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Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O 157:H7 and Quality Changes After Irradiation of Beef Steaks and Ground Beef
Author(s) -
FU ANHUNG,
SEBRANEK J. G.,
MURANO E. A.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06273.x
Subject(s) - yersinia enterocolitica , listeria monocytogenes , escherichia coli , food science , yersinia , inoculation , listeria , irradiation , chemistry , microbiology and biotechnology , biology , bacteria , biochemistry , physics , horticulture , genetics , nuclear physics , gene
Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica , or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium‐dose irradiation accompanied by 7°C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P>0.05) was observed in meat pH or color, but TBA values increased after 7 days storage.