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Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs

dc.contributor.authorGümüş, Tuncay
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorVelioglu, Serap Duraklı
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-05-11T14:43:55Z
dc.date.available2022-05-11T14:43:55Z
dc.date.issued2008
dc.identifier.issn0969-806X
dc.identifier.urihttps://doi.org/10.1016/j.radphyschem.2008.05.003
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9766
dc.description.abstractIn this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs was investigated. The meatball samples were inoculated with pathogens and irradiated at the absorbed doses 1, 2.2, 3.2, 4.5 and 5.2 kGy. E. coli O157:H7 count 1 kGy irradiated meatballs stored in the refrigerator for 7 days was detected to be 4 log cfu/g lower than the count in nonirradiated samples (p<0.05). S. aureus counts were decreased to 4 log cfu/g after being exposed to irradiation at a dose of I kGy. Although it was ineffective on elimination of S. typhimurium, irradiation at a dose of 3.2 kGy reduced E. coli O157:H7 and S. aureus counts under detectable values in the meatballs. However none of the test organisms were detected in the samples after irradiation with 4.5 kGy doses. (C) 2008 Elsevier Ltd. All rights reserveden_US
dc.language.isoengen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.identifier.doi10.1016/j.radphyschem.2008.05.003
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectE. coli O157:H7en_US
dc.subjectS. aureusen_US
dc.subjectS. typhimuriumen_US
dc.subjectMeatballen_US
dc.subjectIrradiationen_US
dc.subjectEscherichia-Coli O157-H7en_US
dc.subjectMicrobiological Qualityen_US
dc.subjectSurvivalen_US
dc.titleApplication of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballsen_US
dc.typearticleen_US
dc.relation.ispartofRadiation Physics and Chemistryen_US
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0002-9161-6286
dc.authorid0000-0003-1116-0934
dc.authorid0000-0002-2063-1462
dc.identifier.volume77en_US
dc.identifier.issue9en_US
dc.identifier.startpage1093en_US
dc.identifier.endpage1096en_US
dc.institutionauthorGümüş, Tuncay
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorVelioğlu, Hasan Murat
dc.institutionauthorVelioglu, Serap Duraklı
dc.institutionauthorYılmaz, İsmail
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid6602223026
dc.authorscopusid23979419500
dc.authorscopusid25423141800
dc.authorscopusid57205610252
dc.authorscopusid37045784900
dc.authorscopusid6701802186
dc.authorwosidVelioğlu, Serap Duraklı/AAG-4565-2019
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.identifier.wosWOS:000260203500018en_US
dc.identifier.scopus2-s2.0-54049102821en_US


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