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PubMed1980

Investigations on the origin of two radiation-induced compounds in irradiated meat.

After irradiation with 0.5 Mrad or higher doses, a radiation-induced ninhydrin-positive compounds was found in the muscle tissue of warm-blooded animals. In carp muscle another compound called X was formed. The origin of these two compounds was investigated. Irradiation of various amino acids and related compounds showed that substance Y is formed from the dipeptides carnosine and anserine, which are present in muscle tissue of warm-blooded animals unusually high concentrations. In carp muscle containing relatively high levels of histidine, but only low concentrations of anserine as the only dipeptide, histidine furnished compound X. This compound was found to be relatively stable in acid medium. After acid hydrolysis of irradiated carnosine solutions and of extracts of irradiation muscle tissue from warm-blooded animals, compound Y was no longer observed, but another compound appeared that was similar to X with regard to colour and migration properties during high-voltage electrophoresis and column chromatography.

Amino Acids↗
PubMed1998

Effect of gamma irradiation on the production of cell wall degrading enzymes by Aspergillus niger.

Fungi occurring in Egyptian fruits in the City of Qena were studied. Results from the examination of 25 replicated samples of plums, pears and apples are reported. Examinations were carried out by direct plating after surface disinfection in a 0.5% (w/v) calcium hypochlorite solution on Czapek's-Dox agar. The dominant fungus found in the three types of fruit was Aspergillus niger, which was present in 88% of plum samples, 80% of pear samples and all of the apple samples. The lowest dose of gamma irradiation (1 MCi for 10 min) enhanced the three isolates of A. niger investigated to produce more biomass and polygalactronase, pectinmethylglacturonase, cellulase and protease. The higher doses (1 MCi for 20 and 30 min) were inhibitory to the growth of A. niger.

Aspergillus niger↗
PubMed2003

Effect of irradiation of individual feed ingredients and the complete diet on nursery pig performance.

A total of 1,210 nursery pigs was used in two experiments to evaluate the effects of irradiation of typical nursery diet ingredients, specialty protein products, and the whole diet on nursery pig performance. In Exp. 1, 880 barrows and gilts (15 +/- 2 d of age at weaning) were used in two growth trials (14 d and 12 d for Trials 1 and 2, respectively) to determine the effects of individual ingredient and whole-diet irradiation on nursery pig performance. Overall (d 0 to 14 of Trial 1 and d 0 to 12 of Trial 2), ADG was greater (P < 0.05) for pigs fed irradiated animal plasma compared with pigs fed the control, the diet containing irradiated microingredients, and the diet that was manufactured and irradiated. Also, pigs fed irradiated soybean meal had greater (P < 0.05) ADFI compared with pigs fed the manufactured diet that was irradiated. Pigs fed the diet containing irradiated animal plasma had improved feed efficiency (G:F; P < 0.05) compared with those fed the diet with irradiated microingredients and when all ingredients were irradiated before manufacturing of complete feed. Finally, pigs fed irradiated corn, whey, fishmeal, soybean oil, microingredients, or if all ingredients or the whole diet were irradiated, had similar ADG, ADFI, and G:F (P > 0.12) to control pigs. In Exp. 2, 330 nursery pigs (20 +/- 2 d of age at weaning) were used to determine the effects of irradiation of commercially available specialty protein products in diets for nursery pigs. Overall, ADG was greater (P < 0.05) when pigs were fed diets containing nonirradiated spray-dried animal plasma and egg combination (SDAPE) and dried porcine digest (DPD) compared with pigs fed the control diet containing no specialty protein products. In addition, G:F was improved (P < 0.05) when pigs were fed diets containing nonirradiated SDAPE, DPD, spray-dried beef muscle (SDBM), and spray-dried whole egg (SDWE) compared with pigs fed the control diet. Pigs fed irradiated SDAPE and SDBM had greater (P < 0.05) ADG than pigs fed the nonirradiated forms. Pigs fed irradiated SDBM had improved (P < 0.05) G:F compared with pigs fed the nonirradiated form. In Exp. 1 and 2, an irradiation treatment level of 8.5 kGy was effective in reducing the total bacterial concentration of all ingredients evaluated, as well as the whole diet in Exp.1. Irradiation of certain ingredients, but not the complete diet, increased growth performance of nursery pigs.

