Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced Hydrocarbons

Chung, Hyung‐Wook; Hong, Jin-Hwan; Kim, M.-C.; Marshall, Mallory R.; Jeong, Yu Jeong; Han, Sang‐Bae

doi:10.1111/j.1365-2621.2004.tb10705.x

Cited by 3 publications

(2 citation statements)

References 12 publications

(7 reference statements)

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“…The results showed that while irradiated cells had comets with long tails, nonirradiated cells showed no tail or very short ones, and the shape of comets depended on the irradiation doses (Figure 8). Chung and others (2004) also reported a similar result for irradiated ostrich meat with doses of 1 to 10 kGy. The irradiated ostrich meat showed comets with long tails, whereas nonirradiated samples with intact cells showed only slight comets.…”

supporting

confidence: 57%

Detection Methods for Irradiated Foods

Chauhan¹,

Kumar²,

Nadanasabapathy³

et al. 2008

Comp Rev Food Sci Food Safe

123

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Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiationprocessing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods.

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supporting

confidence: 57%

Detection Methods for Irradiated Foods

Chauhan¹,

Kumar²,

Nadanasabapathy³

et al. 2008

Comp Rev Food Sci Food Safe

123

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“…Table 6. Radiation induced C n-1 -and C n-2:1 -hydrocarbons and 2-alkylcyclobutanones produced from the major fatty acids (FA) in food The amount of C n-1 -and C n-2:1 -hydrocarbons in irradiated chicken, pork, beef and ostrich meat is in the range of 0.05 to 0.9 µg/g fat/kGy (Chung et al, 2004;Morehouse and Ku, 1993;Nawar et al, 1990;Sjoberg et al, 1990).…”

Section: Hydrocarbonsmentioning

confidence: 99%

Scientific Opinion on the Chemical Safety of Irradiation of Food

Flavourings¹

2011

EFSA Journal

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Irradiation (gamma rays, electrons or X-rays) is applied to foods for improving food safety and removing and reducing pests that are harmful to plants or plant products. As ionising radiation passes through food, it creates a trail of chemical transformations by primary and secondary radiolysis effects. The main reported radiolytic products are certain hydrocarbons and 2-alkylcyclobutanones produced from the major fatty acids in food, and some cholesterol oxides and furans. Most of these substances are also formed in food that has been subjected to other processing treatments and are thus not exclusively formed by irradiation. Furthermore, the quantities in which they occur in irradiated food are not significantly higher than those being formed in heat treatments. Since the last SCF opinion in 2003, several in vitro genotoxicity studies on irradiated foods have been published. The available data indicate that at least some 2-alkylcyclobutanones may induce DNA damage in vitro. No in vivo genotoxicity studies are available; however, a genotoxic hazard in humans is considered unlikely by the Panel in view of the plausible indirect mechanism underlying the genotoxicity of alkylcyclobutanones in vitro. Concerning other radiolytic products no new relevant toxicological studies have been reported. The weight of evidence from recent literature regarding biological effects supports the food classes and radiation doses specified in previous SCF opinion in 2003. The only new contrary evidence was indicated in publications on leukoencephalomyelopathy in cats which have been fed mainly or exclusively with highly irradiated feed. However a clear mechanistic explanation in terms of risk assessment has not been established. Considering that only a very limited quantity of food is irradiated in Europe currently, the Panel is of the view that there is not an immediate cause for concern. However, the relevance of the cats studies for human health should be clarified.

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Irradiation of poultry meat

Fárkas

Mead²

2005

Food Safety Control in the Poultry Industry

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Detection Properties of Irradiated Ostrich Meat by DNA Comet Assay and Radiation‐induced Hydrocarbons

Cited by 3 publications

References 12 publications

Detection Methods for Irradiated Foods

Detection Methods for Irradiated Foods

Scientific Opinion on the Chemical Safety of Irradiation of Food

Irradiation of poultry meat

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