Inactivation of 3-strain cocktail pathogens inoculated into Bajirak jeotkal, salted, seasoned, and fermented short-necked clam (Tapes pilippinarum), by gamma and electron beam irradiation

Song, Ha-Yeon; Kim, Binna; Yun, Heyjeong; Kim, Dong Ho; Kim, Yun Ji; Jo, Cheorun

doi:10.1016/j.foodcont.2008.08.010

Cited by 18 publications

(5 citation statements)

References 21 publications

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“…Song et al . () reported that populations of L. monocytogenes , Staphylococcus aureus and Vibrio parahaemolyticus in Bajirak jeotgal (salted, seasoned and fermented short‐necked clams) were reduced during storage at 10°C after irradiation treatment. Ban and Kang () reported that S .…”

Section: Resultsmentioning

confidence: 99%

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Song

Kim

Kang

2018

Lett Appl Microbiol

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Significance and Impact of the Study: Generally, nuts have lower water activity which precludes the growth of food-borne pathogens. But, food-borne outbreaks due to pathogen-contaminated nuts have been reported in the last few decades. Pistachios are one of the most popular nuts and have many health beneficial effects. However, many pasteurization interventions have been used to reduce pathogens on pistachios, but most of them are not effective. This study confirms the effectiveness of gamma irradiation on pasteurization of pistachios. This may be helpful in nut processing industries to ensure the microbial safety of nuts. AbstractThis study evaluated the efficacy of gamma irradiation to inactivate food-borne pathogens on pistachios (Pistacia vera L.). Pistachios inoculated with Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes were subjected to gamma irradiation in the range of 0, 0Á5, 1, 3 and 5 kGy, and colour change was evaluated after treatment and during storage at room temperature. Pathogen populations decreased with increasing treatment doses. A gamma irradiation dose of 5 kGy decreased the three pathogens on pistachios to under the detection limit (1Á0 log CFU per g) without effecting colour change. During storage following treatment, pathogens were reduced due to the postirradiation effect. D-values of pathogens on pistachios showed that L. monocytogenes was more resistant to gamma irradiation than was E. coli O157:H7 or S. Typhimurium. During gamma irradiation treatment, L, a and b values of pistachios did not significantly change but these values changed during storage. These results show that gamma irradiation has potential as a nonthermal process for inactivating food-borne pathogens in pistachios without inducing colour changes.

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Section: Resultsmentioning

confidence: 99%

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Song

Kim

Kang

2018

Lett Appl Microbiol

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“…5 kGy 1 log cycle , , 2 log cycle , . Kim et al (2009) 3 kGy , Song et al (2009) Waje et al (2009 D 10 value…”

Section: 전자선 조사mentioning

confidence: 99%

Effect of Packaging and Electron Beam Irradiation on the Microbial Safety and Quality of Dried Undaria pinnatifida

Bark¹,

Kim²,

Kim³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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This study determined the effect of packaging and electron beam irradiation on the quality of dried Undaria pinnatifida. Samples were air or vacuum packaged and irradiated at 7 kGy. The dried Undaria pinnatifida had total viable cells and coliform counts of 5.51 and 4.40 log CFU/g in total, respectively, and counts of 5.56 and 4.19 log CFU/g in surface. These counts were reduced by 2-4 log cycles after irradiation. Irradiation increased the lightness and yellowness of the dried Undaria pinnatifida, but not the redness. In the sensory evaluation, there were no significant differences among samples. Therefore, electron beam irradiation improves the microbial safety and quality of dried Undaria pinnatifida.

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“…Most studies obtain D 10 values for pathogens or test different processing conditions. have been studied in dried fish Bajirak jeotkal (Song et al, 2009c), kwamegi (traditional Korean sea food) (Chawla et al, 2003;Lee et al, 2002), seafood products (dried seaweed) (Jo et al, 2005), surimi seafood (Jaczynski and Park, 2003), needle fish and crucian (Cui et al, 2000), low (Coillia dussumieri) and high fat fish (Sardinella longiceps) (Kamat and Thomas, 1999). E. coli O157:H7 has been studied in trout fillets, and D 10 values ranged between 0.22 kGy to 0.33 kGy (depending on the a w ) (Black and Jaczynski, 2008).…”

Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

“…The hygienic quality and the evolution of pathogens (Listeria monocytogenes, Salmonella spp., Shigella spp., Escherichia coli, Staphylococcus aureus, Vibrio parahaemolyticus, etc.) have been studied in dried fish Bajirak jeotkal (Song et al, 2009c), kwamegi (traditional Korean sea food) (Chawla et al, 2003;Lee et al, 2002), seafood products (dried seaweed) (Jo et al, 2005), surimi seafood (Jaczynski and Park, 2003), needle fish and crucian (Cui et al, 2000), low (Coillia dussumieri) and high fat fish (Sardinella longiceps) (Kamat and Thomas, 1999). According to Jo et al (2005), the D 10 values of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed.…”

Section: New Efficacy Data Available In Scientific Literaturementioning

confidence: 99%

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

2011

EFSA Journal

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The Opinion considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids. Potential microbiological risks linked to food irradiation are reviewed and the Opinion confirms that there are no microbiological risks for the consumer linked to the use of food irradiation and its consequences on the food microflora. The Opinion recommends that food irradiation should be based on risk assessment and on the desired risk reduction rather than on predefined food classes/commodities and doses as proposed in the past. In addition, with respect to efficacy and microbiological safety, it is recommended that upper dose limits for pathogen reduction should not be specified, since other constraints, such as undesirable chemical changes, will limit the doses applied. Irradiation should be considered as one of several approaches to reducing pathogens in food and thus helping to ensure protection of consumers' health. It is also recommended that food irradiation should only be used in conjunction with an integrated food safety management program and the Opinion concludes that when this includes GAP, GHP, GMP and HACCP, and depending on the dose applied, food irradiation can contribute to improved consumer safety by reducing food-borne pathogens. for the preparatory work on this scientific opinion.Efficacy and microbiological safety of irradiation of food 2 EFSA Journal 2011;9(4):2103 SUMMARY Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) was asked to deliver a scientific Opinion on the irradiation of food (efficacy and microbiological safety). Using the previous Opinions of the Scientific Committee on Food (SCF) on irradiation of food, EFSA was asked to establish whether the food classes/commodities and doses specified in those Opinions are still up-to-date to ensure consumer safety.Within this Opinion the BIOHAZ Panel considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are not considered in this Opinion as they are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids (CEF Panel).This Opinion also evaluates, for each food class/commodity requested, any recent change in biological hazards and food processing, preparation or consumption patterns which could have modified the risks for consumers and whether irradiation can be used in combination with other treatments and ho...

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Inactivation of 3-strain cocktail pathogens inoculated into Bajirak jeotkal, salted, seasoned, and fermented short-necked clam (Tapes pilippinarum), by gamma and electron beam irradiation

Cited by 18 publications

References 21 publications

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Effect of gamma irradiation on inactivation ofEscherichia coliO157:H7,SalmonellaTyphimurium andListeria monocytogeneson pistachios

Effect of Packaging and Electron Beam Irradiation on the Microbial Safety and Quality of Dried Undaria pinnatifida

Scientific Opinion on the efficacy and microbiological safety of irradiation of food

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