Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs

Calenberg, Sabine Van; Cleemput, Oswald Van; Mondelaers, W.; Huyghebaert, André

doi:10.1006/fstl.1999.0568

Cited by 17 publications

(7 citation statements)

References 8 publications

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“…This can be attributed to the differences in the penetration depth between the two radiation sources. Electrons, unlike gamma ray, have short penetration depth (Calenberg, Cleemput, Mondelaers, & Huyghebaert, 1999), thus, foods are treated in relatively thin layers. It was also observed that the D-values in red radish seeds (1.20-1.85 kGy) were remarkably higher than in broccoli seeds (0.55-1.17 kGy) indicating that the particle size of seeds could contribute to the efficiency of electron beam in killing the pathogens due to its limited penetration capacity.…”

Section: Radiation D 10 Values In Sprout Seedsmentioning

confidence: 99%

Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts

et al. 2009

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Section: Radiation D 10 Values In Sprout Seedsmentioning

confidence: 99%

Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts

et al. 2009

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“…One of the advantages of electron accelerators compared with gamma ray sources is that they can be switched from the electron beam mode to the X-ray mode, thereby providing a wide range of dose rates (Miller, 2003). Several reports have indicated that X-ray and electron beam irradiation have similar effects on foods and agricultural commodities ( Palou et al, 2007 ; Van Calenberg et al , 1998 , 1999 ).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Mee-Hye

Lee

Yoon

et al. 2014

Korean Journal for Food Science of Animal Resources

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Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

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“…Electron beam irradiation and X-ray irradiation were applied using an ELV-4 Electron-Beam- Accelerator (2.5 MeV) and an X-Ray Linear Accelerator (15 Kw, 5 MeV), respectively, at EB-Tech (EB-Tech Co., Korea). Optical densities (OD) of the dosimetry films were measured using a spectrophotometer at 560 nm and the actual absorbed doses were calculated by a method reported previously ( van Clenberg et al ., 1999 ). After irradiation irradiation, the sample tubes were stored at 4℃ and used in subsequent experiments.…”

Section: Methodsmentioning

confidence: 99%

“…A large proportion of industrial gamma irradiation may be replaced by the use of powerful electron accelerators, because of the lack of public acceptance and the inconvenience involved in the international trade in radioactive materials such as Cobalt-60 or Cecium-137, which are used to generate gamma rays ( Cleland and Stichelbaut, 2013 ). It is expected that X-ray radiation will be used more widely in food and sterilization industries due to its equivalent effectiveness on final products compared with gamma rays ( Palou et al ., 2007 ; van Calenberg et al ., 1998 , 1999 ). However, the low efficacy of the energy of X-ray irradiation should be improved for more practical and wider applications in industry ( Byun et al ., 2009 ).…”

Section: Introductionmentioning

confidence: 99%

“…Effects among the three radiation sources (gamma ray, electron beam, and X-ray) are not obviously different at the macroscopic level. However, at the microscopic level, food compounds are exposed directly to electrons during electron beam irradiation and this may induce different effects on food compounds, compared with gamma and X-ray irradiation ( Thayer, 1984 ; van Calenberg et al ., 1999 ). Therefore, a comparison study should be performed to understand the properties of reactions at the molecular level between food compounds and different sources of ionizing radiation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison Study on Changes of Antigenicities of Egg Ovalbumin Irradiated by Electron Beam or X-Ray

Kim

Lee

Sung

et al. 2014

Korean Journal for Food Science of Animal Resources

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This study was conducted to compare the effects of two forms of radiation (electron and X-ray; generated by an electron beam accelerator) on the conformation and antigenic properties of hen’s egg albumin, ovalbumin (OVA), which was used as a model protein. OVA solutions (2.0 mg/mL) were individually irradiated by electron beam or X-ray at the absorbed doses of 0 (control), 2, 4, 6, 8, and 10 kGy. No differences between the two forms of radiation on the structural properties of OVA were shown by spectrometric and electrophoretic analyses. The turbidity of OVA solution increased and the main OVA bands on polyacrylamide gels disappeared after irradiation, regardless of the radiation source. In competitive indirect enzyme-linked immunosorbent assay, OVA samples irradiated by electron beam or X-ray showed different immunological responses in reactions with monoclonal and polyclonal antibodies (immunoglobulin G) produced against non-irradiated OVA. The results indicate that electron beam irradiation and X-ray irradiation produced different patterns of structural changes to the OVA molecule.

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Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs

Cited by 17 publications

References 8 publications

Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts

Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts

Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Comparison Study on Changes of Antigenicities of Egg Ovalbumin Irradiated by Electron Beam or X-Ray

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