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KMID : 1024620100300010141
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.141 ~ p.147
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Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce
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Kim Young-Sik
Lee Ju-Woon
Yoon Yo-Han
Kim Hyun-Joo
Shin Mee-Hye
Kim Cheon-Jei
Shin Myung-Gon
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Abstract
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This study evaluated the antimicrobial effects of retort process and gamma irradiation on reduction of total bacterial populations in spicy chicken sauce, which is served on top of the steamed rice. Commercial spicy chicken sauce was treated with retort and gamma ray at 0, 1, 3, 5, and 10 kGy. Total aerobic bacterial populations were then enumerated on plate count agar and isolated bacteria from the test samples were identified using PCR analysis. Moreover, gamma ray sensitivity of identified bacteria was evaluated by D10 values, and genotoxicity of gamma-irradiated samples was examined. Gamma irradiation at 3 kGy reduced total aerobic bacterial cell counts in spicy chicken sauce below detection limit, but total aerobic bacterial cell counts in test samples treated with retort were 2.1 log CFU/g. Identified bacteria from the samples were Bacillus subtilis, B. amyloiquefaciense, and B. pumils, and the D10 values for B. subtilis and B. cereus were 0.39 (R2 = 0.921) and 0.28 log CFU/g (R2 = 0.904), respectively. The SOS chromotest showed that the gamma-irradiated spicy chicken sauce did not cause mutagenicity. These results indicate that gamma irradiation of spicy chicken sauce could be useful in ensuring microbial safety.
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KEYWORD
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spicy chicken sauce, retort, gamma irradiation, microbial contamination
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