Characterization of Growth Potential of Escherichia coli O157:H7 in Irradiated Beef Patties and Effect of Packaging Material

<p>This study was designed to evaluate whether current packaging systems being used in the meat industry result in any changes in the ability to inactivate E. coli O157:H7 after irradiating ground beef and what effect these materials have on the quality of the product. It is currently known that packaging interaction with oxygen can cause free radicals and off odors/flavors to form in ground beef after irradiation. Higher dose rates of irradiation may in fact reduce free radical formation due to the depletion of oxygen. However, oxygen does play a role in the inactivation of bacteria during irradiation.</p>