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Journal articles on the topic 'Food – Effect of radiation on'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 January 2023

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1

Elaraby, Wessam S., and Ahmed H. Madian. "Meta-heuristic Optimization Algorithms for Irradiated Fruits and Vegetable Image Detection." WSEAS TRANSACTIONS ON COMPUTERS 21 (April 20, 2022): 118–30. http://dx.doi.org/10.37394/23205.2022.21.17.

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Despite the food irradiation benefits, it isn’t accepted. Food irradiation is the process that exposed foodi to ionizationi radiation, suchi as electroni beams, X-raysi, or gammai radiationi to inactivate food spoilage organisms. This paper discusses the effect of radiation on the food images, how the food changes before and after taking the radiation dose, and how the PSNR (Peak Signal to Noise Ratio) changes using different metaheuristic optimization algorithms. In this paper, Image Segmentation is based on three different metaheuristic algorithms used to detect the difference between before

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2

Abbas, Bahaa Hassoun, and Nada Basheer. "The Effect of X-ray on Food." NeuroQuantology 20, no. 2 (2022): 124–28. http://dx.doi.org/10.14704/nq.2022.20.2.nq22079.

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Food irradiation is one of the most important techniques used in food sterilization and examination, by exposing food to a specific and precisely defined amount of radiation. These rays work to kill germs, bacteria, and any organisms that harm human health. In this research, we will demonstrate the use of X-rays in food irradiation by conducting three experiments on three types of food: milk, fish preserve, and Wheatflour. The experience with milk samples showed that when the dose of X-ray was increased, the number of bacteria decreased greatly, and the dose value of 6.0 kGy reduced the number

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3

ITO, Hitoshi. "Radiation Decontamination and Effect on Food Microorganisms." Japanese Journal of Food Microbiology 28, no. 3 (2011): 149–56. http://dx.doi.org/10.5803/jsfm.28.149.

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4

Müller, Harald, and Johannes Friedrich Diehl. "Effect of Ionizing Radiation on Folates in Food." LWT - Food Science and Technology 29, no. 1-2 (1996): 187–90. http://dx.doi.org/10.1006/fstl.1996.0026.

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5

Sung, Wen-Chieh. "Effect of gamma irradiation on rice and its food products." Radiation Physics and Chemistry 73, no. 4 (2005): 224–28. http://dx.doi.org/10.1016/j.radphyschem.2004.08.008.

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6

Dionísio, Ana Paula, Renata Takassugui Gomes, and Marília Oetterer. "Ionizing radiation effects on food vitamins: a review." Brazilian Archives of Biology and Technology 52, no. 5 (2009): 1267–78. http://dx.doi.org/10.1590/s1516-89132009000500026.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the

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7

Pinnioja, Sinikka, Marja Siitari-Kauppi, and Antero Lindberg. "Effect of feldspar composition on thermoluminescence in minerals separated from food." Radiation Physics and Chemistry 54, no. 5 (1999): 505–16. http://dx.doi.org/10.1016/s0969-806x(97)00284-3.

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8

Singh, Ajay, and Padmakar. "Effect of ultra violet radiation on nutritional quality of mung bean (Vigna radiata L.) seeds." Food / Nahrung 35, no. 2 (1991): 215–16. http://dx.doi.org/10.1002/food.19910350219.

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9

Sulatri, Ni Luh, Ida Bagus Agung Yogeswara, and Ni Wayan Nursini. "Efektifitas sinar ultraviolet terhadap cemaran bakteri patogen pada makanan cair sonde untuk pasien immune-compremissed." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 5, no. 2 (2017): 112–18. http://dx.doi.org/10.14710/jgi.5.2.112-118.

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Background : Food safety remained as critical concern to immune-compremissed patient. Food safety assurance can be achieved through inhibition of pathogenic bacteria by physical treatment such as UV light radiation. However, a study regarding the effect of UV light on growth of pathogenic bacteria in contaminated liquid food are scarce.Objective : To determine the effectiveness of UV light on contamination of pathogenic bacteria in liquid food for immune-compremissed patient.Methods : Randomized design with two factor which were holding time for 60 and 120 minutes and radiation exposure (0, 5,

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10

RAMSAY, IAN A., JEAN-CHRISTOPHE NIEDZIELA, and IAIN D. OGDEN. "The Synergistic Effect of Excimer and Low-Pressure Mercury Lamps on the Disinfection of Flowing Water." Journal of Food Protection 63, no. 11 (2000): 1529–33. http://dx.doi.org/10.4315/0362-028x-63.11.1529.

