Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice rolled by dried laver

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• 作者：Hun Jong Chung ; Na Young Lee ; Cheorun Jo ; Dong Hwa Shin and Myung Woo Byun
• 关键词：Kimbab ; Ready-to-eat ; Pathogen ; Irradiation ; Microbiological safety
• 刊名：Food Control
• 出版年：2007
• 出版时间：February 2007
• 年：2007
• 卷：18
• 期：2
• 页码：108-112
• 全文大小：106 K

文摘

The effect of gamma irradiation for inactivating the pathogens inoculated into the ready-to-eat Kimbab, steamed rice rolled by dried laver, was investigated. The pathogens used were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus and Listeria ivanovii which are important for public health. The growth of four test organisms inoculated (about 10⁶–10⁷ CFU/g) into the Kimbab were sustained by an irradiation treatment during 24 h of storage regardless of the temperature at 10, 20 and 30 °C. Four pathogen inoculated into Kimbab decreased 2–3 log CFU/g by 1 kGy treatment and was not detected after 3 kGy. The D₁₀ value of pathogens inoculated into the Kimbab were 0.31–0.44 kGy among the four organisms. This study indicated that a low dose irradiation can maintain microbial safety for ready-to-eat Kimbab, steamed rice rolled by dried laver.