食品照射

照射細菌芽胞の耐熱性変化

伊藤均

2001 年 36 巻 1-2 号 p. 1-7
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.1

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The effect of heat resistance of endospores after gamma-irradiation were investigated for application to decontaminate microorganisms in spices or other dried food materials. D₁₀values of endospores dried on glass fiber filter with additives of 2% peptone + 1% glycerin were obtained to be 1.8 kGy forBacilluspumilus, 1.1 kGy forB. cereus, 2.2 kGy forClostridium botulinumType A and 2.4 kGy forCl. botulinumType E, respectively. Non-irradiated endospores ofB.pumilusand B. cereuswere inactivated with 40 min of heat treatment at 100°C in water. When endospores were irradiated with 5 kGy, these bacteria were inactivated below 20 min of heating at 100°C in water. In the case ofCl. botulinumType A and Type E, non-irradiated endospores were inactivated with 30 min of heat treatment at 100°C in water, and irradiated endospores at 5 kGy were inactivated below 15 min of heating. However, all of these bacteria could not inactivate endospores even after heating more than 2 hours at 100°C in dry condition or 80°C in water, and decreased a little of necessary times for inactivation of heat treatmentafter irradiation at 5 kGy.

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乾燥食品等の形状および成分の放射線殺菌に及ぼす影響

良本康久, 伊藤均

2001 年 36 巻 1-2 号 p. 8-12
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.8

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The effect of dry condition of food materials such as spices or herbs with grain or powder were investigated for inactivation of microorganisms by gamma-rays or electron-beams. Radiation sensitivities on endospores ofBacillus pumilusandB. cereusat polished rice, whole black pepper and glass fiber filter dried with additives of 2% peptone + 1% glycerin were almost equivalent, and D10 values of gamma-rays were obtained to be 1.8-2.2 kGy forB. pumilusand 1.2-1.3 kGy forB. cereus, respectively. However, D10 value was decreased to 1.6 kGy forB. pumilusand 1.0 kGy forB. cereusin white pepper powder, and increased significantly as 2.6 kGy forB. pumilusand 1.8 kGy forB. cereusin senna herb powder. In the case ofB. megaterium, Enterobacter cloacaeandEscherichia coli, D₁₀values were increased at all of food materials even in white pepper powder compared with glass fiber filter with additives. These results are indicating that glycerin and related radical scavengers in food components protect the bacteria such asB. megaterium, Ent. cloacaeandE. colimore significantly from effects of radiation thanB. pumilusorB. cereus. The increase of radiation resistance of these bacteria should be responsible also to the amount of oxygen penetration in bacterial cells which dried at different conditions. On the irradiation of electron-beams, radiation resistance of all of bacteria increased more significantly than gamma-rays which depending to dose rate effects on bacteria. However, increase of radiation resistance was not observed atAspergillus oryzaein all of food materials at different dry conditions.

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電子線照射牛挽肉の炭化水素法による検知

後藤典子, 田辺寛子, 宮原誠

2001 年 36 巻 1-2 号 p. 13-22
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.13

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Hydrocarbons produced from two main fatty acids (oleic acid and palmitic acid) are useful marker for detection of irradiation treatment. The main products, 1-C14: 1, 1, 7-C16: 2, C15: 0 and 8-C17: 1 were measured and their ratios were calculated to identify irradiated meat. As the value of 1-C14: 1/1, 7-C16: 2 was nearly equal to ratio of original fatty acids, the sample was easily detected as irradiated meat. The value of C15: 0/8-C17: 1 can be also used for identification, when the background in nonirradiated meats are low and dose is high enough to be detected hydrocarbon.
As range of electron beam is shorter than that of gamma-ray, distribution of hydrocarbons in sample irradiated with electron beam was examined.
Cylindrically trimmed ground beef meat with the sizes of 70 mm in diameter and 30 mm in height was irradiated with 5 MeV electron beam at surface doses of 5 and 10 kGy. After irradiation, the cylinder was sliced, and hydrocarbon contents were measured in each slice. Amount of hydrocarbon was maximum in the slice obtained at 7-10 mm depth from the surface. Hydrocarbon formation was very few in the slice obtained at 25-30 mm depth of the central part. The study shows depth profile of hydrocarbon formation with 5 MeV electron beam agreed to theoretical depth-dose curve. On the other hand, profound effect of irradiation was observed in peripheral part of the slice of 20-30 mm depth.

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国際食品規格委員会と食品照射

山田友紀子

2001 年 36 巻 1-2 号 p. 33-37
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.33

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食品照射の世界の現況

第12回国際放射線プロセス会議出席報告

古田雅一

2001 年 36 巻 1-2 号 p. 38-41
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.38

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照射食品検知の現状と将来

第12回国際放射線プロセスシンポジウム (12^thIMRP) を振り返って

宮原誠

2001 年 36 巻 1-2 号 p. 42-48
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.42

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The XII th International Meeting on Radiation Processing was held at Avignon March 25 to 30^th, 2001. Many methods for identification of irradiated foods were presented in the meeting. The 5 standard methods issued by the British Standard Institutes (BSI) were effective since 1997. Most papers were related to the 5 standards. The papers reported 8 extended applications to foods that are not validated by BSI manuals. Comet assay is a new candidate for the standard. Six applications of comet assay and related assay for 17 foods are presented. Viscosity method for grains and nuts, impedance method for potato, and infrared method for milk products were also reported in the conference.

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香辛料の放射線照射による許可申請をめぐって

全日本スパイス協会

2001 年 36 巻 1-2 号 p. 49-61
発行日: 2001/09/30
公開日: 2010/06/28

DOIhttps://doi.org/10.5986/jrafi.36.49

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香辛料の微生物による汚染の低減化を目的とする放射線照射の適用のために,食品衛生法第7条基準,規格に合わない食品又は,添加物の製造等の禁止,第1項に基づく告示食品,添加物等の規格基準第1食品のB食品一般の製造,加工および調理基準の1放射線照射の原則禁止とその例外許可に準拠して,D各条に“香辛料”の項を追加されると共に,仮称“香辛料の加工基準 (放射線処理) ”を定められるよう要請いたします。
なお,“香辛料の定義 (仮称) ”と“香辛料の加工基準 (放射線処理) ”についての試案を要請内容の概要にまとめ,また,許可要請の背景・理由等の概要説明並びに放射線照射処理に係わる詳細説明と合わせて添付いたしますので,よろしくご検討くださいますようお願い申し上げます。

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