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  • Title: Effect of E-beam treatment on the safety and shelf life of mayonnaise potato salad.
    Author: Cambero MI, Cabeza MC, Ordóñez JA, de la Hoz L.
    Journal: Foodborne Pathog Dis; 2011 Feb; 8(2):221-9. PubMed ID: 21166582.
    Abstract:
    The radioresistance of Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and S. enterica serovar Typhimurium has been studied in a complex matrix like mayonnaise potato salad. D(10)-values of 0.56, 0.32-0.35, and 0.41-0.42 kGy were calculated for each organism, respectively. Keeping in mind these values, the microbiological criteria, the characteristics of the microorganisms, and a shelf life of the products of 20 days stored at 4°C, an irradiation treatment of 1 kGy was calculated to reach the food safety objectives. A duplication of the shelf life is also achieved with a dose of 1 kGy. Mayonnaise potato salad radiated with doses of up to 2 kGy showed negligible off-sensory characteristics.
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