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Sample records for irradiation sterilized meat

  1. Sterilization by gamma irradiation

    International Nuclear Information System (INIS)

    Reyes Frias, L.

    1992-01-01

    Since 1980 the National Institute of Nuclear Research counts with an Industrial Gamma Irradiator, for the sterilization of raw materials and finished products. Through several means has been promoted the use of this technology as alternative to conventional methods of sterilization as well as steam treatment and ethylene oxide. As a result of the made promotion this irradiator has come to its saturation limit being the sterilization irradiation one of the main services that National Institute of Nuclear Research offers to producer enterprises of disposable materials of medical use also of raw materials for the elaboration of cosmetic products and pharmaceuticals as well as dehydrated foods. It is presented the trend to the sterilization service by irradiation showed by the compilation data in a survey made by potential customers. (Author)

  2. Gamma irradiation of meat

    International Nuclear Information System (INIS)

    Whitburn, K.D.; Hoffman, M.Z.; Taub, I.A.

    1982-01-01

    In ''A Re-Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin'', J. Food Sci. 46:1814 (1981), authors Whitburn, Hoffman and Taub state that color pigment myoglobin (Mb) undergoes chemical changes during irradiation that cause color changes in meat. They also state that they are in disagreement with Giddings and Markakis, J. Food Sci. 47:361 (1972) in regard to generation of MbO 2 in deaerated solutions, claiming their analysis demonstrates only Mb and Mb(IV) production. Giddings, in a letter, suggests that Whitburn, et al may have used differing systems and approaches which critically changed the radiation chemistry. He also states that radiation sterilization of aerobically packaged meats affects color only slightly. Whitburn, in a reply, shares Dr. Giddings concern for caution in interpretation of results for this system. The compositional changes are dependent on identity of free radicals, dose, O 2 and the time of analysis after irradiation. The quantification of these parameters in pure systems, sarcoplasma extracts and in meat samples should lead to a better understanding of color change mechanisms and how to minimize them

  3. Detection of 2-dodecylcyclobutanone in radiation- sterilized chicken meat stored for several years

    International Nuclear Information System (INIS)

    Victoria, A.; Crone, J.; Hamilton, J.T.G.; Stevenson, M.H.

    1992-01-01

    Results are presented indicating a linear relationship between irradiation dose (10–60 kGy) and the quantity of 2-dodecylcyclobutanone produced in irradiated frozen (-46°C) chicken meat. 2-Dodecylcyclobutanone was found in chicken meat sterilized (at -40°C) by gamma and electron beam irradiation 12 years previously and used for toxicity clearance. After freeze-drying the irradiated chicken samples still contained 2-dodecylcyclobutanone indicating that it was present in the diets tested. The compound was not detected in chicken meat sterilized by thermal processing 13 years ago. In addition, there was evidence that 2-tetradecylcyclobutanone was also present in the irradiation sterilized samples

  4. Food irradiation and sterilization

    Science.gov (United States)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  5. Food irradiation and sterilization

    International Nuclear Information System (INIS)

    Josephson, E.S.

    1981-01-01

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)

  6. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Kim, Wang Geun [Ministry of Education, Science and Technology, Seoul (Korea, Republic of); Kim, Kyong Su [Dept. of Food and Nutrition, Chosun University, Gwangju (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Cheon Jei [Division of Animal Life Science, Konkuk University, Seoul (Korea, Republic of)

    2008-11-15

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed.

  7. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    International Nuclear Information System (INIS)

    Lee, Ju Woon; Kim, Wang Geun; Kim, Kyong Su; Yook, Hong Sun; Kim, Cheon Jei

    2008-01-01

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed

  8. Nutritional and other implications of irradiating meat

    International Nuclear Information System (INIS)

    Stevenson, M.H.

    1994-01-01

    Different methods have been developed to extend the shelf-life of meat and its products ranging from the traditional use of salt to canning, freezing and modified-atmosphere packaging. As well as these more conventional approaches to meat preservation, the use of ionizing radiation has also been extensively studied over many years. The irradiation sources which are permitted for use with food are gamma photons from 6o Co or 137 Cs, high-energy electrons generated by machines, maximum energy 10 MeV and X-rays with a maximum energy of 5 MeV (Codex Alimentarius Commission, 1984). At doses of about 25-50 kGy, irradiation can be used to achieve sterilization and in the 1960s shelf-stable radiation-sterilized meat products were developed to substitute for canned or frozen military rations. Currently, sterile meals are produced for immunocompromized patients using irradiation. With doses below 10 kGy, the process is effective in enhancing food safety through the inactivation of pathogenic microorganisms such as Salmonella and Campylobacter and extending shelf-life by eliminating the micro-organisms responsible for normal spoilage. Following the report of the Food and Agriculture Organization/International Atomic Energy Agency/World Health Organization Joint Expert Committee on the Wholesomeness of Irradiated Food (1981) which concluded that 'irradiation of food up to an overall average dose of 10 kGy produced no toxicological hazard and introduced no special nutritional or microbiological problems', there has been renewed interest in the use of lower doses of irradiation for the preservation of food. In 1991, the UK government introduced new regulations permitting the irradiation of seven categories of food, including chicken, under strictly controlled conditions (UK Government Regulations, 1990) .Currently, thirty-seven countries have approval for the irradiation treatment of a range of foods or food items and of these countries, twenty-six are using the process on a

  9. Irradiation of meats and poultry

    International Nuclear Information System (INIS)

    Urbain, W.M.

    1978-01-01

    A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

  10. Irradiation sterilization of semi-crystalline polymers

    International Nuclear Information System (INIS)

    Williams, J.; Dunn, T.; Stannett, V.

    1978-01-01

    A semi-crystalline polymer such as polypropylene, is sterilized by high energy irradiation, with the polymer containing a non-crystalline mobilizing additive which increases the free volume of the polymer, to prevent embrittlement of the polymer during and subsequent to the irradiation. The additive has a density of from 0.6 to 1.9 g/cm 3 and a molecular weight from 100 to 10,000 g/mole

  11. Whey powder sterilization by ionizing irradiation

    International Nuclear Information System (INIS)

    Todorovic, M.; Salatic, Z.; Markov, S.

    1988-01-01

    Whey powder was sterilized by gamma waves application. As a source of irridiation isotope 60Co was used in Institute of Nuclear sciences B oris Kidrich , Vincha-Belgrade (Yugoslavia). The applied doses were: a, b, c, d, and e Kgy. The dose d was radappertization. After whey powder irradiation no adverse changes of organoleptic properties were noticed

  12. Irradiation of poultry meat and its products

    International Nuclear Information System (INIS)

    Klinger, I.; Lapidot, M.

    1992-02-01

    Modern poultry production methods provide many opportunities for microbial contamination, and poultry meat is considered to have a high bacterial load. This document describes means by which poultry meat can be decontaminated, placing especial emphasis on the use of ionizing radiation. Separate chapters describe the irradiation process, methods for detecting whether the food has been irradiated, the wholesomeness of the irradiated products and the regulatory aspects of poultry irradiation. 441 refs, 35 figs, 16 tabs

  13. Preservation of crab meat by gamma irradiation

    International Nuclear Information System (INIS)

    Loaharanu, P.; Prompubesara, C.; Kraisorn, K.; Noochpramool, K.

    1972-01-01

    Fresh crab meat from swimming crab (Portunus pelagicus, Linn.) was irradiated at doses of 0.075, 0.15 and 0.25 Mrad and held at 3 0 C. The storage life of non-irradiated crab meat was approximately 7 days compared with 14 days for crab meat irradiated at 0.075 Mrad and 28 days for samples receiving 0.15 or 0.25 Mrad treatment. Total aerobic count, trimethylamine nitrogen, total volatile basic nitrogen, and ammonia contents were used as objective indices of freshness in comparison with sensory evaluation of the crab meat. All objective indices correlated well with the sensory judgement of the samples. The crab meat used in the study was heavily contaminated with microorganisms. Irradiation at 0.15 and 0.25 Mrad reduced approximately 2 log cycles in the total count. Acinetobacter (Achromobacter) was predominated in irradiated crab meat, especially after prolonged storage. High coagulase positive staphylococci count was detected in only non-irradiated crab meat

  14. Consumer approval of irradiated meat still tentative

    International Nuclear Information System (INIS)

    Hollingsworth, P.

    1998-01-01

    Although the FDA has approved irradiation of red meat, consumers may not be so accepting of the use of this technology. Irradiation is a process used to improve food safety in food products susceptible to disease-causing microorganisms. The red meat ruling was widely praised by federal officials and food industry leaders, but consumers seem less sure. Indeed, on the night of the red meat announcement last December, CBS Evening News reported that over 70 percent of U.S. consumers would not knowingly eat irradiated food. There is hope, however, as a study by the Center for Consumer Research at the University of California, Davis, revealed that consumer interest in buying irradiated food can be substantially improved by providing consumers with information, thereby enabling them to see the benefits and to overcome the myths of irradiation

  15. Preservation of Minced Meats by Using Medium and High-doses Irradiation

    International Nuclear Information System (INIS)

    Hammad, A.A.I.; Swailam, H.M.H.; Taha, S.M.A.

    2003-01-01

    The effect of medium (2.5-10 kGy) dose irradiation and high(20-70 kGy) dose irradiation on the microbiological, chemical and organoleptic properties of minced meat samples was studied. It was found that irradiation dose of only 5 kGy greatly reduced all microbial counts and completely eliminated all non-spore forming pathogenic bacteria contaminated minced meat samples. Consequently this irradiation dose extended the refrigerated (3 degree ±1) storage life of these products for more than 8 weeks. This irradiation dose almost did not affect the chemical composition, particularly the main amino acids and main fatty acids of minced meat samples. Panelists could not differentiate between irradiated minced meat samples at this dose and unirradiated samples. High doses irradiation, i.e.40 and 70 kGy were sufficient and efficient in sterilization of minced meat samples and in obtaining long-stable minced meat products (Two years) at ambient temperature. These irradiation doses slightly reduced (not more than 7%) aspartic acid, glutamic acid, methionine and lysine of minced meat. It also decreased the relative percentage of total unsaturated fatty acids by not more than 17 % . These high irradiation doses caused loss of C 18:3 and C 20:1

  16. Control of salmonella in meat and meat products by irradiation

    International Nuclear Information System (INIS)

    Dempster, J.F.

    1985-01-01

    This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

  17. Radappertization of chicken and pork meat by irradiation

    International Nuclear Information System (INIS)

    Luna C, P.C.

    1992-05-01

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  18. Experimental research on fresh mussel meat irradiated by high-dose electron beam

    International Nuclear Information System (INIS)

    Xiao Lin; Lu Ruifeng; Hu Huachao; Wang Chaoqi; Liu Yanna

    2011-01-01

    The sterilization storage of fresh mussel irradiated high-dose electron beam was studied. From the subjective assessment by the weighted average of the test and other determined parameters, it can be concluded that the flavor of fresh mussel meat sealed canned food irradiated by high-dose electron beam has not been significant affected, and various micro-organisms can be killed effectively, which means that the irradiated fresh mussel meat can be preserved for long-term at room temperature. Therefore the method might resolve the problems induced by traditional frozen preservation methods. (authors)

  19. The processing technology of bread crumbs sterilization by irradiation

    International Nuclear Information System (INIS)

    Zhu Jiating; Li Zhengkui; Zhao Yongfu; Zhang Weidong; Jin Jie; Wu Lei; Wang Xinghai

    2003-01-01

    The processing technology of bread crumbs sterilization by irradiation was studied. The results demonstrated that dose heterogeneity had osculatory connection with pile height and turning, sterilization effect had positive correlation with the irradiation dose and negative correlation with colour. Compared with the CK, the content of crud protein, fat, carbohydrate, microelement and amino acid in irradiated bread crumbs had no obvious change. It is recommended that the range of best sterilization dose be 6-10 kGy and the shelf time of bread crumbs be extended to one year

  20. Detection of irradiated meats by hydrocarbon method

    International Nuclear Information System (INIS)

    Goto, Michiko; Miyakawa, Hiroyuki; Fujinuma, Kenji; Ozawa, Hideki

    2005-01-01

    Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C 20:0 was found from wild duck and turkey. C 1-18:1 was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C 1,7-16:2 , C 8-17:1 , C 1-14:1 , and C 15:0 may make it possible to detect irradiated lamb, razorback, wild duck and turkey. (author)

  1. Irradiated multilayer film for primal meat packaging

    International Nuclear Information System (INIS)

    Lustig, S.; Schuetz, J.M.; Vicik, S.J.

    1987-01-01

    This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a polyvinylidene chloride-vinyl chloride copolymer containing between about 70 weight percent and about 90 weight percent vinylidene chloride as a barrier film, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the entire multilayer film is substantially uniformly irradiated to a dosage level of between about 2 megarads and about 3 megarads and heat-sealed in the form of a bag. The film is not significantly discoloured by the irradiation and the bag has improved toughness properties and heat-sealing characteristics

  2. Gamma-irradiation sterilization of lipases for cheese making

    Energy Technology Data Exchange (ETDEWEB)

    Umanskij, M S; Borovkova, Yu A; Odegov, N I [Vsesoyuznyj Nauchno-Issledovatel' skij Inst. Maslodel' noj i Syrodel' noj Promyshlennosti, Uglich (USSR)

    1979-03-01

    The possibility of sterilizing the enzyme compounds of lipases from Oospora fragrans strains by gamma irradiation was studied. The enzyme compounds were exposed to gamma irradiation at the doses from 0.1 to 0.8 Mrad with the discreteness of 0.1 Mrad and at the dose of 2.0 Mrad. After the radiation treatment the lipases were investigated for bacterial invasion by the cultivation method and for the lipolytic activity by the titrometrical method. It is shown that the sterilization effect is achieved without losses of lipase activity and the radiation dose necessary for sterilization depends on initial invasion levels in the enzyme compounds.

  3. Study on the sterilization of egg white powder by irradiation

    International Nuclear Information System (INIS)

    Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Wang Zhidong

    2013-01-01

    The sterilizing effect, influence on main essential nutrient and sensory qualities of egg white powder treated with 60 Co γ-ray irradiation were studied. The microorganism index of egg white powder samples treated with 4 kGy irradiation could meet the government food sanitation standard, and the sterilization rate could reach 100%. The irradiation doses from 4 to 10 kGy had little influence on egg white powder protein, crude fiber and amino acidscontent, and the sensory quality such as color, luster, and scent changed little below 6 kGy irradiation. Considering the result of this study, the optimal irradiation dose for egg white powder sterilization was 4 to 6 kGy. (authors)

  4. The edible gelatin irradiation sterilization technology and quality control

    International Nuclear Information System (INIS)

    Fu Junjie; Shi Jianjun; Shen Weiqiao

    2000-01-01

    60 Co γ-ray irradiation sterilization technology was used in treating edible gelatin and the irradiation effects on viscosity, protein and amino acid were studied. The results demonstrated that the irradiation dose had negative correlation with viscosity, and there were no damage effects on the gelatin with 360 days storage under room temperature. According to D 10 Value, the suitable irradiation dose should be 3-5 kGy

  5. The effects of electron beam irradiation on sterilization and preservation of chilled pork

    International Nuclear Information System (INIS)

    Bai Yanhong; Mao Duobin; Zhao Dianbo; Zhang Xiaoyan; Li Quanshun; Yang Gongming

    2009-01-01

    S The effects of electron beam irradiation on the sterilization and preservation of chilled pork were studied. The aim of this investigation was to provide academic and technical basis for application of electron beam irradiation on meat industry. The response surface analysis was used with electron beam energy(X 1 ) and dose(X 2 ) as factors and colony form unit(Y) as responses. The results have been shown that the model of sterilization of chilled pork by electron beam irradiation can be expressed Y=3.78-0.24X 1 -0.13X 2 -0.16X 1 X 2 -0.18X 1 2 +0.15X 1 2 (R 2 =0.9755). It has been found there is a interaction between electron beam energy and absorbed doses, and the significance sequence of factors is absorbed dose>interaction> electron beam energy. When absorbed doses are in range from 3.23 kGy to 4.0 kGy and electron beam energy is in range from 2.3 MeV to 3.8 MeV, the colony form unit would drop 2 logarithm units. The shelf life of samples treated with electron beam irradiation is longer by about 12 d than that of control samples when the samples are stored at 4 degree C. When the samples are stored at 7∼10 degree C, shelf life of samples treated with electron beam irradiation is longer by about 9 d than that of control samples. The results showed that electron beam irradiation has the effects of sterilization and preservation on chilled pork. This study has been confirmed that the application of electron beam irradiation is very useful for meat industry. (authors)

  6. Irradiated multilayer film for primal meat packaging

    International Nuclear Information System (INIS)

    Lustig, S.; Schuetz, J.M.; Vicik, S.J.

    1987-01-01

    This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising vinylidene chloride-methyl acrylate copolymer, and a second outer layer of an ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved storage stability characteristics

  7. Feasibility of sterilizing traditional Chinese medicines by gamma-irradiation

    International Nuclear Information System (INIS)

    Fang Xingwang; Wu Jilan

    1998-01-01

    The feasibility of sterilizing traditional Chinese medicines (TCMs) by γ-irradiation has been systematically evaluated by the biological, toxicological and physicochemical tests on irradiated hundreds of TCMs. Those TCMs investigated in general show no significant biological or toxicological changes after irradiation, yet physicochemical changes are detectable in some irradiated TCMs, and water in TCMs enhances the effects. Those results obtained from radiolysis of some major effective components of TCMs in aqueous or ethanolic solutions reveal that the site selection of radiolytically generated radicals follows the example of simple compounds with same function groups. Wholesomeness and chemical clearance present a bright future to sterilizing TCMs by γ irradiation, however, some important measures and steps should be adopted: (1) The producers must strictly execute manufacturing procedure to reduce microbiological contamination thus lower the applied dose for sterilization which is recommended to be controlled under 5, 7 or 10 kGy for dry herb, 7 kGy for herbal medicine and 5 kGy for some special herbal medicine; (2) Herb to be sterilized by γ-irradiation should exist in possible dry state; (3) Powder TCMs is recommended to mix with honey forming bolus, which can minimize the decomposition of herb

  8. Post-irradiation stability of polyvinyl chloride at sterilizing doses

    International Nuclear Information System (INIS)

    Naimian, F.; Katbab, A.A.; Nazokdast, H.

    1994-01-01

    Post-irradiation stability of plasticized PVC irradiated by 60 Co gamma ray at sterilizing doses has been studied. Effects of irradiation upon chemical structure, mechanical properties and rheological behaviour of samples contained different amounts of Di(2-ethylhexyl)phthalate as plasticizer have been investigated. Formation of conjugated double bonds, carbonyl and hydroxyl groups have been followed by UV and FTIR spectrometers up to 6 months after irradiation. FTIR spectra of irradiated samples showed no significant changes in carbonyl and hydroxyl groups even 6 months after irradiation. However, changes in UV-visible spectra was observed for the irradiated samples up to 6 months post-irradiation. This has been attributed to the formation of polyenes which leads to the discoloration of this polymer. Despite a certain degree of discoloration, it appears that the mechanical properties of PVC are not affected by irradiation at sterilizing doses. No change in the melt viscosity of the irradiated PVC samples with post-irradiation was observed, which is inconsistent with the IR results. (author)

  9. Conservation by irradiation of the cooled chicken meats

    International Nuclear Information System (INIS)

    Toraa, Sofiene

    2004-01-01

    The irradiation like treatment of decontamination showed a great effectiveness. Indeed the amount 2 KGy destroyed more than 90% of total germs and the complete elimination of the germs of fecal contamination. The irradiation doses: 2 and 4 KGy significantly slow down the development of the germs of contamination during the cooled conservation of the chicken meat compared to the control meats. The physicochemical composition did not modify by irradiation in a clear way. Thus, the majority of the measured parameters (pH, capacity of water retention, amino acid quantity, and the loss of weight during cooking) remained stable after the ionizing treatment. Lastly, the irradiation makes it possible to preserve the chicken meat 16 days compared to the control meat, which was damaged at the 6 2nd days of conservation. Theses result showed the effectiveness of the irradiation process on the lengthening storage cooled period of chicken meat. (author). 8 refs

  10. Experimental study on lyophilized irradiation sterilized nerve allografts in rabbits

    International Nuclear Information System (INIS)

    Yang Zhiyuan; Sun Shiquan; Liu Hechen

    1991-01-01

    Lyophilized irradiation sterilized nerve grafts in rabbits were used in allogeneic nerve transplantation. The result show that about 76% of experimental rabbits had fairly well morphologic (microscopic and electron microscopic) and electrophysiological recovery 3 month after operation. Preservation of neurilemmal tubes in nerve grafts, repopulation of Schwann cells in this tube and suppression of immune rejection are the key points in allogeneic nerve transplantation

  11. Gamma irradiation for food preservation and sterilization of medical supplies

    International Nuclear Information System (INIS)

    Syed Abid Husain; Mohammad Said Kadis

    1981-01-01

    A new technology in food preservation by using gamma irradiation was introduced and its advantages over a number of conventional processes were discussed. The new technique is also applicable in the sterilization of medical supplies. It is relatively simple and does not require very highly skilled manpower

  12. Irradiation of animal products. Aspects and applications [sterilizing - preservation

    International Nuclear Information System (INIS)

    Chiavaro, E.; Bentley, S.; Maggi, E.

    1998-01-01

    In December 1997, FDA finally approved irradiation of bovine ground meat as a mean of controlling pathogenic microorganisms; this acknowledgement probably preludes a widespread employment of this technology. The Authors take into account the various aspects of this controversal process, that still has difficulty in becoming popular, due to a substantial lack of information in public opinion [it

  13. Challenges in validating radiation sterilization with low energy electron irradiation

    International Nuclear Information System (INIS)

    Miller, A.; Helt-Hansen, J.

    2011-01-01

    Complete text of publication follows. Low energy electron irradiation (80-300 keV) is used increasingly for sterilization or decontamination in connection with isolators for aseptic filling lines in the pharmaceutical industry. It is not defined how validation for this process shall be carried out. A method can be derived from the medical device standard for radiation sterilization, ISO 11137, because the principles described in this standard can be applied to almost any industrial irradiation process. The validations elements are: Process definition, concerning specification of the dose required for the process and the maximum acceptable dose for the product. Installation qualification, concerning acceptance the irradiation facility. Operational qualification, concerning characterization of the facility. Performance qualification, concerning setting up the process. Process control, concerning routine monitoring. The limited penetration of the low energy electrons leads to problems with respect to executing these validation steps. This paper discusses these problems, and shows with examples how they can be solved.

  14. Effect of irradiation on erythromycin residues in poultry meat

    International Nuclear Information System (INIS)

    Mazurowski, P.

    1993-01-01

    Ionising radiation in doses used for radurisation (Recommendations of international organizations admit for poultry meat doses up to 5 kGy. Practically doses up to 3 kGy are applied does not influence erythromycin concentration in poultry meat. Doses on a level 10 kGy reduce its concentration in slurry more effectively, but results of earlier studies on penicillin and streptomycin suggest, that reduction of erythromycin level in meat should be smaller than in slurry. This allows an assumption that poultry meat irradiation with radurisation doses (up to 5 kGy), does not cause danger of overlooking of erythromycin residues in meat, with traditional, microbiological methods of detection. (orig.)

  15. Using gamma irradiation to improve sterile turf and forage bermudagrasses

    International Nuclear Information System (INIS)

    Burton, G.W.; Georgia Univ., Tifton

    1976-01-01

    The widely-used Tif-series of turf bermudagrasses - Tifgreen, Tifway, and Tifdwarf - are vegetatively propagated sterile triploids that cannot be improved by conventional breeding methods. Dormant stolons, washed free of soil and cut into one-or two-node sections were treated with varying dosages of EMS (ethyl methane sulfonate) and gamma irradiation ranging from 7 to 12 kR. EMS failed to produce noticeable variants but gamma irradiation from a Cobalt 60 source created 158 mutants. These mutants differed in many characters such as leaf size, hairiness, stem diameter, internode length, basic plant color, herbicide tolerance, spreading rate, and nematode resistance. Attempts to improve the winterhardiness of tetraploid sterile Coastcross-1 forage bermudagrass by exposing over 1,400,000 sprigs (vegetative stems) to 7 kR of gamma rays gave chlorophyll deficient mutants but progress in increasing winterhardiness has not been established. (author)

  16. Supercritical fluid extraction of meat lipids: an alternative approach to the identification of irradiated meats

    International Nuclear Information System (INIS)

    Hampson, J.W.; Jones, K.C.; Foglia, T.A.; Kohout, K.M.

    1996-01-01

    Ionizing radiation is currently under study as an alternative method for extending the shelf life of meats and meat products. Accordingly, methods are needed to determine if a meat or meat product has been exposed to ionizing radiation. In this study, a method is described for the isolation and analysis of volatile hydrocarbons formed in meat lipids after exposure to ionizing radiation. The method is based on supercritical fluid extraction of the hydrocarbons from meat lipids and subsequent identification and quantitation of individual hydrocarbons by gas chromatography (GC) with a mass selection detector (MSD). Supercritical carbon dioxide at 175 bar and 40°C extracted the hydrocarbon fraction from total meat lipids within 20 min. The presence of radiolytic hydrocarbons, as determined by GC/MSD, was then correlated to the degree of irradiation of the meat from 0 to 10 kGy. Besides being faster, this method has the advantage of reduced solvent consumption when compared to current methods for determining if a meat or meat product has been irradiated

  17. Irradiation of bovine meat: effect of heme-iron concentration

    International Nuclear Information System (INIS)

    Mistura, Liliana Perazzini Furtado

    2002-01-01

    The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)

  18. Effects of gamma-irradiation on meat proteins

    International Nuclear Information System (INIS)

    Yook, H.S.; Kim, M.R.; Kim, J.O.; Lim, S.I.; Byun, M.W.

    1998-01-01

    The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats

  19. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    International Nuclear Information System (INIS)

    Yang Jingtian; Jin Xinhua; Gu Guoxing; Yun Guichun

    1988-01-01

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both sterilization and improvements in flavour and quality of soy sauce were obtained simultaneously. (author)

  20. Test marketing and consumer acceptance of irradiated meat products

    International Nuclear Information System (INIS)

    Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

    2001-01-01

    This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

  1. Determination of the indicator bacteria in irradiated minced meat

    International Nuclear Information System (INIS)

    Halkman, H.B.D.; Basbayraktar, V.; Kozat, P.; Yazici, N.; Cetinkaya, N.; Halkman, A.K

    2002-01-01

    To inhibit Escherichia coli O157:H7 and determine a indicator bacteria for irradiation procedure in minced meat, this study evaluated increased irradiation doses on five strains of each of the following bacteria: 5 strains E. coli type 1 and 4 strains E. coli O157:H7. E. coli type 1 mixture was added into the mixed in ratio 1:100000 of E. coli type l to samples and E. coli O157:H7 mixture was added into the mixed in five different ratios namely 1:10, 1:100, 1:1000, 1:10000, 1:100000 of E coli O157:H7 in the minced meat. A range of irradiation doses from 1 kGy to 4 kGy was investigated for the inhibition of E. coli O157:H7 and the resistance of E. coli type 1 to irradiation. After irradiation, E. coli O157:H7 and E. coli type 1 were counted in the irradiated minced meat by using MPN techniques. D 10 values of each bacteria were be measured as 0.3 kGy and 0.55 kGy for E. coli 0157:H7 and E. coli type 1 respectively. This study showed that 1.5 kGy irradiation can inactivate 10 5 g/O157:H7 serotype and 10 3 g / E. coli type 1, this inactivation level is adequate for safety consumption of minced meat such as hamburger even if undercooking conditions. Increased irradiation doses were the most effective on E. coli O157:H7. The results show that E. coli type 1 is more resistant to than E. coli O157:H7 and other natural non-Pathogenic cohabitant bacteria and E. coli type 1 is an adequate indicator for the efficiency of irradiation against to O157:H7 serotype in minced meat

  2. Effect of gamma irradiation on microbial load, chemical and sensory evaluation of chicken meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2008-03-01

    The effect of gamma irradiation on microbial load, chemical sensory characteristics of chicken meat has been evaluated. Chicken meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Degree Centigrade). Immediately after irradiation, general composition, microbiological and sensory evaluation of chicken meat were done. Microbiological and chemical analysis of chicken meat were evaluated at weekly up to end of the storage period. The results indicated that all doses of gamma irradiation reduced the microbial load, and increased the shelf-life of chicken meat. Total acidity, volatile basic nitrogen (VBN) and lipid oxidation value in chicken meat were not affected by gamma irradiation. Sensory evaluation showed no significant differences between irradiated and un-irradiated chicken meat. (author)

  3. Effect of gamma irradiation on microbial load, chemical and sensory evaluation of chicken meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.

    2009-01-01

    The effect of gamma irradiation on microbial load, chemical sensory characteristics of chicken meat has been evaluated. Chicken meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Degree Centigrade). Immediately after irradiation, general composition, microbiological and sensory evaluation of chicken meat were done. Microbiological and chemical analysis of chicken meat were evaluated at weekly up to end of the storage period. The results indicated that all doses of gamma irradiation reduced the microbial load, and increased the shelf-life of chicken meat. Total acidity, volatile basic nitrogen (VBN) and lipid oxidation value in chicken meat were not affected by gamma irradiation. Sensory evaluation showed no significant differences between irradiated and un-irradiated chicken meat. (author)

  4. Effect of irradiation on oxytetracycline residues in poultry meat

    Energy Technology Data Exchange (ETDEWEB)

    Mazurowski, P [Warsaw Agricultural University, Faculty of Veterinary Medicine, Department of Food Hygiene, Warsaw (Poland)

    1994-12-31

    The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author).

  5. Effect of irradiation on oxytetracycline residues in poultry meat

    International Nuclear Information System (INIS)

    Mazurowski, P.

    1994-01-01

    The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author)

  6. Study on intervention sterile irradiation of ready to eat foods given to narcotics rehabilitation residents

    International Nuclear Information System (INIS)

    Simanungkalit, B.; Irawati, Z.; Siagian, C.M.; Widasari, L.

    2013-01-01

    Lack of macro and micro nutrient elements, that serve as primary factor in regulating a human immune response, might lead to malnutrition and declining the body immune. This phenomenon is commonly found in immunocompromised patients such as people infected with HIV and known as Acquired Immune Deficiency Syndromes (NAIDS). One of the efforts to improve the nutritional status in immunocompromised patients is delivering high-quality of foods that improve the immune status resulting in lower morbidity and mortality. Sterile, safe, high quality with complete nutritional composition and wholesome ”ready to eat” food products can be supplied. Sterilization process using ionizing radiation in food is one of the means to eliminate pathogenic bacteria as well as preserve among others, without affecting their nutritional content of the final product. Different types of radiation sterilization of ready to eat foods based on traditional recipes can be prepared without adhering the recommended dietary allowance, and patients will be more flexible and comfortable in choosing the serving menu. Such dishes based on high-quality protein and fat from fish, beef and chicken meat irradiated at a dose of 45 kGy in terms of ”pepes gold fish”, ”pepes anchovy”, ”beef semur”, ”beef rendang” and different processed chicken such as yellow seasoning, roasted and sweet, administered for 21 days to resident Therapy and Rehabilitation Unit of the National Narcotics Board (NNB). Activities undertaken in this study include the selection of respondents, consisted of the evaluation willingness to participate, inclusion criteria, and blood test performed in the laboratory of respondents before and after eating the foods. The results showed that various ready to eat foods in vacuum packed in a laminate pouch then irradiated at the dose of 45 kGy under cryogenic condition could improve the nutritional and immunity status of the selected residents considered as immuno compromised

  7. Identification of irradiated chicken meat using electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Chawla, S.P.; Thomas, Paul

    2004-01-01

    Studies were carried out on detection of irradiation treatment in chicken using electron spin resonance (ESR) spectroscopy. The effect of gamma- irradiation treatment on radiation induced signal in different types of chicken namely, broiler, deshi and layers was studied. Irradiation treatment induced a characteristic ESR signal that was not detected in non-irradiated samples. The shape of the signal was not affected by type of the bone. The intensity of radiation induced ESR signal was affected by factors such as absorbed radiation dose, bone type irradiation temperature, post-irradiation storage, post-irradiation cooking and age of the bird. Deep-frying resulted in the formation of a symmetric signal that had a different shape and was weaker than the radiation induced signal. This technique can be effectively used to detect irradiation treatment in bone-in chicken meat even if stored and/or subjected to various traditional cooking procedures. (author)

  8. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  9. UV-C 13-50 ultraviolet irradiation unit for surface sterilization

    International Nuclear Information System (INIS)

    Bachmann, R.

    1979-01-01

    Brown Boveri have developed new watertight ultraviolet irradiation units for surface sterilization. Their main application is in packing techniques in the foodstuffs and pharmaceutical industries. This article describes the construction, germicidal effect, and applications of these irradiation units. (Auth.)

  10. Studies of Sterile Irradiation Effects on the White-striped Fruit Fly

    International Nuclear Information System (INIS)

    Limohpasmanee, Wanitch; Tannarin, Thodsapol; Khongratarpon, Titima; Segsarnviriya, Suchada

    2011-06-01

    Full text: In general, sterile irradiation can affect vigor and mating competitiveness of the fruit flies. The objective of the experiments was to study the effects of sterile irradiation on the white-striped oriental fruit fly, Bactrocera dorsalis (Hendel), developed for sterile fly detection. A day before adult emergence, the pupae were irradiated at the dose of 90 Grays. No effects on adult emergence and flight ability were observed. However, it induced complete sterility in both sexes. Also, it decreased male mating competitiveness significantly, while increasing sexual competitiveness significantly

  11. The problem of sterility in men and women after wide area sub-diaphragmatic irradiation

    International Nuclear Information System (INIS)

    Dana, M.; Weisgerber, C.; Teillet, F.; Desprez-Curely, J.P.; Goguel, A.; Chotin, G.; Bernard, J.

    1976-01-01

    Sub-diaphragmatic irradiation in an upside down Y pattern for Hodgkin's disease results in sterility in the woman. Protection consists of irradiating the lumbar chain only when possible or by displacement of the ovary before irradiation, and laterally for preference. Although subsequent pregnancy is then possible, the genetic risk remains. In the male, Y irradiation results in prolonged virtually complete azoospermia. Associated chemotherapy also causes definitive sterility in the male. Collection for a sperm bank before treatment is advised [fr

  12. Sterilization of Carriers by using Gamma Irradiation for Bio fertilizer Inoculum Production

    International Nuclear Information System (INIS)

    Tittabutr, Panlada; Teamtisong, Kamonluck; Pewlong, Wachiraporn; Teaumroong, Neuhg; Laoharojanaphand, Sirinart; Boonkerd, Nantakorn

    2009-07-01

    Full text: Gamma irradiation has been widely used in sterilization process, which leads to improvement in the quality of the products. In the case of bio fertilizer inoculum, the sterilized carrier is also needed for producing high quality bio fertilizer. This study aimed at determining the factors, such as carrier materials, moistures, and packing sizes including packaging materials that may affect the sterilization efficiency by using gamma irradiation. All carrier materials, peat and compost, could be efficiently sterilized by irradiation. The carriers that have moisture content lower than 20% could be sterilized by irradiation at 15 kGy, while carrier with 30% moisture content must be sterilized by irradiation at 25 kGy. Higher irradiation dose was also necessary for sterilization of bigger carrier packing sizes. For, packaging materials, polyethylene bag appeared most durable after gamma irradiation even at high doses. However, contaminants could be detected in irradiated carrier after storage at room temperature for two months. It was hypothesized that these contaminants are spore forming microorganisms, which resist gamma irradiation. This hypothesis, as well as the quality of bio fertilizer produced from irradiated carrier, will be further evaluated

  13. Irradiation of meat for the production of fermented sausage

    International Nuclear Information System (INIS)

    Dickson, J.S.; Maxcy, R.B.

    1985-01-01

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

  14. Irradiation of meat for the production of fermented sausage

    Energy Technology Data Exchange (ETDEWEB)

    Dickson, J. S.; Maxcy, R. B.

    1985-07-15

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product.

  15. Effect of ionizing radiation dose, temperature, and atmosphere on the survival of Salmonella typhimurium in sterile, mechanically deboned chicken meat

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.

    1991-01-01

    The response to gamma radiation (0 to 3.60 kGy; 100 krad = 1 kGy) of Salmonella typhimurium was tested in otherwise sterile, mechanically deboned chicken meat (MDCM) in the absence of competing microflora. Response was determined at temperatures of -20 to +20 C and when the MDCM was packaged in vacuum or in the presence of air. A central composite response-surface design was used to test the response of the pathogen to the treatments in a single experiment. Predictive equations were developed from the analyses of variances of the resulting data. The accuracy of each predictive equation was tested by further studies of the effects of gamma radiation on S. typhimurium in the presence or absence of air at -20, 0, and +20 C. All data were then analyzed to refine the predictive equations further. Both the original and the refined equations adequately predicted the response of S. typhimurium in MDCM to gamma radiation doses up to 3.60 kGy in the presence of air or in vacuo. Gamma irradiation was significantly more lethal for S. typhimurium in the presence of air and at higher temperatures. The final equations predict a reduction in the number of surviving Salmonella in MDCM irradiated to 1.50 kGy at -20 C of 2.53 logs in air or 2.12 logs if irradiated in vacuum. If the contaminated MDCM were to receive a dose of 3.0 kGy at -20 C in air, the number of Salmonella would be decreased by 4.78 logs, and if irradiated in vacuum, by 4.29 logs

  16. Effects of gamma irradiation on Bacillus pumilus E601, a biological indicator for irradiation sterilization

    International Nuclear Information System (INIS)

    Parisi, A.N.

    1974-01-01

    Experimental studies frequently rely on the use of substerilization treatment doses of irradiation to produce irradiated survivors. Eighteen substrains produced by single substerilization process treatments, visibly altered (nonmotile, no pellicle) at the time of isolation, were characterized. Of these, eight regained normal pellicle forming and motility ability. Three strains were asporogenous. Minimal alterations in enzymic functions were noted. Radiation resistance of sporulating strains varied in D 10 values of 0.30 +- 0.06 Mrad. Sporogenous and asporogenous strains needed amino acids not required by the parent. Of eight cultures isolated from production 60 Co sterilization (2.5 Mrad) biological indicator sterility tests, five showed no variation from the parent and three were non-motile and had altered colonial morphology and an increase in nutritional requirements from complete competence to synthesize all its amino acids (parent) to requiring six amino acids. Radiation resistance was not transferred from vegetative cells to their spores.(U.S.)

  17. Gamma irradiation and heat treatment for sterilization of Mushroom Spent Compost (MSC)

    International Nuclear Information System (INIS)

    Rosnani Abdul Rashid; Hassan Hamdani Mutaat; Foziah Ali; Zainab Harun; Hoe, P.C.K.; Mohd Meswan Maskom; Khairuddin Abdul Rahim

    2016-01-01

    Mushroom spent compost (MSC) refers to substrate residue from mushroom cultivation. MSC can be used as a material to improve soil properties for farming. MSC is also suitable as a carrier or substrate to hold beneficial microorganisms in bio fertilizer products. The carrier for bio fertilizer products must be sterilized completely before inoculating with bacteria inoculum. In this study, the effects of gamma irradiation and heat on sterilization of MSC were evaluated by microbial enumeration technique. The MSC was packed into polyethylene bags. The packed MSC were irradiated at different doses of 0 (control), 10, 20, 30, 40, 50 kGy, and heat sterilized at different autoclaving time of 0 (control), 15, 30, 45 and 60 minutes, separately. The irradiated and autoclaved samples were enumerated for viable colonies. The results showed that MSC was completely sterilized by gamma irradiation at the dose of 30 kGy whilst sterilization by heat required 30 minute autoclaving time. (author)

  18. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Zeinou, R.

    2006-12-01

    The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat were irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and unirradiated meat were kept in a refrigerator (1-4 Centigrade). Immediately after irradiation, general composition and sensory evaluation of camel meat were done. Microbiological and chemical analyses of camel meat were evaluated at 0, 2, 4 and 6 weeks of storage. The results indicated that all doses of gamma irradiation reduced the total counts of mesophilic aerobic bacteria and total coli form of camel meat. Thus the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, Thiobarbituric acid (TBA) value, total acidity, pH vale and fatty acids (C14: 0; C16: 0; C18:0) of camel meat were observed due to irradiation. Both total volatile basic nitrogen (VBN) and lipid oxidation value in camel meat were effected by gamma irradiation. Immediately after treatment, VBN of irradiated camel meat increased and lipid oxidation values decreased. Sensory evaluation showed no significant differences between irradiated and unirradiated camel meats. (author)

  19. Commercially sterilized mussel meats (Mytilus chilensis): a study on process yield.

    Science.gov (United States)

    Almonacid, S; Bustamante, J; Simpson, R; Urtubia, A; Pinto, M; Teixeira, A

    2012-06-01

    The processing steps most responsible for yield loss in the manufacture of canned mussel meats are the thermal treatments of precooking to remove meats from shells, and thermal processing (retorting) to render the final canned product commercially sterile for long-term shelf stability. The objective of this study was to investigate and evaluate the impact of different combinations of process variables on the ultimate drained weight in the final mussel product (Mytilu chilensis), while verifying that any differences found were statistically and economically significant. The process variables selected for this study were precooking time, brine salt concentration, and retort temperature. Results indicated 2 combinations of process variables producing the widest difference in final drained weight, designated best combination and worst combination with 35% and 29% yield, respectively. Significance of this difference was determined by employing a Bootstrap methodology, which assumes an empirical distribution of statistical error. A difference of nearly 6 percentage points in total yield was found. This represents a 20% increase in annual sales from the same quantity of raw material, in addition to increase in yield, the conditions for the best process included a retort process time 65% shorter than that for the worst process, this difference in yield could have significant economic impact, important to the mussel canning industry. © 2012 Institute of Food Technologists®

  20. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Zeinou, R.

    2009-01-01

    The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat was irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and non-irradiated meat was kept in a refrigerator (1-4 C ). General composition and sensory evaluation of camel meat was done two days after irradiation, whereas, microbiological and chemical analysis was done immediately after irradiation and throughout the storage periods. The results indicated that all doses of gamma irradiation reduced the total mesophilic aerobic plate counts (TPCs) and total coliforms of camel meat. Thus, the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, thiobarbituric acid (TBA) values, total acidity and fatty acids of camel meat were observed due to irradiation. There were slight effects of gamma irradiation in both total volatile basic nitrogen (VBN) and lipid oxidation values in camel meat. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats. (author)

  1. Formation and elution of toxic compounds from sterilized medical products: toxic compound formation from irradiated products

    International Nuclear Information System (INIS)

    Shintani, Hideharu

    1996-01-01

    No formation of MDA was observed in chain-extended thermoplastic polyurethane (PU) when sterilized by autoclave or γ-ray irradiation. No formation of MDA was observed in nonchain-extended thermoplastic PU when sterilized by γ-ray irradiation. Less than 1 ppm MDA was produced in nonchain-extended thermoplastic PU sterilized by autoclave sterilization. Autoclave sterilization did not produce MDA in thermosetting PU potting material. MDA formation in potting material was promoted by γ-irradiation and increased with increasing irradiation at a quadratic equation of regression. MDA formation at 100 kGy irradiation is a few ppm and < 1 ppm at 25kGy irradiation, therefore the potential risk to human recipients was not significant. The elution of compounds other than MDA from potting material was more problematic. Solvent extracts from potting material presented mutagenicity in the absence of metabolic activity. MDA presented mutagenicity in the presence of metabolic activity, therefore MDA was not the mutagenic trigger. The chemical and biological characteristics of the specific mutagens required to identify in a further study. Negative promotion of MDA formation and a less presence of mutagen in autoclave sterilized potting material indicated that autoclave sterilization was preferable. (Author)

  2. Effect of irradiated pork on physicochemical properties of meat emulsions

    Science.gov (United States)

    Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2016-02-01

    The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

  3. Gamma-ray irradiation, autoclave and ethylene oxide sterilization to thermosetting polyurethane: sterilization to polyurethane

    International Nuclear Information System (INIS)

    Hirata, Noriko; Matsumoto, Ken-Ichi; Inishita, Takashi; Takenaka, Yoshinori; Suma, Yasunori; Shintani, Hideharu; National Inst. of Health Sciences, Tokyo

    1995-01-01

    Thermosetting polyurethane (PU) is widely used in a large variety of medical devices. 4,4'-methylenedianiline (MDA) was produced from PU by sterilization and it was studied for the relationship between urethane components or polymer characteristics and formation of MDA upon sterilization, using the commercially available dialyzers fabricated with different combination of isocyanate and polyol. We confirmed that the molecular-weight of polyol influenced the production of MDA upon sterilization. (author)

  4. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  5. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

    International Nuclear Information System (INIS)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

    2003-01-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

  6. Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products

    International Nuclear Information System (INIS)

    Paul, P.; Chawla, S.P.; Kanatt, S.R.

