Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with l...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Elsevier
2021
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/8540 https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469 https://doi.org/10.1016/j.meatsci.2020.108414 |
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| author | Cap, Mariana Lires, Carla M.L. Cingolani, Celeste Mozgovoj, Marina Valeria Soteras, Trinidad Gentiluomo, Jimena Príncipe, F. Sucari, Adriana Horak, Celina I. Signorini Porchiett, Marcelo Lisandro Vaudagna, Sergio Ramon Leotta, Gerardo Anibal |
| author_browse | Cap, Mariana Cingolani, Celeste Gentiluomo, Jimena Horak, Celina I. Leotta, Gerardo Anibal Lires, Carla M.L. Mozgovoj, Marina Valeria Príncipe, F. Signorini Porchiett, Marcelo Lisandro Soteras, Trinidad Sucari, Adriana Vaudagna, Sergio Ramon |
| author_facet | Cap, Mariana Lires, Carla M.L. Cingolani, Celeste Mozgovoj, Marina Valeria Soteras, Trinidad Gentiluomo, Jimena Príncipe, F. Sucari, Adriana Horak, Celina I. Signorini Porchiett, Marcelo Lisandro Vaudagna, Sergio Ramon Leotta, Gerardo Anibal |
| author_sort | Cap, Mariana |
| collection | INTA Digital |
| description | The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef. |
| format | Artículo |
| id | INTA8540 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA85402024-04-16T11:17:12Z Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance Cap, Mariana Lires, Carla M.L. Cingolani, Celeste Mozgovoj, Marina Valeria Soteras, Trinidad Gentiluomo, Jimena Príncipe, F. Sucari, Adriana Horak, Celina I. Signorini Porchiett, Marcelo Lisandro Vaudagna, Sergio Ramon Leotta, Gerardo Anibal Gamma Irradiation Toxins Minced Meat Irradiación gamma Escherichia coli Toxinas Carne Picada Shiga toxin-producing Escherichia coli Ground Beef Escherichia coli productora de toxina Shiga Carne Molida The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Lires, Carla M.L. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina. Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina. Fil: Príncipe, F. Cooperativa Obrera Argentina; Argentina. Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina. Fil: Horak, Celina I. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina. Fil: Signorini, M. Instituto de Investigación de la Cadena Láctea (IDICAL INTA CONICET); Argentina. Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. Fil: Leotta, Gerardo Aníbal. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (IGEVET). (UNLP-CONICET LA PLATA); Argentina. 2021-01-04T19:48:42Z 2021-01-04T19:48:42Z 2020-11-18 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8540 https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469 0309-1740 https://doi.org/10.1016/j.meatsci.2020.108414 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Meat Science 174 : 108414. (2021) |
| spellingShingle | Gamma Irradiation Toxins Minced Meat Irradiación gamma Escherichia coli Toxinas Carne Picada Shiga toxin-producing Escherichia coli Ground Beef Escherichia coli productora de toxina Shiga Carne Molida Cap, Mariana Lires, Carla M.L. Cingolani, Celeste Mozgovoj, Marina Valeria Soteras, Trinidad Gentiluomo, Jimena Príncipe, F. Sucari, Adriana Horak, Celina I. Signorini Porchiett, Marcelo Lisandro Vaudagna, Sergio Ramon Leotta, Gerardo Anibal Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title | Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title_full | Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title_fullStr | Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title_full_unstemmed | Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title_short | Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance |
| title_sort | identification of the gamma irradiation dose applied to ground beef that reduces shiga toxin producing escherichia coli but has no impact on consumer acceptance |
| topic | Gamma Irradiation Toxins Minced Meat Irradiación gamma Escherichia coli Toxinas Carne Picada Shiga toxin-producing Escherichia coli Ground Beef Escherichia coli productora de toxina Shiga Carne Molida |
| url | http://hdl.handle.net/20.500.12123/8540 https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469 https://doi.org/10.1016/j.meatsci.2020.108414 |
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