Saeede sadat Hosseini - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran
Motahare Sadat Hosseini - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran
Samane Kargar - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran
Raziyeh Barzegar bafrouei - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran
Shohre Taheri - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran
Elahe Louni - Shahid Sadooghi University of Medical Sciences, Yazd, Iran, Faculty of Health, Food Safety and Health Research Center, Yazd, Iran

Introduction and Objectives: Mutton is one of the main sources of meat in the basket of Iranian households. Bacillus cereus is one of the carcinogenic microorganisms transmitted through meat and its products and is one of the food poisoning agents. The present study was conducted to study the survival of Bacillus cereus bacteria in sheep meat by electron beam strain. Materials and Methods: In this study, mutton samples were sterilized to prevent the bacterial contamination of 20 kg, and then Bacillus cereus ATCC11778 was inoculated into specimens and infected meat samples. Infected specimens were irradiated with rays of 1, 3 and 5 kg. The control and treatment groups were evaluated on days 1, 3, 5, 7 according to microbial standard number 2324. Results: The results of this study showed that the average number of Bacillus cereus bacteria in mutton samples between different doses at 3 and 5 days was statistically significant. There was also a significant difference between Bacillus cereus numbers between 3 and 5 with control group (p <0.05). The results showed that the highest inhibitory effect was related to a dose of 5 Kg, so that a dose of 5 Kg can reduce the visible bacteria on days 3 and 5. Conclusion: Using electron beam technology, an effective step can be taken to remove Bacillus cereus bacteria from lamb samples and ensure microbial safety and consumer hygiene to this Bacterial contamination.

Mutton, Bacillus cereus, electron beam, foodborne diseases