Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation

Abstract

Irradiation of ground beef and beef liver inoculated with Escherichia coli O157 466 and DT66 and Salmonella Enteritidis 3313 were performed with gamma rays from cobalt-60 at refrigerated and frozen temperatures under air- and vacuum-packaged conditions. Results showed that D₁₀ values for all pathogens in frozen beef liver were higher than those in frozen ground beef samples, with significant differences observed between the D₁₀ values of E. coli O157 466 and S. Enteritidis 3313 under air-packaged conditions, as well as in E. coli O157 DT66 and S. Enteritidis 3313 under vacuum-packaged conditions. To verify effective bacterial inactivation under high bacterial-contamination levels (10⁵-10⁷ CFU/g), survival/death interfaces of E. coli O157 DT66 and S. Enteritidis 3313 inoculated in beef liver under vacuum-packaged and frozen conditions were constructed, with results suggesting that doses from 5.3 kGy to 5.5 kGy and 8.2 kGy-8.5 kGy would be sufficient to kill 10⁵ CFU/g of E. coli O157 and S. Enteritidis 3313, respectively, at a 95%-99% predicted confidence interval. These results suggested that food matrixes containing high amounts of antioxidants (such as beef liver) and treated under frozen and vacuum-packaged conditions require additional consideration and evaluation for applications of irradiation treatment.

Keywords: D(10) value; Escherichia coli O157; Gamma irradiation; Raw beef liver; Salmonella Enteritidis.