TY  - SER
AU  - Ebraheem,Lubna M.
AU  - Mohamed,Ghada M.
AU  - Ammar,Mahmoud A.M.
TI  - Comparative study between the effect of gamma irradiation and ozone gas on the incidence of E. Coli O₁₅₇:H₇ in beef burger sold in Assiut governorate
KW  - Escherichia coli O157:H7
KW  - Meat industry and trade
KW  - Assiut(Egypt)
KW  - Ozone
KW  - Therapeutic use
KW  - Health aspects
KW  - Food
KW  - Effect of radiation on
KW  - Irradiated foods
KW  - gamma radiation
N1  - Includes references
N2  - This study aimed to determine the prevalence of E. Coli O₁₅₇:H₇ in beef burger, evaluate the effectiveness of gamma irradiation and ozone gas as an antimicrobial intervention on beef burger and evaluate the effect of both on sensory quality of the product. A total of 125 samples of beef burger were collected from different supermarkets in Assiut City, E .coli was isolated from 24 samples (19.2%), further examination using polymemerase chain reaction (PCR) revealed that only one confirmed to be E. coli E. Coli O₁₅₇:H₇ with a percentage of 0.8%. Beef burgers inoculated with E. coli E. Coli O₁₅₇:H₇ at initial level of 106 CFU/g were exposed to different doses of Y:. radiation (2,4 and 6 KGy) at dose rate 2.32 KGy/h at a constant exposure time. The survival of E. coli E. Coli O₁₅₇:H₇ was examined post treatments. Irradiation at doses (4 and 6 KGy) significantly decreased the count proportionally to the applied dose without any sensory changes.   Key words: Incidence, E. coli, E. Coli O₁₅₇:H₇, Beef burger, Gamma, irradiation, ozone gas, sensory
UR  - http://nile.enal.sci.eg/EALE/2014/AVMJ/6014/143/123.pdf
ER  -