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

D10-values were determined for E. coli O157:H7 subjected to e-beam radiation in beef, chicken and trout minces 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 D10-values in chicken, followed by beef and trout. The D10-values for frozen samples were higher than D10-values for samples irradiated at 4°C and 22°C. The ionic strength of each meat sample was adjusted by adding 0, 3.5 or 7.0% NaCl. The D10-values for E. coli O157:H7 in 7.0% NaCl samples were higher than in 0 and 3.5% NaCl samples. The control A w for all species was 1.0. The Aw was reduced to 0.99 and 0.94 in beef, 0.99 and 0.96 in chicken, and 0.98 and 0.96 in trout. The average D10-values for control Aw samples were lower than D 10-values for reduced Aw samples.