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Wplyw promieniowania gamma na mikroflorę kurcząt brojlerów bez kości
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ISBN10: 6209407889
ISBN13: 9786209407888
Publisher: Wydawnictwo Nasza Wiedza
Published: Jan 7 2026
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786209407888
Publisher: Wydawnictwo Nasza Wiedza
Published: Jan 7 2026
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Polish
Napromieniowanie jest istotnym sposobem sterylizacji żywności z mikroorganizmów. Niniejsza praca zostala przeprowadzona w celu określenia obciążenia mikrobiologicznego kurcząt brojlerów oraz ich eliminacji za pomocą promieniowania gamma i wydlużenia okresu przydatności kurcząt brojlerów do spożycia. Próbki kurcząt brojlerów napromieniowano dawkami 0,5, 1 i 1,5 kGy za pomocą źródla promieniowania gamma Co60. Następnie próbki poddano badaniom w celu oceny obecności drobnoustrojów Campylobacter jejuni, Escherichia coli, Staphylococcus aureus, Salmonella spp. na kurczakach brojlerach poprzez oznaczenie calkowitej liczby drobnoustrojów żywych, liczby gronkowców, liczby bakterii z grupy coli, liczby drożdży i pleśni oraz liczby bakterii hemolitycznych. Ponadto w próbkach sprawdzono również liczbę przetrwalników, opornośc na antybiotyki gentamycynę, ampicylinę i wankomycynę oraz opornośc na kwasy przy pH 2 i 3. Po napromieniowaniu nastąpilo znaczne zmniejszenie calkowitej liczby drobnoustrojów w mięsie brojlerów. Liczba bakterii z grupy coli oraz drożdży i pleśni również spadla do poziomu bezpiecznego dla spożycia przez ludzi. Promieniowanie to spowodowalo również zmniejszenie liczby bakterii opornych na antybiotyki i kwasy. W związku z tym promieniowanie gamma o dawce 1,5 kGy jest wysoce zalecane w celu zapewnienia bezpieczeństwa spożycia mięsa brojlerów przez ludzi.
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