Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties |
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| Authors: | MW Schilling Y Yoon O Tokarskyy AJ Pham RC Williams DL Marshall |
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| Affiliation: | aDepartment of Food Science, Nutrition, and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, MS 39762, USA;bDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0418, USA;cCollege of Natural and Health Sciences, University of Northern Colorado, Gunter 1000, P.O. Box 134, Greeley, CO 80639, USA |
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| Abstract: | A randomized complete block design with three replications was utilized to determine the effects of ionizing irradiation and hydrostatic pressure on the inactivation of Escherichia coli O157:H7, volatile composition, and consumer acceptability (n = 155) of frozen ground beef patties. E-beam and X-ray irradiation (2 kGy) inactivated E. coli O157:H7 below the limit of detection, while hydrostatic pressure treatment (300 mPa for 5 min at 4 °C) did not inactivate this pathogen. Solid-phase microextraction (SPME) was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure altered the volatile composition (P < 0.05) of the ground beef patties in respect to radiolytic products. However, results were inconclusive on whether these differences were great enough to use this method to differentiate between irradiated and non-irradiated samples in a commercial setting. Irradiation did not affect (P > 0.05) consumer acceptability of ground beef patties when compared to untreated samples, but hydrostatic pressure caused decreased acceptability (P < 0.05) when compared to other treatments. |
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| Keywords: | Irradiation Hydrostatic pressure Escherichia coli O157:H7 Volatile compounds Solid-phase microextraction |
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