Effects of Irradiation Dose and O₂ and CO₂ Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

Table 3

D₁₀-values (kGy) of the pathogens in ready-to-cook meatballs at 9°C as affected by the O₂ levels.

O2 Level (%)	E. coli O157:H7	S. enteritidis	L. monocytogenes
0	0.40*	0.58	0.48
5	0.36*	0.50	0.44
21	0.35*	0.43	0.45
Average	0.37*	0.51	0.46

*Calculated by assuming complete inactivation of the pathogen by 2 kGy as no viable cells were detected in the irradiated samples.