Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat.

This study set out to evaluate the microbiological status of rabbit meat and the possibility of using irradiation to control foodborne pathogenic bacteria and extend the refrigerated storage life of meat. Rabbit meat samples were γ irradiated at doses of 0, 1.5 and 3 kGy. The samples were stored at refrigeration temperature, then the effects of irradiation and storage on their microbiological, chemical and sensory properties were studied. Irradiation at 1.5 kGy significantly reduced the counts of Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and enterobacteriaceae but was not enough for complete elimination of Salmonella. However, 3 kGy dose reduced the counts of S. aureus, L. monocytogenes, E. faecalis and enterobacteriaceae by more than 3, 3, 1.4 and 4 log units, respectively, while Salmonella was not detected. On the other hand, irradiation at 1.5 and 3 kGy significantly reduced the counts of aerobic mesophilic bacteria, psychrophilic bacteria and molds and yeasts and prolonged the refrigerated shelf-life of samples to 12 and 21 days, respectively, compared to 6 days for non-irradiated controls. Irradiation of samples significantly increased their amounts of thiobarbituric acid reactive substances (TBARS) but had no significant effects on their total volatile nitrogen (TVN) contents, while storage significantly increased the TBARS and TVN for irradiated and non-irradiated samples. γ irradiation showed no significant effects on the sensory properties of raw meat. Moreover, fried burgers prepared from irradiated rabbit meat showed high sensory acceptability similar to those prepared from non-irradiated meat.