Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties

Inactivation effect of electron beam irradiation on fungal load of naturally contaminated maize seeds

“…In other words, at high dose rates, free radicals can be formed in high concentrations so that recombination reactions are favoured over peroxy radical formation, leading to lower oxidative degradation of fungi, and a higher dose for their total removal could be necessary under e‐beam irradiation. This aspect was also noticed for other pathogens, especially bacteria, in different food matrices . It should also be mentioned here that the efficacy of any preservation technology is influenced by a number of microorganism‐related factors, including the type and form of target microorganism, the genus, species and strain of microorganism, the growth stage, environmental stress selection mechanisms and sub‐lethal injury, which are generally independent of the technology itself…”

Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods

“…Irradiation in the range of 2-3 kGy has been used for the elimination of Salmonella in meat products. Park et al (2010) reported lower total aerobic counts in gamma rays treated beef sausage patties as compared to electron beam treated samples. Reduction of 3.78 and 2.04 logs has been reported using electron beam irradiation (2 kGy) for S. Typhimurium inoculated in sliced ham (Song et al, 2011) and powdered weaning foods (Hong et al, 2008), respectively whereas Martins et al, (2004) reported a 4 log reduction in a cocktail of Salmonella strains using 1.7 kGy in watercress thereby showing the applicability of gamma radiation in salad vegetables.…”

Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

“…EB has advantages in food industry as it has lesser influence on the food quality and is consumer friendly due to non-use of radioisotopes (Rivera et al, 2011;Farkas, 1998). Several studies have shown that electron-beam irradiation significantly reduces the microbial counts in raw meats and meat products (Farkas, 1998;Kim et al, 2014;Park et al, 2010;Thayer et al, 1995). However, comparative information about the use of EB-irradiation on meat byproducts is still insufficient.…”