Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation

Kawasaki, Susumu; Saito, Mie; Mochida, Mari; Noviyanti, Fia; Seito, Hajime; Todoriki, Setsuko

doi:10.1016/j.fm.2018.10.011

Cited by 18 publications

(6 citation statements)

References 6 publications

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“…Ionizing treatments are no exception to this rule, the nature of the treatment environment, whether by its composition or physical state, affects the dose required to kill a Log, compared to that required to achieve the same result in vitro ( Table 3 ). Kawasaki et al [ 48 ] reported that the D 10 value of E. coli and S. Enteritidis in the beef liver was higher than that of ground beef under different irradiation conditions.…”

Section: Effects On Microorganisms and Pestsmentioning

confidence: 99%

“…At different temperatures, the D 10 values of same products can be different, as Zhang et al [ 30 ] observed that the D 10 values (kGy) of low beam ionization radiation of Bacillus subtilis spores at 80 keV and 200 keV were 3.0 and 2.5 for 37 °C while both were 2.2 at 30 °C. At higher temperature differences, such as room temperature and below zero, the differences of D 10 values would also be greater [ 48 ].…”

Section: Effects On Microorganisms and Pestsmentioning

confidence: 99%

“…Song et al indicated that toxic effects had been demonstrated in in vitro tests but toxicity to the consumer from the ingestion of food treated with ionizing radiation is very unlikely. They also stated that possible chronic toxicity remains to be evaluated [ 48 ]. Most often these are mutagenesis tests on bacterial strains in Petri dishes (Ames tests) which are only interested in the genotoxic effect, other authors indicating that it is the carcinogenesis-promoting effect of 2-alkylcyclobutanones that poses a real problem [ 100 ].…”

Section: Controversies Concerning Consumer Perception and Acceptanmentioning

confidence: 99%

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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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Section: Effects On Microorganisms and Pestsmentioning

confidence: 99%

Section: Effects On Microorganisms and Pestsmentioning

confidence: 99%

Section: Controversies Concerning Consumer Perception and Acceptanmentioning

confidence: 99%

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Control of Foodborne Biological Hazards by Ionizing Radiations

Munir

Fédérighi

2020

Foods

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“…Irradiation was employed in different food, such as meat products (Kawasaki, Saito, Mochida, Noviyanti, Seito & Todoriki 2019;Hassanzadeh, Tajik, Razavi Rohani, Moradi, Hashemi & Aliakbarlu 2017;Huq, Vu, Riedl, Bouchard & Lacroix 2015) and aquatic products (Boziaris 2014;Lyu, Gao & Ding 2018;Cheok, Sobhi, Mohd, Bakar, Abdul, Karim & Ghazali 2017), but the effect of gamma irradiation on shelf-life of surimi was not clear. Surimi is stabilized myofibrillar proteins obtained from deboned fish mince that is washed with cold water (Munir, Hu, Liu & Xiong 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4 °C

Alivand

Roomiani

2019

I. j. Aqua. Anim. Health

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The current study investigates the effect of gamma radiation (0, 1, 3, 5, 7 kGy) and vacuum packaging on shelf-life of silver carp surimi stored at 4 ºC based on variations in pH, peroxide value (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N), free fatty acids (FFA), colorimetric parameters (L*, a*, b*), total viable bacterial count (TVC) and textural profile analysis during 15 days. The results indicated that pH did not change with gamma radiation (P> 0.05). Results of oxidative index showed that PV and TBA in surimi reduced significantly with an increase in gamma radiation (P< 0.05) while their increased by increasing the storage time. Irradiation and the storage time significantly increased TVB-N content (P< 0.05). The increase the radiation dose (up to 7 kGy) and the storage time (up to 15 days) had a significant increasing effect on FFA in refrigerated surimi.

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“…32, No.2 (2019) aroma as well as alters meat flavor, changes color, and increase oxidative changes that significantly affect consumer acceptance, but when irradiation is used in combination with freezing, the irradiation doses can be reduced through synergistic action without affecting the product quality. It has been pointed out that irradiation doses ranging from 5 to 10kGy would control the growth of pathogenic and spoilage bacteria on meat and meat products (Kawasaki et al, 2019). Antioxidant enzymes; glutathione peroxidase (GPx), superoxide dismutase (SOD), catalase (CAT) as well as numerous non-enzymatic molecules reduce glutathione (GSH), albumin, uric acid, vitamins (E, A and C) participate in protecting muscle cells of live animals and meat (Brewer, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

Sayed

Khater²,

El‐Demerdash

et al. 2019

Egypt. J. Rad.Sci.

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I N THE PRESENT study, the effect of different doses of gamma irradiation (1, 3, 5 and 7kGy) on the hygienic quality (microbial and sensory properties) as well as antioxidant parameters in beef meat and liver were investigated. The microbial reduction increases as the dose level of irradiation increases. Sensory examination revealed that there were no significant changes between irradiated and non-irradiated groups in color, odor and texture. Results showed that the changes in protein profile depended on radiation dose while the total protein content was stable. In addition, irradiation treatment reduced the activity of the antioxidant enzymes as well as glutathione content. It could be concluded that the use of gamma irradiation in low doses improves the hygienic quality of beef meat and liver without changing its chemical parameters while oxidative stress and enzymatic and non-enzymatic antioxidants are affected in a dose-dependent manner. It is highly recommended that gamma irradiation (3kGy) in low doses could be used to improve the hygienic quality of liver and meat.

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Inactivation of Escherichia coli O157 and Salmonella Enteritidis in raw beef liver by gamma irradiation

Cited by 18 publications

References 6 publications

Control of Foodborne Biological Hazards by Ionizing Radiations

Control of Foodborne Biological Hazards by Ionizing Radiations

Effect of gamma irradiation on the shelf-life of vacuum-packaged silver carp surimi in 4 °C

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

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