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PubMed2002

Effect of electron beam irradiation on poultry meat safety and quality.

The purpose of this study was to determine the effectiveness of electron beam irradiation at doses of 1.0 and 1.8 kGy on the elimination of bacteria from boneless, skinless chicken breasts without significantly altering product quality. Microbial testing was conducted in triplicate using a whole carcass rinse method with each nonirradiated control group and an irradiation treatment group consisting of 10 samples. Results indicated that mean counts for coliforms, generic Escherichia coli, and psychrotrophs were 3.13, 3.26, and 1.92 log10 cfu/200 mL rinsate, respectively, in the control samples. However, these populations were not detected after the samples were irradiated with 1.0 or 1.8 kGy. Mean count of 4.60 log10 cfu/200 mL rinsate was detected for aerobic bacteria in the control samples. Irradiation doses of 1.0 and 1.8 kGy reduced the levels to 2.23 and 1.62 log10 cfu/200 mL rinsate, respectively. Irradiation also rendered the fillets free of Salmonella and Campylobacter. Consumer taste panels (product stored for 0, 14, and 28 d at 0 C) indicated that, at Day 0, there were no differences among controls and treatment groups for any of the quality attributes tested. At Day 14, texture and flavor attributes were lower for the irradiated groups. At Day 28, samples irradiated with 1.0 and 1.8 kGy were less desirable with decreased texture, flavor, and overall acceptability. Degree of lipid oxidation also increased as storage time and level of irradiation increased. Irradiated samples also had higher a* values, indicating they were pinker in color.

Animals↗
PubMed1982

An investigation of the genetic toxicology of irradiated foodstuffs using short-term test systems. III--In vivo tests in small rodents and in Drosophila melanogaster.

Six in vivo genetic toxicity tests were carried out on irradiated or unirradiated cooked chicken, dried dates and cooked fish. The tests were as follows: sex-linked recessive lethal mutations in Drosophila melanogaster (dried dates only), chromosome aberrations in bone marrow of Chinese hamsters, micronucleus test in rats, mice and Chinese hamsters, sister-chromatid exchange in bone marrow of mice and Chinese hamsters and in spermatogonia of mice, and DNA metabolism in spleen cells of Chinese hamsters. None of the tests provided any evidence of genetic toxicity induced by irradiation. However, dried dates, whether irradiated or not, showed evidence of some genetic toxicity in their effect on DNA metabolism in spleen cells and SCE induction in bone marrow. Feeding irradiated fish affected DNA metabolism in the spleen cells of Chinese hamsters. This effect could be interpreted as an induction of an immunoactive compound, although it could also be explained by the persistence of an immunoactive compound due to the removal by irradiation of spoilage organisms that would normally degrade it.

Animals↗
PubMed2003

Ionizing radiation induces formation of malondialdehyde, formaldehyde, and acetaldehyde from carbohydrates and organic acid.

A study was conducted to investigate irradiation-induced formation of malondialdehyde (MDA), formaldehyde (FA), and acetaldehyde (ACT) from fructose, sucrose, glucose, and malic acid solutions. MDA and FA were generated from the carbohydrate solutions upon irradiation while little was formed from malic acid solution. On the other hand, a much higher amount of ACT was formed from malic acid than from the carbohydrate solutions. The G values (number of molecules formed per 100 eV radiation) for MDA were 0.042, 0.0066, and 0.0026 from 0.9 mg mL(-1) fructose, sucrose, and glucose solutions at pH 3.5, respectively. The G values for FA formation were 0.134, 0.233, and 0.0081 from the fructose, sucrose, and glucose solutions, respectively. As concentration of sugars in solutions increased from 0 to 90 mg mL(-1), the formation of these compounds increased rapidly. A further increase in sugar concentration from 90 to 900 mg mL(-1) resulted in a lower rate of increase in MDA and FA formation. pH had a profound effect on the irradiation-induced formation of these compounds from carbohydrates, especially on MDA formation. The minimum amount of MDA from fructose and glucose solutions was observed at pH 5 while formation of MDA from sucrose solution decreased as pH decreased from 7 to 2. The results can be used by the food industry to optimize food formulation in order to minimize formation of these compounds.

Acetaldehyde↗
PubMed1995

Alteration of apparent viscosity of irradiated pepper--a tool for semi-quantitative estimation of irradiation dose.

The feasibility of using apparent viscosity (eta a) as a method for detecting the occurrence of previous irradiation of pepper was studied. Apparent viscosity of heat-treated suspensions of white and black pepper, nonirradiated or irradiated with different doses of ionising radiation (gamma), was measured under different "shear rates". Results of previous research were therefore expanded and their usefulness examined; low shear rate conditions were found to be preferable for the detection and semi-quantitative evaluation of irradiation doses. The experimental methodology for semi-quantitative estimation was developed and its scope and limitations are presented.

