Ionizing radiation from 60Co and electron accelerator in reducing the population of Salmonella sp. inoculated in chicken meatballs: evaluation of acceptance by consumer

Salmonella sp. is one of the main microorganisms that causes outbreaks of food borne diseases associated to poultry, and among its derivatives, the chicken meatballs are getting the favorites of the consumer. In the attempt to improve microbiological food safety, a method that has been hardly studied is the irradiation. To study the viability of the use o ionizing radiation originated from 60 Co and electrons accelerator in the reduction of Salmonella sp., frozen chickens meatballs were inoculated with 104 CFU/g of Salmonella sp., with needle and syringe. Subsequently they were exposure to doses of 1.5, 2.0, 2.5 and 3.0 kGy and Salmonella sp. was enumerated. Chicken meatballs were exposed to doses 3.0, 4.0 and 5.0 kGy and submitted to sensory analysis. The gamma radiation from 60CO was effective in the reduction of Salmonella sp. inoculated in chicken meatballs. The ionizing radiation originated from electron beam was not effective in the conditions applied in this research. The commercial chicken meatballs prepared with chicken meat, mixed up with soy protein, seasoning and anti-oxidants additives did not loose their sensorial quality when exposure to doses of 3.0, 4.0 and 5.0 kGy and, in a general way, the consumers showed to be disposed to buy the irradiation product (author)