Irradiation: a critical control point in ensuring the microbiological safety of raw foods

Molins, R. A.; Motarjemi, Yasmine; Käferstein, F. K.

doi:10.1016/s0956-7135(01)00035-4

Cited by 115 publications

(69 citation statements)

References 33 publications

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“…Other potential options currently available to reduce the levels of this enteropathogen on food animal carcases include, irradiation [100], chemical decontamination [190], steam pasteurization and hot water immersion [192].…”

Section: Control In Foods Of Animal Originmentioning

confidence: 99%

Campylobacter

et al. 2005

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-Species within the genus, Campylobacter, have emerged over the last three decades as significant clinical pathogens, particularly of human public health concern, where the majority of acute bacterial enteritis in the Western world is due to these organisms. Of particular concern are the species, C. jejuni and C. coli, which are responsible for most of these gastrointestinal-related infections. Although these organisms have already emerged as causative agents of zoonoses, several aspects of their epidemiology and pathophysiology are only beginning to emerge. Trends in increasing antibiotic resistance are beginning to emerge with oral antibiotics, which may be the drug of choice for when it is necessary to intervene chemotherapeutically. This review wishes to examine (i) emerging clinical aspects of the disease, such as Guillain Barré syndrome (GBS), (ii) the association between these organisms and poultry as a natural host, (iii) environmental aspects of Campylobacter epidemiology, (iv) the emergence of atypical campylobacters (v) emerging trends in antibiotic resistance, (vi) adoption of modern methods for the detection of campylobacters.

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Section: Control In Foods Of Animal Originmentioning

confidence: 99%

Campylobacter

et al. 2005

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“…Irradiation can be a useful control measure in the production of several types of raw or minimally processed foods such as poultry, meat and meat products, fish, seafood, and fruits and vegetables (25). The US sets an example for the increase in permitted food irradiation uses as exemplified by the 1997 FDA approval of the irradiation of unprocessed red meat and meat products (26) and the 1999 FSIS/USDA approval of plant facilities (27).…”

Section: Emerging Food Irradiation Applicationsmentioning

confidence: 99%

Irradiation of Food and Packaging: An Overview

Morehouse

Komolprasert

2004

ACS Symposium Series

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“…[15][16][17] Işınlama sonucu et ve et ürünlerinin yüzey dekontaminasyonu, mikroorganizmaların inhibisyonu ve raf ömrünün uzatılması sağlanmaktadır. 18 Ayrıca elektron demeti ışınlama (EDI), özellikle taze tavuk ürünlerinde dekontaminasyonun sağlanması ve duyusal özelliklerin bozulmaması için kullanılmaktadır.…”

Section: Gıda Işınlama Teknolojisi Uygulanan Besinlerunclassified

Gıda Işınlamanın Besinlere Etkisi

Hacı¹,

Taha²

2016

Ankara Sağlık Bilimleri Dergisi

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ÖZETGıda ışınlama, besinleri korumak, kalitesini ve raf ömrünü arttırmak ve olası zararlı özelliklerini ortadan kaldırmak için uygulanan bir yöntemdir. Gıda ışınlama teknolojisi; yumurtaya, et ürünlerine, baharatlara, su ürünlerine ve kabuklu yemişler gibi besinlere uygulanmaktadır. Besinlerin korunması, besin kaynaklı hastalık ve enfeksiyonların önlenmesi, filizlenme ve olgunlaşmanın kontrolü ve geciktirilmesi, böcek ve haşere kontrolü ve sterilizasyon gibi çeşitli amaçlarla kullanılmaktadır. Yararlı etkilerine rağmen gıda ışınlamada uygun doz ve süre kullanılmadığında bazı istenmeyen etkiler de gözlenebilmektedir. Gıda ışınlamanın yararlı ve zararlı etkilerini açıklığa kavuşturmak ve kesinleştirmek için bu alanda daha fazla çalışma yapılmalı ve tüketiciler bilgilendirilmelidir. Bu çalışmada, gıda ışınlama teknolojisi uygulanan besinler ve uygulama sonucu oluşabilecek bazı sorunların açıklanması amaçlanmıştır. Anahtar Kelimeler: Besin güvenliği, besin işlenmesi, gıda ışınlama, sağlık Effects of Food Irradiation on Food AbstractFood irradiation is a method which is applied to protect nutrients, increase quality and shelf life, and remove potentially harmful properties of food. Food irradiation technology is applied to foods such as eggs, meat products, spices, aquaculture and nuts. It is used for various purposes such as food preservation, prevention of foodborne diseases and infections, control and retardation of sprouting and maturation, insect and pest control and sterilization. Despite beneficial effects, when the appropriate dose and duration are not applied, some undesirable effects can also be observed in food irradiation. In order to clarify and confirm the beneficial and harmful

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Irradiation: a critical control point in ensuring the microbiological safety of raw foods

Cited by 115 publications

References 33 publications

Campylobacter

Campylobacter

Irradiation of Food and Packaging: An Overview

Gıda Işınlamanın Besinlere Etkisi

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