Dose-Response Relationship, Radiation↗
PubMed1975

Toxicologic and hygienic investigation of potatoes irradiated with a beam of fast electrons and gamma-rays to control sprouting.

Potatoes exposed either to gamma-rays at a dose of 20 krad, or irradiated with a beam of fast electrons at a dose of 30 krad to inhibit the sprouting of tubers, were studied for mutagenic effects. Toxic action and influence on the fertility were also investigated. Extracts of irradiated potatoes (10 krad gamma-rays), stored and then boiled, were also studied for their mutagenic effects. The induction of dominant lethal mutations (DLM) was used as indicator of mutagenic action of potatoes in male rats, that of the extracts of potatoes in male mice. Experimental animals (white rats) were fed with irradiated potatoes. Neither a toxic, nor a mutagenic action was found. Oral treatment of male mice with extracts of irradiated potatoes also did not increase the frequency of DLM in male mice.

Animals↗
PubMed1993

Comparison of electron irradiation diets and gamma irradiation diets for reproductive effects on rats.

Rats were maintained on 50 kGy electron irradiation diets. Effects of the diets on reproductive performance of parents and developmental performance of fetuses (F1 and F2) were studied by comparison with data in rats maintained on gamma irradiation diets, as control animals, and the background data of our facility. As the result, no specific changes were observed in the group maintained on electron irradiation diets. Electron irradiation diets sterilized under the condition of 50 kGy irradiation in the present study, as well as the existing gamma irradiation diets, were found to be useful for breeding and nursing rats.

Animal Feed↗
PubMedDate not supplied

[Influence of the storage and culinary processing of irradiated potatoes on the cytogenetic activity of extracts obtained from them].

Male-rats (25--27 g) were given perorally extracts separated from potato subjected to gamma-radiation in a dose of 10 krads (test groups) and from nonirradiated tubers (controls). The extracts were introduced for a period of one week, daily in an amount of 1 ml. The male from the test groups (each numbering 8--10 animals) received extracts of the raw potato stored for 4 months after irradiation and of the potato subjected to thermal treatment (cooking) after 1 day, 1 and 4 months of its storage. The frequency of chromosomal aberrations in the bone marrow cells was determined by the anaphase method. Altogether about 34 thous. cells (500-600 from each animal) were counted. The results testified to a significantly reduced frequency of chromosomal aberrations (bridges and fragments) occurring in the bone marrow cells of the mice which received extracts from the raw stored irradiated potato and from thermally treated freshly irradiated tubers, as compared to extracts obtained from the raw freshly irradiated potatoes. The extracts of irradiated potato cooked after 1 and 4 month of storage did not display any mutagenic properties.

Animals↗
PubMed2004

Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.

Volatile N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) in irradiated pepperoni and salami sausages were determined using a gas chromatography coupled to a thermal energy analyzer (GC-TEA). These fermented sausages with aerobic or vacuum packaging were irradiated at 0, 5, 10, and 20 kGy, and then stored for 4 weeks at 4 degrees C. Both NDMA and NPYR in the fermented sausage were significantly reduced by irradiation. The vacuum packaging showed significantly lower (P < 0.05) N-nitrosamine levels than that of the aerobic ones. After storage, the contents of NDMA and NPYR in the irradiated sausage were lower than those of the non-irradiated control. Results indicated that a high dose of irradiation (>10 kGy) was needed to reduce the carcinogenic N-nitrosamines in the fermented sausage during storage and the GC-TEA analysis was effective in determining the N-nitrosamines in irradiated meats even at low trace levels.

Chromatography, Gas↗
PubMed1977

Evaluation of freshly irradiated wheat for dominant lethal mutations in Wistar rats.

Three independent, serially performed experiments involving acute and chronic feeding of freshly irradiated wheat (75 krad, gamma-irradiation) were carried out in Wistar rats. In the first experiment groups of 10 males were given wheat for 1 week; irradiated wheat was consumed by the animals within 24 h or irradiation. In the other two experiments feeding of males was continued for 6 (10 males per group) and 12 (13 males per group) weeks, respectively, and the irradiated wheat was fed within 7 days of irradiation. At the end of each treatment period each male was paired with 3 females for 7 days and sequentially at weekly intervals for 5 or 8 weeks. Females were killed and examined for live and dead implantations and corpora lutea. There were no differences between groups with regard to fertility nor was there any inter-group differences as regards pre- and post-implantation losses whether the rats were fed irradiated or non-irradiated wheat. This suggested that even feeding of freshly irradiated wheat does not induce any dominant lethal mutations in rats.

