Dosimetry in Support of Wholesomeness Studies

Jarrett, R.D.; Halliday, John W.

doi:10.1111/j.1745-4549.1979.tb00578.x

Cited by 11 publications

(4 citation statements)

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“…Absorbed dose measurements were made using FWT 92 radiochromic film dosimetry (ASTM, 1996). A standard curve for dosimetry was established using FWT 60 radiochromic film (Jarrett and Halliday, 1979;Thayer, 1996). There were no significant differences in absorbed dose between batches.…”

Section: Irradiationmentioning

confidence: 99%

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

Engeljohn¹,

Bell²,

Thayer³

et al. 1999

Ecology of Food and Nutrition

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Effects of gamma irradiated, cooked soy-, beef-, and soy/meat-based diets in rats, Ecology of Food and Nutrition, 38:5, There is increased demand for microbiologically safe foods. Ionizing energy (referred to as radiation pasteurization or irradiation) is effective in reducing the level of pathogenic organisms such as Salmonella, Trichinae, and Campylobacter which affect the health each year of many people. The irradiation of phytate (IP6), known to bind essential minerals in beef, soy, and soy-extended beef, at an absorbed dosage of less than 4 kilogray (kGy) caused no difference (P > 0.05) in the level of IP3-6 compared with non-irradiated samples. In a 3-wk study, 84 weanling rats (12 groups, 7 per group) consumed diets containing irradiated and non-irradiated soy, beef, and a soy-beef combination fed at 20% of the diet. There were no differences in liver and tibia mineral concentrations. * Corresponding author. 469 Downloaded by [University of Cambridge] at 03:42 02 June 2016 470 B.F. HARLAND ETAL.Moreover, there was no measurable effect on body weight, feed efficiency, survival of experimental animals, nor on any of the 4 blood or 7 biochemical parameters measured. In addition, the phytate:zinc and the [phytate xcalcium]:zinc molar ratios of the diets were calculated as an estimation of potential zinc deficiency. Microbiological tests, performed both before and after irradiation, on the soy-extended meat and meat patties used as dietary ingredients demonstrated a reduction in the bioload as a consequence of irradiation. Thus, irradiation at the dosage described above had no negative nutritional effects, was unable to enhance hydrolysis of phytate yet reduced the number of microorganisms in the animal food.

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Section: Irradiationmentioning

confidence: 99%

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

Engeljohn¹,

Bell²,

Thayer³

et al. 1999

Ecology of Food and Nutrition

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“…cylindrical form) were subjected to 42 kGy of irradiation at -2OC in a self-contained cesium-137 gamma radiation source (135,708 Ci), with a dose penetration radius of approximately 12.0 cm. Samples were positioned in the irradiator to maximize exposure, and irradiation temperature was controlled by using the gas phase of liquid N, (Jarrett and Halliday 1979;Thayer and Boyd 1991). Dose rate (0.12 kGy/min) and distribution of the irradiator have been previously described (Shieh et al 1985).…”

Section: Beef Sterilizationmentioning

confidence: 99%

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Bowles

Miller

1994

Journal of Food Safety

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Phenylglyoxal (PG), an aromatic α‐dicarbonyl, is used in a variety of industrial, medical, and biological research applications. The compound delays spore germination and inhibits vegetative cells of both aerobic and anaerobic sporeforming bacteria, interacts with several critical bacterial growth factors, and is structurally similar to a number of approved food flavoring agents. Previous research demonstrated inhibitory activity against Clostridium sporogenes in model systems. Therefore, we investigated the shelf‐life enhancing effectiveness of PG in C. sporogenes‐inoculated vacuum‐packaged ground beef at 32C. During extended incubation under temperature abuse conditions, PG delayed undesirable color changes and prevented organoleptic spoilage. Five μg PG/g inhibited proteolysis, while 156 μg PG/g delayed conversion of myoglobin to metmyoglobin, prevented H2S production, maintained product quality and texture for 25 days, and reduced thermal resistance of C. sporogenes spores at 90C. The observed activity of PG suggests that similar activity might be found with currently approved α‐dicarbonyls. Furthermore, the compound's effect on thermal resistance may serve as an example of compounds that could be used to reduce thermal processing requirements of heat‐sensitive and/or minimally processed foods.

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“…The temperature was maintained at 2 * 2°C during irradiation. Absorbed dose measurements were made using ferrous-cupric sulfate dosimetry (Jarrett and Halliday, 1979). Variation between maximum and minimum calculated doses was = 4.6% The measured treatment doses were 0, 0.57, IRRADIATION AND REFRIGERATION OF FRESH PORK.…”

Section: Irradiation and Storagementioning

confidence: 99%

Low‐dose Gamma Irradiation and Refrigerated FStorage in vacua Affect Microbial Flora of Fresh Pork

Thayer¹,

Boyd²,

Jenkins³

1993

Journal of Food Science

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Vacuum-packaged ground fresh pork samples absorbed gamma radiation doses of 0. 0.57. 1.91. 3.76. 5.52. or 7.25 kGv at 2°C. Samolcs were analyzed'after i, 7, i4, 2i, 28, 'or 35 days itorage at 2"C'for presence and number of aerobic and anaerobic mesophiles and endospore formers, and aerobic psychrotrophs. Conventional plate counts did not detect surviving microflora in any sample that received an absorbed dose of 1.91 kGy or higher, even after refrigerated storage for up to 35 days. The microflora in the control were predominantly Gram-positive for the first 21 days; however, Serrutiu predominated at 28 and 35 days. Staphylococcus, Micrococcus, and yeast species predominated in samples that received 0.57 kGy.

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Dosimetry in Support of Wholesomeness Studies

Cited by 11 publications

References 0 publications

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

Effects of gamma irradiated, cooked soy‐, beef‐, and soy/meat‐based diets in rats

SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Low‐dose Gamma Irradiation and Refrigerated FStorage in vacua Affect Microbial Flora of Fresh Pork

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