Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

Song, Ha-Yeon; Kim, Binna; Jung, Samooel; Choe, Jun Ho; Yun, Hae Keun; Kim, Yun Ji; Jo, Cheorun

doi:10.1016/j.lwt.2009.03.018

Cited by 46 publications

(27 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, plasma (including APP) is a surface sterilization technology with very low penetration power (Moisan et al, 2002). Previous studies demonstrated a lower inactivation efficiency for foods treated with an electron beam compared with a gamma ray, which was attributed to the difference in penetration power between the two radiation sources (Song et al, 2009;Kim et al, 2010). The one-side plasma treatment may also cause similar results to electron beam irradiation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet

Kim¹,

Yong²,

Park³

et al. 2013

Journal of Animal Science and Technology

Self Cite

View full text Add to dashboard Cite

The optimal conditions for applications of an atmospheric pressure plasma (APP) jet for the inactivation of Salmonella Typhimurium in chicken breast and pork loins were investigated. APP jet treatment for 10 min (versus 5 minutes) showed a higher inactivation of S. Typhimurium in an agar plate, with the best effect at a distance of 20 mm. A treatment on both sides (both-side treatment) for 2.5 + 2.5 min showed a greater inhibition on S. Typhimurium growth compared to single-side treatment for 5 min, with reduction levels of 0.66 log CFU/g in chicken breast and 1.33 log CFU/g in pork loin, respectively. However, there was no significant difference between single-side treatment for 10 min and both-side treatment for 5 + 5 min in chicken breasts and pork loin samples. In conclusion, APP jet treatment conditions, including distance, time, and direction, may affect the inactivation efficiency of S. Typhimurium. In this experiment, distance of 20 mm and both-side treatment were the best conditions. Therefore, the optimal APP jet treatment conditions were evaluated to maximize its practical efficiency.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet

Kim¹,

Yong²,

Park³

et al. 2013

Journal of Animal Science and Technology

Self Cite

View full text Add to dashboard Cite

show abstract

“…Foam stability is important for the shelf life and product appearance of food foams and must be maintained during exposure to a variety of processes such as heating, mixing, and cutting (Foegeding et al, 2006). Song et al (2009b) obtained a similar result using gamma irradiated eggs, reporting that irradiation of egg white offers advantages for increasing foaming ability, improving the quality of final bakery products, and reducing the microbial load in egg white.…”

mentioning

confidence: 69%

“…They also showed that the viscosity of egg white is positively related to foaming ability, as most protein systems with high viscosity exhibit surface tension dependence (Phillips et al, 1994). Song et al (2009b) found that irradiated liquid egg white with reduced viscosity may also have decreased surface tension, which creates a large surface area that is essential for foaming.…”

Section: Functional Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

Self Cite

View full text Add to dashboard Cite

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<10 2 CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

show abstract

“…Gamma irradiation has been used for a length of time as a mean to efficiently sanitize food, medical devices, reagents and many other products that are vulnerable to high temperature treatment (Mendonca et al, 2004;Song et al, 2009; WHO/FAO, 1991). The mechanism of action of ionizing radiation to deactivate bacteria is by damage imposed on DNA (Spotheim-Maurizot and Davídková, 2011).…”

Section: Introductionmentioning

confidence: 99%

Effect of Low Dose γ-Irradiation on the Fate and Cell Envelope of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium

Mtenga¹,

Kassim²,

Lee³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

This study investigated the effect of low dose γ-irradiation on the damage of the cell envelopes and antibiotic sensitivity profiles of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium. The bacteria suspension in tryptic soy broth was exposed to the γ-irradiation doses of 0, 1, 1.5, 3, and 5 kGy, and then stored at 0 o C for 24 h. A viability test, an antimicrobial sensitivity profile, and an electron microscopy were performed to observe the effects due to γ-irradiation treatment. B. cereus could survive the γ-irradiation up to 5 kGy while E. coli and S. Typhimurium were all deactivated at 1.5 kGy and 5 kGy, respectively. At 5 kGy, the cell count of B. cereus was significantly reduced, and the survived bacteria cells retained their important features. There were no significant changes observed in the antimicrobial sensitivity profile (p>0.05) for the recovered bacteria after irradiation treatment. Low dose γ-irradiation below 3 kGy was found to be insufficient to achieve decontamination of B. cereus and S. Typhimurium. Cell envelope damage and deactivation of different bacteria did not occur in the same manner; thus, deferent doses of γ-irradiation may be required for deactivation of different bacteria.

show abstract

Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

Cited by 46 publications

References 19 publications

Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet

Effect of Inactivating Salmonella Typhimurium in Raw Chicken Breast and Pork Loin Using an Atmospheric Pressure Plasma Jet

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Effect of Low Dose γ-Irradiation on the Fate and Cell Envelope of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium

Contact Info

Product

Resources

About