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Microbiological Contamination Level and Radiation Sterilization in Disposable Kitchen Utensil  

Kim Jin-Hee (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Lim Sang-Yong (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Song Hyun-Pa (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Kim Byeong-Keun (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Chung Jin-Woo (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Yoon Hae-Jung (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Byun Myung-Woo (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Kim Dong-Ho (Radiation Food Science & Biotechnology Team, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 317-322 More about this Journal
Abstract
The purposes of this study were to assess the microbiological contamination level of various disposable kitchen utensils and evaluate the effectiveness of gamma irradiation as a sterilization process for the utensils. The 51 kinds in 17 groups of disposable kitchen utensils were tested for the enumeration of total aerobic plate count, coliforms, fungi and Salmonella. Generally, cell density of microorganisms in disposable kitchen utensils were lower than that of cooking utensils currently using in kitchen. The survivals of total aerobic plate counts, putrefactive bacteria, on the surface of the disposable utensils were ranged up to $10^3\;CFU/100\;cm^2$. Filamentous fungi were detected in 13 samples. Coliform bacteria were detected in two kinds of samples but Salmonella spp. was detected below detection limits in all the samples. The microorganisms survived on the surface of utensils were effectively eliminated by gamma irradiation process at 3 kGy.
Keywords
kitchen utensils; gamma irradiation; sterilization;
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