Food Science and Biotechnology

  • 제16권1호
  • /
  • Pages.138-141
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  • 2007
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot

  • Byun, Myung-Woo (Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, KAERI) ;
  • Lee, Na-Young (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University) ;
  • Jo, Cheo-Run (Major of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Eun-Young (Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, KAERI) ;
  • Kim, Hee-Jeong (Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, KAERI) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
  • 발행 : 2007.02.28
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초록

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

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