Animal Feed↗
PubMed2003

Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.

Volatile aroma principles, nonvolatile taste constituents (caffeine and chlorogenic and caffeic acids), and glycosidically bound aroma compounds of monsooned and nonmonsooned raw arabica coffee were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC). Among the most potent odor active constituents known to contribute to the aroma of the green beans, 3-isopropyl-2-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 4-vinylguaiacol, beta-damascenone, (E)-2-nonenal, trans,trans-2,4-decadienal, phenylacetaldehyde, and 3-methylbutyric acid were detected by GC-MS in both samples. A decrease in content of methoxypyrazines and an increase in 4-vinylguaiacol and isoeugenol resulted in a dominant spicy note of monsooned coffee. These phenolic compounds exist partly as their glycosides, and their release from the bound precursors during monsooning accounted for their higher content in monsooned coffee. A considerable decrease in astringent chlorogenic acid as a consequence of hydrolysis to bitter caffeic acid was noted in monsooned coffee. Radiation processing of nonmonsooned beans at a dose of 5 kGy resulted in an increased rate of monsooning. At this dose a quantitative increase in most of the aroma active components could be observed in all samples studied. Hydrolysis of chlorogenic acid to caffeic acid was noted in radiation-processed monsooned coffee beans irrespective of whether the treatment was carried out before or after monsooning. These changes were, however, not observed in irradiated, nonmonsooned coffee beans, suggesting an enzymatic rather than a radiolytic cleavage of chlorogenic acid. A rationale behind the mechanism of monsooning and radiation-induced enhancement of the monsooning process is discussed.

Caffeic Acids↗
PubMed2003

Effects of blood meal pH and irradiation on nursery pig performance.

A total of 720 nursery pigs in three experiments were used to evaluate the effects of blood meal with different pH (a result of predrying storage time) and irradiation of spray-dried blood meal in nursery pig diets. In Exp. 1, 240 barrows and gilts (17 +/- 2 d of age at weaning) were used to determine the effects of blood meal pH (7.4 to 5.9) in diets fed from d 10 to 31 postweaning (7.0 to 16.3 kg of BW). Different lots of dried blood meal were sampled to provide a range in pH. Overall (d 0 to 21), pigs fed diets containing blood meal had greater ADG (P < 0.05) and ADFI (P < 0.05) than pigs fed diets without blood meal. Ammonia concentrations in blood meal rose as pH decreased. However, blood meal pH did not influence (P > 0.16) ADG, ADFI, or gain:feed (G:F). In Exp. 2, 180 barrows (17 +/- 2 d of age at weaning) were used to determine the effects of post drying pH (7.6 to 5.9) and irradiation (gamma ray, 9.5 kGy) of blood meal on growth performance of nursery pigs from d 5 to 19 postweaning (6.8 to 10.1 kg of BW). One lot of whole blood was isolated with 25% of the total lot dried on d 0, 3, 8, and 12 after collection to create a range in pH. Overall, pigs fed blood meal had improved G:F (P < 0.01) compared to pigs fed the control diet. Similar to Exp. 1, the ammonia concentration of blood meal increased with decreasing pH. Blood meal pH did not influence ADG, ADFI, or G:F (P > 0.21), but pigs fed irradiated blood meal (pH 5.9) had greater ADG and G:F (P < 0.05) than pigs fed nonirradiated blood meal (pH 5.9). In Exp. 3, 300 barrows (17 +/- 6 d of age at weaning) were used to determine the effects of blood meal irradiation source (gamma ray vs. electron beam) and dosage (2.5 to 20.0 kGy) on growth performance of nursery pigs from d 4 to 18 postweaning (8.7 to 13.2 kg of BW). Overall, the mean of all pigs fed blood meal did not differ in ADG, ADFI, or G:F (P > 0.26) compared to pigs fed the control diet without blood meal. Pigs fed irradiated blood meal had a tendency (P < 0.10) for increased G:F compared with pigs fed nonirradiated blood meal. No differences in growth performance were detected between pigs fed blood meal irradiated by either gamma ray or electron beam sources (P > 0.26) or dosage levels (P > 0.11). These studies suggest that pH alone as an indicator of blood meal quality is not effective and irradiation of blood meal improved growth performance in nursery pigs.

Animal Feed↗
PubMed2000

[Effect of irradiation on the shelf-life of aquatic products].

