Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review

Radomyski, T.; Murano, Elsa A.; Olson, D. G.; Murano, Peter S.

doi:10.4315/0362-028x-57.1.73

Cited by 137 publications

(73 citation statements)

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“…É um tratamento eficaz contra insetos, por exemplo mosca de frutas, brocas de sementes que infestam as frutas tropicais e limitam o comércio internacional com paí-ses que possuem regulamentações rigorosas como Austrália, Japão e Estados Unidos [31], funcionando como uma barreira técnica para a livre exportação.…”

Section: Discussionunclassified

Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Miyagusku¹,

Chen²,

Leitão³

et al. 2003

Ciênc. Tecnol. Aliment.

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O Brasil utiliza a irradiação em especiarias e condimentos para a comercialização. No entanto, além de grãos, frutas e flores, a carne de frango é particularmente outro produto nacional com enorme potencial para o emprego da irradiação. Dados divulgados pela União Brasileira de Avicultura [37], posicionaram o Brasil como terceiro maior produtor mundial (5,9 milhões de toneladas) e segundo maior exportador de carne de frango, no ano de 2000 (907 mil toneladas).Em carnes de frango, o crescimento de microrganismos e as atividades enzimáticas são os principais fatores limitantes da vida-útil, freqüentemente prolongada com a proteção das embalagens e aplicação de agentes descontaminantes. A umidade, a composição de voláteis, e principalmente, os lipídeos podem ser alterados de acordo com o material utilizado na embalagem [3]. Da mesma forma, os agentes descontaminantes, associados ao efeito bactericida, devem manter a aparência e o sabor do alimento sem deixar resíduos prejudiciais à saúde [4].O prolongamento da vida-útil de carcaças de frango é uma preocupação constante da indústria avícola. Nos abatedouros, as carcaças são geralmente resfriadas por imersão em água para minimizar o crescimento bacteriano. Apesar de reduzir o índice de crescimento, isso também pode gerar contaminação cruzada entre as carcaças. Ressalta-se que o crescimento de microrganismos durante o armazenamento refrigerado ocorre principalmente no tecido muscular lesado, sendo as contaminações dependentes do tipo de músculo e do pH. Estudos realizados por LAMUKA et al. [22] mostraram que o uso da irradiação em carnes de frango pode retardar a deterioração bacteriana e diminuir a incidência de microrganismos patogênicos e deteriorantes. RESUMOCaixas de papelão contendo cortes de peito de frango sem pele e sem ossos, previamente acondicionadas em bandejas de polietileno expandido, com aproximadamente 200 gramas por bandeja e recobertas por filme de polietileno, foram submetidas à irradiação com 60 Co, utilizando-se equipamento Nordion JS 7500. As amostras foram expostas a doses de 1,5; 3,0 e 7,0kGy, sendo irradiadas na modalidade estática a 0 o e 180 º em relação ao feixe de irradiação. Para avaliar a homogeneidade das doses de irradiação um conjunto de 18 dosímetros de alanina+parafina por tratamento foi colocado dentro das caixas com as amostras. Outro conjunto de dosímetros foi irradiado na faixa de 1 a 10kGy para elaboração da curva de resposta . Após a irradiação, os peitos de frango foram armazenados a 5±1ºC durante 39 dias, sendo submetidos a análises microbiológicas (contagem total de bactérias aeróbias psicrotróficas, bactérias aeróbias mesófilas, bolores e leveduras, Pseudomonas spp, enterobacteriáceas totais, bactérias lácticas e NMP de E.coli) em 10 períodos diferentes ao longo do armazenamento. Os resultados obtidos revelaram um comportamento linear dos dosímetros de alanina+parafina na faixa de 1 a 10kGy de irradiação. Com base nas avaliações microbiológicas as amostras controle tiveram vida-útil de 5 dias, observandose um ganho na vid...

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Section: Discussionunclassified

Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Miyagusku¹,

Chen²,

Leitão³

et al. 2003

Ciênc. Tecnol. Aliment.

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“…Hence, the total mesophilic counts reported in the present investigation suggest that the irradiated squid samples remained within the acceptable limits after storage for 10 days at 4 o C. The coliforms were detected in the control sample in the beginning; however, after irradiation at 3 and 5 kGy, the counts reduced to zero in all the samples. Gamma irradiation was found to inhibit microbial proliferation in fish and seafood (Radomyski et al, 1994). Similar results were obtained by Cozzo-Siqueira et al (2003), wherein they did not find S. aureus in the irradiated and non-irradiated tilapia (Oreochromis niloticus) fish irradiated with different doses (1.0, 2.2, and 5 kGy) and stored for 20-30 days at 0.5 o C and -2 o C. In the irradiated samples, there was dose dependent reduction in the viable cells immediately after irradiation.…”

Section: Microbiological Analysis Of Squid Samples Held At Refrigeratmentioning

confidence: 99%

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Manjanaik¹,

Kavya²,

Shetty³

et al. 2017

Food Res.

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Irradiation is considered as an efficient method for the reduction of microorganisms in food. It has been used to improve the safety and shelf life of food products. The present investigation is aimed at studying the influence of gamma irradiation (3 and 5 kGy) and subsequent storage at refrigeration temperature (4 The pH value of the squid was affected significantly by both, irradiation dose and storage temperature (p<0.05). The total microbial load for the non-irradiated squid samples was higher than those of irradiated samples at 4 o C temperature. The results revealed that the combination of irradiation and refrigerated storage resulted in a significant reduction of microbial growth and stabilized the biochemical characteristics of squid.

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“…There is an extensive amount of information available in the literature about food irradiation, including reviews by Radomyski et al (1994), Monk et al (1995), Farkas (1998) kilograys (kGy) as "unconditionally safe for human consumption". Despite this, the key impediment for the commercialization of food irradiation is consumer acceptance.…”

Section: Technological Driversmentioning

confidence: 99%

Trends in technology, trade and consumption likely to impact on microbial food safety

Quested

Cook

Gorris

et al. 2010

International Journal of Food Microbiology

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Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues.Understanding of factors is developed using system-based methods and their impact is discussed in relation to current events and predictions of future trends. These factors come from a wide range of spheres relevant to food and include political, economic, social, technological, regulatory and environmental drivers. The degree of certainty in assessing the impact of important driving factors is considered in relation to food-borne disease. The most important factors driving an increase in the burden of food-borne disease in the next few decades were found to be the anticipated doubling of the global demand for food and of the international trade in food next to a significantly increased consumption of certain high-value food commodities such as meat and poultry and fresh produce. A less important factor potentially increasing the food-borne disease burden would be the increased demand for convenience foods. Factors that may contribute to a reduction in the food-borne disease burden were identified as the ability of governments around the world to take effective regulatory measures as well as the development and use of new food safety technologies and detection methods. The most important factor in reducing the burden of food-borne disease was identified as our ability to first detect and investigate a food safety issue and then to develop effective control measures. Given the global scale of impact on food safety that current and potentially future trends have, either by potentially increasing or decreasing the food-borne disease burden, it is concluded that a key role is fulfilled by intergovernmental organisations and by international standard setting bodies in coordinating the establishment and rolling-out of effective measures that, on balance, help ensure long-term consumer protection and fair international trade.

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Elimination of Pathogens of Significance in Food by Low-dose Irradiation: A Review

Cited by 137 publications

References 0 publications

Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados

Influence of gamma irradiation and low temperature storage on the quality and shelf life of squid (Doryteuthis sibogae)

Trends in technology, trade and consumption likely to impact on microbial food safety

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