저선량 감마선 반복조사의 육류와 생선 중 미생물 저감효과

초록

The aim of this study is to examine the removal efficiency of pathogen (Escherichia coli O157:H7 and Salmonella typhimurium) on meat and fish products (packing condition: vacuum or not and storage temperature: 4℃ or -20℃) repeatedly exposed at low-dose gamma irradiation. In case of meat products (beef and chicken), E. coli O157:H7 was not observed at the level of 2 kGy single gamma irradiation and 0.5 kGy repeated gamma irradiation and S. Typhimurium was not observed at the level of 2 kGy single gamma irradiation and 1 kGy repeated gamma irradiation. In case of fish products, E. coli O157:H7 and S. Typhimurium were not detected at the level of 0.5 kGy single and repeated gamma irradiation. These results showed that microorganisms on fish products were more efficiently removed than those of meat products with low-dose gamma irradiation. Generally, each packing condition made no difference. However, the products (fish and meat) stored at –20℃ needed more higher dose gamma irradiation than products at 4℃.

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