The effect of electron-beam irradiation on microbiological properties and sensory characteristics of sausages

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. © 2019 Elsevier Lt