Abstract
Irradiation combined with a conventional cooking procedure was applied to meatball and the effects on bacterial load and inoculatedAeromonas hydrophila were determined. Meatball samples were irradiated by using a60Co source at the dose levels of 0, 0.30,0.75,1.50,2.50 kGy and cold stored at 4±1°C for 7 days. Bacterial load and the count ofA. hydrophila decreased when the irradiation dose level increased. A minimum inhibition effect was found at the dose of 0.30 kGy. Irradiation in combination with a conventional cooking procedure was found to be more effective in reducingA. hydrophila and the bacterial load in meatball. This study indicated that a dose of 0.75 kGy was sufficient to destroy approximately 104 cfu/g ofA. hydrophila in meatball.
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Özbaş, Z.Y., Vural, H. & Aytaç, S.A. Combined effect of gamma-irradiation and conventional cooking onAeromonas hydrophila in meatball. Z Lebensm Unters Forch 202, 60–62 (1996). https://doi.org/10.1007/BF01229686
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DOI: https://doi.org/10.1007/BF01229686