea; Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Republic of Korea. Electronic address: kang7820@snu.ac.kr.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Kang
mesh_terms: D015169:Colony Count, Microbial; D003296:Cooking; D004583:Electrons; D019453:Escherichia coli O157 / Q000528:radiation effects*; D005514:Food Irradiation / Q000379:methods*; D005516:Food Microbiology; D063427:Food Quality; D059022:Food Safety; D005720:Gamma Rays; D008089:Listeria monocytogenes / Q000528:radiation effects*; D050296:Microbial Viability; D011839:Radiation, Ionizing; D012486:Salmonella typhimurium / Q000528:radiation effects*
keywords: Electron beam irradiation; Foodborne pathogen; Gamma irradiation