Journal article
Irradiation of ready-to-eat meats: Eliminating Listeria monocytogenes while maintaining product quality
IRRADIATION OF FOOD AND PACKAGING: RECENT DEVELOPMENTS, Vol.875
ACS Symposium Series
01 Jan 2004
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
Listeria monocytogenes, a food-borne pathogen, is a common contaminant on ready-to-eat (RTE) meat products such as frankfurters, bologna, ham and deli turkey meat. A number of food-borne illness outbreaks have been attributed to this microorganism. Since 1998, over 90 million pounds of RTE meats have been recalled due to contamination with L. monocytogenes. Ionizing radiation can eliminate L. monocytogenes from RTE meat products. The radiation resistance of L. monocytogenes is dependent on the RTE meat formulation and the genetic characteristics of the contaminating strain. Ionizing radiation can also impact product quality factors including color, lipid oxidation, and generation of volatile sulfur compounds and hydrocarbons. As with elimination of microorganisms, effects of ionizing radiation on product quality are also product specific. (C) 2004 American Chemical Society.
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Details
- Title
- Irradiation of ready-to-eat meats: Eliminating Listeria monocytogenes while maintaining product quality
- Creators
- C H SommersN KeserX T FanF M WallaceJ S NovakA P HandelB A Niemira
- Contributors
- Komolprasert (Editor)K M Morehouse (Editor)
- Publication Details
- IRRADIATION OF FOOD AND PACKAGING: RECENT DEVELOPMENTS, Vol.875
- Series
- ACS Symposium Series
- Publisher
- Amer Chemical Soc
- Number of pages
- 13
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- [Retired Faculty]
- Identifiers
- 991019312460004721
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Chemistry, Multidisciplinary
- Food Science & Technology
- Nuclear Science & Technology
- Polymer Science