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PubMed1988

Suitability of Dukat strawberries for studying effects on shelf life of irradiation combined with cold storage.

A new Dukat variety of strawberries was used to study the effect of irradiation combined with cold storage on their shelf life and chemical composition. Strawberries, with or without stems, were irradiated with a dose of 2.5 or 3.0 kGy within 6-10 or 20-24 h after harvesting. Results of the sensory evaluation showed that the minimum storage time for the fruits could be extended by a minimum of 9 days. If the time between harvest and irradiation was shorter, better results for storage experiments were obtained. Fruits with stems were more suitable for cold storage after irradiation than those without stems. Irradiation of strawberries did not change the titratable acidity and content of the reducing sugars. Colour intensity and ascorbic acid levels decreased in proportion to the absorbed dose and storage time.

Cold Temperature↗
PubMed2006

Effect of gamma or beta radiation on Salmonella DT 104 in ground pork.

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D10-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D10-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D10-values obtained with the two radiation sources. The radiation D10-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

Animals↗
PubMed2000

[Radiosensitivity of Vibrio cholerae O1 incorporated in oysters, to (60)CO].

OBJECTIVE: Evaluate the effect of ionizing irradiation by 60Co on Vibrio cholerae O1, El-Tor, Ogawa, non-toxigenic, incorporated in live oysters Crassostrea brasiliana. METHODS: Samples of oysters were selected from Cananéia town in the South coast of S. Paulo state, Brazil, contaminated with Vibrio cholerae and irradiated with 60Co at 0.5 and 1.0 kGy dosages. RESULTS: Showed significant reductions of the initial number of V. cholerae, ranging from 3.4 x10(7) to 10(3) and 10(2), respectively. The D10 values related with the respective doses of irradiation were 0.173 and 0.235. CONCLUSION: Considering a 6 value as safety factor, it is concluded that 1.41 kGy irradiation dosage is necessary to eliminate a high number of V. cholerae viable cells in oysters. Controls were used in the experiment.

Animals↗
PubMed2003

Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce.

Fresh-cut iceberg lettuce dipped in either 5 or 47 degrees C water for 2 min was packaged in modified atmosphere film bags and then exposed to 0, 0.5, 1, or 2 kGy gamma-radiation. Dipping cut lettuce in 47 degrees C water for 2 min prior to irradiation reduced antioxidant and phenolic accumulations induced by irradiation. Irradiation at 2 kGy increased cellular leakage and sogginess of cut lettuce dipped in both temperatures. Samples irradiated at 0.5 and 1 kGy had similar firmness and vitamin C and antioxidant contents as the controls after 14 and 21 days of storage except 1 kGy samples dipped at 47 degrees C had lower antioxidant contents than controls at 14 days of storage. Lettuce dipped at 47 degrees C and irradiated at 0.5 and 1 kGy had better overall visual quality and less tissue browning than corresponding irradiated samples dipped at 5 degrees C. These results suggest lettuce treated with warm water and irradiated at 0.5 or 1 kGy had the best sensory quality without significant loss in texture, vitamin C, or total antioxidants.

Antioxidants↗
PubMed1980

Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process.

The effect of various stages of the irradiation processing of beef on the injury and inactivation of radiation-resistant Moraxella-Acinetobactor cells was studied. Moraxella-Acinetobacter cells were more resistant to heat inactivation and injury when heated in meat with salts (0.75% NaCl and 0.375% sodium tripolyphosphate) then in meat without salts. These salts had no effect on radiation resistance. Both radiation- and heat-injured cells were unable to form colonies at 30 degrees C in plate count agar containing 0.8% NaCl. Neither unstressed nor heat-stressed cells were able to multiply in minced beef incubated at 30 degrees C for 12 h. Only after the beef was diluted 1:10 with peptone water were the heat-injured cells able to repair and eventually multiply. Heated cells were more sensitive to radiation inactivation and injury than unheated cells. After repair, the cells regained their resistance to both NaCl and irradiation. Freezing and storage at -40 degrees C for 14 days had only a slight effect on either unstressed or heat-stressed cells.

