Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage
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.
KeywordsLipid Oxidation Refrigerate Storage Ground Beef Beef Sample Tremendous Economic Loss
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