The effect of irradiation at doses of 0-10 kGy on the shelf-life of aquatic products was determined. The results showed that irradiation could not prolong the shelf-life of aquatic products kept at 25 degrees C. While the aquatic products were kept at refrigerator (4 degrees C), the irradiation could prolong the shelf-life and effectively reduce the total aerobic plate count. Irradiation could effectively reduce the number of coliform to less than 300/kg and eliminate Shigella shigae, Salmonella and Vibrio parahaemolyticus inoculated on shrimp, needle fish and crucian. A dose of 2.5 kGy could delay the rising of total volatile basal nitrogen in samples.

Animals↗
PubMed2006

Irradiation as a methyl bromide alternative for postharvest control of Omphisa anastomosalis (Lepidoptera: Pyralidae) and Euscepes postfasciatus and Cylas formicarius elegantulus (Coleoptera: Curculionidae) in sweet potatoes.

Irradiation studies were conducted with three sweet potato, Ipomoea batatas (L.) Lam., pests to determine an effective dose for quarantine control. Dose-response tests indicated that the most radiotolerant stage occurring in roots was the pupa of sweetpotato vine borer, Omphisa anastomosalis (Guenee), and the adult of West Indian sweetpotato weevil, Euscepes postfasciatus (Fairmaire), and sweetpotato weevil, Cylas formicarius elegantulus (Summers). In large-scale confirmatory tests, irradiation of 60,000 C. formicarius elegantulus adults, 62,323 E. postfasciatus adults, and 30,282 O. anastomosalis pupae at a dose of 150 Gy resulted in no production of F1 adults, demonstrating that this dose is sufficient to provide quarantine security.

Analysis of Variance↗
PubMed1998

Thiamin, riboflavin, and alpha-tocopherol content of exotic meats and loss due to gamma radiation.

Changes in thiamin, riboflavin, and alpha-tocopherol concentrations due to gamma irradiation were followed in alligator, caiman, bison, and ostrich (exotic) meats. The proximate composition showed that the exotic meats generally had lower fat content than domestic animal meats and that the thiamin content of the reptiles was lower. The changes in the vitamins due to irradiation were similar to those previously observed for domestic species. The results indicate that the loss of vitamins in these species is negligible insofar as the American diet is concerned, and that the concept of "chemiclearance" is applicable to exotic meats.

Analysis of Variance↗
PubMed1999

Determination of hydroxytryptophan isomers in gamma-irradiated egg white, chicken meat, and shrimps.

The radiation induced products of tryptophan (TRP) were determined in gamma-irradiated egg white, chicken meat and shrimps using RP-HPLC and electrochemical detection. A two-step hydrolysis with proteinase K and carboxypeptidase A was developed to release the radiation products from egg white and chicken meat and with proteinase K and pronase E from shrimps. The four hydroxytryptophan isomers (OH-Trp) were identified and quantified as radiation products in all samples. The amounts ranged between 0.02 and 1.97 mg/kg protein. A significant difference between irradiated and unirradiated samples was found for irradiation doses of more than 3 kGy for egg white and chicken meat. For shrimps no significant increase of OH-Trp isomers was measured up to a radiation dose of 5 kGy.

5-Hydroxytryptophan↗
PubMed2006

Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments.

Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (Dgamma = 0.65 kGy) and heat (D(55 degrees C) = 11.31 min, z = 4.9 degrees C). Irradiation followed by thermal treatment at 55 or 57 degrees C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D(55 degrees C) and D(57 degrees C) of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D(55 degrees C) and D(57 degrees C) of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57 degrees C, respectively, and would inactivate 9 log units of Salmonella serovars.

Animals↗
PubMed2000

Detection of radiation-induced hydrocarbons and 2-alkylcyclobutanones in irradiated perilla seeds.

The method consists of the extraction of fat from perilla seeds, separation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of hydrocarbons and 2-alkylcyclobutanones by gas chromatography-mass spectroscopy (GC-MS). Concentrations of hydrocarbons and 2-alkylcyclobutanones increased with the irradiation dose. The major hydrocarbons in the irradiated perilla seeds were 8-heptadecene and 1,7-hexadecadiene from oleic acid and 6,9-heptadecadiene and 1,7,10-hexadecatriene from linoleic acid. One of the 2-alkylcyclobutanones, 2-(5'-tetradecenyl)cyclobutanone, was found in the highest concentration in the irradiated perilla seeds. Radiation-induced hydrocarbons in the perilla seeds were detected at doses of 0.5 kGy and higher, and radiation-induced 2-alkylcyclobutanones were detected at doses of 1 kGy and higher. These compounds were not detected in nonirradiated perilla seeds.