Acinetobacter↗
PubMed2001

Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp.).

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation and antimicrobial coating on the shelf life of pre-cooked shrimp (Penaeus spp.). Antimicrobial coatings were obtained by incorporating various concentrations of thyme oil and trans-cinnamaldehyde in coating formulations prepared from soy or whey protein isolates. Coated shrimps were stored at 4 +/- 1 degrees C under aerobic conditions and were periodically evaluated for aerobic plate counts (APCs) and Pseudomonas putida. Sensory evaluations were performed for appearance, odor, and taste using a hedonic test. Results showed that gamma irradiation and coating treatments had synergistic effects (p < or = 0.05) in reducing the APCs and P. putida with at least a 12-day extension of shelf life. Without irradiation, the inhibitory effects of the coating solutions were closely related to the concentration of thyme oil and trans-cinnamaldehyde. No detrimental effects of gamma irradiation on organoleptic parameters (appearance, odor, and taste) were observed. However, incorporation of thyme oil and trans-cinnamaldehyde reduced the acceptability scores for taste and odor.

Animals↗
PubMed1970

The use of gamma radiation for the elimination of Salmonella from frozen meat.

The use of a gamma radiation process for the elimination of Salmonella from frozen meat is considered with particular reference to the treatment of boned-out horsemeat and kangaroo meat imported into the UK and intended for use as pet meat.Examination of dose/survival curves produced for several serotypes of Salmonella in frozen meat shows that a radiation dose of 0.6 Mrad. will reduce a population by at least a factor of 10(5). The influence on the radiation resistance of salmonellas of such factors as preirradiation growth in the meat and temperature during irradiation have been examined and considered. It is also demonstrated with both preinoculated and naturally contaminated meat that postirradiation storage in the frozen state does not lead to the revival of irradiated salmonellas.The properties of Salmonella survivors deliberately produced in meat using conditions of irradiation designed to simulate a commercial process are studied after six recycling treatments through the process. There were no important changes in characteristics normally used for identification of Salmonella but radiation resistance was lowered. Survivors grown in situ in meat after irradiation showed an abnormally long lag phase, and removal of competitive microflora in meat by the radiation treatment can influence the growth of salmonellas.

Animals↗
PubMed2002

Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10 degrees C using irradiation.

The effect of gamma irradiation on the natural microflora of whole salted vacuum-packaged trout at 4 and 10 degrees C was studied. In addition, the effectiveness of gamma irradiation in controlling Listeria monocytogenes inoculated into trout was investigated. Irradiation at doses of 0.5 and 2 kGy affected populations of bacteria, namely, Pseudomonas spp., Brochothrix thermosfacta, lactic acid bacteria, H2S-producing bacteria typical of Shewanella putrefaciens, and Enterobacteriaceae, at both 4 and 10 degrees C. This effect was more pronounced at the higher dose (2 kGy) and the lower temperature (4 degrees C). Pseudomonads, H2S-producing bacteria typical of S. putrefaciens, and Enterobacteriaceae showed higher sensitivity to gamma irradiation than did the rest of the microbial species. Sensory evaluation did not show a good correlation with bacterial populations. On the basis of sensory odor scores, a shelf life of 28 days (2 kGy, 4 degrees C) was obtained for salted vacuum-packaged freshwater trout, compared with a shelf life of 7 days for the unirradiated sample. Under the same conditions, the growth of L. monocytogenes inoculated into the samples was suppressed by 2 log cycles after irradiation (2 kGy) and storage for up to 18 days at 4 degrees C.

Animals↗
PubMed2002

Effects of UV irradiation on selected pathogens in peptone water and on stainless steel and chicken meat.

