Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage

  • Patty W. B. Poon
  • Paula Dubeski
  • David D. Kitts
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)


Ground beef is a perishable product with noted food safety concerns because it provides a favorable medium for the growth of both spoilage and food-borne microorganisms. It is frequently contaminated by microorganisms due to excessive handling, (ie. slaughtering, processing and transporting). Recently, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced voluntarily recall of approximately 46,000 pounds of ground beef for possible E.coli O157:H7 contamination. Detection of pathogenic bacteria, such as E.coli O157:H7 in ground beef resulted in a decreased beef consumption with tremendous economic losses. Therefore, the demand for wholesome and safe, as well as nutritious, ground beef is continuously increasing.


Lipid Oxidation Refrigerate Storage Ground Beef Beef Sample Tremendous Economic Loss 
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Copyright information

© Springer Science+Business Media New York 2004

Authors and Affiliations

  • Patty W. B. Poon
    • 1
  • Paula Dubeski
    • 2
  • David D. Kitts
    • 1
  1. 1.Food, Nutrition and Health, Faculty of Agricultural SciencesUniversity of British ColumbiaMarine DriveCanada
  2. 2.LaCombe Research StationAgricultural CanadaLaCombe

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