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Journal of Dairy Science Vol. 75 No. 1 13-18
© 1992 by American Dairy Science Association ®
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Use of Electron Beam Irradiation for Mold Decontamination on Cheddar Cheese

Greg Blank 1, Kazzi Shamsuzzaman 1, and Sam Sohal 1

1 Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2

Cheddar cheese slices, surface-inoculated with either Penicillium cyclopium or Aspergillus ochraceus spores, were vacuum packaged and irradiated using an electron beam accelerator. Following treatment at .21 and .52 kGy, the shelf-life of cheese containing P. cyclopium was extended by 3 and 5.5 d, respectively, in comparison with inoculated, untreated samples. Under similar treatment and storage conditions, cheese containing A. ochraceus exhibited average shelf-life extensions of 42.5 and 52.2 d, respectively. Increasing the postirradiation storage temperature to 15°C reduced the shelf-life of cheese, especially with samples containing A. ochraceus. The lowest dose required to inactivate ca. 50 to 60 spores/cm2 of either A. ochraceus or P . cyclopium on the surface of cheese was ca. .42 and .95 kGy, respectively. Irradiation survival curves of A. ochraceus and P. cyclopium spores in cheese yielded average values (the dose required to reduce initial population by 90%) of .21 and .42 kGy, respectively.

Key Words: mold • cheese • electron beam • irradiation

Submitted on April 23, 1991
Accepted on August 2, 1991






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Copyright © 1992 by the American Dairy Science Association ®.