Ayari, Samia; Dussault, Dominic; Jerbi, Taieb; Hamdi, Moktar et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2012).
Radiosensitization of Bacillus cereus spores in minced meat treated with cinnamaldehyde
Radiation Physics and Chemistry
, vol. 81
, nº 8.
pp. 1173-1176.
DOI: 10.1016/j.radphyschem.2012.02.022.
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.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Meat; Active compounds; Radiosensitization; B. cereus spores |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 06 mars 2024 14:57 |
| Dernière modification: | 06 mars 2024 14:57 |
| URI: | https://espace.inrs.ca/id/eprint/13980 |
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