Influence of gamma irradiation on growth and survival of Escherichia coli O157 : H7 and quality of cig kofte, a traditional raw meat product

Gezgin Z., Gunes G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.42, no.9, pp.1067-1072, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 9
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1365-2621.2006.01343.x
  • Page Numbers: pp.1067-1072


Cig kofte is a traditional Turkish food containing raw ground meat. Samples inoculated with Escherichia coli O157:H7 were irradiated at 0.5-6 kGy with a (CO)-C-60 source and stored at 4 and 25 degrees C. Total aerobic mesophilic count decreased with increasing irradiation doses, D-10 value was 0.83 kGy. Escherichia coli O157:H7 count decreased from 5.1 log(10) CFU g(-1) to an undetectable level I(< 1 log(10) CFU g(-1)) after 1-day storage at 4 degrees C following irradiation at 2 kGy, D-10-value was 0.29 kGy. Irradiation doses up to 2 kGy did not affect sensory quality after I day. There was colour loss in samples irradiated at 2 kGy or above and stored for longer periods. Storage of the irradiated products at abused temperature must be avoided for safety assurance. Irradiation at 2 kGy has a great potential for extending the shelf-life of cig kofte and assuring safety by decreasing the number of E. coli O157:H7 and other bacteria, but further studies with suitable package designs are needed to decrease quality degradation during extended storage.