%0 Journal Article %T Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages %+ Institut Armand Frappier (INRS-IAF) %+ BSA Food Ingredients s.e.c/l.p %A Dussault, Dominic %A Benoit, C. %A Lacroix, Monique %Z This research was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) and BSA Food Ingredients s.e.c/l.p (Montreal ,Qc, Canada) under a research contract agreement with the INRS. The NSERC, le Fond de Recherche sur la Nature et les Technologies (FQRNT) and BSA Food Ingredients s.e.c/l.p supported Dominic Dussault through the Industrial Innovation Scholarships BMP Innovation.The authors thank Nordion International, Inc. for their radiation operations %< avec comité de lecture %@ 0969-806X %J Radiation Physics and Chemistry %I Elsevier %V 81 %N 8 %P 1098-1102 %8 2011-11-13 %D 2011 %R 10.1016/j.radphyschem.2011.11.031 %K gamma-irradiation %K Pork sausages %K Fermented dextrose %K Propionic acid %Z Life Sciences [q-bio]/Human health and pathology/Infectious diseasesJournal articles %X The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages. %G English %2 https://riip.hal.science/pasteur-01005561/document %2 https://riip.hal.science/pasteur-01005561/file/Lacroix_M_Rad_phys_chem_81_1098-1102.pdf %L pasteur-01005561 %U https://riip.hal.science/pasteur-01005561 %~ RIIP %~ INRS-IAF