en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:times new roman;"><strong>Background: </strong>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 <em>Escherichia coli</em> O157:H7 and <em>Salmonella enterica</em> serovar Thyphimurium in minced camel meat during refrigerated storage.<br> <strong>Methods:</strong> The meat samples were inoculated with <em>E. coli</em> O157:H7 and <em>S. enterica</em> serovar Thyphimurium and then irradiated with doses of 0, 1, 2, 3, and 5 kGy. The samples were stored at 4&plusmn;1 &deg;C and evaluated microbiologically up to 10 days. Data were analyzed using SPSS software version 18.<br> <strong>Results:</strong> The microbial loads of minced camel meat samples were significantly reduced (<em>p</em><0.0001) with increasing the dose of irradiation. The most effective dose was 5 kGy that highly reduced <em>S. enterica </em>serovar Typhimurium, and completely destroyed <em>E. coli</em> O157:H7<em>. </em>However, <em>E. coli</em> O157:H7 was more sensitive to electron beam irradiation than <em>S. enterica </em>serovar Typhimurium.<br> <strong>Conclusion:</strong> Electron beam irradiation effectively reduced the population of both <em>E. coli</em> O157:H7 and <em>S. enterica</em> serovar Typhimurium in minced camel meat in a dose dependent manner.<br> <br> <strong>DOI:</strong> 10.18502/jfqhc.6.4.1996</span></span></div> Food Irradiation, Food Preservation, Meat, Escherichia coli, Salmonella 174 178 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-47-3&slc_lang=en&sid=1 A. Amiri No Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran H. Zandi zandi@ssu.ac.ir 0000000283232370 Yes Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran H. Mozaffari Khosravi No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran