The presence of microbial pathogens on human foods is a serious global Problem
even in highly industrialized and developed countries. The awareness of foodborne
diseases by consumers will increase, and therefore, there is a pressure to improve
the safety of the food supply. Gamma ray is highly effective in inactivating
microorganisms in various foods and offers a safe alternative method of food
decontamination. In the present study, a total of 35 samples from T.B. infected
carcasses 15 samples of offal's ((7) liver and (8) Kidney) and 15 samples from
different lymph nodes ((10) Hepatic and (5) Renal)) were collected from some
governmental Egyptian abattoirs confirmed to be infected with Mycobacterium
tuberculosis bovine type by Real Time PCR were experimental treated with 0.0, 2.5,
5 and 7.5 kGy of gamma rays then, reexamined using RT-PCR for Mycobacterium
tuberculosis bovine type infection. The results indicated that the reduction rate is
decreased by increase the dose level of Gamma rays. At 0.0 kGy all samples still
100% infected and 46.6% still infected at 2.5 kGy and 20% still infected at 5 kGy
and, At 7.5% all examined samples are failed to be detected of T.B. Infected offal's.
Moreover, the examined samples of T.B. Infected lymph nodes showed that at 0
kGy all samples still 100% infected and 53.3% still infected at 2.5 kGy and 13.3% still
infected at 5 kGy and, at 7.5% all examined samples are free from mycobacterium
infection. The effect on (Color and Odor and Texture) parameter after exposure
to Gamma rays on T.B. infected samples proved that most of tested samples have
slight changes in color (pale color), odor (characteristic odor of irradiation) and
texture (friable) in the first 24 hours and all tested samples have been returned
back into the normal parameter after 1 week.
The results of the present study showed that it's advisable to use the Gamma
irradiation for saving a huge amount of condemned meat due to T.B infected
cattle carcasses and using it as low grade meat. |
