乾燥食品等の形状および成分の放射線殺菌に及ぼす影響 [in Japanese] Radiation Inactivation of Microorganisms on Food Materials with Different Dry Conditions [in Japanese]
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The effect of dry condition of food materials such as spices or herbs with grain or powder were investigated for inactivation of microorganisms by gamma-rays or electron-beams. Radiation sensitivities on endospores of<I>Bacillus pumilus</I>and<I>B. cereus</I>at polished rice, whole black pepper and glass fiber filter dried with additives of 2% peptone + 1% glycerin were almost equivalent, and D10 values of gamma-rays were obtained to be 1.8-2.2 kGy for<I>B. pumilus</I>and 1.2-1.3 kGy for<I>B. cereus</I>, respectively. However, D10 value was decreased to 1.6 kGy for<I>B. pumilus</I>and 1.0 kGy for<I>B. cereus</I>in white pepper powder, and increased significantly as 2.6 kGy for<I>B. pumilus</I>and 1.8 kGy for<I>B. cereus</I>in senna herb powder. In the case of<I>B. megaterium, Enterobacter cloacae</I>and<I>Escherichia coli</I>, D<SUB>10</SUB>values were increased at all of food materials even in white pepper powder compared with glass fiber filter with additives. These results are indicating that glycerin and related radical scavengers in food components protect the bacteria such as<I>B. megaterium, Ent. cloacae</I>and<I>E. coli</I>more significantly from effects of radiation than<I>B. pumilus</I>or<I>B. cereus</I>. The increase of radiation resistance of these bacteria should be responsible also to the amount of oxygen penetration in bacterial cells which dried at different conditions. On the irradiation of electron-beams, radiation resistance of all of bacteria increased more significantly than gamma-rays which depending to dose rate effects on bacteria. However, increase of radiation resistance was not observed at<I>Aspergillus oryzae</I>in all of food materials at different dry conditions.
- FOOD IRRADIATION, JAPAN
FOOD IRRADIATION, JAPAN 36(1), 8-12, 2001-09-30
JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION