EFFECT OF IRRADIATION AND NATAMYCIN ON DECONTAMINATION OF FUNGI FROM LABORATORY INOCULATED MINCED MEAT

Nashowa Zaki ,Doaa A.h El-Matary ,Weam Baher

doi:10.21608/avmj.2017.169259

Nashowa Zaki , Doaa A.h El-Matary + Show 1 more

Open Access

https://doi.org/10.21608/avmj.2017.169259

Copy DOI

Abstract

This study was carried out on 60 samples of fresh minced meat (200 g) for each to evaluate the effect of both gamma irradiation and 0.1% natamycin on elimination of total mould and yeast count. Samples were divided into 5 groups (12 for each), all samples were sterilized by using gamma irradiation at dose 10 kGy then artificially inoculated with Candida albicans and Aspergillus niger at infected dose 105 cfu/g,1st group not treated (control), 2nd, 3rd, and 4th groups were exposed to gamma irradiation at doses of (2.5, 4.0, 6.0 kGy) respectively. While 5th group treated with 0.1% natamycin by spraying. All samples chilled at (4°C) for 15 days. Total mould and yeast count were detected at zero, 5, 10, 15 days of storage. The results showed that there was a significant difference between non-irradiated (control) samples and irradiated samples at (2.5, 0.4, 0.6 kGy) at zero, 5 and 10 days of storage and there was a significant difference between doses of 4.0 and 6.0 kGy at15 days of storage as the control samples were spoiled, the samples exposed to 6.0 kGy were contained less mould and yeast growth than that exposed to 4.0 kGy irradiated dose. Samples treated with natamycin 0.1% showed a significant decrease in total mould and yeast count in comparison with untreated (control) group at 5, 10 days of storage day. As well as there was significant differences between treated samples at 15 days of storage and each treated samples at 5 and 10 days of storage.

Highlights

Meat is a source of animal protein which contains all essential amino acids required for human nutrition
The effect of gamma irradiation on total mould and yeast counts in minced meat are presented in table (1) and Fig (1-4) which revealed that non-irradiated samples had (2.9×105±8.4×104) cfu/g of microbial load which increased to (1.9 ×106±6.3×105), (2.9x105±8.4x106) cfu/g on 5 and 10 days of storage, respectively and became spoiled on 15 day of storage
Our results revealed that the irradiated samples at 4.0 kGy showed decrease in total mould and yeast count to (4.3×10±2.3×10), (2.7×10±1.8×10), (4.4×10± 2.8×10), (8.6×102±3.2×102 ) cfu/gon 0, 5, 10 and 15 days of storage, respectively

Summary

Introduction

Meat is a source of animal protein which contains all essential amino acids required for human nutrition. The high penetrative ionizing energy have the ability to inactive spoilage and disease causing microorganisms without causing harmful changes to the products, the ionizing energy passes completely through products and their packaging Other food preservation methods such as chemicals and heat treatment kill microorganisms including pathogens. Energy required to control microorganisms in food varies according to the type of species to be eliminated, according to their population numbers and according to their development state. Other factors such as the composition and moisture content of food, the frozen or fresh state of food, the temperature and level of oxygen present during irradiation, may influence the resistance of microorganisms to radiation (Farkas, 2006)

Methods

Results

Discussion

Conclusion