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Pan L, Xing J, Zhang H, Luo X, Chen Z. Electron beam irradiation as a tool for rice grain storage and its effects on the physicochemical properties of rice starch. Int J Biol Macromol 2020; 164:2915-2921. [PMID: 32755712 DOI: 10.1016/j.ijbiomac.2020.07.211] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 07/09/2020] [Accepted: 07/26/2020] [Indexed: 11/19/2022]
Abstract
In this study, rice grains were treated with electron beam irradiation (EBI). The storage properties of the irradiated rice, as well as the physicochemical properties of isolated starches, were studied. As irradiation dose was increased from 0 kGy to 10 kGy, the lipase activity of irradiated rice decreased from 7.82 mg KOH/100 g to 5.15 mg KOH/100 g. EBI treatment did not significantly (p < 0.05) change fatty acid values. The granular structure of the isolated starches was partially destroyed after severe irradiation, and EBI treatment also caused the degradation of the molecular structures of amylopectin and amylose. All of the starches with or without EBI treatment displayed A-type crystalline structures, and 10 kGy of irradiation disrupted double-helical structures and subsequently decreased relative crystallinity. The formation of carboxyl groups reduced the digestibility of the starches, whereas the disruption of crystallites allowed digestive enzymes to access degraded starch chains easily. Overall, results demonstrated that a low dose of irradiation had insignificant effects on the quality of rice grains and corresponding starches. Thus, EBI could be a green and safe strategy for rice storage.
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Affiliation(s)
- Lihong Pan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Jiali Xing
- Ningbo Institute for food control, Ningbo 315048, China
| | - Hao Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
| | - Xiaohu Luo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China.
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
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Abstract
BACKGROUND AND OBJECTIVE Anthocyanin is responsible for the red color of apple. Ultraviolet light plays a key role in activating the genes responsible for anthocyanin biosynthesis. However, the most important concern is using UV light irradiation on fruit to increase anthocyanins level and its nutritional quality. In this study, the accumulation of anthocyanin in green apple using UV-B and UV-C was investigated and its biological influence was evaluated in rats. MATERIAL AND METHOD Green Golden delicious apples were irradiated with doses of UV-C and UV-B light for a period of 3 h/day each for 3 days. Two Groups of rats were fed on balanced diet or balanced diet supplemented with 10% apple exposure to UV (AP-UV) for a month. RESULTS The HPTLC and spectrophotometric determination of anthocyanin revealed that color development was significantly increased by 90% in treated apple compared to the control apples. Histological difference was observed between the 2 groups. Plasma levels of uric acid, the activity of transaminases (ALT and AST) as well as malondialdehyde (MDA) were significantly elevated in AP-UV rats. Plasma total cholesterol, triglycerides and creatinine level did not differ among the 2 groups. Liver MDA and catalase levels were eminent in AP-UV rats compared to control. Gene expression of selected inflammatory cytokines (TNF-α, IL-6 and IL-1β) was significantly up-regulated in liver of AP-UV rats in comparison to control rats. CONCLUSION The result revealed that there is a health-hazard linked to feeding rats on diet containing irradiated-apple with UV-B and UV-C, which represented by body weight reduction, inflammation development, liver function and oxidative stress elevation.
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Saxena S, Kumar S, Tripathi J, Gautam S. No induced mutagenesis in human lymphoblast cell line and bacterial systems upon their prolonged sub-culturing in irradiated food blended media. J Sci Food Agric 2018; 98:2011-2019. [PMID: 28940212 DOI: 10.1002/jsfa.8686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 09/12/2017] [Accepted: 09/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Profound apprehension towards safety of irradiated food has remained a major cause behind tardy acceptance of this technology although it has immense socio-economic potential. Generation of in-depth scientific evidence will help to refute these apprehensions. With this prospective, the present study was undertaken where safety of various irradiated (Dmin up to 25 kGy) foods was evaluated through long-term exposure studies in models including human lymphoblast TK6 cell line (100 generations) and Escherichia coli MG1655 cells (exclusive sub-culturing in irradiated food medium for 3000 generations). Additionally, the Ames test, micronucleus test, comet assay, DNA sequencing and restriction profiling of phagemid DNA from E. coli cells sub-cultured in irradiated food medium were also performed. RESULTS No induced mutagenesis was observed in these cells during long-term sub-culturing in various irradiated food medium. Also no change was observed in profiles of comet, micronucleus, restriction digestion, random amplification of polymorphic DNA as well as DNA sequences. The latter also ruled out the possibility of any silent mutation. CONCLUSION Findings of the current study thus provided credible molecular evidence supporting the safety of irradiated foods. This would be helpful in confidence building among consumers, entrepreneurs, and strengthening the overall food irradiation program to achieve 'food safety' and 'security'. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Sudhanshu Saxena
- Food Science & Safety Section, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
| | - Sanjeev Kumar
- Food Science & Safety Section, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
| | - Jyoti Tripathi
- Food Science & Safety Section, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
| | - Satyendra Gautam
- Food Science & Safety Section, Food Technology Division, Bhabha Atomic Research Centre, Mumbai, India
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Şakalar E. Molecular DNA-based detection of ionising radiation in meat. J Sci Food Agric 2017; 97:2100-2106. [PMID: 27570232 DOI: 10.1002/jsfa.8015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 04/23/2016] [Accepted: 08/24/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Ionising radiation induces molecular alterations, such as formation of ions, free radicals, and new stable molecules, and cleavage of the chemical bonds of the molecules present in food. Irradiation-treated meat should be labelled to control the process and to ensure free consumer choice. Therefore, sensitive analytical methods are required to detect the irradiation dose. RESULTS Meat samples were exposed to radiation doses of 0, 0.272, 0.497, 1.063, 3.64, 8.82 and 17.42 kGy in an industrial 60 Co gamma cell. Primers were designed to amplify 998, 498 and 250-base pair (bp) regions of the 18S rRNA gene of nuclear DNA from the irradiated samples. A new DNA-based method was developed to quantify the radiation exposed to the unstored meat and the meat stored at -20 °C for 3 and 6 months. The method was able to detect meat samples stored and unstored with dose limits of 1.063 and 3.64 kGy, respectively. CONCLUSION The level of irradiation can be detected using primer pairs that target particularly different-sized sequences for DNA amplification by PCR. This method can be widely used for the analysis of not only meat samples, but also all biological materials containing DNA. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Ergün Şakalar
