냉동 떡갈비에 접종된 식중독균에 대한 감마선, 전자선 및 엑스선의 살균효과
Bactericidal Effect of Gamma rays, E-beams, and X-rays for Food Poisoning Bacteria Inoculated in Frozen Tteokgalbi
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Irradiation standards have not been established for ground meat products in Korea. Thisstudy was performed to evaluate 90% reduction doses (D10 values) of gamma rays, 10 MeV electronbeams, and 7 MeV X-rays for major food poisoning bacteria inoculated in frozen tteokgalbi, the traditionalKorean beef patties. The D10 values for enterohemorrhagic Escherichia coli O157 : H7 ATCC 35150,43889, and 43890 were 0.32 to 0.33 kGy for e-beams, 0.40 to 0.46 kGy for gamma rays, and 0.67 to 0.72kGy for X-rays, respectively, implying the highest bactericidal effect of e-beams and the lowest effect ofX-rays. Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovar Typhimuriumexhibited higher D10 values compared with E. coli. Especially, Salmonella, which is known as a bacteriumwith the highest radiation resistance among gram negative bacteria, presented the highest values (1.02kGy for e-beams, 1.15 kGy for gamma rays, and 2.01 kGy for X-rays) among the tested bacteria. As thebactericidal efficiency among the three radiation types, X-rays exhibited the lowest efficiency; however,irradiation of frozen tteokgalbi at a dose of 7 kGy, the maximum irradiation dose for frozen meat productsendorsed by US FDA, could exhibit a commercial sterilization (99.9%) effect generally required for foodhygiene, regardless of radiation types.
Abstract
Irradiation standards have not been established for ground meat products in Korea. Thisstudy was performed to evaluate 90% reduction doses (D10 values) of gamma rays, 10 MeV electronbeams, and 7 MeV X-rays for major food poisoning bacteria inoculated in frozen tteokgalbi, the traditionalKorean beef patties. The D10 values for enterohemorrhagic Escherichia coli O157 : H7 ATCC 35150,43889, and 43890 were 0.32 to 0.33 kGy for e-beams, 0.40 to 0.46 kGy for gamma rays, and 0.67 to 0.72kGy for X-rays, respectively, implying the highest bactericidal effect of e-beams and the lowest effect ofX-rays. Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovar Typhimuriumexhibited higher D10 values compared with E. coli. Especially, Salmonella, which is known as a bacteriumwith the highest radiation resistance among gram negative bacteria, presented the highest values (1.02kGy for e-beams, 1.15 kGy for gamma rays, and 2.01 kGy for X-rays) among the tested bacteria. As thebactericidal efficiency among the three radiation types, X-rays exhibited the lowest efficiency; however,irradiation of frozen tteokgalbi at a dose of 7 kGy, the maximum irradiation dose for frozen meat productsendorsed by US FDA, could exhibit a commercial sterilization (99.9%) effect generally required for foodhygiene, regardless of radiation types.
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