Survival of <i>Listeria monocytogenes</i> and <i>Salmonella typhimurium</i> and Quality Attributes of Cooked Pork Chops and Cured Ham after Irradiation

Abstract

ABSTRACT Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium . The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low‐dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P &lt; 0.05) both pathogens and TPC during 7°C storage in ham, especially when combined with low‐dose irradiation.