- Department of Bioengineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Canakkale, Turkey
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Arjmandi M, Otón M, Artés F, Artés-Hernández F, Gómez PA, Aguayo E. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree. J Sci Food Agric 2017; 97:984-990. [PMID: 27246969 DOI: 10.1002/jsfa.7824] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 05/16/2016] [Accepted: 05/25/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. RESULTS All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. CONCLUSION MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Mitra Arjmandi
- College of Agriculture and Natural Resources, University of Tehran, Iran
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Mariano Otón
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
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Feng X, Moon S, Lee H, Ahn DU. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products. Poult Sci 2016; 95:2986-2992. [PMID: 27587733 DOI: 10.3382/ps/pew272] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/26/2016] [Accepted: 06/17/2016] [Indexed: 11/20/2022] Open
Affiliation(s)
- Xi Feng
- Department of Animal Science, Iowa State University, Ames, Iowa, 50010, United States
| | - Sunhee Moon
- Department of Animal Science, Iowa State University, Ames, Iowa, 50010, United States
| | - Hyunyong Lee
- Department of Animal Science, Iowa State University, Ames, Iowa, 50010, United States
| | - Dong U Ahn
- Department of Animal Science, Iowa State University, Ames, Iowa, 50010, United States
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Thang K, Au K, Rakovski C, Prakash A. Effect of phytosanitary irradiation and methyl bromide fumigation on the physical, sensory, and microbiological quality of blueberries and sweet cherries. J Sci Food Agric 2016; 96:4382-4389. [PMID: 26805024 DOI: 10.1002/jsfa.7648] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The objective of this study was to determine whether irradiation could serve as a suitable phytosanitary treatment alternative to methyl bromide (MB) fumigation for blueberries and sweet cherry and also to determine the effect of phytosanitary irradiation treatment on survival of Salmonella spp. and Listeria monocytogenes on these fruit. 'Bluecrop' blueberries (Vaccinium corymbosum) and 'Sweetheart' cherries (Prunus avium) were irradiated at 0.4 kGy or fumigated with methyl bromide and evaluated for quality attributes during storage. RESULTS Irradiation caused an immediate decrease in firmness of both fruit without further significant change during storage. Fumigated fruit, in contrast, softened by 11-14% during storage. Irradiation did not adversely affect blueberry and cherry shelf-life. MB fumigation did not impact blueberry and cherry quality attributes initially; however, fumigated fruit exhibited greater damage and mold growth than the control and irradiated samples during storage. Irradiation at 400 Gy resulted in a ∼1 log CFU g(-1) reduction in Salmonella spp. and Listeria monocytogenes counts, indicating that this treatment cannot significantly enhance safety. CONCLUSION This study indicates that irradiation at a target dose of 0.4 kGy for phytosanitary treatment does not negatively impact blueberry and cherry quality and can serve as an alternative to methyl bromide fumigation. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Karen Thang
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Kimberlee Au
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Cyril Rakovski
- Faculty of Mathematics, Chapman University, One University Drive, Orange, CA 92866, USA
| | - Anuradha Prakash
- Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA
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Shahbaz HM, Akram K, Ahn JJ, Kwon JH. Investigation of radiation-induced free radicals and luminescence properties in fresh pomegranate fruits. J Agric Food Chem 2013; 61:4019-4025. [PMID: 23565691 DOI: 10.1021/jf3054388] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Radiation-induced free radicals and luminescence properties were investigated in γ-irradiated (0-3 kGy) pomegranate ( Punica granatum L.) fruits. Photostimulated luminescence (PSL) analysis showed limited applicability, and only 3 kGy-irradiated pomegranates showed positive PSL values (>5000 PCs). Thermoluminescence (TL) glow curve features, such as intensity and the presence of maximum glow peak in radiation-specific temperature range (150-250 °C), provided definite proof of irradiation, and the TL ratios (TL1/TL2) also confirmed the reliability of TL results. Scanning electron microscopy energy dispersive X-ray (SEM-EDX) analysis of the separated minerals showed that feldspar and quartz minerals were responsible for the luminescence properties. Radiation-induced cellulose radicals were detected in the seeds and rinds by ESR analysis. The ESR results were better in freeze-dried samples than in alcohol-extracted ones. A positive correlation was found between the ESR and TL signal intensities and irradiation doses; however, the most promising detection of the irradiation status was possible through TL analysis.
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Affiliation(s)
- Hafiz M Shahbaz
- School of Food Science and Biotechnology, Kyungpook National University , Daegu 702-701, South Korea
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Food and Drug Administration, HHS. Irradiation in the production, processing, and handling of food. Final rule. Fed Regist 2012; 77:34212-5. [PMID: 22730571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of a carbon dioxide laser for etching information on the surface of fresh, intact citrus fruit. This action is in response to a petition filed by Durand-Wayland, Inc.
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Kwon JH, Akram K, Nam KC, Lee EJ, Ahn DU. Evaluation of radiation-induced compounds in irradiated raw or cooked chicken meat during storage. Poult Sci 2011; 90:2578-83. [PMID: 22010244 DOI: 10.3382/ps.2010-01237] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- J-H Kwon
- Department of Food Science and Technology, Kyungpook National University, Daegu, Korea
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Araújo MM, Marchioni E, Bergaentzle M, Zhao M, Kuntz F, Hahn E, Villavicencio ALCH. Irradiation stability of folic Acid in powder and aqueous solution. J Agric Food Chem 2011; 59:1244-1248. [PMID: 21275389 DOI: 10.1021/jf103977q] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study attempts to examine the folic acid stability after irradiation treatment, under different physical states, pH values, and atmosphere conditions. Aqueous folic acid samples, folic acid in powder, and wheat flour fortified with folic acid were irradiated by an electron beam (E-beam) between 0 (control) and 10.0 kGy. It was realized that the physical state of folic acid plays an important role on its stability toward E-beam processing, being largely unstable in solution, no matter the pH and atmosphere conditions assayed. Otherwise, folic acid in powder showed huge irradiation stability, even when mixed in a dry food matrix, such as fortified wheat flour samples.
