Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)


VURAL A., Aksu H. , Erkan M. E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.41, no.9, pp.1105-1107, 2006 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 9
  • Publication Date: 2006
  • Doi Number: 10.1111/j.1365-2621.2006.01273.x
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.1105-1107

Abstract

Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.