Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice rolled by dried laver
TL;DR: It is indicated that a low dose irradiation can maintain microbial safety for ready-to-eat Kimbab, steamed rice rolled by dried laver.
About: This article is published in Food Control.The article was published on 2007-02-01. It has received 23 citations till now.
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TL;DR: It is suggested that point mutation on QRDR and efflux pump systems involved in antimicrobials had independent effects on drug-resistance regardless of bacterial genomic variation.
61 citations
TL;DR: Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality.
Abstract: The growing interest in laver as a food product and as a source of substances beneficial to health has led to global consumer demand for laver produced in a limited area of northeastern Asia. Here we review research into the benefits of laver consumption and discuss future perspectives on the improvement of laver product quality. Variation in nutritional/functional values among product types (raw and processed (dried, roasted, or seasoned) laver) makes product-specific nutritional analysis a prerequisite for accurate prediction of health benefits. The effects of drying, roasting, and seasoning on the contents of both beneficial and harmful substances highlight the importance of managing laver processing conditions. Most research into health benefits has focused on substances present at high concentrations in laver (porphyran, Vitamin B12, taurine), with assessment of the expected effects of laver consumption. Mitigation of chemical/microbiological risks and the adoption of novel technologies to exploit under-reported biochemical characteristics of lavers are suggested as key strategies for the further improvement of laver product quality. Comprehensive analysis of the literature regarding laver as a food product and as a source of biomedical compounds highlights the possibilities and challenges for application of laver products.
46 citations
TL;DR: In this article, atmospheric pressure corona discharge plasma jet (CDPJ) was used for surface microbial decontamination of thin sheets of dried laver, which is commonly used in ready-to-eat Korean rice roll, gimbap (kimbab).
42 citations
TL;DR: Dried laver had a high initial APC level, which decreased gradually during processing, and secondary roasting significantly reduced the APC, which could be a key intervention step for controlling microbiological hazards during processing (critical control point).
19 citations
TL;DR: In this article, the authors developed predictive models for the growth of Staphylococcus aureus in kimbab as a function of storage temperatures (7, 10, 12, 14, 16, 20, 25, and 30 o C).
Abstract: This study was conducted to develop predictive models for the growth of Staphylococcus aureus in kimbab as a function of storage temperatures (7, 10, 12, 14, 16, 20, 25, and 30 o C). The growth data were fitted into the modified Gompertz model and the Logistic model, and the goodness-of-fit of primary models was compared using determination of coefficient, mean square error, and Akaike's information criterion. The modified Gompertz model was found to be more suitable to describe the growth data. Therefore, the growth rate (GR) and lag time (LT) obtained from the modified Gompertz model were employed to establish the secondary models. The newly developed models were validated using root mean square error (RMSE), bias factor (Bf), and accuracy factor (Af). The results showed that RMSE<0.20 and Bf and Af values were within the reliable range, which indicated that the presented predictive models can be used to assess the risk of S. aureus infection in kimbab.
16 citations
Cites background from "Use of gamma irradiation for inacti..."
...Kimbab is a type of food that consists of rolled cooked-rice and other foodstuffs (ham, eggs, kimchi, cheese, and cooked vegetables) in dried seaweed, and is one of the most representative and popular RTE foods in Korea ( 2-4 )....
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References
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TL;DR: For example, in this article, the authors used ionizing radiation to eliminate potentially pathogenic nonsporeforming bacteria including Salmonella and Staphylococcus aureus as well as emerging or new pathogens such as Campylobacter, Listeria monocytogenes or Escherichia coli O157:H7 from suspected food products without affecting sensory, nutritional and technical qualities.
493 citations
TL;DR: It is concluded that foods treated with doses greater than 10 kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice.
291 citations
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01 Jan 1999
249 citations
TL;DR: Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation treatment, finding that these pathogens were highly sensitive to Gamma irradiation.
Abstract: Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation (60Co) treatment, with doses ranging from 0 to 2.52 kGy. The influence of two levels of fat (8 to 14% [low fat] and 27 to 28% [high fat]) and temperature (frozen [-17 to -15 degrees C] and refrigerated [3 to 5 degrees C]) on the inactivation of each pathogen by irradiation was investigated. In ascending order of irradiation resistance, the D10 values ranged from 0.175 to 0.235 kGy (C. jejuni), from 0.241 to 0.307 kGy (E. coli O157:H7), and from 0.618 to 0.800 kGy (salmonellae). Statistical analysis revealed that E. coli O157:H7 had a significantly (P
182 citations