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http://dx.doi.org/10.5657/kfas.2010.43.2.169

Application of Gamma Ray Irradiation to the Microbiological Safety of Dried Seafood Products  

Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Ahn, Dong-Hyun (Department of Food Science and Biotechnology, Pukyong National University)
Chun, Byung-Soo (Department of Food Science and Biotechnology, Pukyong National University)
Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.43, no.2, 2010 , pp. 169-173 More about this Journal
Abstract
This study evaluated the effects of gamma ray irradiation on the safety of dried seafood products. Dried salted squid, Engraulis japonica, Hizikia fusiformis, Mytilus coruscus, and Porphyra tenera were gamma-irradiated at doses of 0, 1, 3, and 5 kGy. The total bacterial populations were then enumerated on total plate count agar, and bacteria isolated from the samples were identified by 16S rDNA sequencing. In addition, the isolated strains were inoculated in the products to determine $D_{10}$ values. The total bacterial populations in the dried seafood products ranged from 3.40 to 6.59 log CFU/g, and those of yeasts and molds ranged from 2.21 to 4.56 log CFU/g. The sequence analysis identified Staphylococcus sp. as the most common species in the dried seafood products, except for dried P. tenera. The $D_{10}$ values of the contaminating bacteria were lower than 0.7 kGy, except for Deinococcus sp., which had a value of 1.39 kGy. This study demonstrated that gamma irradiation could be used to improve the safety of dried seafood products.
Keywords
Dried seafood products; Gamma ray irradiation; Microbiological safety;
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Times Cited By KSCI : 2  (Citation Analysis)
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