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Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Abstract
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log [ver mas...]
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef. [Cerrar]
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Author
Cap, Mariana;   Lires, Carla M.L.;   Cingolani, Celeste;   Mozgovoj, Marina Valeria;   Soteras, Trinidad;   Gentiluomo, Jimena;   Príncipe, F.;   Sucari, Adriana;   Horak, Celina I.;   Signorini Porchiett, Marcelo Lisandro;   Vaudagna, Sergio Ramon;   Leotta, Gerardo Aníbal;  
Fuente
Meat Science 174 : 108414. (2021)
Date
2020-11-18
Editorial
Elsevier
ISSN
0309-1740
URI
http://hdl.handle.net/20.500.12123/8540
https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469
DOI
https://doi.org/10.1016/j.meatsci.2020.108414
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Gamma Irradiation; Irradiación gamma; Escherichia coli; Toxins; Toxinas; Minced Meat; Carne Picada; Shiga toxin-producing Escherichia coli; Escherichia coli productora de toxina Shiga; Ground Beef; Carne Molida;
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