Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Cap, Mariana; Lires, Carla; Cingolani, C.; Mozgovoj, Marina Valeria; Soteras, Trinidad; Gentiluomo, Jimena; Principe, F. Del; Sucari, Adriana; Horak, Celina; Signorini, Marcelo; Vaudagna, Sergio Ramón; Leotta, Gerardo Aníbal

doi:10.1016/j.meatsci.2020.108414

Cited by 9 publications

(3 citation statements)

References 15 publications

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“…However, on a high dose of irradiation, coliform was not evaluated. Cap et al [33] predicted that gamma irradiation declined the microbial load. Different doses (1 kGy and 2.5 kGy) were applied to the ground beef.…”

Section: Total Aerobic Bacteria (Tab)mentioning

confidence: 99%

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Khalid

Arshad

Yasin

et al. 2021

International Journal of Food Properties

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The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter's color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

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Section: Total Aerobic Bacteria (Tab)mentioning

confidence: 99%

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Khalid

Arshad

Yasin

et al. 2021

International Journal of Food Properties

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“…Remarkably, these improvements are exclusively brought about by γ-ray irradiation, devoid of the necessity for introducing any chemicals [34] or catalyst initiators. [35] Consequently, this approach not only eliminates the need for chemical reagents but also eliminates the generation of any waste streams. Furthermore, centrifugation is widely used in the separation and purification of solid/liquid mixtures as an efficient and convenient separation technology.…”

Section: Introductionmentioning

confidence: 99%

“…This process leads to the oxidation and elimination of carbon atoms bonded to these functional groups, resulting in the creation of carbon vacancies and the formation of defect structures on the GO sheets. Remarkably, these improvements are exclusively brought about by γ‐ray irradiation, devoid of the necessity for introducing any chemicals [34] or catalyst initiators [35] . Consequently, this approach not only eliminates the need for chemical reagents but also eliminates the generation of any waste streams.…”

Section: Introductionmentioning

confidence: 99%

Defect Engineering in GO Membranes – Tailoring Size and Oxidation Degree of Nanosheet for Enhanced Pore Channels

Li,

Xue,

Han

et al. 2024

Chemistry An Asian Journal

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Graphene Oxide (GO) membrane has been extensively applied in the field of water purification and membrane separation processes. While the solute molecule transport in GO membranes encompasses interlayer channels, edge defects, and in‐plane crack‐like holes, the significance of edge defects or crack‐like pores in ultrathin membranes is often overlooked. In our study, we focused on the construction of short‐range channel GO membranes with varied defect structures by modulating the transverse size of the porous nanosheets. GO nanosheets with different sizes were procured through high‐energy γ‐irradiation combined with centrifugation. Notably, the large‐sized porous GO nanosheets (L‐pGO) exhibit a consistent structure, and numerous in‐plane defects. In contrast, the smaller counterparts (S‐pGO) present a fewer in‐plane defects. The performance metrics revealed that L‐pGO exhibited a water flux of 849.25 L m‐2 h‐1 bar‐1, while S‐pGO demonstrated nearly 100 % dye rejection capacity. These findings underscore the potential of defect engineering as a powerful strategy to enhance the efficiency of two‐dimensional membranes.

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Quantitative Microbial Risk Assessment of Hemolytic Uremic Syndrome due to Beef Consumption: Impact of Interventions to Reduce the Presence of Shiga Toxin-Producing Escherichia coli

Brusa

Cap

Leotta

et al. 2023

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Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance

Cited by 9 publications

References 15 publications

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Defect Engineering in GO Membranes – Tailoring Size and Oxidation Degree of Nanosheet for Enhanced Pore Channels

Quantitative Microbial Risk Assessment of Hemolytic Uremic Syndrome due to Beef Consumption: Impact of Interventions to Reduce the Presence of Shiga Toxin-Producing Escherichia coli

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