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At least 793 records · Page 44Linked to original sources
PubMed1970

Radiation treatment of foods. II. Public health significance of irradiation-recycled Salmonella.

Salmonellae resistant to gamma irradiation were developed by repeated irradiation and subculturing in a nutrient broth-yeast extract medium. Few differences were noted in the biochemical characteristics of parent and resistant cultures; however, microculture studies revealed variations in morphology and in cell division patterns. A considerable decrease in pathogenicity for day-old chicks was apparent with resistant cultures, but their phenol-water extracts were as toxic as parent material for 10-day chick embryos. Five serial chick passages did not reverse the reduced pathogenicity or aberrant morphology of a resistant Salmonella typhimurium culture. Results of phage typing of both parent and serially irradiated S. typhimurium were inconclusive, whereas the O-1 genus-specific phage lysed all parent serotypes tested but only one of the serially irradiated cultures. Agglutination of parent S. typhimurium cells with their homologous rabbit antiserum was unaffected by prior absorption with resistant strains. The results indicate that radiation recycling altered Salmonella into strains of lesser public health significance.

Agglutination Tests↗
PubMed2006

Chemistry and reactions of reactive oxygen species in foods.

Reactive oxygen species (ROS) are formed enzymatically, chemically, photochemically, and by irradiation of food. They are also formed by the decomposition and the inter-reactions of ROS. Hydroxy radical is the most reactive ROS, followed by singlet oxygen. Reactions of ROS with food components produce undesirable volatile compounds and carcinogens, destroy essential nutrients, and change the functionalities of proteins, lipids, and carbohydrates. Lipid oxidation by ROS produces low molecular volatile aldehydes, alcohols, and hydrocarbons. ROS causes crosslink or cleavage of proteins and produces low molecular carbonyls from carbohydrates. Vitamins are easily oxidized by ROS, especially singlet oxygen. The singlet oxygen reaction rate was the highest in ss-carotene, followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.

Food↗
PubMed1965

Application of replica plating and computer analysis for rapid identification of bacteria in some foods. II. Analysis of microbial flora in irradiated Dover sole (Microstomus pacificus).

This investigation was carried out to determine the nature of the microbial flora shifts in dover sole as a result of irradiation and storage at 6 C. The relationship was determined between the microorganisms which initially survive irradiation and those making up the final spoilage flora. A total of 2,723 isolates were examined by use of the replica-plating and computer analysis method. The spoilage of the unirradiated control samples during storage at 6 C was almost entirely due to the growth of Pseudomonas. This group, which occupied 25% of the fresh flora, grew to nearly 100% in 2 days of storage. In contrast, irradiation doses of 0.1, 0.2, 0.3, and 0.4 Mrad favored the growth of Achromobacter and yeasts. The Micrococcus, which survived radiation, did not grow at 6 C. At 0.5 Mrad, spoilage of fish samples was due entirely to the growth of yeasts.

Alcaligenes↗
PubMed2000

Capability for identification of gamma-irradiated bovine liver by new high sensitivity comet assay.

DNA in food will sustain damage by gamma radiation. The detection capability of the high sensitivity comet assay was studied using fluorescence-microscopy. Beef liver was irradiated at a range of 1 Gy to 8 kGy. Single cells were obtained from the irradiated liver, then analyzed by agaros-gel electrophoresis. The pH of the buffer for electrophoresis was pH 13, which is generally utilized for sensitive detection of DNA damage. The pattern formed by DNA was visualized by staining with ethidium bromide. The resulting comets were evaluated with a scale we developed, and Influence Scores were calculated based on the Tice method. It is possible to detect irradiation damage to beef liver at 10 Gy. Together with Influence Score, histogram of comet type is used for detection of irradiation. We elucidated those histograms were useful for distinguishing damage caused by irradiation from that of others. DNA damage can be caused not only by irradiation, but also by the other treatments. Therefore, the respective influences of freezing, preservation, irradiating temperature, atmosphere of irradiation, cooking, and homogenizing devices were also examined. This new comet assay will be a useful method of detecting DNA damage to identify irradiated foods.

Animals↗
PubMed2003

Apoptosis induced by gamma irradiation of Taenia solium metacestodes.

Gamma irradiation of food is considered a possible approach to control food-borne diseases. In cysticercosis, previous studies have shown that irradiating (with 0.3 kGy) pork infected with Taenia solium larvae completely inhibits growth of the parasite. This study was conducted to evaluate the mechanisms that induce the effect of gamma irradiation on metacestodes of T. solium. Metacestodes were obtained from several infected pigs and irradiated with a dose of 0.3 kGy. The viability of the metacestodes was evaluated by their capacity to evaginate in vitro and in vivo development to tapeworms after they were orally infected into prednisolone-treated golden hamsters. Using the typical ladder pattern of fragmented DNA and the TdT-mediated DUTP-nick-end labeling assay, apoptosis was evaluated in metacestodes after irradiation and in the scolices and tapeworms recovered from infected hamsters at 21 days post-infection. Apoptosis was observed in the structure of scolices obtained from hamsters at 21 days post-infection with irradiated metacestodes, This study provides evidence of the existence of apoptosis in the irradiated metacestodes of T. solium and helps elucidate the possible mechanisms that are involved when gamma irradiation inhibits the normal development of the T. solium metacestode into the adult worm.

Animals↗
PubMed2002

Irradiation temperature influences product quality factors of frozen vegetables and radiation sensitivity of inoculated Listeria monocytogenes.

Four frozen vegetables (broccoli, corn, lima beans, and peas) were gamma irradiated at subfreezing temperatures ranging from -5 to -20 degrees C to determine (i) the radiation sensitivity of an inoculated outbreak strain of Listeria monocytogenes (ATCC 49594), (ii) the effect of changing irradiation conditions (i.e., temperature) on that sensitivity, and (iii) the effect of the recommended radiation dose on the texture and color of irradiated frozen vegetables. The amounts of radiation necessary to reduce the bacterial population by 90% (D10-values) for L. monocytogenes differed significantly among vegetables at each irradiation temperature. D10 increased significantly with decreasing temperature for all vegetables, with each vegetable showing a different response pattern. At an irradiation temperature of -5 degrees C, D10 ranged from 0.505 kGy for broccoli to 0.613 kGy for corn. At -20 degrees C, D10 ranged from 0.767 kGy for lima beans to 0.916 kGy for peas. At -20 degrees C, radiation doses sufficient to achieve a 5-log10 kill (3.9 to 4.6 kGy) caused significant softening of peas and broccoli stems but not of corn or lima beans. Lower doses of comparable antimicrobial efficacy delivered at -5 degrees C (2.5 to 3.1 kGy) did not cause significant changes in texture in any vegetable. Color varied significantly among the dose-temperature combinations only for broccoli florets; this variation did not demonstrate a clear pattern of quality changes in response to irradiation.

Colony Count, Microbial↗