Effects of intensity and processing time of 254 nm UV irradiation on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were investigated. Intensities measured at 5.08, 10.1, 15.2, and 20.3 cm from the light source were 1.000, 500, 250, and 150 microW/cm2, respectively. Intensities of 250 or 500 microW/cm2 reduced all suspended pathogen cells in peptone water about 5 log cycles after 2 min and completely inactivated L. monocytogenes and E. coli O157:H7 after 3 min by reductions of 8.39 and 8.64 log cycles, respectively. Intensities of 250 or 500 microW/cm2 also reduced (P < or = 0.05) the tested pathogens inoculated on stainless steel (SS) chips, and E. coli O157:H7 was completely destroyed at 500 microW/cm2 for 3 min. After UV treatment for 3 min at 500 microW/cm2, all selected pathogens on chicken meat with or without skin showed reduction ranges from 0.36 to 1.28 log cycles. Results demonstrated that UV irradiation could effectively decrease pathogens in peptone water and on SS but that it was less effective on chicken meat.

Animals↗
PubMed2004

Irradiation and chlorination effectively reduces Escherichia coli O157:H7 inoculated on cilantro (Coriandrum sativum) without negatively affecting quality.

Cilantro (Coriandrum sativum) inoculated with Escherichia coli O157:H7 at levels approximating 10(7) CFU/g was dipped in 200 ppm chlorine solution followed by low-dose gamma irradiation. Samples were plated on tryptic soy agar containing 50 microg/ml nalidixic acid (TSAN) as well as TSAN plates with two 7-ml layers of basal yeast extract agar (TSAN-TAL). Levels of E. coli O157:H7 recovered from both types of media were determined over 11 days. Chlorination alone reduced counts by just over 1.0 log cycle, whereas irradiation at 1.05 kGy resulted in a 6.7-log reduction, and a combination of irradiation and chlorination reduced counts more than 7 log cycles. Trained panels performed analytical sensory tests at time intervals for 14 days to detect changes in yellowing, tip burn, browning, black rot, sliminess, off-aroma, and off-flavor. Sensory tests found no significant differences among attributes over time or dose in samples irradiated at 1.08 to 3.85 kGy. This study showed that combination treatments of chlorination and low-dose irradiation can significantly reduce levels of E. coli O157:H7 in fresh cilantro while maintaining product quality.

Chlorine↗
PubMed2006

Electron beam and gamma irradiation effectively reduce Listeria monocytogenes populations on chopped romaine lettuce.

Fresh, chopped romaine lettuce contaminated with a seven-strain cocktail of Listeria monocytogenes (in a solution containing approximately 10(8) organisms per ml) that had attained a level of contamination of between 7 and 8 log CFU/g was packaged in 15-g samples. The lettuce was irradiated with a Co60 source at 1.15 or 0.51 kGy and then stored at 4 degrees C. In addition, samples contaminated with isolated strains 16397, 0733, and 1992 were subjected to either electron beam irradiation at doses ranging from 0.3 to 1.2 kGy or gamma irradiation at 0.56 kGy without subsequent refrigerated storage. All postirradiation and control samples were diluted with Butterfield's phosphate buffer and plated in duplicate on modified Oxford media. Samples that received electron beam or gamma irradiation without subsequent refrigerated storage were also plated in duplicate on modified Oxford media plates coated with two 7-ml layers of basal yeast extract agar. Electron beam irradiation yielded D10-values (the dose required to eliminate 90% of the microbial population) of 0.16, 0.17, and 0.19 kGy for strains 16397, 0733, and 1992, respectively. The corresponding log reductions obtained for these same three strains at 0.56 kGy of gamma irradiation were 2.91, 2.62, and 2.66 log, respectively. Gamma irradiation at 1.15 and 0.51 kGy with subsequent refrigerated storage (4 degrees C) reduced populations by > 5 and > 2 log, respectively, compared with controls. Neither the irradiated samples nor the control samples showed increases in population during the storage periods. Our results indicate that low-dose irradiation can effectively reduce or eliminate L. monocytogenes on chopped romaine lettuce, improving the safety of ready-to-eat salads.

Colony Count, Microbial↗
PubMed2000

Reduction of Salmonella spp. and strains of Escherichia coli O157:H7 by gamma radiation of inoculated sprouts.

