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At least 109 records · Page 6Linked to original sources
PubMed1988

Food irradiation and airline catering.

Food poisoning from contaminated airline food can produce serious consequences for airline crew and passengers and can hazard flight. While irradiation of certain foodstuffs has been practised in a number of countries for some years, application of the process has not been made to complete meals. This paper considers the advantages, technical considerations, costs and possible application to airline meals. In addition, the need to educate the public in the advantages of the process in the wake of incidents such as Chernobyl is discussed.

Aircraft↗
PubMed1993

Import control of irradiated foods by the thermoluminescence method.

A thermoluminescence (TL) method was applied for the import control of irradiated foods. The method is based on the determination of the TL of mineral contaminants in foods. Detection of irradiation was incorporated in official Finnish control procedures in spring 1990. For foodstuffs with a reduced microbe content and in which no fumigant residues are found, possible irradiation is investigated by the TL method. The minerals are separated from the foods in different ways: picking is used for spices; water rinsing for herbs, spices, berries and mushrooms; high-density liquid to separate the organic material from the mineral fraction in seafood; and carbon tetrachloride for foods forming gels with water. To date about 140 food samples have been analysed for control purposes: 50 samples of herbs and spices, 25 samples of berries and mushrooms and 65 samples of seafood. Of these, 14 samples of herbs and spices and 5 samples of seafood were shown to have been irradiated. Differences in TL intensity between irradiated and unirradiated samples were at least 1 and usually 3-4 orders of magnitude.

Animals↗
PubMed2005

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat.

Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).

Animals↗
PubMed1982

Economics of food irradiation.

This article examines the cost competitiveness of the food irradiation process. An analysis of the principal factors--the product, physical plant, irradiation source, and financing--that impact on cost is made. Equations are developed and used to calculate the size of the source for planned product throughput, efficiency factors, power requirements, and operating costs of sources, radionuclides, and accelerators. Methods of financing and capital investment are discussed. A series of tables show cost breakdowns of sources, buildings, equipment, and essential support facilities for both a cobalt-60 and a 10-MeV electron accelerator facility. Additional tables present irradiation costs as functions of a number of parameters--power input, source size, dose, and hours of annual operation. The use of the numbers in the tables are explained by examples of calculations of the irradiation costs for disinfestation of grains and radicidation of feed.

Cesium↗
PubMedDate not supplied

Food irradiation: is it an alternative to chemical preservatives?

Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non-spore-forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.

Food↗
PubMedDate not supplied

Food irradiation.

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Food Irradiation↗
PubMedDate not supplied

Current status of the EPR method to detect irradiated food.

This review gives a brief outline of the principles of the EPR detection method for irradiated foods by food type. For each food type, the scope, limitations and status of the method are given. The extensive reference list aims to include all which define the method, as well as some rarely cited works of historical importance.

Animals↗
PubMed1989

Food irradiation.

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Consumer Product Safety↗
PubMed1995

Free radicals and food irradiation.

Ionizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified tissues, the radiation-induced radicals are distinguishable from naturally occurring radicals, and their stability makes them ideal for radiation dosimetry. The radicals induced in plant material, such as seeds and dried spices, are generally indistinguishable from the endogenous radicals and decay over a period of days or weeks. However, in many of these materials, a radiation-specific radical can be detected at low concentration, thereby permitting identification of irradiated samples, although precluding accurate dosimetry. ESR, although not universally applicable, currently provides the most specific method for the detection of irradiated food.

Electron Spin Resonance Spectroscopy↗
PubMed1978

[Renal pathomorphology of rats fed irradiated food products over a long period].

Morphological changes were studied in the kidneys of albino rats and their progeny fed only with irradiated food for 20 months. Morphological signs of the autoimmune process in the form of the membraneous-proliferative glomerulonephritis in combination with characteristic disturbances of the blood vessels and extensive lymphoid-histiocyticeosinophilis infiltration of the stroma were revealed.

Animals↗
PubMed2000

Food irradiation: a public health opportunity.

Public health scientists have had an interest in food irradiation for a hundred years and more. The first investigations occurred within a few years of the discovery of x-ray and short wavelength by the German physicist Roentgen, in 1895. German and French scientists carried on studies on pasteurization of food by radiation until 1914 and the war years. The problem was an unacceptable taste following irradiation. In 1921, the x-ray was reported by the scientists of the United States Department of Agriculture (USDA) to be effective in killing Trichinella cysts in pork and that it could kill disease-causing organisms and halt food spoilage.

Food Irradiation↗