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Survival of salmonella spp. in pork salami at refrigeration temperature after exposure to lower doses of electron beam irradiation

The study was carried out to assess and optimize the effect of electron beam doses on inactivation/reduction of Salmonella typhimurium and Salmonella enterica inoculated in sterile pork salami samples stored at refrigeration temperature (0-4ºC). Pork salami samples were procured from reputed HACCP accredited and ISO 22000 certified pork processing plant, sterilized, inoculated with 108 CFU/mL of Salmonella typhimurium and Salmonella enterica, packaged in sterile low density polyethylene pouches and subsequently irradiated at the dose rate of 0.5, 0.75, 0.90 and1 kGy. The packaged irradiated and non-irradiated (control) samples were stored at 0-4ºC and analyzed for Salmonella typhimurium and Salmonella enterica 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 typhimurium and Salmonella enterica were detected in the pork salami samples irradiated at 1 kGy of dose. Thus, the study concluded that amongst all the electron beam irradiation doses used under study, 1kGy was found to be more effective in elimination of Salmonella typhimurium and Salmonella enterica. | Survival of salmonella spp. in pork salami at refrigeration temperature after exposure to lower doses of electron beam irradiation