Work

Effects of X-ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets

Year: 2024

Type: article

Abstract: Pork cutlets are susceptible to cross-contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X-ray irradiation (0.5–10 kGy) on pathogen inactivation (D10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D10 values of Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5-D10 values) is required to ensure the microbiological safety of pork cutlets. X-ray irradiation dose-dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7-hexadecadiene and 8-heptadecene were potential markers for irradiated pork cutlets. X-ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality.

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17565