Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

TLDR

The study inoculated longissimus dorsi from beef, pork, lamb, turkey breast, and turkey leg meats with E. coli O157:H7, L.

Abstract

ABSTRACT Longissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were inoculated with Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus , and the gamma radiation resistance of the pathogens were determined under identical conditions. At 5°C the respective radiation D‐values of E. coli O157:H7 and L. monocytogenes did not vary with the suspending meat. The D‐value for a mixture of Salmonella spp. was significantly lower on pork than on beef, lamb, turkey breast, and turkey leg meats. The D‐value for S. aureus was significantly lower on lamb and mechanically deboned chicken meat than on the other meats. All values were, nevertheless, within expected ranges.