Microbial Contamination of the Food Materials for Manufacturing Korean Laver Roll (Kimbab) and the Effect of Gamma Irradiation

  • Jo, Cheo-Run (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Lee, Na-Young (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Hong, Sang-Pil (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Young-Ho (Korea Food Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
  • Published : 2004.09.01


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$\pm$0.97, 3.50$\pm$0.14, and 5.41$\pm$0.51 log CFU/g, respectively. Irradiation at 1 kGy reduced the number of microorganism in these ready-to-eat foods to an undetectable level. However, the dried laver showed an 8.83$\pm$0.10 log CFU/g and an irradiation at 3 kGy reduced the level to only 7.14$\pm$0.23. Sensory evaluation of the irradiated Kimbab prepared from these food materials indicated that the measure of the control of the sensorial quality should be provided before applying an irradiation to the prepared Kimbab.


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