The presence of microbial pathogens on human foods is a serious global Problem even in highly industrialized
and developed countries. The awareness of foodborne diseases by consumers will increase, and therefore, there
is a pressure to improve the safety of the food supply. Gamma ray is highly effective in inactivating
microorganisms in various foods and offers a safe alternative method of food decontamination. In the present
study, a total of 35 samples from T.B. infected carcasses (15 samples of offal's ((7) liver & (8) Kidney) and 15
samples from different lymph nodes((10) Hepatic & (5) Renal)) were collected from some governmental
Egyptian abattoirs confirmed to be infected with Mycobacterium tubercullosis bovine type by Real Time PCR
were experimental treated with 0.0, 2.5, 5 and 7.5 KGy of gamma rays then, reexamined using RT-PCR for
Mycobacterium tubercullosis bovine type infection. The results indicated that the reduction rate is decreased by
increase the dose level of Gamma rays. At 0.0 kGy all samples still 100 % infected & 46.6% still infected at 2.5
kGy & 20 % still infected at 5 kGy and, At 7.5 % all examined samples are failed to be detected of T.B. Infected
offal's. More ovever, the examined samples of T.B. Infected lymph nodes showed that at 0 kGy all samples still
100 % infected & 53.3 % still infected at 2.5 kGy & 13.3 % still infected at 5 kGy and, at 7.5 % all examined
samples are free from mycobacterium infection. The effect on (Color & Odor & Texture) parameter after
exposure to Gamma rays on T.B. infected samples proved that most of tested samples have slight changes in
color (pale color), odor (characteristic odor of irradiation) and texture (friable) in the first 24 hours and all tested
samples have been returned back into the normal parameter after 1 week.
The results of the present study showed that it's advisable to use the Gamma irradiation for saving a huge
amount of condemned meat due to T.B infected cattle carcasses and using it as low grade meat.
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