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Microorganisms in flowing water were disinfected by UV radiation from two excimer (excited dimer) lamps (emitting at 172 and 222 nm) in combination with two low-pressure mercury lamps (emitting at 254 nm). Synergies were investigated among the three types of radiation in the treatment of water spiked in turn with Escherichia coli, Listeria innocua, Shewanella putrefaciens, and spores of Bacillus subtilis and Bacillus cereus. Synergy was demonstrated between radiations at 222 and 254 nm in the treatment of E. coli, L. innocua, and S. putrefaciens, but little or no synergy was observed in the tr

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11

Sattar, Abdus, S. Atta, and M. A. Akhtar. "Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arientinum L.)." Food / Nahrung 34, no. 6 (1990): 509–14. http://dx.doi.org/10.1002/food.19900340606.

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12

Ben Miloud Yahia, Najla, Salma Kloula Ben Ghorbal, Lobna Maalej, et al. "Effect of Temperature and Gamma Radiation on Salmonella Hadar Biofilm Production on Different Food Contact Surfaces." Journal of Food Quality 2018 (2018): 1–6. http://dx.doi.org/10.1155/2018/9141540.

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Salmonella is a pathogen transmitted by foods and it is one of the most important target bacteria in food irradiation studies. Few works were carried out on the effectiveness of gamma radiation against biofilms formed by this bacterium. Salmonella can form a biofilm on different material surfaces. The physicochemical properties of surfaces and environmental factors influence the adhesion of this pathogen. The present study investigated the effect of gamma radiation (1 and 2 kGy) and temperature (28°C and 37°C) on the development of Salmonella Hadar biofilm on polyvinyl chloride (PVC), glass, c

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13

Tanzila Sultana, Kazi M Maraz, Arwah Ahmed, Shamima Shultana, and Ruhul A Khan. "Effect of Irradiation process on mango." GSC Advanced Research and Reviews 9, no. 2 (2021): 108–18. http://dx.doi.org/10.30574/gscarr.2021.9.2.0267.

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Mango (Mangifera indica L.) is one of the choicest tropical fruit of the world and rightly designated as "King" of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different kinds of ionizing radiat

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14

RAJKOWSKI, KATHLEEN T., STEVEN E. NIEBUHR, and JAMES DICKSON. "Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork†." Journal of Food Protection 69, no. 6 (2006): 1430–33. http://dx.doi.org/10.4315/0362-028x-69.6.1430.

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Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained 137Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D10-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% po

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15

El-Beltagi, H. S., A. M. R. Afify, M. M. Rashed, and A. M. Ebtesam. "Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils." Grasas y Aceites 64, no. 4 (2013): 356–68. http://dx.doi.org/10.3989/gya.119712.

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16

Shrestha, Shreemat, Murray C. Peel, Graham A. Moore, Donald S. Gaydon, Perry L. Poulton, and Swaraj K. Dutta. "Effect of Anthropogenic Aerosols on Wheat Production in the Eastern Indo-Gangetic Plain." Atmosphere 13, no. 11 (2022): 1896. http://dx.doi.org/10.3390/atmos13111896.

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The Indo Gangetic Plain (IGP) is a food basket of South Asia and is considered a hotspot for air pollution due to persistently high emissions of anthropogenic aerosols. High levels of aerosols in the IGP not only affect the health of people but also the health of the natural system and the climate of the region. Aerosol effects on crop production in the IGP is an emerging area of interest for policymakers and the scientific community due to their possible effect on the food security and livelihood of millions of people in the region. To investigate the effect of anthropogenic aerosols on wheat

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17

Guimarães, Ívina Catarina de Oliveira, Joelma Pereira, Vanda Maria de Oliveira Cornélio, Luís Roberto Batista, and Eric Batista Ferreira. "The effect of CO60 on the physical and physicochemical properties of rice." Ciência e Agrotecnologia 36, no. 2 (2012): 210–16. http://dx.doi.org/10.1590/s1413-70542012000200010.

