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Journal of Food Quality and Hazards Control، جلد ۶، شماره ۴، صفحات ۱۷۴-۱۷۸
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عنوان انگلیسی 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
چکیده انگلیسی مقاله 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. DOI: 10.18502/jfqhc.6.4.1996
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نویسندگان مقاله | A. Amiri
Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran


| H. Zandi
Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran


| H. Mozaffari Khosravi
Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-47-3&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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