Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine

• Aliyu Idris Muhammad ^[1] ; Zhenhong Gao ^[1] ; Muhammed Lawal Attanda ^[2] ; Donghong Liu ^[1] ; Tian Ding ^[1]
  1. [1] Zhejiang University

     Zhejiang University

     China

     
  2. [2] Bayero University
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • The individual and combined effects of electron beam (EB) irradiation and thermal treatments were investigated on Chinese braised beef samples inoculated with Bacillus cereus spores. Log reductions of 1.19, 2.10, and 3.62 log CFU/g were recorded for B. cereus spores after 6, 9, and 12 kGy lone EB doses, respectively. An 85°C thermal treatment at 20 min (H) reduced the spores population by 1.03 log CFU/g. The combination of the thermal and EB irradiation treatments (HEB) of HEB-6 and HEB-9 achieved 1.69 and 2.89 log CFU/g reductions, respectively. The B. cereus spores population was depleted to below the detection limit following HEB-12 treatment. No significant pH change was observed in the treatments except for HEB-12. The hurdle treatment of HEB-12 caused marked changes in color, aroma, and overall acceptability. Although HEB irradiation improved microbial safety, careful selection of approved EB doses can effectively enhance food safety and maintain reasonable quality standards.