Date of Graduation
2005
Document Type
Thesis
Degree Type
MS
Committee Chair
Jacek Jaczynski
Abstract
D-values were determined for E. coli O157:H7 subjected to beef irradiation in beef, chicken and hot wieners at 20°C, 4°C and 22°C and for various ionic strengths and reduced water activities at 4°C. Regardless of temperature E. coli O157:H7 had the highest D-values in chicken, followed by beef and hot dog. The D-values for frozen samples were higher than D-values for samples irradiated at 4°C and 22°C. The ionic strength of each meat sample was adjusted by adding 0.35 or 0.70% NaCl. The D-values for E. coli O157:H7 at 0.70% NaCl samples were higher than at 0 and 0.35% NaCl samples. The control, Aw of all species was 1.0. The Aw was reduced to 0.98 and 0.91 for beef, 0.98 and 0.96 in chicken, and 0.98 and 0.91 in turkey. The average D-values for control, Aw samples were lower than D-values for reduced Aw samples.
Recommended Citation
Black, Jennifer L., "The inactivation kinetics of Escherichia coli O157:H7 in beef, chicken and trout subjected to electron beam radiation under various temperatures, ionic strengths and water activities." (2005). Graduate Theses, Dissertations, and Problem Reports (ETD). 10866.
https://researchrepository.wvu.edu/etd/10866