FOODONLINE 15/12/16 Food Irradiation Technologies: Principles, Commercial Advantages, And Limitations. By Tatiana Koutchma Ph.D., research scientist, Agriculture and Agri-Food Canada Food irradiation has proven to be a safe and effective non-thermal process for enhancing food safety and extending shelf life of a wide variety of foods.
Nearly 50 countries have approved or allow food irradiation, although the foods and doses can differ by country. Gamma irradiation technology was patented more than a century ago (in 1906) and has been one of the first non-thermal technologies thoroughly tested, validated, and adopted by medical and food industry over the past 60 years. Despite this, there is a lot of misunderstanding and concerns associated with the consumer acceptance, transport, storage, occupational hazards, and disposal of radiation sources. Gamma Rays Gamma rays for food treatment are produced by radioactive isotopes of cobalt-60 or cesium-137.
Journal of Food Science and Engineering 3 (2013) 99-106 Elimination of Foodborne Pathogens in Seafoods by Irradiation: Effects on the Quality and Shelf-Life. Braz. J. Microbiol. vol.43 no.4 São Paulo Oct./Dec. 2012 Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance. Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance Samira Pirola Santos MantillaI, *; Érica Barbosa SantosI; Mônica Queiroz de FreitasI; Helio de Carvalho VitalII; Sérgio Borges ManoI; Robson Maia FrancoI IUniversidade Federal Fluminense, Departamento de Tecnologia de Alimentos, Niterói, RJ, Brasil IICentro Tecnológico do Exército, Rio de Janeiro, RJ, Brasil In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated.
After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. FOODBORNE PATHOGENS AND DISEASE Volume 9, Number 12, 2012 Effects of Combined Treatments of Electron-Beam Irradiation and Addition of Leek (Allium tuberosum) Extract on Reduction of Pathogens in Pork Jerky.
Journal of Radiation Research and Applied Sciences - 2009 - Impact of Gamma Radiation Processing to Improve the Hygienic Quality of some Chicken Products. J Microbiol Biotech Food Sci / Ahmad Shah et al. 2014 : 3 (5) 371-378 ENHANCING FOOD SAFETY AND STABILITY THROUGH IRRADIATION: A REVIEW. International Atomic Energy Agency (IAEA) - 1993 - Cost-benefit aspects of food irradiation processing. TRENDS IN FOOD SCIENCE & TECHNOLOGY - 2013 - Radiation processing of food proteins - A review on the recent developments. GLOBAL ADVANCED RESEARCH 06/09/15 Food Safety and Consumer Perception to Irradiated Food Products in Ghana. ACIA 22/03/14 Irradiation des aliments (FAQ) AUSTRALIAN SOCIETY OF AGRONOMY - 2012 - Canopy development and radiation use efficiency of four forage brassica crops. Canopy development and radiation use efficiency of four forage brassica crops Andrew L.
Fletcher1,2, Emmanuel Chakwizira1, Shane Maley1 and Mike George1 1 The New Zealand Institute for Plant & Food Research Limited, Private Bag 4704, Christchurch 8140, New Zealand 2 Current address: CSIRO, Ecosystem Sciences,Wembley, WA 6913 Email: Andrew.L.Fletcher@csiro.au Abstract Forage brassicas are used to supplement pasture fed in times of low growth in summer (e.g. rape and turnips) and winter (e.g. kale and swedes). Key Words Kale, Leaf area, Phyllochron, Rape, Swedes, Turnips Forage brassicas are widely used in New Zealand and Australia to supplement pasture fed at times of low growth or poor quality caused by cool winter temperatures or summer droughts. Yield potential of these forage brassicas differ because of differences in crop growth rate and duration. Trial description Data for this analysis was taken from an experiment described by Fletcher and Chakwizira (2012) (their experiment 2).
Institute of Information Theory and Automation of ASCR (Republique Tchèque) - 2012 - SOFTWARE TOOL FOR ASSESSMENT OF FOOD CONTAM. 2005 International Nuclear Atlantic Conference - INAC 2005 - COMBINED INDUSTRIAL PROCESSES WITH IRRADIATION TO ASSURE INNOCUITY. INSTITUTO POLITECNICO DE BRAGANCA - 2012 - Implementation of food irradiation in Portugal: research, economic and industrial per.
Irradiation des aliments. Un article de Wikipédia, l'encyclopédie libre. L'irradiation des aliments consiste à exposer des aliments à des rayonnements ionisants afin de réduire le nombre de micro-organismes qu'ils contiennent. C'est une méthode controversée de conservation des aliments, mais très utilisée.
Ce procédé a été autorisé par la Food and Drug Administration, le Département de l'Agriculture des États-Unis et accepté par l'OMS pour l'alimentation humaine après des recherches scientifiques extensives. Dénominations[modifier | modifier le code] L'irradiation des aliments est aussi dénommée ionisation des aliments ou pasteurisation à froid, respectivement parce qu'exposant l'aliment à un rayonnement ionisant et parce qu'il ne suppose pas de traitement thermique, tout en visant la conservation des aliments.
On parle également de radioconservation des aliments. Ces deux derniers termes sont également utilisés car plus positifs aux yeux du public qu'irradiation. Procédé[modifier | modifier le code] Food irradiation. The international Radura logo, used to show a food has been treated with ionizing radiation. Food irradiation is the process of exposing foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation). The radiation can be emitted by a radioactive substance or generated by high-energy accelerators including X-ray converters. Irradiated food does not become radioactive. Food irradiation is criticized because of the potential for irradiation to initiate chemical changes that will be different from the chemical changes due to heating food (Unique Radiolytic Products), and the potential danger of these substances.
Due to the criticism and the associated public pressure, the regulations that are placed upon ingratiated food as well as food allowed to be irradiated, vary greatly from country to country. Uses Chemistry Radiolytic Products Irradiation causes many chemical changes. Dosimetry Agrarwirtschaft 53 (2004), Estimating the demand for risk reduction from foodborne pathogens through food irradiation. ELSEVIER - 2010 - Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion. CNAM JANVIER 2007 L'ionisation des denrées alimentaires Par Jacques FOOS 1 et Grégoire BINET 2. IFPRI FOCUS N°7 AOUT 2003 Food Irradiation. CNRS 12/03/10 DU CHAMP A LA TABLE - Le point sur l’irradiation des aliments.