    1998-01-01

    The effects were studied of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities. Meats irradiated at 2.5 kGy had a shelf-life of 4 weeks at 0-3 deg. C, 2 weeks at 7-10 deg. C and 42 h at 28-30 deg. C, and showed a remarkable improvement in the microbiological quality. irradiation resulted in the reduction/elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. In contrast, the corresponding control samples had a shelf-life of less than 2 weeks at 0-3 deg. C, 1 week at 7-10 deg. C and 18 h at ambient temperature (28-30 deg. C). A high level of microorganisms such as Enterobacteriaceae, staphylococci, Salmonella and sulphite reducing Clostridia were detected in the control samples during storage. A combination of acetic acid/hot water pretreatment and irradiation further improved the microbiological quality of the meats, while a pretreatment of sodium tripolyphosphate enhanced the retention of colour and the juiciness of the meat samples. The effects were observed at all the storage temperatures. For the meat products, a low dose of irradiation reduced the total viable counts by 1-2 log cycles, and also eliminated Enterobacteriaceae, staphylococci and Salmonella throughout the storage period. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg. C and 24 h at 28-30 deg. C, while the non-irradiated meat products had a shelf-life of 1 week at 0-3 deg. C and 18 h at 28-30 deg. C. (author)

  7. Effect of gamma irradiation on the quality of ready meals and their meat components

    International Nuclear Information System (INIS)

    Stewart, E.M.

    2009-01-01

    The effects of gamma irradiation on the quality of a chicken masala ready meal, minced red meat and salmon meat were studied in a series of experiments. Chicken masala meals treated with a dose of 1-3 kGy and stored for up to 14 d at refrigeration temperatures were analysed for vitamins E and B 1 , oxidative rancidity, microbiological quality and 2-alkylcyclobutanones. It was found that vitamin levels were significantly reduced by a combination of irradiation, storage and reheating, while thiobarbituric acid (TBA) values decreased upon irradiation, which was an unexpected result. The shelf life of the meals was extended by irradiation as levels of bacteria were significantly reduced in the prepared meals upon treatment. Both 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone were detected in the irradiated samples, thereby showing that these compounds can be used as markers of irradiation treatment for such food products. In order to study potential components for ready meals, freshly minced beef was used to prepare beef patties, which were vacuum packed and treated with doses from 2.5 to 10 kGy. Following irradiation, half the samples were retained in vacuum packs while the remainder were transferred to sterile containers and overwrapped with cling film. Samples were stored for up to 21 d at refrigeration temperature with TBA values and microbiological quality being analysed at regular intervals. The TBA values of vacuum packed samples were unaffected by irradiation although storage did result in an increase. On the other hand, the TBA values of overwrapped patties increased upon irradiation and storage. The microbiological quality of the irradiated patties upon storage was significantly better than those of untreated patties. A further series of experiments were undertaken to determine the effect of adding antioxidants to beef and salmon patties in order to improve lipid stability upon irradiation. In an initial experiment, minced beef patties were prepared

  8. Sterility among female lizards (Uta stansburiana) exposed to continuous γ irradiation

    International Nuclear Information System (INIS)

    Turner, F.B.; Medica, P.A.

    1977-01-01

    A natural population of the lizard Uta stansburiana occupying a fenced 9-ha area in southern Nevada was exposed to essentially continuous γ irradiation from an arificial source between February 1964 and September 1973. Tissue doses were estimated using implanted lithium fluoride microdosimeters. Females became sterile as early as 11 months of age, but many were still fertile at ages of 20 months and a very few may have reproduced at 32 months. Dosimetry showed some females to be sterile after accumulated doses of around 500 rad, while others may have required 1000 or more rad. One female estimated to have received over 1200 rad was still reproductive. Irradiated females may pass through a state of half sterility, during which time they possess one functional ovary. Female U. stansburiana are sterilized at lower doses than the sterilizing dose (1500 rad) previously suggested for the leopard lizard, Crotaphytus wislizenii

  9. Study on irradiation sterilization of medical gauze pad by incremental dosage method

    International Nuclear Information System (INIS)

    Lei Qing; Huang Min; Deng Wenmin; Wu Ling; Wang Yan; Gao Peng; Du Xiaoying; Xie Yan

    2011-01-01

    To explore the sterilization dose setting method for medical products, the irradiation sterilization dose for medical products was set according to the method 2A of international standard ISO11137 Part 2. The verification dose for medical gauze pad by was set by incremental dose method and with a series of formula. Then the sterilization dose for an SAL of 10 -6 was established by completing the verification dose experiment. The final sterilization dose for medical gauze pad was decided to be 29.7 kGy. This study gives reference for the setting irradiation sterilization dose for medical products which need to adopt the method 2A of international standard ISO11137 Part 2. (authors)

  10. Development of shelf-stable meat sausages using gamma irradiation

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Muhammad Lebai Juri; Mariani Deraman

    2006-01-01

    Irradiation techniques have been applied in development of ready to eat or shelf stable sausages. These sausages can be eaten directly without the need for prior heating or cooking procedure and displayed in the room temperature on the shelves of the retailers without frozen facilities. This study was designed to investigate the acceptability and microbial status of packed ready to eat sausages that had been sterilized using gamma irradiation at MINTec-Sinagama. Packed pre-cooked sausage samples (sealed in plastic-polyethylene individually) were irradiated with different doses of 2.5 kGy, 3.5 kGy and 5.5 kGy. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising of staffs of MINT. A 5 points hedonic rating scale was used. The attributes evaluated were rancidity, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with doses 3.5 kGy were the most acceptable followed by samples irradiated with doses 2.5 kGy and 5.5 kGy respectively. Irradiation with doses up to 2.5 kGy will virtually eliminate disease-causing microorganisms and pathogens. The total microbial count, detection of Salmonella, Escherichia coli, Staphylococcus aureus and fungi in these samples were determined and discussed. (Author)

  11. Comparison of electron beam and gamma irradiation for the sterilization of allograft

    International Nuclear Information System (INIS)

    Jong il Choi; Nak Yun Sung; Hee Sub Lee; Jae Hun Kim; Myung Woo Byun; Ju Woon Lee

    2008-01-01

    Full text: For human use, it is necessary to sterilize the allograft in order to reduce the risk of infections and associated complications. In this study, we compared the effects of electron beam and gamma irradiation for the sterilization of the demineralized bone matrix (DBM) in a carboxymethylcellulose (CMC) carrier with regard to the physiological and osteoinductive properties. The CMC carrier was irradiated at the various doses. and the viscosity of the irradiated CMC was measured. The viscosity of the CMC irradiated with electron beam was higher than that with gamma ray. Also, the addition of vitamin C as the radical scavenger and irradiation at -70 degree C were shown to be effective in preventing the degradation of CMC by the irradiation. To investigate the effect of irradiation on the osteoinduction of DBM, alkaline phosphatase (ALP) activity with C2C12 cells was measured. The ALP activity of DBM in CMC was higher when irradiated with the electron beam compared with the gamma ray. The bone morphogenetic proteins (BMP) were extracted from DBM irradiated with electron beam and gamma ray, and it was found that the extraction efficiency of BMP was higher from DBM irradiated with the electron beam. This was reasoned for the higher APL activity of the electron beam irradiated DBM. With the advantages of electron beam such as short processing time, in-line processing, and low equipment cost, these results suggest that electron beam irradiation is recommendable for the sterilization of DBM allograft. (Author)

  12. Microbiological and chemical characteristics of gamma irradiated roasted Veal Meat

    International Nuclear Information System (INIS)

    Aftfy, S.A.; Abdel-Daiem, M.H.

    2007-01-01

    This investigation aims 10 study the possibility of using gamma irradiation at doses of 1,3 and 5 KGy for microbial decontamination of roasted veal meat (kebab). The samples were purchased from local market and examined for the counts of Staphylococcus aureus, Bacillus cereus, presence of Salmonella spp and the counts of total bacterial, molds and yeasts and Enterobacteriaceae. The results illustrated that all samples were positive for Staphylococcus aureus, Bacillus cereus, while Salmonella spp was detected in only 3 samples. Therefore, these product samples were gamma irradiated at doses of 0,1,3 and 5 kGy, then stored at cold storage (4±1 degree C). The effects of these treatments on the microbiological, chemical and sensory characteristics were studied post treatment and during cold storage. Irradiation at 1 kGy reduced the counts of total bacterial, molds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Bacillus cereus as well as eliminating Salmonella spp. On the other hand, irradiation at 3 and 5 kGy doses completely eliminated the present Enterobacteriaceae, S. aureus, B, cereus and Salmonella spp. Irradiation of samples increased their amounts of thiobarbituric acid reactive substances (TBARS) but it did not affect the sensory characteristics of samples and it had no effects on their total volatile nitrogen (TVN) contents, while storage increased the TBARS and TVN for irradiated and non-irradiated samples. Gamma irradiation treatments had no effects on the sensory characteristics for appearance, odor and taste of all kebab samples and extended their time of sensory preference. However, doses of 1, 3 and 5 kGy reduced the counts of total bacteria and extended of the refrigerated shelf-life of samples to 11, 23 and 29 days, respectively, compared to 5 days for non-irradiated controls

  13. Microbial decontamination of some chicken meat products by gamma irradiation

    International Nuclear Information System (INIS)

    Afifi, E.A.; El-Nashaby, F.M.

    2001-01-01

    This investigation aims to study the possibility of using gamma irradiation for microbial decontamination of some chicken meat products (Luncheon, Burger and debonded minced chicken) which are produced by three companies (Halwany Bros.(H)-Faragalla (F) and Egypco (E)). The samples were purchased from local supermarkets and examined for the presence of Salmonella spp. and Staphylococcus aureus. The examination illustrated that all examined samples were positive for Staphylococcus aureus. While Luncheon (F), Burger (H) and debonded minced chicken (E) were only positive for Salmonella spp. Therefore, these product samples were gamma irradiated at 0, 3, 6 and 9 kGy. The effects of radiation treatments and cold storage (5+,-1 degree) on the total volatile basic nitrogen (T.V.B.N.), microbiological quality and sensory properties of samples under investigation were studied. The results indicated that 3kGy dose of gamma irradiation completely destroyed Staphylococcus aureus and Salmonella spp. and caused slight increase in (T.V.B.N.) content for all samples. A gradual increase in total bacteria, molds and yeast and T. V. B. N. during storage were observed, while 6 kGy dose was also sufficient for destroying Salmonella spp. and Staphylococcus aureus in all chicken meat products under investigation without any detectable effects on the sensory properties of these products and increased the shelf-life of luncheon, burger and minced for 8, 4 and 3 weeks respectively as compared with 4, 2 and 1 weeks for control samples

  14. Sterilization validation for medical compresses at IRASM multipurpose irradiation facility

    International Nuclear Information System (INIS)

    Alexandru, Mioara; Ene, Mihaela

    2007-01-01

    In Romania, IRASM Radiation Processing Center is the unique supplier of radiation sterilization services-industrial scale (ISO 9001:2000 and ISO 13485:2003 certified). Its Laboratory of Microbiological Testing is the sole third party competent laboratory (GLPractice License, ISO 17025 certification in progress) for pharmaceutics and medical devices as well. We here refer to medical compresses as a distinct category of sterile products, made from different kind of hydrophilic materials (cotton, non-woven, polyurethane foam) with or without an impregnated ointment base (paraffin, plant extracts). These products are included in the class of medical devices, but for the sterilization validation, from microbiological point of view, there are important differences in testing method compared to the common medical devices (syringes, catheters, etc). In this paper, we present some results and practical solutions chosen to perform a sterilization validation, compliant with ISO 11137: 2006

  15. Effect of gamma irradiation on fertility of potato tuber moth males and study of inherited sterility phenomena in partially sterile males

    International Nuclear Information System (INIS)

    Saour, G.; Makee, H.

    1996-01-01

    Newly emerged adult males (0-18 h) potato tuber moth (PTM) phthorimaea operculella (Zeller) (Lepidoptera: Gelechiidae) were irradiated with various doses of gamma irradiation ranging from 5 to 45 krad. Sterility in order of 91% was induced when males were irradiated with a dose of 45 Krad. Longevity of male PTM was not affected by the application of irradiation, while mating ability and frequency of mating of the males irradiated with 25, 35 and 45 Krad were decreased. The mean number of eggs laid by females mated with males irradiated at 35 and 45 Krad was lower than the control. When males PTM were irradiated with high doses their competitiveness values were reduced, while the competitiveness was increased when the sex ratio of irradiated males to normal males was increased, specially with ration 1 : 10 : 1 (Normal male: Irradiated males: Normal female). Application of 15 Krad dose permitted, the ability to obtain a desired level of male sterility with acceptable reduction in its competitiveness. The inherited sterility phenomena in partially sterile males irradiated with 10-15 and 20 Krad was studied. Sterility in F1 progeny was higher than that in their irradiated male parents. The sex ratio of F1 progeny was distorted in favour of the males. (author). 24 refs., 5 figs

  16. Effect of gamma irradiation on fertility of potato tuber moth males and study of inherited sterility phenomena in partially sterile males

    Energy Technology Data Exchange (ETDEWEB)

    Saour, G; Makee, H [Atomic Energy Commission, Damascus (Syrian Arab Republic). Dept. of Radiation Agriculture

    1996-01-01

    Newly emerged adult males (0-18 h) potato tuber moth (PTM) phthorimaea operculella (Zeller) (Lepidoptera: Gelechiidae) were irradiated with various doses of gamma irradiation ranging from 5 to 45 krad. Sterility in order of 91% was induced when males were irradiated with a dose of 45 Krad. Longevity of male PTM was not affected by the application of irradiation, while mating ability and frequency of mating of the males irradiated with 25, 35 and 45 Krad were decreased. The mean number of eggs laid by females mated with males irradiated at 35 and 45 Krad was lower than the control. When males PTM were irradiated with high doses their competitiveness values were reduced, while the competitiveness was increased when the sex ratio of irradiated males to normal males was increased, specially with ration 1 : 10 : 1 (Normal male: Irradiated males: Normal female). Application of 15 Krad dose permitted, the ability to obtain a desired level of male sterility with acceptable reduction in its competitiveness. The inherited sterility phenomena in partially sterile males irradiated with 10-15 and 20 Krad was studied. Sterility in F1 progeny was higher than that in their irradiated male parents. The sex ratio of F1 progeny was distorted in favour of the males. (author). 24 refs., 5 figs.

  17. Comparison of the effects of gamma irradiation and steam sterilization on Southern pine sapwood

    Science.gov (United States)

    Simon Curling; Jerrold E. Winandy

    2008-01-01

    Gamma irradiation is a commonly used method of sterilization of wood specimens prior to decay testing. As part of a larger series of studies, an investigation was made into the effects of gamma irradiation on flexural bending strength properties and its corresponding relationship to changes in lignin and hemicellulosic contents of wood after exposure to various dose...

  18. Radappertization of chicken and pork meat by irradiation; Descontaminacion de carne de pollo y puerco por irradiacion

    Energy Technology Data Exchange (ETDEWEB)

    Luna C, P C

    1992-05-15

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  19. Dose determination in irradiated chicken meat by ESR method

    International Nuclear Information System (INIS)

    Polat, M.

    1996-01-01

    In this work, the properties of the radicals produced in chicken bones have been investigated by ESR technique to determine the amount of dose applied to the chicken meats during the food irradiation. For this goal, the drumsticks from 6-8 weeks old chickens purchased from a local market were irradiated at dose levels of 0; 2; 4; 6; 8 and 10 kGy. Then, the ESR spectra of the powder samples prepared from the bones of the drumsticks have been investigated. Unirradiated chicken bones have been observed to show a weak ESR signal of single line character. CO-2 ionic radicals of axial symmetry with g=1.9973 and g=2.0025 were observed to be produced in irradiated samples which would give rise to a three peaks ESR spectrum. In addition, the signal intensities of the samples were found to depend linearly on the irradiation dose in the dose range of 0-10 kGy. The powder samples prepared from chicken leg bones cleaned from their meats and marrow and irradiated at dose levels of 1, 2, 3, 4, 5, 6, B, 10, 12,14, 16, 1B, 20 and 22 kGy were used to get the dose-response curve. It was found that this curve has biphasic character and that the dose yield was higher in the 12-1B kGy dose range and a decrease appears in this curve over 18 kGy. The radical produced in the bones were found to be the same whether the irradiation was performed after stripping the meat and removing the marrow from the bone or before the stripping. The ESR spectra of both irradiated and non irradiated samples were investigated in the temperature range of 100 K-450 K and changes in the ESR spectra of CO-2 radical have been studied. For non irradiated samples (controls). the signal intensities were found to decrease when the temperature was increased. The same investigation has been carried out for irradiated samples and it was concluded that the signal intensities relative to the peaks of the radical spectrum increase in the temperature range of 100 K-330 K, then they decrease over 330 K. The change in the

  20. The Effect of UVC Irradiation on the Mechanical Properties of Chitosan Membrane in Sterilization Process

    Science.gov (United States)

    Rupiasih, N. N.; Sumadiyasa, M.; Putra, I. K.

    2018-04-01

    The present study, we report about the effect of UVC irradiation on the mechanical properties of chitosan membrane in the sterilization process. The membrane used was chitosan membrane 2% which prepared by a casting method using chitosan as matrix and acetic acid 1% as a solvent. The UVC source used was germicidal ultraviolet (UVG) which widely used for sterilization purposes. Variation doses were done by the varying time of irradiation, e.g. 5 min, 15 min, 30 min, and 60 min. Those samples are named as S1, S2, S3, and S4, respectively. Chitosan membrane before irradiation namely S0 also used for comparative study. The effect of UVC irradiation on the mechanical properties of membranes has been examined by different techniques including FTIR, DMA, and the water uptake capability. The results showed that ultimate tensile strength (UTS) and moduli of elasticity (E) were increased by increasing the irradiation time. From FTIR analysis obtained that no new molecules were formed in irradiated membranes. The water uptakes capability of the membranes after irradiation was smaller compared with before irradiation, and among the irradiated membranes, the water uptake capabilities were increased by increasing the exposure time. These observations suggested that more care should be taken during the sterilization process and outdoor used of the membrane. The other side, the UVC irradiation can improve the mechanical properties of the membranes.

  1. Technological Feasibility of Preserving Meat, Poultry and Fish Products by Using a Combination of Conventional Additives, Mild Heat Treatment and Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Wierbicki, E. [United States Army Natick Research and Development Laboratory, Natick, MD (United States)

    1981-09-15

    Radappertization, or irradiation sterilization of meats and other protein foods (poultry, seafoods) is a new processing method applicable to pre-cooked (enzyme inactivated) foods that are hermetically sealed (either in metal cans, flexible pouches, or metal or plastic trays) and involves irradiation to sterilizing doses of either gamma rays (from a cobalt-60 or caesium-137 source) or by X-rays and electrons. The process is particularly applicable to pre-cooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been

  2. Sterility and Sexual Competitiveness of Tapachula-7 Anastrepha ludens Males Irradiated at Different Doses.

    Science.gov (United States)

    Orozco-Dávila, Dina; Adriano-Anaya, Maria de Lourdes; Quintero-Fong, Luis; Salvador-Figueroa, Miguel

    2015-01-01

    A genetic sexing strain of Anastrepha ludens (Loew), Tapachula-7, was developed by the Mexican Program Against Fruit Flies to produce and release only males in programs where the sterile insect technique (SIT) is applied. Currently, breeding are found at a massive scale, and it is necessary to determine the optimum irradiation dose that releases sterile males with minimum damage to their sexual competitiveness. Under laboratory and field conditions, we evaluated the effects of gamma irradiation at doses of 0, 20, 40, 60 and 80 Gy on the sexual competitiveness of males, the induction of sterility in wild females and offspring survivorship. The results of the study indicate that irradiation doses have a significant effect on the sexual behavior of males. A reduction of mating capacity was inversely proportional to the irradiation dose of males. It is estimated that a dose of 60 Gy can induce more than 99% sterility in wild females. In all treatments, the degree of offspring fertility was correlated with the irradiation dose of the parents. In conclusion, the results of the study indicate that a dose of 60 Gy can be applied in sterile insect technique release programs. The application of this dose in the new genetic sexing strain of A. ludens is discussed.

  3. Effect of electron beam irradiation on the quality of mackerel (Pneumatophorus japonicus) Meat

    International Nuclear Information System (INIS)

    Wu Dongxiao; Yang Wenge; Xu Dalun; Zhou Xingyu; Ou Changrong; Shi Huidong

    2012-01-01

    The effect of 3, 5, 7 kGy electron beam irradiation on the volatile basic nitrogen (VBN) and peroxide value (POV), the contents of histamine and unsaturated fatty acid (UFA) in Pneumatophorus japonicus meat with vacuum or ordinary package were measured during refrigeration. The results showed that electron beam treatment could effectively control the contents of histamine and VBN, postpone the oxidation of unsaturated fatty acid in P. japonicus meat. The shelf life of P. japonicus meat could be extended with electron beam irradiation. Before cold storage, it is appropriate that the P. japonicus meat were ordinary packaged and irradiated at the dose of 5 kGy. (authors)

  4. Sterilizing effect of irradiation for Zuogui power with electron beam and γ-rays

    International Nuclear Information System (INIS)

    Yue Ling; Kong Qiulian; Qi Wenyuan; Bao Yingzi; Chen Zhijun; Yuan Zhongyi

    2011-01-01

    The sterilizing effect of irradiation for Zuogui powder with accelerator (electron beam) and a cobalt unit (γ-rays) was studied. The results indicated that the D 10 values of E-beam irradiation and γ-rays irradiation were 2.602 kGy and 2.597 kGy for aerobic bacterial count, while those were 3.112 kGy and 3.208 kGy for mould and yeasts. (authors)

  5. RAPD analysis on male sterility mutant of Lilium asiatic hybrids 'pollyanna' induced by irradiation

    International Nuclear Information System (INIS)

    Jia Yuehui; Zhao Xiangyun; Zhang Kezhong; Huang Shangwu; Lu Changxun

    2005-01-01

    RAPD analysis of 80 random 10-mer primers on Lilium Asiatic hybrids 'pollyanna' and its 20 phenotype male sterility mutants induced by irradiation was carried out. Of the tested primers, 31 primers could produced ideal amplification bands on all materials, 4 primers generated stable different polymorphic bands among 9 mutants and 'pollyanna'. Different polymorphic bands of 7-18 were found among 9 mutants and 'pollyanna'. It was showed that 9 mutants were phenotype male sterility mutant of 'pollyanna'. (authors)

  6. Effect of irradiation on the survival of Salmonella in cooled meat

    International Nuclear Information System (INIS)

    Szczawinska, M.; Szczawinski, J.; Szulc, M.

    1982-01-01

    The effect of irradiation by X rays of 1, 2 and 3 kGy on the survival of Salmonella cells in meat during its storage at 0-2 0 C was investigated. The radioresistance of the Salmonella strains as well as the effect of irradiation on the organoleptic properties and shelf-life extension of meat was evaluated. Progressive dying of Salmonella cells which survived the irradiation was recorded during the storage of irradiated meat at 0-2 0 C. After irradiation and storage of meat at 8-10 0 C the number of bacteria decreased within the first days. Then, some of the strains were able to multiply, however after 14 days of storage, especially after irradiation with 3 kGy, the number of Salmonella was always lower than that immediately after irradiation. After the exposure to 3 kGy the shelf-life extension increased at least twice with the organoleptic properties changed insignificantly. (author)

  7. Sterilization of ground prepacked Indian spices by gamma irradiation

    International Nuclear Information System (INIS)

    Munasiri, M.A.; Parte, M.N.; Ghanekar, A.S.; Sharma, A.; Padwal Desai, S.R.; Nadkarni, G.B.

    1987-01-01

    A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

  8. Preliminary study on sterilization effect of irradiation on dry vegetable

    International Nuclear Information System (INIS)

    Zhai Jianqing; Bao Jianzhong; Cao Hong; Wang Jinrong; Chen Xiulan

    2004-01-01

    The number of surviving germs relationship to irradiation dose for several species dry vegetable was studied, and the original value D 10 of the dry vegetable was given. The value will provide a theoretical reference to ascertain the appropriate irradiation dose in the irradiation process of the dry vegetable

  9. Sterilization of ground prepacked Indian spices by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Munasiri, M. A.; Parte, M. N.; Ghanekar, A. S.; Sharma, A.; Padwal Desai, S. R.; Nadkarni, G. B.

    1987-07-01

    A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period.

  10. Use of irradiation to ensure the microbiological safety of processed meats

    International Nuclear Information System (INIS)

    Thayer, D.W.; Lachica, R.V.; Huhtanen, C.N.; Wierbicki, E.

    1986-01-01

    Research studies are reviewed, concerning the use of ionizing radiation to extend the shelf life and improve the safety of processed meats. Topics include: the historical background of food irradiation research; the determination of fractional destruction (D) values for a microorganism at a given irradiation dose; the effect of chilling and of NaCl on D values; and a brief review of the irradiation research for different cured and uncured meats (bacon; ham; frankfurters; corned beef and pork sausage; and beef, chicken, and pork). Guidelines for producing safe processed meats through irradiation are included

  11. Effect of fertilizer and irradiation sterilization on the degradation of lindane in soil

    International Nuclear Information System (INIS)

    Bennaceur, M.; Ghezal, F.

    1992-10-01

    The effect of fertilizer and sterelization using irradiation were studied on the fate of lindane degradation in two soils under laboratory conditions. Degradation of lindane is higher in organic matter rich soil. Half life of product is respectively about one week and one month for both rich soil and poor soil. Fertilizer used decreases PH of soils and irradiation dose of 1 mrad seems to be insufficient to sterilize completely the soils. Ammonium nitrate stimulates slightly the degradations of lindane in soil (not sterilized) after two months

  12. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage

    International Nuclear Information System (INIS)

    Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

    1997-01-01

    Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0-3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0-3C) while nonirradiated meat had a shelf-life of less than 2 weeks

  13. Development of freeze-dried miyeokguk, Korean seaweed soup, as space food sterilized by irradiation

    International Nuclear Information System (INIS)

    Song, Beom-Seok; Park, Jin-Gyu; Kim, Jae-Hun; Choi, Jong-Il; Ahn, Dong-Hyun; Hao, Chen; Lee, Ju-Woon

    2012-01-01

    The purpose of this study was to evaluate microbial populations, Hunter's color values (L ⁎ , a ⁎ , b ⁎ ) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food. - Highlights: ► 10 kGy gamma-irradiation is sufficient for sterilization of freeze-dried miyeokguk. ► Sensory quality of freeze-dried miyeokguk decreased after >10 kGy gamma irradiation. ► 10 kGy gamma-irradiation sterilizes freeze-dried miyeokguk and makes it optimal for use as space food.

  14. Where's the beef? An update on meat irradiation in the USA

    International Nuclear Information System (INIS)

    Adams, Patterson

    2000-01-01

    Since the US Food and Drug Administration (FDA) approved irradiation of red meats in December 1997, the irradiation industry has been focused on this potential new utilization of our technology. In February 1999, the United States Department of Agricultural (USDA) finally issued a proposed rule, which will allow processors to begin irradiating red meats for human consumption. This presentation provides a brief update of the rules, regulations and prospects for this promising application. (author)

  15. Particular applications of food irradiation: Meat, fish and others

    Science.gov (United States)

    Ehlermann, Dieter A. E.

    2016-12-01

    It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

  16. Study on the sterilization of egg white powder by irradiation

    International Nuclear Information System (INIS)

    Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Pei Ying

    2011-01-01

    The article studied the killing microorganism result, the influence of main essential nutrient and sense organ of egg white powder by Co-60 γ-ray irradiation. The microorganism index of the egg white powder samples can meet the government food 1 sanitation standard by 4 kGy irradiation, and the killing microorganism rare can reach 100%. The irradiation dose from 4 to 10 kGy has little influence to the egg white powder protein, crude fiber and amino acids contrasting to comparison, and the sensory quality such as color and luster, scent has little change below 6 kGy irradiation. Compositing the result of physical chemistry and sense organ, the optimal irradiation dose of egg white powder killing microorganism is 4 to 6 kGy. (authors)

  17. Study on the sterilization of egg white powder by irradiation

    International Nuclear Information System (INIS)

    Fu Lixin; Meng Lifen; Zhao Xiaonan; Xu Dechun; Hu Shaoxin; Chen Changdong; Pei Ying

    2012-01-01

    The article studied the killing microorganism result, the influence of main essential nutrient and sense organ of egg white powder by Co-60 γ-ray irradiation. The microorganism index of the egg white powder samples can meet the government food sanitation standard by 4 kGy irradiation, and the killing microorganism rare can reach 100%. The irradiation dose from 4 to 10 kGy has little influence to the egg white powder protein, crude fiber and amino acids contras ting to comparison, and the sensory quality such as color and luster, scent has little change below 6 kGy irradiation. Synthesizing the results of physical chemistry and sense organ, the optimal irradiation dose of egg white powder killing microorganism is 4 to 6 kGy. (authors)

  18. Effect of gamma irradiation in sterilization of dry dextran as plasma substitute and sodium chloride

    Energy Technology Data Exchange (ETDEWEB)

    Piatkiewicz, A; Kusewicz, D [Politechnika Lodzka (Poland)

    1975-01-01

    The exposure of dry dextran, sodium chloride and polyethylene packing to 0,3-2 Mrad of gamma irradiation decreased their contamination by 60 to 96%. The sterilization effect of irradiation increased with gamma-ray dose. Spores of Bacillus subtilis and Aspergillus niger were shown to be the most resistant to gamma-ray treatment. In some samples the resistant Micrococcus was also detected.

  19. Sterilization by irradiation of feed for axenic or heteroxenic laboratory animals

    International Nuclear Information System (INIS)

    Saint-Lebe, L.

    1979-01-01

    Sterilization by irradiation of animal feeds is promising. The objective of experiments presented is to determine if integrated dose (44 kGy) has an influence on breeding performances and on animal behavior. Results show that not only nothing abnormal is constated but performances are better than those obtained with an autoclave in an important breeding center in conditions perfectly analyzed [fr

  20. Sterilization of ground spices by electron beams irradiation

    International Nuclear Information System (INIS)

    Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi

    1999-01-01

    Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

  1. Sterilization of ground spices by electron beams irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

    1999-09-01

    Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

  2. Ephestia Kuehniella Z.: Gamma irradiation effects on the adult stage and mating competitiveness of sterile males

    International Nuclear Information System (INIS)

    Ahmed, M.Y.Y.; El-Banby, M.A.; Salem, Y.S.; Abdel-Baky, S.M.

    1985-01-01

    Effects of gamma radiation dosages from 5 to 50 Krad on the adult stage of Ephestia Kuehielia Z. were studied. Irradiated adults paired with untreated adults produced fewer eggs than pairs of unirradiated adults, and these eggs had reduced hatch. This effect was more pronounced with irradiated females or when both parents were irradiated. Radiation greatly reduced life span of treated adults. Adult females were more sensitive to the sterilizing effect of gamma radiation than were males. Males were sterilized when irradiated at 50 Krad, but females at 25 Krad. Previous studies showed that males irradiated as fully grown pupae at 45 Krad were completely sterile. When irradiated (I) males were confined with unirradiated (U) males and females (1:1:1 ratio), infertility of eggs was 48%. Increasing the ratio to 5:1:1, 10:1:1 and 15:1:1 caused 77.9, 84.6 and 94.4 percent infertility of the resulting eggs, respectively. The calculated competitiveness values for the 4 ratios were 0.55, 0.52, 0.42 and 0.88, respectively. Thus I males were only competitive at the highest flooding ration (15:1:1)

  3. Effect of gamma-irradiation for shelf life extension of chicken meat

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, Hitoshi.

    1996-01-01

    On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x10 4 to 5x10 7 per g. Coliforms were 8x10 1 to 3x10 4 per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

  4. Shelf-life enhancement of lamb meat under refrigeration by gamma irradiation

    International Nuclear Information System (INIS)

    Paul, P.; Venugopal, V.; Nair, P.M.

    1990-01-01

    Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0-3 degrees C was examined by sensory, microbiological and chemcial criteria. The meat chuncks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chuncks and mince spoiled within one week of storage at 0-3 degrees C

  5. Sterilizing effect of irradiation processing on drunk crab

    International Nuclear Information System (INIS)

    Chen Xiulan; Shen Qingkang; Bao Jianzhong; Cao Hong; Zhang Yongtai; Han Yuepeng

    2001-01-01

    Drunk crab is a kind of specially processed crab food with the shelf time of 3 months when stored at low temperature of l to 5℃. The shelf time of the tin paked drunk crab can be extend to 9 months when the crab food is irradiated by "6"0Co-γ rays with the dosage of 2 ∼ 8 k Gy. The irradiation processing technology will make drunk crab be supplied the whole year. (authors)

  6. Physical and lipids alterations of irradiated camel meat

    International Nuclear Information System (INIS)

    Salem, F.A.; Shehata, M.I.; Abd-El-Baki, M.M.; Dessouki, T.M.

    1991-01-01

    Camel meat is considered to be one of the toughest kind of meat. If camel meat could be tenderized, the demand on it may be increased. Aging oof camel meat is usually carried out at low temperature (Abd-El-Baki etal., 1957). Aging could be accelerated if storage temperature could be raised. Such condition enhances the microbial spoilage of meat (Sokolov, 1965). However, with the aid of ionizing radiation, preheating, and/or antibiotics the marked growth of microorganisms may be decreased during storage. It was also claimed that ionizing radiation affects the lipids, water holding capacity and color of meat (Lawrie, 1974). (author) 19 refs

  7. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

  8. Irradiation of meat products, chicken and use of irradiated spices for sausages

    International Nuclear Information System (INIS)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

  9. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Science.gov (United States)

    Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

    The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

  10. Effect of gamma irradiation on olive leaves and application on meat products

    International Nuclear Information System (INIS)

    Farhi, Hana

    2009-01-01

    The gamma irradiation is a high technology in the treatment of food product, for this reason we have been interested to study the effect of gamma irradiation on microbial charge (Bioburden), the phenolics compounds and their antioxidant activities on the olive leaves. The irradiated olive leaves are added as an antimicrobial and antioxidant compound on minced meat for preservation.

  11. Sterilization of allograft bone: is 25 kGy the gold standard for gamma irradiation?

    Science.gov (United States)

    Nguyen, Huynh; Morgan, David A F; Forwood, Mark R

    2007-01-01

    For several decades, a dose of 25 kGy of gamma irradiation has been recommended for terminal sterilization of medical products, including bone allografts. Practically, the application of a given gamma dose varies from tissue bank to tissue bank. While many banks use 25 kGy, some have adopted a higher dose, while some choose lower doses, and others do not use irradiation for terminal sterilization. A revolution in quality control in the tissue banking industry has occurred in line with development of quality assurance standards. These have resulted in significant reductions in the risk of contamination by microorganisms of final graft products. In light of these developments, there is sufficient rationale to re-establish a new standard dose, sufficient enough to sterilize allograft bone, while minimizing the adverse effects of gamma radiation on tissue properties. Using valid modifications, several authors have applied ISO standards to establish a radiation dose for bone allografts that is specific to systems employed in bone banking. These standards, and their verification, suggest that the actual dose could be significantly reduced from 25 kGy, while maintaining a valid sterility assurance level (SAL) of 10(-6). The current paper reviews the methods that have been used to develop radiation doses for terminal sterilization of medical products, and the current trend for selection of a specific dose for tissue banks.

  12. Development of sterilization and storage processes of Xeno-skins by gamma irradiation for the Industrialization as dressing materials

    International Nuclear Information System (INIS)

    Choi, Jong Il; Lee, Ju Woon; Kim, Jae Hun; Song, Beom Seok; Kim, Jae Kyung; Park, Jong Hum; Sung, Nak Yun; Jo, Eu Ri; Kim, Jeong Soo

    2011-08-01

    Allografts have been increased in concerns as treatment methods to be use in replacement and reconstruction procedures of tissue. The major concern about tissue and bone transplantation is the risk of transferring bacteria, viruses from recipient to the donors, especially from different species. To avoid these risks, tissue and bone banks use many different sterilization methods such as a deep-frozenness, freeze-drying ethylene oxide-sterilization and gamma-irradiation. Among these methods, gamma-irradiation has been widely used to sterilize the tissue for allograft and xenograft safety. Gamma irradiation could be an effective method for sterilization of soft tissue for the development of xenografts. Also, this study suggests the potential of development as tissue graft with the improved mechanical property of the structural stability and protection of tissue materials by antioxidant on porcine skin irradiated for sterilization and storage process

  13. Influence of ionizing irradiation in air and nitrogen for sterilization of surgical grade polyethylene for implants

    International Nuclear Information System (INIS)

    Streicher, R.M.

    1988-01-01

    The influence of the atmosphere and the applied dose during ionizing radiation treatment on selected properties of ultra high molecular weight polyethylene (UHMWPE) have been investigated. A linear correlation between extinction coefficient and applied doses in air from 6 to 125 kGy was found, while oxidation was not linear with irradiation in nitrogen. Bacteria survival rate shows a necessary minimum dose of 15 kGy for assured sterility of the product. Post reaction of latent free radicals in UHMWPE created during irradiation, which react or recombine time- and environment dependent, has also been investigated after storage of UHMWPE-films in air and nitrogen at 21 0 C and in water at body temperature 37 0 C for up to nine months. Results show that the properties of UHMWPE after radiation-sterilization change depending on time, the absorbed dose, the atmosphere where irradiation took place and the environment of storage. UHMWPE, which mainly crosslinks during irradiation degrades by an oxidation process after sterilizing when stored in air and even more in water at body temperature. So irradiation and storage in nitrogen before implantation in the human body is beneficial. (author)

  14. Investigation on mating habit and sexual competition ability of Helicoverpa armigera sterilized by irradiation

    International Nuclear Information System (INIS)

    Xia Darong; Yang Rongxin; Gu Weiping; Zhang Yanjun

    1999-01-01

    Mating habit and sexual competition ability of Helicoverpa armigera irradiated with 300 Gy of γ-rays were observed. The results showed that when reared in laboratory, most adults mated at 4-7 o'clock, a small proportion of adults mated at 2-3 o'clock or at 8-9 o'clock in the morning, meanwhile wild population mated two and a half hours earlier than laboratory populations did. No difference in mating habit and sexual competition ability was found between the irradiation-sterilized and normal adults except that the effective mating rate of the former was 61.6%, one third less than that of the latter ones. Most irradiation-sterilized adults mated one time in their whole lives, only a few could mate 2-3 times and even 5 times, indicating that the multi-mating characteristic of Helicoverpa armigera was not changed by irradiation. It can be concluded that irradiated sterile insect technique is feasible for integrated controlling the cotton bollworm

  15. Irradiation of red meat. A compilation of technical data for its authorization and control

    International Nuclear Information System (INIS)

    1996-08-01

    The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ''Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control''. 146 refs

  16. Irradiation of red meat. A compilation of technical data for its authorization and control

    Energy Technology Data Exchange (ETDEWEB)

    International consultative group on food irradiation

    1996-08-01

    The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ``Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control``. 146 refs.

  17. Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage

    International Nuclear Information System (INIS)

    Obana, H.; Furuta, M.; Tanaka, Y.

    2007-01-01

    2-Alkylcyclobutanones, such as 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone, were analyzed to assess the irradiation history of irradiated meats or fish, and cooked foods with irradiated ingredients, which had been stored frozen for up to one year. The purpose of the study was to show that irradiated meats could be detected even after having been stored in the distribution system. 2-Alkylcyclobutanones showed a small decrease in irradiated raw meats that had been stored frozen for one year. Cooked foods, such as pancake and fried chicken made with irradiated eggs and chicken, respectively, contained detectable levels of 2-alkylcyclobutanones after storage frozen for one year. The 2-alkylcyclobutanones became undetectable in highly dried samples, such as feed for lab animals, during the same period

  18. Laboratory longevity and competitiveness of Dacus ciliatus Loew (Diptera: Tephritidae) following sub-sterilizing gamma irradiation.

    Science.gov (United States)

    Nemny-Lavy, E; Nestel, D; Rempoulakis, P

    2016-06-01

    The effect of a sub-sterilizing gamma radiation dose on Dacus ciliatus adults was investigated to assess the suitability of the sterile insect technique (SIT) as an alternative method to control this pest. Late pupae (48 h prior to adult emergence) from a laboratory strain were irradiated with 120 Gy of gamma rays emitted by a 60Co source. Following adult emergence, the mortality of irradiated and non-irradiated cohorts was recorded. Over a period of 50 days after emergence, no significant negative effects of irradiation upon the longevity of male or female laboratory flies were observed. A laboratory competitiveness study (Fried test), using irradiated laboratory and wild males at a ratio of 3:1 was conducted to assess the ability of irradiated males to reduce the egg hatch rates of a wild population. The overall competitiveness was found to be ca. 0.32, suggesting a reduced, but satisfactory, quality of irradiated laboratory as compared with wild males. Based on the above findings, we calculated and proposed effective male release ratios for field application of SIT against D. ciliatus.

  19. Studies on effects of γ-ray irradiation on yellow rice wine mellowness and sterilization

    International Nuclear Information System (INIS)

    Hua Fenmei; Chen Qiufang

    1994-03-01

    The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of γ-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and safety experiments showed the irradiated wine is safe to human health. The optimal temperature during γ-ray irradiation was 30∼40 degree C. The pottery containers were superior to the glass container for the packing container during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml. The new technology of brewing wine was better than the traditional technology for the quality of irradiated wine. The proper storage time after irradiation was 5∼6 months. The γ-ray irradiation combined at 60 degree C of temperature had good effects on sterilization of raw yellow wine. The quality of irradiated wine was stable, the chemical composition was not changed, and it was still remained the traditional flavour. It is up to the standard of export wine

  20. Sterilization of small-size media by gamma--irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Shimahara, K; Shimada, K [Seikei Univ., Musashino, Tokyo (Japan)

    1976-04-01

    An application of the radiopasteurization method to the culture media of laboratory size was investigated. The radiation dose necessary to diminish the cell counts of the media to 10/sup 00/-3/sup 00/ per 10 ml was found to be not exceed 3,500 krad. Several properties of the irradiated media were also examined in comparison with the autoclaved and tydallized media.

  1. Sterilization of ready to eat meals destined to immunocompromised by irradiation

    International Nuclear Information System (INIS)

    Berhouma, Hiba

    2011-01-01

    Immunocompromised patients who have a dysfunction in one or more components of the immune system must follow a diet low in bacteria. Several methods are used to obtain this type of system such as pasteurization (65-10 degree), wet sterilization (120 degree - 140 degree UHT) or dry ( 180 degree), heating in the oven convection ((250 degree) and radappertization). In Tunisia, the CNGMO uses sterilization in a forced air oven 120 degree for 20 min. Of high radiation doses 5, 10 and 15 KGy were used in this study to achieve sterilization of Couscous. The dose of 5 KGy improves the bacteriological quality (reduce the microbial load of 2048 to 1 log CFU/g) of this dish while preserving the organoleptic qualities. The comparison sample irradiated 5 KGy and the heat-treated seems to be very close during the various tests. except that the heat-treated has a high oxidation state (TBARS value of 7900.90 mg / kg).

  2. Studies of soy sauce sterilization and its special flavour improvement by gamma-ray irradiation

    Science.gov (United States)

    Jingtian, Yang; Xinhua, Jin; Guoxing, Gu; Guichun, Yun

    Experimental studies for sterilizing 12 kinds of soy sauce with gamma-ray irradiation showed that both of effects for sterilization and improving flavour and quality of soy sauce were obtained simultaneously. All colibacillus in soy sauce were sterilized using 1 kGy radiation dose and total bacteria count in soy sauce can be reduced to below national standard at 5 kGy dose ( 5x10 4count/ml ). But above 10 kGy dose is needed to kill all bacteria in soy sauce. The significant changes on chemical components in soy sauce irradiated at 5-7 kGy dose took place: raduceing-sugar increased by 1-10%, total amount of 18 kinds of free amino acid raised between 3.5-28 %, emerging-sweet smell substances which have low boiling point, such as alchols, aldehydes and esters obviously increased. The taste-specialists from some soy sauce factories concluded that flavour and quality of soy sauce irradiated are better than non-irradiated.

  3. Gamma irradiation effects on some biological aspects of Ephestia Kuehniella (Zell.), inherited sterility and mating competitiveness

    International Nuclear Information System (INIS)

    EI-Orabi, M.N.; Sawires, S.G.; Antonious, A.G.; Salama, S.I.

