著者

伊藤 均 Harsojo

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.33, no.1-2, pp.29-32, 1998-09-30 (Released:2010-06-28)

参考文献数

3

被引用文献数

1

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Escherichia coli O157: H7 is a rapidly emerging food-born pathogen which has been linked to outbreaks of hemorrhagic diarrhea in Japan, USA or many European countries. From this study, two strains of E. coli O157: H7 were isolated from beef and chicken meats in each one sample of 4 replicates. Some of the biochemical characteristics of these isolates were different from type strain IID959. These isolates could grow quickly at 10°C on cultivation of nutrient agar. D10 value of these isolates were obtained to be 0.06kGy in 0.067M phosphate buffer suspension which were highly sensitive than D10 value of 0.12kGy on type strain IID959. On the irradiation effect of type strain IID959 in ground beef, D10 value was obtained as 0.26kGy at fresh condition and 0.46kGy at frozen condition, respectively. From these results, necessary dose for elimination of E.coli O157: H7 was decided as 1.5kGy for fresh meats and 3kGy for frozen meats.