Volume 6, Issue 4 (December 2019)                   J. Food Qual. Hazards Control 2019, 6(4): 174-178 | Back to browse issues page


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Amiri A, Zandi H, Mozaffari Khosravi H. Effect of Electron Beam Irradiation on Survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in Minced Camel Meat during Refrigerated Storage. J. Food Qual. Hazards Control. 2019; 6 (4) :174-178
URL: http://jfqhc.ssu.ac.ir/article-1-635-en.html
Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , zandi@ssu.ac.ir
Abstract:   (1642 Views)
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.

DOI: 10.18502/jfqhc.6.4.1996
Full-Text [PDF 329 kb]   (190 Downloads)    
Type of Study: Original article | Subject: Special
Received: 18/06/27 | Accepted: 18/11/14 | Published: 19/12/16

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