Influence of gamma irradiation on growth and survival of Escherichia coli O157: H7 and quality of cig kofte, a traditional raw meat product (original) (raw)
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Inactivation of Escherichia coli O157: H7 in hamburgers by gamma irradiation
Brazilian Journal of …, 2002
Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60 Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product.
Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation
Summary Experimental batches of a stuffed pasta product, tortellini, and slightly pre-fried bread- ed reconstituted turkey steaks with cheese and ham filling, Cordon Bleu, were prepared according to commercial recipes, then inoculated with 104 CFU/g of Staphylococcus aureus (in case of tortellini) and with 106 CFU/g of Listeria monocytogenes (in case of Cordon Bleu) prior to packing in plastic bags under a gas atmosphere of 20 % CO2 and 80 % N2. The in- oculated packages were irradiated at 3 kGy (tortellini) and 2 kGy (Cordon Bleu) with a 60 Co radiation source. The applied radiation doses were sensorially acceptable for these products. The experimental batches of tortellini were stored at 15 °C, while the Cordon Bleu samples were stored at 5 and 9 °C. Unirradiated samples were kept together with the respective irradiated ones. Storage was continued for 4 weeks and microbiological tests were performed before and after the irradiation, and subsequently after every seven days. Besides...
Open Access Journal of Microbiology & Biotechnology (OAJMB), 2023
There is an increasing demand to guarantee the safety of the food supply due to the public's growing concerns about food safety and foodborne illnesses. It has been demonstrated that gamma irradiation is a potential technique for safely eliminating a variety of common pathogens. The extra advantage of gamma irradiation technology is that it prolongs the shelf life of irradiated food items. The irradiation process has been demonstrated to be reliable; it is widely applied to medical supplies, spices, and other products in numerous nations across the world. Convincing the public that this technology is helpful and even essential for ensuring their safety is the major task at hand. Studies on the market have revealed that while a large number of consumers are eager to buy irradiated food, a large number are not. The aim of the current paper was to highlight the significant effect of gamma irradiation on food quality and safety, in order to correct the wrong believes about gamma irradiation by large number of consumers to comply with the right scientific evidence supported by regulations and control of the Food and Drug Authority (FDA). Well-structured research papers and official documents were reviewed thoroughly to extract official updated information about the characterization and safety with versatile applications of gamma irradiation in food sector.
Food Control, 2005
Raw meat ball (Cig K€ ofte), the traditional Turkish meal, was subjected to gamma irradiation doses of 0, 2, 4 and 7 kGy using Gamma Cell ( 60 Co) irradiation facility to provide safer product. The microbiological quality of irradiated and unirradiated (control) samples were immediately assessed by counting the number of total aerobic mesophilic bacteria, yeast and mold, Staphylococcus spp., coliform, Escherichia coli, and Salmonella spp. Proximate composition of the samples were also investigated. In the control samples, a considerable amount of microbiological loads were determined. The only Salmonella spp, however, could not be detected in both control and irradiated samples. The dose of 2 kGy was sufficient to eliminate the coliform and E. coli, and the dose of 4 kGy was also sufficient for mold-yeast and Staphylococcus spp. elimination. However, the irradiation dose of 7 kGy was found to be necessary to ensure the microbiological safety of the product without changing proximate composition.
Innovative Romanian Food Biotechnology, 2013
This study investigated the microbial, chemical and sensorial properties of chicken sausage exposed to gamma irradiation and stored at 0-4 o C. Chicken sausage was treated with 0, 2, 4 or 6 kGy doses of gamma irradiation. Microbial, chemical, and sensory analyses of chicken sausage were evaluated at 0, 4, 8, 12, 16 and 20 weeks of storage. Irradiation at 2, 4 and 6 kGy significantly reduced the counts of total viable (mesophilic aerobic) plate counts (TPCs), fecal coliform and yeast load and prolonged the refrigerated shelf-life of chicken sausage. Irradiation significantly decreased their amount of total acidity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS), while storage increased the total acidity, VBN and TBARS for irradiated and non-irradiated samples. The percentage of protein slightly increased in irradiated samples with higher doses, while the percentage of fat significantly decreased. Gamma irradiation showed no significant effect on th...
