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Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products

Authors
  • L. L. Kudra (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)
  • Aubrey F. Mendonca (Iowa State University)

Abstract

Irradiation of ground beef in modified atmosphere packaging was compared with irradiation of ground beef in vacuum packaging for the inhibitory impact on Escherichia coli O157:H7. Recovery of surviving organisms showed that packaging systems did not alter the effects of irradiation for reduction of E. coli O157:H7 in ground beef. Therefore, modified atmosphere packaging may be used to improve color of irradiated ground beef without affecting the inhibitory impact of irradiation.

Keywords: Food Science and Human Nutrition, Animal Science

How to Cite:

Kudra, L. L., Sebranek, J. G., Dickson, J. S. & Mendonca, A. F., (2005) “Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1112

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Published on
2005-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0