Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Natural Ingredients and Red Wine for Manufacturing Meat Products on Radiation Sensitivity of Pathogens Inoculated into Ground Beef

식육제품 제조용 천연 부재료 및 적색 와인이 분쇄 우육에 접종된 병원성 미생물의 방사선 감수성에 미치는 영향

  • Yun, Hye-Jeong (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun-Joo (Department of Food Science and Technology, Chung-Ang University) ;
  • Jung, Yeon-Kook (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Ju-Woon (Team for Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University)
  • 윤혜정 (충남대학교 동물자원생명과학과) ;
  • 김현주 (중앙대학교 식품공학과) ;
  • 정연국 (충남대학교 동물자원생명과학과) ;
  • 정사무엘 (충남대학교 동물자원생명과학과) ;
  • 이주운 (한국원자력연구원 방사선식품생명공학연구팀) ;
  • 조철훈 (충남대학교 동물자원생명과학과)
  • Received : 2010.04.19
  • Accepted : 2010.08.13
  • Published : 2010.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

본 연구에서는 우리나라 식육제품 제조에 주로 사용되는 7종의 천연 부재료와 적색 와인이 분쇄우육에 접종된 병원성미생물의 $D_{10}$값과 상대적 방사선 감수성(relative radiation sensitivity; RRS)에 미치는 효과를 관찰하였다. 본 연구에서 사용된 병원성미생물은 S. Typhimurium, E. coli, L. monocytoges 및 S. aureus 균주였으며, 분쇄우육에 첨가한 천연물은 마늘, 양파, 후추, 고추, 생강, 파, 당근 및 적색와인이었다. 분쇄우육에 접종된 E. coli의 $D_{10}$값은 5% 수준의 마늘을 첨가하였을 경우 유의적으로 감소하였으며(RRS=1.460), 당근(RRS=1.086)과 적색와인(RRS=2.864)의 첨가 또한 유사한 효과를 나타내었다. 대부분의 사용된 천연물은 L. monocytogenes의 방사선 감수성 증진에 효과적이었으나 S. aureus의 감수성 증진에는 마늘, 양파, 고추, 당근 및 적색와인만이 효과를 보였다. 특히 분쇄우육에 적색와인의 첨가는 S. Typhimurium 이외의 나머지 3가지 병원성미생물의 감수성 증진에 가장 효과가 좋은 것으로 나타났다.

