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Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula

Robichaud, Valérie, Bagheri, Leila, Salmieri, Stéphane, Aguilar-Uscanga, Blanca Rosa, Millette, Mathieu et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2021). Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula LWT , vol. 139 , nº 110547. p. 1-5. DOI: 10.1016/j.lwt.2020.110547.

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Résumé

The aim of this study was to assess the effect of γ-irradiation on the microbial inactivation of selected foodborne pathogens (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli 0157:H7, and Salmonella Typhimurium) in combination with 2.5% sodium citrate, 0.5% sodium carbonate and 0.75% citric acid as food additives in frozen and powdered infant formula (IF). The study demonstrated that γ-irradiation alone was more efficient against pathogens in frozen IF. A hurdle technology with sodium carbonate induced a high radiosensitization in powdered and frozen IF against all pathogens, compared to other additives that induced a lower radiosensitization effect. Contrarily to other pathogens, spore-producing B. cereus was more radiosensitized in powdered IF by carbonate, citrate, and citric acid, with radiosensitivity values up to 4.1. E. coli was strongly radiosensitized in presence of carbonate and citrate in frozen IF with values up to 2.4. This study demonstrated that the use of food additives – mainly sodium carbonate – in combination with γ-irradiation can be a good way to reduce the time of irradiation treatment to assure the safety of the IF product.

Type de document: Article
Mots-clés libres: Infant formula; Decontamination; γ-Irradiation; Food additive; Radiosensitization
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 20 juill. 2021 03:56
Dernière modification: 15 févr. 2022 18:43
URI: https://espace.inrs.ca/id/eprint/11672

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