Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce

Abstract

This study evaluated the antimicrobial effects of retort process and gamma irradiation on reduction of total bacterial populations in spicy chicken sauce, which is served on top of the steamed rice. Commercial spicy chicken sauce was treated with retort and gamma ray at 0, 1, 3, 5, and 10 kGy. Total aerobic bacterial populations were then enumerated on plate count agar and isolated bacteria from the test samples were identified using PCR analysis. Moreover, gamma ray sensitivity of identified bacteria was evaluated by D 10 values, and genotoxicity of gamma-irradiated samples was examined. Gamma irradiation at 3 kGy reduced total aerobic bacterial cell counts in spicy chicken sauce below detection limit, but total aerobic bacterial cell counts in test samples treated with retort were 2.1 log CFU/g. Identified bacteria from the samples were Bacillus subtilis, B. amyloiquefaciense, and B. pumils, and the D 10 values for B. subtilis and B. cereus were 0.39 (R 2 = 0.921) and 0.28 log CFU/g (R 2 = 0.904), respectively. The SOS chromotest showed that the gamma-irradiated spicy chicken sauce did not cause mutagenicity. These results indicate that gamma irradiation of spicy chicken sauce could be useful in ensuring microbial safety.

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

“…These results indicate that the market is in need for convenient products including ginseng chicken porridge for consumers' handy preparation via microwave or hot water dip. Retort food is one of them, meeting the consumer's necessity with extended shelf-life during storage or display (Kim et al, 2010). Retort foods in multilayer plastic containers or pouches are more popular to consumers than those packed in glass and metal because they are lighter, more appealing, and are more convenient for heating and preparation (Al-Baali & Farid, 2006).…”

Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage

“…After three days of storage, non-irradiated optimized pan bread with ramie powder and white pan bread showed cell counts in the range of 4.04 ±0.12 and 4.31±0.31, respectively and after nine days of storage, counts of 5.82±0.04, 6.26±0.23, respectively. According to Kim et al ( 33 ), the irradiated sauce saw a reduction in total aerobic bacterial cell counts below a detection limit. Also, the results of sliced Roma tomatoes were similar to ours ( 34 ).…”

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

“…It has been reported by Shankar et al (2002) that thermal processing of curries in retort pouches results in products with good sensory attributes and shelf lives of 24 months at room temperature. Kim et al (2010) mentioned that food in a retort pouch can be stored safely at room temperature for extended periods, as the contents of the heat-resistant packaging are sterilized by high-temperature and pressure conditions. The standardized temperature of retort packaging is generally 121.1°C or 250°F for 4 min to ensure complete sterilization (Teixeira and Tucker 1997;Bindu et al 2004;Kim et al 2010).…”

“…Kim et al (2010) mentioned that food in a retort pouch can be stored safely at room temperature for extended periods, as the contents of the heat-resistant packaging are sterilized by high-temperature and pressure conditions. The standardized temperature of retort packaging is generally 121.1°C or 250°F for 4 min to ensure complete sterilization (Teixeira and Tucker 1997;Bindu et al 2004;Kim et al 2010). High temperature may damage the product quality or induce a chemical reaction, such as oxidation or hydrolysis, leading to browning during storage.…”