Title of article
Effect of Electron Beam Irradiation on Survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in Minced Camel Meat during Refrigerated Storage
Author/Authors
Amiri, A. Department of Food Hygiene and Safety - School of Public Health - Shahid Sadoughi University of Medical Sciences, Yazd , Zandi, H. School of Public Health - Research Center for Food Hygiene and Safety - Shahid Sadoughi University of Medical Sciences, Yazd , Mozaffari Khosravi, H. Department of Nutrition - School of Public Health - Shahid Sadoughi University of Medical Sciences, Yazd
Pages
5
From page
174
To page
178
Abstract
Background: Electron beam irradiation is one of the effective ways to control food-borne pathogens. We evaluated the effect of electron beam irradiation on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in minced camel meat during refrigerated storage.
Methods: The meat samples were inoculated with E. coli O157:H7 and S. enterica serovar Thyphimurium and then irradiated with doses of 0, 1, 2, 3, and 5 kGy. The samples were stored at 4±1 °C and evaluated microbiologically up to 10 days. Data were analyzed using SPSS software version 18.
Results: The microbial loads of minced camel meat samples were significantly reduced (p<0.0001) with increasing the dose of irradiation. The most effective dose was 5 kGy that highly reduced S. enterica serovar Typhimurium, and completely destroyed E. coli O157:H7. However, E. coli O157:H7 was more sensitive to electron beam irradiation than S. enterica serovar Typhimurium.
Conclusion: Electron beam irradiation effectively reduced the population of both E. coli O157:H7 and S. enterica serovar Typhimurium in minced camel meat in a dose dependent manner.
Keywords
Food Irradiation , Food Preservation , Meat , Escherichia coli , Salmonella
Journal title
Journal of Food Quality and Hazards Control
Serial Year
2019
Record number
2503339
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