Gamma-Radiation Sensitivity of Pathogenic Bacteria in Beef

우육에 오염시킨 병원세균의 방사선 감수성

  • Yook, Hong-Sun (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Sung (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Lee, Kyong-Haeng (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Kim, Yeong-Ji (Department of Food Science and Nutrition, Yeungnam College of Science and Technology) ;
  • Kim, Kyoung-Pyo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선식품공학연구팀) ;
  • 김성 (한국원자력연구소 방사선식품공학연구팀) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구팀) ;
  • 김영지 (영남이공대학 식품영양학과) ;
  • 김경표 (한국원자력연구소 방사선식품공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구팀)
  • Published : 1998.12.01

Abstract

The gamma-radiation sensitivity of eight kinds of pathogenic bacteria related to beef was investigated in frozen cells $(-18^{\circ}C)$ with 0.1 M phosphate buffer and inoculated cells in beef. In frozen cells, D10 values of pathogenic bacteria related to beef were $0.07{\sim}0.69$ kGy, and inactivation factors were $2.90{\sim}42.86$ at the radiation doses of $2{\sim}3$ kGy. Beef was inoculated with Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Enterobacter aerogenes, Vibrio parahaemolyticus, Staphylococcus aureus, Listeria monocytogenes, and Aeromonas hydrophila. Inoculated beef samples were packaged in air and irradiated at 0.005 to 3.0 kGy. Ninety percent of the viable pathogenic bacteria in beef was eliminated by doses of $0.1{\sim}0.61$ kGy at room temperature, and the inactivation factors were $3.28{\sim}30.0$ kGy at the radiation doses of $2{\sim}3$ kGy. Therefore, irradiation is considered to be an effective method to control pathogenic bacteria in beef.

Keywords

pathogenic bacteria;beef;gamma-radiation sensitivity