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The effect of electron beam irradiation upon microbiological quality and safety of fresh-cut tomatoes was studied. Preliminary studies were conducted to ensure reliability of the rifampicin-resistant strain versus the parent strain of Salmonella serovar Montevideo for use in this study. Growth curve, heat tolerance and lactic acid resistance studies were performed, all of which showed no differences in behavior between the organisms. Fresh tomatoes were obtained from a local supplier and then cut into cubes with stem scars being separated. Both cubes and stem scars were inoculated with a rifampicin- resistant strain of either Salmonella Montevideo or Salmonella Agona, separated into treatment groups and treated by electron beam irradiation at 0.0 kGy (control), 0.7 kGy or 0.95 kGy. The effect of electron beam irradiation was determined for Salmonella, yeast, mold, and lactic acid bacteria (LAB) populations as well as pH on tomato cubes and stem scars over a 15-day storage period at 4??C. Results indicated that while irradiation treatment significantly reduced most microbial populations on tomato samples, there were no differences in the microbial populations between treatments of 0.7 kGy or 0.95 kGy. Irradiation at either dose resulted in a significant reduction of Salmonella Montevideo when compared to the control, with an initial reduction of 1.8 and 2.2 log10 CFU/g on tomatoes for 0.7 kGy and 0.95 kGy, respectively. LAB, yeasts and molds were more resistant to the treatment than Salmonella. Populations present on stem scars and tomato cubes did experience some differences in log reductions, possibly due to the protective effect of the stem scar on microorganisms. However, no differences were detected between the two Salmonella serotypes in response to irradiation treatment. This study indicates that doses of irradiation greater than 1 kGy should be used in fresh-cut tomatoes to eliminate significant populations of pathogens, as well as to ensure the microbial quality of the product. Additional studies also need to be conducted to examine the effects of higher irradiation doses on the sensory qualities of fresh-cut tomatoes.

Because the fresh milk market is growing gradually to be mature in Taiwan, the major firms of the fresh milk industry try to find the other way to make profit. They try to segment the fresh milk market by the higher price or some new functions of fresh milk. This study is to discuss the consumer¡¦s behavior in fresh milk market. According to the attribute of buying effecting factors, it can class the consumers as 1.group of product-distinction; 2.group of marketing-distinction; 3.group of subjectivity-distinction. These groups can be helpful to understand consumer¡¦s buying effecting variables and the acceptance to higher price fresh milk. The conclusions of this study are presented as follows: 1.Fresh¡BHigh Quality and 100¢H Nature, these three factors of buying effecting are most important to the fresh milk consumers. 2.Leading firms in fresh milk industry actively promote their higher price products, but the consumer can¡¦t aware these products easily and keep low will to buy that. 3.According to the attribute of buying effecting factors, it can class the consumers as 1.group of product-distinction; 2.group of marketing-distinction; 3.group of subjectivity-distinction. The conclusions above are significant to the management in the following aspects. 1.Understanding the consumer¡¦s behavior, the firms could match the real needs of the consumers. 2.To launch a new product must have the unique selling proposition (USI), and you can earn the consumers. 3.The firms in fresh milk industry could make different marketing strategies to the distinct consumer groups.

The purpose of this study was to assess factors that can influence the colour stability of fresh sausage products using a pork patty model system over a typical distribution and display period. Fresh sausage is usually sold in raw; and it should have minimum 7.5% meat protein and 9% total protein. Losses of meat quality were evidenced through the discolouration of meat, depletion of endogenous antioxidant activities, proliferation of spoilage microorganisms, and reduction in the meat redox potential. <p>Both ground pork and fresh pork patties were made from pork picnic shoulder. In the first study, the quality of both ground pork patties and fresh pork sausage patties decreased over time during storage at 4°C. The fresh sausages contained ingredients that could prolong their shelf life. The activities of these antioxidant enzymes in both ground pork and fresh sausage were depleted by day 5 of the display period. Ground pork, however, had significantly (p<0.05) higher activity of catalase, glutathione peroxidase (GSHPx), superoxide dismutase (SOD) and total antioxidant activity (TEAC) than fresh sausage due to the effect of the salt. Moreover, there was no significant treatment effect on microbial numbers but there was a significant (p<0.05) elevation of microbial colony forming units by day 5 of the display period. The elevation of microbial numbers by the end of the display period was consistent with the drop in redox potential that was measured near the surface of the patties at the end of the incubation period. <p>In the second study, there was no synergistic effect (p<0.05) between sodium erythorbate and lemon juice powder that were used to enhance colour stability during storage and display in terms of antioxidant activity, colour and microbiological profile. The addition of sodium erythorbate alone, however, had a significant effect (p<0.05) on catalase activity and a* values. In other words, this catalase activity was more effective in protecting against oxidation with the addition of sodium erythorbate so that the redness of the fresh sausages (a*values) was preserved. Furthermore, the combined addition of sodium erythorbate and lemon juice powder did not have any antimicrobial activity because there was no significant difference in total microbial counts (Brochothrix thermosphacta count and lactic acid bacteria) following the addition of those ingredients. The measurement of redox potential near the surface of fresh pork patties could not be conclusively correlated with the addition of non-meat ingredients or microbiological activity. However, the measurement of redox potential in the middle of fresh pork patties showed that the addition of sodium erythorbate lowered the redox of the fresh sausage B (0.05% sodium erythorbate) and D (0.25% lemon juice powder and 0.05% sodium erythorbate) compared to fresh sausage A (0.00% lemon juice powder and 0.00% sodium erythorbate).