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Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not ca

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18

Csapó, J., J. Prokisch, Cs Albert, and P. Sipos. "Effect of UV light on food quality and safety." Acta Universitatis Sapientiae, Alimentaria 12, no. 1 (2019): 21–41. http://dx.doi.org/10.2478/ausal-2019-0002.

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Abstract The recent years have seen a great number of instances when ultraviolet (UV) radiation was used in the preservation process of all sorts of foods. Since the purine and pyrimidine bases of DNA and RNA absorb well the 254 nm radiation, its application with the use of a correct dosage can result in disinfections of various orders of magnitude. It can be particularly effective in cases where technology does not allow a more intensive heat treatment. When used properly, UV treatment can be a competitive procedure in the case of foodstuffs where the large surface area allows for UV rays to

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19

LAKRITZ, L., and G. MAERKER. "Effect of Ionizing Radiation on Cholesterol in Aqueous Dispersion." Journal of Food Science 54, no. 6 (1989): 1569–72. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05162.x.

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20

Dhakal, Rabin, Mohammad Yosofvand, Mahsa Yavari, et al. "Review of Biological Effects of Acute and Chronic Radiation Exposure on Caenorhabditis elegans." Cells 10, no. 8 (2021): 1966. http://dx.doi.org/10.3390/cells10081966.

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Knowledge regarding complex radiation responses in biological systems can be enhanced using genetically amenable model organisms. In this manuscript, we reviewed the use of the nematode, Caenorhabditis elegans (C. elegans), as a model organism to investigate radiation’s biological effects. Diverse types of experiments were conducted on C. elegans, using acute and chronic exposure to different ionizing radiation types, and to assess various biological responses. These responses differed based on the type and dose of radiation and the chemical substances in which the worms were grown or maintain

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21

Mouhty, N. R. A. El, Eman Alzahrani, and A. Y. El Naggar. "Study the Effect of Gamma Radiation on Antioxidant of Irradiated Food." International Journal of Innovative Research in Science, Engineering and Technology 03, no. 11 (2014): 17442–45. http://dx.doi.org/10.15680/ijirset.2014.0311049.

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22

Gautam, Raj Kamal, Vandan Nagar, and Ravindranath Shashidhar. "Effect of radiation processing in elimination of Klebsiella pneumoniae from food." Radiation Physics and Chemistry 115 (October 2015): 107–11. http://dx.doi.org/10.1016/j.radphyschem.2015.06.016.

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23

Edae, Biniyam Nigussie, Mengistu Balcha Tufa, and Awoke Berihun Muche. "Effect of Gamma Radiation on the Reduction of Aflatoxin in Red Pepper." Journal of Food Research 11, no. 4 (2022): 34. http://dx.doi.org/10.5539/jfr.v11n4p34.

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Nowadays, the reduction of aflatoxin in food commodities using radiation treatment is getting attention. Mycotoxin contaminations in agricultural commodities have significant economic implications. Aflatoxin is a very serious food insecurity issue in developing countries because of climatic conditions, agricultural practices, and storage conditions, which are conducive to fungal proliferation and toxin production. In this study, High-performance liquid chromatography was used for the separation and determination of aflatoxins. The samples were randomly collected from different markets, placed

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24

Timakova, Roza, Iuliia Iliukhina, and Ruslan Iliukhin. "Practical Applicability of Radiation Technologies in Food Systems." BIO Web of Conferences 57 (2023): 02007. http://dx.doi.org/10.1051/bioconf/20235702007.

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While achieving the food security, the use of radiation technologies for the processing of food wheat grains is distinguished by its practical significance. The use of inactivating (1-5 kGy) and sterilizing (25 kGy) doses of gamma radiation shall ensure the biosafety of radiation-treated grain. Changes in the main signs of freshness (color, odor) after treatment with different doses of ionizing radiation and during storage for up to 30 days have not been established. Varietal (species) grain purity of “Ekaterina” soft spring wheat is 99.7%, its grain purity is 99.93%. As a result of the resear

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25

Isik, Ayla, Murat Ozdemir, and Ibrahim Doymaz. "Infrared drying of bee pollen: effects and impacts on food components." Czech Journal of Food Sciences 37, No. 1 (2019): 69–74. http://dx.doi.org/10.17221/410/2017-cjfs.