Butanones↗
PubMed2000

Electron paramagnetic resonance identification of irradiated cuttlefish (Sepia officinalis L.).

Gamma-ray irradiated fresh cuttlefish bone display very intense Electron Paramagnetic Resonance (EPR) spectra, which could be attributed to five different centers, including CO2-, previously observed in irradiated carbonates. All centers display a positive correlation with the absorbed dose, described by linear or saturation type dependencies. During 36 h of isothermal annealing at 100 degrees C, three of them decayed with time exponentially, one remained constant, while the EPR spectrum amplitude of the fifth increased.

Animals↗
PubMed2005

Thermoluminescence properties of Chile Guajillo paprika Mexicano.

The thermoluminescence properties of the inorganic dust extracted from the Chile Guajillo (paprika) Mexicano, were studied in order to verify the possibility of using the TL technique to discriminate between irradiated and non irradiated peppers. The inorganic dust was found to consist of quartz 60%, albite (NaAlSi(3)O(8)) 30%, and ortose (KAlSi(3)O(8)) 10%. Its thermoluminescence dose response covers the wide dose range of 1 Gy--10 kGy, which was attributed mainly to feldspars. Its high sensitivity and its stability over 10 irradiation-readout cycles allow the application of a single grain--single aliquot regeneration dosimetry in Chile Guajillo (paprika). Evaluations based on trapping parameters show that thermal fading at room temperature for glow-peaks above 180 degrees C, is not a problem in the dosimetry of paprika.

Capsicum↗
PubMed2004

Ionizing irradiation quarantine treatment against oriental fruit moth (Lepidoptera: Tortricidae) in ambient and hypoxic atmospheres.

Oriental fruit moth, Grapholita molesta (Busck), is a pest of many rosaceous temperate fruits, including pomes, Malus spp., and stone fruits, Prunus spp., in much of the world. However, some areas are free of the pest, and shipments of fruit hosts from infested to noninfested areas may be regulated. Current quarantine treatments for oriental fruit moth include methyl bromide fumigation and cold storage for several weeks. Methyl bromide use is being restricted because it is a stratospheric ozone-depleting substance, and alternatives are sought. Cold is not tolerated by many hosts of oriental fruit moth. The objective of this research was to develop irradiation quarantine treatments against the pest under ambient and hypoxic storage conditions because some hosts of oriental fruit moth are stored in hypoxic atmospheres, and hypoxia is known to lessen the effects of irradiation. In ambient atmospheres, no adults emerged from 58,779 fifth instars (the most radiotolerant stage present in fruit) irradiated with a target dose of 200 Gy (195-232 Gy measured). In atmospheres flushed with nitrogen, 5.3% of adults emerged from 44,050 fifth instars irradiated with a target dose of 200 Gy (194-230 Gy measured), but they died at a faster rate than control adults and without laying eggs. A dose of 232 Gy (the maximum recorded when 200 Gy was targeted) is recommended to disinfest any fruit of oriental fruit moth under ambient and hypoxic atmospheres.

Animals↗
PubMed2006

Mode of inactivation of probiotic bacteria affects interleukin 6 and interleukin 8 production in human intestinal epithelial-like Caco-2 cells.

Five lactic acid bacteria and two bifidobacteria strains were heat or irradiation inactivated. Inactivated cultures were evaluated for their effects on cytokines interleukin (IL) 6 and IL-8 production in human intestinal-like Caco-2 cells. For both heat- and irradiation-inactivated cultures, production of IL-6 and IL-8 was dependent on the specific microorganism. However, with all of the cultures, both IL-6 and IL-8 production was significantly higher (P < 0.05) in Caco-2 cells that were treated with heat-inactivated probiotic bacteria compare to the irradiation-inactivated bacteria. In the majority of the cases, heat-inactivated bacteria induced IL-6 and IL-8 production, whereas irradiation-inactivated bacteria attenuated both cytokine production. Our results indicate that the same probiotic bacteria used in the same cell culture could provide opposite cytokine production and immune modulation results based on its mode of inactivation; therefore, it is important to describe inactivation methods and conditions in detail when characterizing probiotic effects.

