Journal of Nuclear Science, Engineering and Technology (JONSAT)
In cooperation with the Iranian Nuclear Society

Gamma Radiation Effects on Bacterial Contamination and Organoleptic Characteristics of Frozen Ponaeus Monodon

Document Type : Research Paper

Authors

F Motamedi Sedeh
R Afsharian
H.R Zolfagarieh
M Nikbakht
S.K Shafaee
M Ayazi
H Fatolahi
A Moharami
M Babaee
Abstract
The aim of this study was the application of irradiation process to decrease bacterial contamination of the penaeus monodon. The shrimp samples were obtained from Hormozgan and were sent to the microbiological laboratory. Bacterial contamination of shrimp were determined by counting the aerobic mesophil bacteria, Staphylococcus areus, Choliforms, Vibrio parahemolyticus and Salmonella. The shrimp samples were irradiated at different doses of gamma ray. Finally, the optimum dose of the gamma ray for bacterial decontamination of shrimp, especially of Vibrio Parahemolyticus, was obtained to be 2kGy. Also, the chemical factors of irradiated and non-irradiated samples such as Protein, Fat, total volatile Nitrogen (TVN), Non Protein Nitrogen (NPN), Peroxide Value (PV) and Amino Acids were measured. There were not any important difference among them. Also, there were not any significant difference between TVN and Peroxide Value (P>0.05) for the irradiated and
non-irradiated shrimp samples. Study of bacterial contaminations of the irradiated and non irradiated samples after 12 months showed that irradiation by 2kGy can control the microbial contaminations. Four types of films for packaging: Pet.pe, Pp.pe, Bopp, and Pe.20 were used for storage of the irradiated and non irradiated shrimp samples in-18°C during 12 months. All of the packages were studied on the aspects of color, odor, tissue and taste of shrimp samples and elasticity and pressing of packages. For the irradiated and non irradiated shrimp Pet.pe and Pp.pe were preferred, respectively.

Highlights

 

 

  1. 1.    M.H. Filet Spoto, C.R. Gallo, A.R. Alcarde, M.S. Amaral Gurgel, L. Blumer, J.M. Melges Walder, R.E. Domarco, “Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat,” Scientia Agricola, 57 (3): 389-394 (2000).

 

  1. 2.    F. Motamedi Sedh, R. Afsharian, F. Majd, M. Ayazi, H.R. Zolfagarieh, “Decreasing of shrimp microbial contamination by gamma radiation and measuring of residual choloramphenicol by ELISA method. Final Scientific Report of Project: 86-1-69, Agricultural,” Medical and Industrial Research School with coopration of Veterinary Organization of Hormozgan. 51-117 (1386).

 

  1. 3.    Iran National Standard: 8923-1, Microbiology of food and animal feeding stuffs-Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of initial suspension and decimal dilutions,” Institute of Standards and Industrial Research of Iran, 1-7 (1386).

 

  1. 4.    Iran National Standard: 2394-1, Fish and Shrimp, microbial characteristics. Institute of Standards and Industrial Research of Iran, 1-7 (1377).

 

  1. 5.    G. Karimi, “Food microbial examinations,” Tehran University, Chapter, 4: 351 (1370).

 

  1. 6.    Iran National Standard: 6806-3. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of positive Staphylococci–coagulase (Staphylococcus aureus and other species)-Part 3: Detection and MPN technique for low numbers. Institute of Standards and Industrial Research of Iran, 1-35 (1385).
  2. 7.    Iran National Standard: 6806-3. Microbiology of food and animal feeding stuffs–Horizontal method for the enumeration of coliforms–Colony-count technique. Institute of Standards and Industrial Research of Iran, 1-10 (1386).

 

  1. 8.    Iran National Standard: 1810. Microbiology of food and animal feeding stuffs Horizontal method for the detection of salmonella. Institute of Standards and Industrial Research of Iran, 1- 39 (1381).

 

  1. 9.    Iran National Standard: 9667-1. Microbiology of food and animal feeding stuffs–Horizontal method for the detection of potentially enteropathogenic Vibrio spp Part 1: Detection of Vibrio parahamolyticus and Vibrio cholerae. Institute of Standards and Industrial Research of Iran, 1-21 (1386).

