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Provedor de dados:  Scientia Agricola
País:  Brazil
Título:  Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat
Autores:  Spoto,Marta Helena Filet
Gallo,Cláudio Rosa
Alcarde,André Ricardo
Gurgel,Maria Sílvia do Amaral
Blumer,Lucimara
Walder,Júlio Marcos Melges
Domarco,Rachel Elisabeth
Data:  2000-09-01
Ano:  2000
Palavras-chave:  Gamma irradiation
Pathogenic bacteria
Chicken meat
Refrigeration
Resumo:  This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162000000300003
Editor:  São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
Relação:  10.1590/S0103-90162000000300003
Formato:  text/html
Fonte:  Scientia Agricola v.57 n.3 2000
Direitos:  info:eu-repo/semantics/openAccess
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