Bifidobacterium↗
PubMedDate not supplied

Microbiological screening method for indication of irradiation of spices and herbs: a BCR collaborative study.

A BCR1 collaborative study was conducted with a microbiological screening method based on the combined use of the direct epifluorescent filter technique (DEFT) and the conventional aerobic plate count method (APC) for detection of irradiation of spices and herbs. Collaborative samples of whole allspice, whole and powdered black peppers, whole white pepper, paprika powder, cut basil, cut marjoram, and crushed cardamom irradiated with doses of 0, 5, and 10 kGy were analyzed by 8 laboratories. The total number of the collaborative samples, with arbitrarily labeled codes, was 192. The percentage of acceptable results was 95.5%. The identification of irradiated from nonirradiated spices and herbs was analyzed statistically by using explorative techniques. The average values of the differences between DEFT and APC in samples irradiated with doses of 5 and 10 kGy were 5.1 and 6.1 logarithmic units, respectively. The differences between DEFT and APC generally increased to at least 3.5 logarithmic units, whereas the difference in the case of unirradiated spices was insignificant. However, conclusive evidence of irradiation relies on the knowledge that the sample was not fumigated or heat treated. The reproducibility relative standard deviations for the differences were 12.3, 19.9, and 20.7% with the doses of 10 and 5 kGy and for unirradiated samples, respectively, indicating acceptable variabilities among laboratories.

Biological Assay↗
PubMed1994

Rumen degradability of dry matter and crude fibre of irradiated and sodium hydroxide treated straws.

Wheat straw (WS) and triticale straw (TS) were treated with 2- and 4%-NaOH and/or 300- and 600-kGy radiation doses (accelerated electrons) for improvement of the nutritional value of these feeds. Beside the chemical composition of straws, the nylon bag rumen disappearance of dry matter and crude fibre was estimated. NaOH did not influence the chemical composition of straws, while irradiation significantly reduced the level of crude fibre (CF), neutral detergent fibre (NDF) and acid detergent fibre (ADF) proportionally to the dose. The level of nitrogen free extractives (NFE) and alpha-linked glucose polymers pronouncedly increased in the radiated straws. NaOH treatment raised potential rumen degradability of DM and irradiation did so in the case of potential as well as effective degradability. It was not able to prove the summarized influence of both treatments on DM and CF rumen degradability of the straws. The dynamics of the rumen disappearance of DM was different in the straws.

Animal Feed↗
PubMed2002

Combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef.

This study was conducted to evaluate the combined effect of gamma irradiation and the incorporation of natural antimicrobial compounds in cross-linked films on the microbiological and biochemical characteristics of ground beef. Medium-fat (23% fat) ground beef patties were divided into three separate treatment groups: (i) control samples without additives, (ii) ground beef samples containing 0.5% (wt/wt) ascorbic acid, and (iii) ground beef samples containing 0.5% ascorbic acid and coated with a protein-based cross-linked film containing immobilized spice powders. Meat samples were irradiated at doses of 0, 1, 2, and 3 kGy and stored at 4 +/- 2 degrees C. Microbial growth (based on total aerobic plate counts [APCs] and total coliforms) was evaluated, as were the content of thiobarbituric acid-reactive substances (TBARS) and that of free sulfydryl groups. At the end of the storage period, Enterobacteriaceae, presumptive Staphylococcus aureus, presumptive Pseudomonas spp., Brochothrix thermosphacta, and lactic acid bacteria were enumerated. Regardless of the treatment group, irradiation significantly (P < or = 0.05) reduced the APCs. Irradiation doses of 1, 2, and 3 kGy produced immediate APC reductions of 2, 3, and 4 log units, respectively. An APC level of 6 log CFU/g was reached after 4, 7, and 10 days for samples irradiated at 1, 2, and 3 kGy, respectively. Lactic acid bacteria and B. thermosphacta were more resistant to irradiation than were Enterobacteriaceae and Pseudomonas. The TBARS and free sulfydryl contents were stabilized during postirradiation storage for samples containing ascorbic acid and coated with the protein-based cross-linked film containing immobilized spice powders.

Animals↗