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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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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.2017.6(11): 3978-3987
DOI: https://doi.org/10.20546/ijcmas.2017.611.466


Effects of Electron Beam Irradiation on Microbial Quality of Pork Sausage Stored at Refrigeration Temperature
P. Deepika, R.J. Zende, D.P. Kshirsagar*, V.S. Lande, V.M. Vaidya, R.N. Waghamare, R.P. Todankar and A.H. Shirke
Department of Veterinary Public Health and Epidemiology, Bombay Veterinary College, Parel, Mumbai, India
*Corresponding author
Abstract:

The effect of electron beam irradiation on microbiological qualities of pork sausage samples stored at refrigeration temperature (4⁰C) was studied. Pork sausage samples were exposed to 3.0, 3.5 and 4.5 KGy doses of electron beam irradiation and stored at refrigeration temperature. Microbiological analysis of irradiated pork sausage samples showed that Total Viable Count, S. aureus and yeast and mould counts in irradiated pork sausage were (p≤0.05) significantly reduced with increasing irradiation dose. Inhibitory effect of EB irradiation was observed on E. coli and Salmonella spp. count throughout the storage period in the irradiated sausage samples. However, none of the irradiated and control pork sausage samples were found to contain B. cereus, Pseudomonas spp. and Listeria spp. throughout the entire storage. Results indicated that amongst all the EB irradiation doses used under study, 4.5 KGy was found to be more effective in reducing the microbiological load when compared to other irradiation doses.


Keywords: Electron beam, Irradiation, Pork sausages, Total viable count
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How to cite this article:

Deepika, P., R.J. Zende, D.P. Kshirsagar, V.S. Lande, V.M. Vaidya, R.N. Waghamare, R.P. Todankar and Shirke, A.H. 2017. Effects of Electron Beam Irradiation on Microbial Quality of Pork Sausage Stored at Refrigeration Temperature.Int.J.Curr.Microbiol.App.Sci. 6(11): 3978-3987. doi: https://doi.org/10.20546/ijcmas.2017.611.466