Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison on Inactivation of Enterobacter sakazakii, Salmonella typhimurium, and Bacillus cereus Inoculated on Infant Formula During Storage by Gamma Irradiation

  • Jin, You-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Ku, Kyung-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Ji-Yong (Department of Biotechnology, Yonsei University) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Chung, Myong-Soo (Department of Food Science, Ehwa Woman's University) ;
  • Kwon, Ki-Sung (Center for Food Safety Evaluation. Korea Food & Drug Administration) ;
  • Chung, Kyung-Sook (Korea Research Institute of Bioscience and Biotechnology) ;
  • Won, Mi-Sun (Korea Research Institute of Bioscience and Biotechnology) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2008.08.31
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Abstract

Enterobacter sakazakii, Salmonella typhimurium. and Bacillus cereus were evaluated on inoculated infant formula by gamma irradiation treatment as a method to provide microbial safety. The infant formula inoculated with the major pathogenic bacteria was treated at irradiation dose of 0, 3, 5, and 10 kGy, respectively. After treatment, the samples were individually packaged and stored at $20^{\circ}C$. Microbiological data during storage represented that the populations of E. sakazakii, S. typhimurium, and B. cereus were reduced with the increase of irradiation dose by 4 to 5 log reductions. In particular, E. sakazakii, S. typhimurium. and B. cereus were eliminated at 10, 5, and 3 kGy, respectively. E. sakazakii was the most radiation-resistant, while B. cereus was the least. Our results represent that gamma irradiation below 10 kGy should eliminate the growth of the major pathogenic bacteria in infant formula during storage.

Keywords

References

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