Growth rates of Salmonella and Escherichia coli O157:H7 in irradiated beef

Ground beef was irradiated to 0, 2, or 4 kGy and then inoculated with a mixed culture of four serotypes of salmonellae or five strains of Escherichia coli O157:H7. The ground beef was stored at either 15 or 25 degreesC, and the growth of the inoculated bacteria was monitored over time. Growth parameters were determined for both the salmonellae and the E. coli O157:H7 using the Gompertz equation. There was no significant difference in lag phase duration or generation time, irrespective of the dose to which the ground beef had previously been exposed. Furthermore, the lag phase durations and generation times determined in this study did not differ significantly from previously published values. This suggests that, although irradiation eliminates a significant portion of the spoilage microflora in ground beef, the absence of this microflora provides no competitive advantage to the growth of salmonellae or E coli O157:H7 in ground beef.