Irradiation in combined treatments and food safety

Lacroix, Monique; Ayari, Samia; Dussault, Dominic; Turgis, Mélanie; Salmieri, Stéphane; Takala, P.; Khanh, Vu Dang

doi:10.1007/s10967-012-2041-2

Cited by 17 publications

(2 citation statements)

References 12 publications

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“…Combining irradiation with other processes can improve food safety, nutritional value, product quality, and losses during commercialization [168][169][170]. Irradiation with plant essential oils, modified atmosphere packaging, or mild heat treatment increased relative bacterial radiosensitivity (RBR) by 2-4 times [170][171][172].…”

Section: Research Needs and Future Directionsmentioning

confidence: 99%

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

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Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

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Section: Research Needs and Future Directionsmentioning

confidence: 99%

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

View full text Add to dashboard Cite

show abstract

“…A chlorine wash and refrigerated storage (Klaiber et al, 2004) is typically used to reduce microbial load in modified atmosphere packaging. However, other antimicrobial alternatives such as essential oils (Turgis et al, 2008), chitosan (Del et al, 2009), nisin (Economou et al, 2009), silver nanoparticles (Fernandez et al, 2010), ethanol vapor , ozone (Beltran et al, 2005), mild heat treatment (Steiner et al, 2006), super atmospheric oxygen (Allende et al, 2004), UV-C (Maghoumi et al, 2013), and irradiation (Monique et al, 2013) have all been used individually or in combination. Antioxidants are also commonly added in order to inhibit browning reactions and the production of off flavors, particularly with precut produce (Pilizota and Sapers, 2004) or super atmospheric oxygen systems (Lund et al, 2007).…”

Section: Introductionmentioning

confidence: 99%