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Effect of Packaging Materials on Inactivation of Pathogenic Microorganisms on Meat during Irradiation

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  027007,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9229) @2002
Authors:   Kathiravan Krishnamurthy, Ali Demirci, Virendra M. Puri, Catherine N. Cutter
Keywords:   Gamma irradiation, packaging, Salmonella Typhimurium, E. coli O157:H7, pathogens, mechanical properties, polylactic acid

Beef surface samples were inoculated with E. coli O157:H7 or Salmonella Typhimurium, wrapped with five selected plastics i.e., polylactic acid (PLA), low density polyethylene (LDPE), polypropylene, polynylon, and polyethylene and vacuum packaged. Following vacuum packaging, the samples were subjected to various irradiation doses (0.5, 1.0, and 2.0 kGy) in a 60Co irradiator. The resulting microbiological samples were analyzed for microbial reduction immediately after irradiation and after seven-days of refrigerated storage. Also, the packaging materials mechanical strength was analyzed. The change in the mechanical strength was not significant among all the packaging materials used (p>0.05). However, the effect of packaging material, storage, and irradiation dose were significant (p<0.05) for reducing both E. coli O157:H7 and Salmonella Typhimurium on beef surfaces. Polylactic acid plastic and LDPE plastic exhibited higher log10 reductions for Salmonella Typhimurium and E. coli O157:H7 respectively for both immediate and 7 day refrigerated storage analysis. Generally, the storage samples (Day-7) exhibited higher log10 reductions than the immediate analysis samples (Day-0). Also, E. coli O157:H7 demonstrated higher log10 reductions than Salmonella Typhimurium.

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