|
KMID : 0380619860180040283
|
|
Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.283 ~ p.287
|
|
|
Comparison of Ethylene Oxide(E . O .) and Irradiation Treatment on the Sterilization of Spices
|
|
양재승/Yang, Jae Seung
조한옥/이재원/변명우/권준호/Cho, Han Ok/Lee, Jae Won/Byun, Myung Woo/Kwon, Joong Ho
|
|
|
Abstract
|
|
|
|
E.O. and gamma irradiation treatment on the sterilization of ground samples of 5 different types of spices (red and black pepper, onion, garlic and ginger) were investigated. Populations of mesophilic bacteria, mesophilic spores, acid tolerant bacteria and f ungi in various samples were 10⁴-10^6/g, 10³-10^5/g, 10³-10^5/g and 10³-10⁴/g, respectively. Coliforms and osmophilic molds were found only in red and black pepper as 10³-10⁴/g. A radiation dose of 5 to 7 kGy proved sufficient to reduce the viable cell count of the total bacteria and fungi to the level of 10³/g and they were sterilized completely by radiation dose of 10 kGy or more. Coliforms, mesophilic spores and acid tolerant bacteria were sterilized at 5, 7 and 10 kGy, respectively. In the mean time D_(10) values of each spices ranged from 1.38 to 2.88 kGy. Comparison of E.O. and gamma irradiation treatment showed that E.O. treatment was less effective than radiation in controlling microbial contamination in spices.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|