Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde - RIIP - Réseau International des Instituts Pasteur Accéder directement au contenu
Article Dans Une Revue Radiation Physics and Chemistry Année : 2012

Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde

Résumé

Minced meat beef inoculated with Bacillus cereus spores was treated with four essential oil constituents. The active compounds were sprayed separately onto the meat in order to determine the concentration needed to reduce by 1 log the population of B. cereus spores. Cinnamaldehyde was the best antimicrobial compound selected. It was mixed with ascorbic acid and/or sodium pyrophosphate decahydrate and tested for its efficiency to increase the relative radiation sensitivity (RRS) of B. cereus spores in minced meat packed under air. Results demonstrated that the radiation treatment in presence of the cinnamaldehyde and sodium phosphate decahydrate increased the RRS of B. cereus spores by two fold. The study revealed also that the irradiation of raw beef meat pre-treated with cinnamaldehyde produced an inhibition of the growth of B. cereus count during refrigerated storage. This technology seems to be compatible with industrial meat processing.

Dates et versions

pasteur-00819368 , version 1 (30-04-2013)

Identifiants

Citer

S. Ayari, D. Dussault, T. Jerbi, M. Hamdi, Monique Lacroix. Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde. Radiation Physics and Chemistry, 2012, 81 (8), pp.1173-1176. ⟨10.1016/j.radphyschem.2012.02.022⟩. ⟨pasteur-00819368⟩

Collections

RIIP INRS-IAF
36 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More