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Irradiation of food--helping to ensure food safety.
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The role of irradiation in food safety.
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Mutation in Drosophila melanogaster cultured on irradiated whole food or food components.
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Safety evaluation of 35 kinds of irradiated human foods. Shanghai Institute of Radiation Medicine, School of Public Health, Shanghai Medical University.
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[The irradiation of food with ionizing rays].
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Gamma irradiation of food.
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Irradiation of foods.
In the report "Communal nursing in Mexican free-tailed bat maternity colonies" by G. F. McCracken (9 Mar., p. 1090), table 1 was incorrectly printed. The correct table is reprinted below. [See Table 1. in Source PDF]
[Radioactivity and food].
Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.
The future of irradiation applications on Earth and in space.
What needs to be done to establish food irradiation on a truly commercial basis so that those living on planet Earth can fully realize the benefits of this versatile process? This question is answered in the first part of this paper. The second part covers the potential contributions of irradiated foods to feed humans in space.
[The effect of food rations irradiated with pasteurizing doses of gamma-radiation on the albino rat].
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When food is irradiated.
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[The preservation of food by irradiation].
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Applications of ozone, bacteriocins and irradiation in food processing: a review.
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.
An ESR protocol based on relaxation phenomena of irradiated Japanese pepper.
We found various free radicals in a commercially available pepper in Japan before and after irradiation using electron spin resonance (ESR) spectroscopy. The typical ESR spectrum of the pepper consists of a sextet centered at g = 2.0, a singlet at the same g-value and a singlet at g = 4.0. Upon gamma ray irradiation, a new pair of signals appeared in the pepper. The progressive saturation behavior (PSB) at various microwave power levels indicated quite different relaxation behaviors of those radicals. Namely, the peak intensity of the organic free radical component decreases in a monotonic fashion, whereas the Mn2+ and Fe3+ ESR signals substantially keep constant. This reflects the evidence of three independent radicals in the pepper before irradiation. The PSB of the pair peaks as induced by irradiation possessed quite different PSB from that of the free radical located at g = 2.0. We proposed a new protocol for the ESR detection of irradiated foods by the PSB method at different microwave power levels. This would call for a major modification of the CEN protocol in European Union.