Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.

Bibliographic Details

Main Authors:	Cap, Mariana, Lires, Carla M.L., Cingolani, Celeste, Mozgovoj, Marina Valeria, Soteras, Trinidad, Gentiluomo, Jimena, Príncipe, F., Sucari, Adriana, Horak, Celina I., Signorini Porchiett, Marcelo Lisandro, Vaudagna, Sergio Ramon, Leotta, Gerardo Anibal
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	Elsevier 2020-11-18
Subjects:	Gamma Irradiation, Toxins, Minced Meat, Irradiación gamma, Escherichia coli, Toxinas, Carne Picada, Shiga toxin-producing Escherichia coli, Ground Beef, Escherichia coli productora de toxina Shiga, Carne Molida,
Online Access:	http://hdl.handle.net/20.500.12123/8540 https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469 https://doi.org/10.1016/j.meatsci.2020.108414
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