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Affiliation(s)
- Michel M Araújo
- Instituto de Pesquisas Energéticas e Nucleares (IPEN-CNEN/SP) , Centro de Tecnologia das Radiações, Av. Prof. Lineu Prestes, 2242, 05508-910, São Paulo, Brazil
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12
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Ibarra AA, Vargas AS, Nayga RM. Water quality concerns and acceptance of irradiated food: a pilot study on Mexican consumers. J Sci Food Agric 2010; 90:2342-4. [PMID: 20648528 DOI: 10.1002/jsfa.4087] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2010] [Accepted: 04/24/2010] [Indexed: 05/29/2023]
Abstract
BACKGROUND Poor quality irrigation water is a major cause of disease transmission for urban inhabitants consuming fresh produce in many developing countries. Irradiation of food is an alternative approach to reducing health risks for consumers, but its implementation depends heavily on consumer acceptance. RESULTS In this pilot study, we show that most respondents consider the water quality of Mexico City to be poor and a health risk, and would be willing to pay for irradiated food as a means of pasteurizing fresh iceberg lettuce. CONCLUSION Irradiated food could, potentially, be accepted in developing countries that have problems with water quality. Such acceptance would presumably be due to the perception that such a novel technology would (1) alleviate water impairment, and (2) lead to economic improvement. It is then possible that the public considers that water quality is a more pressing concern than any potential side effects of food irradiation.
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Affiliation(s)
- Alonso Aguilar Ibarra
- Instituto de Investigaciones Economicas, UNAM, Circuito Mario de la Cueva, Ciudad Universitaria, Mexico City DF 04510, Mexico.
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Villarreal-Lozoya JE, Lombardini L, Cisneros-Zevallos L. Electron-beam irradiation effects on phytochemical constituents and antioxidant capacity of pecan kernels [ Carya illinoinensis (Wangenh.) K. Koch] during storage. J Agric Food Chem 2009; 57:10732-10739. [PMID: 19883055 DOI: 10.1021/jf901719s] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Pecans kernels (Kanza and Desirable cultivars) were irradiated with 0, 1.5, and 3.0 kGy using electron-beam (E-beam) irradiation and stored under accelerated conditions [40 degrees C and 55-60% relative humidity (RH)] for 134 days. Antioxidant capacity (AC) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, phenolic (TP) and condensed tannin (CT) content, high-performance liquid chromatography (HPLC) phenolic profile, tocopherol content, peroxide value (PV), and fatty acid profiles were determined during storage. Irradiation decreased TP and CT with no major detrimental effects in AC. Phenolic profiles after hydrolysis were similar among treatments (e.g., gallic and ellagic acid, catechin, and epicatechin). Tocopherol content decreased with irradiation (>21 days), and PV increased at later stages (>55 days), with no change in fatty acid composition among treatments. Color lightness decreased, and a reddish brown hue developed during storage. A proposed mechanism of kernel oxidation is presented, describing the events taking place. In general, E-beam irradiation had slight effects on phytochemical constituents and could be considered a potential tool for pecan kernel decontamination.
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Affiliation(s)
- Jose E Villarreal-Lozoya
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, College Station, Texas 77843-2133, USA
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Sommer I, Schwartz H, Solar S, Sontag G. Effect of gamma-irradiation on agaritine, gamma-glutaminyl-4-hydroxybenzene (GHB), antioxidant capacity, and total phenolic content of mushrooms ( Agaricus bisporus ). J Agric Food Chem 2009; 57:5790-5794. [PMID: 19499949 DOI: 10.1021/jf900993h] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Fresh mushrooms ( Agaricus bisporus ) were irradiated at doses of 1, 3, and 5 kGy to assess the effect of gamma-irradiation on the major aromatic compounds agaritine (beta-N-(gamma-L-(+)-glutamyl)-4-(hydroxymethyl)phenylhydrazine) and GHB (gamma-glutaminyl-4-hydroxybenzene) as well as on the total phenolic content and antioxidant capacity. Up to 3 kGy, agaritine was not affected. At 5 kGy, a significant reduction (p = 0.05) from 1.54 (0 kGy) to 1.35 g/kg dry weight (DW) was observed. gamma-Glutaminyl-4-hydroxybenzene decreased by 22% at 1 kGy and by 31% at 5 kGy. Additionally, agaritine standard solutions at concentrations of 10(-4) and 5 x 10(-5) mol/L were irradiated to compare the effect on agaritine content in aqueous solutions and in the sample matrix. A rapid decay was observed, 50% at 750 Gy (10(-4) mol/L) and 400 Gy (5 x 10(-5) mol/L). The total phenolic content and antioxidant capacity were not significantly (p = 0.05) influenced by irradiation.
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Affiliation(s)
- Isolde Sommer
- Department of Nutritional Sciences, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
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Girennavar B, Jayaprakasha GK, Mclin SE, Maxim J, Yoo KS, Patil BS. Influence of electron-beam irradiation on bioactive compounds in grapefruits ( Citrus paradisi Macf.). J Agric Food Chem 2008; 56:10941-10946. [PMID: 18959418 DOI: 10.1021/jf801812h] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Phytochemical levels in fruits and vegetables can be affected by several postharvest factors. In the present study, the effect of electron-beam (E-beam) irradiation was studied on grapefruit bioactive compounds. 'Rio Red' and 'Marsh White' grapefruits were irradiated with E-beam at 0, 1.0, 2.5, 5.0, and 10.0 kGy. Changes of various bioactive compounds, such as vitamin C, flavonoids, carotenoids, furocoumarins, and limonoids, were measured. The acidity decreased slightly with an increasing E-beam dose, whereas the total soluble solids were increased. Irradiation did not affect the vitamin C content at 1 kGy; however, doses beyond 1 kGy significantly reduced the vitamin C content. Lycopene and beta-carotene did not change significantly from the irradiation. Lycopene levels decreased as the E-beam dose increased, while the beta-carotene content slightly increased. Dihydroxybergamottin levels exhibited a decreasing trend, while the bergamottin content did not change. Naringin, a major flavonoid of grapefruit, showed a significant increase over the control at 10 kGy in both 'Rio Red' and 'Marsh White'. Nomilin continued to decrease with an increasing dose of E-beam irradiation, while limonin levels remained the same at all of the doses. Low-dose E-beam irradiation has very little effect on the bioactive compounds and offers a safe alternative to existing postharvest treatments for the disinfection and decontamination of grapefruits.
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Affiliation(s)
- Basavaraj Girennavar
- Department of Horticultural Sciences, Vegetable and Fruit Improvement Center, Texas A&M University, College Station, Texas 77843-2119, USA
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Caulfield CD, Cassidy JP, Kelly JP. Effects of gamma irradiation and pasteurization on the nutritive composition of commercially available animal diets. J Am Assoc Lab Anim Sci 2008; 47:61-66. [PMID: 19049256 PMCID: PMC2687132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 04/30/2008] [Revised: 05/30/2008] [Accepted: 07/10/2008] [Indexed: 05/27/2023]
Abstract
Gamma radiation is used to sterilize diets for specific pathogen-free (SPF) animals. Because a gamma-irradiated diet was linked to leukoencephalomyelopathy in SPF cats, we investigated the effects of 'typical' (28.9-34.3 kGy) and 'high-end' (38.4-48.7 kGy) doses of gamma irradiation and of pasteurization (at 107 degrees C for 15 min) on the amounts of fat; protein; carbohydrate (and taurine in cat diet); vitamins A, E, B1, B2, B6, and B12; and peroxide in commercially available dry cat, dog, and rodent diets. The only treatment-related changes occurred with vitamin A and peroxide. The typical and high-end doses of gamma irradiation reduced the vitamin A level of the cat diet to 42% and 30% of the untreated value, respectively-levels below recommended allowances for growth and reproduction. Only the higher irradiation dose reduced vitamin A in the rodent diet, and neither dose altered the canine diet. Pasteurization reduced the vitamin A content of the cat diet to 50% of its original level, which was within the recommended level for this species. Irradiation increased the peroxide content of all 3 animal diets: by approximately 11-fold with the typical dose and by 14- to 25-fold with the high-end dose. Therefore gamma irradiation can have profound, selective effects on the vitamin A and peroxide contents of dry diets, and caution is advised when feeding such diets long-term and exclusively to SPF animals, particularly cats. Furthermore, pasteurization (with its fewer deleterious effects) may represent an alternative method of decontaminating diets for rodents, dogs, and cats.
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Affiliation(s)
- Catherine D Caulfield
- Department of Pharmacology and Therapeutics, National University of Ireland, Galway, Ireland
| | - Joseph P Cassidy
- Veterinary Sciences Centre, School of Food Science, Agriculture and Veterinary Medicine, University College Dublin, Dublin, Ireland
| | - John P Kelly
- Department of Pharmacology and Therapeutics, National University of Ireland, Galway, Ireland
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17
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Nunes TP, Martins CG, Behrens JH, Souza KLO, Genovese MI, Destro MT, Landgraf M. Radioresistance of Salmonella species and Listeria monocytogenes on minimally processed arugula (Eruca sativa Mill.): effect of irradiation on flavonoid content and acceptability of irradiated produce. J Agric Food Chem 2008; 56:1264-1268. [PMID: 18237127 DOI: 10.1021/jf072873j] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
This work studied the radiation resistance of Listeria monocytogenes and Salmonella species and the effect of irradiation on leaf flavonoid content and sensory acceptability of minimally processed arugula. Immersion in ozone-treated water reduced the analyzed microorganisms by 1 log. L. monocytogenes and Salmonella were not isolated from samples. Samples of this vegetable were inoculated with a cocktail of Salmonella spp. and L. monocytogenes and exposed to gamma irradiation. D10 values for Salmonella ranged from 0.16 to 0.19 kGy and for L. monocytogenes from 0.37 to 0.48 kGy. Kaempferol glycoside levels were 4 and ca. 3 times higher in samples exposed to 1 and 2 kGy, respectively, than in control samples. An increase in quercetin glycoside was also observed mainly in samples exposed to 1 kGy. In sensory evaluation, arugula had good acceptability, even after exposure to 2 and 4 kGy. These results indicate that irradiation has potential as a practical processing step to improve the safety of arugula.
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Affiliation(s)
- Tatiana P Nunes
- Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Brazil
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18
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López-Berenguer C, Carvajal M, Moreno DA, García-Viguera C. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. J Agric Food Chem 2007; 55:10001-10007. [PMID: 17979232 DOI: 10.1021/jf071680t] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.
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Affiliation(s)
- Carmen López-Berenguer
- Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain
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19
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Abstract
The effects of irradiation (0, 1.8, and 4.5 kGy) on the quality of frozen corn and peas were investigated during a 12month period of postirradiation storage at -18 degrees C. Irradiation of frozen corn and peas caused a reduction in ascorbic acid content of both vegetables and a loss of texture in peas but had no significant effects on instrumental color parameters (L*, a*, and b*), carotenoid and chlorophyll content, or antioxidant capacity of corn and peas. Irradiation reduced microbial loads of frozen peas and increased display life at 23 degrees C of thawed peas by preserving the green color, apparently because of slower increases in the population of acid-producing microorganisms in the irradiated samples. Overall, irradiation significantly reduced the microbial load and increased the display life of peas and had minimal detrimental effects on the quality of frozen corn and peas.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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20
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Miyahara M. [Induced radioactivity in irradiated foods by X ray or gamma ray]. Kokuritsu Iyakuhin Shokuhin Eisei Kenkyusho Hokoku 2007:107-118. [PMID: 18220055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In the course of the archival studies on safety of irradiated foods by the US Army, experimental records conducted by Glass & Smith, and Kruger & Wilson were investigated, based on our experimental experience. Food irradiation by Co-60 or 4 approximately 24MeV X ray can induce small amount of radioactivity in the foods. The principal mechanisms of the nuclear reactions are (gamma, n). The resulting nuclear products found in irradiated target solutions were Ba-135m, Pb-204m, Hg-199m, Ag-107m,Ag-109m, Cd-111m,Cd-113m, Sn-117m, Sn-119m, Sr-87m, Nb-93m, In113m, In-115m, Te-123m, Te-125m, Lu-178m Hf-160m by the (gamma, n) reaction. The total radio-activities in beef, bacon, shrimp, chicken, and green beans were counted at 60 days after irradiation by Cs-137, Co-60, and fuel element. The activities more than background were found in irradiated bacon and beef by Co-60. and activities were found in most foods when foods were irradiated by high energy X ray and the fuel element. The results were understood as the neutron activation by (gamma, n) or (n, gamma) reaction. Therefore, high energy X ray and spent fuel element were not used for food irradiation. As the results of this study Co-60 has been used with small amount of induced radioactivity in food.
