Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiation

There is growing concern that the free radical scavenging effect of antioxidants added to meats might reduce the antimicrobial effectiveness of ionizing radiation. A study was conducted to determine the effect of vitamin E on the behavior (growth) of Listeria monocytogenes and color stability in turkey meat following electron beam irradiation. Raw ground turkey breast meat from birds fed diets containing 0 (control), 50, 100, and 200 IU/kg of vitamin E was inoculated with a five-strain mixture of L. monocytogenes to give approximately 107 CFU/g. Inoculated samples were irradiated at 0, 0.5, 1, and 2 kGy and stored aerobically (12 days) or under vacuum (42 days) at 4 degrees C. L. monocytogenes survivors were determined by plating samples on modified Oxford medium and counting colonies on modified Oxford medium plates after 48 h at 35 C. Meat color was measured using a colorimeter. Irradiation at 2.0 kGy resulted in an approximately 3.5-log reduction of initial numbers of L. monocytogenes. There were no significant differences in D-values (decimal reduction times) for L. monocytogenes in meat irrespective of vitamin E treatment (P > 0.05). Also, vitamin E treatments did not affect growth of the pathogen in aerobic or vacuum-packaged samples following irradiation (P > 0.05). Compared with controls, irradiated meat from birds fed 100 or 200 IU/kg of vitamin E demonstrated significant improvement in color stability (lightness and redness values) during aerobic storage (P < 0.05). Dietary vitamin E (100 to 200 IU/kg) has good potential for improving the color stability of turkey meat without compromising the microbial safety of the irradiated product.