X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms

• Published in: International journal of food microbiology Vol. 289; pp. 127 - 133
• Main Authors: Park, Ji-Sook, Ha, Jae-Won
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 16.01.2019; Elsevier BV
• Subjects: Bacteria; Cell culture; Cell membranes; Cheese; Cheese - microbiology; Colony Count, Microbial; Dairy product; Dairy products; Deactivation; Depolarization; E coli; Escherichia coli; Escherichia coli O157 - physiology; Escherichia coli O157 - radiation effects; Fluorescence; Food Microbiology - methods; Food production; Foodborne diseases; Foodborne pathogen; Foodborne pathogens; Inactivation; Ionizing radiation; Irradiation; Listeria; Listeria monocytogenes; Listeria monocytogenes - physiology; Listeria monocytogenes - radiation effects; Mechanism; Membranes; Microbial Viability - radiation effects; Microorganisms; Mixed culture; Outbreaks; Packaged food; Pathogens; Radiation dosage; Reactive oxygen species; Salmonella; Salmonella typhimurium - physiology; Salmonella typhimurium - radiation effects; Sliced cheese; Viability; X ray irradiation; X-ray; X-Rays; Ionizing radiation; Sliced cheese; Foodborne pathogen; Dairy product; X-ray; Inactivation; Mechanism

In the last two decades several foodborne disease outbreaks associated with cheese products were reported. The objective of this study was to investigate the efficacy of X-ray irradiation for the inactivation of foodborne pathogens on sliced cheese and to elucidate the underlying mechanisms of the l...