A Critical Review on the Effect of Gamma Irradiation on Microbiological Activity, Quality, and Safety of Food (original) (raw)
Related papers
Enhancing the Hygienic Quality of Some Ghanaian Food Products by Gamma Irradiation
Food and Nutrition Sciences, 2012
The microbiological quality (microbial load and profile) of 6 Ghanaian food products was determined before and after irradiation (0 kGy, 5 kGy, 7.5 kGy, 10 kGy) using standard microbiological methods. The microbial load was estimated by the total viable count (TVC) and moulds and yeasts count (MYC). The range of TVC and MYC of the un-irradiated products were 10 3 cfu/g -10 6 cfu/g and 0 cfu/g -10 6 cfu/g respectively. Un-irradiated Banku Mix Powder, Fermented Maize Powder and Cassava Dough Powder had relatively low microbial load (TVC 6.1 × 10 3 cfu/g; MYC 4.9 × 10 2 cfu/g). Un-irradiated Fermented Maize Dough, Kokonte Powder and Cassava Dough had relatively high TVC of >10 6 cfu/g. Eleven and 3 microbial isolates were detected in the un-irradiated and irradiated products respectively and the most common were Aspergillus niger and Bacillus spp. Irradiation dose of 10 kGy eliminated all microorganisms from the products. Doses of 5 and 7.5 kGy reduced the microbial loads of the products by approximately 1 to 6 log cycles to meet national and international standards. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life and enhance the competitiveness of the Ghanaian food products in domestic and export markets.
Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation
Summary Experimental batches of a stuffed pasta product, tortellini, and slightly pre-fried bread- ed reconstituted turkey steaks with cheese and ham filling, Cordon Bleu, were prepared according to commercial recipes, then inoculated with 104 CFU/g of Staphylococcus aureus (in case of tortellini) and with 106 CFU/g of Listeria monocytogenes (in case of Cordon Bleu) prior to packing in plastic bags under a gas atmosphere of 20 % CO2 and 80 % N2. The in- oculated packages were irradiated at 3 kGy (tortellini) and 2 kGy (Cordon Bleu) with a 60 Co radiation source. The applied radiation doses were sensorially acceptable for these products. The experimental batches of tortellini were stored at 15 °C, while the Cordon Bleu samples were stored at 5 and 9 °C. Unirradiated samples were kept together with the respective irradiated ones. Storage was continued for 4 weeks and microbiological tests were performed before and after the irradiation, and subsequently after every seven days. Besides...
Effect of Irradiation on Food Safety and Quality
Current Trends in Natural Sciences, 2020
Numerous processing techniques have been developed to control food spoilage and raise food safety. The traditional methods of preservation include: pasteurization, canning, freezing, refrigeration and use of chemical preservatives. Food irradiation is non-thermal food preservation process. It is a treatment of food exposition on an amount of energy in the form of speed particles or rays. Depending on absorbed radiation dose, various effects can be achieved, resulting in reduced storage losses, extended shelf life, improved microbiological and parasitological safety of foods. The potential application of ionizing radiation in food processing is based mainly on the fact that ionizing radiations damage very effectively the DNA molecules. The application is very diverse, from inhibition of sprouting of tubers and bulbs, to production of commercially sterile food products. At the same time, irradiation-induced chemical changes in food are minimal. Irradiation does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo minimal modifications in nutritional value, which are less significant compared with traditional methods of food preservation. Irradiation offers a potential to enhance microbiological safety and quality of food through extension of its shelf life. The aim of this review paper is to give an overview of the effects of ionizing radiation on microbial contaminants and nutritional characteristics of food. In the paper, the basic concepts of food irradiation, mode of action on microbes and the effects of ionizing radiation on nutritional quality of irradiated food are summarized.
Enhancing Food Safety and Stability Through Irradiation: A Review
Journal of microbiology, biotechnology and food sciences
Food irradiation is one of the non thermal food processing methods. It is the process of exposing food materials to the controlled amounts of ionizing radiations such as gamma rays, X-rays and accelerated electrons, to improve microbiological safety and stability. Irradiation disrupts the biological processes that lead to decay of food quality. It is an effective tool to reduce food-borne pathogens, spoilage microorganisms and parasites; to extend shelf-life and for insect disinfection. The safety and consumption of irradiated foods have been extensively studied at national levels and in international cooperations and have concluded that foods irradiated under appropriate technologies are both safe and nutritionally adequate. Specific applications of food irradiation have been approved by national legislations of more than 55 countries worldwide. This review aims to discuss the applications of irradiation in food processing with the emphasis on food safety and stability.
SHELF LIFE IMPROVEMENT OF FOOD PRODUCTS ON EXPOSURE TO GAMMA-RADIATION.
