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Microbiological and Mutagenical Safety Evaluation of Gamma Irradiated Ready-to-Eat Foods of Animal Origin  

Lee Na-Young (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Jo Cheorun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Kang Ho-Jin (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Hong Sang-Pill (Korea Food Research Institute)
Kim Young-Ho (Korea Food Research Institute)
Lee Kyong-Haeng (Department of Kimchi and Food Science, Chongju National College of Science & Technology)
Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Publication Information
Food Science of Animal Resources / v.25, no.1, 2005 , pp. 13-19 More about this Journal
Abstract
The radio-sensitivity of pathogens and the effect of irradiation on microbiologican safety and mutagenicity of meat products such as seasoned and cooked beef and ham were investigated. Samples were radiation-sterilized and inoculated at 10/sup 7/ cfu/g with each of the four pathogens including Salmonella typhimurium, Escherichia coli, Staphylcoccus aureus, and Listeria ivanovii. No viable cells of pathogens were observed in the sample irradiated with 3 kGy. The D/sub 10/ value of inoculated pathogens in seasoned and cooked beef and ham were 0.24∼0.48 and 0.39∼0.45, respectively. Results of Ames test performed with non-irradiated and irradiated seasoned and cooked beef and ham were both negative at the level of 625, 1,250, 2,500, 50,000, and! 10,000 ㎍ sample/plate, respectively. Results indicate that low dose (2∼3 kGy) irradiation is effective to ensure safety for seasoned and cooked beef and ham with toxicological wholesomeness.
Keywords
animal foods; irradiation; pathogens; mutagenicity;
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