Combined effect of gamma-irradiation and conventional cooking on Aeromonas hydrophila in meatball

OZBAS Z. Y. , Vural H. , AYTAC S.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, cilt.202, ss.60-62, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 202 Konu: 1
  • Basım Tarihi: 1996
  • Doi Numarası: 10.1007/bf01229686
  • Sayfa Sayıları: ss.60-62


Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculated Aeromonas hydrophila were determined, Meatball samples were irradiated by using a Co-60 source at the dose levels of 0, 0.30, 0.75, 1.50, 2.50 kGy and cold stored at 4 +/- 1 degrees C for 7 days, Bacterial load and the count of A. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy, Irradiation in combination with a conventional cooking procedure was found to be more effective in reducing A. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately l0(4) cfu/g of A. hydrophila in meatball.