Survival of Escherichia coli O157:H7 and non-pathogenic E. coli on irradiated and non-irradiated beef surfaces

Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

“…The significant growth/survival pathogens on the beef after applying sanitization treatments may be explained by the recovery of injured pathogens or inactivation of the natural morcoflora, favouring the growth of pathogens (Prendergast et al . ).…”

“…Thus, the longer LT of all bacteria on treated (SAEW + FA) beef might affect to its shelf life extension. The significant growth/survival pathogens on the beef after applying sanitization treatments may be explained by the recovery of injured pathogens or inactivation of the natural morcoflora, favouring the growth of pathogens (Prendergast et al 2009). Based on the evaluated sensory quality, the acceptability limit was set at a value of 2Á5 (Kreyenschmidt et al 2010); however, other authors have set it at 1Á8 (Bruckner et al 2012).…”

Pseudomembranous colitis within radiotherapy field following concurrent chemoradiation therapy: a case report

“…Hautmann et al noted that radio-oncological patients were also patients at risk of C. difficile infection and that the incidence was 1.6%, especially for head and neck cancer patients 8. Prendergast et al reported that irradiation-associated reductions in normal beef surface flora influenced survival of nonpathogenic Escherichia coli and pathogenic E. coli , suggesting that irradiation may affect the chemical or physical composition of flora 9. In addition, Rowe et al reported that free radical-induced oxidation of proteins and lipids may contribute to bacterial survival 10.…”

The Potential of Food Irradiation: Benefits and Limitations

“…The study did not show any significant difference in the bacterial growth in irradiated food compared to non-irradiated one. Results indicated that, the absence of the spoilage microflora in food did not provide a competitive advantage to the bacterial growth (Prendergast et al, 2009). …”