Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken
Journal of Food and Nutrition Sciences
Volume 2, Issue 3, May 2014, Pages: 53-57
Accepted: Apr. 28, 2014;
Published: May 10, 2014
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Wellington Torgby-Tetteh, Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Ghana
Abraham Adu-Gyamfi, Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Ghana
Bernard Tawiah Odai, Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Ghana
Victoria Appiah, Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences, University of Ghana, Ghana
Combined effect of irradiation and frozen storage on viable bacteria and inoculated Eschericia coli in chicken was investigated. Samples of uninoculated chicken and samples of chicken inoculated with E. coli were irradiated using a Co-60 source at doses of 0, 2 ,4,6 and 8 kGy and stored for 0, 7, 14, 21, 28, 35, 42, 49 and 56 days at -180 C. Samples were analyzed each week to enumerate surviving viable bacteria and E. coli. Irradiation doses of 2, 4, 6, and 8 kGy respectively reduced the population of viable bacteria in the uninoculated chicken by 2.06, 2.96, 3.91 and 4.21 log cycles. Storage for 56 days reduced populations of viable bacteria by approximately 2 log cycles for all irradiated uninoculated samples. Dose of 2 kGy reduced the population of E. coli in the unirradiated sample by 2.69 log cycles and 4, 6, 8 kGy reduced the population by > 7 log cycles. Storage for 56 days reduced the population of E. coli by 4.07 and > 3.52 log cycles respectively in the unirradiated and irradiated (2 kGy) samples. Irradiation doses of 4 to 8 kGy in combination with frozen storage were effective in reducing the populations of viable indigenous bacteria in addition to eliminating inoculated E. coli from chicken thus extending the shelf life and improving the hygienic quality.
Bernard Tawiah Odai,
Combined Effect of Irradiation and Frozen Storage on Survival of Viable Bacteria and Inoculated Escherichia Coli in Chicken, Journal of Food and Nutrition Sciences.
Vol. 2, No. 3,
2014, pp. 53-57.
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