Germination test for identification of irradiated garlic

Cutrubinis, Mihalis; Delincée, Henry; Bayram, Göktuğ; Villavicencio, Anna L.C.H.

doi:10.1007/s00217-004-0935-0

Cited by 7 publications

(8 citation statements)

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“…At a dose of 0.15 kGy radiation treatment could be detected within 2 to 4 d, whereas germination takes place in 6 to 14 d for grapefruit seeds. Cutrubinis and others (2004) have tested whether the germination test can be used to detect irradiated garlic. The results showed that the germination test could be used as a detection method in the dormancy period.…”

mentioning

confidence: 99%

Detection Methods for Irradiated Foods

Chauhan¹,

Kumar²,

Nadanasabapathy³

et al. 2008

Comp Rev Food Sci Food Safe

123

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Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiationprocessing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods.

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mentioning

confidence: 99%

Detection Methods for Irradiated Foods

Chauhan¹,

Kumar²,

Nadanasabapathy³

et al. 2008

Comp Rev Food Sci Food Safe

123

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“…46 Technical limitations also exist, as suitable DNA material is hard to obtain in some dry foods, especially nuts, seeds, and beans. 30,32,39,[47][48][49] For example, suitable DNA material from Brazil cashew and pistachio nuts could not be extracted and, in the case of pine nuts, very few round intact cells were observed along with most comets, making the screening difficult. 32 Cells or nuclei are also difficult to extract from some fresh samples of seafood like squid and saithe.…”

Section: Detection Of Irradiated Foods By Biological Methodsmentioning

confidence: 99%

“…Their results also indicated that maleic hydrazide-treated onions showed root growth similar to that of non-irradiated onions, hence showing the possibility to discriminate irradiated onions from chemically treated ones. Cutrubinis and colleagues 49 tested the germination test on irradiated garlic. The results showed that the germination test was reliable as a detection method even for samples treated with 0.025 kGy, but only during the dormancy period.…”

Section: Measurement Of Histological and Morphologicalmentioning

confidence: 99%

Chapter 15. Biological Techniques

Rodrigues¹,

Venâncio²

2017

Food Chemistry, Function and Analysis

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DNA is a large molecule particularly sensitive to ionizing radiation, which suffers several kinds of damage: fragmentation resulting from both singlestrand and double-strand breaks, denaturation of the DNA helix, crosslinking (e.g., production of thymine dimers, or between DNA and a protein) and base damage. 1-3 It causes primarily single strand breaks (SSBs) in genomic DNA, in addition to double strand breaks (DSBs) at ratios of SSB/ DSB of 20/1 to 70/1, as well as some detectable membrane damage. 4 In foods, this DNA susceptibility is the cause of death of most if not all living contaminants, such as microorganisms, insects, or parasites, 4 and is also the cause of changes in the food's DNA itself, which can reflect on various morphological and physiological features. DNA damage occurs predominantly by the indirect action of gamma rays, which interact with other atoms or molecules, particularly water, to produce reactive free radicals. 5 Cell death (defined for proliferating cells as the loss of reproductive capability) is predominantly induced by double-strand breaks in DNA, separated by not more than a few base pairs, which cannot generally be repaired by the cell. 6 Since irradiation with just 1 Gy introduces about 1000 DNA single-strand breaks and about 50 double-strand breaks per cell, 7

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“…Recently, the market for fresh ready-to-use vegetables has experienced solid growth, stimulated largely by consumer demand, which led to minimally processed prepeeled and crushed garlic products . A research paper has cited the application of different analytical methods for the detection of garlic bulbs irradiated mainly to inhibit sprouting . The recommended irradiation dose range for the frozen foods is 3–7 kGy for the purpose of preventing foodborne illness by destruction of non-spore-forming pathogenic bacteria .…”

Section: Introductionmentioning

confidence: 99%

“…12 A research paper has cited the application of different analytical methods for the detection of garlic bulbs irradiated mainly to inhibit sprouting. 13 The recommended irradiation dose range for the frozen foods is 3−7 kGy for the purpose of preventing foodborne illness by destruction of non-spore-forming pathogenic bacteria. 14 To our best knowledge, there has been no attempt to examine the microbiological quality and irradiation identification characteristics of frozen crushed garlic.…”

Section: ■ Introductionmentioning

confidence: 99%

Physical-, Chemical-, and Microbiological-Based Identification of Electron Beam- and γ-Irradiated Frozen Crushed Garlic

Kim

Ahn

Shahbaz

et al. 2014

J. Agric. Food Chem.

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Identification of frozen crushed garlic, commercially available in the Korean market, was performed using four different analytical techniques (three screening and one confirmation). The garlic samples produced in Korea and China were irradiated (electron-beam and γ-rays) at 0, 1, 4, and 7 kGy. Non-irradiated samples showed a relatively moderate population of aerobic bacteria and yeasts/molds around 10(5) CFU/g. Irradiation treatments unequivocally reduced the microbial/fungal populations with dose increments. Microbiological screening through direct epifluorescent filter technique/aerobic plate count (DEFT/APC) method effectively differentiated the non-irradiated and irradiated samples. An electronic nose method positively differentiated the odor patterns of samples based on chemical sensing. However, photostimulated luminescence technique (PSL) exhibited poor sensitivity. Minerals separated from irradiated samples produced thermoluminescence (TL) glow curves in the specific temperature range of 150-250 °C. In conclusion, TL confirmatory analysis gave the most promising results in detecting the irradiation status of garlic samples irrespective of the production origin and type of ionizing radiation treatment.

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Germination test for identification of irradiated garlic

Cited by 7 publications

References 0 publications

Detection Methods for Irradiated Foods

Detection Methods for Irradiated Foods

Chapter 15. Biological Techniques

Physical-, Chemical-, and Microbiological-Based Identification of Electron Beam- and γ-Irradiated Frozen Crushed Garlic

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