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首页> 外文会议>Second International Conference on Sustainable Agriculture for Food, Energy and Industry Vol.1 Sep 8-13, 2002 Beijing, China >Microbial Contamination of Red Meat and Consideration of Effects Gamma-Irradiation for Shelf-Life Extension and Decontamination of Pathogenic Agents
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Microbial Contamination of Red Meat and Consideration of Effects Gamma-Irradiation for Shelf-Life Extension and Decontamination of Pathogenic Agents

机译：红肉的微生物污染和γ射线辐照对保质期延长和病原体净化的影响

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摘要

Red meat has a lot of microbial flora from different sources. Prevention of out break of food born diseases that are caused by pathogenic agents and prevention of spoilage of meat that makes many losses to healthy and economic of society are very important. Also using of methods for decreasing of microbial flora under national standard allowance for increasing of shelf life and decontamination of microbial pathogens are very important. In this investigation the most of microbial contamination of red meat were determined such as: total count of bacteria, coliforms, staphylococcus aurous, salmonella, total count of fungi and etc. Then irradiated technique (gamma ray from Co-60 source) was used for decontamination. After drawing dose/survival curves about all kinds of meats microbial contamination, was obtained optimum dose for decreasing of contamination and specially for decontamination of salmonella that it was 3 kGy. When meat is irradiated by 3 kGy gamma rays, it can be kept in the 4-7 (in refrigerator) for 2 weeks without appearing any spoilage or any changes in color and odor. Also some of physico-chemical properties were analyzed and amounts of 16 amino acids were measured about unirradiated and irradiated samples and there wasn't any different between them.
机译：红肉有许多不同来源的微生物菌群。预防由病原体引起的食源性疾病的爆发以及防止对社会健康和经济造成许多损失的肉类变质非常重要。在国家标准的允许下减少微生物菌群的方法的使用对于延长保质期和对微生物病原体的去污也非常重要。在这项调查中，确定了大多数红肉的微生物污染，例如：细菌总数，大肠菌群，金黄色葡萄球菌，沙门氏菌，真菌总数等。然后使用辐照技术（来自Co-60来源的伽马射线）去污。绘制了各种肉类的微生物污染剂量/存活曲线后，获得了用于减少污染，特别是对沙门氏菌净化的最佳剂量，为3 kGy。用3 kGy伽马射线辐照肉时，可以将其在4-7（冰箱中）中放置2周，而不会出现任何变质或颜色和气味变化。还分析了一些理化性质，并测量了未辐照和辐照样品的16种氨基酸的量，它们之间没有任何区别。

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