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Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation.

Author(s) : CLAVERO M. R. S., MONK J. D., BEUCHAT L. R., DOYLE M. P., BRACKETT R. E.

Type of article: Article

Summary

Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation (60 cobalt) treatment, with doses ranging from 0 to 2.52 kilograys. The influence of two levels of fat (8 to 14%, low fat and 27 to 28%, high fat) and temperature (frozen, -17 to -15 deg C and refrigerated, 3 to 5 deg C) on the inactivation of each pathogen by irradiation was investigated. Results are given.

Details

  • Original title: Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation.
  • Record ID : 1995-2348
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 60 - n. 6
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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