Microbial Contamination of Red Meat and Consideration of Gamma-Irradiation Effects for Increasing the Shelf-Life and  Decontamination of Pathogenic Microorganisms

Motamedee Sadeh, F; Majd, F; Fathollahee, H; Arbabi, K; Mohammad Beygi Abhari, M

Microbial Contamination of Red Meat and Consideration of Gamma-Irradiation Effects for Increasing the Shelf-Life and Decontamination of Pathogenic Microorganisms

Document Type : Research Paper

Authors

F Motamedee Sadeh

F Majd

H Fathollahee

K Arbabi

M Mohammad Beygi Abhari

Abstract

Red meat has a lot of microbial flora from different sources. Prevention of outbreak of food born diseases that are caused by pathogenic agents and prevention of microbial spoilage of meat that makes many losses to the human health and economic of society are very important. Also, different methods for decreasing the microbial flora under a standard allowance for increasing the shelf life and decontamination of microbial pathogens have been proposed. In this research, irradiation technique was used for these purposes. After drawing dose/survival curves for all kinds of meats microbial contamination, an optimum dose of 3 kGy for decreasing the contamination and specially for decontamination of salmonella was obtained. When meat is irradiated by 3 kGy gamma rays, it can be kept in a 4-7˚C refrigerator for 2 week without appearing any spoilage nor color changes or odor. Also, some of biochemical factors were analyzed and amounts of 16 amino acids were measured in the irradiated and controlled samples and no difference was observed between the samples.

Highlights

1. غ. کیانی، “مسائل کیفی گوشت و میکروبیولوژی گوشت،” سازمان دامپزشکی کشور، (ترجمه و تالیف) (1373).

2. گ. کریم، “آزمونهای میکروبی مواد غذائی،” انتشارات دانشگاه تهران (1370).

3. IAEA, “International consultative group on food irradiation established under the aegis of FAO,” IAEA, WHO, Irradiation of red meat, IAEA. TECDOC. 9020, August (1996).

4. F. Kiss, Report of a panel of experts organized by, the food and agriculture organization of the united nations and the IAEA in collaboration with microbiological societies, Vienna, Microbiological specification and testing methods for irradiated food (1970).

5. استاندارد ملی شماره 2394، “حدّ مجاز آلودگیهای میکروبی در انواع گوشت،” (1371).

6. استاندارد ملی شماره 1194، “روش شناسائی و شمارش استافیلوکوکوس آرئوس کوآگوزلا (+) در مواد غذائی،” (1374).

7. استاندارد ملی شماره 1810، “روش جستجو و شناسائی سالمونلا،” (1374).

8. استاندارد ملی شماره 437، “روش جستجو و شمارش کلیفرمها در مواد غذایی،” (1375).

9. جیمز. ام. جی، ترجمه: دکتر ع. مرتضوی، دکتر م. ح. حداد خداپرست، “میکروبیولوژی غذائی مدرن،” نشر مشهد (1372).

10. IAEA, Established under the aegis of FAO/ IAEA, IAEA - TECDOC - 587, “Analytical Detection Methods for Irradiation Treatment of Food,” (ADMIT) (1994).

11. IAEA, Vienna, “Manual of radiation and sterilization,,” The effect of ionizing radiation on bacteria, chapter 3 (1973).

12. IAEA, Food Irradiation Newsletter, Joint FAO/IAEA, ISSN 1011 – 2588, 19, No. 2 (1995).

Keywords

red meat

microbial contamination

gamma irradiation

D1O Value

shelf life

1. غ. کیانی، “مسائل کیفی گوشت و میکروبیولوژی گوشت،” سازمان دامپزشکی کشور، (ترجمه و تالیف) (1373).

2. گ. کریم، “آزمونهای میکروبی مواد غذائی،” انتشارات دانشگاه تهران (1370).

3. IAEA, “International consultative group on food irradiation established under the aegis of FAO,” IAEA, WHO, Irradiation of red meat, IAEA. TECDOC. 9020, August (1996).

4. F. Kiss, Report of a panel of experts organized by, the food and agriculture organization of the united nations and the IAEA in collaboration with microbiological societies, Vienna, Microbiological specification and testing methods for irradiated food (1970).

5. استاندارد ملی شماره 2394، “حدّ مجاز آلودگیهای میکروبی در انواع گوشت،” (1371).

6. استاندارد ملی شماره 1194، “روش شناسائی و شمارش استافیلوکوکوس آرئوس کوآگوزلا (+) در مواد غذائی،” (1374).

7. استاندارد ملی شماره 1810، “روش جستجو و شناسائی سالمونلا،” (1374).

8. استاندارد ملی شماره 437، “روش جستجو و شمارش کلیفرمها در مواد غذایی،” (1375).

9. جیمز. ام. جی، ترجمه: دکتر ع. مرتضوی، دکتر م. ح. حداد خداپرست، “میکروبیولوژی غذائی مدرن،” نشر مشهد (1372).

10. IAEA, Established under the aegis of FAO/ IAEA, IAEA - TECDOC - 587, “Analytical Detection Methods for Irradiation Treatment of Food,” (ADMIT) (1994).