Microbiology of food preservation - Texas A&M University

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D 10 values for selected moldsOrganismAspergillus flavus sporesAspergillus flavusAspergillus nigerPenicillium citrinum, NRRL 5452Penicillium sp.D 10 (kGy)0.660.055-0.060.0420.880.42Adapted from Jay, 1998D 10 value for Salmonella Poona on cantaloupecubes treated by electron beam irradiation987Mean log 10 CFU/g6543210D 10 = 0.203 kGy00.050.10.150.20.250.30.350.40.450.50.550.60.650.70.750.80.850.90.9511.051.1Dose (kGy)D 10 values for selected virusesType of virusAdenovirusCoxsackievirusEchovirusHerpes simplexPoliovirusD 10 (kGy)4.1 - 4.94.1 - 5.04.4 - 5.14.34.1 - 5.4Adapted from Jay, 1998
Effect of irradiation onmicroorganismsAntimicrobial mechanismBreaking of DNA strandsIrradiation breaks 6 chemicalchains out of every 10 millionchains present in a cellUses in the United States• Control insects in wheat, wheat flour• Inhibit sprouting in white potatoes• "Sterilize" Trichinella in fresh pork (0.3-1 kGy)• Inhibit mold decay, control insects in freshfruits and vegetables (0.3-1 kGy)• Microbial disinfection of spices and herbs (upto 30 kGy)• Radicidation of fresh poultry• Recent approval for red meat, shell eggsFoods approved by WHO forirradiationType of foodPotatoesOatmeal flourDried fruitsPoultryFresh fruitsFresh meatsShrimpObjectiveSprout inhibitionInsect eliminationInsect eliminationRadicidationRadurizationRadurizationRadurizationDose (kGy)0.1-0.150.2-0.751.07.0 max.2.56.0-8.00.5-1.0Adapted from Jay, 1998
Page 1 and 2: Microbiology of FoodPreservationAle
Page 3 and 4: Freezing• Fast freezing- Lower te
Page 5 and 6: PasteurizationMilk pasteurization
Page 7 and 8: Spoilage organisms associated withc
Page 9 and 10: Effect of the a w adjustmentmethodW
Page 11 and 12: Acidification•Fermented foods•A
Page 13 and 14: Food safety concerns• Some resear
Page 15 and 16: Other organic acid derivatives• S
Page 17 and 18: Other antimicrobials• Ethylene ox
Page 19 and 20: Electromagnetic spectrumCharacteris
Page 21: Fundamentals of bacterialdestructio
Page 25: Packaging• Most foods are irradia

Microbiology of food preservation - Texas A&M University

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