Comparative effect of gamma and electron beam irradiation on some food borne pathogenic bacteria contaminating meat products

Abstract

In terms of food irradiation, ionizing radiation in the form of gamma radiation or electron beam is currently allowed and employed as a non-thermal procedure for ensuring food safety and quality. The purpose of this study is to investigate the effect of radiation on viability of certain isolated food borne pathogenic bacteria like E. coli, Staphylococcus aureus, Proteus mirabilis, Listeria monocytogenes, and Enterococcus faecalis in meat products. In food irradiation, the requested dose of D10 value to inactivate 90% of microbial population was 0.39, 0.49, 0.45, 0.54, and 0.57 kGy, being exposed to gamma radiation, and 0.41, 0.52, 0.48, 0.58, and 0.63 kGy for electron beam respectively suggesting that gamma radiation is more efficient than electron beam irradiation. The effect of radiation on the bacterial load have been assessed by injecting the smoky turkey samples with a cocktail of above mentioned bacteria in presence of natural microflora, and then subjected to 2.0, 4.0, and 6.0 kGy. These bacteria were inhibited to undetectable levels (˂10 CFU/g) and total bacterial counts were greatly reduced at 4.0 kGy from either gamma or an electron beam radiation, indicating that this irradiation dose can be used to control some foodborne pathogenic bacteria of public health concern. E. coli was the most sensitive tested bacteria to irradiation, whereas Enterococcus faecalis was the most resistant.

Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality

“…In recent years, there has been a growth in the consumption of foods derived from animals; however, little is known about their contamination with the most prevalent non-spore-producing pathogenic bacteria in foods [ 8 ]. The production of chicken-based products at the factory may have been contaminated with a high population of microorganisms, as well as the chicken meat and ingredients used to produce products, which may have contained significant amounts of bacteria [ 27 ].…”

Customers' Awareness and Knowledge of Using Irradiation Technology Processed Foods in Egyptian Restaurants: An Exploratory Study

“…Hypothesis 2: There are significant differences between the acceptance of customers of irradiation technology processed foods according to demographical data ("H 2.1" gender, "H 2.2" Age, and "H 2.3" Educational level). (Ebrahim et al, 2022). These types of radiation are called "ionizing" because their energy is high enough to dislodge electrons from atoms and molecules and turn them into electrically charged particles called "ions".…”

“…Food irradiation is defined as the process of preserving food safety in which food is exposed to appropriate doses of ionizing radiation to kill insects, mold and other microbes and allergens that may be harmful, as the process involves carefully exposing food to a measured amount of ionizing radiation in a special treatment room on a conveyor belt for a specified period, which can help reduce dangerous foodborne pathogens such as microorganisms and bacteria that cause food poisoning, accordingly irradiation technology helps to destroy bacteria and improve food safety and shelf life (Agbaka and Ibrahim, 2020). Where food is irradiated by x-rays, gamma rays, or electronic rays to destroy bacteria without affecting the food product (Ebrahim et al, 2022). Superior food quality and safety can be ensured through the use of irradiation in conjunction with standard food safety procedures such as washing, packaging, chemical or thermal treatment, freezing, refrigeration or drying, and lyophilization .…”

“…The most common food products around the world include spices, herbs dry spices vegetables, and fruits (Khalili et al, 2017;Gyimah et al, 2020;Kim et al, 2022). The research's problem lies is that although food irradiation technology is one of the modern technologies in food processing, at the same time, customers in restaurants may not be interested in food irradiation technology because of the lack of comprehensive knowledge of that technology and its benefits (Agbaka and Ibrahim 2020;Indiarto et al, 2020;Ebrahim et al, 2022). In addition to the scarcity of studies that measure customers' awareness of technology food irradiation (Rusin et al, 2018;Rozekhi et al Siddiqui et al, 2022), especially in the field of restaurants, because restaurants use large quantities of food that need to be preserved and processed (Sokolovska et al, 2022).…”

Isolation and characterization of coliphages from different water sources and their biocontrol application combined with electron beam irradiation for elimination of E. coli in domestic wastewater

“…Electron beam irradiation (EBI), as an alternative traditional method, has been used for the treatment of drinking water, wastewater, sludge, food, and healthcare products to inactivate human pathogenic bacteria that have contaminated these materials (Emami-Meibodi et al 2016;Ebrahim et al 2022). In recent years, electron beam accelerators have been established in many countries for wastewater treatment due to their effectiveness in removing microbial contamination and other pollutants from the wastewater (Hossain et al 2018).…”