Effect of dose rate on inactivation of microorganisms in spices by electron-beams and gamma-rays irradiation

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

“…The one-side electron beam irradiation also might be the reason. On the other hand, Ito and Islam (1994) explained the difference of radiation sensitivities between electron beam or converted X-rays and gamma-rays by dose rate. The dose rate of electron beam irradiation is usually 1000-10,000 times higher than gamma ray in commercial scale (Ito and Islam, 1994).…”

“…On the other hand, Ito and Islam (1994) explained the difference of radiation sensitivities between electron beam or converted X-rays and gamma-rays by dose rate. The dose rate of electron beam irradiation is usually 1000-10,000 times higher than gamma ray in commercial scale (Ito and Islam, 1994). Ito and Islam (1994) indicated that higher D 10 values in high dose rate (electron beam) caused by suppression of the oxidation damage of microorganisms at high penetration speed of oxygen inside of cell walls.…”

“…The major differences between gamma and electron beam irradiation are the penetration power and dose rate. Ito and Islam (1994) reported that electron beam and converted Xrays had slightly higher D 10 values than gamma ray due to large difference of dose rate. Halls (1994) indicated, however, the dose rate has no effect on the radiation response of microbial population.…”

Gamma-ray sanitization of Argentinean dehydrated garlic (Allium sativum L.) and onion (Allium cepa L.) products

“…Malbrán" for their typing. MAB spores, SRC spores and B. cereus spores counts were determined the same as above after heat treatment at 80°C for 15 min(Ito & Islam, 1994;Onyenekwe & Ogbadu, 1995). The count of M-Y was done by the technique of surface dissemination in potato-dextrose-agar (PDA-Merck), with the addition of 10% citric acid until a Wnal pH of 3.5; plates were incubated at 23°C during 5 days.…”

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

“…Generally, a somewhat weaker effect was observed in food irradiated with electron beams compared to gamma ray (Song et al, 2009a) due to the varying depths of penetration between the two radiation sources. Electron beams unlike gamma ray have limited penetration (Miller, 2005) and higher dosages (Ito et al, 1994), which may affect microbial inactivation on the size of packaging (Song et al, 2009a). Another concern is that the energy level of the electron beam irradiator used in this study (2.5 MeV) could only provide limited penetration.…”