Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
Resumo: | Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product. |
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Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiationhamburgerpattiesEscherichia coli O157:H7food irradiationgamma radiationEscherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product.Sociedade Brasileira de Microbiologia2002-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011Brazilian Journal of Microbiology v.33 n.1 2002reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822002000100011info:eu-repo/semantics/openAccessChirinos,Rodolfo R.O.Vizeu,Dirceu M.Destro,Maria TeresaFranco,Bernadette D.G.M.Landgraf,Marizaeng2002-09-16T00:00:00Zoai:scielo:S1517-83822002000100011Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2002-09-16T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
title |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
spellingShingle |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation Chirinos,Rodolfo R.O. hamburger patties Escherichia coli O157:H7 food irradiation gamma radiation |
title_short |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
title_full |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
title_fullStr |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
title_full_unstemmed |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
title_sort |
Inactivation of Escherichia coli O157:H7 in hamburgers by gamma irradiation |
author |
Chirinos,Rodolfo R.O. |
author_facet |
Chirinos,Rodolfo R.O. Vizeu,Dirceu M. Destro,Maria Teresa Franco,Bernadette D.G.M. Landgraf,Mariza |
author_role |
author |
author2 |
Vizeu,Dirceu M. Destro,Maria Teresa Franco,Bernadette D.G.M. Landgraf,Mariza |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Chirinos,Rodolfo R.O. Vizeu,Dirceu M. Destro,Maria Teresa Franco,Bernadette D.G.M. Landgraf,Mariza |
dc.subject.por.fl_str_mv |
hamburger patties Escherichia coli O157:H7 food irradiation gamma radiation |
topic |
hamburger patties Escherichia coli O157:H7 food irradiation gamma radiation |
description |
Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy and 1.0 kGy. The D10 for the pathogen varied from 0.17 kGy to O.27 kGy in hamburger. Considering the highest D10 value in hamburger, a dose of 1.08 kGy would be sufficient to reduce E. coli O157:H7 contamination in 4 log cycles, without affecting the sensory attributes of the product. |
publishDate |
2002 |
dc.date.none.fl_str_mv |
2002-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822002000100011 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.33 n.1 2002 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122199246897152 |