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KMID : 0881720150300010092
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 1 p.92 ~ p.97
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Reducing Effect of Microorganism on Meat and Fish Products by Repeated r-Irradiation at Low Dose
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Je Gil-Soo
Chung Duck-Hwa
Shim Won-Bo
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Abstract
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The aim of this study is to examine the removal efficiency of pathogen (Escherichia coli O157:H7 and Salmonella typhimurium) on meat and fish products (packing condition: vacuum or not and storage temperature: 4oC or ?20o C) repeatedly exposed at low-dose gamma irradiation. In case of meat products (beef and chicken), E. coli O157:H7 was not observed at the level of 2 kGy single gamma irradiation and 0.5 kGy repeated gamma irradiation and S. Typhimurium was not observed at the level of 2 kGy single gamma irradiation and 1 kGy repeated gamma irradiation. In case of fish products, E. coli O157:H7 and S. Typhimurium were not detected at the level of 0.5 kGy single and repeated gamma irradiation. These results showed that microorganisms on fish products were more efficiently removed than those of meat products with low-dose gamma irradiation. Generally, each packing condition made no difference. However, the products (fish and meat) stored at ?20oC needed more higher dose gamma irradiation than products at 4o C.
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KEYWORD
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r-irradiation, repeated treatments, meat, fish, microbial safety
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