دراسة تأثير التعقيم بالليزر في المحتوى البكتيري لأنواع من اللحوم

Abstract EN

The aim of this research was to recognized effect of using red laser light of 100 and 150 mW (milewatt) with wave length about 650 nm (nanometer) for different periods between 0-15 minutes on number of total bacterial count and coliform bacteria for different kinds of meats such as cows, sheep and chicken obtainable from local market of Basrah.

Present Study reached to : total bacterial count for different kinds of meats was 5.7 11 3 × to 11 4 × 2.2 Cuf / g for cow meat ; 8 11 3 × to 1.7 × 11 5 Cuf / g for sheep meat and 11 2 × 6.6 to 11 4 × 2.4 Cuf / g for chicken meat that radiationed for periods between 0-15 minutes on 100 and 150 mW (milewatt) with wave length about 650 nm (nanometer).

While the total bacterial count for different kinds of meats was between was 5.7 11 3 × to 11 4 × 2.17 Cuf / g for cow meat ; 8 11 3 × to 11 5 × 1.23 Cuf / g for sheep meat and 11 2 × 6.6 to 11 4 × 2.32 Cuf / g for chicken meat that radiationed for periods between 0-10 minutes of 100 and 150 mW (milewatt) with wave length about 650 nm (nanometer).

Whereas the coliform bacteria was 11 3 × 2.3 ; 11 3 × 1.4 and 11 3 × 1.4 Cuf / g for cow meat ; 11 2 × 5.7 ; 11 2 × 4.7 and 331 Cuf / g for Sheep meat and 11 2 × 1.7 ; 248 and 195 Cuf / g for chicken meat radiated for periods between 0-10 minutes of 100 mW (milewatt) with wave length about 650 nm (nanometer).

While the coliform bacteria was 11 3 × 2.3 ; 190 and130 Cuf / g for cow meat; 11 2 × 5.7 ; 11 2 × 4 and 260 Cuf / g for Sheep meat and 11 2 × 1.7 ; 180 and 140 Cuf / g for chicken meat radiated for periods between 0-10 minutes of 150 mW (melewate) with wave length about 650 nm (nanometer).

but the meats which radiationed for 15minute was empty from coliform bacteria on 100 and 150 mW (melewate) with wave length about 650 nm (nanometer).