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Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and quality changes after irradiation of beef steaks and ground beef

Fu, A.H., Sebranek, J.G., Murano, E.A.
Journal of food science 1995 v.60 no.5 pp. 972-977
ground beef, steaks, food irradiation, dose response, Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli, microbial contamination, mortality, meat quality, sensory evaluation, color, odors, food storage, temperature, duration, vacuum packaging, oxygen, pH, plate count, shelf life, food spoilage, food preservation
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 degrees 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.