Food Control, 2006
Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation and frozen storage as a combination process for improvement of chicken meat shelf life. Broiler chicken were treated with 0 (non irradiated), 0.75, 3.0, and 5.0 kGy of gamma irradiation and held frozen for 9 months. The control and irradiated samples were stored at À18°C and underwent microbial analysis, chemical characteristics and sensory evaluation at 3 months intervals. Microbial analysis indicated that irradiation and freezing storage had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during freezing storage in chicken meat. The combination of frozen storage plus irradiation resulted in greater overall reductions on microbial loads, extending shelflife of chicken meat for commercial application and critical condition.
Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran
Indian Journal of Microbiology, 2007
Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2 and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated samples were stored at 4–7°C and at −18°C for refrigeration and frozen storage, respectively; and microbial and chemical analyze was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a significant effect on the reduction of microbial loads. There was no significant difference in chemical characteristics during freezing storage in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4–7°C for 14 days, compared to 3 days for non irradiated samples.
Radiation Physics and Chemistry, 2010
Ready-to-cook Iranian barbecued chicken consists of cubed chicken breast, lemon juice, salt, red pepper, onion, saffron and vegetable oil with an overall pH value of about 5.5. This product is sometimes consumed under-cooked, hence it may pose health hazards to consumers when contaminated with food-borne pathogens. In this study, the effect of gamma irradiation (0, 1.5, 3 and 4.5 kGy) on the microbial quality of ready-to-cook (RTC) barbecued chicken samples stored at 4 1C for 15 days was investigated. Moreover, the effectiveness of irradiation for inactivating Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium inoculated into the samples was also studied. Irradiation of the samples resulted in dose dependent reduction in counts of aerobic mesophilic bacteria, yeasts and molds, Enterobacteriaceae and lactic acid bacteria. Among the microbial flora, yeasts and molds and Enterobacteriaceae were more sensitive to irradiation and got completely eliminated at dose of 3 kGy. D 10 values of L. monocytogenes, E. coli O157:H7 and S. typhimurium inoculated into the samples were 0.680, 0.397 and 0.601 kGy, respectively. An irradiation dose of 3 kGy reduced the counts of E. coli O157:H7 to an undetectable level in RTC barbecued chicken but was ineffective on elimination of L. monocytogenes and S. typhimurium. However, none of the food-borne pathogens were detected in the samples irradiated at 4.5 kGy. This study showed that irradiation had no undesirable effects on the initial sensory attributes of barbecued chicken. At the end of the storage period, irradiated samples were more acceptable compared to non-irradiated ones.
Enhancing the Hygienic Quality of Some Ghanaian Food Products by Gamma Irradiation
Food and Nutrition Sciences, 2012
The microbiological quality (microbial load and profile) of 6 Ghanaian food products was determined before and after irradiation (0 kGy, 5 kGy, 7.5 kGy, 10 kGy) using standard microbiological methods. The microbial load was estimated by the total viable count (TVC) and moulds and yeasts count (MYC). The range of TVC and MYC of the un-irradiated products were 10 3 cfu/g -10 6 cfu/g and 0 cfu/g -10 6 cfu/g respectively. Un-irradiated Banku Mix Powder, Fermented Maize Powder and Cassava Dough Powder had relatively low microbial load (TVC 6.1 × 10 3 cfu/g; MYC 4.9 × 10 2 cfu/g). Un-irradiated Fermented Maize Dough, Kokonte Powder and Cassava Dough had relatively high TVC of >10 6 cfu/g. Eleven and 3 microbial isolates were detected in the un-irradiated and irradiated products respectively and the most common were Aspergillus niger and Bacillus spp. Irradiation dose of 10 kGy eliminated all microorganisms from the products. Doses of 5 and 7.5 kGy reduced the microbial loads of the products by approximately 1 to 6 log cycles to meet national and international standards. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life and enhance the competitiveness of the Ghanaian food products in domestic and export markets.
Journal of Food Science, 2011
Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O 2 + 50% CO 2 + 47% N 2) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 • C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10 6 CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10 6 CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D 10-values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O 2 + 50% CO 2 + 47% N 2) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage.