[Effect of irradiation on the shelf-life of aquatic products].
The effect of irradiation at doses of 0-10 kGy on the shelf-life of aquatic products was determined. The results showed that irradiation could not prolong the shelf-life of aquatic products kept at 25 degrees C. While the aquatic products were kept at refrigerator (4 degrees C), the irradiation could prolong the shelf-life and effectively reduce the total aerobic plate count. Irradiation could effectively reduce the number of coliform to less than 300/kg and eliminate Shigella shigae, Salmonella and Vibrio parahaemolyticus inoculated on shrimp, needle fish and crucian. A dose of 2.5 kGy could delay the rising of total volatile basal nitrogen in samples.
Institute of Food Safety Control and Inspection, Ministry of Health, Beijing 100021, China.
S
S
Cui
T
T
Jiang
Y
Y
Li
X
X
Luo
D000818:Animals; D005399:Fishes / Q000382:microbiology*; D005514:Food Irradiation; D012475:Salmonella / Q000528:radiation effects*; D012760:Shigella / Q000528:radiation effects; D014736:Vibrio parahaemolyticus / Q000528:radiation effects