Radurization of the Microorganisms Contaminated in Beef

우육에 오염된 미생물의 감마선 살균

  • 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, Yeung-Ji (Department of Food Science and Nutrition, Yeungnam College of Science and Technology) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University) ;
  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선식품공학연구실) ;
  • 김성 (한국원자력연구소 방사선식품공학연구실) ;
  • 이경행 (한국원자력연구소 방사선식품공학연구실) ;
  • 김영지 (영남이공대학 식품영양과) ;
  • 김정옥 (세종대학교 가정학과) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구실)
  • 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.