Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

Dominic Dussault (1) , C. Benoit (2) , Monique Lacroix (1)

1 INRS-IAF - Institut Armand Frappier
2 BSA Food Ingredients s.e.c/l.p

The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.

Mots clés: gamma-irradiation; Pork sausages; Fermented dextrose; Propionic acid

Domaines: Maladies infectieuses

Dominic Dussault, C. Benoit, Monique Lacroix. Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages. Radiation Physics and Chemistry, 2011, 81 (8), pp.1098-1102. ⟨10.1016/j.radphyschem.2011.11.031⟩. ⟨pasteur-01005561⟩