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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 695-702
DOI: https://doi.org/10.20546/ijcmas.2019.805.082


Survival of Salmonella spp. in Pork Salami at Refrigeration Temperature after Exposure to Lower Doses of Electron Beam Irradiation
R.S. Khillare1*, R.J. Zende1, A.M. Paturkar1, K.P. Rawat2, K.S.S. Sarma2, V.M. Vaidya1, D.P. Kshirsagar1, V.S. Lande1, S.A. Khader2, N.B. Aswar1, A.H. Shirke1, R.P. Todankar1 and S.M. Tambe1
1Department of Veterinary Public Health and Epidemiology, Mumbai Veterinary College, Parel, Mumbai-400012, Maharashtra, India
2Electron Beam Processing section, IRAD, BARC, BRIT-BARC Complex, sector-20, Vashi, Navi Mumbai-400703, India
*Corresponding author
Abstract:

The study was carried out to assess and optimize the effect of electron beam doses on inactivation/reduction of Salmonella typhimurium and Salmonella enterica inoculated in sterile pork salami samples stored at refrigeration temperature (0-4ºC). Pork salami samples were procured from reputed HACCP accredited and ISO 22000 certified pork processing plant, sterilized, inoculated with 108 CFU/mL of Salmonella typhimurium and Salmonella enterica, packaged in sterile low density polyethylene pouches and subsequently irradiated at the dose rate of 0.5, 0.75, 0.90 and1 kGy. The packaged irradiated and non-irradiated (control) samples were stored at 0-4ºC and analyzed for Salmonella typhimurium and Salmonella enterica at 0, 2nd, 4th, 6th, 8th and 10th day of refrigerated storage. The study revealed that microbial log reduction was found to be increased with the increase of electron beam irradiation doses and period of storage. However, no viable cells of Salmonella typhimurium and Salmonella enterica were detected in the pork salami samples irradiated at 1 kGy of dose. Thus, the study concluded that amongst all the electron beam irradiation doses used under study, 1kGy was found to be more effective in elimination of Salmonella typhimurium and Salmonella enterica.


Keywords: Electron beam, Irradiation, Refrigeration, Sterilization
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How to cite this article:

Khillare, R.S., R.J. Zende, A.M. Paturkar, K.P. Rawat, K.S.S. Sarma, V.M. Vaidya, D.P. Kshirsagar, V.S. Lande, S.A. Khader, N.B. Aswar, A.H. Shirke, R.P. Todankar and Tambe, S.M. 2019. Survival of Salmonella spp.in Pork Salami at Refrigeration Temperature after Exposure to Lower Doses of Electron Beam Irradiation.Int.J.Curr.Microbiol.App.Sci. 8(5): 695-702. doi: https://doi.org/10.20546/ijcmas.2019.805.082