Farklı ışınlama dozlarının hamburger köftelerde E. coli ve toplam mezofilik aerobik bakteri üzerine etkileri

Bu çalışmada, ülkemizde önemli bir tüketim potansiyeli olan, özellikle ayaküstü yenilen gıdalar olarak adlandırılan fast food zincirlerinde yüksek miktarda tüketilen hamburger köftelerin muhafazası amacıyla ışınlama teknolojisi kullanılmıştır. Bu amaçla, dana kıymasından % 0.8 oranında NaCl içeren hamburger köfteleri üretilmiştir. Hamburger köfteleri iki gruba ayrılmış, bir grup E. coli ATCC 25922 suşu ile aşılanırken, diğer grup aşılanmamıştır. İki farklı depolama sıcaklığında ve süresinde (+4 °C’de 8 gün ve -12 °C’de 30 gün), ürünün mikrobiyel güvenlik ve kalitesinin sağlanması amacıyla uygulanan 3 farklı ışınlama dozunun (0.4 kGy; 0.8 kGy ve 1.2 kGy) toplam mezofilik aerobik bakteri (TMAB) sayısı ve Escherichia coli üzerine etkisi incelenmiştir. Yapılan çalışma sonunda, E. coli için D10 değeri 0.55 kGy olarak bulunmuştur. E. coli aşılanmamış hamburger örneklerinde gerçekleştirilen sayım sonuçlarına göre, 1.2 kGy doz uygulanmasının TMAB sayısında 2 log düzeyinde bir azalmaya yol açtığı belirlenmiştir.

Effects of different radiation doses on E. coli and total mesophilic aerobic bacteria in hamburger meatballs

In this study, the use of irradiation technology for the protection of hamburgers, which has an important consumption our country especially in fast food chains, was aimed. For this purpose, hamburger samples with 0.8 % NaCl content were produced from beef. The samples were divided into two groups. E. coli strain inoculation was performed for one party of the samples. In order to protect microbial safety and quality, three different irradiation doses (0.4 kGy; 0.8 kGy and 1.2 kGy) were applied and the total mesophilic aerobic bacteria (TMAB) count and Escherichia coli were examined at two different storage temperatures and times (8 days at +4 °C and 30 days at -12 °C). As a result of this study, D10 value for E. coli was found to be 0.55 kGy. It was determined that 1.2 kGy dose reduced the number of microorganisms in E. coli uninoculated hamburger samples by 2 log when TMAB count was taken into account.

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