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

Abstract

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.

Gamma Irradiation on Frozen and Packaged Headed Shrimp

“…This result confirms that Salmonella is one of the most resistant gram‐negative pathogens found in many foods. Similar observations were reported by Spoto et al. (2000) in a study that evaluated the effect of γ irradiation in the control of pathogenic bacteria in refrigerated (5C) ground chicken meat.…”

Microbiology, sensory evaluation and shelf life of irradiated chicken breast fillets stored in air or vacuum

“…Similar results were also found by Spoto et al (2000), who concluded that irradiation could efficiently be used in the preservation of chicken meat.…”

Effects of direct-fed microbial supplementation on digestibility and fermentation end-products in horses fed low- and high-starch concentrates1

“…Sterilization of feed mill equipment and/or measures to decontaminate the finished "control" feed product might also be worth considering. For example, gamma irradiation methods used for the elimination of pathogenic bacteria in meat and poultry food products industry may be a solution (Spoto et al, 2000).…”