| Chicken (machine-boned chicken) | Gamma rays (0.30, 0.60, 0.90, 1.20, 1.80, 2.70, 3.60 kGy) | - Gamma irradiation treatment at 20°C exhibited a higher inhibitory effect on S. typhimurium compared to –20°C and 0°C.- Atmospheric pressure conditions showed a higher inhibitory effect on S. typhimurium compared to vacuum conditions.- When irradiated with 3.6 kGy at 20°C, Salmonella was detected at 2.75 Log CFU/g under atmospheric pressure conditions and 3.06 Log CFU/g under vacuum conditions.- When irradiated with 3.0 kGy at –20°C, Salmonella was detected at 3.93 Log CFU/g under atmospheric pressure conditions and 4.29 Log CFU/g under vacuum conditions. | Thayer and Boyd (1991) |
| Salmonella typhimurium (TSA, 35°C, 24 h) |
| Chicken (chicken patty)Guava leaf extract | Gamma rays (2 kGy) | - Under atmospheric pressure conditions, total phenol content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were lower, while total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), peroxide value (POV), total anaerobic bacteria, and fecal coliforms were higher compared to vacuum conditions.- As the concentration of guava leaf extract increased, the detection of total anaerobic bacteria and fecal coliforms decreased.- Treatment with 2 kGy resulted in an increase in TPC, DPPH, FRAP, CIE L*, CIE a*, and CIE b* compared to the control, while TVBN, TBARS, and POV decreased. | Sadiq et al. (2023) |
| Total microorganisms (PCA) |
| Storage conditions0, 5, 10 days |
| Pork (ground pork, 30 g) | Gamma rays (5 kGy) | - The control treated with 5 kGy showed no detection of P. aeruginosa and L. casei.- After irradiation treatment and inoculation with P. aeruginosa, there was an increase in pH compared to the control.- After irradiation treatment and inoculation with L. casei, there was a decrease in pH compared to the control. | Kim et al. (2004) |
| Pseudomonas aeruginosa (NA, 37°C, 48 h)Lactobacillus casei (MRS, 37°C, 48 h) |
| Pork (minced pork, bologna sausage) | Electron beam (2.5 MeV, 2, 4, 6, 8, 10 kGy)X-Ray (5 MeV, 2, 4, 6, 8, 10 kGy) | - Compared to electron beams, X-rays showed lower protein solubility, detection of total anaerobic bacteria, CIE L*, and CIE a*, but higher TBARS, CIE b*, and cooking yield.- Treatment with 2 kGy or more resulted in increased collagen solubility, TBARS, CIE a*, and CIE b*, and decreased detection of total anaerobic bacteria and CIE L*.- In fresh pork, treatment with 2–6 kGy using electron beams reduced the detection of total anaerobic bacteria by 1.69–2.88 Log CFU/g, and no detection was observed from 8 kGy onwards.- In fresh pork, treatment with 2–6 kGy using X-rays reduced the detection of total anaerobic bacteria by 1.99–2.94 Log CFU/g, and no detection was observed from 8 kGy onwards. | Shin et al. (2014) |
| Total microorganisms (PCA, 37°C, 48 h) |
| Beef (ground beef)Antioxidants (cinnamaldehyde, ascorbic acid, inorganic pyrophosphate) | Gamma rays (2 kGy) | - Treatment with 2 kGy resulted in a reduction of mesophilic bacteria, psychrotrophic bacteria, and yeasts and molds by 2.58, 3.76, and 1.32 Log CFU/g, respectively.- Treatment with 2 kGy showed no significant difference in pH and general components, but there was a decrease in heme iron content and an increase in TBARS, peroxide, CIE L*, and CIE a*. | Ayari et al. (2016) |
| Mesophilic bacteria (PCA, 30°C, 3 day)Total coliforms (VRBA, 30°C, 24 h)Isolated Escherichia coli (VRBA, 44°C, 24 h)Yeast and mold (SD, 25°C, 3–5 day)Staphylococcus aureus (MSA, 35°C, 24–48 h)Listeria monocytogenes (PALCAM, 35°C, 24–48 h)Bacillus cereus (EE, 30°C, 24 h) |
| Storage conditions0, 7, 12, 21 days |
| Herring (canned) | Gamma rays (1.5, 3, 6 kGy)Electromagnetic radiation, X-rays (4.8 MeV, 1.5, 3, 6 kGy) | - Gamma irradiation and electron beam treatment at 6 kGy resulted in the detection of microbes at approximately 1 Log CFU/g.- X-ray treatment at 3–6 kGy resulted in detection of microbes at approximately 1 Log CFU/g.- Treatment at 6 kGy resulted in the generation of a ‘smoking’ aroma. | Sanzharova et al. (2021) |
| Mesophilic bacteriaConditions Anaerobes (PCA, 32°C)Salmonella spp. (Bismuth sulphite agar)Total coliforms (MacConkey agar)Listeria spp. (Oxford agar)Staphylococci spp. (Chapman Stone agar) |
| Storage conditions 15, 30 days |