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PubMed1994

[Electron spin resonance measurements on dried fruit. Carbohydrate composition and ESR signal structure of irradiated fruit].

While in a previous work the ESR spectroscopic detection of irradiated dried fruits was reported, in this paper liquid chromatographic determination of the carbohydrate fraction of these fruits is introduced and connected with the ESR results. After irradiation of dried fruits three different types of ESR spectra are observed. In most cases the dried fruits can be attached to these various types by means of their sugar composition. It was also found that the ESR spectra observed for sucrose-rich fruits are very similar to that of pure sucrose. The structure of the ESR spectra can change with storage. Probably, radical rearrangement reactions in the samples are responsible for these changes.

Carbohydrates↗
PubMed1995

Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

The effect of heating alone (60, 65 or 70 degrees C), heating after irradiation (0.8 kGy) and heating after irradiation and storage for 14 days at 2-3 degrees C on the destruction of Listeria monocytogenes and Salmonella typhimurium in artifically inoculated minced cook-chill roast beef and gravy was investigated. Inoculated minced roast beef samples (5 g) were heated in Stomacher bags completely immersed in a water bath at each of the test temperatures. Survivors were enumerated and D and z values were determined for each of the pathogens. Observed thermal D values for two strains of L. monocytogenes at 60, 65 and 70 degrees C in the absence of pre-irradiation were 90.0-97.5 s, 34.0-53.0 s and 22.4-28.0 s, respectively, whereas thermal D values after pre-irradiation were 44.0-46.4 s, 15.3-16.8 s and 5.5-7.8 s at 60, 65 and 70 degrees C, respectively. This reduction in D values provides evidence for radiation-induced heat-sensitisation in L. monocytogenes. There was some evidence of heat-sensitisation of S. typhimurium at 60 degrees C, but not at either 65 or 70 degrees C. The z value also decreased as a consequence of pre-irradiation to a dose of 0.8 kGy (11.0-12.7 degrees C). The radiation-induced heat-sensitivity in L. monocytogenes was found to persist for up to 2 weeks storage at 2-3 degrees C prior to heating. As cook-chill products are intended to be reheated prior to consumption the results of the present study suggest that any L. monocytogenes present in a cook-chill product would be more easily killed during reheating if it were to be treated with a low dose of gamma radiation during manufacture.

Cold Temperature↗
PubMed1989

Recent advances in the development of a diagnostic test for irradiated foodstuffs.

Recent advances in the development and application of diagnostic tests for irradiated foodstuffs are reviewed. Exposure of water, the major chemical constituent of most foodstuffs to a source of ionising radiation initially generates the highly reactive radical species H., .OH and e- (aq) which react very rapidly with a wide variety of biological molecules. The detection of foodstuffs subjected to irradiation processing requires the identification and/or quantification of 'unnatural' chemical species (i.e. those not usually formed by normal metabolic processes) produced by the attack of .OH radical or e- (aq) on suitable 'target' molecules. Modern methods for the analysis of a series of these 'unnatural' products arising from the interaction of radiolytically-generated .OH radical or e- (aq) with polyunsaturated fatty acids, DNA, aromatic compounds and other biologically important scavenger molecules are examined. It is concluded that the analytical test to be conducted is highly dependent on the nature of the foodstuff to be tested.

Food Analysis↗
PubMed1991

Changes in the transport of 14C-leucine in tissue rings and activity of alkaline phosphatase and (Na+, K+) ATP-ase in mucosa of small intestine in broiler chickens fed on mixtures treated with gamma irradiation.

The effect of treating the combined feeds with gamma rays (0.35, 0.7 and 1.0 Mrad) was studied on the transport of 14C-leucine in intestinal rings and activity of alkaline phosphatase and (Na+, K+) ATP-ase in mucosa of small intestine of broiler chicks. It was established that in treating the combined feeds with gamma rays the transport of 14C-leucine increases in intestinal rings, being this effect most significant in treating with 0.35 Mrad. Activity of both alkaline phosphatase and (Na+, K+) ATP-ase in intestinal mucosa increases on feeding combined feeds treated with 0.35 Mrad, remains unchanged with 0.7 Mrad and decreases significantly with 1.0 Mrad.

