EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans
DOI:
https://doi.org/10.15392/bjrs.v9i1A.1448Keywords:
gamma radiation, honey, Clostridium botulinumAbstract
Honey is a natural viscous product widely used for nutritional and medicinal purposes. Although it’s a food that presents a high degree of resistance against the growth of microorganisms is not a sterile medium. Spore-forming bacteria, such as Clostridium botulinum, are present in honey and it’s the only recorded source of food carrier of the agent that causes childhood botulism. The steps of honey processing do not include the heat treatment for its commercial sterility, due to the application of heat increase the presence of hydroxymethylfurfural. Food irradiation is a method of preservation that can be applied in the processing of honey by not physically altering the appearance, shape or temperature of the product. The objective of this work was to evaluate the effect of gamma irradiation on honey inoculated with Bacillus sporothermodurans spores. The inoculation of 106 CFU.mL-1 of lyophilized culture of this bacterium in the honey samples was carried out and the irradiation of the samples at 5, 10 and 15 kGy doses was carried out. After irradiation, the samples were incubated at 30o C for 72 h in Brain Heart Infusion (BHI) agar. The count present reduction of one logarithmic cycle in the number of colonies in the 5 kGy irradiated honeys. In the samples irradiated with doses of 10 and 15 kGy there was no microbial growth and spore germination. It’s concluded that irradiation constitutes an excellent conservation method, which can be used to guarantee the microbiological quality of the honey.
- Views: 244
- PDF Downloads: 169
Downloads
References
R. C. R. Camargo. Mel: características e propriedades, Embrapa Meio-Norte, Teresina
& Piauí, 2006.
L. N. H. Garcia. Qualidade físico-química de mel de abelha Apis mellifera de di-ferentes floradas. Revista Brasileira de Higiene e Sanidade Animal, v. 12, n. 1, p. 11-20,
C. G. Mendes. As análises de mel: Revisão. Revista Caatinga, v. 22, n. 2 (2009).
A. V. F. Ragazani. Esporos de Clostridium botulinum em mel comercializado no Estado de São Paulo e em outros Estados brasileiros. Ciência Rural, p. 396-399, 2008.
A. L. F. Silva, C. R. Roza. Uso da irradiação em alimentos: revisão, Boletim do Centro de
Pesquisa de Processamento de Alimentos, v. 28, n. 1, 2010.
A. F. Santos. Determinação da dose de radiação gama para reduzir a população de
Salmonella spp em carne de frango, Ciênc. Tecnol. Alimentos, v. 23, n. 2, p. 200-
, 2003.
INSTITUTO ADOLFO LUTZ. Métodos físico-químicos para análise de alimentos.
Coordenadores: O. Zenebon, N. S. Pascuet, P. Tiglea - São Paulo: Instituto Adolfo
Lutz, ed. IV, p. 330-332, 2008.
Brasil, Ministério da Agricultura, Pecuária e Abastecimento. Departamento de Inspeção de Produtos de Origem Animal. Instrução Normativa n. 62, de 26 de agosto de
Oficializa os Métodos Analíticos Oficiais para Análises Microbiológicas para Controle de Produtos de Origem Animal e Água. Diário Oficial da República Federativa do Brasil, p.14, Seção I, 18 set., 2003.
P. B. Zacarchenco, M. F. F. Leitão. Avaliação e otimização da metodologia para contagem de Bacillus sporothermodurans, Evaluation of methodology to quantify Bacillus sporothermodurans, Revista do Instituto de Laticínios “Cândido Tostes”, Dairy Journal of “Candido Tostes” Institute, Anais do XVI Congresso Nacional de Laticínios, v. 54, n.
, p.134-140, 1999.
F. C. Lirio. Caracterização físico-química, microbiológica e sensorial de méis florais irradiados, 154f. Dissertação - Mestrado em Tecnologia de Processos Químicos e Bioquímicos, Universidade Federal do Rio de Janeiro. Rio de Janeiro, 2010.
T. Henriksen, H. D. Maillie, S. R. Korchin. Radiation and health, Medical Physics, v.
, n. 10, p. 2857-2857, 2003.
C. K. Cote. A Standard Method to Inactivate Bacillus anthracis Spores to Sterility Using γ-Irradiation, Applied and environmental microbiology, v. 84, n.12, p.1-19, 2018.
A. Bera. Efeitos nas características físico-químicas, microbiológicas e sensoriais em amostras de mel de abelhas submetidas a radiação gama, Tese de Doutorado, Universidade de São Paulo. São Paulo, 2010.
N. N. Potter, J. H. Hotchkiss. Procesado de los alimentos con irradiación, microondas y tra-tamiento óhmico, In: Ciencia de los alimentos, Zaragoza: Editorial Acribia S.A., p.269-281, 1999.
A. B. Mtenga. Efficiency of fractionated γ-irradiation doses to eliminate vegetative
cells and spores of Bacillus cereus from raw rice. Food Science and Biotechnology, v. 22, n. 2, p. 577-584, 2013.
T. Postmes, A. Bogaard, M. Hazen. The sterilization of honey with cobalt 60 gamma radiation: a study of honey spiked with spores of Clostridium botulinum and Bacillus subtilis, Experientia, v.51 n.9, p. 986-989,1995.
M. P. Dutra. Use of gamma radiation on control of Clostridium botulinium in
mortadella formulated with different nitrite levels. Radiation Phsysics and Chemistry, p.
–129, 2016.
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Brazilian Journal of Radiation Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
Licensing: The BJRS articles are licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
