Effects of gamma irradiation on microbial load and quality characteristics of veal.
| Autor: | Rahimi E; Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University of Shahr-e-kord, Shahr-e-kord, Iran., Faghihi R, Baradaran-Ghahfarokhi M, Alavaian-Ghavanini A, Baradaran-Ghahfarokhi HR, Siavashpour Z, Farshadi A, Rafie F |
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| Jazyk: | angličtina |
| Zdroj: | Advanced biomedical research [Adv Biomed Res] 2013 Mar 06; Vol. 2, pp. 11. Date of Electronic Publication: 2013 Mar 06 (Print Publication: 2013). |
| DOI: | 10.4103/2277-9175.107967 |
| Abstrakt: | Background: Veal is a rich nutrient medium that provides a suitable environment for proliferation of veal spoiling microorganisms and common food-borne pathogens. In this study, the effects of irradiation on the veal microbiological quality and half life of minced beef during chilled storage was investigated. Materials and Methods: Twenty samples of minced veal were irradiated with doses of 2, 5, 7, and 10 kGy (Cobalt-60, gamma cell 220) and evaluated for their microbiological quality up to 10 days. Results: The results showed that gamma irradiation reduced the number of microorganisms in all the irradiated minced veal samples, with 2, 5, 7, and 10 kGy (P < 0.01). Moreover, the half life of the samples were increased considerably (P < 0.01). In addition, the results indicated that there was a significant difference in the number of coliformes between untreated and irradiated samples (P < 0.05). While, Staphylococcus aureus could not be detected in the irradiated samples with doses of 7 and 10 kGy. Conclusion: These results indicated that irradiation could be employed as an effective mean to inactivate common food-borne pathogens namely S. aureus and increases the half life of veal. |
| Databáze: | MEDLINE |
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