照射細菌芽胞の耐熱性変化 [in Japanese] Change of Heat Resistance on Spore Forming Bacteria After Irradiation [in Japanese]
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The effect of heat resistance of endospores after gamma-irradiation were investigated for application to decontaminate microorganisms in spices or other dried food materials. D<SUB>10</SUB>values of endospores dried on glass fiber filter with additives of 2% peptone + 1% glycerin were obtained to be 1.8 kGy for<I>Bacilluspumilus</I>, 1.1 kGy for<I>B</I>. <I>cereus</I>, 2.2 kGy for<I>Clostridium botulinum</I>Type A and 2.4 kGy for<I>Cl. botulinum</I>Type E, respectively. Non-irradiated endospores of<I>B.pumilus</I>and <I>B. cereus</I>were inactivated with 40 min of heat treatment at 100°C in water. When endospores were irradiated with 5 kGy, these bacteria were inactivated below 20 min of heating at 100°C in water. In the case of<I>Cl. botulinum</I>Type A and Type E, non-irradiated endospores were inactivated with 30 min of heat treatment at 100°C in water, and irradiated endospores at 5 kGy were inactivated below 15 min of heating. However, all of these bacteria could not inactivate endospores even after heating more than 2 hours at 100°C in dry condition or 80°C in water, and decreased a little of necessary times for inactivation of heat treatmentafter irradiation at 5 kGy.
- FOOD IRRADIATION, JAPAN
FOOD IRRADIATION, JAPAN 36(1), 1-7, 2001-09-30
JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION