Abstract
The present study aimed to evaluate the survival of Salmonella typhimurium strain ATCC 14028, total bacterial populations and sensory characteristics of irradiated beef sausages. The samples were vacuum-packaged, irradiated by electron-beam, and stored in a refrigerator. Microbiological quality was promoted by irradiation dose increase. The effect of electron-beam on color, taste, odor and consistency characteristics showed no significant differences. The results indicated that using electron-beam irradiation at 2 kGy dose was a promising method in reducing bacterial populations, eliminating Salmonella typhimurium along with acceptability of sensory characteristics.
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