Application of electron-beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilippinarum, for safe distribution

Salted and seasoned short-necked clam (Tapes Philippinarum; SNC) and its major ingredients, red hot pepper powder, ginger, garlic and onion were irradiated at 0.5, 1, 2 and 5 kGy, respectively, and the microbiological and sensory quality were evaluated. The water activities of SNC and red pepper powder were 0.91 and 0.56, respectively, and others were higher than 0.97. The initial microbial populations of SNC were approximately 3.99, 4.38 and 2.22 log CFU/g for total aerobic bacteria, yeast and mold, and coliform bacteria. The highest contamination of total aerobic bacteria was detected from ground ginger among ingredients at 5.51 log CFU/g. Electron-beam irradiation (0, 0.5, 1, 2 and 5 kGy) significantly reduced the initial microbial level of SNC and its ingredients not only immediately after irradiation, but also during storage at 10 oC for 4 weeks (p<0.05). There was no adverse change of sensory score except for the color of onion irradiated at 5 kGy, which results in a lower score than control. From the results electron-beam irradiation is a useful tool to enhance the storage stability and safe distribution of SNC.