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21
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Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat. Poult Sci 2006; 85:1482-9. [PMID: 16903482 DOI: 10.1093/ps/85.8.1482] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Raw and cooked breast patties from turkeys fed 8 different diets [control; 200 IU/kg of vitamin E (VE); 0.3 mg/kg of Se; 2.5% conjugated linoleic acids (CLA); 200 IU/kg of VE + 0.3 mg/kg of Se; 200 IU/kg of VE + 2.5% CLA; 0.3 mg/kg of Se + 2.5% CLA; and 200 IU/kg of VE + 0.3 mg/kg of Se + 2.5% CLA] were treated with 2 irradiation doses (0 and 1.5 kGy) and 2 packaging methods (vacuum and aerobic). Raw and cooked samples from 32 treatments were tested by 8 trained sensory panelists for turkey aroma and irradiation off-aroma. Based on the sensory scores, the 3 dietary treatments producing the most and the least off-aroma were selected and used for a consumer acceptance study. Sensory results of raw meat showed that turkey aroma was intense in aerobically packaged meat, whereas irradiation off-aroma was intense with vacuum packaging. Raw meats from dietary treatments containing CLA (CLA, VE + CLA, Se + CLA, VE + Se + CLA) had greater turkey aroma scores, whereas those containing VE (VE and VE + Se) had lower scores than the control. Dietary treatments containing VE (VE, VE + Se, VE + Se + CLA) significantly lowered (P < 0.05) irradiation off-aroma in raw turkey breast meat, whereas CLA increased it, especially when the meats were packaged aerobically. In cooked meat, however, irradiation and packaging had no effect on turkey meat aroma and irradiation off-aroma. Cooked meat from turkeys supplemented with VE (VE and VE + Se) had less (P < 0.05) irradiation off-odor than other dietary treatments. Dietary CLA increased the irradiation off-aroma in cooked meat, which could not be reduced, even when VE and Se were combined in the diet. Irradiation off-aroma of raw meat was not pleasant for most consumers, and dietary supplementation of VE and VE + Se improved consumer acceptance of irradiated raw meat. For cooked meat samples, consumers preferred both color and flavor of irradiated meat to nonirradiated meat.
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Affiliation(s)
- H J Yan
- Department of Animal Science, Iowa State University, Ames 50011-3150, USA
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22
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Lares M, Pérez E. Determination of the mineral fraction and rheological properties of microwave modified starch from Canna edulis. Plant Foods Hum Nutr 2006; 61:109-13. [PMID: 16847594 DOI: 10.1007/s11130-006-0007-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The goal of this study was to evaluate the effect of the physical modification by microwave irradiation on the mineral fraction and rheological properties of starch isolated from Canna edulis rhizomes. Phosphorus, sodium, potassium, magnesium, iron, calcium and zinc were evaluated using atomic absorption spectrophotometry. Rheological properties were determined using both the Brabender amylograph and Brookfield viscosimeter. Except for the calcium concentration, mineral contents decreased significantly (p < 0.05) after microwave treatment. The amylographic profile was also modified, showing increased pasting temperature range and breakdown index, whereas the viscosity peak, viscosity at holding (95 degrees C) and cooling periods (50 degrees C), setback and consistency decreased as compared to the native starch counterpart. Although viscosity decreased in the microwaved sample, presumably due to starch changes at molecular level, it retained the general pseudo plastic behavior of native starch. It is concluded that canna starch may be modified by microwave irradiation in order to change its functional properties. This information should be considered when using microwave irradiation for food processing. Furthermore, the altered functional attributes of canna modified starch could be advantageous in new product development.
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Affiliation(s)
- Mary Lares
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela, Apartado 48.321, Caracas, 1041-A, Venezuela
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23
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Rababah T, Hettiarachchy NS, Horax R, Cho MJ, Davis B, Dickson J. Thiobarbituric Acid Reactive Substances and Volatile Compounds in Chicken Breast Meat Infused with Plant Extracts and Subjected to Electron Beam Irradiation. Poult Sci 2006; 85:1107-13. [PMID: 16776483 DOI: 10.1093/ps/85.6.1107] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effect of irradiation on thiobarbituric acid reactive substances (TBARS) and volatile compounds in raw and cooked nonirradiated and irradiated chicken breast meat infused with green tea and grape seed extracts was investigated. Chicken breast meat was vacuum infused with green tea extract (3,000 ppm), grape seed extract (3,000 ppm), or their combination (at a total of 6,000 ppm), irradiated with an electron beam, and stored at 5 degrees C for 12 d. The targeted irradiation dosage was 3.0 kGy and the average absorbed dosage was 3.12 kGy. Values of TBARS and volatile compound contents of raw and cooked chicken meat were determined during the 12-d storage period. Thiobarbituric acid reactive substances values ranged from 15.5 to 71.4 mg of malondialdehyde/kg for nonirradiated raw chicken and 17.3 to 80.1 mg of malondialdehyde/kg for irradiated raw chicken. Values for cooked chicken ranged from 31.4 to 386.2 and 38.4 to 504.1 mg of malondialdehyde/kg for nonirradiated and irradiated chicken, respectively. Irradiation increased TBARS and hexanal values of controls and meat infused with plant extracts. Hexanal had the highest intensity of volatiles followed by pentanal and other volatiles. Cooking the samples significantly (P < 0.05) increased the amounts of TBARS and volatiles. Addition of plant extracts decreased the amount of TBARS as well as hexanal and pentanal values. Although irradiation increases lipid oxidation, infusion of chicken meat with plant extracts could reduce lipid oxidation caused by irradiation.
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Affiliation(s)
- T Rababah
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid
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24
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Allende A, McEvoy JL, Luo Y, Artes F, Wang CY. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol 2006; 23:241-9. [PMID: 16943010 DOI: 10.1016/j.fm.2005.04.009] [Citation(s) in RCA: 156] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2004] [Revised: 04/26/2005] [Accepted: 04/26/2005] [Indexed: 11/17/2022]
Abstract
The use of UV-C radiation treatments to inhibit the microbial growth and extend the shelf-life of minimally processed 'Red Oak Leaf' lettuce was investigated. Initially, UV-C resistance of 20 bacterial strains from different genera often associated with fresh produce (Enterobacter, Erwinia, Escherichia, Leuconostoc, Pantoea, Pseudomonas, Rahnela, Salmonella, Serratia and Yersinia) were tested in vitro. Most of the bacterial strains were inhibited with the minimum dose (30 J m(-2)). Erwinia carotovora, Leuconostoc carnosum, Salmonella typhimurium, and Yersinia aldovae were the most resistant strains requiring a UV-C dose of 85 J m(-2) to completely inhibit growth. An in vivo study consisted of treating minimally processed 'Red Oak Leaf' lettuce (Lactuca sativa) with UV-C at three radiation doses (1.18, 2.37 and 7.11 kJ m(-2)) on each side of the leaves and storing the product under passive MAP conditions at 5 degrees C for up to 10 days. The gas composition inside packages varied significantly among the treatments, with CO2 concentrations positively and O2 concentrations negatively correlating with the radiation dose. All the radiation doses were effective in reducing the natural microflora of the product, although the highest doses showed the greatest microbial inhibitions. Taking into account the microbial limit set by Spanish legislation [Boletín Oficial del Estado (BOE), 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas, Madrid, Spain, Real Decreto 3484/2000, pp. 1435-1441], all UV-C treatments extended the shelf-life of the product. However, the 7.11 kJ m(-2) dose induced tissue softening and browning after 7 days of storage at 5 degrees C. Therefore, the use of two sided UV-C radiation, at the proper dose, is effective in reducing the natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce.
