Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined with Modified Atmosphere Packaging

dc.contributor.author Sebranek, Joseph
dc.contributor.author Dickson, James
dc.contributor.author Kudra, Li
dc.contributor.author Sebranek, Joseph
dc.contributor.author Dickson, James
dc.contributor.author Mendonca, Aubrey
dc.contributor.author Zhang, Qijing
dc.contributor.author Jackson-Davis, Armitra
dc.contributor.author Zhang, Qijing
dc.contributor.author Prusa, Kenneth
dc.contributor.author Lu, Zheng
dc.date 2018-08-25T22:35:29.000
dc.date.accessioned 2020-06-29T23:34:14Z
dc.date.available 2020-06-29T23:34:14Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.issued 2013-01-01
dc.description.abstract <p>Four of the bacterial pathogens that are of major concern to the meat industry, Listeria monocytogenes, Campylobacter jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 were studied for their susceptibility to high carbon dioxide atmospheres during irradiation and storage by utilizing high-carbon-dioxide modified atmosphere packages (MAP) compared to vacuum packaging. Frankfurters and cooked pork chops (L. monocytogenes), chicken breasts (C. jejuni and S. enterica) and ground beef (E. coli O157:H7) were inoculated with the respective pathogens, packaged in vacuum or MAP and irradiated with doses appropriate to each pathogen. Surviving bacteria were monitored during refrigerated and temperature-abused storage. While irradiation was very effective for reducing the number of pathogens on each product, the use of high carbon dioxide atmosphere in MAP did not increase the effectiveness of irradiation as an antimicrobial treatment. The MAP treatment resulted in less recovery of L. monocytogenes than vacuum for cooked pork chops during refrigerated storage, and for E. coli O157:H7 on ground beef when exposed to room temperature, but not for the other pathogens or products. Consequently, while irradiation is a very effective means of reducing or eliminating bacterial pathogens on meat products, the addition of a high-carbon dioxide MAP system during storage of the products did not greatly improve the control of these pathogens.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol659/iss1/10/
dc.identifier.articleid 1797
dc.identifier.contextkey 3618239
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-13
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol659/iss1/10
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8926
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R2759
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol659/iss1/10/R2759.pdf|||Fri Jan 14 18:03:44 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R2759
dc.title Controlling Listeria monocytogenes, Campylobactor jejuni, Salmonella enterica Typhimurium and Escherichia coli O157:H7 in Meat Products by Irradiation Combined with Modified Atmosphere Packaging
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication ce518127-2a2b-4d2f-ba05-27670afd9452
relation.isAuthorOfPublication 87a4e13f-70ef-4b6a-8f45-e9258086d64a
relation.isAuthorOfPublication 1c6a5dfc-c604-457f-85be-122910db782e
relation.isJournalIssueOfPublication 85a6b736-d75f-4bbf-b540-48aa1c0ff2aa
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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