Browse > Article
http://dx.doi.org/10.5851/kosfa.2010.30.5.819

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

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)
Publication Information
Food Science of Animal Resources / v.30, no.5, 2010 , pp. 819-825 More about this Journal
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.
Keywords
ground beef; natural ingredients; red wine; radiation sensitivity; pathogen;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 4
연도 인용수 순위
1 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.   과학기술학회마을   DOI   ScienceOn
2 Rumen, K. (2009) Incidence of Listeria monocytogenes in beef, pork, raw-dried and raw-smoked sausages in Bulgaria. Food Control, 20, 953-955.   DOI   ScienceOn
3 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.   과학기술학회마을
4 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.   과학기술학회마을
5 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.   과학기술학회마을
6 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.   DOI   ScienceOn
7 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.
8 Farkas, J. (1998) Irradiation as a method for decontaminating food: A review. Int. J. Food Microbiol. 44, 189-208.   DOI   ScienceOn
9 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.
10 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.   DOI   ScienceOn
11 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.   DOI   ScienceOn
12 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.   DOI   ScienceOn
13 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.
14 Burt, S. (2004) Essential oils: Their antibacterial properties and potential applications in foods-A review. Int. J. Food Microbiol. 94, 223-253.   DOI   ScienceOn
15 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.
16 Welch, A. B. and Maxcy. R. B. (1975) Characterization of Radiation-Resistant vegetative bacteria in beef. Appl. Microbiol. 35, 242-250.
17 WHO (1981) Wholesomeness of irradiatd food (Report of Joint FAO/IAEA/WHO Expert Committee). Technical Report Series 890 Geneva, Switzland.
18 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.
19 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.
20 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.
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.   DOI   ScienceOn
22 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.   과학기술학회마을
23 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.
24 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.
25 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.   과학기술학회마을
26 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.
27 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.   DOI   ScienceOn
28 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.   과학기술학회마을   DOI   ScienceOn
29 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.