Trial assay: Effect of gamma irradiation (Co60) in the control of Campylobacter spp. in chilled chicken (Gallus gallus) heart

The food irradiation process has been used since the early twentieth century and is technologically established as an important conservation method by eliminating or reducing pathogenic microorganisms, ensuring food quality and safety. The aim of this research was to verify the effect of a gamma irradiation process (Co60) and identify the presence of Campylobacter spp. in chilled chicken hearts, sold in an industry under sanitary inspection, located in the West Zone of Rio de Janeiro/RJ. The hearts of 50 chickens were collected randomly and separated into two groups, one contaminated (CAMPY) on purpose with the intention of observing the efficiency of the gamma irradiation (Co 60 ) process in the control of Campylobacter spp., and the other group (NC) naturally derived from the industrial plant. The two groups (contaminated and uncontaminated) were divided into four subgroups, CONTROL samples (non-irradiated), and samples submitted to 1.5 kGy, 3.0 kGy and 4.5 kGy doses, all samples were kept under refrigeration. At the end of the study, the presence of Campylobacter spp. was observed in samples derived from the industry, while the irradiation process was efficient in the control of Campylobacter spp. at 1.5 kGy, 3.0 kGy and 4.5 kGy.