Microbial inactivation and electron penetration in surimi seafood during electron beam processing

J. Jaczynski; J. W. Park

doi:10.1111/j.1365-2621.2003.tb12330.x

Microbial inactivation and electron penetration in surimi seafood during electron beam processing

J. Jaczynski, J. W. Park

Department of Food Technology

Research output: Contribution to journal › Article › peer-review

51 Citations (Scopus)

Abstract

Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The D_e-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.

Original language	English
Pages (from-to)	1788-1792
Number of pages	5
Journal	Journal of Food Science
Volume	68
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb12330.x
Publication status	Published - 2003

Keywords

D value
E-beam penetration
Predictive microbiology
Staphylococcus aureus
Surimi seafood

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2003.tb12330.x

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title = "Microbial inactivation and electron penetration in surimi seafood during electron beam processing",

abstract = "Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The De-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.",

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AU - Jaczynski, J.

AU - Park, J. W.

PY - 2003

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AB - Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The De-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.

KW - D value

KW - E-beam penetration

KW - Predictive microbiology

KW - Staphylococcus aureus

KW - Surimi seafood

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Microbial inactivation and electron penetration in surimi seafood during electron beam processing

Abstract

Keywords

ASJC Scopus subject areas

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