PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “FOOD IRRADIATION”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 253 records · Page 14Linked to original sources
PubMed2006

Knowledge, attitude, and practice of the use of irradiated meat among respondents to the FoodNet Population Survey in Connecticut and New York.

Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-stage random-digit dialing telephone survey of residents of the Foodborne Diseases Active Surveillance Network (FoodNet) sites conducted in 2002 to 2003, which included supplemental questions about food safety and irradiated meat for residents of the Connecticut and New York sites. Thirty-seven percent of 3,104 respondents knew that irradiated fresh meat was available for purchase; however, only 2% found the product where they shopped. Knowledge of product availability was significantly influenced by whether a respondent lived in a county with one or more grocery stores operated by chain A, which had actively promoted the sale of irradiated fresh ground beef during the survey period. In a logistic regression model, after adjusting for other factors, respondents living in a county with chain A were more likely to know that irradiated products could be purchased than respondents living in other counties (odds ratio 2.0; 95% confidence interval 1.5 to 2.5). This finding suggests that public education efforts by an individual grocery store chain can have an important effect on knowledge of irradiated food.

Adolescent↗
PubMed1988

Electromagnetic energy and food processing.

The use of electromagnetic energy in food processing is reviewed with respect to food safety, nutritional quality, and organoleptic quality. The effects of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiation sources, e.g. radioactive cobalt-60 and caesium-137, on the inactivation of microbes and nutrients are compared with those of conventional heating processes both in terms of their kinetic behavior and their mechanisms of interaction with foods. The kinetics of microwave and conventional thermal inactivation are considered for a generalized nth-order model based on time and temperature conditions. However, thermal inactivation effects are often modeled by 1st-order kinetics. Microbial and nutrient inactivation by ionizing sources are considered for a 1st-order model based on radiation dose. Both thermal and radiation resistance concepts are reviewed and some typical values of radiation resistance are given for sensitive vegetative bacterial cells, yeasts, and molds and for resistant bacterial spores and viruses. Nonionizing microwave energy sources are increasingly used in home and industrial food processing and are well-accepted by the American public. But, despite recent Food and Drug Administration approval of low and intermediate ionizing radiation dose levels for grains and other plants products and the fact that irradiated foods are sold in more than 20 countries of the world, public fears in the U.S. about nuclear energy may limit the role of ionizing radiation in food processing and preservation and may also limit the use of nuclear fuels as an alternate source of electrical energy.

Food Handling↗
PubMed1984

[Use of food treated with gamma radiation in the feeding of rainbow trout (Salmo gairdnerii irideus)].

A rainbow trout diet, partially prepared with agroindustrial by-products, including laying hen's dung, was treated with gamma radiation (25 KGy). The objective was to reduce the microbiological contamination and test its effect on weight gain, feed efficiency and mortality of trouts. For this purpose, two groups of trouts were compared: one received irradiated food, and the other the same diet, but without treatment. The experience was carried out through a period of 32 weeks, during the free growth stage (from 2 to 20g). Microbiological contamination decreased from high values (greater than 6 X 10(6) germs/g of food) to acceptable levels (less than or equal to 3 X 10 germs/g of food), but the parameters measured in trouts, did not show any difference among both groups.

Animals↗
PubMed2003

Suitability of tryptophan radiation products as markers for the detection of gamma-irradiated protein rich food.

During gamma-irradiation (5 kGy) of aqueous tryptophan (Trp) solutions small amounts of 5-, 6-, and 7-hydroxytryptophan (OH-Trp) (0.04-0.08 Mol-%) are formed. Protein rich food like shrimps contain reasonable amounts of non-protein bound Trp (100 mg/kg). In order to detect the treatment of shrimps with gamma-irradiation a method for the determination of OH-Trp in gamma-irradiated shrimps was developed. After homogenization, squeezing of shrimp samples and protein precipitation, a two-step-SPE-clean up was performed using a C18-cartridge and a propylsulfonic acid cation-exchange SPE followed by HPLC analysis with electrochemical detection (750 mV). Results showed that 5-OH-Trp contents in shrimp samples increased with applied doses up to 3 kGy and then decreased with higher doses. Other OH-Trp isomers were not detectable in the irradiated shrimps. Similarly no formation of 4-, 6-, and 7-OH-Trp was detected in model solutions containing the same amino acid composition as in shrimps. This indicates a suppression of the reaction of OH-radicals with Trp by the 300 fold molar excess of other amino acids acting as well as radical scavengers. Therefore, non-physiological OH-Trp isomers formed from free Trp are not suitable as markers for the detection of gamma-irradiated protein-rich foodstuff.

Animals↗
PubMed2005

Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham.

Irradiation is an effective technology in eliminating Listeria monocytogenes, but it induces quality changes in meat products at or above specific radiation doses. To minimize irradiation-induced quality changes, only low irradiation doses are recommended. However, low-dose irradiation provides a chance for some pathogens to survive and proliferate during prolonged storage. To solve this problem, antimicrobial ingredients [2% sodium lactate (SL), 0.1% sodium diacetate (SDA), 0.1% potassium benzoate (PB)] and low-dose irradiation were combined and tested for their effects on the growth of L. monocytogenes and meat quality. The log10 reductions of L. monocytogenes in hams following exposure to 1.0 to 2.5 kGy of irradiation ranged from 2.0 to 5.0. The D10 values were 0.52 kGy for control ham or ham with PB, SL, or PB + SL; 0.49 kGy for ham with SL+SDA; and 0.48 kGy for ham with PB + SL + SDA (PSS). Addition of SL + SDA or PB + SL in combination with 1.0 kGy of irradiation was effective in suppressing the growth of L. monocytogenes for about 6 wk when stored at 4 degrees C, whereas 2.0 kGy of irradiation was listeriostatic. Ham irradiated with 1 kGy in combination with PSS was listeriostatic throughout storage. SL increased firmness of turkey hams, and sensory panelists noted that the saltiness was a little higher in products containing SL, but its overall impact on quality was minimal. Amounts of benzene were detected in irradiated hams with PB, showing PB was not fit as an antimicrobial ingredient for irradiated foods. In conclusion, 2% SL and 0.1% SDA in combination with low-dose irradiation were effective in ensuring the safety of ready-to-eat meat products against L. monocytogenes.

Animals↗
PubMed1995

[Identification of foods preserved by radiation].

Analytical methods suitable for the detection of irradiated foods are reviewed. The detection methods are classified as physical, chemical, microbiological and biological, respectively. Reliability, robustness, sensitivity, accuracy and simplicity of each method are discussed.

Food Analysis↗