    2007-01-01

    Full grown male and female pupae of the Mediterranean flour moth, Ephestia kuehniella (Zell.) were exposed to gamma irradiation doses ranging from 40 to 450 Gy. Irradiated males were more radio-resistant than females. Reduction in fecundity and egg hatch were dose-dependant. Irradiated males or females showed significant shorter lifespan than control group. Also, there were reductions in F 1 progeny as a result of irradiating male and female parents with sub-sterilizing doses, which were more apparent in irradiating of male parents. The average larval pupal developmental period of F1 male and female progeny was affected. The sex ratio of F 1 generation was shifted in favor of males. The parental males or females irradiated as full-grown pupae were affected with sub-sterilizing dose of 200 Gy for male line and 100 Gy for female line. All possible mating combinations in F1, F 2 and F3 of males and females lines were examined. Fecundity and fertility of F I adults descendant from irradiated male parents were significantly reduced than F1 adults descendant from irradiated female parents. Also, the number of laid eggs and percentage of egg hatch were reduced drastically in crosses of F 1 males mated to unirradiated females of male line. Fecundity and fertility of the different mating combinations among F2 generation for both male and female treated lines were significantly decreased than the unirradiated control. Also, the number of adults resulting from all mating crosses among F2 generation was greatly reduced as compared to control adult progeny. There was a recovery in reproductive potential in moths of third generation for irradiated male line and in the second generation of the irradiated female line

  4. Development of freeze-dried miyeokguk, Korean seaweed soup, as space food sterilized by irradiation

    Science.gov (United States)

    Song, Beom-Seok; Park, Jin-Gyu; Kim, Jae-Hun; Choi, Jong-Il; Ahn, Dong-Hyun; Hao, Chen; Lee, Ju-Woon

    2012-08-01

    The purpose of this study was to evaluate microbial populations, Hunter's color values (L*, a*, b*) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food.

  5. Use of gamma irradiation for wheat sterilization as a media for cultivation of mushrooms' spawn

    International Nuclear Information System (INIS)

    Amidi, R.; Mostafavi, M.

    1997-01-01

    In recent years, respect to mushrooms, nutritious value cultivation and culture of this valuable crop has increased in our country. Since, today the nuclear techniques for preserving and improving the quality of agricultural products and foods are being the core of consideration and these techniques are being vastly utilized, therefore we can use these techniques to eliminate some of the existing problems which appear during processing of mushrooms. In this research the possibility of using 60 Co gamma irradiation to sterilize the wheat as a medium culture of mushroom mycelia was examined and during several experiments we obtained the suitable gamma irradiation dose rate (10000 Gy) and then, we made a comparison between two methods of wheat sterilization i.e. by the means of; l: autoclave and 2: gamma irradiation with respect to the quality and race of 'Pleuroturs Sajor Caju' mushrooms, mycelium growth. According to the results, at the early stage of experiments no noticeable difference between autoclave and irradiated samples was observed but gradually it was noted that on irradiated culture bed the mycelium growth was infinitely better than those on autoclave wheat. Thus in irradiated seeds grain, since the grain wheat was remained sound, the my celia were grown regularly

  6. Effect of electron beam irradiation on the nutritional ingredient of Sciaenops ocellatus meat

    International Nuclear Information System (INIS)

    Zhang Chunfang; Yang Wenge; Xu Dalun; Shi Huidong

    2011-01-01

    The influences of electron beam irradiation and package pattern (vacuum or ordinary) on the nutritional ingredient of Sciaenops ocellatus meat were investigated. The results were summarized as follows: (1) Electron-beam irradiation dose had notable effect on the moisture content, but no significant impact on the content of ash, protein, lipid and total carbohydrate. Teh package pattern had no significant effect on the common nutrional composition of Sciaenops ocellatus meat. (2) Either package pattern or irradiation dose showed little influence on the total amino acids, delicious amino acid, EAA/TAA and EAA/NEAA of Sciaenops ocellatus meat. The first limiting amino acid of Sciaenops ocellatus meat changed from Met plus Cys to Val in virtue of electron beam irradiation. (3) Both irradiation dose and package pattern showed no difference to the total fatty acid content. But the irradiation dose had notable effect on the relative content of unsaturated fatty acid, polyunsaturated fatty acid and DHA. The vacuum-packaged group had less DHA loss than the ordinary-packaged group with the same absorbed dose, and low dose groups had less DHA loss than the high groups. As conclusion, combining with the bactericidal effect of electron beam irradiation to Sciaenops ocellatus meat, the recommended dose has been proposed to be 3-5 kGy. (authors)

  7. Boll weevil: experimental sterilization of large numbers by fractionated irradiation

    International Nuclear Information System (INIS)

    Haynes, J.W.; Wright, J.E.; Davich, T.B.; Roberson, J.; Griffin, J.G.; Darden, E.

    1978-01-01

    Boll weevils, Anthonomus grandis grandis Boheman, 9 days after egg implantation in the larval diet were transported from the Boll Weevil Research Laboratory, Mississippi State, MS, to the Comparative Animal Research Laboratory, Oak Ridge, TN, and irradiated with 6.9 krad (test 1) or 7.2 krad (test 2) of 60 Co gamma rays delivered in 25 equal doses over 100 h. In test 1, from 600 individual pairs of T (treated) males x N (normal) females, only 114 eggs hatched from a sample of 950 eggs, and 47 adults emerged from a sample of 1042 eggs. Also, from 600 pairs of T females x N males, 6 eggs hatched of a sample of 6 eggs and 12 adults emerged from a sample of 20 eggs. In test 2, from 700 individual pairs of T males x N females, 54 eggs hatched from a sample of 1510, and 10 adults emerged from a sample of 1703 eggs. Also, in T females x N males matings, 1 egg hatched of a sample of 3, and no adults emerged from a sample of 4. Transportation and handling in the 2nd test reduced adult emergence an avg of 49%. Thus the 2 replicates in test 2 resulted in 3.4 x 10 5 and 4.3 x 10 5 irradiated weevils emerging/day for 7 days. Bacterial contamination of weevils was low

  8. Sterilization of boll weevil pupae with fractionated doses of gamma irradiation

    International Nuclear Information System (INIS)

    Haynes, J.W.; Mitlin, N.; Davich, T.B.; Dawson, J.R.; McGovern, W.L.; McKibben, G.H.

    1977-01-01

    Fractionated doses of 6,250-8,000 rads of gamma irradiation administered to pupae of the boll weevil, Anthonomus grandis Boh., sexually sterilized both sexes. Mortality of males thus treated with 6,250 and 8,000 rads via fractionation was 14% and 27% respectively, by 5 days posttreatment compared with 46% mortality when an equivalent acute dose was administered to newly emerged adults. Pheromone production of males irradiated at 6,250 rads was one-third that of the control for the first 4 days, but equal that of the control during 5-11 days posttreatment. This procedure lends itself to the large-scale sterilization of weevils needed in an eradication program. This technique is applicable to other insects that are highly susceptible to acute doses

  9. Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content

    International Nuclear Information System (INIS)

    Stekelenburg, F.K.

    1990-01-01

    Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product

  10. Sterilization experiment of crocidolomia binotalis zeller by gamma ray irradiation and its control application

    International Nuclear Information System (INIS)

    Sutrisno, Singgih

    1986-01-01

    Experiments have been conducted to study C. binotalis control initiated with the rearing method and ended with the release of sterile irradiated insects. Rearing of cabbage pest using modified artificial diet of Pieris rapae gave better result compared to that with natural diet. The larval viability was 58% and 25.9% from the artificial and the natural diet respectively. Gamma ray doses of 0, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4 and 0.45 kGy were introduced to six-day-old sexed pupae in nitrogen and air atmosphere. A 100% sterility on males was obtained at 0.45 kGy in both air and nitrogen atmosphere. 100% sterility on females was found at 0.25 kGy in nitrogen and 0.2 kGy in air atmosphere. The effect of dose on the percentage of sterile and mating competitiveness were not significantly different (P ≥0.05). A significant correlation (r=0.8774) was found between the percentage of fertility and the mating competitiveness of irradiated insects. The lower the fertility of the insects the less mating competitiveness they have. 0.4 kGy was considered to be adequate for sterilization of C. binotalis. It produced a high percentage of sterility besides moderate mating competitiveness, 84.52% and 0.57% respectively. 0.4 kGy seemed to give 3 days shorter longevity of moth than the normal one. The number of F 1 larval population was not significantly different if the released insects were either females or males or mixed sexes. The ratio of 9:1 of the sterile and normal insects under laboratory, field-cage, and in the field indicated that the sterile insect technique has the potential to suppress F 1 population by about 50% due to the mating competitiveness of the radiosterilized insect still maintained at the level of 0.57. (author). 17 refs

  11. Selection of male-sterile and dwarfism genetically modified zoysia japonica through gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Bae, Tae Woong; Song, In Ja; Kang, Hong Gyu; Jeong, Ok Cheol; Sun, Hyeon Jin; Ko, Suk Min; Lim, Pyung Ok; Song, Pill Soon; Song, Sung Jun; Lee, Hyo Yeon [Jeju National University, Jeju (Korea, Republic of)

    2010-09-15

    The aim of this study is selection of the male-sterile plant for inhibiting transgene flow through gamma-irradiation ({sup 60}Co) at the pollination and fertilization cycle of herbicide-tolerant genetically modified (GM) zoysiagrass (Zoysia japonica Steud.). High frequencies of plant mutations were obtained about 18% from M{sub 1} generation at the doses (10 to 50 Gy). We also found that some M{sub 1} plants showed male-sterile plants using de-husked seeds and comparison of stainable pollen using KI-I{sub 2} solution. Besides the effects of irradiation on pollination and fertilization cycle, various other mutation like dwarf, cold tolerance, increasing grains and mass were observed. Four of dwarfism plants were selected through comparison of morphological characteristic between control and mutants during 4 years. These results demonstrated that the gamma-irradiation on pollination and fertilization cycle is very effective to induce the various mutations, and the male-sterile mutants are useful for controlling transgene flow and developing of high quality turfgasses.

  12. Selection of male-sterile and dwarfism genetically modified zoysia japonica through gamma irradiation

    International Nuclear Information System (INIS)

    Bae, Tae Woong; Song, In Ja; Kang, Hong Gyu; Jeong, Ok Cheol; Sun, Hyeon Jin; Ko, Suk Min; Lim, Pyung Ok; Song, Pill Soon; Song, Sung Jun; Lee, Hyo Yeon

    2010-01-01

    The aim of this study is selection of the male-sterile plant for inhibiting transgene flow through gamma-irradiation ( 60 Co) at the pollination and fertilization cycle of herbicide-tolerant genetically modified (GM) zoysiagrass (Zoysia japonica Steud.). High frequencies of plant mutations were obtained about 18% from M 1 generation at the doses (10 to 50 Gy). We also found that some M 1 plants showed male-sterile plants using de-husked seeds and comparison of stainable pollen using KI-I 2 solution. Besides the effects of irradiation on pollination and fertilization cycle, various other mutation like dwarf, cold tolerance, increasing grains and mass were observed. Four of dwarfism plants were selected through comparison of morphological characteristic between control and mutants during 4 years. These results demonstrated that the gamma-irradiation on pollination and fertilization cycle is very effective to induce the various mutations, and the male-sterile mutants are useful for controlling transgene flow and developing of high quality turfgasses

  13. Effect of gamma irradiation sterilization on the osteoinductive capacity of demineralized bone powder

    International Nuclear Information System (INIS)

    Babak Arjmand; Hamid Reza Aghayan; Mehdi Golestani; Farid Azmoudeh Ardalan

    2008-01-01

    Full text: Gamma irradiation is a well known method for secondary sterilization of bone allograft before clinical use to reduce the risk of infections and complications. The current study evaluated the effect of gamma irradiation on the osteoinductive capability of human demineralized bone powder using a rat model. Twenty rats received two separate implants consisting of 30 mg aseptically-harvested and 30 mg gamma irradiated demineralized bone powder. The implants from each group were placed into two separate muscle pouch in the paravertebral muscles of each rat. All 20 rats were euthanized after 4 weeks and each implantation site was removed with 0.5 cm normal tissue around the implant. Histological examination was done to determine the presence or absence of new bone, cartilage and bone marrow element. All except one of 20 aseptically-harvested demineralized bone powder sites histologically contained new bone elements (95%) and six (30%) of 20 gamma irradiated demineralized bone powder sites showed evidence of new bone elements. There was significant difference between two groups (p<0.05). The results of this study indicate that gamma irradiation reduces osteoinductive properties of demineralized bone powder. But because of its availability and low cost it is widely used for secondary sterilization of bone allografts. (Author)

  14. Characteristic evaluation of papain irradiated with 60Co γ-rays for the purpose of sterilization

    International Nuclear Information System (INIS)

    Furuta, Masakazu; Ohashi, Isao; Oka, Masahito; Hayashi, Toshio

    1998-01-01

    To establish irradiation sterilization method for hybrid biomedical materials containing bioactive molecules together with artificial polymers, we employed dry powder and aqueous solution of papain as a model and examined radiation tolerance with 60 Co γ-rays. The dry powder and frozen aqueous solution showed significant resistance after 30-kGy irradiation, indicating that commercial irradiation sterilization method for disposable medical supplies was applicable. Unfrozen aqueous solutions (10mg/ml), in contrast, showed significant drop of enzymatic activity within the early period of irradiation (ca. 0.5kGy) but 40% of the activity was recovered at ca. 3-kGy before total inactivation at 15kGy. Taking various conditions including dose rate, concentration of enzyme, oxygen and nitrogen bubbling into irradiation inactivation experiments, we demonstrated that inactivation of papain could be controlled under anoxic condition, such as nitrogen bubbling, increasing sample volume at high dose rates and high concentration of enzyme where dissolved oxygen was consumed rapidly. It is suggested that radiation inactivation of papain in the aqueous solution was occurred through reversible oxidation of the sulfhydryl group at the active site by free radicals derived from radiolysis of water and dissolved oxygen. (author)

  15. Development of freeze-dried miyeokguk, Korean seaweed soup, as a space food sterilized by irradiation

    International Nuclear Information System (INIS)

    Lee, Ju Yeon; Song, Beom Seok; Park, Jin Gyu; Cho, Won Jun; Kim, Jae Hun; Yoon Yo Han; Choi, Jong Il; Lee, Ju Woon

    2010-01-01

    This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter' color values (L*, a*, b*) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food, Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried Miyeokguk without deterioration of sensory quality

  16. Development of freeze-dried miyeokguk, Korean seaweed soup, as a space food sterilized by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Yeon [Chonbuk National University, Jeonju (Korea, Republic of); Song, Beom Seok; Park, Jin Gyu; Cho, Won Jun; Kim, Jae Hun; Yoon Yo Han; Choi, Jong Il; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of)

    2010-03-15

    This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter' color values (L*, a*, b*) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food, Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried Miyeokguk without deterioration of sensory quality.

  17. The technology study on irradiation sterilization of the eye health care paste

    International Nuclear Information System (INIS)

    Yang Mingcheng; Zhu Jun; Zhao Huidong; Song Weidong; Zhang Hongna; Li Kunhao

    2009-01-01

    The effect of radiation on appearance,color and active ingredients of products has been studied in irradiation sterilization of eye healthy care paste by use of 60 Co γ-rays. The results show that irradiation is very effective on killing the microorganisms in eye healthy care paste, and the D 10 of the aerobic bacterial count is determined to be 3.16kGy. The process adopts the irradiation static stacking mode, and the suitable absorbed dose has been selected to be 7-8kGy. It has been found that irradiation with 7-8kGy does not affect appearance, color and active ingredients of the eye healthy care paste. (authors)

  18. Color and oxidative stability of nitrite-free cured meat after gamma irradiation

    International Nuclear Information System (INIS)

    Shahidi, F.; Pegg, R.B.; Shamsuzzaman, K.

    1991-01-01

    The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples

  19. Effect of gamma irradiation and cold storage at 4±1 on components of buffalo meat

    International Nuclear Information System (INIS)

    MAHMOUD, A. A.; SHALABY, M. T.; DOMA, M. B.; HUSSEIN, M. A.; EMAM, O.

    1989-01-01

    The effect of gamma irradiation with 2.5, 5.0 and 7.5 KGy and cold storage at 4± 1 on some components of buffalo meat was studied. The results showed that no significant differences effect on the chemical composition of buffalo meat such as moisture content, crude protein, crude fat and ash content. While cold storage caused a slight decrease in the above mentioned parameters. irradiation treatment did not affect significantly on the total nitrogen and non-protein nitrogen. Gradual increase in the solubility of protein and slight decrease in the total nitrogen was observed during cold storage. Total volatile nitrogen and free amino nitrogen increased during cold storage. Total free amino acids increased gradually with different rates depending on the applied irradiation dose. Directly after irradiation isoleucine, phenylalanine, tryptophan and arginine exhibit a proportional relationship with the dose level used with the buffalo meat tissues.4 tab

  20. Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation

    International Nuclear Information System (INIS)

    Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

    1998-01-01

    TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage

  1. Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

    International Nuclear Information System (INIS)

    Prachasitthisak, Y.; Ito, H.

    1996-01-01

    The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

  2. Bone allografts sterilized by irradiation for the treatment of benign bone tumors

    International Nuclear Information System (INIS)

    Wakita, Ryuji; Izumi, Toshihiro; Watanabe, Tetsuya; Sekiguchi, Masakazu; Nasuno, Shuji; Ohno, Tsukasa; Kobayashi, Akimasa; Itoman, Moritoshi; Minamisawa, Ikuo

    1998-01-01

    In bone allografts, osteogenesis potential of gamma-ray sterilized bone was compared with that of freezing bone. For the benign bone tumor (enchondroma) which occurred in short bone of hands and feet of adult, gamma-ray sterilized bone (3 cases) or frozen bone (6 cases) was allografted after the curettage. Development locus of tumor was metacarpus (3 cases), ossa digitorum manus (4 cases), phalanx (2 cases). Gamma-ray sterilized bone was used after defatting, freeze-drying, and irradiation with the dose of 25 kGy by Co-60. Frozen bone was picked with aseptic processing manipulation, refrigerated and stored. Synostosis stage was 3-7 months (an average of 4.3) in frozen bone group and 2-5 months (an average of 3.3) in gamma-ray sterilized bone group. In gamma-ray sterilized bone group, bone shadow in osseous graft part increased until the time of adhesion, and the peak time was two or three months (an average of 2.3) after surgery. In frozen bone group, bone shadow increased in 4 of 6 cases, but peak time was 0.5-7 months (an average of 2.6). Gamma-ray sterilized bone is useful for rather good case of graft condition such as supplement of deficiency of allografts or packing of bone absence after dilatation and curettage of lesion in bone, but it is required more examination to applicate to wide area bone absence part and site which requires physical intensity. (K.H.)

  3. Use of gamma irradiation and inert gases in the sterilization of Ceratitis capitata (Wiedemann, 1824) (Diptera-Tephritidae) with the objective of using the sterile insect technique

    International Nuclear Information System (INIS)

    Almeida, M.S.-P. de.

    1983-11-01

    The sterilization of Ceratitis capitata (Wied., 1824) (Dip. Tephritidae) using gamma irradiation (γ) was studied under laboratory conditions at Center for Nuclear Energy in Agriculture (CENA), Piracicaba, Sao Paulo, Brazil. Living conditions for Med fly are optimum in this country and its biological cycle is completed in less than 30 days. There is a large number of varying host fruits for larvae development, which makes this pest very harmful, especially to citrus crops. The sterile insect technique (SIT) is a type of physical control of pests, which does not cause any harm to other insects. Pupae with different ages were initially submitted to 0, 30, 40, 50, 60, 70, 80 and 90 Gy doses. Sterility was determined from fertility of eggs resulting from crosses of irradiated male x normal female and normal male x irradiated female. Later, pupae with 72 + - 12 hrs before emergence were submitted to 70 and 90 Gy doses with carbon dioxide, nitrogen and oxygen fluxes. The sterilizing dose for the males was 90 Gy. Activity, of irradiated with and without gas lux and normal male, was evaluated with an activity-meter, and the dose least harmful to their behaviour was found to be 90 Gy with nitrogen flux. (Author) [pt

  4. Application of the DNA comet assay for detection of irradiated meat

    International Nuclear Information System (INIS)

    Kruszewski, M.; Iwanenko, T.; Wojewodzka, M.; Malec-Czechowska, K.; Dancewicz, A. M.; Szot, Z.

    1998-01-01

    Radiation induces damage to the DNA. This damage (fragmentation) can be assessed in the irradiated food using Single Cell Gel Electrophoresis (SCGE), known as DNA comet assay. Fragmentation of DNA may also be caused by improper storage of meat and repeated freezing and thawing. This makes identification of irradiated meat by this assay not reliable enough. In order to know the scale of the processes imitating radiation effects in DNA of the comets, their shape and lengths were examined in both irradiated and unirradiated fresh meat (D = 1.5 or 3.0 kGy) stored at 4 o C or frozen (-21 o ) up to 5 months. Comets formed upon SCGE were stained with DAPI or silver and examined in fluorescent or light microscope. They were divided arbitrarily into 4 classes. Comets of IV class were found quite often in fresh meat stored at 4 o C. In meat samples that were irradiated and stored frozen, comets of class I, II and III were observed. The negative comet test is univocal. Positive comet test, however, needs confirmation. The meat should be subjected to further analysis with other validated methods. (author)

  5. Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

    Science.gov (United States)

    Park, Jae-Nam; Song, Beom-Seok; Kim, Jae-Hun; Choi, Jong-il; Sung, Nak-Yun; Han, In-Jun; Lee, Ju-Woon

    2012-08-01

    Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and -70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.

  6. Toxicity Test on Malondialdehyde Content and Antioxidant Capacity of Irradiation Sterilization Rendang : In Vitro

    International Nuclear Information System (INIS)

    Zubaidah Irawati; Kamalita Pertiwi; Fransiska Rungkat Zakaria

    2010-01-01

    The safety of irradiated ethnic ready to eat food at high doses raises many questions, and recognized as one of great obstacles in the development of commercialization of food irradiation globally. People are still worried that food treated with irradiation would have induced radioactivity because free radical and its complex derivatives are formed in the irradiation process. Therefore, this study is needed to help understanding the effect of irradiated food on biological system in order to understand the possible effect to human body. The aimed of this research work was to secure the safety of irradiated food at high dose by conducting a toxicity assay using lymphocytes and erythrocytes human blood, and to determine antioxidant capacity of gamma - sterilized rendang at 45 kGy.The methods used were extraction and preparation of rending samples, culture medium preparation, lymphocytes isolation, the assays on lymphocytes proliferation, erythrocytes hemolysis,, antioxidant capacity, and malonaldehyde, respectively. The tested samples were irradiated at PATIR BATAN on 11 th November 2006 (sample A), on 14 th June 2007 (sample B), and “No Label” on 14 th June 2007 (sample C), respectively and non irradiated rending as control was also prepared. The results of proliferation assay showed that irradiated samples did neither inhibit nor induce proliferation significantly. Obviously, hemolysis rate of all samples showed increasing rate with increasing concentration or inversely correlated with dilution neither caused an increase in erythrocytes hemolysis rate nor inhibition in erythrocytes hemolysis significantly. Antioxidant capacity assay in irradiated samples showed higher value than in non-irradiated sample while irradiation treatment did not influence malonaldehyde content in rendang. (author)

  7. Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation

    International Nuclear Information System (INIS)

    Wierbicki, E.

    1981-01-01

    Radappertization is particularly applicable to precooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been designated as the leading agency for the US Federal food and nutrition programmes

  8. Sterilization efficacy of ultraviolet irradiation on microbial aerosols under dynamic airflow by experimental air conditioning systems

    International Nuclear Information System (INIS)

    Nakamura, Hiroshi

    1987-01-01

    In order to know the sterilization efficacy of ultraviolet irradiation on microbial aerosols, the size and the weight of the aerosol particles were evaluated, and these were irradiated under dynamic air flow created by an experimental air conditioning system. The experimental apparatus consisted of a high efficiency particulate air (HEPA) filter, an aerosol generator, spiral UV lamps placed around a quart glass tube, an Andersen air sampler and a vacuum pump. They were connected serially by stainless steel ducts (85 mm in diameter, 8 m in length). Six types of microbial aerosols generated from an ultrasonic nebulizer were irradiated by UV rays (wavelength 254 nm, mean density 9400 μW/cm 2 ). Their irradiation time ranged from 1.0 to 0.0625 seconds. The microbial aerosols were collected onto the trypticase soy agar (TSA) medium in the Andersen air sampler. After incubation, the number of colony forming units (CFU) were counted, and converted to particle counts. The diameter of microbial aerosol particles calculated by their log normal distribution were found to match the diameter of a single bacteria cell measured by a microscope. The sterilization efficacy of UV in standard airflow conditions (0.5 sec. irradiation) were found to be over 99.5 % in Staphylococcus aureus, Staphylococcus epidermidis, Serratia marcescens, Bacillus subtilis (vegetative cell) and Bacillus subtilis (spore) and 67 % in Aspergillus niger (conidium). In A. niger, which was the most resistant microbe to UV irradiation, the efficacy rose up to 79 % when irradiated for 1.0 sec., and it was observed that the growth speed of the colonies was slower than that of the controls. It was thought that UV rays caused some damage to the proliferation of A. niger cells. (author)

  9. Evaluation of staphylococcus aureus growth in unirradiated and irradiated cured meats using the Gompertz equation

    International Nuclear Information System (INIS)

    Szczawinski, J.; Szczawinska, M.

    1993-01-01

    1. Sodium nitrite, in concentration of 156 mg/kg, exerted little (from practical point of view) inhibitory effect on S. aureus in cured meat. Its addition caused lag time extension, increase of exponential growth rate, decrease of generation time and maximum population density of staphylococci in samples of cured meat stored at 20 C. 2. Growth curves of Staphylococcus aureus in unirradiated and irradiated (50 kGy) meats cured without sodium nitrite were similar. 3. Irradiation of meat cured with 156 mg/kg sodium nitrite with increasing doses of ionizing radiation (0, 10, 30, 50 kGy) progressively decreased growth rates and lag time and increased generation time and maximum population densities of Staphylococcus aureus in samples inoculated after radiation treatment and incubated at 20 C. (orig.)

  10. Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

    Directory of Open Access Journals (Sweden)

    Luciana Salles Vasconcelos Henriques

    2013-12-01

    Full Text Available This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control; irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

  11. Sterilization of oriental fruit fly by gamma irradiation and its effect on competitiveness

    International Nuclear Information System (INIS)

    Manoto, E.C.; Bautista, R.C.

    1975-01-01

    The Oriental fruit fly, Dacus dorsalis Hendel, was irradiated with 5, 7, or 9 krad of Co-60 gamma rays at one or two days before adult eclosion. It was not clear whether or not male fruit flies were more competitive when irradiated at two days than at one day before adult eclosion. A dose of 5 krad was considered better than the higher doses of 7 or 9 krad because the higher the dosages increased percentage sterility of the male only slightly from 99.8% at 5 krad but considerably reduced male competitiveness from 72% at 5 krad to 52% at 9 krad for flies treated 2 days before emergence. The lowest dose of 5 krad was enough to prevent the female fruit flies from laying any egg. Irradiation at any of the dose levels did not affect the number of adults that emerged and the longevity of the fruit flies up to 38 days after adult eclosion

  12. Use Of Irradiation To Extend The Shelf Life Of Meat Luncheon And Ensure Its Microbiological Safety

    International Nuclear Information System (INIS)

    Hammad, A. A. I.; Zahran, D.; Attalla, S.

    2004-01-01

    The microbiological quality of meat luncheon sold in retail market at Cairo was evaluated E. coli was found in all tested samples (25 samples), Staphylococcus aureus was found in 23 (92%) samples, Salmonella was detected in only 2 (8%) samples, Aeromonas hydrophila was detected in only 1 (4%) samples. Listeria monocytogenes was not detected in any sample. According to the Egyptian standards, meat luncheon should be free from the above pathogens. Thus, only 2 (8%) samples of examined meat luncheon were accepted from the view point of microbiological quality. Irradiation at different dose levels used (1.5, 3.0, 5.0 kGy) greatly reduced all microbial counts, hence extended the shelf-life of meat luncheon at 4 deg. C ± 1 to 2, 3 and 4 weeks, respectively, against only 1 week of the unirradiated samples. Only meat luncheon samples irradiated at 5.0 kGy were free from all tested pathogens indicating that this irradiation dose was very effective in insuring microbial safety of meat luncheon. (Authors)

  13. Sterilizing effect of irradiation for Zuogui powder with electron beam and γ rays

    International Nuclear Information System (INIS)

    Yue Ling; Kong Qiulian; Qi Wenyuan; Bao Yingzi; Chen Zhijun; Yuan Zhongyi

    2012-01-01

    The sterilizing effect of electron beam and γ-rays on Zuogui powder was studied. The D 10 values of electron beam and γ-rays on aerobic bacterial count and mould and yeasts were ascertained by survival microorganism. The results indicated that the D 10 values of electron beam and γ-rays irradiation for aerobic bacterial count were 2.602 kGy and 2.597 kGy, compared to 3.112 kGy and 3.208 kGy for mould and yeasts. The results in the current study suggested that the sterilizing effect of electron beam and γ-rays on Zuogui powder complied with D 10 rules. (authors)

  14. Sterilization of dry beverages and condiments for hospital patients by gamma irradiation

    International Nuclear Information System (INIS)

    Maha, Munsiah

    1995-01-01

    This study was done to determine the suitable irradiation conditions for sterilyzing several kinds of dry beverages and condiments, i.e. tea, coffee, milk powder, cacao powder, nutrisari, tropicana slim, pepper, salt, sugar and soy sauce. Each sample was vacuum-packed in nylon laminate pouches, then irradiated up to 30 kGy at liquid nitrogen and room temperatures, and stored at room temperature. The odour, flavor, and colour of the samples were evaluated subjectively immediately after irradiation and after storage. Radiation-sterilization dose for each sample was determined using the method BI set out by the AAMI based on bioburden information. The effect of dissolving in boiling water on the bioburden of the samples was also determined. The results showed that dissolving in boiling water could eliminate only a small portion of the bioburden. Irradiation caused significant changes on the colour, flavour and odour of the samples, especially when irradiation was done at room temperature. In general, irradiation conducted at liquid nitrogen temperature could reduce the negative changes to acceptable levels. Sterilization doses for SAL of 10 -3 were found to be 23.1 kGy for sea, 18.1 kGy for coffee (Kapal api), 19.9 kGy for milk powder (Dancow), 15.8 kGy for cacao powder (van Houten), 26.2 kGy for pepper, 19.7 kGy for sugar, 12.8 kGy for coffee (Torabica Duo), 11.7 kGy for nutrisari, 12.2 kGy for soy sauce and 11.2 kGy for Tropicana Slim. (author) 8 refs, 7 tabs

  15. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat

    International Nuclear Information System (INIS)

    Ahn, D.U.; Sell, J.L.; Jeffery, M.; Jo, C.; Chen, X.; Lee, J.I.

    1997-01-01

    Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer

  16. influence of irradiation on the evolution of quality of red meat while in refrigerated storage

    International Nuclear Information System (INIS)

    Ben Hassan, A.

    1996-01-01

    The application of ionizing radiation at the doses of 1, 2, 3, 4, 5 KGy had demonstrated its interest to lower significantly red meat bacteria flora. However, irradiated red meat samples at the doses of 1 and 2 KGy could not be conserved during a long period. Such doses are not therefore sufficient. Irradiation at the doses of 3, 4, 5 KGy had given satisfactory results. More than a good bacterial reduction, it had permitted to prolong consumption deadline to 28 days later of refrigerated preservation. Irradiation of red meat samples at the doses of 3, 4, 5 KGy had given similar results as well on the microbiological field as on the physical and chemical field. For this reason, the dose of 3 KGy could be optimal (author)

  17. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    International Nuclear Information System (INIS)

    Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.

    2002-01-01

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams

  18. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    Science.gov (United States)

    Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

    2002-03-01

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

  19. Effect of gamma irradiation on the microbial load, chemical and sensory properties of the goat meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Zeinou, R.

    2010-07-01

    The present study was undertaken to assess the quality characteristics and to evaluate the effects of gamma irradiation (0, 2, 4, and 6 kGy) of Jabaly Syrian goat meat on microbiological, chemical, and sensory characteristics during storage at 4 degree centigrade (1, 3, 4, and 5 weeks). Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D10) in goat meat were 294 and 400 Gy for the Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crud protein, crud fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties (texture, flavor, color, and taste) of the radiation processing and non-irradiated goat meat. Lipid peroxidation measured in term of thiobarbituric acid-reactive substances (TBARS) on irradiation and chilled storage increased. (Author)

  20. preservation of irradiated mechanically separated turkey hen meat based Vienna sausages

    International Nuclear Information System (INIS)

    Ben Abderabba, N.

    1996-01-01

    This study evaluates the influence of growing doses of irradiation on the microbiological quality (pathogenic bacteria, faecal contaminants, total germs) and the physical and chemical characteristics (pH, humidity, total free fat materials, chloride and protein) of mechanically separated turkey hen meat. This study also permitted the measuring of the effects of incorporation of mechanical y separated turkey hen meat irradiated at 5 KGy on the microbiological, physical, chemical and structural qualities of Vienna sausages, as manufactured in a private company in Tunis (author)

  1. Influence of spermatogenesis functional state on female sterility under single local x-irradiation

    International Nuclear Information System (INIS)

    Strel'nikova, N.K.; Kudritskaya, O.Yu.

    1978-01-01

    An experiment which simulated conditions of radiation exposure in X ray studies of human beings was staged to see what was the contribution of the sex-related radiosensitivity to the biologic effect from local exposure of the pelvis region. Second-generation white mice were irradiated with doses of 7.34 to 360 R. It was found that with the dose increase, the number of sterile females also increased with a concomitant reduction in the number of live spermatozoa in the seman of males, which can be considered as evidence that these two processes are interrelated

  2. Combined effects of irradiation and conventional methods of meat preservation on pathogenic bacteria

    International Nuclear Information System (INIS)

    Szczawinski, J.

    1987-03-01

    Experiments were carried out to determine the effect of irradiation (3 O 2 6 kGy) on the probability of outgrowth and toxin production by C. botulinum types A, B and E in inoculated cured pork during simulated temperature abuse. In addition, to determine whether lowering nitrite concentration and/or decrease in the risk of botulimum hazard could be achieved by combination of less curing salt, pasteurization and low dose irradiation of meat. The results demonstrated that increasing irradiation dose (0, 3, 6 kGy) systematically reduced spoilage and probability of toxin production by C. botulimum in pasteurized samples of cured meat at each level of added nitrite (0, 50, 100, 156 mg/kg). The level of nitrite presently used in some canned, pasteurized, cured meats (156 mg/kg) could be reduced to 100 mg/kg without increase of botulism hazard by irradiation with a dose of 3kGy. Decrease of botulism hazard and reduction of nitrite added into the meat could be achieved by combination of curing with 100mg/kg NaNO 2 , pasteurization and irradiation with a dose of 6kGy

  3. Effects of irradiation source and dose level on quality characteristics of processed meat products

    Science.gov (United States)

    Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

    2017-01-01

    The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

  4. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

    Science.gov (United States)

    Szymandera-Buszka, Krystyna; Hęś, Marzanna; Waszkowiak, Katarzyna; Jędrusek-Golińska, Anna

    2014-01-01

    The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

  5. Effect of irradiation and storage in the iron availability in lamb meat treated with different diets

    International Nuclear Information System (INIS)

    Souza, Adriana Regia Marques de; Arthur, Valter

    2008-01-01

    Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g -1 ) and heme iron (13.78 for 10.52 mg.100 g -1 ). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

  6. The microbiological quality and shelf-life of the irradiated chicken meat

    International Nuclear Information System (INIS)

    Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

    2002-01-01

    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

  7. The use of 2-dodecylcylobutanone for the identification of irradiated chicken meat and eggs

    International Nuclear Information System (INIS)

    Stevenson, M.H.; Crone, A.V.J.; Hamilton, J.T.G.; McMurray, C.H.

    1993-01-01

    A procedure has been developed for the detection of 2-alkylcyclobutones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO 2 and are sufficiently stable to be detected throughout the shelf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken meat and so the method has potenetial for the estimation of irradiation dose. The procedure developed should be applicable for the identification of a range of foods of varying fat and fatty acid compostion. (author)

  8. Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage

    International Nuclear Information System (INIS)

    Yu, Ligang; He, Zhiyong; Zeng, Maomao; Zheng, Zongping; Chen, Jie

    2016-01-01

    This study investigated the effects of irradiation on N ε -carboxymethyl-lysine (CML) and N ε -carboxyethyl-lysine (CEL) formation in cooked red and white meats during storage. The results showed that irradiation did not affect CML/CEL formation (0 weeks). After 6 weeks, CML/CEL contents in the irradiated samples exhibited a higher growth rate than the non-irradiated samples, especially the red meat. The results of electron spin resonance spectrometry and 2-Thiobarbituric acid-reactive substances suggested irradiation had induced free-radical reactions and accelerated lipid oxidation during storage. A linear correlation (r=0.810–0.906, p<0.01) was found between the loss of polyunsaturated fatty acids content and increase of CML/CEL content in the irradiated samples after 0 and 6 weeks of storage. The results indicate that irradiation-induced lipid oxidation promotes CML/CEL formation, and CML/CEL formation by the lipid oxidation pathways may be an important pathway for CML/CEL accumulation in irradiated meat products during storage. - Highlights: • The effect of irradiation on CML and CEL formation in meat products is investigated. • CML and CEL contents in irradiated meat products exhibit a higher growth rate than non-irradiated samples. • PUFAs oxidation induced by irradiation promotes CML and CEL formation. • Lipid oxidation pathways are an important pathway for CML and CEL accumulation in irradiated samples during storage.

  9. Sterility and mating competitiveness of irradiated males of the large milkweed bug, Oncopeltus fasciatus

    International Nuclear Information System (INIS)

    Moursy, L.E.; Eesa, N.M.; Cutkomp, L.K.

    1991-01-01

    Low level gamma radiation adversely affected the reproductive capacity of the large milkweed bug, oncopeltus fasciatus dallas, as expressed by fecundity and fertility. Treatment was applied to late 5th instar male nymphs. Both fecundity and fertility decreased linearly with the treatment dose and complete sterility occurred when males were exposed to 6 kilorads and mated with normal females. The mating competitiveness of O. fasciatus males irradiated at late 5th instar nymphs decreased linearly with the treatment dose. A strong negative relationship existed between dose and mating competitiveness ( r = -0.93). A 3:2 ratio of irradiated males at 4 kilorads ( as late 5th instar as many progeny as normal in F 1 .2 tab.,1 fig

  10. Application of Irradiation. Application to polymer processing, exhaust gas treatment, sterilization of medical instruments and food

    Energy Technology Data Exchange (ETDEWEB)

    Sawai, Takeshi; Sawai, Teruko

    2000-03-01

    Many fields such as industry, agriculture, medical treatment and environment use radiation. This report explained some examples of irradiation applications. Radiation source is {sup 60}Co {gamma}-ray. Polymer industry use radiation for radiation curing (thermally stable polymer), tire, expanded polymer, radiation induced graft copolymerization and electron beam curing. On environmental conservation, radiation is used for elimination of NOx and SOx in exhaust combustion gas. In the medical treatment, radiation is applied to sterilization of medical instruments, that occupied about 50% volume, and blood for transfusion, which is only one method to prevent GVHD after transfusion. On agriculture, irradiation to spice, dry vegetable, frozen kitchen, potato and garlic are carried out in 30 countries. However, potato is only a kind food in Japan. Radiation breeding and pest control are put in practice. (S.Y.)

  11. Identification of irradiated meat using electron spin resonance (ESR) spectroscopy and estimation of applied dose using re-irradiation

    International Nuclear Information System (INIS)

    Chawla, S.P.; Thomas, Paul; Bongirwar, D.R.

    2001-01-01

    An in-house blind trail on bone-in meat chunks was carried out in which 35 coded samples were correctly identified. The samples were either left unirradiated or had been irradiated to dose of 1, 2.5 or 4 kGy. Using re-irradiation, the dose received by the samples were determined with either linear, quadratic or exponential equation. The quadratic or exponential equation gave more successful estimates of irradiation dose whereas linear fit equations tend to over estimate the dose. (author)

  12. Effect of sterilization dose on electron beam irradiated biodegradable polymers and coconut fiber based composites

    Energy Technology Data Exchange (ETDEWEB)

    Kodama, Yasko; Machado, Luci D.B., E-mail: ykodama@ipen.b, E-mail: lmachado@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil); Oishi, Akihiro; Nakayama, Kazuo, E-mail: a.oishi@aist.go.j, E-mail: kazuo-nakayama@jcom.home.ne.j [National Institute of Advanced Industrial Science and Technology (AIST), Ibaraki-ken (Japan). Research Institute for Sustainable Chemical Innovation; Nagasawa, Naotsugu; Tamada, Masao, E-mail: nagasawa.naotsugu@jaea.go.j [Japan Atomic Energy Agency (JAEA), Gunma-ken (Japan). Quantum Beam Science Directorate

    2009-07-01

    In Brazil, annual production of coconut fruit is 1.5 billion in a cultivated area of 2.7 million ha. Coconut fiber applications as reinforcement for polymer composites, besides reducing the coconut waste, would reduce cost of the composite. On the other hand, biodegradable polymers have been receiving much attention due to the plastic waste problem. Poly(e-caprolactone), PCL, and poly(lactic acid), PLA, besides being biodegradable aliphatic polyesters, are biocompatible polymers. Considering the biomedical application of PLA and PCL, their products must be sterilized for use, and ionizing radiation has been widely used for medical devices sterilization. It is important to study the effect of ionizing radiation on the blends and composites due to the fact that they are based on biocompatible polymers. Is this research, hot pressed samples based on PLA:PCL (80:20, ratio of weight:weight) blend and the composites containing chemically treated or untreated coconut fiber (5, 10%) were irradiated by electron beams and gamma radiation from Co-60 source at doses in the range up to 200 kGy. Thermal mechanical analysis (TMA) and gel fraction measurements were performed in irradiated samples. From TMA curves it can be observed that thermal stability of samples with untreated coconut fiber slightly decreased with increasing fiber content. On the other hand, deformation increased with increasing fiber content. Acetylated coconut fibers slightly decreased thermal stability of samples. It seems that no interaction occurs between the natural fibers and the polymeric matrix due to irradiation. PLLA undergoes to main chain scission under ionizing irradiation according to thermal stability results and also because no gel fraction was observed. In contrast, PCL cross-linking is induced by ionizing radiation that increases thermal stability and decreases deformation. (author)

  13. Effect of sterilization dose on electron beam irradiated biodegradable polymers and coconut fiber based composites

    International Nuclear Information System (INIS)

    Kodama, Yasko; Machado, Luci D.B.; Oishi, Akihiro; Nakayama, Kazuo; Nagasawa, Naotsugu; Tamada, Masao

    2009-01-01

    In Brazil, annual production of coconut fruit is 1.5 billion in a cultivated area of 2.7 million ha. Coconut fiber applications as reinforcement for polymer composites, besides reducing the coconut waste, would reduce cost of the composite. On the other hand, biodegradable polymers have been receiving much attention due to the plastic waste problem. Poly(e-caprolactone), PCL, and poly(lactic acid), PLA, besides being biodegradable aliphatic polyesters, are biocompatible polymers. Considering the biomedical application of PLA and PCL, their products must be sterilized for use, and ionizing radiation has been widely used for medical devices sterilization. It is important to study the effect of ionizing radiation on the blends and composites due to the fact that they are based on biocompatible polymers. Is this research, hot pressed samples based on PLA:PCL (80:20, ratio of weight:weight) blend and the composites containing chemically treated or untreated coconut fiber (5, 10%) were irradiated by electron beams and gamma radiation from Co-60 source at doses in the range up to 200 kGy. Thermal mechanical analysis (TMA) and gel fraction measurements were performed in irradiated samples. From TMA curves it can be observed that thermal stability of samples with untreated coconut fiber slightly decreased with increasing fiber content. On the other hand, deformation increased with increasing fiber content. Acetylated coconut fibers slightly decreased thermal stability of samples. It seems that no interaction occurs between the natural fibers and the polymeric matrix due to irradiation. PLLA undergoes to main chain scission under ionizing irradiation according to thermal stability results and also because no gel fraction was observed. In contrast, PCL cross-linking is induced by ionizing radiation that increases thermal stability and decreases deformation. (author)

  14. Study on stable fly eradication by sterile-male technique. Effects of X-ray irradiation on the stable fly

    Energy Technology Data Exchange (ETDEWEB)

    Chung, K H; Ryu, J; Kwon, S H [Korea Atomic Energy Research Inst., Seoul (Republic of Korea)

    1975-01-01

    This experiment was performed to investigate the X-ray sensitivities at the various stages of life cycle and to determine the sterillizing dose of stable fly, Stomoxys calcitrans(L). A dose of 300 rad caused about 50% mortality in 2-hour-old eggs as measured by egg hatch, and 100% mortality was obtained with a dose of 1 Krad. Sub-lethal dose (LDsub(50)) for the pupal age at irradiation. A significant reduction of egg hatch by 1.5% was observed when treated males with 3 Krad at pupal stage were mated to untreated virgin females. On the other hand, 100% sterility in females was resulted by Krad irradiation and oviposition was completely inhibited with 3 Krad. Thus, both sexes of stable fly could be sterilized with a dose of 4 Krad irradiated 50 3-5 days old pupae.

