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Combined effects of gamma irradiation and concentrations of O 2  (0, 5, 21%) and CO 2  (0, 50%) on survival of  Escherichia coli  O157:H7,  Salmonella enteritidis ,  Listeria monocytogenes , lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O 2  and CO 2  levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of  Salmonella  was 0.9- and 0.4-Log lower in 0 and 5% O 2 , respectively, compared to 21% O 2 . Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg −1 , respectively, compared to control. In reduced-O 2  packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO 2  or 5% O 2  + 50% CO 2  maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O 2  + 50% CO 2  combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

the scientific world journal/thescientificworldjournal

Effects of Irradiation Dose and O2and CO2Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage