Extrusion and low-dose irradiation effects of destruction of Clostridium sporogenes spores in a beef-based product

The effects of extrusion cooking alone or in combination with electron beam radiation (3.5 kGy) on vacuum-packaged beef-based snack sticks containing beef cardiac muscle were investigated. During formulation, Clostridium sporogenes PA 3679 spores were added to achieve a concentration of 4 log CFU/g....

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Bibliographic Details
Published in:Journal of food protection 1997-07, Vol.60 (7), p.777-785
Main Authors: Garcia Zepeda, C.M. (Kansas State University, Manhattan, KS.), Kastner, C.L, Wolf, J.R, Boyer, J.E, Kropf, D.H, Hunt, M.C, Setser, C.S
Format: Article
Language:English
Subjects:
ALIMENTOS
BACTERIAL SPORES
BEEF
Biological and medical sciences
CARNE DE RES
CLOSTRIDIUM
ESPORAS BACTERIANAS
EXTRUSION
Food industries
FOOD SAFETY
FOODS
Fundamental and applied biological sciences. Psychology
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
IRRADIACION
IRRADIATION
Meat and meat product industries
MEAT PRODUCTS
PRODUCTOS DE LA CARNE
PRODUIT ALIMENTAIRE
PRODUIT CARNE
SPORE BACTERIENNE
VIANDE BOVINE
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Summary:The effects of extrusion cooking alone or in combination with electron beam radiation (3.5 kGy) on vacuum-packaged beef-based snack sticks containing beef cardiac muscle were investigated. During formulation, Clostridium sporogenes PA 3679 spores were added to achieve a concentration of 4 log CFU/g. Twin-screw extrusion cooking at 72 degrees C reduced aerobic plate counts(APCs) by 3.63 log cycles and C. sporogenes viable cell counts by 2.02 log cycles for the inoculated product. After irradiation (3.5 kGy), APCs were decreased to 1 log CFU/g when compared to 0 kGy counterparts receiving 0 kGy. Spores were not detected in irradiated inoculated samples, which contained C. sporogenes PA 3679 at levels of 3.17 to 3.50 log CFU/g after extrusion cooking
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-60.7.777