Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat

Thayer, Donald W.; Boyd, Glenn

doi:10.1111/j.1365-2621.1992.tb14308.x

Cited by 44 publications

(18 citation statements)

References 12 publications

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“…The results of this work are similar to those reported by some authors who have observed that 2.5 kGy is an efficient dose of radiation to inhibit the growth of Salmonella and increase the shelflife of refrigerated chicken meat (Thayer & Boyd, 1992;Lescano et al, 1991;Lamuka et al, 1992). Similar results were observed by Hanis et al (1989) who concluded that, despite this dose of radiation is not enough to promote pasteurization of the product, the microorganisms are greatly affected by the interaction between radiation and refrigeration.…”

Section: Salmonella Typhimuriumsupporting

confidence: 81%

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Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Spoto

Gallo

Alcarde

et al. 2000

Sci. agric. (Piracicaba, Braz.)

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This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 o C and stored under refrigeration (5 o C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

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Section: Salmonella Typhimuriumsupporting

confidence: 81%

“…Thayer & Boyd (1992) didn't find viable CFU of Staphylococcus aureus in mechanically deboned chicken meat inoculated with 8.0x10…”

Section: Staphylococcus Aureusmentioning

confidence: 99%

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Spoto

Gallo

Alcarde

et al. 2000

Sci. agric. (Piracicaba, Braz.)

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“…Therefore, it is important to eliminate the organism before toxin is produced (Jay, 1992). Thayer and Boyd (1992) studied the effects of irradiation on Staphylococcus aureus. They reported that package environment did not significantly effect Dio values.…”

Section: Pathogenic Organismsmentioning

confidence: 99%

“…But, the stage of growth was important to radiation sensitivity, with cells in the mid-log phase being more susceptible to irradiation. Thayer and Boyd (1992) and both stated that a dose of 3.0 kGy would reduce a 5. aureus population by 6.3 log cycles. Eliminating viable S. aureus cells from the raw meat is critical and is necessary before the cells can produce enterotoxin.…”

Section: Pathogenic Organismsmentioning

confidence: 99%

Effects of ionizing radiation on pork, beef, and turkey quality

Nanke

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer.The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overiaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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“…Radiation processing of food is an upcoming and potential food safety technology for improving hygiene and increasing storage and distribution life. Ionising radiation is used to convey beneficial alterations in food stuffs and it has been recommended as a method of ensuring the safety of meat products 1 . The wholesomeness and acceptability of irradiated foods have been evaluated by various expert committees like Joint Expert Committee on Food Irradiation (JECFI), International Atomic Energy Agency (IAEA), World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) and after reviewing all the data it was recommended that the irradiation of any food commodity up to an overall average dose of 10 kGy, presents no toxicological hazard as well as no nutritional or microbiological problem.…”

Section: Introductionmentioning

confidence: 99%

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

2017

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Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilised by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

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Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat

Cited by 44 publications

References 12 publications

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Effects of ionizing radiation on pork, beef, and turkey quality

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

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