 

10. ASTM International; F1640-95.Standard Guide for Packaging Material for Foods to be irradiated (2001).

 

11. Analytical detection methods for irradiation treatment of food (ADMIT), established under the aegis of FAO/IAEA, IAEA-TECDOC-587 (1994).

 

12. Summary of the submission process-shrimp, Irradiation of Shrimp; Food Program, Canada, (2004). http://www.hc-sc.gc.ca/fn-an/index_e.html.

 

13. J.R. Bandekar, R. Chander, D.P. Nerkar, Radiation control of Vibrio Parahaemolyticus in shrimp. J Food control, 8(2): 83-88 (2007).

 

14. ICGFI; CODE of Good Irradiation Practice for the control of microflora in fish, frog legs and shrimps, Vienna (1991).

 

 

Keywords

Shrimp
Bacterial Contamination
Gamma Radiation
Packaging

  1.  

     

    1. 1.    M.H. Filet Spoto, C.R. Gallo, A.R. Alcarde, M.S. Amaral Gurgel, L. Blumer, J.M. Melges Walder, R.E. Domarco, “Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat,” Scientia Agricola, 57 (3): 389-394 (2000).

     

    1. 2.    F. Motamedi Sedh, R. Afsharian, F. Majd, M. Ayazi, H.R. Zolfagarieh, “Decreasing of shrimp microbial contamination by gamma radiation and measuring of residual choloramphenicol by ELISA method. Final Scientific Report of Project: 86-1-69, Agricultural,” Medical and Industrial Research School with coopration of Veterinary Organization of Hormozgan. 51-117 (1386).

     

    1. 3.    Iran National Standard: 8923-1, Microbiology of food and animal feeding stuffs-Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Part 1: General rules for the preparation of initial suspension and decimal dilutions,” Institute of Standards and Industrial Research of Iran, 1-7 (1386).

     

    1. 4.    Iran National Standard: 2394-1, Fish and Shrimp, microbial characteristics. Institute of Standards and Industrial Research of Iran, 1-7 (1377).

     

    1. 5.    G. Karimi, “Food microbial examinations,” Tehran University, Chapter, 4: 351 (1370).

     

    1. 6.    Iran National Standard: 6806-3. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of positive Staphylococci–coagulase (Staphylococcus aureus and other species)-Part 3: Detection and MPN technique for low numbers. Institute of Standards and Industrial Research of Iran, 1-35 (1385).
    2. 7.    Iran National Standard: 6806-3. Microbiology of food and animal feeding stuffs–Horizontal method for the enumeration of coliforms–Colony-count technique. Institute of Standards and Industrial Research of Iran, 1-10 (1386).

     

    1. 8.    Iran National Standard: 1810. Microbiology of food and animal feeding stuffs Horizontal method for the detection of salmonella. Institute of Standards and Industrial Research of Iran, 1- 39 (1381).

     

    1. 9.    Iran National Standard: 9667-1. Microbiology of food and animal feeding stuffs–Horizontal method for the detection of potentially enteropathogenic Vibrio spp Part 1: Detection of Vibrio parahamolyticus and Vibrio cholerae. Institute of Standards and Industrial Research of Iran, 1-21 (1386).

     

    10. ASTM International; F1640-95.Standard Guide for Packaging Material for Foods to be irradiated (2001).

     

    11. Analytical detection methods for irradiation treatment of food (ADMIT), established under the aegis of FAO/IAEA, IAEA-TECDOC-587 (1994).

     

    12. Summary of the submission process-shrimp, Irradiation of Shrimp; Food Program, Canada, (2004). http://www.hc-sc.gc.ca/fn-an/index_e.html.

     

    13. J.R. Bandekar, R. Chander, D.P. Nerkar, Radiation control of Vibrio Parahaemolyticus in shrimp. J Food control, 8(2): 83-88 (2007).

     

    14. ICGFI; CODE of Good Irradiation Practice for the control of microflora in fish, frog legs and shrimps, Vienna (1991).

     

     

Home