Determination of the indicator bacteria in the irradiated minced meat

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dc.contributor.authorHalkman, Hilal B. D.
dc.contributor.authorBaşbayraktar, Vasfiye
dc.contributor.authorKozat, Pelin
dc.contributor.authorYazıcı, Nizamettin
dc.contributor.authorÇetinkaya, Nurcan
dc.contributor.authorHalkman, A.K.
dc.contributor.departmentTAEK-ANTHAMtr_TR
dc.date.accessioned2021-06-08T11:37:22Z
dc.date.available2021-06-08T11:37:22Z
dc.date.issued2003
dc.descriptionTENMAK D.N.3328tr_TR
dc.description.abstractTo inhibit Escherichia coli O157:H7 and determine a indicator bacteria for irradiation procedure in minced meat, this study evaluated increased irradiation doses for five strains of each of the following bacteria: 5 strains of E. coli type 1 and 4 strains of E. coli O157:H7. E. coli type 1 mixture was added into the mixed in ratio 1:100000 of E. coli type1 to samples and E. coli O157:H7 mixture was added into the mixed in five different ratios namely 1:10, 1:100, 1:1000, 1:10000, 1:100000 of E. coli O157:H7 in the minced meat. A range of irradiation doses from 1.0 kGy to 4.0 kGy was investigated for the inhibition of E. coli O157:H7 and the resistance of E. coli type1 to irradiation. After irradiation, E. coli O157:H7 and E. coli type 1 were counted for the irradiated minced meat by using MPN techniques. D10 values of each bacteria were measured as 0.3 kGy and 0.55 kGy for E. coli O157:H7 and E. coli type 1 respectively. This study showed that 1.5 kGy irradiation can inactivate 105 g/O157:H7 serotype and 103 g / E. coli type 1, this inactivation level is adequate for safety consumption of minced meat such as hamburger even at undercooking conditions. Increased irradiation doses were most effective on E. coli O157:H7. The results show that E. coli type 1 is more resistant than E. coli O157:H7 and other natural non-pathogenic cohabitant bacteria and E. coli type 1 is an adequate indicator for the efficiency of irradiation against to O157:H7 serotype in minced meat.tr_TR
dc.description.sponsorshipTurkish Atomic Energy Authority, [v.d.]….tr_TR
dc.identifier.citationHalkman, H. B. D. ... [ve arkadaşları]. (2003). Determination of the indicator bacteria in the irradiated minced meat. The Second Eurasian Conference on Nuclear Science and Its Application : Presentations, 3.c., (s.40-43). 16-19 September 2002. Almaty : Kazakhstan.tr_TR
dc.identifier.endpage43tr_TR
dc.identifier.startpage40tr_TR
dc.identifier.urihttp://kurumsalarsiv.tenmak.gov.tr/handle/20.500.12878/1694
dc.identifier.volume3.c.tr_TR
dc.language.isoengtr_TR
dc.publisherNational Nuclear Center of the Republic of Kazakhstan / Institute of Nuclear Physicstr_TR
dc.relation.journalThe Second Eurasian Conference on Nuclear Science and Its Application : Presentations, 16-19 September 2002. Almaty, Kazakhstan.tr_TR
dc.rightsinfo:eu-repo/semantics/openAccesstr_TR
dc.subjectIrradiated minced meattr_TR
dc.subjectIşınlanmış kıymatr_TR
dc.subjectIndicator bacteriatr_TR
dc.subjectİndikatör bakterileritr_TR
dc.titleDetermination of the indicator bacteria in the irradiated minced meattr_TR
dc.typeconferenceObjecttr_TR
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