Improvement of microbiological safety of sous-vide meals by gamma radiation

Abstract

Experimental batches of smoked-cured pork in stewed beans sauce were inoculated with spores of psychrotrophic Bacillus cereus, more heat and radiation resistant than spores of non-proteolytic C. botulinum. After vacuum packaging, the meals were treated with combinations of pasteurizing heat treatments and gamma irradiation of 5 kGy. Prior and after treatments, and periodically during storage at 10°C, total aerobic and total anerobic viable cell counts, and selectively, the viable cell counts of B. cereus and sulphite-reducing clostridia have been determined. The effects of the treatment order as well as addition of nisin to enhance the preservative efficiency of the physical treatments were also studied. Heat-sensitization of bacterial spores surviving irradiation occurred. The quality-friendly sous-vide cooking in combination with this medium dose gamma irradiation and/or nisin addition increased considerably the microbiological safety and the keeping quality of the meals studied. However, approx. 40% loss of thiamin content occurred as an effect of combination treatments, and adverse sensorial effects may also limit the feasible radiation doses or the usable concentrations of nisin.