  15. Heat or gamma irradiation sterilization affects the hypocholesterolemic effect of guar gum in axenic and heteroxenic rats

    International Nuclear Information System (INIS)

    Alvarez-Leite, J.I.; Vieira, E.C.; Andrieux, C.

    1994-01-01

    Twenty-two axenic (germ free) or thirty heteroxenic (axenic colonized with human flora) 2.5-3.5 months old female Fisher rats were fed for four weeks either a hypercholesterolemic (hyper) diet or a hyper diet containing 5% guar gum (GG) sterilized by heat or gamma radiation. Axenic s rat fed the irradiated GG diet had had high cholesterolemia than their counterparts fed in autoclave diet (4.50 vs 2.29 mmol/l), whereas the method of sterilization had no effect on plasma cholesterol on axenic hyper or heteroxenic animals fed (7.35 vs 6.51 mg/dl). The levels of hepatic esterified cholesterol were higher in heteroxenic animals fed the irradiated GG diet than in their counterparts fed the autoclave GG diet (5.65 vs 3.57 mmol/g tissue). The composition of volatile fatty acids in the cecal contents of heteroxenic rats was dependent on the method of sterilization regardless of the presence of fiber: the levels of butyrate were 2.88 and 0,85 μmol/g for rats fed the autoclave and irradiated diets, respectively. Gamma radiation abolished the cholesterol-lowering effect of guar gum, whereas sterilization by heat preserved this effect. The hypocholesterolemic effect of guar was reduced by gamma irradiation sterilization and was probably mediated by qualitative changes in the intestinal microflora which interfered with bile acid absorption. (author)

  16. EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPES ON SHELF-LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE

    International Nuclear Information System (INIS)

    OSHEBA, A.S.; NAGY, KH.S.; ANWAR, M.M.

    2008-01-01

    Minced meat is considered one of the most meat products that exposed to contamination which led to many changes in its quality and reduced its shelf-life.Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintaining its quality during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that irradiation,especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples were slightly decreased with decreasing irradiation doses.Irradiation at the highest dose used, i.e. 9 kGy, slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples was tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage.Regardless of irradiation effect on TVN and TBA values at zero time, there were no marked differences in TVN and TBA values of irradiated minced meat according to differentiate packaging materials (PE, PA/PE and PET/Al/PE). During cold storage, the TVN and TBA values of all minced meat samples either non-irradiated or irradiated were progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/Al/PE (three layers) at the same irradiation dose. Irradiation of minced meat with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts and molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts and molds. Also, type of packaging materials which used had no effect on counts of all studied microorganisms. Irradiation of minced meat with

  17. Studies on the sterilization of soybean pod borer using nuclear irradiation technique

    International Nuclear Information System (INIS)

    Du Junling; Zhao Xiaoli

    1994-01-01

    A systematic study of soybean pod borer control by using the sterile technology of the nuclear irradiation was carried out. By changing the photo-period, the diapause was broken and the highest percentage of emergence was obtained with 18 hours illumination per day. The duration of diapause was reduced from 10 months to about 1 month and it took 40∼42 days to reproduce one generation. The suitable prescription of the artificial diet was selected. When the larvae were fed with soybean sprouts, the high survival rate was achieved with normal development. The suitable treatment period and irradiation dose were discussed. The irradiation treatment conducted two days before adult emergence with the irradiation dose of 120 Gy would give the best results, which showed that the emerged adult was normal, whereas the eggs laid were not able to be hatched. When releasing the adults emerged from the treated pupae into screen in the soybean field, the control effect of 88.1%∼99.0% was obtained, and the rate of seed-boring reduced from 10.1% to 0.1%∼1.3%. In the soybean field, its control effect was 86.56%

  18. Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3 degrees C

    International Nuclear Information System (INIS)

    Naik, G.N.; Pushpa Paul; Chawla, S.P.; Sherikar, A.T.; Nair, P.M.

    1994-01-01

    The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3-degrees-C was studied. Meat slices packed in polyethylene bags subjected to 2.5 kGydose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks

  19. Detection of irradiated deboned turkey meat using electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Gray, Richard; Stevenson, M.H.

    1989-01-01

    Bone fragments were extracted from two blocks of frozen deboned turkey meat (irradiated and non-irradiated) using alcoholic KOH digestion. Electron spin resonance (ESR) spectroscopy was used to differentiate between the samples. Comparison of an alcoholic KOH digestion procedure with a freeze drying and grinding method showed that the former method gave a signal which was 78% of that obtained using the freeze drying procedure. Regression analysis of the results obtained after subjection of the original non-irradiated sample to irradiation doses of 3.0, 5.0 and 7.0 kGy gave a linear relationship between irradiation dose and ESR signal strength over this range. Using this relationship the estimated mean dose received by the irradiated block was 4.72 kGy. (author)

  20. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

    International Nuclear Information System (INIS)

    Graham, W.D.; Stevenson, M.H.; Stewart, E.M.

    1998-01-01

    The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the effects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the effect of irradiation on vitamins was carried out in solution or in model systems at doses much greater than those used commercially thereby resulting in considerable destruction of these compounds. Thus, those opposed to the process of food irradiation labelled the treated food as nutritionally poor. However, in reality, due to the complexity of food systems the effects of irradiation on vitamins are generally not as marked and many processes, for example cooking, cause the same degree of change to the vitamins. Thiamin (vitamin B1) is the most radiation sensitive of the water-soluble vitamins and is therefore a good indicator of the effect of irradiation treatment. In this study the effects of irradiation at either 4°C or −20°C followed by cooking on the thiamin content of chicken breast meat was determined. Results showed that whilst both irradiation and cooking resulted in a decrease in thiamin concentration, the losses incurred were unlikely to be of nutritional significance and could be further minimised by irradiating the chicken meat at a low temperature. Thiamin analyses were carried out using high-performance liquid chromatography since this technique is faster and more selective than the chemical or microbiological methods more commonly employed. Total thiamin, both free and combined form, was determined following acid and enzyme hydrolysis. © 1998 Society of Chemical Industry

  1. Effect of Gamma Irradiation and Marination on Microbial Load of Beef Meat

    International Nuclear Information System (INIS)

    Elhifnawi, H.N.

    2010-01-01

    This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or air) with gamma irradiation could have a synergetic effect, in order to reduce the dose required for microbial decontamination of fresh beef meat. The effect of these combined treatments on the shelf-life extension was also evaluated. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling proliferation during storage at 4 degree C for 6 days. Irradiation of fresh beef meat with a dose of 3.0 kGy in combination with marination appear to be able to extend the microbial shelf-life. The D10 values of Listeria monocytogenes inoculated onto un-marinated and marinated beef were 0.5 and 0.4 kGy, respectively

  2. Application of a rapid screening method to detect irradiated meat in Brazil

    International Nuclear Information System (INIS)

    Villavicencio, A.L.C.H.; Mancini-Filho, J.; Delincee, H.

    2000-01-01

    Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionising radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacare and capybara), irradiated with 60 Co gamma rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enabled a rapid identification of the radiation treatment

  3. Use of gamma radiation to prevent infectivity of meat-borne parasites and effect of irradiation on the biochemical and its properties of meats

    International Nuclear Information System (INIS)

    Zahran, D.A.H.

    2002-01-01

    The pre-liminary study performed indicated that the least effective irradiation dose to control the infectivity of Trichinela spirales was 0.2 kGy, by which neither worms nor encysted larvae were found in the laboratory animals on the 3rd, 7th and 21st day post infection. The effect of this effective irradiation dose on the biochemical constituents and acceptability of beef and pork meat was evaluated. The results showed that there was no significant differences in the biochemical constituents and organoleptic properties between unirradiated and irradiated meats. By GC-MS analysis no new fatty acids were found in beef and pork lipids by using 0.2 kGy irradiation dose. By amino acids analysis, 17 amino acids were detected on all unirradiated and irradiated samples. 0.2 kGy irradiation dose almost had no effect on the amino acids profiles. However, some of the mino acids slightly increased and others slightly decreased. It could be concluded that low irradiation dose used approved to be efficient in controlling infectivity of meat-borne parasites with minimal changes in organoleptic properties and biochemical constitution of meat

  4. Radiation resistance of Salmonellae in meat. Part of a coordinated programme on factors influencing the utilization of food irradiation processes

    International Nuclear Information System (INIS)

    Szczawinska, M.

    1984-01-01

    Studies were made on the use of irradiation in combination with curing salts to control Salmonella in meat products. Irradiation of meat samples with a dose of 3kGy resulted in 3.6-7.1 log cycle reduction of different strains of Salmonella. Salmonella which survived irradiation treatment appeared to die at a faster rate at 0-2 deg. C and showed retarded growth during storage at 8-10 deg. C as compared to untreated culture subjected to the same conditions. Irradiation at 1kGy and 3-6% NaCl had a strong influence on the reduction of Salmonella in ground meat. The addition of 200mg/kg of NaNO 2 or 200mg/kg NaNO 2 and 3% NaCl into ground meat irradiated with 1kGy and stored either at 0-2 deg. C or 20 deg. C had a synergistic effect on the reduction of Salmonella. Irradiation did not change the overall acceptability of the meat samples. A synergistic effect of irradiation and curing salts on the acceptability of ground meat stored at 0-2 deg. C was observed. However, when the samples were stored at 20 deg. C, no advantage from irradiation could be demonstrated on the shelf-life and acceptability

  5. Comparative study and histomorphometric analysis of bone allografts lyophilized and sterilized by autoclaving, gamma irradiation and ethylene oxide in rats

    Directory of Open Access Journals (Sweden)

    Otavio Machado de Almeida

    2013-01-01

    Full Text Available PURPOSE: To compare three sterilization methods (autoclave, gamma irradiation and ethylene oxide over non demineralized lyophilized bone allografts. METHODS: Bone allografts were implanted on paravertebral muscles of 21 rats. After 30 days animals were sacrificed and grafts underwent comparative analysis regarding histomorphometric and macroscopic parameters. RESULTS: Allografts that underwent the three sterilization methods presents similar weight gain, cortical thickness similar to control group, and less fibrosis than the control group. Grafts that underwent sterilization in autoclave presented less presence of multinucleated giant cells, although not statistically significant. There was also no statistically significant difference regarding mineralization on the three groups. CONCLUSION: The three sterilization methods cause similar effects on bone allografts regarding macroscopic and histomorphometric parameters.

  6. Isothermal Crystallization Kinetics of HDPE/HA Compounds Irradiated with Sterilization Doses of Gamma Rays

    International Nuclear Information System (INIS)

    Albano, C.

    2006-01-01

    The objective of this work was to study the isothermal crystallization of High Density Polyethylene/Hydroxyapatite nanocomposites, with 2 and 5 ppc of HA, irradiated with 25 kGy (sterilization dose) of γ-Ray from a 60 C o source, at a rate of 4.8 kGy/h in air and at room temperature. The selected crystallization temperatures were 118, 117, 116 and 115 degree. The crystallization kinetics was analyzed using the Avrami's model whose parameters were optimized using a non-linear regression technique. Regression results show that the Avrami exponent varies between 1.8 and 1.5, meaning that the spherulitic growth is mainly two dimensional. Values for specific crystallization constant 'k' were found to be higher for HDPE/HA compounds than for pure HDPE, clearly indicating the presence of an HA nucleation effect. It was also observed that values for the specific crystallization constant 'k' decreases with increasing temperatures, being this effect more noticeable for HDPE/HA compounds than for pure HDPE. Regarding to irradiated samples, their 'k' values were found to be lower than those for non irradiated samples, the difference getting more significant with decreasing crystallization temperature. Simulation of experimental data with the Avrami's model show a clear influence of the crystallization temperature, the HA content in the sample and the amount of applied radiation. It was also observed that the Avrami model correlates satisfactorily experimental data for not irradiated samples of pure HDPE and HDPE/HA compounds at the highest crystallization (T c ). However, as the crystallization temperature decreases, the values simulated with the Avrami model increasingly deviate from experimental data, specifically at the highest values of the relative crystallinity. This effect is even stronger on irradiated samples of HDPE and HDPE/HA compounds

  7. Formation of free-standing sterilized edible-films from irradiated caseinates

    International Nuclear Information System (INIS)

    Brault, D.; D'Aprano, G.; Lacroix, M.

    1998-01-01

    γ-irradiation was used to produce free-standing sterilized edible films based on milk protein, namely sodium-caseinate and calcium-caseinate. The nature of the counter-ion as well as the protein and glycerol concentrations were examined. Irradiation of solution based on calcium-caseinate produced more crosslinks than solution based on sodium-caseinate. As a consequence, films based on calcium-caseinate showed a better mechanical strength. Glycerol was found to play a double role in enhancing the formation of crosslinks within caseinate chains, accounting for the increase of the puncture strength, and acting as a plasticizer, being responsible for the improved film extensibility and viscoelasticity. Moreover, the effect of the irradiation on the mechanical properties were strongly dependent on the glycerol/protein ratio, i.e. the formulation of the films. Films of high quality and a satisfactory mechanical behaviour were generated at glycerol/protein ratios of 0.5 and 0.67

  8. DNA comet assay as a rapid detection method of irradiated bovine meat by electron beam

    International Nuclear Information System (INIS)

    Marin-Huachaca, Nelida Simona; Villavicencio, Anna Lucia C.H.

    2001-01-01

    Full text: Introduction: The presence in food of pathogenic microorganisms, such as Salmonella species, Escherichia coli 0157:H7, Listeria Monocytogenes or Yersinia enterolitica, is a problem of growing concern to public health authorities all over the world. Thus, irradiation of certain prepackaged meat products such as ground beef, minced meat, and hamburgers may help in controlling meatborne pathogens and parasites. Pathogenic microorganisms and parasites in meat products, which are commonly consumed raw, are of particular importance, Up to now, only electron-beam accelerators and gamma-ray cells have been used for commercial applications. At the international conference on 'The Acceptance, Control of, and Trade in Irradiated Food', it was recommended that governments should encourage research into detection methods (Anon, 1989), Already five international standards are available to food control agencies. A number of physical, chemical, and biological techniques of detection of irradiated foods have been discussed in the literature. A rapid and inexpensive screening test employing DNA Comet Assay to identify radiation treatment of food has been described by Cerda et al. (1997). This method is restricted to foods that have not been subjected to heat or other treatments, which also induce DNA fragmentation. Advantages are its simplicity, low cost and speed of measurement. This method was proposed to the European Committee for Standardization (CEN) as a screening protocol (presumptive) and not as a proof (definitive). The DNA comet assay have been yielded good results with chicken, pork, fish meat, exotic meat, hamburgers, fruits and cereals. In this work we studied a DNA fragmentation of bovine meat irradiated by electron beam. Experimental: Bovine meat was purchased in local shops in Sao Paulo. Irradiation was performed with electron beam of accelerator facility of Radiation Dynamics Inc., USA (E=1,5 MeV, l=25 mA). The irradiation doses were 3,5; 4,5, 5,5, and 7

  9. Effects of pre-irradiation conditioning of Medfly pupae (Diptera: Tephritidae): Hypoxia and quality of sterile males

    International Nuclear Information System (INIS)

    Nestel, D.; Nemny-Lavy, E.; Islam, S.M.; Wornoayporn, V.; Caceres, C.

    2007-01-01

    Irradiation of pupae in sterile insect technique (SIT) projects is usually undertaken in hypoxic atmospheres, which have been shown to lessen the deleterious effects of irradiation on the quality of adult sterile flies. Although this is the accepted technology in most mass-rearing and sterilization facilities, to date no information has been generated on the actual levels of oxygen (O 2 ) in pupae-packing containers during irradiation. The present study utilized recently-developed technology to investigate the O 2 level inside bags in which pupae of Mediterranean fruit fly (medfly) Ceratitis capitata (Wiedemann) are packed prior to irradiation, the ability of pupae to create hypoxic environments in these bags, and the effect of O 2 atmospheres on the quality of irradiated males. Pupae, 1 d before adult emergence, were shown to deplete the O 2 level in sealed bags in approximately 1 h. The rate of O 2 consumption was dependent upon pupal age and incubation temperature. Incubation temperature did not significantly affect the quality of pupae or mating capacity of resultant adult males if pupae were irradiated under maximal hypoxic conditions inside packing bags. In contrast, mating competitiveness drastically decreased when pupae were irradiated under ambient O 2 conditions, with the packing bag open. There was no difference in the mating capacity of males when pupae were irradiated in sealed bags under either 10% or 2% O 2 levels, or under maximal hypoxia. Normal doses of fluorescent dye, applied to pupae to mark sterile flies, did not affect the ability of pupae to create hypoxic conditions inside packing bags, nor the quality control parameters of either pupae or adults. Current practices in mass-rearing facilities are discussed in the light of these results. (author) [es

  10. Protection of protein A-sepharose columns irradiated to sterilization doses

    International Nuclear Information System (INIS)

    Moore, J.S.; Power, D.M.; Tallentire, A.

    1996-01-01

    The effects of ionizing radiation on protein A-sepharose mini columns have been investigated. Radiolysis to a dose of 25 kGy is accompanied by a 55% loss of binding capacity to IgG. Various OH· radical scavengers have been used to render them radiation resistantat the high doses commonly used for the purpose of sterilization. Inclusion of mannitol at high concentrations (1 mol dm -3 ) partially protects the columns as does ascorbate (10 - 2 mol dm -3 ), the loss of binding being only ∼ 15% at 25 kGy. The mixture of mannitol (1 mol dm -3 ) and ascorbate (10 -2 mol dm -3 ) however protects to ∼5% decomposition. This value is not affected by the presence of oxygen at the beginning of irradiation. (Author)

  11. Inherited sterility in progeny of irradiated male cotton leafworm, spodoptera littoralis (boisd)

    International Nuclear Information System (INIS)

    Sallam, H.A.

    1991-01-01

    Full grown male pupae of spodoptera littoralis were exposed to sub sterilizing doses of 7.5, 10, 12.5 or 15 krad of gamma radiation and mated with unirradiated females. In another trial, male pupae irradiated with 10 krad were crossed with unirradiated females, and their progeny were out crossed or inbred. In all cases, the effects of these treatments on some biological aspects in the resulting progeny for 3 generations were studied. Larval and pupal mortality were 21 to 53% and 5 to 30% higher than the normal among F 1 and F 2 , respectively. THE average developmental time from egg hatch to adult emergence was not affected and so, also sex ratio which seemed about normal.2 tab

  12. Inherited sterility in progeny of irradiated male cotton leafworm, spodoptera littoralis (boisd)

    Energy Technology Data Exchange (ETDEWEB)

    Sallam, H A

    1991-01-01

    Full grown male pupae of spodoptera littoralis were exposed to sub sterilizing doses of 7.5, 10, 12.5 or 15 krad of gamma radiation and mated with unirradiated females. In another trial, male pupae irradiated with 10 krad were crossed with unirradiated females, and their progeny were out crossed or inbred. In all cases, the effects of these treatments on some biological aspects in the resulting progeny for 3 generations were studied. Larval and pupal mortality were 21 to 53% and 5 to 30% higher than the normal among F[sub 1] and F[sub 2], respectively. THE average developmental time from egg hatch to adult emergence was not affected and so, also sex ratio which seemed about normal.2 tab.

  13. Elimination of Escherichia coli O157:H7 in meats by gamma irradiation

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.

    1993-01-01

    Undercooked and raw meat has been linked to outbreaks of hemorrhagic diarrhea due to the presence of Escherichia coli O157:H7; therefore, treatment with ionizing radiation was investigated as a potential method for the elimination of this organism. Response-surface methods were used to study the effects of irradiation dose (0 to 2.0 kGy), temperature (-20 to +20 degrees C), and atmosphere (air and vacuum) on E. coli O157:H7 in mechanically deboned chicken meat. Differences in irradiation dose and temperature significantly affected the results. Ninety percent of the viable E. coli in chicken meat was eliminated by doses of 0.27 kGy at +5 degrees C and 0.42 kGy at -5 degrees C. Small, but significant, differences in radiation resistance by E. coli were found when finely ground lean beef rather than chicken was the substrate. Unlike nonirradiated samples, no measurable verotoxin was found in finely ground lean beef which had been inoculated with 10(4.8) CFU of E. coli O157:H7 per g, irradiated at a minimum dose of 1.5 kGy, and temperature abused at 35 degrees C for 20 h. Irradiation is an effective method to control this food-borne pathogen

  14. Assessment of differences between X and γ rays in order to validate a new generation of irradiators for insect sterilization

    International Nuclear Information System (INIS)

    Mastrangelo, Thiago; Walder, Julio M.M.; Parker, Andrew G.; Jessup, Andrew; Orozco-Davila, Dina; Islam, Amirul; Dammalage, Thilakasiri; Pereira, Rui

    2009-01-01

    Recent fears of terrorism provoked an increase in delays and denials of transboundary shipments of radioisotopes. This represents a serious constraint to sterile insect technique (SIT) programs around the world as they rely on the use of ionizing energy from radioisotopes for insect sterilization. In order to validate a novel Xray irradiator, a series of studies on Ceratitis capitata (Wiedemann) and Anastrepha fraterculus (Wiedemann) (Diptera: Tephritidae) were carried out, comparing the relative biological effectiveness (RBE) between X-rays and traditional γ radiation from 60 Co. Male C. capitata pupae and pupae of both sexes of A. fraterculus, both 24 to 48 h before adult emergence, were irradiated with doses ranging from 15 to 120 Gy and 10 to 70 Gy respectively. Estimated mean doses of 91.2 Gy of X and 124.9 Gy of γ radiation induced 99% sterility in C. capitata males. Irradiated A. fraterculus were 99% sterile at about 40-60 Gy for both radiation treatments. Standard quality control parameters were not significantly affected by the two types of radiation. There were no significant differences between X and γ radiation regarding mating indices. The RBE did not differ significantly between the tested X and γ radiation, and X-rays are as biologically effective for SIT purposes as γ rays are. This work confirms the suitability of this new generation of X-ray irradiators for pest control programs in UN Member States. (author)

  15. Effect of the irradiation of bacteria upon their survival rate during conventional methods of meat preservation

    International Nuclear Information System (INIS)

    Szczawinska, M.

    1981-01-01

    The purpose of this paper is to define the effect of irradiation upon the survival rate of non-sporing bacteria (Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, Pseudomonas fluorescens) during basic methods of meat preservation. The bacteria were irradiated in broth by X-rays at a dose that destroyed about 90% of the bacteria (D 10 ). The survival rate of unirradiated and irradiated bacteria during cooling and freezing, in solutions of sodium chloride, nitrates and liquid smoke, was defined. The number of microorganisms was determined directly after irradiation as well as 1, 3, 7, 14, 21 and 28 days after irradiation. The effect of irradiation upon heat resistance of the examined species of bacteria was also defined. The microorganisms were heated in broth, at 70 0 C for 1, 2 and 5 minutes. The obtained results were subjected to statistical analysis. On the basis of the research results, a faster dying rate of irradiated populations of S. aureus and E. coli during any type of preservation treatment, the lack of any reaction to irradiation regarding the survival rate of S. typhimurium, and the lack of any effect of irradiation upon the rate of deterioration of P. fluorescens during freezing and storage in a solution with 10% addition of NaCI, were observed. On the other hand, a pronounced effect of irradiation upon the lowering of the heat resistance of the bacteria, as well as delayed growth in other variants of the experiment, was determined. (author)

  16. Validation of o-tyrosine as a marker for detection and dosimetry of irradiated chicken meat

    International Nuclear Information System (INIS)

    Chuaqui-Offermanns, N.; McDougall, T.E.; Guerrero, A.M.

    1993-01-01

    The o-tyrosine has been proposed as a marker for postirradiation identification of food that contains protein. In this study, the validity of using o-tyrosine for this purpose has been tested and established. The validation process involved examination of background levels of o-tyrosine in unirradiated chicken, radiation dose yield, postirradiation storage, dose rate, radiation type, temperature during irradiation, and oxygen concentration during irradiation. The o-tyrosine is present in unirradiated chicken meat at variable levels. However, these background levels are low enough that o-tyrosine can serve to determine whether chicken has been irradiated or not at the commercially approved doses (3 kGy). The radiation dose response curve for the formation of o-tyrosine is linear. The apparent yields may vary with the analytical method used; however, it is independent of the dose rate, radiation type, atmosphere, and temperature (above freezing) during irradiation. It is also independent of the storage time and temperature after irradiation. It is concluded that this marker can be used to determine the absorbed dose in chicken meat irradiated with either gamma rays or electrons under normal or modified atmosphere

  17. The acceptance of gamma irradiated pre-cooked processed chicken meat products

    International Nuclear Information System (INIS)

    Seri Chempaka Mohd Yusof; Muhamad Lebai Juri; Foziah Ali; Salahbiah Abdul Majida; Mariani Deraman; Ros Anita Ahmad Ramli; Rohaizah Ahmad; Zainab Harun; Abdul Salam Babji

    2009-01-01

    A study was carried out to determine suitable dose, microbiological counts including pathogens and sensory evaluation of pre-cooked chicken meat products in assessing the acceptability of irradiated pre-cooked chicken meat products. Packed pre-cooked chicken sausages and burger samples (sealed individually in plastic-polyethylene pouches) were irradiated at the following doses: 2.5 kGy, 3.5 kGy and 5.5 kGy using 60 Co gamma irradiation at MINTec-Sinagama. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising staff of Malaysian Nuclear Agency. A 5-points hedonic rating scale was used. The attributes evaluated were taste, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with dose of 5.5 kGy were the most acceptable, followed by samples irradiated at 3.5 kGy and 10 kGy. Irradiation at doses up to 3.5 kGy render undetectable microorganisms/fungi and pathogens (faecal coliforms, Salmonella sp., Escherichia coli and Staphylococcus aureus) in pre-cooked chicken sausages, and doses up to 5.5 kGy for pre-cooked chicken burgers

  18. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  19. Influence of different dietary supplementation on the quality of frozen and irradiated chicken meat

    International Nuclear Information System (INIS)

    Abd El-wahab, S.A.; Mahmoud, K.A.; Swailam, H.M.

    2007-01-01

    A set of experiments was conducted to determine the influence of different diet ingredients on meat quality of chicken treated by different doses of gamma irradiation (2.5, 5 and 7.5 KGy) and stored for 2, 4 and 6 months at -18 degree C. The groups of diet used were G1 (yellow corn and soybean meal) as control, G2 (10% of yellow corn was replaced by clover), G3 (10% of yellow corn was replaced by green carrot leaves), G (10% of yellow corn was replaced by green carrot leaves and K enzyme), G (10% of yellow corn was replaced by dry carrot leaves) and G (10% of yellow corn was replaced by dry carrot leaves fermented with Aspergillus niger). The highest percentage of linoleic acid (C 18: 2) was found in chicken meat fed on G4, G3, G6 and G5, respectively. Also, the total unsaturated fatty acids to total saturated fatty acids ratio (TU / TS) was high in G3 and G4. The exposure of chicken meat to gamma irradiation at 2.5, 5.0 and 7.5 KGy induced very little changes in the amounts of the different fatty acids. The highest percentage of the total amino acids was found in G3 followed by G2 compared with G1 (Control) but the lowest percentage was found in G5. In addition, the percentage of the total essential amino acids to total non-essential amino acids after gamma irradiation doses was approximately constant in all treatments. Microbial analysis indicated that gamma irradiation and frozen storage had significant effects on the reduction of microbial loads and improved the safety and extending shelf-life of chicken meat. However, the fatty acid and amino acid profiles were slightly affected with doses used in the present study

  20. Ionizing energy treatment of meat and meat products

    International Nuclear Information System (INIS)

    Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

    1983-01-01

    The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

  1. Effect of Gamma Radiation on Sterility , Sexual Competitiveness and Mating Ability of Carob Moth Ephestia calidella (Guen.) Irradiated as Pupae

    International Nuclear Information System (INIS)

    Ahmad, T.R.; Hamad, B.S.; Barkhi, G.S.

    2007-01-01

    When mature pupae (2 days before eclosion) of Ephestia calidella (Guen.) were irradiated with the doses of 0, 100, 200, 300 and 400 Gy, the males had a high level of sterility which was 92% at 300 Gy, but it was not significantly different from those treated with 200 and 400 Gy respectively.Furthermore,a high level of sterility (100%) was obtained for female pupae treated with 400 Gy.Meanwhile, when both males and females irradiated as pupae (2 days before eclosion) with 200, 300 and 400 Gy showed a high level of sterility which was 94.4, 98.2 and 99.6%, respectively.It is evident that females were less radio-resistant than males.When males from irradiated pupae at different doses added to untreated adult at ratio of (3:1:1) irradiated males :unirradiated males: unirradiated females the percentage og egg hatch decreased from 76.4% in the control to 36.3% at the dose of 400 Gy.However, sexual competitiveness value and inseminate female irradiated as pupae reduced with increasing doses

  2. Mode of inheritance of irradiation induced dwarfism and male sterility in the tomato, Lycopersicon esculentum

    International Nuclear Information System (INIS)

    Garofalo, J.F.

    1975-01-01

    Seedlings of the Louisiana tomato cultivar ''Pelican'' were irradiated in the cotyledonary stage with 10,000 roentgen (R) of gamma radiation from 60 Co at 1.67 R/min by Dr. Milton J. Constantin, Comparative Animal Research Laboratory operated by the University of Tennessee for the Atomic Energy Commission. From these irradiated plants one dwarf and six stamenless mutants were selected and propagated. In 1973 to 1974 a genetic study was conducted to determine the mode of inheritance of these mutant characters. Also a combining ability study was conducted to determine the potential value of the dwarf mutant as a parent in the production of F 1 hybrid seed. The results of the genetic study showed that the induced dwarf character was simply inherited and recessive. Results indicate that this gene is probably located at a locus different from that of genes controlling dwarfism in other tomato lines. The combining ability study showed that this dwarf mutant is of little value as a breeding parent. The genetic study of the stamenless lines showed this character to be simply inherited and recessive. It was also shown that the gene controlling male sterility is located at the same locus in the lines L 39 and L 43, and it is assumed that the same locus is involved in all six lines. The stamenless lines have, as far as has been observed, retained the good combining ability of the original parent cultivar ''Pelican''

  3. Application of a microbiological screening method for the indication of irradiation of poultry meat

    International Nuclear Information System (INIS)

    Wirtanen, G.; Karwoski, M.; Sjoberg, A.-M.; Salo, S.

    1996-01-01

    The FDA (Food and Drug Administration of the Department of Health and Human Services, USA) ruling of May 1990 permits the use of irradiation of fresh or frozen poultry and poultry parts, including ground and mechanically separated poultry products, at absorbed doses of 1.5 to 3 kGy to control foodborne pathogens and bacteria. The aim of this study was to apply a microbiological method (DEFT/APC) to assess the possible irradiation treatment of samples of frozen poultry meat. (author)

  4. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    Energy Technology Data Exchange (ETDEWEB)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

    2011-07-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  5. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    International Nuclear Information System (INIS)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S.; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q.; Vital, Helio C.; Jesus, Edgar F.O. de

    2011-01-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  6. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

    International Nuclear Information System (INIS)

    Feng, Xi; Ahn, Dong Uk

    2016-01-01

    Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. - Highlights: • Irradiation had little effects on lipid oxidation of ready-to-eat cured turkey. • 4.5 kGy irradiation increased protein oxidation. • Irradiated samples were isolated due to Strecker/radiolytic degradation products. • 1.5 kGy irradiation had limited effects on the volatile profile of turkey sausages. • Dimethyl disulfide can be used as a potential marker for irradiated meat products.

  7. An experimental study in consumers' willingness-to-pay for an irradiated meat product

    International Nuclear Information System (INIS)

    Giamalva, J.N.; Bailey, W.C.; Redfern, M.

    1997-01-01

    In a nonhypothetical laboratory experiment, participants were willing to pay an average of $0.71 for the right to exchange a typical meat sandwich for a sandwich irradiated to eliminate the potential risk of foodborne bacteria. Forty-one of sixty participants (68.3%) were willing to pay some positive amount. Tobit analysis was used in order to allow for the fact that Willingness To Pay (WTP) was censored at zero. WTP was interpreted as the demand for irradiation to control foodborne disease. A positive WTP was interpreted as acceptance of irradiation. The aggregated WTP greatly exceeds the estimated direct costs of foodborne disease, and the estimated costs of irradiation for many food products. There was a positive relationship between WTP and the perceived risk of foodborne disease, and a negative relationship between WTP and years of education

  8. Effect of Gamma Irradiation on Mediterranean Fruit Fly, Ceratitis Capitata (Wiedemann) and Improvement of The Sterile-Insect Technique

    International Nuclear Information System (INIS)

    Sayed, W.A.A.

    2013-01-01

    The population suppression success of Mediterranean fruit fly, Ceratitis capitata (Wied.) using sterile insect technique (SIT) depends mainly upon: the release of male only, ability of sterilized males to compete with wild males in mating with wild females and discrimination of released male flies from the wild population. The effect of gamma irradiation doses on the male sterility was evaluated, to determine the level of induced sterility for achieving the balance between sterility and mating competitiveness. For optimal sterilizing dose, 8 different doses of gamma irradiation were tested. The results revealed that the doses 80, 90 and 100 Gy were the effective doses for SIT. In a field cage experiment, the mating ability, mating competitiveness and sexual compatibility were determined for the three effective sterilizing doses. The indices of sexual isolation (ISI) and the relative sterile index (RSI) indicated that mating efficiency of the dose 80 Gy was better than the doses 90 and 100 Gy. Obtained results also revealed that the competitiveness of 80 Gy irradiated males was higher than either 90 or 100 Gy irradiated males. Mutant strains, i.e. white eye white pupae strain (WeWp strain), male linked translocated strain (T strain), temperature sensitive lethal strain (tsl strain) and sergeant 2 strain (Sr 2 strain) were reared and maintained for the construction of genetic sexing strain Vienna 8- Sr 2 strain (GSS V8-Sr 2 ). The results of biological characters of GSSs revealed that, the 3 sexing strains (T, Sr 2 and V8 strains) which have Y- auto some translocation were less productive than the bisexual strain (BSS). Also, the development of tsl and GSS V 8-Sr 2 strains was delayed compared with the BSS strain. The stability of GSS V8-Sr 2 strain in the filter rearing was higher than in the mass rearing throughout 12 successive generations. The use of recombinant DNA to develop the two genetically modified strains GMSs (V8-2) and (V8-4) using insect transformation

  9. Irradiation of bovine meat: effect of heme-iron concentration.; Irradiacao de carne bovina: efeito na concentracao de ferro heme

    Energy Technology Data Exchange (ETDEWEB)

    Mistura, Liliana Perazzini Furtado

    2002-07-01

    The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)

  10. Effectiveness of Gamma Irradiated Chitosan for Fresh Meat Preservation

    International Nuclear Information System (INIS)

    Zahran, D.A.

    2015-01-01

    Chitosan is a food preservative of natural origin that has drawn the attention of scientists working in the field of radiation processing and natural polymer products development. The effectiveness of 1% chitosan (CS) and chitosan oligosaccharides (COS) (chitosan subjected to γ irradiation, 50 or 100 kGy) dipping to preserve fresh beef slices during refrigerated storage was investigated. The microbiological quality, lipid and color stability were evaluated. The results revealed that dipping in 1% CS, COS 50 and COS 100 significantly (Ρ< 0.05) improved the microbiological quality and reduced lipid oxidation in beef samples compared to the control samples. On day 7, control samples were considered rejected from the microbiological and lipid oxidation point of view. Dipping in 1% COS 100 significantly (p< 0.05) influenced color properties compared with the other groups. It could be concluded that dipping in 1% COS improved quality parameters of fresh beef and could be used in preservation.

  11. Effect of the partial substitution of meat with irradiated sunflower meal on the quality of sausage

    International Nuclear Information System (INIS)

    Afifi, E.A.; Anwar, M.M.

    2007-01-01

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0, 4, 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphcnol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined. The obtained results indicated that the 12 kGy gamma irradiation . dose was the most effective treatment for removing the total polyphenol as the, removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level. The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties

  12. Effect of the Partial Substitution of Meat with Irradiated Sunflower Meal on the Quality of Sausage

    International Nuclear Information System (INIS)

    Afifi, E. A.M.; Anwar, M.M.

    2007-01-01

    This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0 , 4 , 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphenol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined .The obtained results indicated that the 12 kGy gamma irradiation dose was the most effective treatment for removing the total polyphenol as the removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level .The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties.

  13. Effect of electron beam irradiation on nutritional ingredient of Tegillarca granosa meat

    International Nuclear Information System (INIS)

    Li Chao; Yang Wenge; Xu Dalun; Ou Changrong; Shi Huidong

    2011-01-01

    The influences of 0, 1, 3, 5, 7 and 9 kGy electron beam irradiation on the contents of protein and amino acid and the composition of amino acids and fatty acids in Tegillarca granosa meat were investigated. The results showed that the electron beam had no significant effect on contents of moisture, ash and protein. Fat was sensitive to electron beam irradiation, which decreased with the increasing of irradiation dose. The composition of amino acids remained stable with different doses. The values of EAA/TAA and EAA/NEAA were kept in accordance with FAO/WHO protein model. Besides, electron beam irradiation made no effect on the limiting amino acid (the first and second limiting amino acids were Met + Cys and Val, respectively). The relative content of PUFA increased significantly 1 ∼ 7 kGy irradiation. Electron beam irradiation produced a notable impact on the essential fatty acid, induced the increase of linoleic acid, linolenic acid and arachidonic acid at the doses of 5 ∼ 9 kGy. After the irradiation of 9 kGy, the increments of relative contents of the three essential fatty acids reached 94.61%, 41.37% and 89.91%, respectively. Electron beam irradiation had positive effect on EPA with the doses of 3, 5 and 9 kGy. However, DHA was sensitive to electron beam irradiation, whose relative content decreased with the increasing of irradiation dose and undetected at the dose of 9 kGy. According to the research of decontamination effect, the recommended dose of electron beam irradiation on Tegillarca granosa ws fixed at 3 ∼ 5 kGy. (authors)

  14. Gamma irradiation as a means to eliminate Listeria monocytogenes from frozen chicken meat

    International Nuclear Information System (INIS)

    Kamat, A.S.; Nair, M.P.

    1995-01-01

    Cells of Listeria monocytogenes ATCC 35152 were sensitive to gamma irradiation in phosphate buffer, pH 7.00 (D 10 , dose required for 10% survival—0.15 kGy) at 0–5°C. The cells showed higher radiation survival when irradiated under frozen condition, with a D 10 of 0.3 kGy. The protection offered by shrimp/chicken/kheema homogenates (100 g litre−1) was evidenced by even higher D 10 values (0.5 kGy) at both 0–5°C and cryogenic temperature. Boneless chicken meat samples were artificially inoculated with L monocytogenes ATCC 35152 cells at low (5 × 10 3 ) colony-forming unit (cfu) g −1 and high (5 × 10 6 cfu g −1 ) concentrations and irradiated at 1, 3, 4, 6 kGy doses under cryogenic conditions. The efficacy of the radiation process was evaluated by detecting L monocytogenes during storage at 2–4°C in the irradiated samples. These studies, when repeated with three other serotypes of L monocytogenes, clearly suggested the need for a dose of 3 kGy for elimination of 10 3 cfu cells of L monocytogenes g −1 from air-packed frozen chicken meat. (author)

  15. Quality Evaluation of Meat Products in Relation to Packaging and Irradiation

    International Nuclear Information System (INIS)

    Noomhorm, A.; Ingles, M.E.A.

    1998-01-01

    The effects of low-dose radiation ( 2 and 80% N 2 gas and stored at 5 degree celsius for eight weeks. Fresh samples were irradiated with 1 kGy while smoked sausages were irradiated to 2 and 4 kGy doses. Quality evaluation were conducted every week. Mechanical properties of films were determined at the start and at the end of the storage period. Vacuum alone extended the shelf life of fresh meat to 40 days while MAP to 44 days. Vacuum packaging or MAP with 1 kGy made meat still acceptable up to the 48th day. Packaging system with NPI and PVNP were able to protect sausages against deterioration for 8 weeks. While two kGy with vacuum and MAP extended the storage life of sausages for more than the eight weeks of storage, 4 kGy dose can double the shelf life of unirradiated samples. Sensory tests showed no effects on the acceptability of the irradiated products. Tensile and tear strength of all films used decreased after storage periol. Irradiation did not significantly affect these properties of film, transmission rates for gas and water vapor through NPI and PVNP

  16. Sterilization of Hulecoeteomyia japonica japonica (=Aedes japonicus japonicus) (Theobald, 1901) by high-energy photon irradiation: implications for a sterile insect technique approach in Europe

    International Nuclear Information System (INIS)

    Balestrino, F.; Mathis, A.; Veronesi, E.; Lang, S.

    2017-01-01

    Hulecoeteomyia japonica japonica (=Aedes japonicus japonicus) (Diptera: Culicidae) (Theobald 1901), a container breeding invasive species in North America and Europe, is attracting particular attention for its high local abundances and possible roles in the transmission of human and animal pathogens. The preferential habitats of this species are forested and bushy areas, which renders control measures extremely inefficient. Use of the sterile insect technique (SIT) may contribute to the implementation of area-wide integrated pest management strategies, as has been successfully proven with other aedine mosquito species. The present study investigates the effects of irradiation at a dose of 40 Gy on fitness parameters in H. j. japonica. Irradiation was performed on 16–24- h-old pupae from a colonized strain (PA) using a True- Beam linear accelerator. Males from the PA strain were crossed with females of the same colony or with field-collected females. Irradiation induced a slight increase in mortality in male pupae, but did not alter the survival and mating abilities of emerging adult males. Rates of blood feeding and fertility were lower when PA strain males were kept with field-collected females rather than PA females. Irradiated males induced reductions in fertility (residual fertility: 2.6%) and fecundity in mated females. The data indicate that the SIT is a suitable technique to enhance the control of this species. (author)

  17. Application of a rapid screening method to detect irradiated meat in Brazil

    International Nuclear Information System (INIS)

    Villavicencio, A.L.C.H.; Delincee, H.

    1998-01-01

    Complete text of publication follows. Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionizing radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In fact, DNA fragmentation measured in single cells by agarose gel electrophoresis - DNA Comet Assay - has shown to offer great potential as a rapid tool to detect whether a wide variety of foodstuffs has been radiation processed. However, more work is needed to exploit the full potential of this promising technique. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacare and capybara), irradiated with 60 Co gamma-rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enable a rapid identification of the radiation treatment

  18. Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.; Kim, A.; Fox, J.B. Jr.; Farrell, H.M. Jr.

    1998-01-01

    The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P less than or equal to 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, a(w), moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat

  19. Discernment of irradiated chicken meat by determination of O-tyrosine using high performance liquid chromatography and fluorescence detection

    International Nuclear Information System (INIS)

    Aflaki, F.; Roozbahani, A.; Salahinejad, M.

    2010-01-01

    O-Tyrosine is proposed as a marker for identification of irradiated protein-rich foods. In this study, HPLC/ Fluorescence method that allows accurate quantification of 0.1 ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS2 column, the base-line separation of o-tyrosine from impurities was performed. The yield of o-tyrosine in the irradiated chicken meat was proportional to the irradiation dose. Since the variable levels of o-tyrosine were found in unirradiated chicken meat (0.15-0.42 μg/g per wet weight), this method is able to identify the irradiated chicken meat at 4 kGy or higher. Because the dose response curve can be extended over 50 kGy, the method is suitable for detecting the overdosed samples.

  20. Biological and Histological Studies of Inherited Sterility on Irradiated Males of the Potato Tuber Moth Phthorimaea operculella (Zeller)

    International Nuclear Information System (INIS)

    Abdel-Kawy, F.K; Ghally, S.E.; Abd-Alla, M.S; Mohamed, S.A.