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Affiliation(s)
- Ana Allende
- Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 4195, 30080 Murcia, Spain
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25
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Thompson BM, Knight SL. Determining the food irradiation beliefs of community nutrition educators: do beliefs influence educational outreach? J Nutr Educ Behav 2006; 38:50-5. [PMID: 16595278 DOI: 10.1016/j.jneb.2005.11.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
OBJECTIVE To develop an instrument to measure the food irradiation beliefs of community nutrition educators and to determine the influence of those beliefs on food irradiation educational outreach. DESIGN Survey development, cross-sectional telephone survey. SETTING Cooperative Extension Program. PARTICIPANTS All Family and Consumer Sciences (FCS) county extension agents serving in the most populated counties in Texas (n = 134, response rate = 99%). These participants may not be representative of all FCS extension agents. VARIABLES MEASURED Food irradiation beliefs and educational outreach as well as selected demographic variables. ANALYSIS To determine validity and reliability of the instrument, factor analysis and Cronbach's alpha were conducted, respectively. To determine if food irradiation beliefs influenced food irradiation educational outreach, logistic and multiple regression analyses were conducted, with significance set at P < .05. RESULTS The instrument had adequate reliability; two belief scales were identified through factor analysis, referred to as Safety Beliefs and Understanding Beliefs. Additionally, regression analysis suggested that educators' beliefs about food irradiation influenced the amount of food irradiation education they provided. CONCLUSIONS AND IMPLICATIONS Results suggest that educators' beliefs about the safety and their understanding of food irradiation are predictors of the educational outreach they provide about it, indicating the potential value of professional development regarding food irradiation.
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Affiliation(s)
- Britta M Thompson
- Office of Curriculum, Baylor College of Medicine, Houston, Texas 77030-3498, USA.
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26
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Food and Drug Administration, HHS. Irradiation in the production, processing, and handling of food. Final rule. Fed Regist 2005; 70:48057-73. [PMID: 16104072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ionizing radiation for control of Vibrio species and other foodborne pathogens in fresh or frozen molluscan shellfish (e.g., oysters, mussels, clams, etc.). This action is in response to a petition filed by the National Fisheries Institute and the Louisiana Department of Agriculture and Forestry.
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27
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Sánchez-Bel P, Martínez-Madrid MC, Egea I, Romojaro F. Oil quality and sensory evaluation of almond (Prunus amygdalus) stored after electron beam processing. J Agric Food Chem 2005; 53:2567-2573. [PMID: 15796596 DOI: 10.1021/jf040184r] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The changes in the lipid fraction and the deterioration of its quality were studied in almonds (Prunus amygdalus) of the variety Guara after treatment with accelerated electrons at doses of 3, 7, and 10 kGy, during a storage period of 5 months. In almond oil, the most significant difference from the nutritional point of view was seen in the fatty acid linolenic (18:3), which shows at 3 kGy a maintenance of the initial content during the whole storage period, whereas, at 7 and 10 kGy, the content in 18:3 disappears from the first moment. The quality indices of the oil (K(232), K(270)) decreased at all doses and remained stable during the time of storage. The peroxide value did not show changes at the doses of 3 and 7 kGy, in non-irradiated samples, but significantly increased when the maximum dose of 10 kGy was applied. These changes were reflected in the sensory analysis, in which the tasters did not find sensory differences between the controls and those irradiated at doses of 3 or 7 kGy, whereas almonds irradiated at 10 kGy exhibited a rancid flavor and a significant decrease in general quality.
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Affiliation(s)
- Paloma Sánchez-Bel
- Department of Food Science and Technology, CEBAS-CSIC, Apartado 164, 3100 Murcia, Spain
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28
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Bari ML, Nakauma M, Todoriki S, Juneja VK, Isshiki K, Kawamoto S. Effectiveness of irradiation treatments in inactivating Listeria monocytogenes on fresh vegetables at refrigeration temperature. J Food Prot 2005; 68:318-23. [PMID: 15726975 DOI: 10.4315/0362-028x-68.2.318] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Ionizing radiation can be effective in controlling the growth of food spoilage and foodborne pathogenic bacteria. This study reports on an investigation of the effectiveness of irradiation treatment to eliminate Listeria monocytogenes on laboratory-inoculated broccoli, cabbage, tomatoes, and mung bean sprouts. Irradiation of broccoli and mung bean sprouts at 1.0 kGy resulted in reductions of approximately 4.88 and 4.57 log CFU/g, respectively, of a five-strain cocktail of L. monocytogenes. Reductions of approximately 5.25 and 4.14 log CFU/g were found with cabbage and tomato, respectively, at a similar dose. The appearance, color, texture, taste, and overall acceptability did not undergo significant changes after 7 days of postirradiation storage at 4 degrees C, in comparison with control samples. Therefore, low-dose ionizing radiation treatment could be an effective method for eliminating L. monocytogenes on fresh and fresh-cut produce.
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Affiliation(s)
- M L Bari
- Food Hygiene Team, National Food Research Institute, Kannondai-2-1-12, Tsukuba 305-8642, Japan.
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29
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Parnes RB, Lichtenstein AH. Food irradiation: a safe and useful technology. Nutr Clin Care 2004; 7:149-55. [PMID: 15636392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 05/01/2023]
Abstract
Prevention of disease is a core public health mission. Food-borne illness is a major source of preventable morbidity and mortality. Each year, an estimated 76 million illnesses, 325,000 hospitalizations, and 5200 deaths due to food-borne illness occur in the United States. Research findings show that irradiating food can both greatly reduce illness from food-borne pathogens and extend food shelf life by delaying ripening, inhibiting spoilage, and minimizing contamination. However, because the food industry has historically been reluctant to sell irradiated foods, food irradiation remains an underutilized technology.
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Affiliation(s)
- Robin Brett Parnes
- USDA/Jean Mayer Human Nutrition Research Center at Tufts University, 711 Washington Street, Boston, MA 02111, USA
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30
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Abstract
Influence of irradiation and storage on the quality of ready-to-eat (RTE) turkey breast rolls was investigated. Commercial oven roasted turkey breast rolls purchased from local stores were sliced and vacuum packaged. The sliced samples were randomly divided into 3 groups and irradiated at 0, 1.0, or 2.0 kGy using a linear accelerator. Color, 2-TBA-reactive substances (TBARS), sensory characteristics, and volatiles were evaluated at 0, 7, and 14 d of storage. Irradiation increased color a* value of turkey breast rolls. Irradiation and storage did not influence TBARS values. Sensory evaluation showed that irradiation significantly increased sulfury flavor. Because a dramatic increase in sulfur compounds was detected in irradiated samples, the sulfury flavor should be due to the sulfur compounds formed during irradiation. Irradiation also increased the amounts of acetylaldehyde, 2-methyl butanal, 3-methyl butanal, benzene, and toluene. It was concluded that irradiation significantly influenced the odor and flavor of RTE turkey breast rolls under vacuum packaging conditions. Therefore, strategies to prevent negative changes in the quality of irradiated RTE turkey breast rolls are needed.