Keywords

References

  1. Brooks, J. C., Alvarado, M., Stephens, T. P., Kellermeier, J. D., Tittor, A. W., Miller, M. F., and Brashears, M. M. (2008) Spoilage and safety characteristics of ground beef packed in traditional and modified atmosphere packages. J. Food Prot. 71, 293-301.
  2. Burt, S. (2004) Essential oils: Their antibacterial properties and potential applications in foods-A review. Int. J. Food Microbiol. 94, 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
  3. Eeans, S. G., Noble, R. C., Hiltunen, R., Wuryani, W., and Penzes, L. G. (1995) Antimicrobial and antioxidant properties of Syzygium aromaticum (L) Merr Perry: Impact upon bacteria, fungi and fatty acid levels in ageing mice. Flavour Fragr. J. 10, 323-328. https://doi.org/10.1002/ffj.2730100507
  4. Fang, T. J. and Tsai, H.-C. (2003) Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels. Food Microbiol. 20, 243-253. https://doi.org/10.1016/S0740-0020(02)00081-3
  5. FAO/IAEA/PAHO/WHO (1992) Joint technical consultation on irradiation as a public health intervention measure for food-borne disease in Latin America and the Caribbean, Pan-American Health Organization, Washington DC. pp. 19-21.
  6. Farkas, J. (1998) Irradiation as a method for decontaminating food: A review. Int. J. Food Microbiol. 44, 189-208. https://doi.org/10.1016/S0168-1605(98)00132-9
  7. Giddings, G. G. (1992) Chemical safety of irradiated foods. In: Food Safety Assessment. Finley, J. W., Robinson, S. F., and Armstrong, D. J., Ed. ACS Symposium Series 484. The American Chemical Society. pp. 332-345.
  8. Jo, C. and Ahn, D. U. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography. J. Food Sci. 64, 641-643. https://doi.org/10.1111/j.1365-2621.1999.tb15101.x
  9. Kim, H. Y., Choi, S. H., and Ju, S. E. (1996) A survey of the behaviors on fast food restaurants. Korean J. Dietary Culture 11, 71-82.
  10. Kim, J. H., Lim, S. Y., Song, H. P., Kim, B. K., Chung, J. W., Yoon, H. J., Byun, M.W., and Kim, D.H. (2005) Microbiological contamination level and radiation sterilization in disposable kitchen utensil. Korean J. Food Preserv. 12, 317-322.
  11. Kim, H. K., Lee, H. T., Kim, J. H., and Lee, S. S. (2008) Analysis of microbiological contamination in ready-to-eat foods. J. Fd. Hyg. Safety. 23, 285-290.
  12. Kim, I. S., Lee, S. O., Byun, J. S., Kang, S. N., Min, J. S., and Lee, M. (2000) Physicochemical, microbiological, and sensory characteristics of frozen loins of Han-Woo and imported beef in Korean market. Kor. J. Anim. Sci. 42, 117-124.
  13. Lacroix, M. and Chriasson, F. (2004) The influence of MAP condition and active compounds on the radiosensitization of Escherichia coli and Salmonella typhi present in chicken breast. Radiat. Phys. Chem. 71, 67-70.
  14. Lacroix, M., Caillet, S., and Shareck, F. (2009) Bacterial radiosensitivity by using radiation processing in combination with essential oil: Mechanism of action. Radiat. Phys. Chem. 78, 567-570. https://doi.org/10.1016/j.radphyschem.2009.03.012
  15. Lee, K. T., Lee, Y. K., Lee, J. P., Lee, J. W., Son, S. K., Choi, S. H., and Lee, S. B. (2007) Determination of the prevalence of pathogenic bacteria and the changes in microbiological growth pattern of cured and short-ripened raw ham during storage. Korean J. Food Sci. Ani. Resour. 27, 127-131. https://doi.org/10.5851/kosfa.2007.27.1.127
  16. Lee, N. Y., Jo, C., Kang, H. J., Kim, D. S., and Byun, M. W. (2004) Radio-sensitivity of combinated pathogens in marinated beef rib (galbi) treated with ${\gamma}-Irradiation$ and its sensory properties. Korean J. Food Sci. Technol. 36, 168-173.
  17. Mahrour, A., Caillet, S., Nketsia-Tabiri, J., and Lacroix, M. (2003) Microbial and sensorial quality of marinated and irradiated chicken. J. Food Prot. 66, 2156-2159.
  18. Matila-Standholm, T. E. and Skytta, E. (1991) The effect of spoilage flora on the growth of food pathogens in minced meat stored at chilled temperature. Food Sci. Technol.-LWT 24, 116-120.
  19. NASA (2003) Advanced Food Technology Workshop Report (Vol. I). In: Advanced Life Support Project Plan. CTSDADV-348 Rev C, JSC-29993, Huston, Texas. pp. 1-2.
  20. Ozcan, G., Sagdic, O., and Ozcan, M. (2003) Inhibition of pathogenic bacteria by essential oils at different concentrations. Food Sci. Technol. Int. 9, 85-88. https://doi.org/10.1177/1082013203009002003
  21. Rahman, A. and Kang, S. C. (2009) In vitro control of foodborne and food spoilage bacteria by essential oil and ethanol extract of Lonicera japonica Thunb. Food Chem. 116, 670- 675. https://doi.org/10.1016/j.foodchem.2009.03.014
  22. Rumen, K. (2009) Incidence of Listeria monocytogenes in beef, pork, raw-dried and raw-smoked sausages in Bulgaria. Food Control, 20, 953-955. https://doi.org/10.1016/j.foodcont.2009.02.013
  23. Son, J. H. and Chyun, J. H. (2001) Comparative analysis of satisfaction level on hospital foods in elderly and middle aged patients. Korean J. Dietary Culture, 16, 442-450.
  24. Song, B. S., Park, J. G., Kim, W. G., Kim, J. H., Choi, J. I., Yoon, Y., Byun, M. W., Kim, C. J., and Lee, J. W. (2009) Comparison of the quality of gamma ray- or electron beamirradiated minced pork and pork patties. Korean J. Food Sci. Ani. Resour. 29. 194-202. https://doi.org/10.5851/kosfa.2009.29.2.194
  25. Turgis, M., Borsa, J., Millette, M., Salmieri, S., and Lacroix, M. (2008) Effect of plant essential oils or their constituents and modified atmosphre packaging on radiosensitivity of E. coli O157:H7 and Salmonella Typhi in ground beef. J. Food Prot. 71, 516-521.
  26. Turgis, M., Han, J., Borsa, J., and Lacroix, M. (2008a) Combined effect of natural essential oils, modified atmosphere packaging, and gamma irradiation on the microbial growth on ground beef. J. Food Prot. 71, 1237-1243.
  27. Welch, A. B. and Maxcy. R. B. (1975) Characterization of Radiation-Resistant vegetative bacteria in beef. Appl. Microbiol. 35, 242-250.
  28. WHO (1981) Wholesomeness of irradiatd food (Report of Joint FAO/IAEA/WHO Expert Committee). Technical Report Series 890 Geneva, Switzland.
  29. Zhang, H., Kong, B., Xiong, Y. L., and Sun, X. (2009) Antimicrobioal activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere fresh pork and vacuum package ham slices stored at ${4^{\circ}C}$. Meat Sci. 81, 787-692.

Cited by

  1. Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack vol.81, pp.8, 2012, https://doi.org/10.1016/j.radphyschem.2011.10.026
  2. Effects of Combined Treatments of Electron-Beam Irradiation and Addition of Leek (Allium tuberosum) Extract on Reduction of Pathogens in Pork Jerky vol.9, pp.12, 2012, https://doi.org/10.1089/fpd.2012.1249
  3. Effect of gamma irradiation on microbiological, chemical, and sensory properties of fresh ashitaba and kale juices vol.81, pp.8, 2012, https://doi.org/10.1016/j.radphyschem.2011.11.065
  4. Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork vol.80, pp.9, 2011, https://doi.org/10.1016/j.radphyschem.2011.04.014
  5. Combined effects of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky vol.39, pp.3, 2012, https://doi.org/10.7744/cnujas.2012.39.3.341
  6. Assessment of Detoxification Efficacy of Irradiation on Zearalenone Mycotoxin in Various Fruit Juices by Response Surface Methodology and Elucidation of Its in-vitro Toxicity vol.9, pp.1664-302X, 2018, https://doi.org/10.3389/fmicb.2018.02937
  7. 시판 유통 김의 미생물 오염도, 사전 살균처리 및 전자선 조사 여부 확인 vol.49, pp.1, 2017, https://doi.org/10.9721/kjfst.2017.49.1.20