الفهرس Only 14 pages are availabe for public view
 |  | from | 185 |  |  |
| | | from | 185 | | |
Abstract
Most meat-borne microorganisms are attributed to E. coli and Salmonella spp. Therefore, this work was conducted to determine the best preservative agent that will have maximum impact upon E. coli with best acceptable sensory parameters using organic acids only or gamma radiation only or gamma radiation in combination with organic acids. The obtained results revealed first, absence of Salmonella in examined samples, but E. coli with prevalence of 30%, 20% and 20% from examined cow, buffalo and mutton samples, respectively. Second, when E. coli in different meat types was exposed to 3% acetic acid or citric acid for 1 min., the count declined 1 log cycle. Third, in case of using a 1 KGy gamma radiation dose, the count declined 1 log cycle also. Finally, the promising agent is the presensitization using 3% acetic acid for 1 min. followed by 1 KGy gamma radiation dose, whereas the count was reduced to below the level of detection with no changes in the sensory properties of raw meat. The public health significance of isolated organism was discussed