Effects of Gamma Irradiation on the Decontamination of Animal Feeds : Sterilization of Protein Sources

배합사료 원료에 대한 방사선 살균 효과 -단백질원의 살균-

  • Byun, Myung-Woo (Food Irradiation Division, Korea Advanced Energy Research Institute) ;
  • Kwon, Joong-Ho (Food Irradiation Division, Korea Advanced Energy Research Institute) ;
  • Cha, Bo-Sook (Food Irradiation Division, Korea Advanced Energy Research Institute) ;
  • Cho, Han-Ok (Food Irradiation Division, Korea Advanced Energy Research Institute) ;
  • Kim, Young-Bae (Department of Food Technology, Korea University)
  • 변명우 (한국에너지연구소 식품조사연구실) ;
  • 권중호 (한국에너지연구소 식품조사연구실) ;
  • 차보숙 (한국에너지연구소 식품조사연구실) ;
  • 조한옥 (한국에너지연구소 식품조사연구실) ;
  • 김영배 (고려대학교 식품공학과)
  • Published : 1988.02.01

Abstract

The effect of gamma irradiation of microbiological and physicochemical properties of raw ingredients (thirteen kinds of protein sources) for the mixed feed were investigated. The total aerobic bacteria counts in the samples was ranged from $10^2$ to $10^7$cells/g. After 5 to 7 kGy irradiation, the total count was reduced by 3 to 4 log cycles. Coliforms were detected in seven samples and the range was from $10^4$ to $10^6$cells/g. Enteric pathogens were found only in fish meal and poultry byproduct as $10^2$ to $10^6$cells/g. They were sensitive to radiation and completely sterilized by 3 to 5 kGy irradiation. Total fungi count was ranged from $10^1$ to $10^4$cells/g in all samples. They were osmophiles such as Aspergillus, Penicillium, Cladosporium, Aureobasidium and Rhizopus and were destroyed by 3 to 7 kGy irradiation. Five species of potential mycotoxin producers including Aspergillus flavus were also identified. Physicochemical properties, such as total amino acid content, TBA value, POV and color difference showed that irradiation with optimum does was less detrimental than autoclaving.

Keywords