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KMID : 0380619850170030170
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 3 p.170 ~ p.174
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Radurization of the Microorganisms Contaminated in Chicken
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조한옥/Cho, Han Ok
변명우/김종군/이미경/권종호/Byun, Myung Woo/Kim, Jong Gun/Lee, Me Kyung/Kwon, Joong Ho
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Abstract
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This study was intended to develop a sanitary and economic storage method using gamma irradiatiom for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to 4℃ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were 7.8 × 10^5, 3.6 × 10^5 and 1.1 × 10³ per gram of the samples, respectively, and yeast & mold and coliform group were 3.0 × 10³ and 2.1 × 10³ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus. it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.
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