Inhibition of Escherichia coli 0157:H7 growth by gamma radiation improves the hygienic quality of chilled fresh beef meat

The focus of this study was to evaluate the effect of γ radiation and chilling on the hygienic quality of fresh beef meat,fatty acids content and survival of escherichia coli as food poisoning microorganisms. sixty fresh beef samples were hygienically examined,surveyed for e. coli o157: h7; eight samples were positive (13.3%). sensory examination revealed that there were no significant changes between γ radiated (at 3 kgy) and non-irradiated groups in color,odor and texture. γ radiation caused slight significant effect on the chemical analysis after irradiation; there was no significant changes in ph values it slightly increased the amount of total volatile basic nitrogen (tvn),thiobarbituric acid reactive substances (tba) and peroxide value. fatty acids of irradiated chilled samples were slightly affected as compared with control samples; the irradiated samples had higher saturated fatty acid content (c16:0,c18:0) and lower unsaturated fatty acid content (c18:1,c18:2) than the non-irradiated sample. we recommend exposing meat to 3 kgy of γ radiation to prolong its chilling life hygienically. © copyright 2016 zoological society of pakistan.