Electron beam processing of fresh produce – A critical review

Pillai, Suresh D.; Shayanfar, Shima

doi:10.1016/j.radphyschem.2017.09.008

Cited by 22 publications

(13 citation statements)

References 12 publications

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“…Accurate dosimetry is essential for acquiring exact results, so the minimum and maximum measured doses were included when reporting EB inactivation experiments ( Pillai and Shayanfar, 2017 ). Acquiring accurate surface doses for the low-energy range (e.g., 80 keV) was challenging due to the dose gradients within the treated dosimeter films.…”

Section: Resultsmentioning

confidence: 99%

Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors

et al. 2018

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Low energy electron beam (LEEB) treatment is an emerging non-thermal technology that performs surface decontamination with a minimal influence on food quality. Bacterial spore resistance toward LEEB treatment and its influencing factors were investigated in this study. Spores from Geobacillus and Bacillus species were treated with a lab-scale LEEB at energy levels of 80 and 200 keV. The spore resistances were expressed as D-values (the radiation dose required for one log10 reduction at a given energy level) calculated from the linear regression of log10 reduction against absorbed dose of the sample. The results revealed that the spore inactivation efficiency by LEEB is comparable to that of other ionizing radiations and that the inactivation curves are mostly log10-linear at the investigated dose range (3.8 – 8.2 kGy at 80 keV; 6.0 – 9.8 kGy at 200 keV). The D-values obtained from the wildtype strains varied from 2.2 – 3.0 kGy at 80 keV, and from 2.2 – 3.1 kGy at 200 keV. Bacillus subtilis mutant spores lacking α/β-type small, acid-soluble spore proteins showed decreased D-values (1.3 kGy at 80 and 200 keV), indicating that spore DNA is one of the targets for LEEB spore inactivation. The results revealed that bacterial species, sporulation conditions and the treatment dose influence the spore LEEB inactivation. This finding indicates that for the application of this emerging technology, special attention should be paid to the choice of biological indicator, physiological state of the indicator and the processing settings. High spore inactivation efficiency supports the application of LEEB for the purpose of food surface decontamination. With its environmental, logistical, and economic advantages, LEEB can be a relevant technology for surface decontamination to deliver safe, minimally processed and additive-free food products.

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Section: Resultsmentioning

confidence: 99%

Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors

et al. 2018

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“…Foodborne pathogens on the surface of the slices can be effectively inactivated by electron beam radiation 21 . Electron beam technology has also been used for treatment of fresh produce for elimination of pathogens 22 . X-rays with varying energies are generated by machines and are the least commonly used source for food irradiation.…”

Section: Food Irradiation Process 31 Radiation Sourcesmentioning

confidence: 99%

Food Irradiation An Established Food Processing Technology for Food Safety and Security

Singh

2019

Def. Life. Sc. Jl.

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Food irradiation is a well-established and effective technology for food processing and preservation. The technology aids in reducing food losses and ensuring food safety by elimination of pathogens and parasites causing illness and death. Radiation treatment can be applied to agricultural produce and animal food products to get extended shelf life with improved microbiological safety and quality. Irradiating food can greatly reduce illness from foodborne pathogens thereby preventing morbidity and mortality. Various national and international food and health organisations have endorsed and supported the safety of food and foodstuffs subjected to ionising radiation based on the research and testing data of more than 50 year. A review is presented on the historical developments of food irradiation technology, radiation sources for treatment of food and, the safety and wholesomeness of foods processed by ionising radiation.

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“…The use of ionizing radiation contributes to the destruction of parasitic protozoa and worms that are dangerous to human health, and of microorganisms that cause food spoilage [3]. …”

Section: Introductionmentioning

confidence: 99%

Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue

Timakova¹,

Tikhonov²,

Тихонова³

et al. 2019

Foods

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The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 “On food safety” and TR EAEU 040/2016 “On the safety of fish and fish products”. As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue.

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Electron beam processing of fresh produce – A critical review

Cited by 22 publications

References 12 publications

Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors

Geobacillus and Bacillus Spore Inactivation by Low Energy Electron Beam Technology: Resistance and Influencing Factors

Food Irradiation An Established Food Processing Technology for Food Safety and Security

Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue

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