Radurization of the Microorganisms Contaminated in Chicken

닭고기에 오염(汚染)된 미생물(微生物)의 감마선(線) 살균(殺菌)

  • Cho, Han-Ok (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Lee, Me-Kyung (Department of Home Economics, King Sejong University) ;
  • Byun, Myung-Woo (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Kwon, Joong-Ho (Division of Food Irradiation, Korea Advanced Energy Research Institute) ;
  • Kim, Jong-Gun (Department of Home Economics, King Sejong University)
  • 조한옥 (한국에너지연구소 식품조사연구실) ;
  • 이미경 (세종대학 가정학과) ;
  • 변명우 (한국에너지연구소 식품조사연구실) ;
  • 권중호 (한국에너지연구소 식품조사연구실) ;
  • 김종군 (세종대학 가정학과)
  • Published : 1985.06.01

Abstract

This study was intended to develop a sanitary and economic storage method using gamma irradiation for chicken. The samples, which were irradiated with doses of 0, 5, 8 and 10 kGy and stored at 3 to $4^{\circ}C$ for 41 days, were subjected to an investigation of the sterilizing effect on microorganisms. In the number of microorganisms contaminated, psychrotrophiles, mesophiles and thermophiles were $7.8{\times}10^5,\;3.6{\times}10^5$ and $1.1{\times}10^3$ per gram of the samples, respectively, and yeast & mold and coliform group were $3.0{\times}10^3$ and $2.1{\times}10^3$ per gram of the samples, respectively. Also, other enteric bacilli were isolated up to 90% out of total test groups on a selective medium(S-S agar). The number of total bacteria was reduced by over 2 to 4log cycles with an irradiation of 5 kGy to 10 kGy, and an irradiation treatment of over 5 kGy was shown to be effective for the radurization of yeast & mold, coliform group and other enteric bacilli. Thus, it was possible to extend the microbiological self-life of chicken for about 2 to 7 weeks compared with the control.

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