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Effect of Electron Beam Irradiation on Survival of Brucella spp. in Traditional Ice Cream

Hoseinpour Ganjaroudi, F., Raeisi, M., Hajimohammadi, B., Zandi, H.
Journal of food processing and preservation 2016 v.40 no.3 pp. 567-571
Brucella melitensis biovar Abortus, bacteria, food safety, ice cream, irradiation, markets, milk, palatability, pasteurization, storage temperature
Irradiation is a new technology which can be used for foods especially for the ones which common methods such as thermal method cannot be applied. Traditional ice cream samples were purchased from a local market. After applying a 15 kGy dose for sterilization, Brucella abortus and Brucella melitensis were inoculated to samples and then treated with four doses of 1, 2, 3 and 5 kGy electron beam irradiation at −18C storage temperature. Microbial examinations were performed in 3, 7, 14 and 21 days after treatment with electron beam irradiation. Results showed that no bacteria were observed in the initial test after use of 5 kGy dose. Applying 2 and 3 kGy reduced significantly (P < 0.05) the microbial population but could not eliminate it completely. This study confirmed that electron beam irradiation is a reliable way to reduce microbial population of Brucella spp. in traditional ice cream and therefore improve food safety. PRACTICAL APPLICATIONS: To maintain palatability of traditional ice cream, milk must not be too heated or else pasteurization is not achieved. So, electron beam irradiation could ensure the safety of ice cream, instead of heat treatment.