Inactivation of Escherichia coli O157: H7 in hamburgers by gamma irradiation
Braz. j. microbiol
;
33(1): 53-56, jan.-mar. 2002. tab, graf
Artículo
en Inglés
| LILACS
| ID: lil-325369
RESUMO
Escherichia coli O157H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6§C. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157H7 contamination in 4 log cycles, without affecting the sensory attributes of the product.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Técnicas In Vitro
/
Contaminación de Alimentos
/
Escherichia coli O157
/
Infecciones por Escherichia coli
/
Irradiación de Alimentos
/
Rayos gamma
/
Productos de la Carne
Idioma:
Inglés
Revista:
Braz. j. microbiol
Asunto de la revista:
Microbiologia
Año:
2002
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade de São Paulo/BR
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