Alkaline Phosphatase↗
PubMedDate not supplied

An alternative procedure for ESR identification of irradiated chicken drumsticks.

The ESR spectroscopy is, at present, the most established technique for quantitative analysis of irradiated chicken bone using the additive dose method. In this paper we tried a different approach to the problem analyzing the ESR behavior of a batch of chicken bone samples coming randomly from the market. Using a suitable and standardized sample preparation technique and sample positioning in the microwave cavity, we obtained a coefficient of variation of about 30% for the batch response. The calibration curve, obtained using the batch behavior up to 10 kGy, was used for a quantitative test on unknown samples.

Animals↗
PubMed2004

Far-infrared radiation increases the antioxidant properties of rice hull extract in cooked turkey meat.

To determine the antioxidant effects of rice hull extract exposed to far-infrared radiation, the added extracts were compared with sesamol in cooked turkey breast. Rice hull extract showed antioxidant properties in cooked turkey breast by reducing lipid oxidation and volatile aldehydes. Far-infrared radiation increased significantly the antioxidant activities of rice hull extracts. Rice hull extract irradiated by far-infrared (FRH) had lower TBARS values and fewer volatile aldehydes (hexanal, pentanal, and propanal) than a non-irradiated extract (IRH) during the 3 days of aerobic storage. Addition of FRH at 0.2% (w/w) in turkey meat could reduce the amounts of volatile hexanal to 18-47% of the control during the storage. However, the antioxidant activities of rice hull extracts did not last as long as those of pure sesamol due to the relatively low concentration of phenolics, and the extracts had some peculiar odor. Addition of rice hull extracts also increased both a and b values of the samples due to its brown intensity.

Aldehydes↗
PubMed2007

Evaluation of microwave irradiation for analysis of carbonyl sulfide, carbon disulfide, cyanogen, ethyl formate, methyl bromide, sulfuryl fluoride, propylene oxide, and phosphine in hay.

Fumigant residues in hay were "extracted" by microwave irradiation. Hay, in gastight glass flasks, was placed in a domestic microwave oven, and fumigants were released into the headspace by microwave irradiation. Power settings for maximum release of fumigants were determined for carbonyl sulfide (COS), carbon disulfide (CS(2)), cyanogen (C(2)N(2)), ethyl formate (EF), methyl bromide (CH(3)Br), sulfuryl fluoride (SF), propylene oxide (PPO), and phosphine (PH(3)). Recoveries of fortified samples were >91% for COS, CS(2), CH(3)Br, SF, PPO, and PH(3) and >76% for C(2)N(2) and EF. Completeness of extraction was assessed from the amount of fumigant retained by the microwaved hay. This amount was determined from further microwave irradiation and was always small (<5% of the amount obtained from the initial procedure). Limits of quantification were <0.1 mg/kg for COS, CS(2), C(2)N(2), EF, and PH(3) and <0.5 mg/kg for CH(3)Br, SF, and PPO. These low limits were essentially due to the absence of interference from solvents and no necessity to inject large-volume gas samples. The microwave method is rapid and solvent-free. However, care is required in selecting the appropriate power setting. The safety implications of heating sealed flasks in microwave ovens should be noted.

Animal Feed↗
PubMedDate not supplied

Thermoluminescence detection of irradiated shellfish: international interlaboratory trial.

An international interlaboratory trial was conducted using thermoluminescence for the detection of irradiated shellfish, aimed at validating the method for routine use. Nephrops norvegicus, mussels, brown shrimps, black tiger prawns, and king scallops were presented as nonirradiated and irradiated to 0.5 and 2.5 kGy. The protocol called for the use of 3 preparation methods: extraction of silicates from whole shellfish by acid hydrolysis and physical separation, and of carbonates from powdered shells. Homogeneity was tested on each product and each treatment. Results verified that all methods were able to distinguish between nonirradiated and irradiated samples regardless of dose. Silicate methods produced better discrimination than powdered shell, and acid hydrolysis showed some evidence of better separation between the 2 doses than the physical method. Participants received each product in each treatment category for blind analysis. Six participants returned results for acid hydrolysis, 7 for physical separation, and 5 for the powdered shell method. Their results confirmed the homogeneity testing. Qualitative results gave 100% correct classification for both silicate methods and 85.3% for powdered shell. Silicate methods are therefore preferable unless only shell is available. Overall, the results confirmed the case for validation.

Carbonates↗
PubMed2004

Analysis of radiation-induced hydrocarbons and 2-alkylcyclobutanones from dried shrimps (Penaeus aztecus).

We investigated the usefulness of hydrocarbons and 2-alkylcyclobutanones as markers for irradiated, dried shrimps. A method was developed to detect the irradiation of dried shrimps (Penaeus aztecus) by identifying radiation-induced hydrocarbons and 2-alkylcyclobutanones extracted from dried shrimps, which were separated by Florisil column chromatography and identified by a method using gas chromatography/mass spectrometry. Radiation-induced hydrocarbons and 2-alkylcyclobutanones are formed from the fatty acids of the irradiated fats. The quantity of the hydrocarbons and 2-alkylcyclobutanones formed from some fatty acids is related to the composition of fatty acids in a sample. The concentrations of hydrocarbons and 2-alkylcyclobutanones increased with radiation dose. The major hydrocarbons in the irradiated, dried shrimps were 1-tetradecene and pentadecane from palmitic acid; small amounts of heptadecane and 1-hexadecene from stearic acid; and 8-heptadecene and 1,7-hexadecadiene from oleic acid. 2-(5'-Tetradecenyl)cyclobutanone, one of the 2-alkylcyclobutanones, was present at the highest concentration. The radiation-induced hydrocarbons and 2-alkylcyclobutanones were detected at radiation doses of 0.5 kGy and greater. These compounds were not detected in nonirradiated, dried shrimps.

Animals↗
PubMed1983

Effects of ionizing radiation on nitric oxide myoglobin. Part 2. Effects on the globin moiety.

Irradiation of nitric oxide myoglobin (NOMb) induces changes in the haem as well as protein moiety of NOMb, especially at doses of 400-800 krad. The changes in the protein include: Conformational changes, with apparent partial denaturation of globin alpha-helix as evidenced by circular dichroism. Preferential scission of the polypeptide chain and dimerization via covalent bond(s) as evidenced by SDS-polyacrylamide gel electrophoresis. Products with a spectrum of hydrodynamic volumes between those of the monomer and the dimer are also formed. The shift of NOMb pIs toward more acidic pHs (probably due to modification and/or destruction of basic amino acid residues by water radiolytic products) as evidenced by isoelectric focusing.

Animals↗
PubMed2000

The effect of fungal competition on colonization of maize grain by Fusarium moniliforme, F. proliferatum and F. graminearum and on fumonisin B1 and zearalenone formation.

The effect of water activity (0.98, 0.95, 0.93) and temperature (15, 25 degrees C) on fungal growth and toxin production from interactions between isolates of Fusarium moniliforme and F. proliferatum producing fumonisin, and an isolate of F. graminearum producing zearalenone, incubated at the same time on irradiated maize grains were determined in vitro. Populations (CFUs) of F. moniliforme and F. proliferatum were reduced to a greater or lesser extent by the presence of F. graminearum under all conditions tested, while that the presence of F. moniliforme or F. proliferatum had a minor inhibitory effect on fungal populations of F. graminearum. Fumonisin B, production by F. proliferatum was inhibited under all conditions tested, while fumonisin B1 production by F. moniliforme was inhibited at 15 degrees C and enhanced at 25 degrees C in the presence of F. graminearum. The level of zearalenone was not significantly modified in the presence of F. moniliforme and F. proliferatum under the conditions tested.

