Packaging for Foods Treated by Ionizing Radiation

Komolprasert, V.

doi:10.1002/9780470277720.ch6

Cited by 18 publications

(8 citation statements)

References 58 publications

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“…Research spanning over 100 years has been conducted and widely documented on the beneficial effect of radiation technology in the reduction of bacteria, insect disinfestation and the enhancement of food shelf-life (Komolprasert, 2007). According to Lacroix also reported the potential use of irradiation for controlling food borne diseases and extending the shelf-life without any considerable effect on the nutritional and sensorial properties (Blank et al, 1992;Lalaguna, 2003;Bougle and Stahl, 1994;Tsiotsias et al, 2002).…”

Section: Previous Studies On Food Irradiationmentioning

confidence: 99%

Effects of gamma irradiation on the shelf-life of a dairy-like product

Odueke

Chadd

Baines

et al. 2018

Radiation Physics and Chemistry

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This study was aimed to assess the effect of irradiation on the shelf-life of pseudo-dairy food product consisting of different concentration levels of the structural and energy-giving caloric component macronutrients (protein, fat and carbohydrate). Gamma irradiated products (1kGy, 3kGy, 5kGy and 10kGy) were compared to the current procedure used by the industry of non-irradiated dairy products. The study looked at the impact of different treatments on storage quality in respect to physicochemical (pH, acidity, macronutrients), and microbiological properties [total viable count (TVC)]. The products were aseptically packaged in plastic containers and analysed at regular weekly intervals up until 100 days during refrigerated storage at 4±1°C. The storage period did not bring about any significant change in physicochemical properties of the products throughout the period of study while the TVC displayed a linear regression for irradiated products stored at 4±1°C as well as the control (non-irradiated). At the end of the shelf-life trial (benchmarked at log 4.3 CFU/g), the total viable count did not exceed log 3.94CFU/g for samples treated at 10kGy after 100 days of analysis. These observations indicated that the product could be safely stored aerobically for >100days (10 and 5kGy), 56days at (3kGy), 42 days at (1kGy) for the irradiated samples `and 14-28 days for the non-irradiated samples without much change in physicochemical and microbiological properties using refrigerated storage.

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Section: Previous Studies On Food Irradiationmentioning

confidence: 99%

Effects of gamma irradiation on the shelf-life of a dairy-like product

Odueke

Chadd

Baines

et al. 2018

Radiation Physics and Chemistry

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“…Many studies have been conducted over the last 100 years on the ‘wholesomeness of irradiated foods’, a terminology developed during those efforts [ 45 ]. As mentioned before, irradiation is a non-thermal process utilized to achieve the preservation of food.…”

Section: Wholesomeness Of Irradiated Foodmentioning

confidence: 99%

World Market Development and Consumer Acceptance of Irradiation Technology

Maherani

Hossain

Criado

et al. 2016

Foods

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Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers’ misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology. Also, the wholesomeness, beneficial effects, and regulation of irradiation are assessed.

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“…Ionizing radiation as a nonthermal process can be effectively used to improve microbial safety as well as to extend shelf life of a wide variety of food products (Song and others ). Ionizing radiation for the treatment of foods includes gamma rays from cobalt 60 or cesium 137, electrons generated from machine sources (e‐beam), and x‐rays (Komolprasert ). The U.S. FDA has approved usage of irradiation treatment for sprouting seeds with maximum doses of 8 kGy (Code of Federal Regulations Title 21 ); however, there is no specific irradiation dose for sprouts.…”

Section: Intervention Technologiesmentioning

confidence: 99%