Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

Thayer, Donald W.; Boyd, Glenn; Fox, Jay B.; Lakritz, L.; Hampson, J. W.

doi:10.1111/j.1365-2621.1995.tb05607.x

Cited by 118 publications

(71 citation statements)

References 23 publications

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“…The study has investigated the radiation sensitivity of E. coli and confirmed the possibility of its elimination from both refrigerated and frozen chicken. The respective D 10 -values of 0.22 and 0.32 kGy obtained for refrigerated and frozen chicken in this study are quite comparable to the values of 0.27 and 0.42 kGy reported for E. coli 0157:H7 in mechanically deboned chicken irradiated at 5 and −5˚C [34]; and also the reported range of 0.16 to 0.39 kGy on poultry meat [35,36] as well as the value of 0.25 kGy on minced chicken [37]. Considering the D 10 -values and the counts of E. coli from the retail outlets suggest that irradiation doses of 3 kGy could result in more than 9 log cycle reduction.…”

Section: Discussionsupporting

confidence: 74%

Microbiological Quality of Chicken Sold in Accra and Determination of D10-Value of E. coli

Adu-Gyamfi¹,

Torgby-Tetteh²,

Appiah³

2012

FNS

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Chicken is an excellent source of good quality protein, but it is highly susceptible to microbial contamination and often implicated in food borne disease. The microbiological quality of chicken at different retail outlets (supermarkets, local markets and farms) in Accra was investigated, and D 10 -values of E. coli in refrigerated and frozen retailed chicken was determined. The microbiological quality of chicken was studied by analyzing 27 chicken thigh samples collected from the retail outlets. D 10 -value of Escherichia coli was determined by using a linear regression model after gamma irradiation of inoculated chicken samples with doses of 0, 150, 300, 450, 600, 750 and 900 Gy. Mean total viable counts for the supermarkets, local markets and farms were 6.46, 6.91 and 6.57 log 10 cfu/g respectively. Mean total coliform counts for the supermarkets, local markets and farms were 3.80, 3.46 and 3.14 log 10 cfu/g respectively and the mean S. aureus counts were also 2.32, 2.28 and 2.70 log 10 cfu/g respectively. There were no significant differences (p > 0.05) between the mean total viable count, total coliform counts and S. aureus count for the supermarkets, local markets and the farms. Mean counts of E. coli detected at the supermarket, local markets and farms were 1.27, 2.59 and 2.74 log 10 cfu/g respectively. Salmonella spp. was detected in 2 out of the 27 samples. Fifty-two percent and 70% of samples respectively had total viable counts and total coliform counts within the microbial safety standards. Mean D 10 -values of E. coli were 0.22 and 0.32 kGy in refrigerated and frozen chicken respectively. Presence of pathogenic bacteria in fresh chicken sold in some retail outlets in Accra was confirmed. Low D 10 -values of E. coli especially under refrigerated conditions suggest susceptibility to low dose irradiation and possibility of controlling spoilage and pathogenic microflora of fresh poultry.

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Section: Discussionsupporting

confidence: 74%

Microbiological Quality of Chicken Sold in Accra and Determination of D10-Value of E. coli

Adu-Gyamfi¹,

Torgby-Tetteh²,

Appiah³

2012

FNS

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“…Stressed cells take two or more hours to recover after irradiation. Consequently, the medium and the incubation conditions can interfere in the recovery of the cells (11,19).…”

Section: Resultsmentioning

confidence: 99%

Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation

Chirinos¹,

Vizeu²,

Destro³

et al. 2002

Braz. J. Microbiol.

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Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation ( 60 Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product.

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“…Also in this study irradiation at 3 kGy reduced the count of Aerobic bacteria, Coliforms, St aureus and eliminated Salmonella, also increased the refrigerated shelf-life of meat samples to 14 days, compared to 3 days for control. Thayer et al 4 showed that peroxide and iodine value at low irradiation dose (<10 kGy). There was no signifi cant change in any of the meat lipids.…”

Section: Discussionmentioning

confidence: 99%

“…Extending the shelf life of the fresh meats by reducing their microbial population, primarily vegetative forms of bacteria which are the cause of the spoilage 2 . Many researchers recognized and reported that gamma irradiation in low doses, below 10 kGy; kills most organisms without deterioration of food quality 3,4,5 . In 1997, the FDA approved the irradiation of meat products (fresh and frozen beef, lamb and pork) for controlling disease causing microorganisms such as Escherichia Coli, Salmonella, Listeria and other food borne pathogens 6 .…”

Section: Introductionmentioning

confidence: 99%

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

Motamedi-Sedeh¹,

Arbabi²,

Fatolahi³

et al. 2007

Indian J Microbiol

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Gamma irradiation can be used as one of the most effi cient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2 and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated samples were stored at 4-7˚C and at -18˚C for refrigeration and frozen storage, respectively; and microbial and chemical analyze was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a signifi cant effect on the reduction of microbial loads. There was no signifi cant difference in chemical characteristics during freezing storage in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4-7˚C for 14 days, compared to 3 days for non irradiated samples.

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Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

Cited by 118 publications

References 23 publications

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

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Variations in Radiation Sensitivity of Foodborne Pathogens Associated with the Suspending Meat

Cited by 118 publications

References 23 publications

Microbiological Quality of Chicken Sold in Accra and Determination of D&lt;sub&gt;10&lt;/sub&gt;-Value of &lt;i&gt;E. coli&lt;/i&gt;

Microbiological Quality of Chicken Sold in Accra and Determination of D&lt;sub&gt;10&lt;/sub&gt;-Value of &lt;i&gt;E. coli&lt;/i&gt;

Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

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Product

Resources

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Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>