Poultry Meat Irradiation - Effect of Temperature on Chemical Changes and Inactivation of Microorganisms

Abstract

Chilled (10°C) and frozen (−15°C) broiler carcasses initially artificially contaminated either with Pseudomonas aeruginosa, Salmonella typhimurium or Serratia marcescens (106cfu/g) were irradiated (Co60) with doses of 0.5, 1.0, 2.5, 5.0 and 10.0 kGy. Ps. aeruginosa was eliminated by doses of 1.0 - 2.5 kGy, S. marcescens by doses of 2.5 - 5.0 kGy and S. typhimurium by a dose of 10 kGy. Characteristic radiation odor increasing with radiation dose and temperature was well removed by heat meat preparation. Radiation resulted in increase of acid and peroxide values and destruction of thiamine (up to 57%/10 kGy) and riboflavin (up to 27%/10 kGy), lower increase of fat indexes and lower destruction of vitamins was observed at lower irradiation temperature. Content of amino acids was not affected by the treatment.

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

“…Similar results were observed by Hanis et al (1989) who concluded that, despite this dose of radiation is not enough to promote pasteurization of the product, the microorganisms are greatly affected by the interaction between radiation and refrigeration.…”

“…Idziak & Incze (1968) observed that the dose of 5.0 kGy reduced the number of viable colonies of Salmonella in chicken carcasses, which could be conserved for 20 days under refrigeration. However, Hanis et al (1989) observed that the dose of 5.0 kGy was not enough to eliminate Salmonella typhimurium in refrigerated chicken but no bacteria of that species was detected in the meat irradiated with 10.0 kGy.…”

Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

“…The Ðndings of this work agreed with those reported previously for bacon beef liver (Williams et al 1958) chicken (Fox et al 1989 ;Hanis et al 1989), minced beef (Wilson 1959), pork (Fox et al 1989) and turkey (Thomas and Calloway 1957 ;Fox et al 1995). An increasing loss of thiamin in chicken meat was observed with increasing irradiation dose but when the irradiation treatment was carried out at freezing temperatures there was a marked reduction in the e †ects observed.…”

“…However, considerable variations in the thiamin concentration of irradiated chicken meat have been reported in the literature (Fox et al 1989 ;Hanis et al 1989). Therefore, this study was designed to investigate the e †ects of irradiation dose and temperature of irradiation on the thiamin content of raw and cooked chicken breast meat.…”

Ionizing radiation effects on food vitamins: a review

“…The effect of temperature and the applied dose over thiamin and vitamin C content was shown in poultry, in which thiamin losses were up to 43.6% in meat irradiated with 5.0 kGy at 10ºC, and vitamin C losses were up to 18.4%. Reduction of temperature and radiation dose significantly improve vitamin retention (Hanis et al, 1989).…”