Effects of X-ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets
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.
Authors
- Jong‐Heum Park (ORCID: https://orcid.org/0000-0002-9525-8543)
- M. S. Cho
- Beom‐Seok Song (ORCID: https://orcid.org/0000-0001-9531-6195)
- Ki‐Nam Yoon (ORCID: https://orcid.org/0009-0001-1941-1200)
- Young‐Min Kim (ORCID: https://orcid.org/0000-0003-3220-9004)
- Jae‐Kyung Kim (ORCID: https://orcid.org/0000-0002-3746-7347)
- Seo‐Joon Yeom (ORCID: https://orcid.org/0009-0003-9080-2436)
- Sang‐Su Kim
Institutions
- Chonnam National University (KR)
- Korea Atomic Energy Research Institute (KR)
Publication Details
- Journal
- International Journal of Food Science & Technology
- Published
- 2024-09-09
- DOI
- https://doi.org/10.1111/ijfs.17565
- Citations
- 4
- Primary Topic
- Radiation Effects and Dosimetry
- Type
- article
- Field-Weighted Citation Impact
- 1.39
Funders
- Korea Atomic Energy Research Institute