냉동 떡갈비에 접종된 식중독균에 대한 감마선, 전자선 및 엑스선의 살균효과

송범석; 염서준; 윤기남; 박종흠; 김재경

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자료유형: 학술저널

저자정보: 송범석 (한국원자력연구원) 염서준 (한국원자력연구원 첨단방사선연구소) 윤기남 (한국원자력연구원 첨단방사선연구소) 박종흠 (한국원자력연구원) 김재경 (한국원자력연구원)

저널정보: 한국방사선산업학회 방사선산업학회지 방사선산업학회지 제16권 제3호

발행연도: 2022.9

수록면: 169 - 180 (12page)

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초록· 키워드

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Irradiation standards have not been established for ground meat products in Korea. Thisstudy was performed to evaluate 90% reduction doses (D10 values) of gamma rays, 10 MeV electronbeams, and 7 MeV X-rays for major food poisoning bacteria inoculated in frozen tteokgalbi, the traditionalKorean beef patties. The D10 values for enterohemorrhagic Escherichia coli O157 : H7 ATCC 35150,43889, and 43890 were 0.32 to 0.33 kGy for e-beams, 0.40 to 0.46 kGy for gamma rays, and 0.67 to 0.72kGy for X-rays, respectively, implying the highest bactericidal effect of e-beams and the lowest effect ofX-rays. Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica serovar Typhimuriumexhibited higher D10 values compared with E. coli. Especially, Salmonella, which is known as a bacteriumwith the highest radiation resistance among gram negative bacteria, presented the highest values (1.02kGy for e-beams, 1.15 kGy for gamma rays, and 2.01 kGy for X-rays) among the tested bacteria. As thebactericidal efficiency among the three radiation types, X-rays exhibited the lowest efficiency; however,irradiation of frozen tteokgalbi at a dose of 7 kGy, the maximum irradiation dose for frozen meat productsendorsed by US FDA, could exhibit a commercial sterilization (99.9%) effect generally required for foodhygiene, regardless of radiation types.

#Radiation sensitivity #D10 value #Food poisoning bacteria #Food irradiation #Tteokgalbi

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