This research was partially funded by the Natl. Sea Grant College Program of the U.S. Dept. of Commerce's Natl. Oceanic and Atmospheric Administration under NOAA grant number NA76RG0476 (project nr R/SF-24) and by appropriations made by the Oregon State Legislature. The views expressed herein do not necessarily reflect the views of any of those organizations. Special thanks are made to SteriGenics/IBA for their financial support and allowing us to use its e-beam facility. Natl. Fisheries Inst. also gave us financial support for this e-beam project. Our appreciation extends to Louis Kemp/Bumble Bee Seafoods for the generous donation of crabstick samples for our continuous ebeam studies.
Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 5, pages 1788–1792, June 2003
How to Cite
Jaczynski, J. and Park, J.W. (2003), Microbial Inactivation and Electron Penetration in Surimi Seafood During Electron Beam Processing. Journal of Food Science, 68: 1788–1792. doi: 10.1111/j.1365-2621.2003.tb12330.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020729 Submitted 1/31/02, Revised 2/18/03, Accepted 3/10/03, Received 3/26/03
- surimi seafood;
- e-beam penetration;
- Staphylococcus aureus;
- D value;
- predictive microbiology
Electron penetration and microbial inactivation by electron beam (e-beam) in surimi seafood were investigated. Dose map revealed that 1- and 2-sided e-beam could efficiently penetrate 33- and 82-mm thick surimi seafood, respectively. Modeling of microbial inactivation by e-beam demonstrated that 2-sided e-beam may control Staphylococcus aureus if the surimi seafood package is thinner than 82 mm. The De-beam value for S. aureus was 0.34 kGy. An e-beam dose of 4 kGy resulted in a minimum of a 7-log and most likely a 12-log reduction of S. aureus. Microbial inactivation was slower when frozen samples were subjected to e-beam.