Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Autores
Cap, Mariana; Lires, Carla M.L.; Cingolani, Celeste; Mozgovoj, Marina Valeria; Soteras, Trinidad; Gentiluomo, Jimena; Príncipe, F.; Sucari, Adriana; Horak, Celina I.; Signorini Porchiett, Marcelo Lisandro; Vaudagna, Sergio Ramon; Leotta, Gerardo Anibal
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Lires, Carla M.L. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Príncipe, F. Cooperativa Obrera Argentina; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Horak, Celina I. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Signorini, M. Instituto de Investigación de la Cadena Láctea (IDICAL INTA CONICET); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Leotta, Gerardo Aníbal. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (IGEVET). (UNLP-CONICET LA PLATA); Argentina.
Fuente
Meat Science 174 : 108414. (2021)
Materia
Gamma Irradiation
Toxins
Minced Meat
Irradiación gamma
Escherichia coli
Toxinas
Carne Picada
Shiga toxin-producing Escherichia coli
Ground Beef
Escherichia coli productora de toxina Shiga
Carne Molida
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8540
Acceder
id INTADig_40f0a358285516380c52f5734473e94f
oai_identifier_str oai:localhost:20.500.12123/8540
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptanceCap, MarianaLires, Carla M.L.Cingolani, CelesteMozgovoj, Marina ValeriaSoteras, TrinidadGentiluomo, JimenaPríncipe, F.Sucari, AdrianaHorak, Celina I.Signorini Porchiett, Marcelo LisandroVaudagna, Sergio RamonLeotta, Gerardo AnibalGamma IrradiationToxinsMinced MeatIrradiación gammaEscherichia coliToxinasCarne PicadaShiga toxin-producing Escherichia coliGround BeefEscherichia coli productora de toxina ShigaCarne MolidaThe aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.Instituto de Investigación de Tecnología de Alimentos (ITA)Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Lires, Carla M.L. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.Fil: Príncipe, F. Cooperativa Obrera Argentina; Argentina.Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.Fil: Horak, Celina I. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.Fil: Signorini, M. Instituto de Investigación de la Cadena Láctea (IDICAL INTA CONICET); Argentina.Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.Fil: Leotta, Gerardo Aníbal. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (IGEVET). (UNLP-CONICET LA PLATA); Argentina.Elsevier2021-01-04T19:48:42Z2021-01-04T19:48:42Z2020-11-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8540https://www.sciencedirect.com/science/article/abs/pii/S03091740203084690309-1740https://doi.org/10.1016/j.meatsci.2020.108414Meat Science 174 : 108414. (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:44Zoai:localhost:20.500.12123/8540instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:45.031INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
title Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
spellingShingle Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
Cap, Mariana
Gamma Irradiation
Toxins
Minced Meat
Irradiación gamma
Escherichia coli
Toxinas
Carne Picada
Shiga toxin-producing Escherichia coli
Ground Beef
Escherichia coli productora de toxina Shiga
Carne Molida
title_short Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
title_full Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
title_fullStr Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
title_full_unstemmed Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
title_sort Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
dc.creator.none.fl_str_mv Cap, Mariana
Lires, Carla M.L.
Cingolani, Celeste
Mozgovoj, Marina Valeria
Soteras, Trinidad
Gentiluomo, Jimena
Príncipe, F.
Sucari, Adriana
Horak, Celina I.
Signorini Porchiett, Marcelo Lisandro
Vaudagna, Sergio Ramon
Leotta, Gerardo Anibal
author Cap, Mariana
author_facet Cap, Mariana
Lires, Carla M.L.
Cingolani, Celeste
Mozgovoj, Marina Valeria
Soteras, Trinidad
Gentiluomo, Jimena
Príncipe, F.
Sucari, Adriana
Horak, Celina I.
Signorini Porchiett, Marcelo Lisandro
Vaudagna, Sergio Ramon
Leotta, Gerardo Anibal
author_role author
author2 Lires, Carla M.L.
Cingolani, Celeste
Mozgovoj, Marina Valeria
Soteras, Trinidad
Gentiluomo, Jimena
Príncipe, F.
Sucari, Adriana
Horak, Celina I.
Signorini Porchiett, Marcelo Lisandro
Vaudagna, Sergio Ramon
Leotta, Gerardo Anibal
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Gamma Irradiation
Toxins
Minced Meat
Irradiación gamma
Escherichia coli
Toxinas
Carne Picada
Shiga toxin-producing Escherichia coli
Ground Beef
Escherichia coli productora de toxina Shiga
Carne Molida
topic Gamma Irradiation
Toxins
Minced Meat
Irradiación gamma
Escherichia coli
Toxinas
Carne Picada
Shiga toxin-producing Escherichia coli
Ground Beef
Escherichia coli productora de toxina Shiga
Carne Molida
dc.description.none.fl_txt_mv The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.
Instituto de Investigación de Tecnología de Alimentos (ITA)
Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Cap, Mariana. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Lires, Carla M.L. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Cingolani, Celeste. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Mozgovoj, Marina Valeria. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Soteras, Trinidad. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Soteras, Trinidad. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Gentiluomo, Jimena. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Príncipe, F. Cooperativa Obrera Argentina; Argentina.
Fil: Sucari, Adriana. Laboratorio de Alimentos Stamboulian. División Higiene y Seguridad Alimentaria y Ambiental; Argentina.
Fil: Horak, Celina I. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina.
Fil: Signorini, M. Instituto de Investigación de la Cadena Láctea (IDICAL INTA CONICET); Argentina.
Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina.
Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina.
Fil: Leotta, Gerardo Aníbal. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias. Instituto de Genética Veterinaria “Ing. Fernando N. Dulout” (IGEVET). (UNLP-CONICET LA PLATA); Argentina.
description The aims of the present study were: a) to estimate the minimal dose of gamma irradiation required to reduce 5 log CFU/g of native O157 and non-O157 Shiga toxin-producing Escherichia coli population in ground beef samples inoculated with high inoculum; b) to assess its effectiveness in samples with low inoculum and 3) to evaluate consumer acceptance. Based on the results, 1 kGy was estimated as the minimal dose of gamma irradiation required to reduce 5 log CFU/g of STEC in ground beef. However, when samples with low inoculum level were subjected to 1 kGy, 3.9% of the samples were positive for stx and eae genes after an enrichment step. Consumer acceptance analysis was carried out with samples subjected to 2.5 kGy and no significant differences were found between irradiated and control samples. Therefore, 2.5 kGy was identified as the gama irradiation dose that reduces STEC but has no impact on consumer acceptance of ground beef.
publishDate 2020
dc.date.none.fl_str_mv 2020-11-18
2021-01-04T19:48:42Z
2021-01-04T19:48:42Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/8540
https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469
0309-1740
https://doi.org/10.1016/j.meatsci.2020.108414
url http://hdl.handle.net/20.500.12123/8540
https://www.sciencedirect.com/science/article/abs/pii/S0309174020308469
https://doi.org/10.1016/j.meatsci.2020.108414
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 174 : 108414. (2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341383724072960
score 12.623145

Publicaciones similares