Animal Products

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

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

Abstract

Post-packaging irradiation combined with modified atmosphere packaging can effectively reduce E.coli O157: H7 in ground beef patties, and Listeria monocytogenes on cooked pork chops and frankfurters. The irradiation sensitivity of these two food-borne pathogens was found to be similar in both vacuum and low oxygen MAP packaging. However, E. coli O157:H7 can survive irradiation in both vacuum and low-oxygen MAP packaging during storage, therefore, temperature-abused or undercooked irradiated vacuum or MAP packaged ground beef may not be safe. MAP with 100% CO2 was effective for extending the lag phase of Listeria monocytogenes survivors on irradiated ready-to-eat meat products up to 10 to 11 weeks. MAP packaging with low oxygen and 0.4% CO can be used for stabilizing fresh meat color when the product is treated with irradiation, which often results in discoloration.

Keywords: ASL R2180

How to Cite:

Kudra, L., Sebranek, J. G., Dickson, J. S. & Mendonca, A. F., (2007) “Post-Packaging Irradiation Combined with Modified Atmosphere Packaging for Control of Bacterial Pathogens on Meat Products”, Iowa State University Animal Industry Report 4(1). doi: https://doi.org/10.31274/ans_air-180814-731

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Published on
01 Jan 2007
Peer Reviewed