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Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pollen samples were evaluated. The infrared power has a significant effect on the drying and quality characteristics especially colour. Drying time was reduced from 170 to 50 min when the infrared power level increased from 50 W to 88 W. Morphological changes on the surface of bee pollen grains increas

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26

Calado, Thalita, Luís Abrunhosa, Sandra Cabo Verde, Luis Alté, Armando Venâncio, and María Luisa Fernández-Cruz. "Effect of Gamma-Radiation on Zearalenone—Degradation, Cytotoxicity and Estrogenicity." Foods 9, no. 11 (2020): 1687. http://dx.doi.org/10.3390/foods9111687.

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Zearalenone (ZEA) is produced in cereals by different species of Fusarium, being a non-steroidal estrogenic mycotoxin. Despite having a low acute toxicity, ZEA strongly interferes with estrogen receptors. Gamma-radiation has been investigated to eliminate mycotoxins from food and feed, showing promising results. The present study aims to investigate the gamma-radiation effect on ZEA at different moisture conditions and to evaluate the cytotoxicity and estrogenicity of the irradiated ZEA. Different concentrations of dehydrated ZEA and aqueous solutions of ZEA were exposed to gamma-radiation dos

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27

Wang, Huijuan, Yan Zhu, Dongchao Xie, et al. "The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder." Foods 11, no. 16 (2022): 2540. http://dx.doi.org/10.3390/foods11162540.

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Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and Ha of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*: yellowness/blueness; Ha derived from Hunter a and b could visually describe the color space) of the Hunter color system. First, the L*, a*, and b* were determined from the GTP samples treated with various microwave powers with the change of ti

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28

THAYER, D. W., S. SONGPRASERTCHAI, and G. BOYD. "Effects of Heat and Ionizing Radiation on Salmonella typhimurium In Mechanically Deboned Chicken Meat." Journal of Food Protection 54, no. 9 (1991): 718–24. http://dx.doi.org/10.4315/0362-028x-54.9.718.

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Response-surface methodologies were used to examine the effects of gamma-irradiation temperature and dose preceded or followed by heating at 60°C for 3 min on the survival of Salmonella typhimurium in mechanically deboned chicken meat (MDCM). The effects of irradiation temperature and dose were significant. Heating the inoculated chicken meat before irradiation did not sensitize the bacteria to the effects of the ionizing radiation. Treating the inoculated chicken meat with gamma radiation made the Salmonella much more sensitive to the effects of heat. For example, 3 min of heat at 60°C follow

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29

Fei, Xionghui, Ting Chen, Wenbao Jia, et al. "Enhancement effect of ionizing radiation pretreatment on biogas production from anaerobic fermentation of food waste." Radiation Physics and Chemistry 168 (March 2020): 108534. http://dx.doi.org/10.1016/j.radphyschem.2019.108534.

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30

Zellmer, I. D., M. T. Arts, and Vladimír Sustr. "Food chain effects of sublethal ultraviolet radiation on subarctic Daphnia pulex – a field and laboratory study." Archiv für Hydrobiologie 167, no. 1-4 (2006): 515–31. http://dx.doi.org/10.1127/0003-9136/2006/0167-0515.

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31

Fang, Yanpeng, Jian Hu, Shanbai Xiong, and Siming Zhao. "Effect of low-dose microwave radiation on Aspergillus parasiticus." Food Control 22, no. 7 (2011): 1078–84. http://dx.doi.org/10.1016/j.foodcont.2011.01.004.

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32

Michalak, Joanna, Marta Czarnowska-Kujawska, Joanna Klepacka, and Elżbieta Gujska. "Effect of Microwave Heating on the Acrylamide Formation in Foods." Molecules 25, no. 18 (2020): 4140. http://dx.doi.org/10.3390/molecules25184140.

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Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial

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33

Semenova, Z. A., M. T. Levshenko, A. Y. Kolokolova, N. V. Ilyuhina, and M. N. Kurbanova. "Establishment of a test culture to study the effects of ionizing radiation on the opportunistic and pathogenic microflora of food." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 245–49. http://dx.doi.org/10.20914/2310-1202-2019-2-245-249.

