Effect of Electron Beam Irradiation on Survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphi-murium in Minced Camel Meat during Refrigerated Storage
Journal Title: Journal of Food Quality and Hazards Control - Year 2019, Vol 6, Issue 4
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.
Authors and Affiliations
A. Amiri, H. Zandi 2,3, H. Mozaffari Khosravi
Keywords
Related Articles
- EP ID EP682798
- DOI 10.18502/jfqhc.6.4.1996
- Views 232
- Downloads 0
Impact of Aqueous Extracts of Turkish Wild Edible Plants on Acrylamide Formation in Potato Crisps
Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: S...
Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and culti...
Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products...
A Critical Review of Arsenic Contamination in Sri Lankan Foods
Numerous studies have shown growing information indicating the contribution of food to the dietary exposure of arsenic (As) through consumption of different food items in many different regions over the world. However, f...
Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey
Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the evaluation of quality parameters of some c...