Information Integration System for LRL-L Program on Man-Made Radiation in the Biosphere

Tamplin, Arthur R.; Minkler, J.L.

doi:10.2172/4689236

Cited by 1 publication

(3 citation statements)

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“…In the study of Fu et al (9), the samples were stored at 7°C for 1 week before exposure to room temperature. This storage temperature was higher than the critical growth temperature predicted by Tamplin et al (22). However, the samples in the present study were stored at 4°C for 7 days before being subjected to temperature-abuse conditions.…”

Section: Discussionmentioning

confidence: 57%

“…In the same study, the pathogen grew rapidly on nonirradiated samples, to a much higher level than the initial inoculated concentration (about 4 log/ CFU). Some studies of temperature abuse have involved exposure of E. coli 0157:H7 to temperature abuse immediately after irradiation or packaging (22,23). In the study of Fu et al (9), the samples were stored at 7°C for 1 week before exposure to room temperature.…”

Section: Discussionmentioning

confidence: 99%

“…After studying of the fate of six strains of E. coli 0157:H7 on ground beef at different storage temperatures, Barkocy-Gallagher et al(2) concluded that temperatures of 4°C or below can limit growth of this pathogen, but barely affect survival. In the model developed by Tamplin et al(22), E. coli 0157:H7 in sterilized ground beef grew at 6°C, although it was observed from the growth curve that this…”

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confidence: 99%

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Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties

Kudra¹,

Sebranek

Dickson

et al. 2011

Journal of Food Protection

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The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO(2) MAP (99.6% CO(2) plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D(10)-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO(2) MAP appeared to be more effective after temperature abuse.

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Section: Discussionmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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