Mohamed Eman F E, Hafez Abd El-Salam E, Seadawy Hanan G, Elrefai Mohamed F M, Abdallah Karima, El Bayomi Rasha M, Mansour Abdallah Tageldein, Bendary Mahmoud M, Izmirly Abdullah M, Baothman Bandar K, Alwutayd Khairiah Mubarak, Mahmoud Abdallah F A
Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
Agriculture Research Center (ARC), Animal Health Research Institute (AHRI), Dokki, Giza 3751254, Egypt.
Microorganisms. 2023 Apr 23;11(5):1105. doi: 10.3390/microorganisms11051105.
Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish. Therefore, we aimed to overcome these health threats by evaluating gamma radiation as a good fish preservation method. The aerobic plate count (APC), identification of most common pathogenic bacteria, organoleptic properties, proximate composition, and other chemical evaluations were detected in both untreated and gamma-treated fish. The overall grades of organoleptic evaluations ranged from good to very good. Fortunately, the overall chemical analysis of all examined fish samples was accepted. For the untreated fish samples, the APC was within and above the permissible limit (5 × 10 CFU/g). Pathogenic bacteria were detected with a high prevalence rate, especially , which was found in high percentages among examined untreated fish samples. Regarding the treated fish samples, APC and pathogenic bacterial counts were reduced in a dose-dependent manner, and the irradiation at dose 5 KGy resulted in complete eradication of the aerobic plate count (not detectable) with a mean reduction percentage equal to 100%. However, gamma irradiation has no significant effect on proximate composition; particularly, carbohydrates, proteins, and lipids were not significantly affected by low and medium doses of radiation. Therefore, gamma irradiation is a highly effective fish preservation method without any effect on fish quality. Additionally, gamma irradiation as a cold process is an attractive technology for solving the problem arising from fish-borne pathogens, and it has been purposed in this study as a cheap and safe method for reducing microbial contamination of fish.
鱼类是蛋白质以及其他必需矿物质和维生素的优质来源；然而，几起食源性疾病暴发事件都与食用不同种类的鱼有关。因此，我们旨在通过评估伽马辐射作为一种良好的鱼类保鲜方法来克服这些健康威胁。对未经处理和经过伽马处理的鱼都检测了需氧平板计数（APC）、最常见病原菌的鉴定、感官特性、近似成分以及其他化学评估。感官评估的总体等级从良好到非常好。幸运的是，所有检测的鱼样本的总体化学分析结果是合格的。对于未经处理的鱼样本，APC在允许限度（5×10 CFU/g）之内及以上。病原菌的检出率很高，尤其是 ，在所检测的未经处理的鱼样本中发现的比例很高。对于经过处理的鱼样本，APC和病原菌数量呈剂量依赖性减少，5千戈瑞剂量的辐照导致需氧平板计数完全消除（检测不到），平均减少百分比等于100%。然而，伽马辐射对近似成分没有显著影响；特别是，碳水化合物、蛋白质和脂质不受低剂量和中等剂量辐射的显著影响。因此，伽马辐射是一种高效的鱼类保鲜方法，对鱼的品质没有任何影响。此外，伽马辐射作为一种冷加工方法，是解决鱼源性病原体问题的一种有吸引力的技术，本研究将其作为一种廉价且安全的减少鱼微生物污染的方法。
