title: Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes.
abstract: The objectives of the present work were to assess the use of moderate doses of gamma irradiation (2 to 5 kGy) and to reduce the risk of pathogen presence without altering the quality attributes of bovine trimmings and of patties made of irradiated trimmings. Microbiological indicators (coliforms, Pseudomonas spp and mesophilic aerobic counts), physicochemical indicators (pH, color and tiobarbituric acid) and sensory changes were evaluated during storage. 5 kGy irradiation doses slightly increased off flavors in patties. Two pathogenic markers (Listeria monocytogenes and Escherichia coli O157:H7) were inoculated at high or low loads to trimming samples which were subsequently irradiated and lethality curves were obtained. Provided that using irradiation doses ≤2.5 kGy are used, reductions of 2 log CFU/g of L. monocytogenes and 5 log CFU/g of E. coli O157:H7 are expected. It seems reasonable to suppose that irradiation can be successfully employed to improve the safety of frozen trimmings when initial pathogenic bacteria burdens are not extremely high.
authors.affiliation: Instituto Nacional de Carnes, Rincón 545, CP 11000 Montevideo, Uruguay.
authors.forename: Ma de la Paz
authors.initials: Mde L
authors.lastname: Xavier
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Cecilia
authors.initials: C
authors.lastname: Dauber
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Paula
authors.initials: P
authors.lastname: Mussio
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Enrique
authors.initials: E
authors.lastname: Delgado
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Ana
authors.initials: A
authors.lastname: Maquieira
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Alejandra
authors.initials: A
authors.lastname: Soria
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Ana
authors.initials: A
authors.lastname: Curuchet
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay.
authors.forename: Rosa
authors.initials: R
authors.lastname: Márquez
authors.affiliation: Instituto Nacional de Carnes, Rincón 545, CP 11000 Montevideo, Uruguay. Electronic address: cmendez@inac.gub.uy.
authors.forename: Carlos
authors.initials: C
authors.lastname: Méndez
authors.affiliation: Laboratorio Tecnológico del Uruguay, Avda. Italia 6101, CP 11500 Montevideo, Uruguay. Electronic address: tlopez@latu.org.uy.
authors.forename: Tomás
authors.initials: T
authors.lastname: López
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D019453:Escherichia coli O157 / Q000528:radiation effects*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005720:Gamma Rays; D006801:Humans; D008089:Listeria monocytogenes / Q000528:radiation effects*; D008460:Meat / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D008461:Meat Products / Q000032:analysis / Q000382:microbiology / Q000592:standards; D011549:Pseudomonas / Q000528:radiation effects
keywords: Beef patties; Escherichia coli O157:H7; Food safety; Irradiation; Listeria monocytogenes; Trimmings