There have been several recent outbreaks of salmonellosis and infections with Escherichia coli O157:H7 linked to the consumption of raw sprouts. Use of ionizing radiation was investigated as a means to reduce or to totally inactivate these pathogens, if present, on the sprouts. The radiation D value, which is the amount of irradiation in kilograys for a 1-log reduction in cell numbers, for these pathogens was established using a minimum of five doses at 19 +/- 1 degrees C. Before inoculation, the sprouts were irradiated to 6 kGy to remove the background microflora. The sprouts were inoculated either with Salmonella spp. cocktails made with either meat or vegetable isolates or with E. coli O157:H7 cocktails made with either meat or vegetable isolates. The radiation D values for the Salmonella spp. cocktails on sprouts were 0.54 and 0.46 kGy, respectively, for the meat and vegetable isolates. The radiation D values for the E. coli O157:H7 cocktails on sprouts were 0.34 and 0.30 kGy, respectively, for the meat and vegetable isolates. Salmonella was not detected by enrichment culture on sprouts grown from alfalfa seeds naturally contaminated with Salmonella after the sprouts were irradiated to a dose of 0.5 kGy or greater. Ionizing radiation is a process that can be used to reduce the population of pathogens on sprouts.

Animals↗
PubMed2003

Gamma irradiation of fine-emulsion sausage containing sodium diacetate.

Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a frequent postprocess contaminant of ready-to-eat (RTE) meat products, including frankfurters and bologna. Ionizing radiation can eliminate L. monocytogenes from RTE meats. Sodium diacetate (SDA) incorporated into fine-emulsion sausages inhibits the growth of L. monocytogenes. Irradiation of L. monocytogenes suspended in SDA solutions resulted in synergistic reductions of the microorganism. L. monocytogenes populations were reduced by > 9 log10 units at a radiation dose of 1.5 kGy when suspended in 0.125% SDA solution. In contrast, the D10-values (the ionizing radiation doses required to reduce the population by 90%) were 0.58, 0.59, 0.57, and 0.53 kGy for L. monocytogenes populations suspended in emulsions containing 0, 0.125, 0.25, and 0.5% SDA, respectively. The D10-values for L. monocytogenes surface inoculated onto frankfurters dipped in 0, 0.125, 0.25, and 0.5% SDA solutions were 0.58, 0.53, 0.54, and 0.52 kGy, respectively. Postirradiation growth of L. monocytogenes suspended in beef bologna emulsion at 9 degrees C was dependent on SDA concentration and ionizing radiation dose. Very small, but statistically significant, changes in bologna redness, lipid oxidation, and shear force were observed for the beef bologna emulsion with the highest SDA concentration (0.5%) and irradiation dose (3.0 kGy). SDA can inhibit the proliferation of L. monocytogenes surviving the irradiation process with minimal impact on fine-emulsion sausage color, lipid oxidation, and firmness when used within regulatory limits.

Animals↗
PubMed2005

Elimination of Escherichia coli O 157 : H7 and Listeria monocytogenes from raw beef sausage by gamma-irradiation.

The effectiveness of low gamma-irradiation doses in the destruction of Escherichia coli O 157 : H7 and Listeria monocytogenes in raw beef sausages was investigated. Raw samples of fresh manufactured beef sausage were subjected to gamma-irradiation at doses of 0, 1, 2, and 3 kGy. Then samples were cold-stored (4 +/- 1 degrees C) for 12 days and the effects of irradiation and storage on the counts of these harmful bacteria were studied. Moreover, the effects of irradiation and storage on the percentages of free fatty acids (FFAs) in lipids, on the p-anisidine values of lipids, solubility of sarcoplasmic and myofibrilar proteins, and water-holding capacity (WHC) were also determined. The results showed that gamma-irradiation at 1 and 2 kGy significantly reduced the counts of E. coli O 157 : H7 and L. monocytogenes, while 3 kGy dose effectively eliminated these bacteria by more than 4 log and 3 log units, respectively, and could keep their counts below the detection level during storage. Gamma-irradiation had no significant effects on the percentages of FFAs in lipids, solubility of sarcoplasmic and myofibrilar proteins, and WHC of samples, while it significantly increased the p-anisidine value of lipids. During storage, significant increases in the percentages of FFAs and p-anisidine values were observed for lipids of irradiated and nonirradiated sausages, while the solubility of sarcoplasmic and myofibrilar proteins showed no significant changes. Moreover, samples of irradiated and nonirradiated sausages showed significant decreases in their WHC during the first 6 days of storage at 4 +/- 1 degrees C, then showed no significant changes. Finally, gamma-irradiation at a dose of 3 kGy appeared to be sufficient to improve the microbiological safety of raw beef sausages without adverse effects on their chemical properties.

