著者

WOON Jae-Ho 伊藤 均 多田 幹郎

出版者

日本食品照射研究協議会

雑誌

食品照射 (ISSN:03871975)

巻号頁・発行日

vol.42, no.1-2, pp.1-3, 2007-09-30 (Released:2010-06-28)

参考文献数

3

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Threshhold dose for organoleptic changes by gamma irradiation in shell eggs is at 0.5 kGy, whereas frozen egg products is at 2.4 kGy and dehydrated egg products is at 3 kGy respectively. For the elimination of Salmonella, necessary dose is estimated to be 1 kGy for shell eggs and to be 2 kGy for dehydrated egg products from survival fraction of S. Typhimurium or S. Enteritidis. Contamination of Salmonella occur significantly in liquid egg products and for the reason of threshhold dose of organoleptic changes, irradiation treatment should be applied to dehydrated condition with 2-3 kGy.