Microorganism survival curve and food safety of irradiated honey

the number of colonies in the irradiated samples was counted, and the results are shown in Data 1 and 2 in Data File . According to the results in Data 1 and 2 in Data File, it can be seen that the number of colonies decreases with the increase of the radiation dose until no colonies are seen at a dose of 15 kGy and above. Therefore, a dose of 15 kGy is the most appropriate dose for radiation. To determine the effect of irradiation on the physical and chemical properties of honey samples, results of the report Data 4 in Data File shows the properties of non-irradiated samples and Data 5 in Data File shows the properties of irradiated samples with 15 kGy dose. Data 5 shows the properties of honey in the most suitable dose (15 kGy) for sterilization. To investigate the effect of irradiation on the changes made in the chemical bonds of the irradiated honey samples, the FTIR transmission spectrum of the samples was obtained. Data 6 in Data File (SPSS file) shows the spectrum of the control sample and the irradiated samples with doses of 10 and 20 kGy. Statistical Analys: To understand the significant relationship between radiation doses and the reduction of the population of microorganisms in honey, we performed ANOVA on the data obtained from three times of cultivation of the control honey sample and the irradiated samples with different doses, the data of which are given in Data 1 in Data File and Data 2 in Data File. The results of this ANOVA are given in Data 7 in Data File. Also to quantitatively understand the effect of gamma radiation on the chemical environment of honey with increasing radiation dose, we calculated the correlation coefficient between the FTIR spectral data of samples S2, S3, S4, S5, S6 with the control sample S0 using SPSS software by the Spearman method and the results are shown in Data 8 in Data File.From the results of Data 7 in Data File, we see that irradiation up to a dose of 15 kGy has a coefficient of More than 0.995 was obtained between the entire wavenumber range of the spectrum of the irradiated samples and the control sample, which is almost constant with an accuracy of 0.005. However, with increasing the irradiation dose of the samples to 20 kGy, this coefficient decreased to 0.978, and for honey irradiation with a dose of 25 kGy, this coefficient decreased to 0.857, indicating that the effect of radiation on the chemical environment of honey at doses higher than 51 kGy is significant and that sterilization of honey up to a dose of 15 kGy does not destroy the food safety of irradiated honey.对辐照样品的菌落数进行计数，结果记录于数据文件中的数据集1与数据集2。基于该数据文件中数据集1与数据集2的结果可知，菌落数随辐照剂量的升高而降低，当辐照剂量达到15 kGy及以上时，样品中无可见菌落。因此，15 kGy为最优辐照灭菌剂量。 为探究辐照对蜂蜜样品理化性质的影响，数据文件中的数据集4记录了未辐照样品的理化性质，数据集5记录了经15 kGy辐照样品的理化性质，即最优灭菌剂量下的辐照蜂蜜各项性质。 为研究辐照对蜂蜜样品化学键变化的影响，本研究采集了所有样品的傅里叶变换红外（FTIR）透射光谱。数据文件中的数据集6（SPSS格式文件）展示了空白对照样品，以及经10 kGy、20 kGy辐照样品的红外光谱。 统计分析：为明确辐照剂量与蜂蜜中微生物种群消减程度间的显著相关性，本研究针对空白对照蜂蜜样品及不同剂量辐照样品的三次培养检测数据开展方差分析（ANOVA），该组数据记录于数据文件的数据集1与数据集2中，本次方差分析的结果收录于数据文件的数据集7。此外，为定量分析γ辐照剂量升高对蜂蜜化学环境的影响，本研究借助SPSS软件，采用斯皮尔曼（Spearman）法计算了样品S2、S3、S4、S5、S6的傅里叶变换红外光谱数据与空白对照样品S0的相关系数，结果记录于数据文件的数据集8。 由数据文件数据集7的结果可知，当辐照剂量不超过15 kGy时，辐照样品光谱全波数范围与对照样品的相关系数均大于0.995，波动误差不超过0.005。然而当样品辐照剂量升高至20 kGy时，该相关系数降至0.978；当辐照剂量为25 kGy时，相关系数进一步降至0.857。这表明，当辐照剂量高于51 kGy时，辐照对蜂蜜化学环境的影响较为显著；而当辐照灭菌剂量不超过15 kGy时，不会破坏辐照蜂蜜的食品安全属性。