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Affiliation(s)
- M J Zhu
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
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32
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Sommers CH, Schiestl RH. 2-Dodecylcyclobutanone does not induce mutations in the Salmonella mutagenicity test or intrachromosomal recombination in Saccharomyces cerevisiae. J Food Prot 2004; 67:1293-8. [PMID: 15222568 DOI: 10.4315/0362-028x-67.6.1293] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Treatment of foods, such as red meat and poultry, that contain palmitic acid with ionizing radiation leads to the formation of 2-dodecylcyclobutanone (2-DCB), a compound found only in irradiated foods. In this study, the Salmonella mutagenicity test and the yeast DEL assay were used to evaluate the genotoxic potential of 2-DCB. Salmonella Typhimurium tester strains TA98, TA100, TA1535, and TA1537 were exposed to 0, 0.125, 0.25, 0.5, and 1 mg per well of 2-DCB, with and without exogenous metabolic activation (5% S9 fraction), using the microtiter plate-based Miniscreen version of the test. 2-DCB did not induce mutations in the Salmonella mutagenicity test. When Saccharomyces cerevisiae strain RS112, which contains a nonfunctional duplication of the his3 gene that can be induced to form a functional HIS3+ gene by intrachromosomal recombination, was exposed to 0.63, 1.25, 2.5, or 5.0 mg/ml of 2-DCB, no increase in the rate of intrachromosomal (DEL) recombination was observed. The absence of genotoxicity observed in this study using purified 2-DCB agrees with the lack of genotoxic and teratogenic activity observed in previously conducted multigeneration feeding studies of laboratory animals (rats, mice, guinea pigs, and rabbits) that used radiation-sterilized poultry that contained 2-DCB as a unique radiolytic product.
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Affiliation(s)
- Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Raul F, Gosse F, Delincee H, Hartwig A, Marchioni E, Miesch M, Werner D, Burnouf D. Food-borne radiolytic compounds (2-alkylcyclobutanones)may promote experimental colon carcinogenesis. Nutr Cancer 2003; 44:189-91. [PMID: 12734067 DOI: 10.1207/s15327914nc4402_11] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Abstract
Food irradiation is acknowledged as a safe process to improve food quality by reducing microbial contamination. Information on the toxicological potential of 2-alkylcyclobutanones (2-ACBs), radiolytic derivatives of triglycerides found exclusively in irradiated food, is scarce. Wistar rats received daily a solution of highly pure 2-tetradecylcyclobutanone (2-tDCB) or 2-(tetradec-5-enyl)-cyclobutanone (2-tDeCB) at a concentration of 0.005% in 1% ethanol as drinking fluid, while control animals received 1% ethanol. All animals received a single intraperitoneal injection of the chemical carcinogen azoxymethane (AOM) at Weeks 3 and 4. At 3 mo after AOM injection, no significant changes were observed in the total number of preneoplastic lesions in the colon of AOM controls and 2-ACB-treated animals. After 6 mo, the total number of tumors in the colon was threefold higher in the 2-ACB-treated animals than in the AOM controls. The colon of four of six AOM control rats exhibited only one small tumor ( &6 mm3). Multiple tumors were observed in four and three of six animals treated with 2-tDCB or 2-tDeCB, respectively. Medium (6 < S < 25 mm3) and larger (>25 mm3) tumors were detected only in 2-ACB-treated animals. This is the first demonstration that a compound found exclusively in irradiated dietary fats may promote colon carcinogenesis in animals treated with a chemical carcinogen.
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Affiliation(s)
- Francis Raul
- Laboratoire d'Oncologie Nutritionnelle, F-67000 Strasbourg, France.
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35
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Abstract
We investigated the effect of UV-A light (wavelength 315 to 400 nm) irradiation during storage on tomato fruit injury. Mature green tomato fruit (cv. House Momotaro) were exposed to UV-A at doses of 0.02, 0.5, and 2 mW x cm(-2) throughout storage at 25 degrees C. The physiological disorders, fruit ripening, superoxide dismutase (SOD) activity, and increases in fruit temperature were evaluated. All UV-A-irradiated and nonirradiated tomatoes developed a full red color at the same time (2 weeks). Irradiated fruit ripened normally, and exposure of tomato fruits to UV-A did not lead to the discoloration of ripe tomato fruit at any dosage. The fruit temperature did not increase in response to various UV-A light doses and exposure times, and none of the UV-irradiated fruits showed physiological disorders (dull skin blemish, pitting). The SOD activity of UV-A-irradiated fruit exposed to the various UV-A doses did not significantly (P = 0.05) differ from that of fruit stored in dark conditions. The SOD results imply that UV-A light might not induce reactive oxygen species in UV-A-irradiated fruit.
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Affiliation(s)
- Chamorn Maneerat
- School of Bioresources, Hiroshima Prefectural University, Shobara city, Hiroshima, Japan 727-0023
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Niyas Z, Variyar PS, Gholap AS, Sharma A. Effect of gamma-irradiation on the lipid profile of nutmeg (Myristica fragrans Houtt.). J Agric Food Chem 2003; 51:6502-6504. [PMID: 14558769 DOI: 10.1021/jf030313o] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effect of gamma-irradiation on the lipid constituents of nutmeg (Myristica fragrans) was examined at radiation doses between 2.5 and 10 kGy. The fatty acid composition of the triacylglycerol, the major lipid component, was found to be made up of myristic (90%), palmitic (6%), lauric (3%), petroselinic (0.13%), and stearic acids (0.5%) as determined by gas chromatography-mass spectrometry. A dose-dependent decrease in the triacylglycerol content and a concomitant increase in free fatty acids characterized the lipid profile of the irradiated spice. This suggested a breakdown of acylglycerols during radiation processing, resulting in the release of free fatty acids. These changes were found to be significant at doses above 5 kGy. The impact of the above changes on the flavor of the spice is discussed. These studies suggest that radiation processing of nutmeg should be limited to a dose of 5 kGy.
