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Synergistic effect of ionizing radiation on chemical disinfectant treatments for reduction of natural microflora on seafood |
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| Authors: | Hyunjoo Kim Ji-Hyoung Ha Ju-Woon Lee Cheorun Jo Sang-Do Ha |
| Institution: | 1. Department of Food Science and Technology, Chung-Ang University, Anseong 456-756, Republic of Korea;2. Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Republic of Korea;3. Department of Animal Science and Technology, Chungnam National University, 220 Gung-dong, Daejeon 305-764, Republic of Korea;1. Department of Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok, Thailand;2. Department of Emergency Medicine, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok, Thailand;3. Department of Pathology, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok, Thailand;1. Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, Brani?ovská 31a, 370 05 ?eské Budějovice, Czech Republic;2. Department of Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, Brani?ovská 31a, 370 05 ?eské Budějovice, Czech Republic |
| Abstract: | The purpose of this study was to determine whether combined treatments would produce synergistic disinfection effects on seafood products such as mussel and squid compared with single treatments. We investigated the bactericidal effects of chlorine and ionizing radiation on the natural microflora of mussel and squid. Total aerobic bacteria initially ranged from 102 to 104 Log CFU/g. More than 100 ppm of chlorine and irradiation at 1 kGy were sufficient to reduce the total aerobic bacteria on mussel and squid to a level lower than detection limit (10 CFU/g). Synergistic effects against natural microflora were observed for all combined treatment. These results suggest that a significant synergistic benefit results from combine chlorine-ionizing radiation treatment against natural microflora on mussel and squid. |
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