La Radiacon Gamma En Los Alimentos

Gamma irradiation in the control

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GAMMA IRRADIATION IN THE CONTROL OF PATHOGENIC BACTERIA IN REFRIGERATED GROUND CHICKEN MEAT
Marta Helena Filet Spoto1,3; Cláudio Rosa Gallo2; André Ricardo Alcarde1,3*; Maria Sílvia do Amaral Gurgel1,3; Lucimara Blumer1; Júlio Marcos Melges Walder1; Rachel Elisabeth Domarco1
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Lab. de Irradiação de Alimentos e Radioentomologia - USP/CENA, C.P.96 - CEP: 13400-970 - Piracicaba, SP. Depto. de Agroindústria, Alimentos e Nutrição - USP/ESALQ, C.P. 9 - CEP: 13418-900 - Piracicaba, SP. Bolsista FAPESP. *Corresponding author

ABSTRACT: This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. Theexperiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8oC and stored under refrigeration(5oC) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chickenmeat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration. Key words: gamma irradiation, pathogenic bacteria, chicken meat, refrigeration

IRRADIAÇÃO GAMA NO CONTROLE DE BACTÉRIAS PATOGÊNICAS EM CARNE DE FRANGO REFRIGERADA
RESUMO: Este trabalho avaliou acapacidade da radiação gama em reduzir a população das bactérias Staphylococcus aureus, Escherichia coli e Salmonella typhimurium em peito de frango moído armazenado sob refrigeração. O experimento consistiu do controle e 4 doses de radiação gama (2,0; 4,0; 6,0 e 8,0 kGy), durante 5 períodos de armazenamento sob refrigeração (1, 7, 14, 21 e 28 dias). As amostras de peito de frango moído foraminoculadas com Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) e Salmonella typhimurium (ATCC 0626), irradiadas em temperaturas entre 4 e 8oC e armazenadas sob refrigeração (5oC) por 28 dias. As maiores doses de radiação e os períodos mais longos de armazenamento sob refrigeração causaram uma redução nas populações de Staphylococcus aureus, Escherichia coli e Salmonella typhimuriumdo peito de frango. A média dos valores D de radiação determinados para Staphylococcus aureus e Escherichia coli foram 0,41 e 0,72 kGy, respectivamente. A irradiação gama foi um eficiente tratamento para a conservação da carne de frango porque a dose de radiação de 6,0 kGy manteve o peito de frango moído dentro dos limites microbiológicos estabelecidos pela legislação brasileira por até 28 dias sobrefrigeração. Palavras-chave: irradiação gama, bactéria patogênica, carne de frango, refrigeração

INTRODUCTION
Despite substantial efforts to avoid contamination, an upward trend in the number of outbreaks of foodborne diseases caused by nonsporeforming pathogenic bacteria are reported in many countries. Authough several decontamination methods exist, one of the most versatile treatment amongthem is the processing of foods with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Radiation treatment with doses of 2.0-7.0 kGy, depending on the condition of irradiation, initial contamination and the type of food, can effectively eliminate potentially pathogenic nonsporeforming bacteria
Scientia...