Trial assay: effect of gamma irradiation (Co60) in the control of Campylobacter spp. in chilled chicken (Gallus gallus) heart

Abstract

The food irradiation process has been used since the early twentieth century and is technologically established as an important conservation method by eliminating or reducing pathogenic microorganisms, ensuring food quality and safety. The aim of this research was to approve the effect of a gamma irradiation process (Co60) and identify the presence of Campylobacter spp. in chilled chicken hearts, sold in an industry under sanitary inspection, located in the West Zone of Rio de Janeiro/RJ, for three weeks. Irradiation was performed at COPPE/UFRJ, using a Gamma Cell Irradiator with a 60Co gamma source. The hearts of 50 chickens were collected randomly and separated into two groups, one contaminated (CAMPY) on purpose with the intention of observing the efficiency of the gamma irradiation (Co60) process in the control of Campylobacter spp., and the other group (NC) naturally derived from the industrial plant. The two groups (contaminated and uncontaminated) were divided into four subgroups, CONTROL samples (non-irradiated), and samples submitted to 1.5 kGy, 3.0 kGy and 4.5 kGy doses, all samples were kept chilled with artificial ice. At the end of the study, the presence of Campylobacter spp. was observed in samples CAMPY, and derived from the industry NC, while the irradiation process was efficient in the control of Campylobacter spp. at 1.5 kGy, 3.0 kGy and 4.5 kGy in both subgroups analyzed. However, it was also concluded that a lower dose of irradiation than the lowest dose used in this study, ie 1.5 kGy, would be efficient in eliminating microorganisms

Keywords

• Food irradiation
• Chicken heart
• Campylobacter spp.
• Sanitary inspection
• Public health