Low gamma irradiation of raw meat. II. Bacteriological effects on samples from butcheries

Abstract

One hundred and twenty samples of raw ground meat, a component of ‘filet américain’ consumed raw in some European countries, were investigated, both directly and after gamma irradiation with a dose of 1 kGy. Moreover, the meat was checked serologically for presence of other type beside beef. Salmonella were isolated from 23 (19.2%) non-irradiated samples, MPN counts ranged from 40 to 2 × 10 3 organisms/100 g. Only 1 sample was Salmonella-positive after irradiation, at an amount of 2.3 × 10 2/100 g. Yersinia enterocolitica was found in 60 (50%) samples of raw meat but this organism was not isolated from irradiated samples. From none of the investigated samples of raw meat could Campylobacter jejuni be isolated. The average reduction after irradiation of the total aerobic count and Enterobacteriaceae was 2.18 and 4.00 log cycles, respectively. In 5 of 120 samples of raw ground meat intended for preparation of filet américain the presence of pork was demonstrated. Based on the results of this study it may be concluded that irradiation of raw meat with a dose of 1 kGy eliminated of reduced some pathogens of public health concern to acceptable levels.