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) |
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 . 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 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. |