Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

Abstract

The aim of this study was to determine radiation sensitivity of Escherichia coli O157:H7 and Listeria monocyto genes in edible meat byproducts. Seven beef byproducts (heart, liver, lung, lumen, omasum, large intestine, and small intestine) and four pork byproducts (heart, large intestine, liver, and small intestine) were used. Electron beam irradiation significantly reduced the numbers of pathogenic microorganisms in meat byproducts and no viable cells were detected in both aerobically- and vacuum-packaged samples irradiated at 4 kGy. Meat byproducts packed under vacuum had higher D-10 value than the ones packed aerobically. No significant difference was observed between the D-10 values of E. coli. O157:H7 and L. monocytogenes inoculated in either aerobically or vacuum packaged samples. These results suggest that low-dose electron beam irradiation can significantly decrease microbial numbers and reduce the risk of meat byproduct contamination by the foodborne pathogens. (C) 2015 Elsevier Ltd. All rights reserved.