    2005-01-01

    In this study, gamma radiation was applied at sub sterilizing doses, 100, 150 and 200 Gy for full grown pupae of male Ph. operculella. Sterility, reproduction, mortality, and histological effects on the testis were investigated. The percent mating was not affected to any dosage except at (To x N+) in the parents at 200 Gy and in the progeny with 150 Gy. The number of spermatophores per mated female for parents and progeny was not obviously different from the control. The percent sperm transfer for both normal and irradiated males was not affected. The average number of eggs per female significantly reduced when when mated with parental males irradiated with 200 Gy. Fecundity of female progeny was negatively correlated with the dose received by parental males. The amount of inherited sterility of progeny was dependent on the dosage received by the male parent. Irradiation had not effect on male and female longevity for parents and their progeny, however the sex ratio was in favour of males in the resulting progenies. Gamma radiation had effect on emergency of parental males more than their progeny. The size and structure of testis contents were severely affected with increase the dosage from 150 to 200 Gy and the effects were more pronounced in the progeny than the parental adults

  1. Irradiation as a means of sterilizing packaging materials for aseptic systems

    International Nuclear Information System (INIS)

    Blundell, M.J.

    1985-01-01

    Long shelf life of foodstuffs is essential in order to feed the nations of the world. For 'wet' products which quickly deteriorate in air, the use of refrigeration, retort processing and preservatives can be considered. For example, the metal can will continue to be a reliable means of keeping meat and vegetable products in good condition for long periods at ambient conditons. Today, people require food items to be free of preservatives and with a flavour and texture very close to the original, at all times of the year, at lowest cost. Minimal heat processing and immediate filling into a pre-sterilised container without any possibility of contact with the atmosphere, is the logical route to take to meet these requirements and constitutes an aseptic system. The filled product remains in prime condition for many months without the need for refrigeration and preservatives. Irradiation is a convenient and cheap means of pre-sterilising plastic bags for Bag-in-Box systems and the writer will describe how fruit juices and fruit purees are now being packaged aseptically in South Africa and overseas

  2. Use of combined treatments involving gamma irradiation for the sterilization of a carrot puree intended to immunocompromised patients

    International Nuclear Information System (INIS)

    Gharbi Yahyaoui, Asma

    2010-01-01

    In this study, we were interested to the application of a series of combined physical treatments (blanching, vacuum packaging and irradiation) on carrot puree. The results showed that with sub-lethal dose of 3 kGy in combination with moderate heat treatment and moderate pressure vacuum we can achieve an undetectable level of bacteria while preserving the antioxidant activity and the phenolic content. The combination of mild irradiation doses with other physical or biological preservation methods can be used to provide more dietary variety for immunocompromised patients and other groups since it ensures stable sterile foods.

  3. Energy and food irradiation

    International Nuclear Information System (INIS)

    Brynjolfsson, A.

    1978-01-01

    The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)

  4. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

    Science.gov (United States)

    Du, M; Ahn, D U

    2002-08-01

    The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

  5. 60Co-irradiation as an alternate method for sterilization of penicillin G, neomycin, novobiocin, and dihydrostreptomycin

    International Nuclear Information System (INIS)

    Tsuji, K.; Rahn, P.D.; Steindler, K.A.

    1983-01-01

    The effects of the use of 60Co-irradiation to sterilize antibiotics were evaluated. The antibiotic powders were only occasionally contaminated with microorganisms. The D-values of the products and environmental isolates were 0.028, 0.027, 0.015, 0.046, 0.15, 0.018, and 0.19 Mrads for Aspergillus species (UC 7297, 7298), A. fumigatus (UC 7299), Rhodotorula species (UC 7300), Penicillium oxalicum (UC 7269), Pseudomonas maltophilia (UC 6855), and a biological indicator microorganism, Bacillus pumilus spores (ATCC 27142). An irradiation dose of 1.14 Mrads, therefore, was sufficient to achieve a six-log cycle destruction of B. pumilus spores. Based on the bioburden data, a minimum irradiation dose of 1.05 Mrads was calculated to be sufficient to obtain a 10(-6) probability of sterilizing the most radioresistant isolate, Pen. oxalicum. To determine the radiolytic degradation scheme and the stability of the antibiotics following irradiation, high-performance liquid chromatographic (HPLC) methods were developed. The resulting rates of degradation for the antibiotics were 0.6, 1.2, 2.3, and 0.95%/Mrad for penicillin G, neomycin, novobiocin, and dihydrostreptomycin, respectively. Furthermore, radiolytic degradation pathways for the antibiotics were identified and found to be similar to those commonly encountered when antibiotics are subjected to acidic, basic, hydrolytic, or oxidative treatments. No radiolytic compounds unique to 60Co-irradiation were found

  6. Genetic variation among the male sterile cytoplasms induced by gamma irradiation in sugar beets

    International Nuclear Information System (INIS)

    Mikami, Tetsuo; Kinoshita, Toshiro; Takahashi, Man-emon

    1976-01-01

    In sugar beets, cytoplasmic male sterility was induced artificially by radiation treatment. In the present study, four kinds of male sterile strain made from the strain H-2002 with normal cytoplasms were used, and the mode of inheritance of the sterility maintained by these strains was confirmed. Also the hereditary mechanism of pollen fructification recovery was studied, and the newly induced heterotypic property of sterile cytoplasms was examined in comparison with naturally found sterile strains. In each of four produced strains, the male sterility was inherited down to M 4 lines stably through mother plants, and it was presumed that the sterility was caused by highly stable cytoplasmic mutation. In each strain, two pairs of nuclear genes took part in the recovery of pollen fructification, but the mode of action of two genes was different. As the result of mating for verification with O type strain to S cytoplasm strain, it seemed that at least the function as O type was not shown to three strains of γ-60, γ-114 and γ-165, and in the sterile cytoplasms of these three strains, the action of fructification recovery genes different from X and Z arose. It was presumed that the genes of X locus did not take effect in these induced cytoplasms. The possibility that at least four kinds of male sterile cytoplasms different from S were induced from normal cytoplasms by artificial mutation was proved indirectly. (Kako, I.)

  7. Changes in activity of industrial enzyme preparations irradiated with sterilizing doses. Part of a coordinated programme on factors influencing the utilization of food irradiation process

    International Nuclear Information System (INIS)

    Bachman, S.

    1984-03-01

    Experiments were carried out to investigate the efficacy of irradiation to sterilize enzyme preparations. Irradiation doses up to 25 kGy caused no changes in basic organoleptic properties of commercial rennin preparations. Dose rate (from 0.5 to 13.5 kGy/hr) has no influence on the changes in enzyme activity during the storage period of 3 months. Doses ranging from 8 to 12 kGy are sufficient to sterilize commercial enzyme preparations. Non-purified, crude rennin preparations appear to be more resistant to radiation than purified samples. Rennin preparations purified by dialysis and treated with 25 kGy resulted in a reduction of activity of 20%. The activity of preparations purified by gel filtration was reduced to 50% when treated with the same dose

  8. Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

    International Nuclear Information System (INIS)

    Miyagusku, L.; Chen, F.; Kuaye, A.; Castilho, C.J.C.; Baffa, O.

    2007-01-01

    Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial 60 Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band (ν∼9GHz) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects

  9. Sterilization of males Diabrotica speciosa (Coleoptera: Chrysomelidae) with gamma irradiation for control in cultures of economic importance

    International Nuclear Information System (INIS)

    Araujo, Marcio Martins

    2017-01-01

    Diabrotica speciosa (Germar, 1824), causes direct and indirect damage on crops by feeding and acting as virus vector for diverse groups of plants. The main control form is the use of agrochemicals so, aiming to manage the population without environment impact, the present work had as objective to determine the dose of gamma radiation that provides male sterility, its foliar consumption and gonads histological changes. Adult males were submitted to gamma radiation ( 60 Co) on the third day after emergence at doses of 0, 25, 50, 75 and 100 Gy at 0,808 KGy/ hour rate, totaling 20 replicates/ dose. The sterilizing dose was based on the fertility of sexually mature non-irradiated females mated by irradiated males. The couples were individualized in 'arenas' and fed with leaflets Phaseolus vulgaris L. with black gauze moistened for oviposition. Eggs were treated and arranged in plastic containers lined with filter paper. After hatching, larvae were transferred to a larger container with a cover cap containing fine vermiculite and maize seedlings (Zea mays L.), which were replaced every 10 days, until adult emergence. After the 4 th day of irradiation, a leaf disc with 3.2 cm in diameter was available for 24 hours for each couple. The discs were scanned and analyzed in ImageJ software. To evaluate the gonads, 3 males with 8 days of age were used per dose. They were dissected in PBS, through the Hematoxylin-Eosin technique the laminas were evaluated under an optical microscope. We observed that male sterility occurred from 75 Gy and the average longevity of this group was of 12.5 days. Consumption of the leaf area by couples composed by a sterile male was 42.9% and the testicular histological analysis demonstrated tissue disorganisation and gaps between germ cells at the highest doses of 75 Gy and 100 Gy. (author)

  10. Spread ability of diamondblack moth (Plutella xylotella L) steriled by irradiation

    International Nuclear Information System (INIS)

    Yang Rongxin; Fang Julian; Xia Darong; Chu Jiming; Feng Chunsheng

    1990-01-01

    The spread ability of the radiation steriled diamondblack moth (DBM) is reported. It shows that the 94.2% of DBM is spread in 40 m duration of 10 days and a few of moths are 120 m. It indicates that the spread of steriled DBM is definitely time limit, the spread area is withinca. 700 m 2 in the first three days

  11. Alteration by irradiation and storage at amount of heme iron in poultry meat

    International Nuclear Information System (INIS)

    Souza, A.R.M. de; Arthur, V.; Canniatti-Brazaca, S.G.

    2007-01-01

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author) [pt

  12. Alteration by irradiation and storage at amount of heme iron in poultry meat

    International Nuclear Information System (INIS)

    Souza, Adriana Regia Marques de; Arthur, Valter Arthur; Canniatti-Brazaca, Solange Guidolin

    2007-01-01

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

  13. Irradiation effect of escherichia coli O157 : H7 in meats

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Harsojo

    1998-01-01

    Escherichia coli O157 : H7 is a rapidly emerging food-born pathogen which has been linked to outbreaks of hemorrhagic diarrhea in Japan, USA or many European countries. From this study, two strains of E. coli O157 : H7 were isolated from beef and chicken meats in each one sample of 4 replicates. Some of the biochemical characteristics of these isolates were different from type strain IID959. These isolates could grow quickly at 10degC on cultivation of nutrient agar. D 10 value of these isolates were obtained to be 0.06kGy in 0.067M phosphate buffer suspension which were highly sensitive than D 10 value of 0.12kGy on type strain IID959. On the irradiation effect of type strain IID959 in ground beef, D 10 value was obtained as 0.26kGy at fresh condition and 0.46kGy at frozen condition, respectively. From these results, necessary dose for elimination of E. coli O157 : H7 was decided as 1.5kGy for fresh meats and 3kGy for frozen meats. (author)

  14. Factors Affecting Detection Of Irradiated Bone Meat By Using Electron Spine Resonance

    International Nuclear Information System (INIS)

    FARAG, S.A.; ATIA, A.I.; HASSAN, G.M.

    2009-01-01

    Different types of bone meats were purchased locally such as camel, cow and sheep. The bones were removed, cleaned and irradiated with gamma rays at different doses (5, 10 and 20 kGy). The bone samples were stored in a refrigerator for five months for studying their stability of radiation-induced free radicals using electron spin resonance (ESR) technique. The effect of thermal treatment at 50 o C at intervals was studied besides effect of storage period and re-irradiation process on ESR signal intensity. The ESR spectrum for radical species in irradiated samples was characterized by signal with spectroscopic splitting factor (g factor) of g1=2.0025 and g2=1.9973 for camel, cow and sheep bones, respectively. The signal at g = 2.0025 was ascribed to free radical rotation CO -2 that was derived from radiation-induced hydroxyapatite. Generally, the results proved that all above mentioned factors under investigation can affect ESR signal intensity but not prevent the recognize of irradiated bones, therefore, it must be taken in mind when calculating the absorbed dose.

  15. Mortality and sterility induced in Piophila casei by x-ray and neutron irradiation

    International Nuclear Information System (INIS)

    Sacchi, L.; Gasperi, G.; Grigolo, A.; Caprotti, M.; Pinelli, T.; Altieri, S.

    1977-01-01

    Different doses of neutrons and X-rays were given to 5-day-old pupae of Piophila casei L. (Diptera, Piophilidae), just before their emergence. The mortality and sterility induced by the different types of radiation were measured. Neutrons are more effective than X-rays in provoking lethal lesions in somatic cells. Females are more resistant than males to the sterilizing action of neutrons, the relative biological efficiency of neutrons being 6 and 3.5, respectively

  16. Mortality and sterility induced in Piophila casei by x-ray and neutron irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sacchi, L; Gasperi, G [Pavia Univ. (Italy). Ist. di Zoologia; Grigolo, A [Bari Univ. (Italy). Ist. di Zoologia e Anatomia Comparata; Caprotti, M [Pavia Univ. (Italy). Fondazio Clinica del Lavoro. Reparto di Radiologia; Pinelli, T; Altieri, S [Pavia Univ. (Italy). Istituto di Fisica Nucleare

    1977-01-01

    Different doses of neutrons and X-rays were given to 5-day-old pupae of Piophila casei L. (Diptera, Piophilidae), just before their emergence. The mortality and sterility induced by the different types of radiation were measured. Neutrons are more effective than X-rays in provoking lethal lesions in somatic cells. Females are more resistant than males to the sterilizing action of neutrons, the relative biological efficiency of neutrons being 6 and 3.5, respectively.

  17. Molecular level analyses of mechanical properties of PTFE sterilized by Co-60 γ-ray irradiation for clinical use

    Science.gov (United States)

    Furuta, Masakazu; Matsugaki, Aira; Nakano, Takayoshi; Hirata, Isao; Kato, Koichi; Oda, Takashi; Sato, Mamoru; Okazaki, Masayuki

    2017-10-01

    Recently, Co-60 gamma-ray irradiation has become markedly popular for the sterilization of biomedical materials, including expanded PTFE. However, its effect on the properties of PTFE has not been thoroughly examined. In this study, changes in the properties of PTFE before and after irradiation were analyzed physicochemically and discussed crystallographically. The tensile breaking strengths of PTFE decreased markedly on irradiation at 1 kGy, and were maintained at almost one fourth of the original value (44.3±2.5 N/mm2) ranging from 5 to 100 kGy. XPS analysis indicated that the atomic concentrations of carbon (C) and fluorine (F) of PTFE were not different among samples irradiated at various dosages. Raman spectra of PTFE showed a slight increase of the absorption peak intensity at 735 cm-1 in an irradiation dosage-dependent manner. X-ray diffraction showed that the crystal size of PTFE (56.7±1.0 nm) became smaller after radiation at 100 kGy (48.5±0.6 nm). These results are consistent with the above results of Raman analysis. It is suggested that the observed changes in the mechanical properties of PTFE may be due to nano-scale C-C bond scission by gamma ray irradiation, and not due to the formation of micro-scale cracks.

  18. Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2005-01-01

    1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

  19. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

    Science.gov (United States)

    Hassanzadeh, Parviz; Tajik, Hossein; Rohani, Seyed Mehdi Razavi; Moradi, Mehran; Hashemi, Mohammad; Aliakbarlu, Javad

    2017-12-01

    The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract (GSE) (0.1%) on the microbial, chemical and sensorial quality of chicken breast meat during 21 days of storage at 4 °C. The samples were periodically analyzed for microbiological (aerobic mesophilic and psychrotrophic counts), chemical (TBA, pH, aw) and sensorial (odor, appearance, and overall acceptability) characteristics. Results indicated that irradiation and the active coating had significant (P ≤ 0.05) effects on reduction of bacterial growth with at least a 14-day extension of shelf life. Results represented the protective effect of chitosan coating containing GSE against induced lipid oxidation by irradiation. All chitosan-coated samples showed lower TBA and pH values than other treatments during storage, and no significant (P > 0.05) difference was observed due to irradiation in TBA values. Results also indicated that the application of chitosan coating significantly improved the sensorial quality of the samples, and none of the evaluated sensorial attributes was significantly affected by irradiation. Based on the results obtained in this study, the application of low-dose gamma irradiation and chitosan coating containing GSE was effective in preserving the quality of fresh chicken meats and is recommended in meat products.

  20. Toxicological and radiological safety of chicken meat irradiated with 7.5 MeV X-rays

    Science.gov (United States)

    Song, Beom-Seok; Lee, Yunjong; Park, Jong-Heum; Kim, Jae-Kyung; Park, Ha-Young; Kim, Dong-Ho; Kim, Chang-Jong; Kang, Il-Jun

    2018-03-01

    This study was conducted to evaluate the toxicological and radiological safety of chicken meat that had been irradiated at 30 kGy with 7.5 MeV X-rays. In a sub-chronic toxicity study, ICR mice were fed X-ray-irradiated chicken meat at 2500 mg/kg body weight daily for 90 days, and no mortality or abnormal clinical signs were observed throughout the study period. However, several hematological and serum biochemical parameters of the ICR mice differed significantly from those in the control group; nevertheless, the observed values were all within the normal range for the respective parameters. In addition, no toxicological effects were determined in male or female mice. Furthermore, no differences in gamma-ray spectrometric patterns were detected between the non-irradiated and irradiated samples, indicating that the radioactivity induced by 7.5 MeV X-ray irradiation was below the detection limit. These results tentatively suggest that chicken meat irradiated with 7.5 MeV X-rays would be safe for human consumption in terms of toxicology and radiology.

  1. Sterilization of the melon fly, Dacus cucurbitae Coquillett (Diptera: Tephritidae), with gamma-radiation: Effect of dose on oviposition behavior of irradiated females

    International Nuclear Information System (INIS)

    Teruya, T.

    1990-01-01

    In a laboratory condition, the visiting and the puncturing frequencies of gamma-irradiated Dacus cucurbitae females on cucumber Cucumis sativus fruits were examined. In the non-irradiated females, the frequencies reached equilibrium ca. 1 week after adult emergence. The frequencies of the irradrated females decreased with irradiation dosage, but gradually resumed frequency with age. A similar trend was found in the relationship between the irradiation dose and the rates of the puncturing frequency to the visiting frequency. As the irradiation dose increased, the rate of under-developed ovaries increased. The ratio of cumulative puncturing frequency in the 70 Gy irradiated (completely sterile) females to that of the non-irradiated females was estimated as 1/200 when daily survival rate in the field was assumed to be 0.85. The completely sterile adult females (40 days old) made punctures on all sizes of cucumber cultivated in a greenhouse. However, these punctures do not significantly damage the fruit. The sting of the sterile melon fly would not be a serious problem in eradication programs based on the Sterile Insect Technique

  2. Quality characteristics of mechanically deboned chicken meat irradiated with different dose rates

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Roque, Claudio Vitor; Fukuma, Henrique Takuji; Gomes, Heliana de Azevedo [Brazilian Nuclear Energy Commission (CNEN-MG), Pocos de Caldas, MG (Brazil)]. E-mails: polibrito@yahoo.com.br; cvroque@cnen.gov.br; htfukuma@cnen.gov.br; hgomes@cnen.gov.br; Cipolli, Katia Maria Vieira Avelar Bittencourt [Sao Paulo Agribusiness Technology Agency (APTA), Monte Alegre do Sul, SP (Brazil). Polo Regional do Leste Paulista]. E-mail: katiacipolli@aptaregional.sp.gov.br; Pereira, Jose Luiz [Campinas State University UNICAMP, Campinas, SP (Brazil). Dept. of Food Sciences]. E-mail: pereira@fea.unicamp.br

    2007-07-01

    Mechanically Deboned Chicken Meat (MDCM) is a low cost raw material used in the production of emulsified prepared food, but presents a favorable medium for development of microorganisms. Several studies were carried out with irradiation of edible goods in order to establish a dose that would be capable of decreasing levels of microorganisms without altering the sensorial and nutritional characteristics of the food. Frozen samples of MDCM with skin were irradiated with doses of 0.0 kGy, 3.0 kGy-4.04 kGy.h{sup -1}, and 3.0- 0.32 kGy.h{sup -1}. Individual lots of irradiated and control samples were evaluated during the 11 day refrigeration period for the following parameters: total count of psychotropic bacteria, substances reactive to Thiobarbituric Acid, sensorial evaluation (irradiated odor, oxidized odor, pink and brown colors). The average values in this period were 4.28 log (CFU.g{sup -1}), 2.32 log (CFU.g{sup -1}), and 1.68 log (CFU.g{sup -1}) for control samples, low and high dose rate, respectively. TBARS average values for control samples, low and high dose rate were 0.38 mg.Mal.kg{sup -1}, 2.89 mg.Mal.kg{sup -1}, and 3.64 mg.Mal.kg{sup -}'1, respectively. A difference between irradiated samples and the control sample was observed. The 3.0 kGy-4.04 kGy.h{sup -1} dose rate was verified as the best condition for MDCM processing through the evaluation of all the variables in the conditions of the present study. (author)

  3. Choice of the irradiation dose for the sterilization of medical products

    International Nuclear Information System (INIS)

    Bochkarev, V.V.; Pavlov, E.P.; Sedov, V.V.; Khrushchev, V.G.; Tushov, Eh.G.; Konyaev, G.A.

    1975-01-01

    The principles for selecting the appropriate dose for the radiation sterilization of medical products are set forth, taking into account the initial contamination of the product, the radiation senstivity of contaminants and the required level of reliability of sterilization. The initial contamination level of certain preparations (glucose and radiopharmaceuticals) is established and the radiation sensitivity of the isolated contaminants is determined in terms of Dio indices. Of the microorganisms isolated the most common were staphylococci, streptococci, Gram-negative bacteria, Aspergilli, Penicillia and yeast fungi. Spore-forming types of microorganisms were isolated with a frequency of the order of 10 -2 . The radiation sensitivity in terms of D 10 was established for more than 3000 strains of microorganisms. For 75-85% of the strains the D 10 indices gave 10-40 krad and for 0.2-1% more than 100 krad. The experimental data were subjected to computer analysis which confirmed the adequacy of the techniques used to determine radiosensitivity. The authors then calculated by computer the radiation sterilizing doses for different degrees of initial contamination of the products with reliability coefficients of 10 6 and 10 8 . For sterilizing radiopharmaceuticals and glucose solutions these doses are 0.8-1 Mrad. Verification experiments show that these doses give reliable sterilization of the medical products concerned. (author)

  4. Reducing of escherichia coli O 157 serotype and cohabitant flora by irradiation in minced meat

    International Nuclear Information System (INIS)

    Halkman, A.K.; Dogan, H.B.; Yazici, N.

    2001-01-01

    Escherichia coli O157:H7 was conclusively identified as a pathogen in 1982 following its association with two food-related outbreaks of an unusual gastrointestinal illness. The infectious dose of E. coli O157 is very low, and as a result the organism can be transmitted efficiently not only via contaminated foods but also person to person (Doyle 1991, Karch et al. 1996). Although not definitely linked, consumption of undercooked meats and mainly hamburgers has been strongly implicated in hemorrhagic uremic colitis and hemolytic uremic syndrome. Water and unpasteurized milk are also recognized as sources of outbreaks (Yu and Bruno 1996 , Venkateswaran et al. 1997). Meat and milk products are the most important foods for E. coli O157:H7 outbreaks. Apple cider, drinking and swimming waters are also important for outbreaks. Literature reveals that E. coli O157:H7 is not resistant to the application of radiations. Gamma rays obtained from ''6''0Co ve ''1''3''7Gs sources find wide application in the food protection as these rays eliminate various pathogen including E.coli O157:H7 in the solid foods. Irradiation of food is less effective at temperature below freezing point. In USA beef is allowed to prevent E.coli O157:H7 infection (Farkas et al.1998;Fujikawa et al.1992; Harewood et al.1994;Park et al.1999)

  5. Synergistic effects of heat and irradiation treatment (thermoradiation) in the sterilization of medical products

    International Nuclear Information System (INIS)

    Trauth, C.A. Jr.; Sivinski, H.D.

    1975-01-01

    This paper describes a generic class of sterilization processes is which properly chosen combinations of radiation and heat synergistically inactivate many bacteria and viruses. Treatments with optimal combinations are shown to offer the possibility of using lower total doses and lower temperatures than would be required separately for sterilization. This results from easier elimination of heat-labile, radioresistant organisms and radiolabile, heat-resistant organisms, and from synergistic inactivation of organisms which are both radioresistant and heat resistant. These processes depend upon temperature, dose-rate, and time in fairly complex ways; therefore, an analytical framework in which they can be defined is also presented. (author)

  6. Effect of irradiation sterilizing dose on the mating competitiveness of Trogoderma Granarium Everts treated as adults at different ages

    International Nuclear Information System (INIS)

    Gharieb, O.H.

    2002-01-01

    Males of Trogoderma Granarium at ages of 1, 3, 5 and 7 days were irradiated with 200 GY (sterilizing dose) and combined with the same ages of the normal males mated with 1-d-old females. (I male : u male : U ) in the fohowing ratios of (1:1:1), (5:1:1), (10:1:1) and (15:1:1). At 15 irradiated males per pair, egg hatch was reduced to 4.5 and 2.2% at male ages of 1 and 3 d-old, respectively, but, it was 4.9 and 7.5 at male ages of 5 and 7 d-old, respectively. The calculated degree of mating competitiveness at this ratio was 1.10, 1.03, 0.97 and 0.94 for the corresponding ages. Females at the aformentioned ages irradiated with 60 GY (sterilizing dose) and competed with normal females for normal males. At 15 irradiated females per pair, the egg hatch was reduced to 5.4, 2.1, 1.8 and 1.4 % for the corresponding ages tested. Therefore, (I) females showed good competitiveness at most release ratios, but (I) females were fully competitive (1.00) at the higher release ratio I:U females (15:1). In general, (I) females were more competitive (based on number of eggs per female and percent infertility) than the corresponding (I) males especially at later ages (5 and 7 d-old adults) even, at the higher release ratios. =

  7. The relative nutritive value of irradiated spray-dried blood powder and heat-sterilized blood meal as measured in combination with whey protein

    International Nuclear Information System (INIS)

    Downes, T.E.H.; Nourse, L.D.; Siebrits, F.K.; Hastings, J.W.

    1987-01-01

    A method of processing blood meal in which nutritive value of the protein is preserved is described, since appreciable losses occur in the nutritive value of the protein when prepared by heat sterilization with drying at atmospheric pressure in steam jacketed vessels. Blood was spray dried and irradiated at an intensity of 10 kGy. Collectively the heat of spray drying and irradiation was effective in killing both the virus plaque-forming units and the bacteria, thus producing a commercially acceptable sterile product of higher nutritive value. The relative nutritive values (RNV) of 50:50 protein were 0,56 for whey protein concentrate plus heat-sterilized blood meal and 0.90 for whey protein concentrate plus irradiated spray-dried blood powder. Whey protein concentrate used as a control has a RNV of 1,0

  8. Attempted sterilization of sexually undifferentiated fry of Tilapia zillii by 60Co gamma-ray irradiation

    International Nuclear Information System (INIS)

    Nelson, S.G.; Andersen, A.C.; Momeni, M.H.; Yeo, R.R.

    1976-01-01

    Attempts to lessen the potential environmental hazards of aquatic vegetation control by use of weed eating exotic fish which have been sterilized is discussed. It was found that the gonads of Tilapia are very resistant to radiation and this method is thus not practical

  9. Inherited Sterility of Fl Male Sitotroga cerealella (Olivier) and changes in the DNA Pattern as a Result of Using Gamma irradiation

    International Nuclear Information System (INIS)

    Rizk, S.A.; Mikhaiel, A.A.

    2009-01-01

    Full grown pupae of the Angoumois grain moth, Sitotroga cerealella were irradiated with 75 and 175 Gy or gamma irradiation .The sterility percent was increased by increasing of' gamma irradiation dose. Also, the sterility percent increased in F 1 males than in parents. Gamma irradiation caused a decrease in size or the ova doles and number of oocytes. The effects of gamma rays on the DNA patterns of adult male parents and Fl males showed alterations among the controls, the treated parents and Ft individuals. Exposure to radiation caused very frequently the appearance of some extra bands and the deficiency of others in the RAPD-PCR amplification patterns of the irradiated insects. However, the similarity in DNA patterns between some normal and treated samples was interpreted by assuming, that the radiation induced damage was in regions of' the genome other than at the loci under study

  10. Shell-life and microbiological quality of lamb meat as effected by high pressure, irradiation and combination treatments

    International Nuclear Information System (INIS)

    Paul, Pushpa; Chawla, S.P.; Thomas, Paul; Kesavan, P.C.; Arya, R.N.; Fotedar, R.

    1997-01-01

    The effect of gamma irradiation (1.0 kGy) and high hydrostatic pressure (220 MPa for 30 min), either alone or in combination on the shelf-life of minced lamb meat stored at 0-3 deg C have been investigated. Untreated control samples initially have total microbial counts of 10 5 CFU/g, 10 2 CFU/g of coliforms and 10 4 CFU/g of Staphylococcus spp. Coliforms are eliminated by all the treatments. Staphylococcus spp. however, are reduced only by 1 log cycle when treated with either irradiation alone or high pressure alone and this flora is a mixture of mannitol fermenting and mannitol non-fermenting species. In samples subjected to the combination treatment Staphylococcus spp. appears only after 3 weeks of storage and all are mannitol non-fermenting. On the basis of microbiological and sensory quality the shelf life of control sample is less than 1 week. All treated meat samples have shelf life of 3 weeks but only combination treated samples are free from potentially pathogenic Staphylococcus spp. The results demonstrate the potential application of low dose irradiation combined with high pressure treatment for shelf-life enhancement and microbial safety of meat and meat products. (author)

  11. Use of high irradiation doses for preservation of canned beef

    International Nuclear Information System (INIS)

    Hammad, A.A.I; Salem, F.A.; El-Sahy, K.M.; Rady, A.; Badr, H.H.

    1997-01-01

    The effect of high irradiation doses (11.25,22.5 and 45 KGy) on the bacteriology, organoleptic quality and shelf - life extension of beef meat that are hermetically sealed in metal cans was investigated in comparison with commercial heat sterilization. The unirradiated cans of pre cooked (enzyme inactivated) unirradiated beef were swollen after only one month of storage at ambient temperature (20-30 degree). Application of 11.25 and 22.5 kGy to vacuum packed and enzyme inactivated beef was not enough for sterilization and only delayed swelling of beef cans. Application of 45 KGy irradiation dose prevented swelling of beef vans up to 12 months at ambient temperature and provided meat product, similar to the commercial heat sterilized one, organoleptically acceptable and microbiologically safe. Running title: Radiation sterilization of meat

  12. Modular ionizing sterilizer (MIS)

    International Nuclear Information System (INIS)

    Freijo, Jose L.

    1999-01-01

    A transportable device designed to sterilize medical material and wastes by gamma irradiation is described. The sterilizer is formed by three modules: one of the modules contains the gamma source and can be removed to transport and transfer the source, the other modules are designed to introduce and draw out the materials to be irradiated

  13. Improving the quality of ready-to-eat meals by gamma irradiation, cooked meat balls and mashed potatoes

    International Nuclear Information System (INIS)

    Rady, A.H.; Badr, H.M.; Abdel-Daiem, M.H.

    2005-01-01

    The possibilty of using gamma irradiation for improving the quality of ready-to-eat cooked meat balts and mashed potatoes were subjected to gamma irradiation at doses of 0, 1, 5, 3 and 4.5 KGy followed by cold storage (4± 1degree C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meal components decreased their microbial counts (total bacteria, total psychrophilic bacteria and total yeast and molds), proportionally to the applied dose and prolonged their refrigerated shelf-life. Moreover, irradiation at 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated the presence of Enterobacteriaceae and Staphylococcus aureus and greatly reduced the counts of Enterococcus faecalis in samples. Salmonells was not detected in all irradiated and non-irraiated samples. On the other hand, gamma irradiation had no effects on the chemical composition and ph of meal components but increased the thiobarbituric acid (TBA) values of cooked meat balls

  14. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

    Directory of Open Access Journals (Sweden)

    Spoto Marta Helena Filet

    2000-01-01

    Full Text Available This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days. Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458, Escherichia coli (ATCC 11105 and Salmonella typhimurium (ATCC 0626, irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

  15. Poultry meat irradiation: effect of temperature on chemical changes and inactivation of microorganisms

    International Nuclear Information System (INIS)

    Hanis, T.; Jelen, P.; Klir, P.; Mnukova, J.; Perez, B.; Pesek, M.

    1989-01-01

    Chilled (10 degrees C) and frozen (-15 degrees C) broiler carcasses initially artificially contaminated either with Pseudomonas aeruginosa, Salmonella typhimurium or Serratia marcescens (10(6) cfu/g) were irradiated (Co(60)) with doses of 0.5, 1.0, 2.5, 5.0 and 10.0 kGy. Ps. aeruginosa was eliminated by doses of 1.0 - 2.5 kGy, S. marcescens by doses of 2.5 - 5.0 kGy and S. typhimurium by a dose of 10 kGy. Characteristic radiation odor increasing with radiation dose and temperature was well removed by heat meat preparation. Radiation resulted in increase of acid and peroxide values and destruction of thiamine (up to 57%/10 kGy) and riboflavin (up to 27%/10 kGy), lower increase of fat indexes and lower destruction of vitamins was observed at lower irradiation temperature. Content of amino acids was not affected by the treatment

  16. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

    International Nuclear Information System (INIS)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth; Gallo, Claudio Rosa

    2000-01-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  17. ESR based detection method for irradiated dry fish, tomato soup powder and sweet-meats

    International Nuclear Information System (INIS)

    Brij Bhushan; Warrier, S.B.; Sharma, Arun

    2003-01-01

    Full text: Radiation Processing is increasingly being accepted as one of the most effective and economic method to treat agricultural and horticultural commodities for hygienization and disinfestation purposes and also in overcoming strict quarantine barriers in international trade. At present there is a growing concern about the presence of insecticides and pesticides and their residues in various foods, we consume. In view of this, irradiation, being a physical and cold process, emerges as the best bet towards having an uninterrupted supply of safe and quality food. The process has been endorsed as safe by several international and national bodies. A suitable detection method is however required to meet the basic requirements of consumers and law enforcement authorities, regulating the trade. Dried, sliced Pollack and File fishes were subjected to radiation dose of 4 kGy for elimination of coliforms and for improvement in quality standards during storage. Bones separated served as sample source for ESR based detection method of the radiation treatment. Bones with hard crystalline matrix served as trap for free radicals and facilitated evolution of an ESR based detection method. It showed a linear dose response curve at γ=2.0037, whereas, those from non-irradiated fish fillets failed to show any ESR signal. Re-irradiation helped in calculation of dose delivered to dried fishes. Sachets -containing tomato soup ingredients, including sugars exposed to 0.25 to 2 kGy gamma radiation doses for hygienization and quarantine purposes were used in the experiments. In-pack sugar crystals served as free radicals trap for ESR based detection method for radiation hygienized tomato soup powder. Similarly, it was observed that radiation hygienization of sugar bearing sweet-meats, like Peda (an evaporated milk preparation), Petha (a sugar syrup soaked vegetable preparation) and dry fruits like raisins could be detected using ESR. Suitable methodology was developed to detect

  18. Detection of irradiated chicken and fish meats by the determination of Gram negative bacterial count and bacterial endotoxins

    International Nuclear Information System (INIS)

    Badr, H.M.

    2010-01-01

    The aim of this investigation was to study the possibility of detecting irradiated chicken and fish meats by the determination of Gram negative bacteria combined with the determination of endotoxin concentrations. Samples of chicken breast with skin, skinless chicken breast and eviscerated Bolti fish (Tilabia nilotica) were irradiated at room temperature at doses of 0, 1.5 and 3 kGy followed by storage at refrigeration temperature (4 ± 1 degree C) for 12 days or frozen storage at -18 degree C for 60 days. Furthermore, other samples of chicken and Bolti fish were irradiated in the frozen sate at doses of 0, 3, and 7 kGy followed by frozen storage at - 18 degree C for 60 days. Then the enumeration of Gram negative bacteria in conjunction with the determination of endotoxin concentrations were carried out for both irradiated and non-irradiated samples post treatments and during storage in addition to the discovery of Pseudomonas spp. The obtained results showed that chicken and fish samples irradiated at dose of 1.5 kGy could be identified during refrigerated storage for 6 and 9 days, respectively, while all samples irradiated at dose of 3 kGy were identifiable during 12 days of refrigerated storage. Moreover, all irradiated and frozen stored samples were identifiable during their frozen storage (- 18 degree C). The absence of Pseudomonads in all irradiated samples may aid in the differentiation of irradiated and non-irradiated samples especially during refrigerated storage. This method can be applied as a general screening method to predict the possible treatment of chicken and fish meats by ionizing radiation

  19. Microbiological control of sterilization efficiency by irradiation. Biological indicators. [Medical supplies

    Energy Technology Data Exchange (ETDEWEB)

    Bates, C [Institut National des Radioelements, Brussels (Belgium)

    1977-01-01

    The microbiological efficiency of the radiosterilization process was tested by means of biological indicators such as Micrococcus radiodurans R1 and Bacillus pumilus E601 for gamma and electron radiation doses ranging from 0.5 to 6 Mrad. The response of the biological indicators was studied in terms of conservation time, initial concentration of biological material, and sources of used radiation. Both the biological dosimetry of the process and the sterility after treatment were studied on the basis of inactivation curves.

  20. Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products

    International Nuclear Information System (INIS)

    Aworh, O.C.; Okparanta, R.N.; Oyedokun, E.O

    2002-01-01

    The effect of low dose irradiation, up to 6 kGy, on quality, shelf life and consumer acceptance of three traditional Nigerian meat and fish products was investigated. Irradiation inhibited microbial growth in 'suya' and 'kilishi' with substantial reduction in total aerobic counts, yeasts and molds and Staphylococcus aureus. Nonirradiated smoked-dried catfish (Clarias gariepinus) had a shelf life of less than one week at tropical ambient temperature (21-31 deg. C) due to insect infestation. Irradiated 'kilishi' and smoked dried catfish packed in sealed polyethylene bags (0.04 mm thick) were shelf stable for a period of 4-6 months and remained free from moldiness, infestation and were considered acceptable in sensory quality by a consumer panel of 32 assessors. There was a slight increase in TBA values of irradiated 'kilishi' stored for 4 months relative to non-irradiated controls. (author)

  1. Mating competitiveness of male Anopheles arabiensis mosquitoes irradiated with a partially or fully sterilizing dose in small and large laboratory cages.

    Science.gov (United States)

    Helinski, M E H; Knols, B G J

    2008-07-01

    Male mating competitiveness is a crucial parameter in many genetic control programs including the sterile insect technique (SIT). We evaluated competitiveness of male Anopheles arabiensis Patton as a function of three experimental variables: (1) small or large cages for mating, (2) the effects of either a partially sterilizing (70 Gy) or fully sterilizing (120 Gy) dose, and (3) pupal or adult irradiation. Irradiated males competed for females with an equal number of unirradiated males. Competitiveness was determined by measuring hatch rates of individually laid egg batches. In small cages, pupal irradiation with the high dose resulted in the lowest competitiveness, whereas adult irradiation with the low dose gave the highest, with the latter males being equal in competitiveness to unirradiated males. In the large cage, reduced competitiveness of males irradiated in the pupal stage was more pronounced compared with the small cage; the males irradiated as adults at both doses performed similarly to unirradiated males. Unexpectedly, males irradiated with the high dose performed better in a large cage than in a small one. A high proportion of intermediate hatch rates was observed for eggs collected in the large cage experiments with males irradiated at the pupal stage. It is concluded that irradiation of adult An. arabiensis with the partially sterilizing dose results in the highest competitiveness for both cage designs. Cage size affected competitiveness for some treatments; therefore, competitiveness determined in laboratory experiments must be confirmed by releases into simulated field conditions. The protocols described are readily transferable to evaluate male competitiveness for other genetic control techniques.

  2. Residual Nitrite in Some Egyptian Meat Products and the Reduction Effect of Electron Beam Irradiation

    OpenAIRE

    Dalia A. Zahran; Gehan M.A. Kassem

    2011-01-01

    Nitrite, a curing agent of meat products, is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. To investigate the residual nitrite level in meat products marketed in Egyptian markets, 160 samples of cured cooked (luncheon and frankfurter) and cured raw (oriental sausages and pastirma) meat products (40 sample each) were analyzed for residual nitrite by a spectrophotometric method. Samples were s...

  3. Postpartum Sterilization

    Science.gov (United States)

    f AQ FREQUENTLY ASKED QUESTIONS FAQ052 CONTRACEPTION Postpartum Sterilization • What is sterilization? • What is postpartum sterilization? • How is postpartum sterilization performed? • What kind of anesthesia is used for postpartum sterilization? • How ...

  4. Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation

    Science.gov (United States)

    Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Kim, Jae-Hun; Choi, Jong-Il; Byun, Myung-Woo; Lee, Ju-Woon

    2009-07-01

    Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. It was confirmed that the space food was sterilized by an irradiation at 25 kGy through incubation at 37 °C for 30 days. The hardness of the Space Kimchi (SK) was lower than the untreated Kimchi (CON), but higher than the irradiated Kimchi (IR). Also, this result was supported by the scanning electron microscopic observation. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days. According to the Ames test, Kimchi sterilized with a high-dose irradiation exerted no mutagenic activity in the bacterial strains of Salmonella typhimurium. And, the SK was certificated for use in space flight conditions during 30 days by the Russian Institute of Biomedical Problems.

  5. The freezing and thawing of water in poultry meat and vegetables irradiated by electrons at doses of 0.1-4 kGy

    International Nuclear Information System (INIS)

    Dubini, B.; Montecchia, F.; Ponzi-Bossi, M.G.; Messina, G.

    1993-01-01

    Poultry meat and some vegetables, irradiated by 5 MeV electrons (0.1-4 kGy), were analysed by differential scanning calorimetry, from 24 h after irradiation. The temperature and enthalpy transitions of the water contained in the irradiated samples were measured and compared with those of unirradiated samples. The authors analysed 18 meat and 10 vegetable samples for each irradiation dose together with a similar number of unirradiated controls. The mean supercooling temperatures of water in the irradiated poultry meat samples and in some vegetables are significantly lower than those of controls. Moreover, the freezing enthalpies of the irradiated poultry breast are significantly lower than those of controls, while they are unchanged in the other cases. The mean ice melting temperatures and enthalpies are similar for all samples. The amount of the lowering of the water-ice transition depends on the nature of the sample and is highest in poultry breast and lowest in vegetables. (author)

  6. Software for planning processes gamma irradiation sterilization of products intended for health care

    International Nuclear Information System (INIS)

    Gonzalez, Juan P; Carrillo, Miguel A; Mangussi, Josefina; Menendez, Franco

    2012-01-01

    In this work was developed an application software for PC, with a friendly interface whose main objective is to facilitate the planning processes for gamma irradiation of health care devices for a irradiation plant, decreasing costs and delays caused in the dosimetry and pretesting. Wascreated a program that predicts, previously establishing the location of a plane in the enclosure of irradiation, dose rate in [kGy/h] at certain strategic points of this plane in addition to calculating the corresponding absorbed dose [kGy] for a time defined by the user (author)

  7. Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2008-01-01

    1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It i...

  8. Guidelines for industrial radiation sterilization of disposable medical products (Cobalt-60 gamma irradiation)

    International Nuclear Information System (INIS)

    1990-01-01

    This IAEA document is aimed at providing necessary guidance on standards and criteria and assistance to Member States, particularly developing countries, in their attempts to properly set up facilities for industrial radiation sterilization of duly-manufactured medical products by exposure to Co-60 gamma radiation. The contents of the guidelines have therefore been designed, as far as practicable, to reflect the practices and procedures currently employed in the processing of the majority of the radiation-sterilized medical products being produced worldwide. Consequently, this document has attempted to present to its users, for information and for action, all the relevant features of the standard criteria as are currently in existence under the auspices of the various authoritative national and/or regional Codes or Guides. The potential user(s) from Member States are expected to freely decide which of the various standards as enumerated in the Guidelines document should be considered for inclusion or exclusion either partially or totally in the context of the formulation of their own nationally-acceptable guidelines. Refs and tabs

  9. Productive performance of broiler chicks fed rations containing irradiated meat-bone meal

    International Nuclear Information System (INIS)

    Al-Masri, M. R.