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Due to the special importance of food in the emergence of acute intestinal infectious diseases and bacterial food poisoning, special attention is paid to the microbiological purity monitoring of food raw materials and food products. Ionizing radiation processing of food – is a promising technology for combating both microorganisms causing spoilage and pathogenic and opportunistic microorganisms – pathogens of dangerous diseases. However, work with vegetative forms of these microorganisms to study the effects of ionizing radiation is difficult because of the need to use in experiments only acti

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34

Gęgotek, Agnieszka, Iwona Jarocka-Karpowicz, and Elżbieta Skrzydlewska. "Cytoprotective Effect of Ascorbic Acid and Rutin against Oxidative Changes in the Proteome of Skin Fibroblasts Cultured in a Three-Dimensional System." Nutrients 12, no. 4 (2020): 1074. http://dx.doi.org/10.3390/nu12041074.

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The combination of ascorbic acid and rutin, commonly used in oral preparations for their antioxidant and anti-inflammatory properties, can also be used to protect skin cells from the effects of UV radiation in sunlight. Here, we tested the potential protective effect of ascorbic acid and rutin used together in UVB-irradiated human skin fibroblasts, and assessed the proteomic profile of these cells, grown in a three-dimensional (3D) system. Proteomic findings revealed a combined effect of ascorbic acid and rutin in UV-irradiated fibroblasts against overexpression of pro-inflammatory signaling p

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35

Bhavsar, SP, M. Baserisalehi, and BP Kapadnis. "EFFECT OF GAMMA RADIATION ON SURVIVAL OF CAMPYLOBACTERS IN VARIOUS FOOD SAMPLES." Indian Journal of Medical Microbiology 22, no. 1 (2004): 39–43. http://dx.doi.org/10.1016/s0255-0857(21)02949-2.

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36

Vaz, Antônio F. M., Marthyna P. Souza, Leucio D. Vieira, et al. "High doses of gamma radiation suppress allergic effect induced by food lectin." Radiation Physics and Chemistry 85 (April 2013): 218–26. http://dx.doi.org/10.1016/j.radphyschem.2012.12.015.

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37

Sádecká, J. "Irradiation of spices – a review." Czech Journal of Food Sciences 25, No. 5 (2008): 231–42. http://dx.doi.org/10.17221/684-cjfs.

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Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven process that has found many applications. Depending on the absorbed dose of radiation, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. The most common irradiated commercial produ

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38

George, Johnsy, R. Kumar, V. A. Sajeevkumar та ін. "Effect of γ-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials". Radiation Physics and Chemistry 76, № 7 (2007): 1205–12. http://dx.doi.org/10.1016/j.radphyschem.2006.12.011.

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Madera-Santana, Tomás J., R. Meléndrez, Gerardo González-García, Patricia Quintana-Owen, and Suresh D. Pillai. "Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging." Radiation Physics and Chemistry 123 (June 2016): 6–13. http://dx.doi.org/10.1016/j.radphyschem.2016.02.001.

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40

Sommers, Christopher H., Brendan A. Niemira, Michael Tunick, and Glenn Boyd. "Effect of temperature on the radiation resistance of virulent Yersinia enterocolitica." Meat Science 61, no. 3 (2002): 323–28. http://dx.doi.org/10.1016/s0309-1740(01)00200-5.

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41

Gomes, H. "Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality." Meat Science 65, no. 2 (2003): 919–26. http://dx.doi.org/10.1016/s0309-1740(02)00299-1.

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42

Kanatt, Sweetie R., Ramesh Chander, and Arun Sharma. "Effect of radiation processing on the quality of chilled meat products." Meat Science 69, no. 2 (2005): 269–75. http://dx.doi.org/10.1016/j.meatsci.2004.07.006.

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43

Bian, Zi-Xiu, Jian-Fei Wang, Hui Ma, Si-Meng Wang, Li Luo, and Shun-Min Wang. "Effect of microwave radiation on antioxidant capacities of Tartary buckwheat sprouts." Journal of Food Science and Technology 57, no. 10 (2020): 3913–19. http://dx.doi.org/10.1007/s13197-020-04451-0.

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44

Zygoura, P. D., E. K. Paleologos, and M. G. Kontominas. "Effect of ionising radiation treatment on the specific migration characteristics of packaging–food simulant combinations: effect of type and dose of radiation." Food Additives & Contaminants: Part A 28, no. 5 (2011): 686–94. http://dx.doi.org/10.1080/19440049.2011.556671.

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45

Shanawany, M. M. "Heating effect of microwave radiation in broilers." British Poultry Science 31, no. 2 (1990): 361–69. http://dx.doi.org/10.1080/00071669008417266.

