| 초록 |
Ⅳ. Results 1. Quality comparison of irradiated food commodities with X-ray, e-beam, and gamma ray ○ As a result of quality evaluation of 16 kinds (3 dried vegetables, 5 meat products, 3 fresh fruits, 3 sterilized patient meal) of food items, the quality was decreased depending on an absorbed dose regardless of radiation sources (X-ray, e-beam, and gamma ray) 2. Radio-sensitivity of bacteria and insects to X-ray ○ X-ray showed lower sterilization efficiency to food poisoning bacteria than gamma-ray and e-beam and a dose of 2 kGy was needed to inactivate insects for quarantine 3. Toxicological safety of irradiated food by X-ray ○ There was no abnormal observation in the tests of genetoxicity (mutagenecity, chromosomal aberration, and micronuclei test of 4 kinds X-ray-irradiated foods), acute and subacute toxicity (irradiated chicken meat by X-ray at 30 kGy) 4. Development of application technology using X-ray and consumer education ○ The sterility assurance level of syringe, poly glove, and wet tissue using by X-ray irradiation were 11.0 19.1, and 20.7 kGy, respectively ○ X-ray-irradiated food could be detected when it was irradiated at above 4 kGy by a PSL method, 2 kGy by a TL method, and 1 kGy by a hydrocarbon detection method ○ Lecture for elevation of consumer acceptance on X-ray-irradiated food was performed in workshop |
