Vural, AydinAksu, HarunErkan, Mehmet E.2024-04-242024-04-2420060950-54231365-2621https://doi.org/10.1111/j.1365-2621.2006.01273.xhttps://hdl.handle.net/11468/17562Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.eninfo:eu-repo/semantics/closedAccessGamma IrradiationMicrobiological QualityRaw Meat Ball (Cig Kofte)Article41911051107WOS:0002415039000182-s2.0-3375037206410.1111/j.1365-2621.2006.01273.xQ1Q3