Application of electron beam to inactivate Salmonella in food: Recent developments

Tahergorabi, Reza; Matak, Kristen E.; Jaczynski, Jacek

doi:10.1016/j.foodres.2011.02.003

Cited by 75 publications

(48 citation statements)

References 70 publications

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“…Although various pathogens have been implicated in produce-related outbreaks, Salmonella has been the dominant pathogen [6]. It was most often detected in fresh broiler chicken and turkey meat [7] and was also isolated from seafood, fruits, and vegetables [8,9].…”

Section: Introductionmentioning

confidence: 99%

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Amajoud

Bouchrif

Maadoudi

et al. 2017

J Infect Dev Ctries

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Introduction: Salmonellosis is one of the most common foodborne diseases worldwide. The irrational use of antibiotics in medicine and in animal feed has greatly promoted the emergence and spread of resistant strains of non-typhoidal Salmonella. Methodology: A total of 464 food products were collected in Tetouan from January 2010 to December 2012. The isolation and identification of Salmonella were performed according to Moroccan standard 08.0.116. All isolates were serotyped and were then tested for antibiotic resistance using the disk diffusion method. Results: The microbiological analysis showed that 10.3% of food samples were contaminated with Salmonella. Eleven serotypes were identified: Kentucky 22.9% (11/48), Agona 16.7% (8/48), Reading 12.5% (6/48), Corvallis 8.3% (4/48), Saintpaul 8.3% (4/48), Typhimurium 6.2% (3/48), Montevideo 6.2% (3/48), Enteritidis 4.2% (2/48), and 2% (1/48) for each of Israel, Hadar, and Branderup. Drug susceptibility testing showed that 39.6% of Salmonella were resistant to at least one antibiotic and 60.4% were susceptible to all tested antibiotics. The highest percentage of resistance was found to the following antimicrobial agents: nalidixic acid (27.1%), sulfonamides (25%), amoxicillin (12.5%), amoxicillin/clavulanic acid 12.5%, trimethoprim (10.4%), cephalothin (4.2%), and chloramphenicol (2.1%). Conclusions: This study revealed a relatively high prevalence of Salmonella in food products in Tetouan and a large percentage of drug-resistant strains. Hygienic measures should be rigorously implemented, and monitoring resistance of Salmonella is required to reduce the risks related to the emergence of multi-resistant bacteria.

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Section: Introductionmentioning

confidence: 99%

Prevalence, serotype distribution, and antimicrobial resistance of Salmonella isolated from food products in Morocco

Amajoud

Bouchrif

Maadoudi

et al. 2017

J Infect Dev Ctries

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“…Elektron demeti ışınlamasının su molekülü üzerine etkisi (Tahergorabi ve ark., 2012;Lung ve ark., 2015). (Tahergorabi et al, 2012;Lung et al, 2015).…”

Section: Gıdalarda Edi'nın Dekontaminasyon Mekanizmasıunclassified

Using Electron Beam Irradiation in Meat Decontamination

Özbay¹

2015

J Food Health Sci

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Öz:Gıda ışınlaması, tüm gıda gruplarında uygulanabilmekte ve dekontaminasyonu sağlamada önemli yöntemlerden birisi olarak kabul edilmektedir. Özellikle çiğ gıdalarda dekontaminasyon için termal işlemlerin uygulanamaması bir kısıt olarak görülmekte, ayrıca bu tip dekontaminasyon uygulamaları sonucunda ürünün kalite özelliklerinin olumsuz etkilenmesi de söz konusu olabilmektedir. Bu bağlamda alternatif dekontaminasyon yöntemlerine olan ilgi artmaktadır. Et ve ürünleri, yapısı gereği prosesin tüm aşamalarında kontaminasyonlara açık bir konumdadır. Bu sorun ürünün hızla bozulmasına, halk sağlığını tehdit etmesine ve raf ömrünün azalmasına sebep olabilmektedir. Bu gibi sorunları önlemek için fiziksel, kimyasal ya da biyolojik temelli birçok dekontaminasyon yöntemi bulunmaktadır. Ancak uygulanacak yöntemlerin ucuz, hızlı, tekrarlanabilir, çevreye dost, üretim sürecini ve son ürün kalitesini olumsuz yönde etkilemeyecek yapıda olması büyük önem taşı-maktadır. Bu ihtiyaçlar doğrultusunda görece olarak yeni bir yöntem olan elektron demeti ışınlama (EDI) yöntemi büyük avantajlar sağlamaktadır. Et ve ürünle-rinde EDI uygulamaları, etkin mikrobiyal inhibisyon sağlamakta ve buna bağlı olarak ürünün raf ömrünü uzatmaktadır. Çalışmamızda, EDI prosesinin prensibi ve et ürünlerinde uygulamalarına dair literatür çalışma-ları derlenmiştir.Anahtar Kelimeler: Elektron demeti ışınlama, Et, Et ürünleri, Et dekontmainasyonu Abstract: Using Electron Beam Irradiation in Meat DecontaminationFood irradiation is regarded as one of the important methods, can be applied in all food groups, to provide decontamination. Especially decontamination with thermal process creates a constraint in raw food. In addition, the quality characteristics of the product are adversely affected as a result of this decontamination applications. In this context, there is increasing interest in alternative decontamination methods. Meat and meat products is an open position to contamination due to the structure in all stages of process. This problem is cause rapid deterioration of the product, reduction of shelf life and threats to public health. There are many decontamination methods based on physical, chemical or biological to avoid problems. However, the applied method must inexpensive, fast, reproducible, environment friendly. Also this methods will not affect adversely to manufacturing process and quality of the final product. In accordance with these requirements electron beam irradiation (EBI) method offers great advantages. EDI applications, ensure effective microbial inhibition and extends the shelf life of the product in meat and meat products. In our study, literature of principles of EBI process and practices in meat products has been compiled.

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“…However, despite this apparent complexity, Salmonella species are actually quite similar genetically, with the serotype differences based on surface antigen differences such as LPS and flagella (Kaufmann et al, 2001). The two main symptoms of salmonellosis are typhoid or typhoidlike fever and gastroenteritis (Tahergorabi et al, 2011). Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

“…are a leading cause of acute gastroenteritis in several countries, and salmonellosis remains an important public health problem worldwide, particularly in the developing countries (Mead et al, 1999). Food is a transmission vehicle for Salmonella that causes about 96% of all salmonellosis cases (Tahergorabi et al, 2011). Gastroenteritis-causing pathogens are the second leading cause of morbidity and mortality worldwide, with children under the age of 5 years at greatest risk (Guerrant et al, 2001).…”

Section: Introductionmentioning

confidence: 99%