즉석식품 제조를 위한 육가공제품의 감마선 조사에 따른 미생물 및 유전독성학적 안정성 평가

The radio-sensitivity of pathogens and the effect of irradiation on microbiological safety and mutagenicity of meat products such as seasoned and cooked beef and ham were investigated. Samples were radiation-sterilized and inoculated at 10^(7)cfu/g with each of the four pathogens including Salmonella typhimurium, Escherichia coli, Staphylcoccus aureus, and Listeria ivanovii. No viable cells of pathogens were observed in the sample irradiated with 3kGy. The D_(10) value of inoculated pathogens in seasoned and cooked beef and ham were 0.24~0.48 and 0.39~0.45, respectively. Results of Ames test performed with non-irradiated and irradiated seasoned and cooked beef and ham were both negative at the level of 625, 1,250, 2,500, 50,000, and 10,000 re sample/plate, respectively. Results indicate that low dose (2~3kGy) irradiation is effective to ensure safety for seasoned and cooked beef and ham with toxicological wholesomeness.