Low‐dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)

Abstract

Summary Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low‐dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite‐reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low‐dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.