National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was carried out to assess and optimize the effect of electron beam doses on inactivation/reduction of selected gram positive and gram negative bacteria inoculated in sterile pork salami samples stored at refrigeration temperature (0-40C). Pork salami samples were purchased from reputed HACCP accredited and ISO 22000 certified pork processing plant, sterilized, inoculated with 108 CFU/mL of selected gram positive and gram negative bacteria, packaged in sterile low density polyethylene pouches and subsequently irradiated at the dose rate of 1, 2 and 3 kGy. The packaged irradiated and non-irradiated (control) samples were stored at 0-40C and analyzed for selected gram positive and gram negative bacteria at 0, 2nd, 4th, 6th, 8th and 10th day of refrigerated storage. The study revealed that microbial log reduction was found to be increased with the increase of electron beam irradiation doses and period of storage. However, no viable cells of Salmonella enterica were detected in the pork salami samples irradiated at 1 to 3 kGy of doses. Thus, the study concluded that amongst all the electron beam irradiation doses used under study, 3 kGy was found to be more effective in microbial log reduction.
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