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Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product
Author(s) -
Gezgin Zafer,
Gunes Gurbuz
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01343.x
Subject(s) - mesophile , food science , escherichia coli , irradiation , shelf life , food irradiation , raw meat , gamma irradiation , food preservation , chemistry , bacteria , biology , physics , biochemistry , genetics , nuclear physics , gene
Summary Cig kofte is a traditional Turkish food containing raw ground meat. Samples inoculated with Escherichia coli O157:H7 were irradiated at 0.5–6 kGy with a 60 Co source and stored at 4 and 25 °C. Total aerobic mesophilic count decreased with increasing irradiation doses, D 10 value was 0.83 kGy. Escherichia coli O157:H7 count decreased from 5.1 log 10 CFU g −1 to an undetectable level (<1 log 10 CFU g −1 ) after 1‐day storage at 4 °C following irradiation at 2 kGy, D 10 ‐value was 0.29 kGy. Irradiation doses up to 2 kGy did not affect sensory quality after 1 day. There was colour loss in samples irradiated at 2 kGy or above and stored for longer periods. Storage of the irradiated products at abused temperature must be avoided for safety assurance. Irradiation at 2 kGy has a great potential for extending the shelf‐life of cig kofte and assuring safety by decreasing the number of E. coli O157:H7 and other bacteria, but further studies with suitable package designs are needed to decrease quality degradation during extended storage.