Mediate gamma radiation effects on some packaged food items (original) (raw)
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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.
Open Access Journal of Microbiology & Biotechnology (OAJMB), 2023
There is an increasing demand to guarantee the safety of the food supply due to the public's growing concerns about food safety and foodborne illnesses. It has been demonstrated that gamma irradiation is a potential technique for safely eliminating a variety of common pathogens. The extra advantage of gamma irradiation technology is that it prolongs the shelf life of irradiated food items. The irradiation process has been demonstrated to be reliable; it is widely applied to medical supplies, spices, and other products in numerous nations across the world. Convincing the public that this technology is helpful and even essential for ensuring their safety is the major task at hand. Studies on the market have revealed that while a large number of consumers are eager to buy irradiated food, a large number are not. The aim of the current paper was to highlight the significant effect of gamma irradiation on food quality and safety, in order to correct the wrong believes about gamma irradiation by large number of consumers to comply with the right scientific evidence supported by regulations and control of the Food and Drug Authority (FDA). Well-structured research papers and official documents were reviewed thoroughly to extract official updated information about the characterization and safety with versatile applications of gamma irradiation in food sector.
Food and Nutrition Sciences, 2014
To establish the highest irradiation dose, which was still organoleptically acceptable for producing ready-to-eat (RTE) sorghum porridge and spinach morôgo meal if irradiation could be used as a preservation method. Study design: In order to produce a safe RTE meal made of these two meal components, a consumer sensory acceptability test was done on the meal irradiated at different doses of 0, 10, 20 and 30 kGy. Place and Duration of Study: Department of Food Science, University of Pretoria, between January 2000 to December 2000. Methodology: A consumer sensory acceptability test was done on the two meal components irradiated at different doses of 0, 10, 20 and 30 kGy. The sensory acceptability test on the appearance, texture, taste, and overall acceptability of the RTE meal components were evaluated. Results: The consumer overall acceptability test results showed that the two components of the meal remained acceptable up to a dose of 10 kGy (p < 0.05). The loss in appearance was observed by the panellists in the two components of the meal where the texture changed with increased irradiation doses (p < 0.05). However, irradiation had less effect on the taste of the spinach than on the sorghum porridge (p < 0.05). Overall, irradiating up to 10 kGy produced a RTE meal with acceptable sensory qualities.
Irradiation of ready-to-eat foods at USDA’S Eastern Regional Reasearch Center-2003 update
Radiation Physics and Chemistry, 2004
Ionizing radiation is a safe and effective method for eliminating bacterial pathogens from food products and disinfestation of fruits and vegetables. Since 1980 research has been conducted at USDA's Eastern Regional Research Center pertaining to the elimination of food-borne pathogens from meat, poultry, fruit and vegetable products. Recent work has focused on elimination of pathogens such as Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes from ready-to-eat (RTE) food products including hot dogs, bologna, lettuce, cilantro, sprouts and seeds, and frozen vegetables. The ionizing radiation dose required to eliminate those pathogens from RTE foods has been found to be commodity, formulation and temperature dependent. The need to eliminate bacterial pathogens from RTE food products must always be balanced with the maintenance of product quality. In addition to determining the effective ionizing radiation doses required for pathogen elimination the effects of irradiation on product chemistry, nutritional value and organoleptic quality have also been determined. A review of the studies conducted at USDA's Eastern Regional Research Center in 2002 and 2003 is presented in this article.
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.
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...
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.
Journal of Food Quality, 2000
Ground beef patties were packaged in air with: nylon/polyethylene, Saran/polyester/polyethylene, or Saran jilm overwrap plus a Styrofoam tray. Samples were irradiated at 2 kGy by either gamma rays or electron beam, and evaluated for 7flavor. 3 mouthfeel, and 7 taste attributes by a trained sensory panel. 7Re only difference observed between irradiated and unirradiated samples was that the latter had a more pronounced beef/brothy flavor than irradiated patties. No differences were detected according to packaging material used. Comparing the two sources of irradiation, patties irradiated by gamma rays had more intense cardboardy and soured flavors, and salry and sour tastes than patties irradiated by electron beam.
Review on Radiation as a Means of Food Preservation and its Challenge
2015
Food irradiation is a process of exposing food to ionizing radiation for the purpose of food safety and preservation. Ionizing radiation has advantages and disadvantages from some advantages point of view it use to destroy harmful biological microorganisms in food, to extend shelf life of food and to facilitates trade (food) exportation(i.e. it prevent trade barrier).The disadvantages of food irradiation is, it requires so expensive and sophisticated material(machine), negative perception of the consumer about irradiated food, this is because of lack of knowledge and awareness, people think that as if irradiated food becomes radio actives, but food irradiation is recognized by FAO/WHO label by radura, international symbol for irradiated food. So irradiated food is not radioactive because no contact between food and radiation sources, but it has an effect on public health when the processor's not follow the appropriate procedure(eg. over dosage of the radiation). There for the pr...
2019
Consumers expect that the food they eat must be safe. In addition, consumers also wants the food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready to eat and minimally processed fresh produce. In order to meet these demands, food manufacturer are looking for new method and technologies. One such technology is irradiation. Irradiation is non-thermal food preservation technique which is used to extend and enhance the shelf life of fresh or processed foods. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce those huge losses occurring due to spoilage or contamination by harmful bacteria and other parasitic life forms. It involves exposure of foods to ionizing radiations either prepackaged or in bulk to reduce the risk of foodborne illness, delaying or eliminating sprouting or ripening. Gamma rays, electron beams, and x-rays are used for irradiation of foods. P...