Animals↗
PubMed1980

Long-term feeding studies in mice fed a diet containing irradiated fish. II. 90-Day toxicity study.

Three groups of mice (F2b generation of Part I study) were fed for 90 days, either stock ration or diets containing 45% fish, either non-irradiated or irradiated with 1.75 kGy. Equal amounts of cod and redfish (ocean perch) constituted the fish portion of the diet. Haematological and clinical chemical examinations revealed no treatment-related effects. There were no untoward terminal gross or histopathological changes. An initial lag in weight gain of males fed fish diets was attributed to reduced food consumption, due to the difference in texture of the fish diets compared with the stock ration.

Animals↗
PubMedDate not supplied

[Tyndalization by gamma rays. Preliminary esperiments on grape].

The analysis of rot in two grape cultivars ("Moscato bianco" and "Favorita") has shown that the most effective gamma rays dose which pasteurizes fruit pulp with little or no damages is about 180-200 Kr. if administered divided into three fractions, the irradiated sample is less affected by infections (P = 0.01) then the 100 Kr or control samples. On the opposite, no difference between various doses could be detected when gamma rays are administered all at once.

Food Irradiation↗
PubMed2006

Gamma-irradiated dry fruits. An example of a wide variety of long-time dependent EPR spectra.

EPR spectra of dry, sugar containing fruits--raisins, sultanas, figs, dates, peaches, blue plums and chokeberry recorded before and after irradiation with gamma-rays, are reported. It is shown that weak singlet EPR line with 2.0031+/-0.0005 can be recorded before irradiation of seeds, stones or skin of chokeberry, figs and raisins as well as flesh of blue plum, raisins and peaches. EPR signals of various shape are distinguished after irradiation in different parts of the fruits, as well as in randomly cut pieces of them: As a result, randomly cut pieces of dry fruits suitable for EPR studies, containing various constituents, exhibit different in shape and intensity EPR spectra. Kinetic studies followed for 1 year on the time stability of all reported EPR signals indicate that intensity ratio between the simultaneously appearing EPR signals in particular fruit varies from 1:20 immediately after irradiation to 1:0.5 at the end of the period. These observations open a new possibility for identification of irradiated fruits - using the magnitude of the intensity ratio to find the approximate date of radiation processing in the first ca. 30-100 days.

Dose-Response Relationship, Radiation↗
PubMedDate not supplied

[Peripheral blood picture following dietary changes and neuro-emotional stress].

The effects of diets prepared for prolonged space flights and stress exposures on peripheral blood of 42 healthy male test subjects was studied. The morphology of peripheral blood remained essentially unaltered, when test subjects were given dehydrated diets (freshly prepared, stored for 2 years and exposed to proton irradiation of a dose of 24,000 rad) or Salyut-6 space diet. Stress effects brought about neutrophil leukocytosis and lymphopenia which could be prevented with dietary supplements.

Adult↗
PubMed1993

[ESR and HPLC studies of the detection of gamma irradiation of eggs].

Two methods for the identification of irradiated eggs are presented. Electron spin resonance (ESR) detects radiation-specific radicals in the calcite matrix of eggshells. ESR gives unequivocal results for doses clearly below the technologically relevant dose. The stability of the radical in the calcite matrix was tested over a period of 6 weeks. Products that contain no or only low amounts of fat but a high percentage of protein can be identified by HPLC. Only in the chromatograms of irradiated samples is a peak of the amino acid ortho-tyrosine present. This HPLC method may be of great interest especially for the identification of irradiated pasteurized liquid egg white.

Amino Acids↗
PubMed1981

[Development of a grain irradiator-optimum design of the irradiator (author's transl)].

In order to design a rice irradiator with mass flow rate of 50 to 100 ton/h and with irradiation of 100 to 300 Gy (10 to 30 krad), the optimum dimensions of the irradiator were derived from the relation between the dimension and processing efficiency (mass flow rate/total activity of gamma-ray source). The main results are: (1) processing efficiency depended on the incidence efficiency to gamma-ray energy into grain, the absorption efficiency of the energy in grain and the required dose of grain, (2) there was no difference in the optimum values of dose uniformity of grain irradiated in each irradiation region, (3) the optimum length of the source was 0.644 times of length of the region, (4) the optimum values of processing efficiency and dose uniformity of grain were 5.925 x 10(-9) g/h/Bq and 1.57, respectively.

Food Irradiation↗