Animals↗
PubMed1991

Effect of irradiation on microorganisms in strawberries.

Seventeen samples of strawberries from seven different growers were analysed for total counts, Enterobacteriaceae, fluorescent pseudomonads and yeast and mould counts before and after irradiation at 1.2 or 2 kGy. Enterobacteriaceae were absent (less than 5 cfu/g) from all irradiated strawberries but were always detected at counts of greater than 30 cfu/g in untreated samples. This criterion was true for both fresh and stored (5 days at 8 degrees C) strawberries. Assuming no other sanitizing treatment, the Enterobacteriaceae count appears to be suitable for differentiating between irradiated and non-irradiated strawberries. The other counts used in this study were not suitable for this purpose. Isolates from irradiated strawberries could be classified into four types based on colony morphology. Three types consisted of aerobic spore-forming bacteria whilst the fourth group consisted of yeasts.

Bacteria↗
PubMed1991

[Content of available lysine in gamma-irradiated soybean products].

The content in available lysine of soya protein products irradiated in a 60Co-gamma cell were investigated. The results indicate that available lysine content and crude protein content at irradiation doses of 1, 3 and 5 kGy were unaffected at the 95% significance level. During 3-month storage the irradiated samples showed no significant (p = 0,05) changes of available lysine content. In samples with high content of lecithin, which were irradiated at 1 kGy as well as non-irradiated the content of available lysine was significantly (p = 0,05) reduced after 8-month storage; the other products as well as the at 3 and 5 kGy irradiated samples showed no significant decrease. Immediately after irradiation the microflora was significantly (p = 0,05) reduced. Under the effect of radiation treatment at 3 and 5 kGy the microflora was reduced to nearly 100% after 3-month storage.

Bacteria↗
PubMed1997

Effect of electron beam irradiation on physical, physiochemical, and functional properties of liquid egg yolk during frozen storage.

Raw yolk of 1-d-old eggs was either subjected to linear electron beam irradiation at approximately 2.5 kGy dosage or not processed. Both irradiated and nonprocessed egg yolk samples were stored at -15 C after irradiation. Testing was conducted on 0, 1, 7, 15, 30, and 60 d of storage. Development of storage modulus (G') was delayed in irradiated samples after 7 d, which suggests that less structure was developed in irradiated egg yolk than in nonprocessed egg yolk during storage. Irradiated samples retained more soluble protein within the first 7 d and showed slightly improved emulsion capacity over that from nonprocessed samples. However, irradiated egg yolk was less bright than nonprocessed samples. No differences were observed in SDS-PAGE patterns of soluble proteins and delipidized low density lipoprotein (LDL). The LDL isolated from irradiated liquid egg yolk showed no difference in N-terminal amino acids compared to that of nonprocessed egg yolk, indicating no detectable cleavage of LDL. However, the denaturation temperature of irradiated samples at Day 0 shifted about 1 C lower than that of the nonprocessed sample. Results indicated that electron beam irradiation did not cause significant physical, chemical or functional changes of egg yolk, or cleavage of egg yolk protein. Therefore, electron beam irradiation could serve as a preservation method for liquid egg yolk.

Amino Acid Sequence↗