Published September 2004
| Version v1
Journal article
Microbial Contamination of the Food Materials for Manufacturing Korean Laver Roll (Kimbab) and the Effect of Gamma Irradiation
Creators
- 1. Korea Food Research Institute, Sungnam (Korea, Republic of)
- 2. Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)
Description
Microbial contamination of ready-to-eat ingredients for Kimbab manufacturing and the effect of irradiation to reduce the microbial contamination of the products were investigated. Among 9 food items tested, there were no viable cells in the ham, seasoned and cooked beef, imitation crab leg, fried egg, and seasoned burdoc. Cucumber, surimi gel, and seasoned and blanched spinach were counted at 5.07±0.97, 3.50±0.14, and 5.41±0.51 log CFU/g, respectively
Additional details
Publishing Information
- Journal Title
- Journal of Food Science and Nutrition
- Journal Volume
- 9
- Journal Issue
- 3
- Journal Page Range
- p. 236-239
- ISSN
- 1226-332X
INIS
- Country of Publication
- Food and Agriculture Organization of the United Nations (FAO)
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 45083197
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- CUCUMBERS; GAMMA RADIATION; IRRADIATION; MEAT; MICROORGANISMS; SEASONS; SPINACH
- Descriptors DEC
- ELECTROMAGNETIC RADIATION; FOOD; IONIZING RADIATIONS; MAGNOLIOPHYTA; MAGNOLIOPSIDA; PLANTS; RADIATIONS; VEGETABLES
Optional Information
- Notes
- ARN: KR2005011263