Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces
| Autor: | Namita Goswami, Richard A. Holley, Chenyuan Lui, Devapriya Kundu, Alexander Gill |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Salmonella
Meat Verotoxigenic E. coli Colony Count Microbial Food Contamination Escherichia coli O157 medicine.disease_cause Non o157 Microbiology Verotoxigenic Escherichia coli medicine Animals Food science Irradiation Muscle Skeletal Microbial Viability Shiga-Toxigenic Escherichia coli Chemistry Low dose food and beverages Dose-Response Relationship Radiation Adipose Tissue Consumer Product Safety VTEC Food Irradiation Food Microbiology Cattle E beam irradiation Food Science |
| Zdroj: | Meat Science. 96:413-418 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2013.07.034 |
| Popis: | This study determined the extent that irradiation of fresh beef surfaces with an absorbed dose of 1 kGy electron (e-) beam irradiation might reduce the viability of mixtures of O157 and non-O157 verotoxigenic Escherichia coli (VTEC) and Salmonella. These were grouped together based on similar resistances to irradiation and inoculated on beef surfaces (outside flat and inside round, top and bottom muscle cuts), and then e-beam irradiated. Salmonella serovars were most resistant to 1 kGy treatment, showing a reduction of ≤1.9 log CFU/g. This treatment reduced the viability of two groups of non-O157 E. coli mixtures by ≤4.5 and ≤3.9 log CFU/g. Log reductions of ≤4.0 log CFU/g were observed for E. coli O157:H7 cocktails. Since under normal processing conditions the levels of these pathogens on beef carcasses would be lower than the lethality caused by the treatment used, irradiation at 1 kGy would be expected to eliminate the hazard represented by VTEC E. coli. |
| Databáze: | OpenAIRE |
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