Radurization of the Microorganisms Contaminated in Beef

우육에 오염된 미생물의 감마선 살균

  • Published : 1999.02.28

Abstract

The effects of gamma irradiation (1, 3 and 5 kGy) and packaging methods (air and vacuum) on the growth of microorganisms contaminated in beef was investigated during storage at different temperatures (-20, 4 and $25^{\circ}C$). The initial microbial population of beef was $8.0{\sim}10^2\;CFU/g$ in total aerobic bacteria, $2.0{\times}10^2\;CFU/g$ in total lactic acid bacteria, $8.0{\times}10^1\;CFU/g$ in molds, $6.0{\times}10^2\;CFU/g$ in Pseudomonas sp. and $7.0{\times}10^2\;CFU/g$ in coliforms, respectively. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such dose and subsequent storage at less than $4^{\circ}C$ could ensure hygienic quality prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. The different packaging methods of beef caused negligible changes in the growth of microorganisms during storage.

Keywords

beef;gamma irradiation;microorganism;packaging;storage temperature