    2001-12-01

    The changes in the feed efficiency (FE) (feed intake/body weight gain), energy efficiency (EE) (metabolizable energy intake/body weight gain), total protein efficiency (TPE) (body weight gain/protein intake), metabolized energy (ME) and body weight gain and in the biological aspects of the digestive organs by broiler chicks during different periods of age (14-21 days: 3 weeks, 21-28 days: 4 weeks, 28-35 days: 5 weeks, 35-42 days: 6 weeks) were evaluated in 5 groups fed on experimental diets containing irradiated meat (0, 5, 10, 25, 50 kGy). the results showed that no significant (p 0.05) with age (comparing ages 5 and 6 weeks with 3 and 4 weeks) No significant (p<0.05) differences were noticed in FE, EE and TPE between the ages 3 and 4 weeks. There was a significant increase (p.0.05) in ME values for the age 6 weeks compared to 3, 4 and 5 weeks. No significant differences were observed in the ME values between the ages 4 and 5 weeks. (author)

  10. Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

    International Nuclear Information System (INIS)

    Al-Bachir, M.; Mehyou, A.

    1999-11-01

    To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a 60 CO package irradiator, mixed with sodium nitrite (NaNO 2 ) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO 2 treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

  11. Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

    Energy Technology Data Exchange (ETDEWEB)

    Al-Bachir, M; Mehyou, A [Atomic Energy Commission, Dept. of Radiation Technology, Damascus (Syrian Arab Republic)

    1999-11-01

    To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a {sup 60} CO package irradiator, mixed with sodium nitrite (NaNO{sub 2}) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO{sub 2} treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

  12. Study on irradiation sterilization of mixture of blanched mustard greed and soybean

    International Nuclear Information System (INIS)

    Li Shurong; Ha Yiming; Wang Shuo; Gao Meixu; Zhou Hongjie; Li Qingpeng

    2010-01-01

    The effects of irradiation on microbiological and sensory qualities of mixture of blanched mustard green and soybean stored at commercial condition and D 10 values of pathogens of Listeria innocua were investigated. The results show that D 10 value of Listeria innocua inoculated in mixture of blanched mustard green and soybean is 0.264 kGy, and fatality rate of the Listeria irradiated by a dose of 1.2 kGy was 99.996%; Irradiation at doses less than 2.0 kGy does not have significant effects on sensory qualities, and this dose is able to decrease microbe and pathogens of Listeria innocua by 2-3 log and 6 log, respectively. A dose of 2.0 kGy might be applied to ensure the hygienic quality of mixture of blanched mustard green and soybean. (authors)

  13. The effects of 60Co γ-ray irradiation on the sterilization of ready-made traditional Chinese medicine cardiac pill

    International Nuclear Information System (INIS)

    Zou Weimin; Li Lizhu; Li Xuejun

    1989-01-01

    60 Co γ-ray irradiation and epoxy-ethane treatment were used to sterilize the cardiac pill. The results showed that 60 Co γ-ray irradiation with the dosage of 4350-13050 Gy was more effective, while the epoxy-ethane treatment was not. By analyzing the sample, the bacterial number in cardiac pill treated with epoxy-ethane was more than 10,000 cells/g. The cardiac pill, however, sterilized by 60 Co γ-ray was only 0-600 cells/g, which completely correspond to the national bacteral inspect standard. In this treatment, the pharmacological analysis was done with white mice and rabbits raised with irradiated cardiac pill. The results showed that there was no abnormality in the persistence of the cardiac muscle to anemia and resistance to abnormal rhythm of the heart

  14. Leakage of an irradiator source: The June 1988 Georgia RSI [Radiation Sterilizers, Inc.] incident

    International Nuclear Information System (INIS)

    1990-02-01

    On June 6, 1988, operators of a pool irradiator in Decatur, Georgia, were prevented by a safety system from raising sources from the pool. Radiation levels of 60 millirem per hour at the surface of the pool water were found, indicative of a leak of one or more of the 252 Cs-137 source capsules used at the irradiator. A summary of the Incident Evaluation Task Force's First Interim Report has been prepared for person's needing an overview of the incident and lessons learned to date. This report provides a summary of Agreement States' views and recommendations on some of the issues raised by the incident

  15. Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

    Energy Technology Data Exchange (ETDEWEB)

    Tajima, Makoto (National Food Research Inst., Tsukuba, Ibaraki (Japan)); Hossain, Tarib

    1989-11-01

    Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10{sup 3}/g by the dose of 5 kGy. The D{sub 10} value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author).

  16. Sterilization of commercial spices by gamma-ray irradiation and its effect to essencial oil

    International Nuclear Information System (INIS)

    Tajima, Makoto; Hossain, Tarib.

    1989-01-01

    Eleven kinds of commercial spices were irradiated with gamma-ray at the dose of 0 to 5 kGy. The microbial counts of almost all the samples were decreased under 10 3 /g by the dose of 5 kGy. The D 10 value of microbials contaminated to these spices were 1.1 to 4.3. Five kGy of gamma-ray irradiation affected to the recoveries of essencial oil from the spices. The effect was varied between spices. While the recoveries from some spices were increased, the others were decreased. (author)

  17. Effect of Gamma Irradiation on Male Sterilization and Structure of the Male Reproductive Accessory Glands of the Khapra Beetle Trogoderma Granarium Everts

    International Nuclear Information System (INIS)

    Abdel-Kawy, F.K.; El-Naggar, S.E.

    2000-01-01

    Changes in the male reproductive ability of Trogoderma Granarium Everts as regards to sterilization and structural changes in the accessory glands due to gamma radiation were studied. The reproductive ability of males irradiated as full grown pupae and mated with normal females was dose-dependent. A dose 100 Gy increased sterility of males to about 61.1%, while 200 Gy dose sterilized males completely. The number of eggs per mated female was significantly different from the control. The number of eggs decreased from 51.1 at 50 Gy to 5.9 at 200 Gy. Eclosion and deformity of males irradiated from 50 to 200 Gy seemed to be less affected as compared to the reproductive ability. When full grown male pupae were irradiated with the sterilizing dose, a considerable effect on the structure of accessory glands was observed. The dose 200 Gy caused lysis and damage of all type of secretory cells. The secretory epithelial cells showed abnormal appearance and became separated from each other. The cytoplasm was often shrunk, leaving spaces. The muscular sheaths surrounding the gland and lining its lumen were shrunk and damaged in some parts. The mitochondria and golgi bodies were completely lost. The multi microvilli lining the lumen of the gland disappeared. The basement membrane became loose and acquired irregular appearance in most parts. Intercellular microtubules disappeared completely. The gland generally was greatly damaged and lost its normal structure

  18. Effect of individual or combined treatment by γ-irradiation or temperature (high or low) on bacillus subtilis spores and its application for sterilization of ground beef

    International Nuclear Information System (INIS)

    El-Zawahry, Y.A.; Mostafa, S.A.; Awny, N.M.

    1986-01-01

    The combination of two lethal agents such as irradiation and temperature (high or sub zero) resulted in synergistic death or B. subtilis spores (as indicated by decrease in the thermal D-value). The extent of this synergism in killing a spore population depended mainly on the sequence on application of the two physical agents. Irradiation-temperature (high or sub zero) sequence killed more but injured less B. subtilis spores than temperature irradiation sequence or irradiation and temperature applied separately. Storage at -20 0 C killed more spores than storage at -2 0 C if carried after irradiation, while the reverse was true of storage was prior irradiation. An irradiation dose of 8 KGY followed by thermal exposure to 70 0 C for 1 hr is suggested for the sterilization of ground beef. Irradiation induced certain quantitative changes on the amino-N, protein-N, RNA and DNA of the first subcultures of irradiated spores with stimulatory effect at low irradiation doses and inhibitory effect at the high irradiation doses. This might explain the increased sensitivity of irradiated spores to subsequent exposure to unfavourable temperature (high or sub zero). Exposure of B. subtilis spore to 70 0 C induced a stimulation in the amino- and protein-N of the resulting cells while exposure to 80 0 C resulted in a significant decrease in the amino-N. The protein-N remained more or less the same

  19. Food safety aspect : Toxicity test of gold fish pepes sterilized by gamma irradiation in vitro

    International Nuclear Information System (INIS)

    Zubaidah Irawati; Kallista Rachmavika Putri; Fransiska Rungkat Zakaria

    2011-01-01

    Ionizing radiation is a physical preservation technique for foods using ionizing energy without impairing the products either natural characteristics or nutritive contents. Formation of free radicals and radiolytic products in irradiated foods may produce toxic substances, mutagen or carcinogenic that can affect the consumer health. Toxicity test as a part of food safety assays on gold fish (Cyprinus carpio ) pepes in a package and irradiated at the dose of 45 kGy under cryogenic condition was conducted through lymphocyte proliferation because lymphocyte cell is responsible for specific immune response and sensitive to unbalance condition between oxidant and anti oxidant in human body. Malonaldehyde content in the irradiated fish was also measured bearing in mind that malonaldehyde content could be used as indicator in the presence of free radicals and as oxidative damage indicator within the matrix of biological material. Dilution steps was done in all samples both in control and irradiated. Irradiation was conducted at three different times i.e., sample irradiated on 11 November 2006 (A), 14 June 2007(B), 5 April 2008 (C) and in 2008 (code: “no label”) (D), respectively. Proliferation of lymphocyte cell was assayed based on Stimulation Index value (SI), and free radical content of all samples was calculated based on malonaldehyde content (pmol/ml). The measurement of SI in sample without dilution showed that the highest value was found in sample B (1.356), but the lowest value was obtained in control (1.161); at one time dilution the highest value was obtained in sample D (1.344), the lowest was found in sample B (1.084) compared to control (1.259). At twice time dilution, the highest value was found in control (1.293), but the lowest was in sample D (0.984). The results of malonaldehyde content (pmol/ml) showed that sample without dilution has the highest quantity was found in sample A (0.1182 pmol/ml), but the lowest was in sample C (0.1178 pmol/ml) for

  20. Radiation sterilization of medical products

    International Nuclear Information System (INIS)

    Khurshid, S.J.; Hussain, A.M.

    1989-01-01

    Radiation sterilization is the best method of sterilization, essentially for single use medical and surgical products. Pakistan has established a commercial gamma irradiation plant for this purpose. This article overviews the advantages and benefits of radiation sterilization to stimulate the interest of industrialists and the users in this technology. This technology can give a better medical care in the country and the growing demand can only be met by bulk sterilization. The radiation sterilized medical products can also compete well with the products sterilized by other methods in the international market, gamma sterilization is accepted internationally and if adopted it can boost our export of medical products. (author)

  1. Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

    Science.gov (United States)

    Xiao, S; Zhang, W G; Lee, E J; Ma, C W; Ahn, D U

    2011-06-01

    This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitamin E + 200 mg/kg of butylated hydroxyanisole (BHA)] and fed for 2 wk. After slaughter, thigh meats were separated, ground, packaged in either oxygen-permeable or oxygen-impermeable vacuum bags, and irradiated at 0 or 3 kGy. Lipid oxidation (TBA-reactive substances), protein oxidation (carbonyl), and color of the meat were measured at 1, 4, and 7 d of refrigerated storage. The lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) was significantly lower than the lipid and protein oxidation of birds fed the control diet, whereas the lipid and protein oxidation of broilers fed the oxidized oil diet was higher than that of birds fed the control diet. Vacuum packaging slowed, but irradiation accelerated, the lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed a stronger effect on lipid oxidation than on protein oxidation. A significant correlation between lipid and protein oxidation in meat was found during storage. Dietary supplementation of vitamin E + BHA and the irradiation treatment increased the lightness and redness of thigh meat, respectively. It is suggested that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.

  2. Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages.

    Science.gov (United States)

    Chouliara, I; Samelis, J; Kakouri, A; Badeka, A; Savvaidis, I N; Riganakos, K; Kontominas, M G

    2006-10-01

    Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and 1logcfug(-1), respectively. Pseudomonads were very sensitive (>3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L(∗), a(∗), and b(∗)). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples.

  3. Physical and chemical characteristics of the demineralized lyophylized bovine cortical bone sterilized by gamma irradiation

    International Nuclear Information System (INIS)

    Basril, A.; Febrida, A.; Hilmy, N.; Surtipanti, S.; Petrus, Z.

    1999-01-01

    The purpose of the studies were: 1) to ascertain the relationship between immersion time of bone in the Hydrochloride acid (HCl) solution and Calcium and Phosphor content in the bone and 2) to study the effects of irradiation on bone hardness. The methods used in these studies were according to American Association of Tissue Bank. The samples of bovine cortical bone in shape of I cm x I cm were demineralised in 0.6 N of HCl at room temperature until 72 hours. At 12, 24, 48, and 72 hours after demineralisation, 10 grams of demineralised samples were removed and labelled to reflect the demineralisation time. The pH values were monitored at 15 minutes intervals until the end of the process. Subsequently the wet samples were freeze-dried and Calcium and phosphor content were determined by X-ray diffraction. To observe the effects of radiation on bone hardness, the lyophilised cortical bovine bone was irradiated with gamma rays at the doses of 0, 10, 20, and 30 kGy and then were stored until 6 months. Results indicate that the beginning pH of the solution is 1. 1 and it increase sharply up to 2.3 after 12 hours of demineralisation and that pH become constant at 2.5 until the end of process. Calcium and phosphor content in the bone reduce in correlation with increasing of the pH. The beginning of Calcium and phosphor content in the bone are 36.4% and 25.3%, respectively and they reduce to 10.8% and 8.4% at the end of the process. The hardness of non irradiated and non demineralised, demineralised, irradiated, and demineralised irradiated of the cortical bone are 77.67; 65.21; 63.67; and 55.15 Vickers, respectively. The effects of irradiation up to 30 kGy on the hardness of the bone are not significant, but the storage time until 6 months give a significant of reduction. It can be concluded using this method the minimum residual of Calcium concentration in the bone is 10.8%

  4. Effect of dietary fat type on the fatty acids composition of irradiated and frozen storage japanese quails meat

    International Nuclear Information System (INIS)

    Abd EI-Wahab, S. A.

    2009-01-01

    The effect of substitution of dietary cotton seed oil (CSO) by used restaurant oil (URO) with different percentages 25% group 2 (G2), 50% group 3 (G3) and 100% group 4 (G4) in Japanese quail diets on the fatty acids composition of their meat especially polyunsaturated fatty acids (PUFA). The effect of gamma irradiation doses (1.5, 3 and 5 kGy) at frozen storage -18 C (degree) for 2 and 4 months in comparison with unirradiated and un storage were studied. The total saturated fatty acids (SFA) in quail meat fed G4 diet (100% URO) increased significantly in comparison with SFA in G2 (25% URO) and G3 (50% URO) but there is no significant effect with G2 and G3 in comparison with G1 (100% CSO).The monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were not affected by G2 and G3 diet. Also, linoleic acid (C 18:2, n-6) had the same trend in those groups with range (32.75% to 33.35%). It is concluded that feeding a diet with URO 25% and 50% conserve the content of linoleic acid and the content of PUFA in quail meat. The irradiation doses and storage periods had no significant effect on the linoleic acid, MUFA and PUFA content.

  5. NF EN ISO 11137-1, July 2006. Sterilization of health care products - Irradiation - Part 1: Requirements for development, validation and routine control of a sterilization process for medical devices

    International Nuclear Information System (INIS)

    2006-01-01

    This part of the ISO 11137 standard specifies requirements for the development, validation and routine control of a radiation sterilization process for medical devices. Although the scope of this part of the ISO 11137 standard is limited to medical devices, it specifies requirements and provides guidance that may be applicable to other products and equipment. This part of the international standard covers radiation processes employing irradiators using the radionuclide 60 Co or 137 Cs, a beam from an electron generator or a beam from an X-ray generator. This part of the international standard does not: - specify requirements for development, validation and routine control of a process for inactivating the causative agents of spongiform encephalopathies such as scrapie, bovine spongiform encephalopathy and Creutzfeldt-Jakob disease; - detail specified requirements for designating a medical device as sterile; - specify a quality management system for the control of all stages of production of medical devices; - specify requirements for occupational safety associated with the design and operation of irradiation facilities; - specify requirements for the sterilization of used or reprocessed devices

  6. Temperature Effects on Free Radicals in Gamma-sterilized Beef

    Science.gov (United States)

    Pramanik, S. I.; Jahan, M. S.

    1999-11-01

    Gamma irradiation has become the method of choice for sterilizing frozen meat and their products to reduce levels of food-borne pathogens and to extend shelf life. In this report we have employed ESR technique for detection of free radicals in sterilized and non-sterilized dry beef without bone. We have also determined the heating effects on free radicals at temperatures 176^°C and 250^°C. Meat samples were dried in a food dehydrator at 60^°C and were packaged in dry N_2. They were then sterilized by γ-irradiation (2.5 MRad), ground into powder, and placed in ESR sample tubes. Non-sterilized powder samples were used as control. While all powder samples, sterilized or not, produced a broad single line in the ESR spectra with (Δ H_pp ~ 9 G) and g = 2.013, the radical concentration in the sterilized samples increased by a factor of five. Heat treatment at 176^°C produced similar radicals. But, when samples were heated 250^°C different radical species were formed which are characterized by narrow width (Δ H_pp ~ 6 G) and lower g-value (g =2.010). In contrast with previous work, where free radicals in chicken bones were reduced by heating [1], we observed an increase in concentration. Results of structural analyses of the radicals will be presented. Ref.[1]: Radiat. Phys. Chem., 49, 477-481, 1997. Work supported by Grants from the University of Memphis

  7. Kinetics of free radical decay reactions in lactic acid homo and copolymers irradiated to sterilization dose

    International Nuclear Information System (INIS)

    Kantoglu, O.; Ozbey, T.; Gueven, O.

    1995-01-01

    The kinetics of free radical decay reactions of poly(L-Lactic acid), poly(DL-Lactic acid) and random copolymer of lactic and glycolic acid have been investigated for decays taking place in air and in vacuum. The change in ESR lines of γ-irradiated polymers have been followed over a long time period. The decay has been found to follow neither simple first-order nor second-order kinetics. Various kinetic approaches including composite first or second-order mechanisms and diffusion-controlled first or second-order equations were determined to be also unsatisfactory. The decay of radicals in bulk irradiated lactic acid homo and copolymers was found to be best described when the second-order non-classical equation with time dependent rate constant approach was used. (Author)

  8. Study on the sterilization of canned water melon by gamma irradiation

    International Nuclear Information System (INIS)

    Kim, B.M.

    1978-01-01

    In order to study the effects of gamma-irradiations on the storage life of canned water melon, the contents of canning water melon were controlled pH to 4.0 and 5.0 by adding some kinds of organic acids such as citric acid, tartaric acid, and ascorbic acid, respectively. The pH controlled water melons were canned, followed by being exposed to 0.25, 0.5, and 1.0 Mrads of gamma-ray, respectively. The results were as follows: In non-acid canned water melon, the higher doses of radiation induced the more efficiency on the extension of storage life of it even if the efficiency was mot so great. By irradiations of 1.0 Mrads, it could be kept for 15 days without any deterioration. By means of the addition of organic acids, the radiation effect on the extension of the storage life of the above food increased remarkably. In particular, the water melon cans with ascorbic acid (pH 4.0) could be kept for 60 days without any deterioration by gamma-irradiation of 0.5 and 1.0 Mrads. (Author)

  9. Sterilization of melon flies: mating competitiveness after treatment with tepa or gamma irradiation and ratios of treated to untreated flies producing population suppression

    International Nuclear Information System (INIS)

    Ashraf, M.; Keiser, I.; Harris, E.J.

    1976-01-01

    Male melon flies, Dacus cucurbitae Coquillett, treated with a single dose of the chemosterilant tepa (tris(l-aziridinyl) phosphine oxide), or with gamma irradiation, either single or fractionated doses, did not differ significantly in sexual competitiveness as determined by percentage hatch of eggs. Mating competitiveness of males treated by either method ranged from 53 to 66 percent of that of untreated males. In another study, melon flies (males and females) sterilized with 0.0125 percent tepa, the threshold dose for both sexes, completely suppressed a population when the ratio was 16:16:1:1 (sterile males-sterile females-untreated males-untreated females) as determined by no egg hatch

  10. Sterilization of proteinaceous food additives by irradiation. Temperature dependent changes in intensity of ESR signals generated by electron beam irradiation

    International Nuclear Information System (INIS)

    Sakaue, Kazushi; Murata, Yoshiyuki; Higashimura, Yutaka; Hayashi, Toru; Todoriki, Setsuko; Tada, Mikiro

    1999-01-01

    Thaumatin, egg white and soybean protein were selected as samples of proteinous food additives, and changes in the intensity of signals appearing in them after they had been irradiated with electron beams were measured by ESR. It was found by such measurement that the positions of signals of thaumatin and soy proteins are nearly the same. Changes in the intensity of radicals in thaumatin calculated on the basis of the coefficients of the respective approximations obtained by using thaumatin which had been irradiated and then stored at 4degC, 25degC, 37degC and 60degC showed that there is a temperature range to determine the remaining of such radicals (inner: 19.7degC, outer: 15.23degC) and that such radicals tend to decrease straight line-wise. It was confirmed that the intensity of signals in the protein powder such thaumatin and soy protein would not be affected at the storage condition below 15degC. (author)

  11. Sterilization of proteinaceous food additives by irradiation. Temperature dependent changes in intensity of ESR signals generated by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sakaue, Kazushi; Murata, Yoshiyuki [Graduate School of Natural Science and Technology, Okayama Univ., Okayama (Japan); Higashimura, Yutaka [San-Ei Gen F.F.I., Inc., Osaka (Japan); Hayashi, Toru; Todoriki, Setsuko [National Food Research Institute, Ministry of Agriculture, Tsukuba, Ibaraki (Japan); Tada, Mikiro [Okayama Univ. (Japan). Faculty of Agriculture

    1999-09-01

    Thaumatin, egg white and soybean protein were selected as samples of proteinous food additives, and changes in the intensity of signals appearing in them after they had been irradiated with electron beams were measured by ESR. It was found by such measurement that the positions of signals of thaumatin and soy proteins are nearly the same. Changes in the intensity of radicals in thaumatin calculated on the basis of the coefficients of the respective approximations obtained by using thaumatin which had been irradiated and then stored at 4degC, 25degC, 37degC and 60degC showed that there is a temperature range to determine the remaining of such radicals (inner: 19.7degC, outer: 15.23degC) and that such radicals tend to decrease straight line-wise. It was confirmed that the intensity of signals in the protein powder such thaumatin and soy protein would not be affected at the storage condition below 15degC. (author)

  12. Product quality control, irradiation and shipping procedures for mass-reared tephritid fruit flies for sterile insect release programmes

    International Nuclear Information System (INIS)

    1999-05-01

    This document represents the recommendations, reached by consensus of an international group of quality control experts, on the standard procedures for product quality control (QC) for mass reared tephritid flies that are to be used in Sterile Insect Technique (SIT) programs. In addition, the manual describes recommended methods of handling and packaging pupae during irradiation and shipment. Most of the procedures were designed specifically for use with Mediterranean fruit flies, Ceratitis capitata (Wied.), but they are applicable, with minor modification in some cases, for other tephritid species such as Caribbean fruit fly Anastrepha suspense, Mexican fruit fly A. ludens, and various Bactrocera species. The manual is evolving and subject to periodic updates. The future additions will include other fruit flies as the need is identified. If followed, procedures described in this manual will help ensure that the quality of mass-produced flies is measured accurately in a standardised fashion, allowing comparisons of quality over time and across rearing facilities and field programmes. Problems in rearing, irradiation and handling procedures, and strain quality can be identified and hopefully corrected before control programmes are affected. Tests and procedures described in this document are only part of a total quality control programme for tephritid fly production. The product QC evaluations included in this manual are, unless otherwise noted, required to be conducted during SIT programmes by the Field programme staff not the production staff. Additional product QC tests have been developed and their use is optional (see ancillary test section). Production and process QC evaluations (e.g., analysis of diet components, monitoring the rearing environment, yield of larvae, development rate, etc.) are not within the scope of this document. Quality specifications are included for minimum and mean acceptability of conventional strains of C. capitata, A. ludens, and A

  13. Tendon allograft sterilized by peracetic acid/ethanol combined with gamma irradiation.

    Science.gov (United States)

    Zhou, Mo; Zhang, Naili; Liu, Xiaoming; Li, Youchen; Zhang, Yumin; Wang, Xusheng; Li, Baoming; Li, Baoxing

    2014-07-01

    Research and clinical applications have demonstrated that the effects of tendon allografts are comparable to those of autografts when reconstructing injured tendons or ligaments, but allograft safety remains problematic. Sterilisation could eliminate or decrease the possibility of disease transmission, but current methods seldom achieve satisfactory sterilisation without affecting the mechanical properties of the tendon. Peracetic acid-ethanol in combination with low-dose gamma irradiation (PE-R) would inactivate potential deleterious microorganisms without affecting mechanical and biocompatible properties of tendon allograft. Controlled laboratory design. HIV, PPV, PRV and BVDV inactivation was evaluated. After verifying viral inactivation, the treated tendon allografts were characterised by optical microscopy, scanning electron microscopy and tensile testing, and the cytocompatibility was assessed with an MTT assay and by subcutaneous implantation. Effective and efficient inactivation of HIV, PPV, PRV and BVDV was observed. Histological structure and ultrastructure were unchanged in the treated tendon allograft, which also exhibited comparable biomechanical properties and good biocompatibility. The preliminary results confirmed our hypothesis and demonstrated that the PE-R tendon allograft has significant potential as an alternative to ligament/tendon reconstruction. Tendon allografts have been extensively used in ligament reconstruction and tendon repair. However, current sterilisation methods have various shortcomings, so PE-R has been proposed. This study suggests that PE-R tendon allograft has great potential as an alternative for ligament/tendon reconstruction. Sterilisation has been a great concern for tendon allografts. However, most sterilisation methods cannot inactivate viruses and bacteria without impairing the mechanical properties of the tendon allograft. Peracetic acid/ethanol with gamma irradiation can effectively inactivate viruses and bacteria

  14. Induction of dominant male sterility by using 60Co γ-rays irradiation in rice oryza sativa L

    International Nuclear Information System (INIS)

    Shu Qingyao; Wu Dianxing; Xia Yingwu; Gao Mingwei

    2000-01-01

    The fertility of M 1 plants, which developed from dried rice (c.v. Zhe9248) seeds treated with γ-rays at the dosage of 300 Gy, decreased dramatically, and some of the M 1 plants showed completely male sterile. There were still fertile and sterile plants in the M 2 F 1 population of artificially emasculated high sterile Zhe9248 M 1 plants crossed to normal variety G93-89, and consequently, Zhe9248 was back crossed to the sterile plants successively as recurrent parent. In all the above back cross populations, fertile and sterile plants segregated in a 1 : 1 ratio. The M 4 BC 2 male sterile plants were crossed to various rice materials, e.g. early season indica rice (Zhefu 504, H416), middle season indica rice (Chuan-si-ran-zhan, Yu-Zhan), maintainer lines (Fu-Nan B, 351 B) and restorer lines (IR36, 20964). In all the above F 1 populations, male sterile and fertile plants again segregated in a 1 : 1 ratio. In addition, sib-crossing were made in the back crosses and hybrid crosses between male sterile and fertile plants, male sterile and fertile plants appeared in a similar fashion as in test crosses. However, no male sterile plants were recovered from fertile plants either of back crosses or test crosses. The anthers of male sterile plants appeared small and poorly developed, the pollen showed typical abortion or round abortion, the seed set in bagged panicles was very low. The experimental data showed that this male sterile rice mutant was inherited in a single-gene mode

  15. Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)

    International Nuclear Information System (INIS)

    Suklim, Kannapha; Flick, George J.; Vichitphan, Kanit

    2014-01-01

    Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co 60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural changes (p>0.05) in maximum shear forces; however, these exposures resulted in sensory quality changes (p<0.05) as determined by a triangle overall difference test (n=50) at each irradiation level. Irradiation had no effect (p>0.05) on L ⁎ color value. Irradiation at 4 and 6 kGy resulted in listericidal reductions greater than 6.65 (Department of Medical Science, Ministry of Health, Thailand, [DMST] 1783) and 7.56 logs (DMST 4553). Irradiation doses of 1 and 2 kGy resulted in a reduction of 2.10 and 5.35 logs respectively of L. monocytogenes DMST 1783 and 1.56 and 4.19 logs respectively of L. monocytogenes DMST 4553. The D 10 values of L. monocytogenes DMST 1783 and 4553 were 0.35 and 0.45 kGy. The study indicated that low-dose gamma irradiation would increase the safety of blue swimming crab meat without unacceptable changes in texture and L ⁎ color value. - Highlights: • γ-irradiation up to 6 kGy caused no changes in fresh crab meat textural properties. • γ-irradiation increased safety of ready-to-eat product i.e. fresh crab meat. • γ-irradiation had either listericidal or listeristatic effect on L. monocytogenes. • L. monocytogenes were completely inactivated by 4 kGy and 6 kGy γ-irradiation. • 1–2 kGy lethally injured L. monocytogenes but survivors increased during storage

  16. The application of high dose food irradiation

    International Nuclear Information System (INIS)

    Bruyn, I. De

    1997-01-01

    During the 1950's to end 1970's the United States Army developed the basic methodology to produce shelf stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 25 to 45 kGy (depending on the product) at a temperature of between -20 and -40 Centigrade to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions. The product can be guaranteed for more than two years as long as the integrity of the packaging is maintained. (Author)

  17. The application of high dose food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Bruyn, I. De [Atomic Energy Corporation of South Africa LTD, Building 2000, P.O. Box 582, Pretoria 0001, (South Africa)

    1997-12-31

    During the 1950`s to end 1970`s the United States Army developed the basic methodology to produce shelf stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive `dried cooked` taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 25 to 45 kGy (depending on the product) at a temperature of between -20 and -40 Centigrade to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions. The product can be guaranteed for more than two years as long as the integrity of the packaging is maintained. (Author)

  18. Inherited partial sterility and chromosomal rearrangements in succeeding generations after irradiation of Adoxophyes orana (Lepidoptera, Tortricidae) with substerilizing doses of X-rays and fast neutrons

    International Nuclear Information System (INIS)

    Snieder, D.; Velde, H.J. ter

    1975-01-01

    Male and female adult Adoxophyes orana F.v.R. were irradiated within 24 h of eclosion with doses of X-rays between 2.5 and 22.5 krad and with 3 krad fast neutrons. The treated moths were single pair mated with untreated moths and egg hatchability was assessed. The surviving F1 progeny and also succeeding generations were tested in a similar manner. Mortality of larval and pupal stages and sex ratios were also determined. Differences observed between the fertility of the F1 from irradiated males and from irradiated females led to the hypothesis that the time of meiosis with respect to the time of irradiation is of crucial importance in the expression and inheritance of the induced rearrangements. Consequences for differences in radiosensitivity between sexes and for the application of sub-sterile insects for practical control purposes are discussed

  19. Hysteroscopic Sterilization

    Science.gov (United States)

    ... sterilization? Sterilization is a permanent form of birth control. What is tubal sterilization? Sterilization procedures for women are ... is quicker than from other types of sterilization. What are the risks of ... on for birth control. • There is a risk of injury to the ...

  20. Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

    International Nuclear Information System (INIS)

    Ross, Ralph T.; Engeljohn, Dan

    2000-01-01

    Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

  1. Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

    Science.gov (United States)

    Rababah, Taha

    The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the

  2. Radiation Sensitivity of some Food Borne Bacterial Pathogens in Animal Foods and Minced Meat

    International Nuclear Information System (INIS)

    Mohammed, W.S.; Ali, A.R.; Alexan, A.F.

    2010-01-01

    Bacteriological examination of 100 samples of animal food stuffs (fish meal and bone and meat meal; as models of dry food materials) and 50 samples of minced meat (as a model of moist food materials) revealed the isolation of different bacterial pathogens; Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Proteus spp., Staph. aureus and Salmonella species, in a decreasing order of occurrence. In the experiment; the dry food stuffs were sterilized in autoclave and the minced meat was sterilized by gamma irradiation at 10 kGy. The efficacy of gamma irradiation against the inoculated bacterial isolates (E coli 0157: H7, Salmonella enteritidis and Staph. aureus) in animal food stuffs and minced meat was investigated. Irradiated samples were stored at room temperature (25 degree C) for 2 weeks. The food borne pathogens used in this study showed a difference in radiation sensitivity. E. coli 0157: H7, Staphylococcus aureus and Salmonella enteritidis were eradicated at 1, 2 and 3 kGy, respectively. Also, inoculated pathogens in minced meat were more sensitive to ionizing radiation than dry animal food stuffs. It could be concluded that low doses of gamma irradiation are effective means of inactivating pathogenic bacteria. This radiation sensitivity is related to the bacterial isolates and the evaluated growth

  3. Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

    International Nuclear Information System (INIS)

    Gursel, B.; Gurakan, G.C.

    1997-01-01

    Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the preservation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d

  4. Sterilizing insects with ionizing radiation

    International Nuclear Information System (INIS)

    Bakri, A.; Mehta, K.; Lance, D.R.

    2005-01-01

    Exposure to ionizing radiation is currently the method of choice for rendering insects reproductively sterile for area-wide integrated pest management (AW-IPM) programmes that integrate the sterile insect technique (SIT). Gamma radiation from isotopic sources (cobalt-60 or caesium-137) is most often used, but high-energy electrons and X-rays are other practical options. Insect irradiation is safe and reliable when established safety and quality-assurance guidelines are followed. The key processing parameter is absorbed dose, which must be tightly controlled to ensure that treated insects are sufficiently sterile in their reproductive cells and yet able to compete for mates with wild insects. To that end, accurate dosimetry (measurement of absorbed dose) is critical. Irradiation data generated since the 1950s, covering over 300 arthropod species, indicate that the dose needed for sterilization of arthropods varies from less than 5 Gy for blaberid cockroaches to 300 Gy or more for some arctiid and pyralid moths. Factors such as oxygen level, and insect age and stage during irradiation, and many others, influence both the absorbed dose required for sterilization and the viability of irradiated insects. Consideration of these factors in the design of irradiation protocols can help to find a balance between the sterility and competitiveness of insects produced for programmes that release sterile insects. Many programmes apply 'precautionary' radiation doses to increase the security margin of sterilization, but this overdosing often lowers competitiveness to the point where the overall induced sterility in the wild population is reduced significantly. (author)

  5. Meat and meat product preservation by ionizing radiation

    International Nuclear Information System (INIS)

    Egginger, R.

    A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

  6. Part II: Effects of gamma irradiation on lipid and cholesterol oxidation in mechanically deboned turkey meat

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.

    2009-01-01

    The pasteurizing effect of a 2 kGy radiation dose on non-frozen mechanically deboned turkey meat was achieved without increase in cholesterol oxidation products or increases in thiobarbituric acid reactive substance values during 15 d of chilled storage following the treatments, while untreated samples were spoiled. The addition of antioxidants, such as thyme oil or α-tocopherol plus ascorbic acid, significantly inhibited the oxidative changes of cholesterol and lipids during 3 kGy treatment. (author)

  7. Effects of high-energy electron irradiation of chicken meat on Salmonella and aerobic plate count

    International Nuclear Information System (INIS)

    Heath, J.L.; Owens, S.L.; Tesch, S.; Hannah, K.W.

    1990-01-01

    Four experiments were used to determine the effects of high-energy irradiation on the number of aerobic microorganisms and Salmonella on broiler breasts and thighs. Irradiation ranging from 100 to 700 kilorads (krads) was provided by a commercial-scale, electron-beam accelerator. Irradiation of broiler breast and thigh pieces with electron beams at levels of 100, 200, 300, 400, 500, and 600 krads showed that levels as low as 100 krads would eliminate Salmonella. When 33 thighs were tested after irradiation at 200 krads, only one thigh tested presumptive positive. The total number of aerobic organisms was reduced by 2 to 3 log10 cycles at irradiation levels of 100, 200, 300, 400, 500, 600, and 700 krads. Increasing the dose above 100 krads gave little if any additional benefit

  8. Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun [Hallym University, Kangwon (Korea); Lee, Cherl Ho [Korea University, Seoul (Korea); Kim, Jung Hee [Seoul Women' s University, Seoul (Korea)

    1999-04-01

    Gamma irradiation was applied to beefs (0-5 kGy) and porks (0-30 kGy) for evaluation of their possible genotoxicity, acute toxicity and four-week oral toxicity. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, no significant differences were found between the control and treatment groups. In the study of rat hepatocarcinogenesis, the consumption of gamma irradiated beef and pork not only does not affect the formation of lipid peroxide and membrane stability but also has a possibility to inhibit hepatocarcinogenesis. Also, the consumption of {gamma} - irradiated beef and pork does not affect antioxidative defense system. In the study of the biological safety of korean red pepper, no difference was found on microbial growth between pepper extract alone or irradiated pepper extract. In the preservation study of korean traditional rice-cake(garedok), irradiation dose below 10kGy had no influence on typical sensory characteristics. The shelf-life in rice-cakes with different conditions was the longest on 10kGy treatment than 5kGy. In investigation of the consumer attitude toward irradiated foods, the main reason for the concern about irradiated foods is that compounds in the products formed by irradiation. Therefore, regulatory authorities must be encouraged to permit the sale of irradiated items when wholesomeness is established. (author). 94 refs.,31 figs., 62 tabs.

  9. Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

    International Nuclear Information System (INIS)

    Miyagusku, L.; Chen, F.; Leitao, M.F. de F.; Baffa, O.

    2003-01-01

    Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60 Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were exposed to 1.5; 3.0 and 7.0 kGy doses in the static mode at 0º and 180º in relation to the irradiation beam. Set of 18 alanine+paraffin dosimeters per treatment were distributed inside the boxes for evaluation of irradiation dose homogeneity. A separeted dose calibration curve was obtained by irradiating in the range of 1 to 10kGy. After the irradiation, the chicken breasts were stored at 5±1ºC for 39 days and were analysed microbiologically in total psychrotrophic aerobic bacteria, total mesophilic aerobic bacteria, molds and yeasts, Pseudomonas spp, Enterobacteriaceae, lactic bacteria counts and E.coli during the storage period. The results revealed a linear behaviour of the alanine+paraffin dosimeters in the range of 1 to 10kGy irradiation. In regard to the microbiological aspect, compared to the shelf-life of 5 days for the controls, there were a increasing of 1.75; 4.40 e 7.0 times shelf-life for chicken breasts irradiated with 1.5; 3.0 and 7.0kGy, respectively. There was an increasing change of the smell of burnt as the irradiation doses increased. Thus, 3kGy dose was considered as the ideal dose to assure a longer shelf-life to the product, without perceptible changes in the aspect [pt

  10. Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

    International Nuclear Information System (INIS)

    Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N.

    1994-01-01

    The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10 6 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1 o C), and stored at 8 o C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8 o C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

  11. Inherited Sterility Induced in Progeny of Gamma Irradiated Males Spiny Bollworm, Earias insulana Boisd. II. Effect on Larval and Pupal Mortality, Development and Sex Ratio

    International Nuclear Information System (INIS)

    Amin, A.R.H.; Sallam, H.A.; Mohamed, H.F.

    2010-01-01

    Spiny bollworm, Earias insulana Boisd. adult males were irradiated with sub sterilizing doses of 50,80,100 and 150 Gray (Gy) of gamma radiation. The number of surviving larvae was dose dependant and larval/pupal mortality increased as the dose applied to P1 males was increased. The larval mortality among F3 was reduced compared with that of the F1 and F2. The average developmental time from egg hatch to adult emergence at the four tested doses was slightly affected among the progeny descendant of irradiated P1 males through the three successive generations. The percentage of adult emergence was evidently reduced among F1 and F2 progeny resulting from parental males exposed to the three higher irradiation doses (80,100 and 150 Gy).The sex ratio was slightly altered in favor of males among the majority of all treatments. Raman studies of irradiated and unirradiated stones at different temperatures and irradiation times showed a relation between the bands of scattered peaks corresponding to (OH) stretching modes of vibration with the color changes

  12. Extending shelf life of poultry and red meat by irradiation processing

    International Nuclear Information System (INIS)

    Thayer, D.W.

    1993-01-01

    Research has demonstrated that ionizing radiation can inactivate parasites, eliminate or greatly reduce the populations of microbial pathogens, and extend the shelf life while preserving the desired nutritional and sensory properties of refrigerated poultry and red meats. Foodborne pathogens can be greatly reduced in population and sometimes completely eliminated from foods by low doses of ionizing radiation. The shelf life of poultry, pork, and beef can be significantly extended by treatment with ionizing radiation. Combination treatments with vacuum packaging or modified atmosphere packaging and ionizing radiation have produced better than predicted results. Additional research is needed on the combined processes

  13. Microbial contamination of red meat and consideration of gamma irradiation effects for increasing the shelf-life and decontamination of pathogenic microorganisms

    International Nuclear Information System (INIS)

    Motamedee Sadeh, F.; Majd, F.; Fathollahee, H.; Arbabi, K.; Mohammad Beygi Abhari, M.

    2003-01-01

    Red meat has a lot of microbial flora from different sources. Prevention of outbreak of food born diseases that are caused by pathogenic agents and prevention of microbial spoilage of meat that makes many losses to the human health and economic of society are very important. Also, different methods for decreasing the microbial flora under a standard allowance for increasing the shelf life and decontamination of microbial pathogens have been proposed. In this research, irradiation technique was used for this purposes. After drawing dose/survival curves for all kinds of meats microbial contamination, an optimum dose of 3 kGy for decreasing the contamination and specially for decontamination of salmonella was obtained. When meat is irradiated by 3 kGy gamma rays, it can be kept in a 4-7 d ig C refrigerator for 2 week without appearing any spoilage nor color changes or odor. Also, some of biochemical factors were analyzed and amounts of 16 amino acids were measured in the irradiated and controlled samples and no difference was observed between the samples

  14. The Use of Gamma Irradiation in the Sterilization of Streptomyces Colonizing the Tempra Paintings in Ancient Egyptian Tombs

    Directory of Open Access Journals (Sweden)

    Akmal Ali SAKR

    2013-09-01

    Full Text Available Eight out of forty six Streptomyces strains from mural paintings at the Tell Basta and Tanis tombs were exposed to increasing doses (5, 10, 15, 20, 25kGy of gamma irradiation. These strains varied in their resistance profile. S. canarius was the most resistant to gamma irradiation doses, as it was totally eliminated at 25kGy, whereas S. chibaensis and S. albidofuscus resisted to 20kGy and S. ambofaciens resisted 15kGy. The other strains under investigation showed a lower resistance to gamma irradiation. Tricyclazole (5, 7, 10 µg/mL inhibited melanin production after gamma irradiation at doses lower than lethal dose. Gamma irradiation with the previous doses enhanced the chitinease activity of irradiated Streptomyces strains, but S. canarius was the exception. No color change was observed either for pigments or for binding media, after gamma irradiation at the same doses.

  15. Long distance transport of irradiated male Glossina palpalis gambiensis pupae and its impact on sterile male yield

    International Nuclear Information System (INIS)

    Pagabeleguem, Soumaila; Seck, Momar Talla; Sall, Baba

    2015-01-01

    The application of the sterile insect technique (SIT) requires mass-production of sterile males of good biological quality. The size of the project area will in most cases determine whether it is more cost effective to produce the sterile flies locally (and invest in a mass-rearing facility) or import the sterile flies from a mass-rearing facility that is located in another country. This study aimed at assessing the effect of long distance transport of sterile male Glossina palpalis gambiensis pupae on adult male fly yield. The male pupae were produced at the Centre International de Recherche-Developpement sur l'Elevage en zone Subhumide (CIRDES), Bobo-Dioulasso, Burkina Faso, and shipped with a commercial courier service in insulated transport boxes at a temperature of ±10° to Senegal (36 h of transport). Upon arrival in the insectary in Dakar, the pupae were transferred to an emergence room and the flies monitored for 3-6 days. The results showed that the used system of isothermal boxes that contained phase change material packs (S8) managed to keep the temperature at around 10° which prevented male fly emergence during transport. The emergence rate was significantly higher for pupae from batch 2 (chilled at 4° for one day in the source insectary before transport) than those from batch 1 (chilled at 4° for two days in the source insectary before transport) i.e. an average (±sd) of 76.1 ± 13.2% and 72.2 ± 14.3%, respectively with a small proportion emerging during transport (0.7 ± 1.7% and 0.9 ± 2.9%, respectively). Among the emerged flies, the percentage with deformed (not fully expanded) wings was significantly higher for flies from batch 1 (12.0 ± 6.3%) than from batch 2 (10.7 ± 7.5%). The amount of sterile males available for release as a proportion of the total pupae shipped was 65.8 ± 13.3% and 61.7 ± 14.7% for batch 1 and 2 pupae, respectively. The results also showed that the temperature inside the parcel must be controlled around 10° with a

  16. [Sterilization and eugenics].

