Effect of gamma radiation on microbial population of natural casings

• Published in: Radiation physics and chemistry (1993) Vol. 52; no. 1; pp. 125 - 128
• Main Authors: Trigo, M.J., Fraqueza, M.J.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01-06-1998; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; gamma radiation; Meat and meat product industries; microbial decontamination; Natural casings; microbial decontamination; gamma radiation; Natural casings; Stomach(offals); Bovine; Microbiological testing; Offals; Pig; Irradiated product; Ionizing irradiation; Vertebrata; Gamma irradiation; Mammalia; Quality control; Artiodactyla; Ungulata
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/S0969-806X(98)00087-5

The high microbial load of fresh and dry natural casings increases the risk of meat product contamination with pathogenic microorganisms, agents of foodborn diseases.
The aim of this work is to evaluate the killing effect of gamma radiation of the resident microbial population of pork and beef casings, to improve their hygiene and safety.
Portions of fresh pork (small intestines and colon) and dry beef casings were irradiated in a Cobalt 60 source with with absorbed doses of 1,2,5 and 10 kGy.
The D
10 values of total aerobic microorganisms in the pork casings were 1.65 kGy for colon and 1.54 kGy for small intestine. The D
10 value found in beef dry casings (small intestine) was 10.17 kGy. Radurization with 5 kGy was able to reduce, at least, 6 logs the coliform bacteria in pork casings. The killing effect over faecal
Streptococci was 4 logs for pork fresh casings and 2 logs for beef dry casings. Gamma radiation with 5 kGy proved to be a convenient method to reduce substantially the microbial population of pork fresh casings. Otherwise, the microbial population of beef dry casings still resisted to 10 kGy.