2010 Volume 45 Issue 1_2 Pages 4-10
The purpose of the study is to investigate the condition of microbial growth recovery from the damage of killing stresses such as heating and 60Co-gamma irradiation especially within the processed meat products. Black pepper powder treated by each process in which less than 1000 microbial loads was enumerated by aerobic plate counts was mixed with minced sausage and incubated at 30°C for several days. Outgrowth of microorganism was monitored according to the procedure described by Japanese Food Hygiene Law.
Sausage samples containing the treated black pepper powder showed the similar microbial growth from less than 1000 CFU/g of the sample to approximately the order of 109 CPU/g of the sample during the incubation at 30°C, irrespective of gamma-irradiation or superheated-steam treatment. There were no significant differences between gamma-irradiation and superheated-steam treatment in outgrowth of the surviving microorganisms when the treated black pepper or sage was mixed and pulverized with sausage. In case paprika, growth delay of the super-steamed survivors was observed within 1 day after incubation.
