Effects of Irradiation on Survival and Growth of Listeria monocytogenes and Natural Microflora in Vacuum-Packaged Turkey Hams and Breast Rolls

• Published in: Poultry science 2008-10, Vol.87 (10), p.2140-2145
• Main Authors: Zhu, M. J., Mendonca, A., Ismail, H. A., Ahn, D. U.
• Format: Article
• Language: English
• Subjects: Animals; Food Handling - methods; Food Irradiation; Listeria monocytogenes - growth & development; Listeria monocytogenes - radiation effects; Meat - microbiology; Muscle, Skeletal - microbiology; Turkeys - microbiology; Vacuum
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2007-00385

The effect of electron beam irradiation on the survival and growth of Listeria monocytogenes and natural microflora in oven-roasted turkey breast rolls and turkey hams was evaluated. Slices of turkey breast rolls and hams were inoculated with a 5-strain mixture of L. monocytogenes to achieve 106 to 107 cfu/cm2; vacuum-packaged; irradiated at 0 (control), 1.0, 1.5, 2.0, or 2.5 kGy; and stored at 4°C for up to 28 d. Numbers of naturally occurring bacteria on sliced turkey hams and breast rolls were 2.72 and 6.22 log10 cfu/cm2, respectively. The values of the radiation dose that results in 90% reduction of viable L. monocytogenes in breast rolls and hams were 0.52 and 0.47 kGy, respectively. For breast rolls, the log10 reductions of L. monocytogenes after irradiation at 1.0 and 2.5 kGy were 1.5 and 4.7, respectively, whereas they were 2.0 and 5.5 for hams. The log10 reductions of aerobic plate count (APC) in breast rolls after 1.0 and 2.0 kGy of irradiation were 2.9 and 5.2, whereas that of hams was