Effects of Irradiation on Pathogenic Bacterial Inactivation in Refrigerated Chicken and Its Storage

doi:10.7506/spkx1002-6630-200919014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 74-77.doi: 10.7506/spkx1002-6630-200919014

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Effects of Irradiation on Pathogenic Bacterial Inactivation in Refrigerated Chicken and Its Storage

HA Yi-ming1，JU Hua1,2，WANG Feng1，LI Yan-jie1，LI An1

(1. Institutute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China；
2. College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)

Received:2009-07-02 Online:2009-10-01 Published:2010-12-29
Contact: HA Yi-ming1， E-mail:hayiming@sina.com

Abstract

Abstract:

Growth characteristics of pathogenic bacteria in refrigerated chicken with 60Co γ irradiation of different doses during storage were investigated to develop a pathogenic bacteria inactivation method using 60Co γ irradiation for refrigerated chicken storage. Pathogenic bacteria inactivation efficiency irradiated by 60Co γ in refrigerated chicken was evaluated through survival rate, which is the irradiation dose to keep 10% microorganism alive (D10). The D10s of total number of bacterial colony, E. coli 10003, and two strains of Campylobacter jejuni named 33560 and CY04 in refrigerated chicken after 60Co γ irradiation were 1.434, 0.408, 0.175 and 0.2 kGy, respectively. The total numbers of bacterial colony in vacuum packaged chicken samples after 3 and 5 kGy irradiation and following storage at 0－4 ℃ for 21 and 28 d were measured to be 5.66 and 4.90 lg (CFU/g), respectively, which meet the hygienic standard of poultry products.

Key words: refrigerated chicken, pathogenic bacteria, D10, storage, irradiation

CLC Number:

TS205

HA Yi-ming1，JU Hua1,2，WANG Feng1，LI Yan-jie1，LI An1. Effects of Irradiation on Pathogenic Bacterial Inactivation in Refrigerated Chicken and Its Storage[J]. FOOD SCIENCE, 2009, 30(19 ): 74-77.

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Effects of Irradiation on Pathogenic Bacterial Inactivation in Refrigerated Chicken and Its Storage

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