Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Shahi, Sharifeh; Khorvash, Reza; Goli, Mohammad; Ranjbaran, Seyed Mohsen; Najarian, Afsaneh; Nafchi, Abdorreza Mohammadi

doi:10.1002/fsn3.2539

Cited by 41 publications

(22 citation statements)

References 48 publications

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“…The β and γ radiations cause ionization of the products by detaching electrons from the atoms. Therefore, their mode of action and the result of microbial destruction are also the same [ 72 ]. They cause direct damage to cell components such as carbohydrates, proteins, DNA, and lipids.…”

Section: Ionizing Radiations To Inactivate C Botulinummentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

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Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3–5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

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Section: Ionizing Radiations To Inactivate C Botulinummentioning

confidence: 99%

Physical Treatments to Control Clostridium botulinum Hazards in Food

Munir

Mtimet

Guillier³

et al. 2023

Foods

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“…The RF decontamination of fungi in food products is thought to be thermal destruction by the thermal decomposition of DNA, protein and lipids and result in cell rupturing (Akhila et al ., 2021). Thermal processing is an effective method for inactivating foodborne viruses (Shahi et al ., 2021). The inactivation of virus by heat occurs by inhibiting host‐cell recognition/binding because heat induces structural changes in the virus proteins (Wigginton et al ., 2012).…”

Section: Micro‐organisms Inactivation By Rf Energy In the Pasteurisat...mentioning

confidence: 99%

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Soto‐Reyes

Sosa‐Morales

Rojas-Laguna

et al. 2022

Int J of Food Sci Tech

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Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal methods; it has been employed for food pasteurisation, providing fast and volumetric heating. However, nonuniformity in the heating pattern has been reported. RF pasteurisation has been studied in different liquid foods. This review provides information about the RF heating mechanism and equipment used to pasteurise liquid food to control deteriorative or pathogen micro-organisms and the effect of the RF treatment on the quality of liquid foods. Developing an effective RF pasteurisation for liquid foods requires knowing the food dielectric properties, which determine the heating uniformity, temperature distribution and heating rate. The efficiency of continuous RF heating systems could depend on the fluid rate, resident time and absorbed power. RF heating can pasteurise liquid food, decrease microbial population and preserve the product's nutritional and physicochemical quality.

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“…The MAC was measured by diving LAC by the density of the specimen as per Equation (2). Thickness of the material required to decrease the initial radiation intensity to 50% after passing through the material is known as the half-value layer (HVL) and can be determined by Equation (3). The thickness of the material required to decrease the initial radiation intensity to 10% after passing through the material is known as the tenth-value layer (TVL) and can be determined by Equation (4).…”

Section: Thermal Conductivity γ-Radiation Shielding and N-radiation S...mentioning

confidence: 99%

“…The utilization of high-energy radiation (like gamma rays (γ-rays) and neutron rays (N-rays)) is rapidly increasing in various sectors such as agriculture (to produce and improve new genetic lines of root and tuber crops, cereals, and oil seed crops), 1,2 biological studies (learn about the methods to inactivate viruses 3 and repair human lymphocytes 4 ), medical diagnostics (medical imaging 5 and radiopharmaceuticals 6 ), and space exploration (understand the laws of physics in the hostile environments of distant universes, 7,8 and detect the concentration of different elements on other planetary objects). 9,10,11 However, being highly powerful and penetrating in nature, unnecessary exposure to the mentioned radiation may pose a detrimental impact on the environment, human health, and other materials.…”

Section: Introductionmentioning

confidence: 99%

Mechanical and radiation shielding properties of SWCNT reinforced polymer/glass fiber fabric‐based nanocomposite containing different filler materials: A comparative study

Sürücü

Subaşı

Danish

et al. 2022

J of Applied Polymer Sci

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In this study, polymer/glass fiber fabric‐based nanocomposite plates were fabricated with 0.01%–0.1% single‐walled carbon nanotubes (SWCNTs) and filler materials (barite, magnetite, and colemanite) using a hand layup process. Mechanical properties (e.g., tensile strength, flexural strength, and Charpy impact strength), thermal conductivity, and radiation shielding properties (e.g., gamma radiation and neutron radiation) of the specimens were determined. The results revealed that the specimens containing barite and magnetite managed to exhibit adequate mechanical properties (especially Charpy impact strength). Among different filler materials used, barite‐filled specimens outperformed colemanite and magnetite‐filled specimens in terms of mechanical properties. The mechanical performance of filler‐modified specimens can be further enhanced by adopting efficient dispersion techniques to disperse filler material and SWCNTs throughout the composite plates. The thermal conductivity of barite, magnetite, and colemanite‐filled specimens (with/without SWCNTs) increased by 30.56%–60% as compared to specimens only containing SWCNTs and neat polymer, which avoids the accumulation of heat required for radiation shielding applications. Similar to thermal conductivity, specimens containing filler materials (with and without SWCNTs) provided higher gamma and neutron radiation shielding properties as compared to neat polymer‐ and SWCNT‐modified specimens. In the case of gamma and neutron radiation shielding, barite‐ and colemanite‐filled specimens provided better results, respectively.

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Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Cited by 41 publications

References 48 publications

Physical Treatments to Control Clostridium botulinum Hazards in Food

Physical Treatments to Control Clostridium botulinum Hazards in Food

Advances in radio frequency pasteurisation equipment for liquid foods: a review

Mechanical and radiation shielding properties of SWCNT reinforced polymer/glass fiber fabric‐based nanocomposite containing different filler materials: A comparative study

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