Analysis of Variance↗
PubMedDate not supplied

Effects of supplementary ultraviolet-B irradiance on maize yield and qualities: a field experiment.

Stratospheric ozone depletion has caused an increase in the amount of ultraviolet-B (UV-B) radiation reaching the earth's surface. Numerous investigations have demonstrated that the effect of UV-B enhancements on plants includes reduction in grain yield, alteration in species competition, susceptibility to disease and changes in plant structure and pigmentation. Many experiments examining UV-B radiation effects on plants have been conducted in growth chambers or greenhouses. It has been questioned whether the effect of UV-B radiation on plants can be extrapolated to field responses from indoor studies because of the unnaturally high ratios of UV-B/ultraviolet-A radiation (320-400 nm) and UV-B/photosynthetically active radiation (PAR) in many indoor studies. Field studies on UV-B radiation effect on plants have been recommended to use the UV and PAR irradiance provided by natural light. This study reports the growth and yield responses of a maize crop exposed to enhanced UV-B radiation and the UV-B effects on maize seed qualities under field conditions. Enhanced UV-B radiation caused a significant reduction in the dry matter accumulation and the maize yield in turn was affected. With increased UV-B radiation the flavonoid accumulation in maize leaves increased and the contents of chlorophyll a, b and (a + b) of maize leaves were reduced. The levels of protein, sugar and starch of maize seed decreased with enhanced UV-B radiation, whereas the level of lysine increased with enhanced UV-B radiation.

Flowers↗
PubMed2001

Degradation of starchy endosperm cell walls in nongerminating sterilized barley by fungi.

Strains of fungi from different origins, including isolates of the natural microflora of barley, were screened for their ability to modify barley starchy endosperm cell walls in situ. In an initial step, fungi were selected that degrade the major component of the cell walls, that is, (1-->3),(1-->4)-beta-D-glucan, in vitro on artificial media. Nongerminating, sterilized barley, obtained by gamma-irradiation, was inoculated with such fungi and subjected to solid state fermentation under conditions resembling those of a traditional malting process. For some strains of fungi, a clear correlation between the production of endo-beta-glucanase and the friability of the treated kernels was found. Image analysis of Calcofluor stained longitudinal sections of barley kernels fermented with the endo-beta-glucanase producing strains showed that starchy endosperm cell walls were modified. As malt quality is inversely related to its (1-->3),(1-->4)-beta-D-glucan content, the selected strains have high potential to be used as starter cultures during malt production, contributing to the processing quality of the final product.

Aspergillus↗
PubMed1990

Irradiation and germination effects on phytate, protein and amino acids of soybean.

Influence of irradiation (0.05-0.20 kGy) and germination (24-120 hours) in distilled and tap water on phytate, protein and amino acids of soybean, was studied. Phytate values significantly decreased with increasing germination period and irradiation dose (P less than 0.01). Irradiation independently decreased the original phytate (212.0 mg/100 g) to a range value of 205.0-190.0 mg/100 g depending upon dose level. Germination of unirradiated seeds for 120 hours in distilled and tap water lowered the phytate to 55.0 and 94.9 mg/100 g (74.1 and 55.2% reduction) respectively. Maximum destruction of phytate to levels of 20.5 and 50.9 mg/100 g (90.3 and 76.0% reduction) occurred during germination of 0.20 kGy samples for 120 hours in distilled and tap water respectively. Total protein content significantly increased during germination (P less than 0.05) and the increase was more in tap than distilled water. Germination for 120 hours of untreated seeds in tap water increased the essential and decreased non-essential amino acids while in the 0.10 kGy sample, increases in both cases were observed.

Amino Acids↗
PubMed2004

Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.

Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding time before purge on the volatiles profiles of irradiated raw and cooked turkey breast meat. Vacuum-packaged turkey breasts were irradiated at 2.5 kGy, and the volatiles of irradiated raw and cooked samples were analyzed using a DH/GC-MS with different holding times up to 280 min. The amounts of dimethyl disulfide and dimethyl trisulfide decreased as sample holding time in an autosampler (4 degrees C) before purge increased, whereas those of aldehdyes increased as holding time increased due to lipid oxidation. Helium flush of sample vials before sample loading on an autosampler retarded lipid oxidation and minimized the changes of sulfur volatiles in raw meat but was not enough to prevent oxidative changes in cooked meat. Although DH/GC-MS is a convenient method for automatic analysis of volatiles in meat samples, the number of samples that can be loaded in an autosampler at a time should be limited within the range that can permit reasonable repeatabilities for target volatile compounds.

Alcohols↗
PubMed1966

Radiation survival of food pathogens in complex media.

When 15 bacterial species representing genera associated with food-borne diseases were irradiated individually, all except Escherichia coli and Streptococcus faecalis showed typical linear dose-survival curves in Hartsell's broth. The minimal lethal dose (MLD) for the organisms tested ranged from 3.0 x 10(5) to 6.0 x 10(5) rad. Salmonella paratyphi B, S. wichita, S. typhi, E. coli, and S. faecalis were found to be the least sensitive to radiation. In commercially canned crabmeat the survival curves of S. typhi, S. paratyphi B, and S. wichita exhibited to varying degrees an initial linear death decline with increasing radiation doses, followed by a distinct tailing effect caused by survival of low numbers at the higher doses. The above species of Salmonella were further individually subjected to gamma-radiation in various dilutions of crabmeat. The "tailing effect" gradually disappeared, with the dose-survival curve tending to become linear as the concentration of the crabmeat decreased.

Crustacea↗
PubMedDate not supplied

Influence of sample treatment on ESR signal of irradiated citrus.

ESR spectra of the hard seed cover and kernel coating of irradiated orange and tangerine fruits were obtained under different sample drying conditions to analyze the effect of treatment on ESR line at g = 2.0033 (line A). The spectra shows almost the same lines that appear in stalks, achenes, seeds and skins of fresh fruit. The peak-to-peak intensity of the line A of the spectra shows a linear variation with dose in the range studied (up to 5 kGy) under controlled sample preparation. Q-band ESR spectra shows that this line is composed for three different lines from different species. A1, A2 and A3. The A2 and A3 lines are associated with dose but grow also during drying of the sample and are probably due to 'cellulosic' components of the seed cover. The A1 line appears only when sample is dried and is probably associated with the quinones of the internal kernel coat.

Citrus↗
PubMed1999

Growth rates of mesophilic bacteria, aerobic psychrotrophic bacteria, and lactic acid bacteria in low-dose-irradiated pork.

Frozen pork patties, thawed overnight at 0 degrees C or temperature abused through storage at 15 degrees C for 24 h, were packaged using both vacuum and air packaging methods. Immediately after packaging, both sets of patties were irradiated at 0, 0.5, 1, and 2 kGy. All the samples were stored at 2 degrees C and were analyzed for populations of mesophilic, psychrotrophic, and lactic acid bacteria every 3 days for 30 days. By using a mesophilic population of 10(7) cells/g as a criteria for spoilage, fresh pork patties receiving a dose of 0 kGy had shelf lives of 11 and 16 days with air and vacuum packaging methods, respectively, whereas temperature-abused patties had a shelf life of 7 days with both air and vacuum packaging methods. Both fresh and abused patties that received a dose of 2 kGy had shelf lives that were greater than 30 days at 2 degrees C with both air and vacuum packaging methods. Descriptive models based on the Gompertz equation for mesophilic, psychrotrophic, and lactic acid bacteria were developed, and the generation time and lag-phase duration for each bacterial population were calculated.

Animals↗