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46

Bhavsar, S. P., S. K. Augustine, and B. P. Kapadnis. "Effect of Physical and Chemical Treatments on Campylobacter Spiked into Food Samples." Food Science and Technology International 13, no. 4 (2007): 277–83. http://dx.doi.org/10.1177/1082013207082246.

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Campylobacter spp. were isolated from rivers Mula, Mutha and Pavana by preT-Kapadnis Baseri and Preston enrichment-modified charcoal cefoperazone deoxycholate agar methods. Survival studies were conducted in fresh skim cow milk, chicken meat extract and mushroom extract at various temperatures. The sensitivity of Campylobacter strains inoculated in the food samples, to chemical preservatives, gamma radiation, microwave heating and water bath heating was studied. Campylobacter strains survived well in milk and chicken extract; however, temperature significantly affected their survival in those

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47

Kuvykina, Maria, Alexey Pryadka, Vladimir Tenishev, Andrey Gorskiy, and Alexey Aprelev. "Application of the electronic paramagnetic resonance method for detecting radiation-processed food products." Journal of Physics: Conference Series 2192, no. 1 (2022): 012023. http://dx.doi.org/10.1088/1742-6596/2192/1/012023.

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Abstract This paper presents the results of work on studying the capabilities of EPR spectroscopy for identifying certain types of food products treated with ionizing radiation at various doses, determining the dose and time elapsed since the product was treated with ionizing radiation. The samples were examined for 270 days. For the prepared samples, the post-effect of irradiation with ionizing radiation was studied, which manifested itself in a change in the number of paramagnetic centers in the sample.

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Jan, Sumira, Talat Parween, T. O. Siddiqi, and Mahmooduzzafar. "Effect of gamma radiation on morphological, biochemical, and physiological aspects of plants and plant products." Environmental Reviews 20, no. 1 (2012): 17–39. http://dx.doi.org/10.1139/a11-021.

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Research on the basic interaction of radiation with biological systems has contributed to human society through various applications in medicine, agriculture, pharmaceuticals and in other technological developments. In the agricultural sciences and food technology sectors, recent research has elucidated the new potential application of radiation for microbial decontamination due to the inhibitory effect of radiation on microbial infestation. The last few decades have witnessed a large number of pertinent works regarding the utilization of radiation with special interest in γ-rays for evolution

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HANIS, T., P. JELEN, P. KLÍR, J. MÑUKOVÁ, B. PÉREZ, and M. PESEK. "Poultry Meat Irradiation - Effect of Temperature on Chemical Changes and Inactivation of Microorganisms." Journal of Food Protection 52, no. 1 (1989): 26–29. http://dx.doi.org/10.4315/0362-028x-52.1.26.

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Chilled (10°C) and frozen (−15°C) broiler carcasses initially artificially contaminated either with Pseudomonas aeruginosa, Salmonella typhimurium or Serratia marcescens (106cfu/g) were irradiated (Co60) with doses of 0.5, 1.0, 2.5, 5.0 and 10.0 kGy. Ps. aeruginosa was eliminated by doses of 1.0 - 2.5 kGy, S. marcescens by doses of 2.5 - 5.0 kGy and S. typhimurium by a dose of 10 kGy. Characteristic radiation odor increasing with radiation dose and temperature was well removed by heat meat preparation. Radiation resulted in increase of acid and peroxide values and destruction of thiamine (up t

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SOMMERS, CHRISTOPHER H., and BRENDAN A. NIEMIRA. "Inactivation of Avirulent Yersinia pestis in Beef Bologna by Gamma Irradiation†." Journal of Food Protection 74, no. 4 (2011): 627–30. http://dx.doi.org/10.4315/0362-028x.jfp-10-421.

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Yersinia pestis, a psychrotrophic pathogen capable of growth at refrigeration temperatures, can cause pharyngeal and gastrointestinal plague in humans that consume contaminated foods. Because Y. pestis is listed as a select agent for food safety and defense, evaluation of food safety intervention technologies for inactivation of this pathogen is needed. Ionizing (gamma) radiation is a safe and effective intervention technology that can inactivate pathogens in raw and processed meats, produce, and seafood. In this study, we investigated the effect of temperature on the ability of ionizing radia

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