The effectiveness of the microbiological radiation decontamination process of agricultural products with the use of low energy electron beam

Gryczka, Urszula; Migdal, W.; Bułka, Sylwester

doi:10.1016/j.radphyschem.2017.09.020

Cited by 30 publications

(11 citation statements)

References 10 publications

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“…The D -values obtained in this study are comparable to those reported for HEEB ( Ito and Islam, 1994 ; De Lara et al, 2002 ). This is consistent to previous research ( Tallentire et al, 2010 ; Gryczka et al, 2018 ). For example, Gryczka et al (2018) described that under the treatment conditions applied, HEEB and LEEB treatments have a comparable efficiency in lowering the bacterial load of the food products investigated.…”

Section: Discussionsupporting

confidence: 94%

“…This is consistent to previous research ( Tallentire et al, 2010 ; Gryczka et al, 2018 ). For example, Gryczka et al (2018) described that under the treatment conditions applied, HEEB and LEEB treatments have a comparable efficiency in lowering the bacterial load of the food products investigated. Moreover, Tallentire et al (2010) reported the response of B. pumilus spores found to be the same when treated with HEEB and LEEB.…”

Section: Discussionsupporting

confidence: 94%

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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: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 94%

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

et al. 2018

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“…The medium energy (1–5 MeV) E-beams can be used for surface sterilization, food pasteurization in customized packaging, and packaging material modifications. While, the high energy (5–10 MeV) E-beam technology applications include the food sterilization and phytosanitary treatment, pasteurization, and waste treatment of food industry [ 13 , 14 , 15 , 16 ].…”

Section: Methods Of Production and Application Of β And γ Raysmentioning

confidence: 99%

Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

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“…Contaminated spices and dry ingredients are of serious concerns to food processors that can contribute to spoilage of food and diminish microbial safety 43 . Irradiation of spices, herbs and other dried ingredients with doses of 3-10 kGy is established as reliable method for improving microbiological safety 44,45 . A number of studies have shown that irradiation of spices at the dose of 10 kGy can eliminate microbial load without significant organoleptic or chemical alterations [46][47][48] .…”

Section: Irradiation Of Spices and Dried Vegetable Seasoningsmentioning

confidence: 99%

Applications of Food Irradiation Technology

Singh

2020

Def. Life. Sc. Jl.

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Food irradiation provides an effective means for controlling the physiological processes causing spoilage and for eradication of microbes, insect pests and parasites. Irradiation has multipurpose role in food processing and is applicable for a variety of food commodities such as fruits, vegetables, cereals, pulses, spices, meat, poultry and seafood. Several years of scientific research, evaluation, and testing have resulted in regulatory approvals for the food irradiation technology in a number of countries. Commercial application of this technology has greatly advanced in recent years following the approval of the health authorities of different countries. This review summarises the applications of irradiation technology in controlling pathogens and food spoilage, and the development of irradiation treatment worldwide.

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The effectiveness of the microbiological radiation decontamination process of agricultural products with the use of low energy electron beam

Cited by 30 publications

References 10 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

Control of Foodborne Biological Hazards by Ionizing Radiations

Applications of Food Irradiation Technology

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