Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes of Microorganism during the Storage of Spices as Affected by Irradiation

방사선 조사한 향신료의 저장중 미생물 변화

  • 이병우 (오뚜기중앙연구소) ;
  • 김형찬 (오뚜기중앙연구소, (주)그린피아, 오뚜기중앙연구소, 오뚜기중앙연구소)
  • Published : 1995.05.01
Download PDF
⟨ Previous Next ⟩

Abstract

Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.

Keywords