Premium
ELIMINATION OF BACTERIAL ISOLATES FROM JOLLOF RICE MEAL BY IRRADIATION AND CHILLED STORAGE
Author(s) -
ADUGYAMFI ABRAHAM,
NKETSIATABIRI JOSEPHINE
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00115.x
Subject(s) - salmonella , shelf life , food science , staphylococcus aureus , food irradiation , contamination , population , meal , food preservation , biology , chemistry , toxicology , irradiation , medicine , bacteria , ecology , genetics , physics , environmental health , nuclear physics
The radiation sensitivity of three bacterial isolates ( Escherichia coli, Staphylococcus aureus and Salmonella parathyphi B) on jollof rice meal (JRM) was determined. Based on the calculated D 10 values, challenge testing of the isolates with irradiation (0, 2 and 3 kGy) was conducted on JRM followed by chilled (3–5C) storage (0, 7, 14, 21 and 28 days). Calculated D 10 values of E. coli, S. aureus and S. parathyphi B were 0.173, 0.260 and 0.285 kGy, respectively. Linear correlation coefficients of the regression lines were all > 0.910 and highly significant ( P < 0.01). A dose of 2 kGy reduced the population of E. coli by 6 log cycles and those of S. aureus and S. parathyphi B by 4 log cycles. A dose of 3 kGy eliminated all the isolates from the JRM during the 28‐day storage period and is therefore adequate to eliminate pathogens from JRM to enhance microbiological quality . PRACTICAL APPLICATIONS Ready meals are easily available and convenient. However, they have the major limitations of easy contamination with foodborne pathogens and a relatively short shelf life. Additionally in the tropics, high temperatures and poor access to refrigeration facilities promote rapid microbial proliferation in such foods. The potential of low dose radiation to improve microbiological safety and extend shelf life of some cook‐chill and other ready meals have been established and the technology is in use in most developed countries. However, in developing countries where the incidence of foodborne illness is relatively high, there is lack of awareness about the potential benefits of food irradiation. This study demonstrates the potential of irradiation to enhance microbiological safety and extend the shelf life of ready meals in developing countries, especially those which are popular and those of indigenous origin.