Gamma Ray Irradiation Reduces Bacterial Contamination

The use of up to 10kGy of gamma ray (GR) irradiation on beef sausage patties can reduce the contamination process with no adverse effect on quality, a new study reveals.

GR is more effective than electron beam (EB) versions in the reduction of bacterial populations in ground beef and does not affect colour, chewiness or taste, according to findings published in the journal Meat Science.

The study showed GR and EB irradiation caused lipid oxidation in beef patties only when irradiated more than 15kGy.

The report said the effects of GR irradiation are similar to EB irradiation on lipid oxidation, hardness, colour and sensory scores but that GR-irradiated samples have lower total bacterial counts than EB-irradiated samples after irradiation.

According to a 2009 report from Global Industry Analysts, the world food irradiation market is predicted to exceed $2.3bn by 2012.