    Science.gov (United States)

    Shasha, Shaul M

    2011-04-01

    The term "eugenics" was coined by Francis Galton in 1883 and was defined as the science of the improvement of the human race by better breeding. "Positive eugenics" referred to methods of encouraging the "most fit" to reproduce more often, while "negative eugenics" was related to ways of discouraging or preventing the "less fit" from reproducing by birth control and sterilization. Many western countries adopted eugenics programs including Britain, Canada, Norway, Australia, Switzerland and others. In Sweden more then 62,000 "unfits" were forcibly sterilized. Many states in the U.S.A. had adopted marriage laws with eugenics criteria including forced sterilization. Approximately 64,000 individuals were sterilized. Eugenics considerations also lay behind the adoption of the Immigration Restriction Act of 1924. The Largest plan on eugenics was adopted by the Nazi regime in Germany. Hundreds of thousands of people, who were viewed as being "unfit", were forcibly sterilized by different methods: Surgical sterilization or castration with severe complications and high mortality rates. X-ray irradiation. The method was suggested by Brack, and tested by Schuman using prisoners in Block No. 10 in Auschwitz and Birkenau. Experiments were also performed by Brack on prisoners using the "window method". "Klauberg method"--injection of irritating materials into the uterus. Experiments were conducted using the plant Caladium Seguinum which was believed to have sterilization and castration properties.

  17. Irradiation effects on meat: a review Efeito da irradiação na carne: uma revisão

    Directory of Open Access Journals (Sweden)

    Fábio Costa Henry

    2009-12-01

    Full Text Available Food irradiation is a process exposing food to ionizing radiations such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources. Irradiation can induce formation of isooctane-soluble carbonyl compounds in the lipid fraction and acid-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most by irradiation dose, and aldehydes (propanal, pentanal, hexanal are influenced most by packaging type (aerobiose vs vacuum. Sulfur-containing volatiles formed from sulfur-containing compounds (primarily amino acids also contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects on odor/flavor because free radical generation and dispersion are reduced. Ultimately, radiolysis of water into free radical species may be the initiators of both lipid oxidation breakdown products and sulfur-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects of irradiation include oxygen exclusion (vacuum packaging, replacement with inert gases (nitrogen and addition of protective agents (antioxidants.A irradiação de alimentos é um processo que expõe o alimento às radiações ionizantes tais como os raios gama, emitidos pelos isótopos radioativos 60Co e 137Cs, ou, os elétrons de alta energia e os raios X. A irradiação pode induzir a formação de compostos de carbonil isooctano solúveis na fração do lipídio e carbonils solúveis nos ácidos da fração proteica da carne. A dose crescente da irradiação aumenta estes compostos, entretanto o cozimento pode reduzi-los. Entre os componentes voláteis, 1 heptene e 1 nonene são mais influenciados pela dose de radiação, e os aldeídos (propanal, pentanal, hexanal são mais influenciados pelo tipo de embalagem

  18. Sterility induction in tsetse

    Energy Technology Data Exchange (ETDEWEB)

    Curtis, C F [London School of Hygiene and Tropical Medicine (UK); Langley, P A [Bristol Univ. (UK)

    1982-01-01

    The first laboratory and field experiments on genetic control were with tsetse flies, and they made use of the sterility in crosses and hybrids between closely related species of the Glossina morsitans complex. Backcrosses indicate that there are two separate sterility mechanisms involved: (a) genetic incompatibility between a mother and the products of alien genes in the embryo or larva in the uterus; (b) inability of hybrid males to inseminate due to incompatibility of their X-chromosomes with an alien Y or autosomes. The two largest sterile male release programmes have been in Tanzania and Upper Volta, and have used irradiation at the pupal or adult stage, respectively, for the production of sterility. Male tsetse are remarkably resistant to radiosterilization and, with the doses required to induce dominant lethals in more than 95% of sperms, premature senescence and lethargic behaviour of the males tends to result. With G. morsitans irradiated at the puparial stage these effects can be alleviated by the use of a nitrogen atmosphere during irradiation. If the puparia are then transferred to air at 11/sup 0/C for transport to the release site, immediate emergence occurs on re-warming after arrival. This advantageous procedure was used for the releases in Tanzania. In addition to dominant lethals, irradiation also produces chromosome translocations which cause inherited partial sterility. A homozygous translocation line was selected but this example did not have sufficient fitness to be used in a mass rearing programme. Chemosterilants can be applied by pupal dipping, adult contact with deposits or in aerosols. Studies are now in progress on their use in association with odour-baited traps or pheromone-baited decoys as a means of sterilizing the wild population and thus avoiding the costly and difficult process of mass rearing tsetse.

  19. The application of high dose food irradiation in South Africa

    Science.gov (United States)

    de Bruyn, Ingrid Nine

    2000-03-01

    During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive "dried cooked" taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40°C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa.

  20. The application of high dose food irradiation in South Africa

    Energy Technology Data Exchange (ETDEWEB)

    Bruyn, Ingrid Nine de E-mail: debruyni@mweb.co.za

    2000-03-01

    During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40 deg. C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa. (author)

  1. The application of high dose food irradiation in South Africa

    International Nuclear Information System (INIS)

    Bruyn, Ingrid Nine de

    2000-01-01

    During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40 deg. C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa. (author)

  2. Creation of a plant for gamma-sterilization of the medical equipment and irradiation of industrial materials

    International Nuclear Information System (INIS)

    Maltceva, F.; Petukhov, V.; Chekushin, A.

    1996-01-01

    The purpose of the project. To create a powerful irradiation devices allowing to fulfill the irradiation of large-sized objects with dozes up to 4 Rad, and caring out the irradiation technologies by using of it. The basic tasks of the project and sequence of fulfillment. The realization of irradiating technologies is possible at WWR-K research reactor that is located near of Almaty . At the reactor complex, there are the means for creation powerful irradiating devices, and quite qualified personnel having the experience of works with radioactive materials is available. All of it allows, both for the staff and for the population living nearby, to have the radiation safety during of caring out of the work with the use of high intensive radioactive sources. Technical problems. The creation of plant has the following stages: - fulfilling of the calculation and design work; - caring out of mechanical works on manufacturing the irradiating devices, cartridges for irradiating sources and a hermetic tank for irradiated objects; - installation of devices, fulfilling of the tests; - purchasing or manufacturing of radioactive sources (-10-60); - loading of the sources into devices, and realization of measurements of the fields of gamma field inside the container; - making up the working instruction; - training of the personnel

  3. Societal benefits of food irradiation

    International Nuclear Information System (INIS)

    Prakash, Anuradha

    2013-01-01

    Food irradiation has a direct impact on society by reducing the occurrence of food-borne illness, decreasing food spoilage and waste, and facilitating global trade. Food irradiation is approved in 40 countries around the world to decontaminate food of disease and spoilage causing microorganisms, sterilize insect pests, and inhibit sprouting. A recent estimate suggests that 500,000 metric of food is currently irradiated worldwide, primarily to decontaminate spices. Since its first use in the 1960s the use of irradiation for food has grown slowly, but it remains the major technology of choice for certain applications. The largest growth sector in recent years has been phytosanitary irradiation of fruit to disinfest fruit intended for international shipment. For many countries which have established strict quarantine standards, irradiation offers as an effective alternative to chemical fumigants some of which are being phased out due to their effects on the ozone layer. Insects can be sterilized at very low dose levels, thus quality of fruit can be maintained. Irradiation is also highly effective in destroying microbial pathogens such as Salmonella spp., E. coli, and Listeria, hence its application for treatment of spices, herbs, dried vegetables, frozen seafood, poultry, and meat and its contribution to reducing foodborne illnesses. Unfortunately the use of irradiation for improving food safety has been under-exploited. This presentation will provide details on the use, benefits, opportunities, and challenges of food irradiation. (author)

  4. Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)

    Science.gov (United States)

    Suklim, Kannapha; Flick, George J.; Vichitphan, Kanit

    2014-10-01

    Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural changes (p>0.05) in maximum shear forces; however, these exposures resulted in sensory quality changes (p0.05) on L* color value. Irradiation at 4 and 6 kGy resulted in listericidal reductions greater than 6.65 (Department of Medical Science, Ministry of Health, Thailand, [DMST] 1783) and 7.56 logs (DMST 4553). Irradiation doses of 1 and 2 kGy resulted in a reduction of 2.10 and 5.35 logs respectively of L. monocytogenes DMST 1783 and 1.56 and 4.19 logs respectively of L. monocytogenes DMST 4553. The D10 values of L. monocytogenes DMST 1783 and 4553 were 0.35 and 0.45 kGy. The study indicated that low-dose gamma irradiation would increase the safety of blue swimming crab meat without unacceptable changes in texture and L* color value.

  5. Comparison of the effects of diet sterilization by irradiation and autoclaving on the equilibrium between eleven microbe strains seeded in the alimentary tracts of axenic mice

    International Nuclear Information System (INIS)

    Ducluzeau, R.; Clara, A.

    1978-01-01

    Eleven obligate or facultative anaerobe strains were seeded successively in the alimentary tracts of 'gnotoxenic' mice. The animals were divided into four groups which received a commercially available diet sterilized by autoclaving or by irradiation (4Mrad) or treated with the two methods in succession and supplemented or not supplemented in vitamins. A series of quantitative differential analyses carried out over a period of seven months on the faeces of the animals did not reveal any significant differences in the equilibrium that became established among the eleven strains in the faecal flora of the four groups of animals. At the end of the experiment quantitative differential analyses were performed of the stomachal and caecal flora of two animals from each group; again no differences were found in the equilibrium of the flora in the animals from the different groups. Any radiolytic products that may have been in the radiation-sterilized diet therefore had no detectable effect on the equilibrium of the microflora that the authors had chosen to establish in the alimentary tract of the 'gnotoxenic' animals. (author)

  6. Radiation sterilization

    International Nuclear Information System (INIS)

    Jacobs, G.P.

    1989-01-01

    In view of the application of ionizing radiation to sterilize pharmaceutical products, and the particular advantages of using this mode of sterilization for powders for injection, which cannot be sterilized by more conventional methods, it is important to recognise the possibility of modification of radiation response of bacteria when in close contact with various drug powders. For this study, bacterial spores, which lend themselves to dessication, and which can be dried onto an inert powder matrix, were chosen as the test system. The results of this work indicate that the additives tested have a modest protective effect on the spores. However, when considering a bacterial inactivation for sterilization purposes of between six and ten orders of magnitude, that is, a desired sterility assurance level of an expected maximum probability of a product item being non-sterile of 10 -6 , then the slight protective effect observed in this study approaches insignificance

  7. Antibacterial Activity of Clove ( Syzigium aromaticum L .) Essential Oil and Gamma Irradiation against Some Food-Borne Pathogens in Minced Chicken Meat

    International Nuclear Information System (INIS)

    Gibriel, A.Y.; ALI, H.G.M.; Abdeldaiem, M.H.

    2017-01-01

    Antibacterial activity of clove essential oil ( Syzigium aromaticum L.) against five strains of pathogenic bacteria namely, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus was investigated in vitro. The essential oil of clove exhibited antibacterial activity against tested microorganisms. Comparatively, 25, 50 and 100 ml/l concentrations of clove essential oil were of less inhibitory effect than 200, 300 and 500 ml/l concentrations. However, S. aureus showed less sensitivity towards clove essential oil inhibition; however Salmonella typhimurium was strongly inhibited by clove essential oil. Then, the effect of clove essential oil at two concentrations (3 and 5% v/w) and combined treatments between gamma irradiation at doses of 1, 2, 3, 4, 5 and 6 kGy and clove essential oil at concentrations as formerly on inactivation of Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium , Escherichia coli and Bacillus cereus inoculated into chicken minced meat was investigated. Addition of clove essential oil to samples of chicken minced meat inoculated with three pathogens reduced the counts of these pathogens, proportionally with increasing concentration. The irradiated samples at doses of 3, 4, 5 and 6 kGy and that irradiated at doses 2, 3, 4, 5 and 6 kGy of chicken minced and containing 3 and 5% completely inactivation of inoculated pathogens and not detected during cold storage at 4±1°C for 7 days. Accordingly, clove essential oil can be used as natural antimicrobial additive or in combination treatments with gamma irradiation for incorporation in various food products. Also, there is a possibility of using low doses gamma irradiation and low concentrations clove essential oil for treatment of meat products in order to this to reduce the economic cost of products and improving hygienic quality and extend its shelf-life. Therefore clove essential oil could be used as preservative ingredients in

  8. Sterile neutrino

    International Nuclear Information System (INIS)

    Anon.

    2007-01-01

    Paper deals with the information on the occurrence of the fields of the sterile neutrinos (the righthanded ones) mixed with the normal neutrinos (the lefthanded ones). Both the Max Plank Radioastronomy Institute and the Los Angeles University assumes that the occurrence of the keV mass sterile neutrinos may explain the dark matter nature, the fast rotation of the observed pulsars and the reionization processes. The issues associated with the possibility to record the sterile neutrinos were analyzed in the course of the Sterile Neutrinos in Astrophysics and Cosmology Workshop (Crans Montana, March 2006 [ru

  9. Sterilization can change properties of bioceramics

    International Nuclear Information System (INIS)

    Willmann, G.

    2003-01-01

    Bioceramics made of bioinert alumina or zirconia and bioactive hydroxyapatite are well established implant materials. Implants have to be cleaned and sterilized. When sterilized some bioceramics change their color. This may effect their properties. No decrease of mechanical strength is observed when sterilizing alumina and the novel ceramic biocomposite AMC (Alumina Matrix Composite) with steam or Co 60 Gamma irradiation. When sterilizing Y-TZP zirconia with steam a decrease of strength is observed. (Abstract Copyright [2003], Wiley Periodicals, Inc.) [de

  10. Meat for keeps

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1981-01-01

    The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

  11. Sterilization of heparinized cuprophan hemodialysis membranes

    OpenAIRE

    ten Hoopen, Hermina W.M.; Hinrichs, W.L.J.; Hinrichs, W.L.J.; Engbers, G.H.M.; Feijen, Jan

    1996-01-01

    The effects of sterilization of dry heparinized Cuprophan hemodialysis membranes by means of ethylene oxide (EtO) exposure, gamma irradiation, or steam on the anticoagulant activity and chemical characteristics of immobilized heparin and the permeability of the membrane were investigated. Sterilization did not result in a release of heparin or heparin fragments from heparinized Cuprophan. Sterilization of heparinized Cuprophan by means of EtO exposure and gamma irradiation induced a slight, i...

  12. Combining the Sterile Insect Technique with the Incompatible Insect Technique: III-Robust Mating Competitiveness of Irradiated Triple Wolbachia-Infected Aedes albopictus Males under Semi-Field Conditions.

    Science.gov (United States)

    Zhang, Dongjing; Lees, Rosemary Susan; Xi, Zhiyong; Bourtzis, Kostas; Gilles, Jeremie R L

    2016-01-01

    Combination of the sterile insect technique with the incompatible insect technique is considered to be a safe approach to control Aedes albopictus populations in the absence of an accurate and scalable sex separation system or genetic sexing strain. Our previous study has shown that the triple Wolbachia-infected Ae. albopictus strain (wAlbA, wAlbB and wPip) was suitable for mass rearing and females could be completely sterilized as pupae with a radiation dose of at least 28 Gy. However, whether this radiation dose can influence the mating competitiveness of the triple infected males was still unknown. In this study we aimed to evaluate the effects of irradiation on the male mating competitiveness of the triple infected strain under laboratory and semi-field conditions. The results herein indicate that irradiation with a lower, female-sterilizing dose has no negative impact on the longevity of triple infected males while a reduced lifespan was observed in the wild type males (wAlbA and wAlbB) irradiated with a higher male-sterilizing dose, in small cages. At different sterile: fertile release ratios in small cages, triple-infected males induced 39.8, 81.6 and 87.8% sterility in a wild type female population at 1:1, 5:1 and 10:1 release ratios, respectively, relative to a fertile control population. Similarly, irradiated triple infected males induced 31.3, 70.5 and 89.3% sterility at 1:1, 5:1 and 10:1 release ratios, respectively, again relative to the fertile control. Under semi-field conditions at a 5:1 release ratio, relative to wild type males, the mean male mating competitiveness index of 28 Gy irradiated triple-infected males was significantly higher than 35 Gy irradiated wild type males, while triple infected males showed no difference in mean mating competitiveness to either irradiated triple-infected or irradiated wild type males. An unexpected difference was also observed in the relative male mating competitiveness of the triple infected strain after

  13. Effect of radiation processing on meat tenderisation

    International Nuclear Information System (INIS)

    Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

  14. Prospects of radiation sterilization of medical devices

    International Nuclear Information System (INIS)

    Hosobuchi, Kazunari

    1992-01-01

    Since radiation sterilization was first introduced in the United States in 1956 in the field of disposable medical devices, it has become an indispensable technique for sterilization because of the following reasons: (1) introduction into dialyzers, (2) introduction in medical device makers, (3) development of disposable medical devices associated with developing both high molecular chemistry and cool sterilization, (4) rationality of sterilization process, and (5) problems of sterilization with ethylene oxide gas. To promote the further development of radiation sterilization, the following items are considered necessary: (1) an increase in the number of facilities for radiation sterilization, (2) recommendation of the international standardization of sterilization method, (3) decrease in radiation doses associated with sterilization, (4) development of electron accelerators and bremsstrahlung equipments for radiation sources, and (5) simplification of sterilization process management. Factors precluding the development of radiation sterilization are: (1) development of other methods than radiation sterilization, (2) development of technique for sterile products, (3) high facility cost, (4) high irradiation cost, (5) benefits and limits of sterilization markets, and (6) influences of materials. (N.K.)

  15. Alteration by irradiation and storage at amount of heme iron in poultry meat; Alteracoes provocadas pela irradiacao e armazenamento nos teores de ferro heme em carne de frango

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Adriana Regia Marques de; Arthur, Valter Arthur [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br

    2007-04-15

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

  16. Microbiological studies on drugs and their raw materials, 4. Sterilization of microbial contaminants in enzyme powder by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Sakai, T; Yoshida, Y; Demura, H; Yanagita, T [Toyama Univ. (Japan). Faculty of Pharmaceutical Sciences; Meiwa, M

    1978-04-01

    The decimal reduction dose of ..gamma..-ray on freeze-dried clean Escherichia coli (E. coli) cells and Bacillus subtilis spores was about 7 x 10/sup 4/ rad and it was about three times higher than that on E. coli cells suspended in saline. E. coli cells contained in Takadiastase or trypsin powder showed quite the same susceptibility of ..gamma..-irradiation as they were present cleanly. These enzyme activities were not impaired at all even at the dose of 2 x 10/sup 5/ rad. When these enzyme powders containing E. coli cells were stored under varied atmospheric relative humidity, the deleterious effect of ..gamma..-ray on bacterial cells was highly enhanced in those samples stored under more than 80.5% relative humidities. The additions of excipients, such as glucose and lactose, and of a protectant, L-cysteine, to the bacteria-containing dry enzyme powder did not show any sign of either enhancement or retardation of ..gamma..-ray action on enzyme and bacteria. Based on these observations, the utilizability of radiosterilization on biological medicaments is discussed.

  17. Inheritance of sterility in Dysdercus koenigii F. (Hemiptera: Pyrrhocoridae)

    International Nuclear Information System (INIS)

    Harwalkar, M.R.; Rahalkar, G.W.

    1979-01-01

    It has been suggested that for the control of Lepidopterous populations, release of fully competitive partially sterile males would be more advantageous than the release of completely sterile males. This suggestion is based on the fact, elucidated in many studies, that partially sterilized males mated to normal females produce totally sterile or partially sterile progeny. In Hemiptera too, F 1 progeny of partially sterile males has been shown to inherit sterility. Individual impact of sterility inherited by either sex of the F 1 progeny on population growth has been studied in an hemipteran insect Dysdercus koenigii. A dose of 7 krad induces near-complete sterility in males. When males irradiated with substerilizing doses of 1,2 and 3 krad were crossed with normal females, F 1 progeny of both sexes was partially sterile : the female being more sterile than the males. When the F 1 progeny was intercrossed, there was enhanced reduction in progeny production. (auth.)

  18. Improvement in the storability and microbiological safety of minced meat products under refrigerated storage by a combination of irradiation and microbe-inhibiting physico-chemical factors

    International Nuclear Information System (INIS)

    Banati, D.; Farkas, J.; Andrassy, E.

    1992-01-01

    The storability of minced pork refrigerated at +2 C/degrees/ was examined after the following treatments: 1. vacuum packaging, 2. reduction of meat pH from 6 to 5.4 using ascorbic acid and acidic sodium pyrophosphate, and 3. combination of the latter treatment with gamma irradiation at a dose of 1 kGy. Low pH was sufficient in itself to improve storability by 2-6 days. Irradiation alone or combined with vacuum packaging prolonged storability by 4-9 days. A reduction in pH combined with irradiation did not give any further improvement in storability, storage for more than 3 weeks led to non-microbiological changes. The normal storage life of vacuum-packed beef sausages (consisting of beef, cereals, spices) is 12 days at 0-+2 C/degrees/, which could be increased to 30 days by irradiation (2 kGy or by reducing the water activity to 0.945 with glycerine

  19. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been

  20. EB surface sterilization of food material

    International Nuclear Information System (INIS)

    Kaneko, H.; Mizutani, A.; Kato, K.; Nishikimi, T.; Taniguchi, S.

    2001-01-01

    In this paper, we introduce a food irradiation with low energetic, lower than 300keV, electrons (so-called SOFT ELECTRON) as a rather new method of food sterilization. It is also a physical sterilization method, and free from the problems mentioned above. Low energetic electrons have small penetration power (50-200micron) through raw materials, and by selecting a proper energy of electrons we can sterilize only the surfaces or skins of target materials

  1. Effect of irradiation and storage in the iron availability in lamb meat treated with different diets; Efeito da irradiacao e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Adriana Regia Marques de; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: acornel@cena.usp.br; arthur@cena.usp.br; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br; Couto, Meylene Aparecida Luzia [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: malcouto@esalq.usp.br

    2008-10-15

    Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g{sup -1}) and heme iron (13.78 for 10.52 mg.100 g{sup -1}). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

  2. Radiation sterilization of animal farm sewage

    International Nuclear Information System (INIS)

    Rosiak, J.; Perkowski, J.; Pekala, W.

    1984-01-01

    Influence of irradiation on organisms appearing in farm sewage has been discussed. Practical examples of employing the radiation to sterilization of municipal wastes and liquid sewage from the industrial swine farms have been presented. (author)

  3. Effect of sterilization by gamma-irradiation on the sorption of 137Cs, 85Sr, 139Ce, 57Co, 109Cd, 65Zn, 103Ru, 95mTc and 131I by soils

    International Nuclear Information System (INIS)

    Bunzl, K.; Schimmack, W.

    1988-01-01

    Six soils, two Sphagnum peat samples and a clay mineral were irradiated with 40 and 80 kGy (4 and 8 Mrad) from a 60 Co source. As a result the microbial biomass, determined separately for each sample, decreased considerably. Depending on the radionuclide, the sorption, as characterised by the distribution coefficient, decreased, increased or remained unchanged. The effect of the irradiation on the sorption of the radionuclides depended, in general, also on the type of the sample, especially whether well humified soils, (e.g. crop soils), poorly humified samples (Sphagnum peat, O-horizon from woodland), or a clay mineral was employed. The data reveal that irradiation produces, besides sterilization, also other effects in soils, which can change their sorption properties. (orig.)

  4. NF EN ISO 11137-1, July 2006. Sterilization of health care products - Irradiation - Part 1: Requirements for development, validation and routine control of a sterilization process for medical devices; NF EN ISO 11137-1, Juillet 2006. Sterilisation des produits de sante - Irradiation - Partie 1: exigences relatives a la mise au point, a la validation et au controle de routine d'un procede de sterilisation pour les dispositifs medicaux

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-07-01

    This part of the ISO 11137 standard specifies requirements for the development, validation and routine control of a radiation sterilization process for medical devices. Although the scope of this part of the ISO 11137 standard is limited to medical devices, it specifies requirements and provides guidance that may be applicable to other products and equipment. This part of the international standard covers radiation processes employing irradiators using the radionuclide {sup 60}Co or {sup 137}Cs, a beam from an electron generator or a beam from an X-ray generator. This part of the international standard does not: - specify requirements for development, validation and routine control of a process for inactivating the causative agents of spongiform encephalopathies such as scrapie, bovine spongiform encephalopathy and Creutzfeldt-Jakob disease; - detail specified requirements for designating a medical device as sterile; - specify a quality management system for the control of all stages of production of medical devices; - specify requirements for occupational safety associated with the design and operation of irradiation facilities; - specify requirements for the sterilization of used or reprocessed devices.

  5. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  6. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

  7. Cryoradiation sterilization - contemporary state and outlook

    International Nuclear Information System (INIS)

    Talrose, V.L.

    1995-01-01

    The new approach of radiation sterilization -cryoradiosterilization with programmed freezing - was developed for pharmaceutical solutions. Both scientific and technical problems are solved, the results are discussed. Programmed freezing of vials with the drug's solutions provides the high stability of soluted components with biological activity at sterilizing irradiation without significant change of sterilization doses. Physical, chemical, biological and pharmacological properties of a lot of drug solutions for injection satisfy official requirements after cryoradiation sterilization treatment. This method seems to be especially important for the protein systems which could be infected by dangerous viruses (VIH, hepatitis B): blood plasma, diagnostic sera, protein preparations manufactured from donor's blood, etc. (Author)

  8. Development of food preservation and processing techniques by radiation - Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun; Lee, Young Jin; Lee, Young Sook; Kim, Ha Kyung [Hallym University, Chunchon (Korea)

    2000-04-01

    Gamma irradiation was applied to chickens for evaluation of their possible genotoxicity, acute toxicity, four-week oral toxicity and nutritional safety. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay and in chromosomal aberration tests with CHL cells. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, appearance, behavior, mortality, food and water consumption of mouse of treated groups were not affected during the experimental periods(four-weeks). In urine analysis, in hematological examination as well as in serum biochemical experiment, no significant differences were found between the control and treatment groups. Although minor changes in some hematological and biochemical parameters were observed, they were in the normal range and were not dose dependent. In nutritional safety, the proximate composition of foods were not significantly changed by irradiation dose. No significant difference in the components of fatty acids were observed by gamma irradiation. In general, the amount of released free amino acid was not significantly changed by gamma irradiation. There was no difference in total amino acid content between non irradiated and irradiated samples. The SDS electrophoresis patterns of samples were not significantly different between nonirradiated and irradiated samples. The major mineral compositions of chicken were phosphorus, potassium, sodium, magnesium. The content of mineral was not significantly changed by gamma irradiation. 58 refs., 11 figs., 16 tabs. (Author)

  9. Microbial analysis of meat and meat products sold in fast food ...

    African Journals Online (AJOL)

    The present study was carried out to investigate the rate of microbial contamination of ready-to-eat meat and meat products sold in different fast food restaurants in Aba. This study was carried out between June and August, 2015. Samples were collected aseptically from five fast food restaurants using sterile polythene bags.

  10. Sterilization by oxygen plasma

    Energy Technology Data Exchange (ETDEWEB)

    Moreira, Adir Jose; Mansano, Ronaldo Domingues; Andreoli Pinto, Terezinha de Jesus; Ruas, Ronaldo; Silva Zambon, Luis da; Silva, Monica Valero da; Verdonck, Patrick Bernard

    2004-07-31

    The use of polymeric medical devices has stimulated the development of new sterilization methods. The traditional techniques rely on ethylene oxide, but there are many questions concerning the carcinogenic properties of the ethylene oxide residues adsorbed on the materials after processing. Another common technique is the gamma irradiation process, but it is costly, its safe operation requires an isolated site and it also affects the bulk properties of the polymers. The use of a gas plasma is an elegant alternative sterilization technique. The plasma promotes an efficient inactivation of the micro-organisms, minimises the damage to the materials and presents very little danger for personnel and the environment. Pure oxygen reactive ion etching type of plasmas were applied to inactivate a biologic indicator, the Bacillus stearothermophilus, to confirm the efficiency of this process. The sterilization processes took a short time, in a few minutes the mortality was complete. In situ analysis of the micro-organisms' inactivating time was possible using emission spectrophotometry. The increase in the intensity of the 777.5 nm oxygen line shows the end of the oxidation of the biologic materials. The results were also observed and corroborated by scanning electron microscopy.

  11. Radiation preservation of meat and meat products: A review.

    Science.gov (United States)

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

  12. Detection of irradiated food: Electron spin resonance measurement of irradiated meat, fish and nuts. Elektronen-Spin-Resonanz-Messungen an bestrahltem Fleisch, Fisch und bestrahlten Nuessen

    Energy Technology Data Exchange (ETDEWEB)

    Linke, B [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Helle, N [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Mager, M [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Schreiber, G A [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany); Boegl, K W [Fachgebiet Lebensmittelbestrahlung, Bundesgesundheitsamt, Berlin (Germany)

    1993-09-01

    In an intercomparison study organized by the German Federal Health Office (BGA) the use of electron spin resonance (ESR) spectroscopy as a routine method according to paragraph 35 of the German Food Legislation (LMBG) was tested for bone containing meat, fish and nuts (shells). Each participating laboratory examined six chicken, six rainbow trout and four pistachio samples. The examinations were successful, only three samples were not identified correctly and moreover these mistakes were caused by misinterpretation of the ESR spectra. 13 out of 18 participating laboratories used a new routine ESR spectrometer and all samples were identified correctly with this instrument. (orig.)

  13. Radurization of fowl meat

    International Nuclear Information System (INIS)

    Gel'fand, S.

    1974-01-01

    The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

  14. Effect of radiation processing on meat tenderisation

    Science.gov (United States)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  15. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat; Irradiacao gama no controle de bacterias patogenicas em carne de frango refrigerada

    Energy Technology Data Exchange (ETDEWEB)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aalcarde@cena.usp.br; Gallo, Claudio Rosa [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz

    2000-09-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  16. Radiation sterilization of hydrocortisone acetate

    International Nuclear Information System (INIS)

    Charef, A.; Boussaha, A.

    1989-09-01

    The feasibility of using high energy ionizing radiation for the sterilization of hydrocortisone acetate was investigated. Hydrocortisone acetate in the form of powder was exposed to different dose levels of gamma radiation using a Cobalt-60 source. The irradiated samples were examined by various physico-chemical techniques in order to detect possible radiolysis products. It was of interest to know if one could insure sterility and retain biological properties of the drug by suitable choice of radiation dose. The results showed that a 10 KGy radiation dose causes no change in the physico-chemical properties of the drug and is sufficient to obtain contaminant-free product

  17. Sterile mutant of Verbena hybrida induced by heavy ion beam irradiation and wild species V. peruviana exhibit self-incompatible phenotype

    Energy Technology Data Exchange (ETDEWEB)

    Saito, H; Hayashi, Y; Abe, T [RIKEN, Wako (Japan); Kanaya, T; Suzuki, K [Suntory Flowers Ltd., Higashiomi (Japan)

    2005-07-01

    Full text: Garden verbenas (Verbena hybrida) belonging to the Verbenaceae family are originated from interspecific hybridization among several species, many cultivars frequently produce seeds. Recently, a sterile mutant has been isolated in the verbena cultivar 'Coral Pink' of Temari series (Suntory Flowers Ltd., Tokyo, Japan) by mutation induction using heavy-ion beams at RIKEN Accelarator Research Facility (RARF, Saitama, Japan). We investigated pollen and ovule fertility assessed by acetocarmin staining, seed-set following controlled-pollination tests and behavior of pollen tubes in pistils with the sterile mutant of 'Coral Pink' (SC) and its original fertile one (FC). As the results, although SC has functional male and female gametes, few self-pollinated flowers carry out seed-set, leading to sterile phenotype. Additionally, the sterile mechanism of SC was compared with the wild species V. peruviana (VP) which is one of origin of Temari series and exhibits sterility. Interestingly, similar phenotype was observed in PV. We further investigated, therefore, whether there are differences on self-incompatible reaction between SC and VP. (author)

  18. Sterile mutant of Verbena hybrida induced by heavy ion beam irradiation and wild species V. peruviana exhibit self-incompatible phenotype

    International Nuclear Information System (INIS)

    Saito, H.; Hayashi, Y.; Abe, T.; Kanaya, T.; Suzuki, K.

    2005-01-01

    Full text: Garden verbenas (Verbena hybrida) belonging to the Verbenaceae family are originated from interspecific hybridization among several species, many cultivars frequently produce seeds. Recently, a sterile mutant has been isolated in the verbena cultivar 'Coral Pink' of Temari series (Suntory Flowers Ltd., Tokyo, Japan) by mutation induction using heavy-ion beams at RIKEN Accelarator Research Facility (RARF, Saitama, Japan). We investigated pollen and ovule fertility assessed by acetocarmin staining, seed-set following controlled-pollination tests and behavior of pollen tubes in pistils with the sterile mutant of 'Coral Pink' (SC) and its original fertile one (FC). As the results, although SC has functional male and female gametes, few self-pollinated flowers carry out seed-set, leading to sterile phenotype. Additionally, the sterile mechanism of SC was compared with the wild species V. peruviana (VP) which is one of origin of Temari series and exhibits sterility. Interestingly, similar phenotype was observed in PV. We further investigated, therefore, whether there are differences on self-incompatible reaction between SC and VP. (author)

  19. Effect of high-energy electron irradiation of chicken meat on thiobarbituric acid values, shear values, odor, and cooked yield

    International Nuclear Information System (INIS)

    Heath, J.L.; Owens, S.L.; Tesch, S.; Hannah, K.W.

    1990-01-01

    Experiments were conducted to determine whether electron-beam irradiation would affect shear values, yield, odor, and thiobarbituric acid (TBA) values of chicken tissues. Broiler breasts (pectoralis superficialis) and whole thighs were irradiated with an electron-beam accelerator at levels to produce adsorbed doses of 100, 200, and 300 krads on the surface of the sample. The thigh samples were stored for 2, 4, and 8 days before testing for TBA values. The depth to which the radiation had penetrated the pectoralis superficialis muscle was also determined. Radiation penetrated 22 mm into slices of pectoralis superficialis muscle when 100 krad was absorbed by the surface of the tissue. The dose absorbed beneath the tissue surface to a depth of 10 mm was larger than the dose absorbed at the surface. The absorbed dose decreased as the depth of penetration increased. For cooked breast tissue, the shear values and moisture content were not affected by the absorbed radiation. Cooking losses of aged breast tissue were not affected by irradiation, but cooking losses were reduced in breast tissue that had not been aged. Irradiating uncooked thigh and uncooked breast samples produced a characteristic odor that remained after the thighs were cooked but was not detectable after the breast samples were cooked. With two exceptions, no significantly different TBA values were found that could be attributed to irradiation

  20. Effect of irradiation and soaking in BHT and sodium pyrophosphate on meat proteins and lipids during cold storage

    International Nuclear Information System (INIS)

    Hassan, I.M.; Emam, O.A.

    1988-01-01

    The effect of irradiation treatments up to 10 KGy, soaking in a solution containing 0.5% Na-pyrophosphate and 250 ppm butylated hydroxy toluene (BHT) and a combination of both treatments on the nitrogen content and solubility, protein fractions and lipids stability in beef steaks during cold storage at 4 ± 1°C was followed until the samples were rejected by sensory evaluation. The least effective radiation doses for soluble protein nitrogen (SPN), total soluble nitrogen (TSN) and total nitrogen (TN) were 2, 5 and 10 KGy, respectively. Such effects were proportionally related to the applied dose. The loss in nitrogen compounds and/or their solubility which occurred upon irradiation appeared to be retarded by soaking treatment. Irradiation treatments induced additional protein fraction which seems to be originated from the sarcoplasmic proteins. After the resolution of rigor mortis, the incremental rate of nitrogen extractability was inversely related to the irradiation dose. Another protein fraction was detected only in the 10 KGy irradiated samples after 14 days of cold storage which might be originating from fibrillar proteins as a result of its interaction with some lipid oxidation products. However, soaking treatment itself caused extensive changes in protein fractions, in contrast, protection from radiation and radiation after-effects were observed

  1. Efficacy of gamma sterilization technique for biofertilizer carrier production

    International Nuclear Information System (INIS)

    Rallos, Roland V.; Rivera, Faye G.; Anarna, Julie A.; Rojales, Jacqueline S.

    2013-01-01

    Th use of gamma irradiation as sterilization technique for biofertilizer carrier is very efficient and practical especially in large scale production. The results of this study on the efficacy of gamma sterilization justify research on the effects of established doses of gamma irradiation on the physico-chemical properties of the clay-charcoal mixture

  2. Genetic basis of the sterile insect technique

    International Nuclear Information System (INIS)

    Robinson, A.S.

    2014-01-01

    The use of the sterile insect technique for insect control relies on the introduction of sterility in the females of the wild population. This sterility is produced following the mating of these females with released males carrying, in their sperm, dominant lethal mutations that have been induced by ionizing radiation. As well as radiation-induced sterility, natural mechanisms can be recruited, especially the use of hybrid sterility. Radiation is usually one of the last procedures that insects undergo before leaving mass-rearing facilities for release in the field. It is essential that the dosimetry of the radiation source be checked to ensure that all the insects receive the required minimum dose. A dose should be chosen that maximizes the level of introduced sterility in the wild females in the field. Irradiation in nitrogen can provide protection against the detrimental somatic effects of radiation. Currently, the development of molecular methods to sterilize pest insects in the field, by the release of fertile insects carrying trans genes, is very much in vogue. It is concluded that using a physical process, such as radiation, will always have significant advantages over genetic and other methods of sterilization for the large-scale application of the sterile insect technique. (author)

  3. Sewage sterilization through gamma radiation

    International Nuclear Information System (INIS)

    Vieira, D.V.; Teixeira, W.M.S.; Silva, F.C.A. da

    2017-01-01

    Lack of sewage treatment and adequate sanitation conditions can contribute to the proliferation of numerous parasitic and infectious diseases in addition to water degradation. Approximately fifty types of infections can be transmitted from a sick to a healthy person through different pathways involving human excreta. Untreated sewage can contaminate water, food, hands, soil, etc. Epidemics of certain diseases such as typhoid, cholera, dysenteries, etc., and countless cases of worms are responsible for high mortality rates in third world countries. In the work the different techniques of sewage treatment by disinfestation and sterilization were analyzed, highlighting the use and the advantages of the gamma radiation as well as the aspects of the radiological protection involved. The technique of sewage sterilization using gamma radiation is a method of controlling bacteria and microorganisms. It is estimated that more than 200 large irradiators are in operation worldwide, of which 5 are in Brazil, for general sterilization use. These facilities use a large amount of radioactive material, in the order of millions of Becquerel, for sterilization with high doses of radiation, which can generate lethal doses in a few minutes. These industrial facilities use Cobalt-60, being classified by the International Atomic Energy Agency - IAEA as Category 1 of high risk, and must possess a high level of radiological protection to carry out the sterilization, standing out the defense in depth. Specific legislation on radiological protection should be drafted for safe work and avoid future radiation accidents

  4. Ultraviolet sterilization

    International Nuclear Information System (INIS)

    Schenck, G.O.

    1987-01-01

    Artificial ultraviolet radiation sources can supply bactericidal energy in such a high dosage that in less than a second a higher degree of disinfection is accomplished than by sun irradiation in hours. Bacteria, viruses, phages, and organic micropollutants can be degraded by photochemical wet combustion down to and below detection limits of organic carbon. There are no known ultraviolet-resistant microorganisms. There are limitations to ultraviolet treatment which can often be overcome by adequate technical measures. Unlike other water purification processes, ultraviolet irradiation only exterminates living organisms. The radiation must be able to penetrate to the objects of the kill; in a dose large enough to kill, and long enough to kill and prevent new growth. Contrary to filters, ultraviolet flow-through reactors do not restrict free flow significantly. In contrast to distillation, ultraviolet irradiation imposes no phase changes to the water. Used as a sequence in ultrapure water systems, maintenance requirements are virtually nonexistent; because of the absence of dissolved and particulate matter in purified water, mechanical cleaning of the photoreactor chambers is not essential. The process is highly economical; energy consumption is low and supervision minimal. 103 refs., 45 figs., 15 tabs

  5. The status of food irradiation technology

    International Nuclear Information System (INIS)

    Sivinski, J.S.

    1989-01-01

    Irradiation is a mature technology for many uses, such as medical product sterilization, crosslinking of plastics, application of coatings, stabilization of natural and synthetic rubbers prior to vulcanization, and in plant genetics. It also has many potential applications in the food and agriculture industries, especially in the postharvest activities associated with processing, storing, and distribution and in utilization and consumption. The safety of food irradiation has been thoroughly studied and established by distinguished scientists of international stature and unimpeachable credentials. Approximately 30 countries permit food irradiation and it is commercially used in 21. Parasites are of serious concern since their impact on human health and economic productivity is significant, especially in developing countries with sanitation and food control problems. Parasites in meat and fish can be rendered sterile or inactivated with irradiation, and the potential for improved human health is significant. The second area for immediate use of irradiation is in meeting plant quarantine requirements. The benefits described above and the approval of the scientific community are moving the technology toward greater utilization

  6. Radiation preservation with reduced nitrites of bacon and other cured meats - a review

    International Nuclear Information System (INIS)

    Singh, H.

    1987-01-01

    The main problem caused by nitrite as a preservative is the formation of carcinogenic nitrosamines in bacon and other cured meats. This has led to a search for alternatives to the use of nitrite. Irradiation with reduced level of nitrite is a promising alternative to the use of current levels of nitrite. Radurization (radiation pasteurization) of bacon containing 20 to to 40 mg/kg of nitrite in evacuated packages, irradiated and stored at 4 degrees C, gives a product with good organoleptic qualities and extended shelf life of > 80 days vs. < days 30 days for the conventionally treated bacon. Radappertization (radiation sterilization) of bacon containing 20 mg/kg of nitrite at a dose of about 30 kGy, irradiated at -20 degrees or lower in evacuated packages, results in a product that is shelf stable for months to years at room temperature (∼ 25 degrees C). It has organoleptic properties comparable to commercial bacon in terms of color, flavor, odor and texture. Irradiation also reduces the nitrite and preformed nitrosamines present in bacon. Lower levels of nitrosamines are formed on cooking irradiated bacon containing presently used commercial levels of nitrite (120-150 mg/kg) and the levels of nitrosamines become negligible with 20 mg/kg of nitrite. Various aspects of preservation of bacon and other cured meats are reviewed in this report with emphasis on radiation processing. 357 refs

  7. Radiation sterilization facility for melon fly

    International Nuclear Information System (INIS)

    Danno, A.

    1985-01-01

    The melon fly (Dacus cucurbitae Coquillett) has been observed in Amami Island since l975. Kagoshima Prefecture has had a melon fly eradication project underway since 1979. A mass-fearing facility and a radiation sterilization facility were constructed in Naze in March of l98l. In the early stages of the project, sterile insects were produced at the rate of 4 x l0/sup 6/ pupae/week. In the later stages, the activity of the project was enlarged by tenfold. The conditions for design of the radiation sterilization facility, which has been developed with a central control system for automated irradiation, are examined from an engineering standpoint

  8. Application of radiation sterilization to bone allografts

    International Nuclear Information System (INIS)

    Li Youchen; Li Baoxing; Sun Shiquan

    2003-01-01

    With prominent features of high penetration, no temperature increases, no harm residues and easy dose control, radiation sterilization technology is widely used in the sterilization of bone allografts. During the radiation sterilization of bone allografts, the irradiation dose should be optimized to ensure sterilization of grafts and preservation of biological properties of bone. The immunogenicity of allografts is decreased by irradiation. IAEA devoted great efforts to generalization of the radiation sterilization of tissue allografts in developing countries since 1986. Tissue Bank of China Institute for Radiation Protection (CIRP) was initially established in 1988 with the support of IAEA, afterwards restructured into Shanxi Provincial Tissue Bank (SPTB). The SPTB, as the first manufacturer of the irradiated bone allografts in the country, was granted production license by the State Food and Drug Administration of China. The SPTB sponsored IAEA/RCA Training Courses, National Symposium on Bone Grafting, and National Training Course on Bone Banking. Technique of radiation sterilization for bone grafts has become popularized in China after these activities. (authors)

  9. ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE

    Directory of Open Access Journals (Sweden)

    R. T. Timakova

    2016-01-01

    Full Text Available In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation sterilization, so it is very important to control irradiated food products to determinea fact of irradiation and residual effects. The experimental data obtained on the domestic spectrometer EPR series Labrador Expert X, which was developed by Spektr LLC with the assistance of the research team of the authors from the Institute of Natural Sciences of UrFU named after Yeltsin B. N., indicate the presence of free radicals in the samples of boneless beef, which is probably associated with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat samples carried out in laboratory conditions allows a comparison of the spectra before and after irradiation. The dose of irradiation of poultry was 12 kGy. This dose was selected based on the practice of recognizing the radiation doses of 10-12 kGy as safe, which was established in many countries. It was found that in the range of the magnetic fields from 3272 to 3280 Gs, there was a weak EPR signal with an amplitude of 7.28 e-05 and D less than 1. Such a background signal can be explained by stress in the birds, peculiarities of feeding and other factors. After irradiation at a dose of 12 kGy, the ESR signal increased in the range of the magnetic fields from 3273 to 3286 Gs and D was higher than 1. This technology or, in other words, radappertization, is an industrialsterilization of food products for long storage at positive temperatures, which precludes re-contamination by microorganisms. After irradiation, the fivefold increase in the amplitude of the ESR signal was observed and two additional signals with small amplitude appeared. The fact of irradiation/absence of irradiation of the samples was also confirmed by

  10. Food irradiation combined with refrigeration in food industrial plants

    International Nuclear Information System (INIS)

    Boisseau, P.

