Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726 Seodong-daero, Ansung, Kyunggido 456-756, Republic of Korea.
Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726 Seodong-daero, Ansung, Kyunggido 456-756, Republic of Korea.
Food Res Int. 2017 Oct;100(Pt 2):277-281. doi: 10.1016/j.foodres.2017.08.061. Epub 2017 Aug 30.
Optimally ripened commercial cabbage kimchi is considered the main cause of enteric norovirus (NoV) outbreaks in Korea. This study investigated the effect of 1-10kGy gamma radiation on the inactivation of murine norovirus-1 (MNV-1; initial inoculum of 5-6logPFU/ml), used as a human NoV surrogate, in kimchi. The effects of gamma radiation on the pH and acidity were also examined to address the index of quality and fermentation, respectively. Titers of MNV-1 significantly reduced (p<0.05) in kimchi subjected to increasing gamma radiation doses: MNV-1 titers in kimchi after 1, 3, 5, 7, and 10kGy were 4.82 (0.34-log reduction), 4.45 (0.71-log reduction), 4.18 (0.98-log reduction), 3.71 (1.45-log reduction), and 3.40 (1.76-log reduction) log PFU/ml, respectively. However, the values of pH (4.5-4.6) and acidity (0.6-0.7%) were not significantly different between non-irradiated and irradiated kimchi (p>0.05). The D-value (1-log reduction) for MNV-1 in kimchi, calculated using first-order kinetics, was 5.75kGy (R=0.98, RMSE=0.10). Therefore, this study suggests that the use of ≥5.75kGy gamma radiation in the kimchi manufacturing industry could be very effective in reducing NoV contamination by >90% (1 log), without causing changes in quality and fermentation.
经过优化成熟的商业白菜泡菜被认为是韩国肠道诺如病毒 (NoV) 爆发的主要原因。本研究调查了 1-10kGyγ 辐射对鼠诺如病毒-1（MNV-1；初始接种量为 5-6logPFU/ml）的灭活效果，MNV-1 被用作人类 NoV 的替代物，用于泡菜中。还分别考察了γ辐射对 pH 值和酸度的影响，以分别解决质量和发酵指标。MNV-1 的滴度在泡菜中受到γ辐射剂量增加的显著降低（p<0.05）：经过 1、3、5、7 和 10kGyγ 辐射的泡菜中 MNV-1 的滴度分别为 4.82（0.34-log 减少）、4.45（0.71-log 减少）、4.18（0.98-log 减少）、3.71（1.45-log 减少）和 3.40（1.76-log 减少）logPFU/ml。然而，未辐照和辐照泡菜之间的 pH 值（4.5-4.6）和酸度（0.6-0.7%）值没有显著差异（p>0.05）。使用一级动力学计算的泡菜中 MNV-1 的 D 值（1-log 减少）为 5.75kGy（R=0.98，RMSE=0.10）。因此，本研究表明，在泡菜制造行业中使用≥5.75kGyγ 辐射可以非常有效地将 NoV 污染减少>90%（1 log），而不会导致质量和发酵发生变化。
