Use of X-ray irradiation to radically reduces pathogens in RTE Sliced Ham

The effect of X-ray irradiation on reducing pathogen (Salmonella, E. coli o157:H7, and Listeria monocytogenes in post-packaged ready-to-eat (RTE) deli food products was investigated by researchers at Hankyong National University in South Korea. Surfaces of samples were inoculated by a cocktail of the pathogens. Irradiation with 0.8 kGy of X-rays significantly reduced Salmonella Typhimurium, E. coli O157:H7, and Listeria monocytogenes in RTE ham slices by 5.7, 7.2, and 6.9 log CFU/g, respectively. The reason that the X-ray was effective is related to intracellular enzyme inactivation and damage to cellular DNA rather than disruption of the cell membrane. X-ray irradiation applied up to 0.8 kGy did not negatively affect product quality attributes such as color and texture of the sliced ham products. The study suggests that X-ray Irradiation can be used in RTE products, post packaging, to reduce pathogens.@ https://www.sciencedirect.com/science/article/pii/S0956713518304870