99E-10

 ‘Çig köfte' (raw meatball), is a traditional Turkish food product eaten raw. It is prepared and consumed daily due to very short shelf life.  Because there isn't any thermal or other microbial inactivation steps in its production, consumption of ‘Çig köfte' can cause foodborne diseases.  The aim of this study was to investigate the effect of irradiation on quality and and safety of ‘Çig Köfte'.

‘Çig köfte' was prepared in the laboratory using the following ingredients: bulgur, minced meat, tomato paste, onion, red pepper, black pepper, salt and water.  They were irradiated at doses of 1.5, 3.0, 4.5 and 6 kGy in iced-boxes at a rate of 1 kGy/h with a CO⁶⁰ source.  Total microbial counts were determined after the irradiation during storage.  The samples were stored in plastic bags at 7 ^oC up to 10 days.  Sensory evaluations were also assessed by difference from control tests with a 30-membered untrained panel. 

Total microbial counts on TSA decreased from 3x10⁷ to 10⁵ CFU/g at 1,5 kGy on first day.  Irradiation at 6 kGy resulted in 6-log inactivation resulting.  Similar effect of irradiation on microbial count was observed on the fifth day, but the untreated sample had 10⁹ CFU/g. 

There was a detectable off-odor for untreated samples on the fifth day. Samples irradiated with 1,5 and 3 kGy were acceptable, but irradiation at 4,5 and 6 kGy resulted in unacceptable product 5 days after treatment due to off odor.  Color change was detectable in samples irradiated at 6 kGy after 10-day storage.  The color of this sample was lighter than the other samples, but was still acceptable.

Irradiation can extend the shelf life of ‘çig köfte' and assure product safety by inactivating microorganisms without any quality loss.  Effect of irradiation on survival of E. coli O157:H7 is being investigated.