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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 [electronic resource].

By:

Ebraheem, Lubna M

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Language: English Summary language: Arabic Description: p.123-132Other title:

دراسة مقارنة بين تأثير اشعة جاما وغاز الاوزون على تواجد ميكروب الايشيريكية القولونية O₁₅₇:H₇ الموجود فى البيف بيرجر المباع فى محافظة أسيوط [Added title page title]

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Assiut veterinary medical journal, 2014 v. 60 (143) [electronic resource].

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In: Assiut Veterinary Medical Journal 2014.v.60(143)Summary: 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.

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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.

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