Rahimi Ebrahim, Faghihi Reza, Baradaran-Ghahfarokhi Milad, Alavaian-Ghavanini Ali, Baradaran-Ghahfarokhi Hamid Reza, Siavashpour Zahra, Farshadi Afrouz, Rafie Farzad
Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University of Shahr-e-kord, Shahr-e-kord, Iran.
Adv Biomed Res. 2013 Mar 6;2:11. doi: 10.4103/2277-9175.107967. Print 2013.
Veal is a rich nutrient medium that provides a suitable environment for proliferation of veal spoiling microorganisms and common food-borne pathogens. In this study, the effects of irradiation on the veal microbiological quality and half life of minced beef during chilled storage was investigated.
Twenty samples of minced veal were irradiated with doses of 2, 5, 7, and 10 kGy (Cobalt-60, gamma cell 220) and evaluated for their microbiological quality up to 10 days.
The results showed that gamma irradiation reduced the number of microorganisms in all the irradiated minced veal samples, with 2, 5, 7, and 10 kGy (P < 0.01). Moreover, the half life of the samples were increased considerably (P < 0.01). In addition, the results indicated that there was a significant difference in the number of coliformes between untreated and irradiated samples (P < 0.05). While, Staphylococcus aureus could not be detected in the irradiated samples with doses of 7 and 10 kGy.
These results indicated that irradiation could be employed as an effective mean to inactivate common food-borne pathogens namely S. aureus and increases the half life of veal.
小牛肉是一种营养丰富的培养基，为小牛肉腐败微生物和常见食源性病原体的增殖提供了适宜的环境。本研究调查了辐照对冷藏期间碎牛肉的微生物质量和半衰期的影响。
将20份碎小牛肉样品分别用2、5、7和10千戈瑞的剂量（钴-60，伽马细胞220）进行辐照，并在长达10天的时间内评估其微生物质量。
结果表明，伽马辐照降低了所有辐照碎小牛肉样品中的微生物数量，剂量为2、5、7和10千戈瑞（P<0.01）。此外，样品的半衰期显著延长（P<0.01）。此外，结果表明，未处理样品和辐照样品中的大肠菌群数量存在显著差异（P<0.05）。而在剂量为7和10千戈瑞的辐照样品中未检测到金黄色葡萄球菌。
这些结果表明，辐照可作为一种有效的手段来灭活常见食源性病原体金黄色葡萄球菌，并延长小牛肉的半衰期。
