title: Effects of irradiation dose and O(2) and CO(2) concentrations in packages on foodborne pathogenic bacteria and quality of ready-to-cook seasoned ground beef product (meatball) during refrigerated storage.
abstract: Combined effects of gamma irradiation and concentrations of O(2) (0, 5, 21%) and CO(2) (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O(2) and CO(2) levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O(2), respectively, compared to 21% O(2). Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg(-1), respectively, compared to control. In reduced-O(2) packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO(2) or 5% O(2) + 50% CO(2) maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O(2) + 50% CO(2) combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.
authors.affiliation: Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
authors.forename: Gurbuz
authors.initials: G
authors.lastname: Gunes
authors.forename: Neriman
authors.initials: N
authors.lastname: Yilmaz
authors.forename: Aylin
authors.initials: A
authors.lastname: Ozturk
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D058491:Bacterial Load; D002245:Carbon Dioxide / Q000378:metabolism*; D003080:Cold Temperature; D004307:Dose-Response Relationship, Radiation; D004926:Escherichia coli / Q000254:growth & development / Q000528:radiation effects; D005514:Food Irradiation / Q000379:methods*; D005516:Food Microbiology / Q000379:methods; D061353:Food Storage / Q000379:methods*; D005720:Gamma Rays; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects; D008315:Malondialdehyde / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000378:metabolism*; D012034:Refrigeration; D012477:Salmonella enteritidis / Q000254:growth & development / Q000528:radiation effects; D013858:Thiobarbiturates / Q000378:metabolism; D013997:Time Factors
chemical_list: D000900:Anti-Bacterial Agents; D013858:Thiobarbiturates; D002245:Carbon Dioxide; D008315:Malondialdehyde; C029684:thiobarbituric acid; D010100:Oxygen