Effect of Electron Beam Irradiation on Survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in Minced Camel Meat during Refrigerated Storage

نویسندگان
Amiri , A. ID 1
Mozaffari Khosravi, H. ID 2
Zandi , H. ID 3

1 Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

2 Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

3 Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

doi
10.18502/jfqhc.6.4.1996
چکیده

Background: Electron beam irradiation is one of the effective ways to control food-borne pathogens. We evaluated the effect of electron beam irradiation on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in minced camel meat during refrigerated storage. Methods: The meat samples were inoculated with E. coli O157:H7 ...

کلیدواژه‌ها
Food Irradiation, Food Preservation, Meat, Escherichia coli, Salmonella