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Affiliation(s)
- Zareena Niyas
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
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Sommers CH. 2-Dodecylcyclobutanone does not induce mutations in the Escherichia coli tryptophan reverse mutation assay. J Agric Food Chem 2003; 51:6367-6370. [PMID: 14518969 DOI: 10.1021/jf030348o] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Like thermal processing, ionizing radiation can break molecular bonds and induce the formation of chemicals not found in the unprocessed product. Irradiation of foods containing palmitic acid can lead to the formation of 2-dodecylcyclobutanone (2-DCB). In this study, the Escherichia coli tryptophan reverse mutation assay was used to evaluate the capacity of 2-DCB to induce mutations. E. coli tester strains WP2 (pkM101) and WP2 uvrA (pKM101), with and without exogenous metabolic activation, were exposed to 0, 0.05, 0.1, 0.5, and 1 mg/well 2-DCB using the Miniscreen version of the assay. 2-DCB did not induce mutations in the E. coli tryptophan reverse mutation assay. These results are in agreement with negative results obtained in short-term and long-term genetic toxicology tests of irradiated food products.
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Affiliation(s)
- Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.
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Fan X. Ionizing radiation induces formation of malondialdehyde, formaldehyde, and acetaldehyde from carbohydrates and organic acid. J Agric Food Chem 2003; 51:5946-5949. [PMID: 13129299 DOI: 10.1021/jf0344340] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
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.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
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Affiliation(s)
- Chinthalapally V Rao
- Division of Nutritional Carcinogenesis, Institute for Cancer Prevention, American Health Foundation Cancer Center, Valhalla, NY 10595, USA.
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Abstract
Consumption of salsas and dishes containing cilantro has been linked to several recent outbreaks of food-borne illness due to contamination with human pathogens. Ionizing irradiation can effectively eliminate food-borne pathogens from various vegetables including cilantro. However, the effect of irradiation on aroma of fresh cilantro is unknown. This study was conducted to investigate the effect of irradiation on volatile compounds of fresh cilantro leaves. Fresh cilantro leaves (Coriandrum sativum L) were irradiated with 0, 1, 2, or 3 kGy gamma radiation and then stored at 3 degrees C up to 14 days. Volatile compounds were extracted using solid-phase microextraction (SPME), followed by gas chromatographic separation and mass spectra detection at 0, 3, 7, and 14 days after irradiation. Most of the volatile compounds identified were aldehydes. Decanal and (E)-2-decenal were the most abundant compounds, accounting for more than 80% of the total amount of identified compounds. The amounts of linalool, dodecanal, and (E)-2-dodecenal in irradiated samples were significantly lower than those in nonirradiated samples at day 14. However, the most abundant compounds [decanal and (E)-2-decenal] were not consistently affected by irradiation. During storage at 3 degrees C, the amount of most aldehydes peaked at 3 days and then decreased afterward. Our results suggest irradiation of fresh cilantro for safety enhancement at doses up to 3 kGy had minimal effect on volatile compounds compared with the losses that occurred during storage.
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Affiliation(s)
- Xuetong Fan
- Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, Wyndmoor, Pennsylvania 19038, USA.
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Rosset R. [Food irradiation]. Bull Acad Natl Med 2002; 186:805-17. [PMID: 12412375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Crissey SD, Slifka KA, Jacobsen KL, Shumway PJ, Mathews R, Harper J. Irradiation of diets fed to captive exotic felids: microbial destruction, consumption, and fecal consistency. J Zoo Wildl Med 2001; 32:324-8. [PMID: 12785680 DOI: 10.1638/1042-7260(2001)032[0324:iodftc]2.0.co;2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Two frozen, raw horse meat-based diets fed to captive exotic felids at Brookfield Zoo were irradiated to determine the extent of microbial destruction and whether radiation treatment would affect consumption and/or fecal consistency in exotic cats. Fifteen cats, two African lions (Panthera leo), two Amur tigers (Panthera tigris altaica), one Amur leopard (Panthera pardus orientalis), two clouded leopards (Neofelis nebulosa), two caracals (Felis caracal), one bobcat (Felis rufus), and five fishing cats (Felis viverrinus), housed at Brookfield Zoo were fed nonirradiated and irradiated raw diets containing horse meat with cereal products and fortified with nutrients: Nebraska Brand Feline and/or Canine Diet (Animal Spectrum, North Platte, Nebraska 69103, USA). Baseline data were obtained during a 2-wk control period (nonirradiated diets), which was followed by a 4-wk period of feeding comparable irradiated diets. Feed intake and fecal consistency data were collected. An estimated radiation dose range of 0.5-3.9 kilograys reduced most microbial populations, depending on specific diet and microbe type. Irradiation had no overall effect on either feed consumption or fecal consistency in captive exotic cats, regardless of species, age, sex, or body mass. Data indicate that irradiation of frozen horse meat-based diets (packaged in 2.2-kg portions) result in microbial destruction in these products but that product storage time between irradiation and sampling may also affect microbial reduction. However, irradiation would be an appropriate method for reducing potentially pathologic bacteria in raw meat fed to exotic cats.
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Affiliation(s)
- S D Crissey
- Daniel F. and Ada L. Rice Conservation Biology and Research Center, Chicago Zoological Society Brookfield Zoo, Brookfield, Illinois 60513, USA
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Käferstein FK. Food irradiation dialogue. Int J Infect Dis 2001; 4:178. [PMID: 11179922 DOI: 10.1016/s1201-9712(00)90080-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Astrup AV, Ovesen LF. [When radiation waves are more hazardous than microwaves]. Ugeskr Laeger 2001; 163:2952-3. [PMID: 11402979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
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Abstract
Bacterial food poisoning can be readily prevented by long overdue basic sanitary measures rather than by ultrahazardous irradiation technologies.
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Affiliation(s)
- S S Epstein
- Cancer Prevention Coalition, University of Illinois School of Public Health, 2121 West Taylor Street, Chicago, IL 60612, USA
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Affiliation(s)
- R V Tauxe
- Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA.
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Abstract
Recent well-publicized outbreaks of foodborne illness have heightened general interest in food safety. Food irradiation is a technology that has been approved for use in selected foods in the United States since 1963. Widespread use of irradiation remains controversial, however, because of public concern regarding the safety of the technology and the wholesomeness of irradiated foods. In this report, we describe the technology, review safety and wholesomeness issues, and give a historical perspective of the public controversy regarding food irradiation.
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Affiliation(s)
- G L Tritsch
- Roswell Park Cancer Institute, New York State Department of Health, Buffalo 14263, USA
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