Ionizing radiation was first recognized with the discovery of x-rays. Within a year of its discovery, it was suggested as a means to kill microorganisms in food. Gamma rays also with specific energies come from the spontaneous disintegration. Only certain radiation sources can be used for food irradiation, because all do not penetrate into foods. These ionizing radiation passes through food without generating intense heat (as infrared and microwave radiation do) while disrupting the cellular processes associated with sprouting, ripening or growth of microorganisms, parasites and insects by instituting or stopping them. The processing is normally done at low temperature and under modified atmospheres to avoid adverse effects on the sensory quality of the product. The effect of gamma irradiation at two irradiation doses (0.25 and 0.75 kGy) was observed on health mixes-I&II. It was reported that at low doses of radiation levels there were no changes in Nutritional quality of foods occurs, hence it was proposed to study two levels of low dose radiation (0.25kGy and0.75KGy for the developed Health Mixes.The shelf life of Non-irradiated and Irradiated Health Mixes-I and II were tested by analysing their Microbial assays I and II. Thus our current study we had focused on Gamma irradiation on Health mix products, which has been significantly suggested to inhibit microbial growth and extend the shelf life of Health mixes-I&II.
Role of irradiation treatment in the food industry
International Journal of Nuclear Governance, Economy and Ecology, 2011
Irradiation from radioactive elements, such as cobalt-60, or an electron beam, can be applied to raw materials to prevent the proliferation of plagues or to kill bacteria that could be present in ready-to-eat foods or industrialised ingredients. It is therefore an important tool in food safety and food security. Food contamination by some pathogenic bacteria, such as Salmonella sp. or Escherichia coli, is still a recalcitrant problem faced by the food industry, even in countries where the highest quality control measurements are applied. The present paper is intended to be an overview on the roles of irradiation treatment on different sectors of the food industry with a focus on relevant aspects such as food contamination risks, the irradiation process itself and public concern about new technologies.
Radiation Physics and Chemistry, 2008
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs was investigated. The meatball samples were inoculated with pathogens and irradiated at the absorbed doses of 1, 2.2, 3.2, 4.5 and 5.2 kGy. E. coli O157:H7 count in 1 kGy irradiated meatballs stored in the refrigerator for 7 days was detected to be 4 log cfu/g lower than the count in nonirradiated samples (p<0.05). S. aureus counts were decreased to 4 log cfu/g after being exposed to irradiation at a dose of 1 kGy. Although it was ineffective on elimination of S. typhimurium, irradiation at a dose of 3.2 kGy reduced E. coli O157:H7 and S. aureus counts under detectable values in the meatballs. However, none of the test organisms were detected in the samples after irradiation with 4.5 kGy doses.
Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review
Journal of Food Protection, 1994
Food irradiation is a processing technology that has been shown to be a wholesome process by many scientific studies conducted worldwide during the past 40 years. The research has been supported by the World Health Organization, the Food and Agricultural Organization, and govemmental agencies in many different countries. Industrial support also has been substantial. Some of the benefits ascribed to this technology include improved shelf life, reduced use of Chemicals as preservatives, and reduced levels of pathogens in foods. Pathogens such as Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila are capable of growing at temperatures as low as 0°C and are considered to pose a threat to the safety of refrigerated products. The number of cases of foodborne illness caused by contamination by Salmonella and Campylobacter spp. continues to increase. Researchers have been investigating ways in which food safety can be improved without sacrificing product quality and w...
Mediate gamma radiation effects on some packaged food items
Radiation Physics and Chemistry, 2012
For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a 60 Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâté s and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items.
Functions of Irradiation and Its effects on the Food safety and Quality
The Food irradiation is a tried-and-true technique that's frequently used to improve the quality and the safety of the meat. With the application of this technique, the growth of bacteria, viruses, and parasites is successfully inhibited. By postponing spoiling and inhibiting the growth of the germs, it also extends the shelf life and improves the quality of the items. Provided that the right dosage is applied, the radiation has no effect on the colour, the taste, or the texture of the meats. Its impact on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the vitamins, the fatty acids, the amino acids, and produce the free radicals that oxidise the fat. The impact of these modifications is dependent on a number of factors, such as the kind of the meat, the storage conditions, and the radiation exposure. The Meat's physical characteristics, such as its softness, the texture, and the dose-dependent ability to retain the water, can also be impacted by the radiation. Low amounts of the radiation may enhance texture and softness, while excessive doses cause protein denaturation, which adversely affects these characteristics. The regulatory and the public perception elements of the food irradiation are also examined in this study. Although the radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The Food irradiation is a dependable method of enhancing the safety and the quality of the meat; nevertheless, it is important to take into account the effects it may have on the chemical, physical, and nutritional characteristics of the product when selecting the right dosage and application. To better understand the long-term effects of the radiation on the meat and allay consumer worries, further study is thus required.