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KMID : 1160620040090030232
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Preventive Nutrition and Food Science
2004 Volume.9 No. 3 p.232 ~ p.235
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Effect of Gamma Irradiation on the Microflora of Commercial Ready-To-Use (RTU) Salads during Cold Storage
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Kim Jang-Ho
Lee Ju-Woon
Lee You-Seok
Oh Sang-Hee
Byun Myung-Woo
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Abstract
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Since ready-to-use (RTU) products are not fully cooked, the shelf-life of the product is comparably short and the products are easily spoiled when contaminated with food-borne pathogens. Low-dose gamma irradiation of 0.5, 1, or 2 kGy effectively reduced the total aerobic bacterial counts in 2 Korean manufactured RTU products by 1.63 to 2.95 log CFU/g during cold storage. Irradiation at 2 kGy reduced the psychrotrophic bacterial counts in most of the samples to below the limit of detection (< log CFU/g). Irradiation at 0.5 kGy completely eliminated Escherichia coli from the commercial RTU samples.
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KEYWORD
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low-dose irradiation, RTU salads, total plate counts, psychrotrophic counts
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