Effects of Low-Dose, Low-Penetration Electron Beam Irradiation of Chilled Beef Carcass Surface Cuts on Escherichia coli O157:H7 and Meat Quality

This series of studies demonstrated that surface electron-beam irradiation on beef dramatically reduced levels of E. coli O157:H7 while have no measurable impact on organoleptic, shelf life or nutritional status or resulting beef products.

Funded in part by The Beef Checkoff

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Objectives

To assess the efficacy of E-beam irradiation for the reduction of E. coli O157:H7 on beef carcass surfaces and to determine product quality differences after application.

Conclusions

Researchers showed an 1 kGy E-beam irradiation penetrating to a depth of 15 mm reduced the prevalence of E. coli O157:H7 by at least 4 log CFU/cm².  Organoleptic properties of beef flank steak were not affected by depth penetration of irradiation beam, but differences were seen in ground beef patties.  Sensory panelists were able to detect difference between the control patties and patties with 25% or higher irradiated trim, yet no differences were observed in objective color measurements.

Deliverable

Low dose E-beam irradiation may be a viable option for meat packers to reduce the prevalence of E. coli O157:H7 on whole beef carcasses.  Palatability differences may be detected by consumers in irradiated products.