Genotoxicological Safety Evaluation of X-ray Irradiated Four Foods

X-선 조사식품 4종의 유전독성학적 안전성 평가

  • Jung, Da-Woon (Department of Food Science and Nutrition & The Korean Institute for Nutrition, Hallym University) ;
  • Huang, Yu-Hua (Department of Food Science and Nutrition & The Korean Institute for Nutrition, Hallym University) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (School of Culinary Nutrition, Woosong University) ;
  • Kang, Il-Jun (Department of Food Science and Nutrition & The Korean Institute for Nutrition, Hallym University)
  • 정다운 (한림대학교 식품영양학과.한국영양연구소) ;
  • 황옥화 (한림대학교 식품영양학과.한국영양연구소) ;
  • 송범석 (한국원자력연구원 첨단방사선연구소) ;
  • 변명우 (우송대학교 외식조리영양학부) ;
  • 강일준 (한림대학교 식품영양학과.한국영양연구소)
  • Received : 2014.06.09
  • Accepted : 2014.07.04
  • Published : 2014.10.31


This study evaluated the genotoxic effects of 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper). In bacterial reversion assay with Salmonella Typhimurium TA98, TA100, TA1535, and TA1537, the X-ray irradiated foods did not show a significantly increased number of revertant colonies in the presence or absence of the S9 metabolic activation system. In chromosomal aberration tests with Chinese hamster ovary (CHO) cells, the X-ray irradiated foods showed no increase in the frequency of chromosomal aberrations. In in vivo mouse micronucleus assay, the X-ray irradiated foods did not show any increase in the frequency of polychromatic erythrocytes with micronuclei. These results indicate that 30 kGy of X-ray irradiation to four foods (chicken, egg powder, dried green onion, and black pepper) showed no genotoxic effects under these experimental conditions.


Supported by : 한국연구재단


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