    1991-01-01

    Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research

  11. The use of irradiated ingredients in food processing

    International Nuclear Information System (INIS)

    Kiss, I.; Zachariev, G.; Farkas, J.; Szabad, J.; Toth-Pesti, K.

    1978-01-01

    The microbe-count reducing effects of gamma radiation and of ethylene oxide were compared in ground paprika and dried onion flakes. It was established that the commercially applied ethylene oxide gas treatment has the same bactericidal effect (2-3 log cycles reduction of the total viable bacterial count) as a 5kGy radiation dose. However, ethylene oxide treatment of paprika was practically ineffective in relation to the mould count, while irradiation with 5kGy destroyed the moulds very effectively. The colour and pigment content of paprika powder were not diminished by this radiation dose. A dry mixture intended for use in canned luncheon meat was treated with 5kGy. The canned meat product produced with the radiation-decontaminated ingredients was microbiologically stable even when heat-sterilized by a sterilization equivalent of F 0 =1.1. Considering the organoleptic features and microbiological safety, a heat treatment of about F 0 =3 is suggested when using irradiated ingredients. This is about the half of the F 0 value generally proposed for completely stable canned meat products. Besides the saving of energy, a good quality can be achieved by using radiation-decontaminated ingredients. (author)

  12. Degradation of chitosan-based materials after different sterilization treatments

    International Nuclear Information System (INIS)

    San Juan, A; Montembault, A; Royaud, I; David, L; Gillet, D; Say, J P; Rouif, S; Bouet, T

    2012-01-01

    Biopolymers have received in recent years an increasing interest for their potential applications in the field of biomedical engineering. Among the natural polymers that have been experimented, chitosan is probably the most promising in view of its exceptional biological properties. Several techniques may be employed to sterilize chitosan-based materials. The aim of our study was to compare the effect of common sterilization treatments on the degradation of chitosan-based materials in various physical states: solutions, hydrogels and solid flakes. Four sterilization methods were compared: gamma irradiation, beta irradiation, exposure to ethylene oxide and saturated water steam sterilization (autoclaving). Exposure to gamma or beta irradiation was shown to induce an important degradation of chitosan, regardless of its physical state. The chemical structure of chitosan flakes was preserved after ethylene oxide sterilization, but this technique has a limited use for materials in the dry state. Saturated water steam sterilization of chitosan solutions led to an important depolymerization. Nevertheless, steam sterilization of chitosan flakes bagged or dispersed in water was found to preserve better the molecular weight of the polymer. Hence, the sterilization of chitosan flakes dispersed in water would represent an alternative step for the preparation of sterilized chitosan solutions. Alternatively, autoclaving chitosan physical hydrogels did not significantly modify the macromolecular structure of the polymer. Thus, this method is one of the most convenient procedures for the sterilization of physical chitosan hydrogels after their preparation.

  13. Influence of oxygen and long term storage on the profile of volatile compounds released from polymeric multilayer food contact materials sterilized by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Salafranca, Jesús, E-mail: fjsl@unizar.es [Aragón Institute of Engineering Research (I3A), EINA, Department of Analytical Chemistry, University of Zaragoza, María de Luna 3 (Torres Quevedo Bldg.), 50018 Zaragoza (Spain); Clemente, Isabel, E-mail: isabelclemente1984@gmail.com [Aragón Institute of Engineering Research (I3A), EINA, Department of Analytical Chemistry, University of Zaragoza, María de Luna 3 (Torres Quevedo Bldg.), 50018 Zaragoza (Spain); Isella, Francesca, E-mail: Francesca.Isella@goglio.it [Goglio S.p.A. Packaging Division, Via dell' Industria 7, 21020 Daverio (Italy); Nerín, Cristina, E-mail: cnerin@unizar.es [Aragón Institute of Engineering Research (I3A), EINA, Department of Analytical Chemistry, University of Zaragoza, María de Luna 3 (Torres Quevedo Bldg.), 50018 Zaragoza (Spain); Bosetti, Osvaldo, E-mail: Osvaldo.Bosetti@goglio.it [Goglio S.p.A. Packaging Division, Via dell' Industria 7, 21020 Daverio (Italy)

    2015-06-09

    Highlights: • 13 different food-use multilayers unirradiated and gamma-irradiated were studied. • 60–80 compounds/sample were identified by SPME–GC–MS even after 8-month storage. • Volatile profile of air- and N{sub 2}-filled bags greatly differed after irradiation. • Principal component analysis classified the samples into 4 groups. • Migration from irradiated materials to vapor phase was much lower than EU limits. - Abstract: The profile of volatile compounds released from 13 different multilayer polymeric materials for food use, before and after their exposure to gamma radiation, has been assessed by solid-phase microextraction–gas chromatography–mass spectrometry. Thermosealed bags of different materials were filled with either air or nitrogen to evaluate the oxygen influence. One-third of the samples were analyzed without irradiation, whereas the rest were irradiated at 15 and 25 kGy. Half of the samples were processed just after preparation and the other half was stored for 8 months at room temperature prior to analysis. Very significant differences between unirradiated and irradiated bags were found. About 60–80 compounds were released and identified per sample. A huge peak of 1,3-ditertbutylbenzene was present in most of the irradiated samples. An outstanding reproducibility in all the variables evaluated (chromatograms, oxygen percentage, volume of bags) was noticed. Independently of filling gas, the results of unirradiated materials were almost identical. In contrast, the chromatographic profile and the odor of irradiated bags filled with nitrogen were completely different to those filled with air. Principal component analysis was performed and 86.9% of the accumulated variance was explained with the first two components. The migration of compounds from irradiated materials to the vapor phase was much lower than the limits established in the Commission Regulation (EU) No 10/2011.

  14. Radiosterilization or sterilization by steam. Procedures for sterilization of spices

    International Nuclear Information System (INIS)

    Warmbold, J.

    1994-01-01

    The article compares two different methods for the sterilization of spices, namely radiosterilization and sterilization with steam. The first method applies ionizing radiation which can alter the chemical composition of the products. Tests have shown, however, that radiation doses up to 10 kGy will not induce the formation of carcinogenic agents in the foodstuffs, or of toxic substances, and thus are a wholesome method of preservation. Any modifications of taste, color or smell, or loss of vitamins, can be avoided by proper dose control and standard irradiation conditions. Sterilization by steam is a method achieving substantial suppression of the formation of germs, aerobic spores, yeasts, mould, and gramnegative germs, while preserving in most cases the essential oils. It may result in sensoric alterations, i.e affect the color, smell or taste, but in general the spices thus treated preserved their characteristic properties. The method is a good alternative to radiosterilization. The article adds some concluding information on mandatory labelling of irradiated food imported from third countries

  15. Radiation sterilization of pharmaceuticals (eg chloramphenicol)

    International Nuclear Information System (INIS)

    Zeegers, F.; Tilquin, B.

    1991-01-01

    In connection with the ongoing world-wide application of irradiation as a new technology for sterilization, the identification of the drugs products is very important. Introduction of radiosterilization of pharmaceuticals is proceeding at a slower rate than that for disposable medical supplies; it is the responsibility of the manufacturer to prove that degradation of products is safe. Major advantages in the use of radiation as a sterilization procedure are high penetrating power, small temperature rise, ease of control and minimal degradation of irradiated solid drugs [fr

  16. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  17. Comparative effect of steam and gamma irradiation sterilization of sawdust compost on the yield, nutrient and shelf-life of Pleurotus ostreatus (Jacq. Ex.Fr) Kummer stored in two different packaging materials

    International Nuclear Information System (INIS)

    Kortei, J. N. K.

    2015-06-01

    influence of radiation on drying rate of oyster mushrooms were determined by five non- linear regression models (Lewis, Page, Henderson and Pabis, Diffussion and Wang and Singh by the estimation of R 2 , X 2 and RMSE). The total phenolic contents, flavonoids and free radical scavenging activity DPPH (2, 2' - diphenyl- 1- picrylhydrazyl) as sources of natural antioxidant of stored mushroom in polypropylene and polythene packs were determined using aqueous, ethanol and methanol extracts by Folin- Ciocalteau method. Finally, the influence of gamma irradiation on the colour characteristics were determined by the Hunter L * a* b* and Browning Index (BI) method while textural characteristics were determined mechanically by measuring Texture Hardness (kgf), Fracturability (N), Cohesiveness, Chewiness (N), Springiness (mm), Gumminess, Adhesiveness (kgf.s) and Resilience of fresh, dry and rehydrated mushrooms. The mechanical estimation to textural characters obtained were compared mean scores on 9-point Hedonic scale of sensory acceptability attributes (appearance, colour, aroma, taste, mouthfeel and overall acceptability of coded samples in two packaging containers. The survey demonstrated the popularity of drum (moist heat) technique of sterilization in Ghana. Majority (64%) of the respondents were dissatisfied with the method of sterilization of compost and spawn substrate with 36% indicated the method was alright by them. Majority (82%) of the respondents have never heard of sterilization of food or mushroom by gamma irradiation technique. Because of the high contamination rate of the steam sterilized compost and spawn substrate, the farmers indicated the need to achieve better sterilization for these starting material for mushroom cultivation. Drying was selected as the most popular preservation method as the fresh fruiting bodies have short shelf-life and P. ostreatus was found to be the most preferred mushroom followed by the termite mushroom (Termitomyces sp.). The

  18. Gamma-sterilization

    International Nuclear Information System (INIS)

    Lindgren, E.

    1974-01-01

    The author makes a survey of his experience in sterilization and sterility control of medical products. At present three different methods are used, steamsterilization, gassterilizing and gammasterilizing. The investments and costs for gamma radiation is presented and a comparison of the costs for gamma- and gassterilization including sterility control is made. (M.S.)

  19. ISO radiation sterilization standards

    International Nuclear Information System (INIS)

    Lambert, Byron J.; Hansen, Joyce M.

    1998-01-01

    This presentation provides an overview of the current status of the ISO radiation sterilization standards. The ISO standards are voluntary standards which detail both the validation and routine control of the sterilization process. ISO 11137 was approved in 1994 and published in 1995. When reviewing the standard you will note that less than 20% of the standard is devoted to requirements and the remainder is guidance on how to comply with the requirements. Future standards developments in radiation sterilization are being focused on providing additional guidance. The guidance that is currently provided in informative annexes of ISO 11137 includes: device/packaging materials, dose setting methods, and dosimeters and dose measurement, currently, there are four Technical Reports being developed to provide additional guidance: 1. AAMI Draft TIR, 'Radiation Sterilization Material Qualification' 2. ISO TR 13409-1996, 'Sterilization of health care products - Radiation sterilization - Substantiation of 25 kGy as a sterilization dose for small or infrequent production batches' 3. ISO Draft TR, 'Sterilization of health care products - Radiation sterilization Selection of a sterilization dose for a single production batch' 4. ISO Draft TR, 'Sterilization of health care products - Radiation sterilization-Product Families, Plans for Sampling and Frequency of Dose Audits'

  20. Survival of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or in mechanically deboned chicken meat gamma irradiated in air or vacuum at temperatures of -20 to +20 C

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.

    1991-01-01

    Response-surface methodology was used to develop predictive equations for the response of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or within mechanically deboned chicken meat (MDCM) to the effects of γ radiation doses of 0 to 3.60 kGy (100 krad = 1 kGy) at temperatures of -20 to +20 C in air or vacuum. A streptomycin-resistant mutant was used in these studies to allow accurate estimations of the surviving salmonellae in the presence of residual normal flora. This strain has been demonstrated to have no significant shift in its biological properties nor in its resistance to ionizing radiation. The response of S. typhimurium to gamma radiation was similar on both chicken legs and MDCM. The radiation was significantly more lethal to the bacterial cells at temperatures above freezing. The response-surface equations developed from the studies predict that the number of viable cells per gram of MDCM or per square centimeter of the surface of chicken legs would be reduced approximately 2.8 to 5.1 log units at 0 C by radiation doses within the range of 1.5 to 3.0 kGy. The results of the present studies are similar to those obtained previously with sterile mechanically deboned chicken meat

  1. Ionizing Radiation for the Elimination of Salmonellae from Frozen Meat

    International Nuclear Information System (INIS)

    Ley, F.J.

    1968-01-01

    The radiation resistance in frozen meat of a number of different serotypes of Salmonella has been examined. A dose of 0.65 Mrad achieves a 10 6 reduction in the numbers of the most resistant types and this dose has been shown to be effective in eliminating salmonellae from naturally contaminated meat. Some results are outlined which show that (a) Salmonella resistance is higher in frozen meat than in unfrozen meat, (b) pre-irradiation growth of the organisms in meat does not influence resistance, (c) salmonellae surviving irradiation grow at a slower rate than unirradiated organisms and appear to be unchanged in serological properties or phage type. Reference is made to wholesomeness tests carried out on irradiated meat and to the current situation on legislation in the United Kingdom controlling the irradiation of food. The identification of irradiated food is also mentioned. (author)

  2. Food irradiation and its biological effects

    International Nuclear Information System (INIS)

    Shah, Alok; Nanjappa, C.; Chauhan, O.P.

    2014-01-01

    Irradiation of foods drew attention mostly in 1960s for disinfestation of food grains, spices and sprout inhibition in mainly potato and onion. γ-irradiation at 0.25 to 1 kGy dosage levels are usually used for irradiating grains, legumes, spices and sprout-prone vegetables. Irradiation of foods with in permissible dosage levels of 0.25 to 5 kGy is usually considered fairly safe from human consumption point of view not withstanding usual health concerns about its usage in foods. Irradiation of foods, in mostly solid or semi-solid form, at 5 kGy levels of γ-irradiation can achieve radicidation or, radiation equivalent of pasteurization and, if γ-irradiation is used at 10 kGy, it can achieve radappertization or, radiation equivalent of thermal commercial sterilization. However, the food industry uses γ-irradiation at 0.25 to 2 kGy only for mostly disinfestation of food grains/legumes, spices, sprout inhibition in potato and onion and, for surface sanitation of frozen fish, poultry and meat. Exposure to irradiation creates free radicals in foods that are capable of destroying some of the spoilage and pathogenic microflora but the same can also damage vitamins and enzymes besides creating some new harmful new chemical species, called unique radiolytic products (URPs), by combining with certain chemicals that a food may be laced with (like pesticides/fungicides). Exposure to high-energy electron beams are also known to create deleterious biological effects which may even lead to detection of trace amounts of radioactivity in the food. Some possible causes delineated for such harmful biological effects of irradiation include: irradiation induced vitamin deficiencies, the inactivity of enzymes in the foods, DNA damage and toxic radiolytic products in the foods. Irradiation, a non-thermal food preservation technique, has a role in salvaging enormous post harvest losses (25-30%) in developing economies to increase the per capita availability of foods. (author)

  3. Sterilization plants equipped with the isotopic gamma radiation sources

    International Nuclear Information System (INIS)

    Mehta, K.; Chmielewski, A.G.

    2007-01-01

    Presentation describes different isotopic gamma radiation sources applicable for sterilization of food and medical materials. Certain gamma pallet irradiators, mini gamma irradiators and different scale gamma tote irradiators are presented. It is concluded, that about two hundreds plants with gamma radiation sources operates in different countries. However, industrially developed countries must construct much more plants than operates now

  4. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  5. Gamma radiation sterilization of Bactrocera invadens (Diptera ...

    African Journals Online (AJOL)

    The African invader fly, Bactrocera invadens, an invasive pest in Africa since 2003, causes damage and poses a threat to the mango and horticultural industry. Its control is therefore needed. Sterilization of males using gamma radiation doses (25, 50 and 75 Gy) as a means of population control was investigated. Irradiation ...

  6. Sterilization of heparinized cuprophan hemodialysis membranes

    NARCIS (Netherlands)

    ten Hoopen, Hermina W.M.; Hinrichs, W.L.J.; Hinrichs, W.L.J.; Engbers, G.H.M.; Feijen, Jan

    1996-01-01

    The effects of sterilization of dry heparinized Cuprophan hemodialysis membranes by means of ethylene oxide (EtO) exposure, gamma irradiation, or steam on the anticoagulant activity and chemical characteristics of immobilized heparin and the permeability of the membrane were investigated.

  7. Sterilization of spices through ionizing radiation

    Energy Technology Data Exchange (ETDEWEB)

    Heins, H G; Ulmann, R M

    1971-10-01

    Sterilization of spices is discussed in relation to other methods. Efficiency, organoleptic inspection and costs of the treatment are considered. It is concluded that the irradiation method is feasible and acceptable with respect to taste and juridicial requirements. (G.J.P.). 12 refs.; 1 figure; 4 tabs.

  8. The possibility of gamma ray sterilization by using ITU TRIGA Mark II reactor

    International Nuclear Information System (INIS)

    Bilge, A.N.; Tugrul, B.; Yavuz, H.

    1988-01-01

    Gamma rays are one of the effective method for sterilization which is preferred for a long time. Generally Co-60 radioisotope sources betatrons or accelerators are used for the sterilization. In this work, it was aimed to find the possibilities of the sterilization by gamma rays obtained in ITU TRIGA Mark-II radial tube. Radiation dosages are measured in the radial tube and several medical products are irradiated. Irradiation is arranged according to the desired dosages. Irradiated sterilized goods (mainly medical products) tested and checked at the Governmental Medical Health Center and results compared with literature. It can be seen that this kind of irradiation is a good tool for sterilization. Unfortunately, because of the stability of the radial tube and impracticality of the system it is rather difficult to compete with industrial system using Co-60 and accelerators. Nevertheless, this type of irradiation is also applicable for the purpose of the sterilization by using ITU TRIGA Mark II. (author)

  9. New development for food irradiation and its possibility

    International Nuclear Information System (INIS)

    Ito, Hitoshi

    1998-01-01

    In food industry, irradiation technology is paid attention because there are many problems on the sterilization of meat, spices, etc. and insect-killing for imported vegetables. This report briefly describes the recent trends of irradiation technology for foods. The major countries where food irradiation has become popular were U.S.A., France, Holland, Belgium, etc. especially, the government of U.S.A. is actively progressing the practical use of food irradiation techniques. The safety of chicken treatments with γ-ray, electron beam or heat was examined by measuring the body weight of rats administered with radiated chicken and the treatment at 59 kGy was found to produce no effects in Japan. In addition, WHO abolished the upper limit of radiation dose, 10 kGy and announced that a sterilization dose of 75 kGy for patient-foods has no problem in safety. However, most of Japanese mass media have negative viewpoints on food irradiation and there are a tendency in Japan that the present overseas situations are difficult to be reported with accuracy. (M.N.)

  10. Sterilization by Gamma-Radiation of the Sodium Salt of p-Amino-Salicylic Acid

    International Nuclear Information System (INIS)

    Bellion, B.; Denti, E.; Massagli, A.

    1963-01-01

    Sodium p-amino-salicylate cannot be sterilized thermally. During manufacture or packing for medical purposes it must therefore be handled under sterilized conditions, with all the difficulties which this involves. The paper quotes experimental data to show that, using gamma irradiation, the product may be sterilized without damage and without the formation of substances harmful from the medical standpoint. (author) [fr

  11. Sterility and meeting competitiveness of medfly, Ceratitis Capitata (Wiedemann)

    International Nuclear Information System (INIS)

    Taein-Tun; Molly-Maung-Maung

    2001-01-01

    The basic methodology in the determination of sterilising dosage in male med flies and mating competitiveness with the normal males was carried out in the laboratory. Application of the Sterile Insect Technique (S.I.T.) by three irradiation dosages on Seib-6096 pupae results in sterility when dosage increased. A lower mating competitiveness was observed with the increase in sterility value. This value was determined from the corrected egg hatch percent. The resulting data showed that irradiation dosage of γ 10.0 Krad gave a good advantage to suppress the population in the next generation. The method suggested a good application in the control and eradication of fruit flies. (author)

  12. Radiosterilization and gas sterilization

    International Nuclear Information System (INIS)

    Schultz, H.A.; Gruenewald, T.

    1987-01-01

    The book presents a survey of the principles of cold sterilization by radiation or gas, and also of the problems involved. The reader who has to do with sterilization of some kind or other, as e.g. sterilization of medicaments, medical supplies, medical device, drugs, grafts, or food, will find comprehensive information on the various available methods and their effects, as well as on monitoring procedures and techniques, together with proposals for efficient documentation and validation of partial sterilization processes. The introduction summarizes the potentials of sterilization by radiation, and the subsequent by radiation, and the subsequent chapters explain the specific applicabilities of radiosterilization along with the most important criteria for evaluating the sterilizing efficiency. The information on the legal situation and requirements takes into account the second amendment of the Medical Preparations Act. With 38 figs., 14 tabs [de

  13. Gamma radiation sterilized amnion: use in ophthalmology

    International Nuclear Information System (INIS)

    Martinez P, M. E.; Leon T, Y.; Vazquez M, L.

    2010-10-01

    Amnion processed at the Radio sterilized Tissue Bank at the National Institute of Nuclear Research, sterilized with 60 Co gamma radiation, have been used in Mexico since 2005 either as a graft to replace the damaged ocular surface, or as a patch to prevent unwanted inflammatory reactions. Patients from the Hospital General de Mexico (HGM) and Instituto Mexicano del Seguro Social (IMSS), suffering diverse pathologies such as keratoconjunctivitis; recurrent pterygium associated with symblepharon; corneal neuro trophic ulcers, chemical and thermal burns, and corneal thinning s, had been successfully treated with irradiated amnion. In the HGM, a clinical prospective study on lesions of the ocular surface of 17 eyes from 15 patients, affected with the above mentioned pathologies, was successful in 88.2%. The results have proven to be excellent as much for cosmetic purposes as for functional ones. Without the treatment, the patients could have suffered a healing after-effect or loss of sight. At IMSS, a controlled clinical randomized trial with 108 eyes from 100 patients, affected with primary nasal pterygium, was performed in 2009. These eyes were treated with radio sterilized amnion and intraoperative mitomycin C to prevent recurrence after excision of the primary pterygium. The preliminary results do not shown adverse reaction, inflammation and pain were significantly reduced radio sterilized amnion also offer security because they do no express antigens HLA-A, B or Dr and the sterile irradiated tissue do not provoke rejection or transmit an infective disease. (Author)

  14. Gamma radiation sterilized amnion: use in ophthalmology

    Energy Technology Data Exchange (ETDEWEB)

    Martinez P, M. E. [ININ, Carretera Mexico-Toluca s/n, Ocoyoacac 52750, Estado de Mexico (Mexico); Leon T, Y. [Hospital General Regional 220, IMSS, Paseo Tollocan No. 620, Col. Vertice, Toluca 50150, Estado de Mexico (Mexico); Vazquez M, L., E-mail: esther.martinez@inin.gob.m [Hospital General de Mexico, Dr. Balmis 148, Col. Doctores, 06720 Mexico D. F. (Mexico)

    2010-10-15

    Amnion processed at the Radio sterilized Tissue Bank at the National Institute of Nuclear Research, sterilized with {sup 60}Co gamma radiation, have been used in Mexico since 2005 either as a graft to replace the damaged ocular surface, or as a patch to prevent unwanted inflammatory reactions. Patients from the Hospital General de Mexico (HGM) and Instituto Mexicano del Seguro Social (IMSS), suffering diverse pathologies such as keratoconjunctivitis; recurrent pterygium associated with symblepharon; corneal neuro trophic ulcers, chemical and thermal burns, and corneal thinning s, had been successfully treated with irradiated amnion. In the HGM, a clinical prospective study on lesions of the ocular surface of 17 eyes from 15 patients, affected with the above mentioned pathologies, was successful in 88.2%. The results have proven to be excellent as much for cosmetic purposes as for functional ones. Without the treatment, the patients could have suffered a healing after-effect or loss of sight. At IMSS, a controlled clinical randomized trial with 108 eyes from 100 patients, affected with primary nasal pterygium, was performed in 2009. These eyes were treated with radio sterilized amnion and intraoperative mitomycin C to prevent recurrence after excision of the primary pterygium. The preliminary results do not shown adverse reaction, inflammation and pain were significantly reduced radio sterilized amnion also offer security because they do no express antigens HLA-A, B or Dr and the sterile irradiated tissue do not provoke rejection or transmit an infective disease. (Author)

  15. Inherited sterility in insects

    International Nuclear Information System (INIS)

    Carpenter, J.E.; Marec, F.; Bloem, S.

    2005-01-01

    The unique genetic phenomena responsible for inherited sterility (IS) in Lepidoptera and some other arthropods, as compared with full sterility, provide advantages for pest control. Lepidopteran females are usually more sensitive to radiation than males of the same species. This allows the radiation dose to be adjusted to suit programme requirements. When partially sterile males mate with wild females, the radiation-induced deleterious effects are inherited by the F 1 generation. As a result, egg hatch is reduced and the resulting offspring are both highly sterile and predominately male. Compared with the high radiation required to achieve full sterility in Lepidoptera, the lower dose of radiation used to induce F 1 sterility increases the quality and competitiveness of the released insects as measured by improved dispersal after release, increased mating ability, and superior sperm competition. F 1 sterile progeny produced in the field enhance the efficacy of released partially sterile males, and improve compatibility with other pest control strategies. In addition, F 1 sterile progeny can be used to increase the production of natural enemies, and to study the potential host and geographical ranges of exotic lepidopteran pests. (author)

  16. Studies on induced mutation of sesame male sterility

    International Nuclear Information System (INIS)

    Li Yingde; Feng Xiangyun; Zhao Yingzhong

    2001-01-01

    The dry seeds of the high yielding cultivar, Yuzhi-4, were irradiated with 300, 500 and 700 Gy of 60 Co- gamma rays. 3277 M 1 plants were harvested separately as single plants and also in bulk, by doses. In M 2 , the single plant seeds were grown in progeny rows and the bulked seeds were grown as bulks. 25 male sterile plants were screened from M 2 . 10 of the 25 male sterile plants were from the progenies of the single plant seeds and 15 were from the progenies of the bulked seeds. In further genetic research of the 25 male sterile plants in M 3 and M 4 , 6 separate genic male sterile (GMS) lines were identified. Their male sterility was stable and was controlled by a pair of alleles, male fertility being dominant to sterility. (author)

  17. About the Sterilization of Chitosan Hydrogel Nanoparticles.

    Science.gov (United States)

    Galante, Raquel; Rediguieri, Carolina F; Kikuchi, Irene Satiko; Vasquez, Pablo A S; Colaço, Rogério; Serro, Ana Paula; Pinto, Terezinha J A

    2016-01-01

    In the last years, nanostructured biomaterials have raised a great interest as platforms for delivery of drugs, genes, imaging agents and for tissue engineering applications. In particular, hydrogel nanoparticles (HNP) associate the distinctive features of hydrogels (high water uptake capacity, biocompatibility) with the advantages of being possible to tailor its physicochemical properties at nano-scale to increase solubility, immunocompatibility and cellular uptake. In order to be safe, HNP for biomedical applications, such as injectable or ophthalmic formulations, must be sterile. Literature is very scarce with respect to sterilization effects on nanostructured systems, and even more in what concerns HNP. This work aims to evaluate the effect and effectiveness of different sterilization methods on chitosan (CS) hydrogel nanoparticles. In addition to conventional methods (steam autoclave and gamma irradiation), a recent ozone-based method of sterilization was also tested. A model chitosan-tripolyphosphate (TPP) hydrogel nanoparticles (CS-HNP), with a broad spectrum of possible applications was produced and sterilized in the absence and in the presence of protective sugars (glucose and mannitol). Properties like size, zeta potential, absorbance, morphology, chemical structure and cytotoxicity were evaluated. It was found that the CS-HNP degrade by autoclaving and that sugars have no protective effect. Concerning gamma irradiation, the formation of agglomerates was observed, compromising the suspension stability. However, the nanoparticles resistance increases considerably in the presence of the sugars. Ozone sterilization did not lead to significant physical adverse effects, however, slight toxicity signs were observed, contrarily to gamma irradiation where no detectable changes on cells were found. Ozonation in the presence of sugars avoided cytotoxicity. Nevertheless, some chemical alterations were observed in the nanoparticles.

  18. About the Sterilization of Chitosan Hydrogel Nanoparticles.

    Directory of Open Access Journals (Sweden)

    Raquel Galante

    Full Text Available In the last years, nanostructured biomaterials have raised a great interest as platforms for delivery of drugs, genes, imaging agents and for tissue engineering applications. In particular, hydrogel nanoparticles (HNP associate the distinctive features of hydrogels (high water uptake capacity, biocompatibility with the advantages of being possible to tailor its physicochemical properties at nano-scale to increase solubility, immunocompatibility and cellular uptake. In order to be safe, HNP for biomedical applications, such as injectable or ophthalmic formulations, must be sterile. Literature is very scarce with respect to sterilization effects on nanostructured systems, and even more in what concerns HNP. This work aims to evaluate the effect and effectiveness of different sterilization methods on chitosan (CS hydrogel nanoparticles. In addition to conventional methods (steam autoclave and gamma irradiation, a recent ozone-based method of sterilization was also tested. A model chitosan-tripolyphosphate (TPP hydrogel nanoparticles (CS-HNP, with a broad spectrum of possible applications was produced and sterilized in the absence and in the presence of protective sugars (glucose and mannitol. Properties like size, zeta potential, absorbance, morphology, chemical structure and cytotoxicity were evaluated. It was found that the CS-HNP degrade by autoclaving and that sugars have no protective effect. Concerning gamma irradiation, the formation of agglomerates was observed, compromising the suspension stability. However, the nanoparticles resistance increases considerably in the presence of the sugars. Ozone sterilization did not lead to significant physical adverse effects, however, slight toxicity signs were observed, contrarily to gamma irradiation where no detectable changes on cells were found. Ozonation in the presence of sugars avoided cytotoxicity. Nevertheless, some chemical alterations were observed in the nanoparticles.

  19. Radiation sterilization of triple sugar iron agar

    International Nuclear Information System (INIS)

    Altmann, G.; Eisenberg, E.; Bogokowsky, B.

    1979-01-01

    Triple sugar iron agar (TSI), a medium used for the identification of enteric bacteria, was sterilized by gamma radiation using radiation doses of 750-2000 krad. The radio-sterilized medium, slightly modified by increasing its Phenol Red content, performed well when tested with different enterobacteriaceae and other gram negative bacteria. Growth, change of indicator reaction in slant and butt and formation of gas and H 2 S were equal in irradiated and autoclaved TSI. Slants of irradiated TSI in stoppered plastic tubes kept their diagnostic properties during storage for at least 4 months. Gamma irradiation appears to be an attractive and economical method of sterilising nutrient media in sealed tubes or other containers, avoiding the risk of contamination during processing. (author)

  20. Radiation Sterilization of Naturual Rubber Examination Gloves

    International Nuclear Information System (INIS)

    Jetawattana, S.; Na-Ranong, N.; Kajornchaiyakul, V.

    1998-01-01

    The sterilization dose setting by ISO 11137 method 1 was conducted for natural rubber examination gloves provided by a local factory. The suitable sterilization dose for an average product bioburden falls between 20 - 25 kilogray. Maximum dose of 25 or 50 kilogray results in no changes of tensile s and elongation at break. Samples of examination glove were irradiated using various doses between 10 - 50 kilogray. Analysis of soluble protein content using modified Lowry method was carried out and the results revealed that irradiation did not affect the decrement of soluble protein content in this case. However, thin film samples were prepared in laboratory and treated in the same procedure. The results were also the same. The results did not show any correlation. Two factors are possibly presumed : un consistency of samples and the irradiation of finished products could not affect those soluble proteins in rubber gloves

  1. Accredited dose measurements for validation of radiation sterilized products

    DEFF Research Database (Denmark)

    Miller, A.

    1993-01-01

    for control of radiation sterilization. The accredited services include: 1. 1. Irradiation of dosimeters and test samples with cobalt-60 gamma rays. 2. 2. Irradiation of dosimeters and test samples with 10 MeV electrons. 3. 3. Issue of and measurement with calibrated dosimeters. 4. 4. Measurement...... of the dosimetric parameters of an irradiation facility. 5. 5. Measurement of absorbed dose distribution in irradiated products. The paper describes these services and the procedures necessary for their execution....

  2. Experimental studies on the sterile male technique of spodoptera litura (F. ) by the gamma radiation from /sup 137/Cs, 3. Experiments of the mating competitiveness between moths irradiated as pupae and unirradiated ones in the field cage

    Energy Technology Data Exchange (ETDEWEB)

    Tsukuda, R; Kiyoku, M [Okayama Univ. (Japan). Faculty of Agriculture

    1973-10-01

    Experiments of the mating competitiveness between the substerilized tobacco cutworms and the normal ones were carried out in a field cage (200 x 120 x 180 cm/plot). Pupae of seven days old reared on an artificial medium during the larval stage irradiated with 12 kR of the gamma rays to substerilize. The normal adults were cultured using leaves of cabbages. Cabbages and soybeans were planted in the purpose of egg laying for adult females mated with males in the cage. Substerilized males only or both substerilized males and females were combined with normal males and females. The mating behavior, longevity, egg deposition, percentage of egg hatch and spermatophore in a receptaculum seminis were investigated. When more than ten substerilized and one normal males were exposed to one female, or more than fourteen substerilized and two normal males were combined two normal females, the substerilized males showed high competitiveness with normal males for virgin females. When both five substerilized males and females placed together with one pair of normal male and female in the cage, or each ten substerilized males and females with each two normals, these substerilized males showed full competitiveness. In addition, it was found that offspring obtained from the combination between substerilized males and normal females were sterile.

  3. Exploiting Nanotechnology and Radiation Technologies to Develop New Eco-Sustainable Nanomaterials for Food Packaging Suitable for Sterilization by Irradiation. Chapter 11

    Energy Technology Data Exchange (ETDEWEB)

    Silvestre, C.; Pezzuto, M.; Duraccio, D.; Marra, A.; Cimmino, S. [Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerhe, Via Campi Flegrei 34, 80078, Pozzuoli, Napoli (Italy)

    2014-07-15

    The objective of the study is to develop new food packaging nanomaterials based on biopolymers (PLA) to be used in prepackaged foods intended for radiation. The processing conditions were optimized, and the properties of the systems before irradiation were studied. From these studies, the following conclusions were drawn: 1) The final properties of polymer nanocomposites depend on their structure and morphology, and 2) Improved properties can be achieved only if a good dispersion and distribution are realized in the polymer nanomaterials. The team at Istituto di Chimica e Tecnologia dei Polimeri, Consiglio Nazionale delle Ricerhe (ICTP/CNR) participated in the IAEA CRP on “Application of Radiation Processing Technology in the Development of Advanced Packaging Materials for Food Products”. (author)

  4. Radiation sterilization of plastic packing materials and aseptic packaging

    International Nuclear Information System (INIS)

    Tokuoka, Keiko

    1986-01-01

    In the present day of 'satiation', quality, not quantity, is emphasized for foods, the consumers being oriented toward raw and healthy foodstuff. Aseptic Packaging is excellent means of conservation. While conventionally chemicals have been used for sterilization of packing materials for aseptic packaging, the sterilization by radiation is used in part recently. The following are described : history of aseptic packaging and its features, sterilization by radiation, γ-ray sterilization of large-sized containers, the development of an aseptic packaging system using electron rays, the occurrence of offensive odors from packing materials (comparison of odors from various materials, volatile substances occurring in irradiated polyethylene, influence of film grade upon the formation of carboxylic acid, influence of the irradiation conditions upon the occurrences of volatile substances, volatile substances occurring in the irradiation of bag-in-box packing materials), changes in properties of the packing materials. (Mori, K.)

  5. Reversibility of female sterilization.

    Science.gov (United States)

    Siegler, A M; Hulka, J; Peretz, A

    1985-04-01

    The discussion considers the current status of reversibility of sterilization in the US and describes clinical and experimental efforts for developing techniques designed for reversibility. It focuses on regret following sterilization, reversal potential of current sterilization techniques, patient selection, current reversal techniques, results of sterilization procedures, experimental approaches to reversal of current techniques of sterilization, and sterilization procedures devised for reversibility, in humans and in animals. Request is the 1st stage of reversal, but a request for sterilization reversal (SR) does not always mean regret for a decision made at the time. Frequently it is a wish to restore fertility because life circumstances have changed after a sterilization that was ppropriate at the time it was performed. Schwyhart and Kutner reviewed 22 studies published between 1949-69 in which they found that the percentage of patients regretting the procedure ranged from 1.3-15%. Requests for reversal remain low in most countries, but if sterilization becomes a more popular method of contraception, requests will also increase. The ideal operation considered as a reversaible method of sterilization should include an easy, reliable outpatient method of tubal occlusion with miniml risk or patient discomfort that subsequently could be reversed without the need for a major surgical intervention. Endoscopic methods have progressed toward the 1st objective. A recent search of the literature uncovered few series of SR of more than 50 cases. The 767 operations found were analyzed with regard to pregnancy outcome. The precent of live births varied from 74-78.8%, and the occurance of tubal pregnancies ranged from 1.7-6.5%. All of the confounding variables in patient selection and small numbers of reported procedures preclude any conclusion about the different techniques or the number of operations that give a surgeon a level of expertise. Few authors classify their

  6. Development of shelf stable, processed, low acid food products using heat-irradiation combination treatments

    International Nuclear Information System (INIS)

    Minnaar, A.

    1998-01-01

    The amount of ionizing irradiation needed to sterilize low acid vegetable and starch products (with and without sauces) commercially impairs their sensorial and nutritive qualities, and use of thermal processes for the same purpose may also have an adverse effect on the product quality. A systematic approach to the establishment of optimized combination parameters was developed for heat-irradiation processing to produce high quality, shelf stable, low acid food products. The effects of selected heat, heat-irradiation combination and irradiation treatments on the quality of shelf stable mushrooms in brine and rice, stored at ambient temperature, were studied. From a quality viewpoint, use of heat-irradiation combination treatments favouring low irradiation dose levels offered a feasible alternative to thermally processed or radappertized mushrooms in brine. However, shelf stable rice produced by heat-irradiation combination treatments offered a feasible alternative only to radappertized rice from the standpoint of quality. The technical requirements for the heat and irradiation processing of a long grain rice cultivar from the United States of America oppose each other directly, thereby reducing the feasibility of using heat-irradiation combination processing to produce shelf stable rice. The stability of starch thickened white sauces was found to be affected severely during high dose irradiation and subsequent storage at ambient temperature. However, use of pea protein isolate as a thickener in white sauces was found to have the potential to maintain the viscosity of sauces for irradiated meat and sauce products throughout processing and storage. (author)

  7. Change of various enzyme activities of koji and sterilization of koiji by γ-radiation

    International Nuclear Information System (INIS)

    Iwano, Kimio; Mikami, Shigeaki; Oishi, Atsushi; Shiinoki, Satoshi

    1987-01-01

    Sterilization and changes of various enzyme activities of koji by gamma irradiation were investigated. A dose of 1 Mrad gamma irradiation was effective for the sterilization of koji. Various enzymes of koji were inactivated about 10-30% by the irradiation, while no influence was observed for shochu fermentation. There seemed to be no influence for qualities of sake and shochu by the irradiation. (author)

  8. Guide for dosimetry for sterile insect release programs. 2. ed.

    International Nuclear Information System (INIS)

    2004-01-01

    This guide outlines dosimetric procedures to be followed for the radiation sterilization of live insects for use in pest management programs. The primary use of irradiated, reproductively sterile insects is in the Sterile Insect Technique, where large numbers of sterile insects are released into the field to mate with and thus control pest populations of the same species. A secondary use of sterile insects is as benign hosts for rearing insect parasitoids. The procedures outlined in this guide will help ensure that insects processed with ionizing radiation from gamma, electron, or X-ray sources receive absorbed doses within a predetermined range. Information on effective dose ranges for specific applications of insect sterilization, or on methodology for determining effective dose ranges, is not within the scope of this guide. Note: Dosimetry is only one component of a total quality control program to ensure that irradiated insects are adequately sterilized and sufficiently competitive or otherwise suitable for their intended purpose. This guide covers dosimetry in the irradiation of insects for these types of irradiators: self-contained dry-storage 137 Cs or 60 Co irradiators, large-scale gamma irradiators, and electron accelerators. Additional, detailed information on dosimetric procedures to be followed in installation qualification, operational qualification, performance qualification, and routine product processing can be found in ISO/ASTM Practices 51608 (X-ray [bremsstrahlung] facilities), 51649 (electron beam facilities), 51702 (large-scale gamma facilities), and ASTM Practice E 2116 (self-contained dry-storage gamma facilities). The absorbed dose for insect sterilization is typically within the range of 20 Gy to 600 Gy

  9. Sterilization by Gamma-Radiation of the Sodium Salt of p-Amino-Salicylic Acid; Sterilisation par irradiation gamma du sel sodique de l' acide p-amino salicylique; Sterilizatsiya gamma-oblucheniem natrievoj soli paraaminosalitsilovoj kisloty; Esterilizacion porirradiacion gamma dela sal sodica del acido p-aminosalicilico

    Energy Technology Data Exchange (ETDEWEB)

    Bellion, B.; Denti, E.; Massagli, A. [Sorin, Centro Ricerche Nucleari, Saluggia (Italy)

    1963-11-15

    Sodium p-amino-salicylate cannot be sterilized thermally. During manufacture or packing for medical purposes it must therefore be handled under sterilized conditions, with all the difficulties which this involves. The paper quotes experimental data to show that, using gamma irradiation, the product may be sterilized without damage and without the formation of substances harmful from the medical standpoint. (author) [French] Le p-amino salicylate de sodium ne peut Etre sterilise par la chaleur. Pour l'emploi de ce produit comme medicament on est donc oblige de l e manipuler tant pour la fabrication que pour l'emballage, dans des locaux steriles, avec toutes les difficultes qui s'ensuivent. Dans ce travail, les auteurs ont pu demontrer experimentalement la possibilite de steriliser le produit par irradiation gamma, sans endommager le produit et sans formation de substances nocives pour l'emploi medical. (author) [Spanish] El pamino salicilato de sodio no puede esterilizarse por vfa termica y, por lo tanto, para emplearlo como medicamento es preciso prepararlo y empaquetarlo en locales esterilizados, con las dificultades consiguientes; Los autores han demostrado experimentalmente que es posible esterilizar este compuesto por exposicion a los rayos gamma, sin alterarlo y sin que se formen substancias nocivas desde el punto de vista medico. (author) [Russian] Natrievaya sol' paraaminosalitsilovoj kisloty ne mozhet byt' sterilizovana pri pomoshchi nagreva, i dlya togo, chtoby ispol'zovat' ehtot produkt v kachestve medikamenta, nuzhno obrabatyvat' ego kak v protsesse proizvodstva, tak i pri upakovke v steril'nykh pomeshcheniyakh so vsemi vytekayushchimi otsyuda trudnostyami. V dannoj rabote avtory smogli ehksperimental'nym putem dokazat' vozmozhnost' sterilizatsii ehtogo produkta gamma-oblucheniem bez ushcherba dlya ehtogo produkta i bez obrazovaniya vrednykh veshchestv, chto pozvolyaet ego v meditsine. (author)

  10. Radiation Fusion Technology for Sewage Sterilization

    International Nuclear Information System (INIS)

    Lee, M. J.; Kim, T. H.; Ryu, S. H.; Jung, I. H.; Lee, O. M.; Kim, T. H.

    2011-01-01

    Environmental regulation for effluent of sewage and wastewater treatment plant is going to be reinforced in terms of ecology toxicity and number of E.coli from 2011. Besides, it has been known that UV technology is not enough to be a sterilization tool due to regrowth of E.coli even after treatment with UV. Therefore it needs a novel technology for both restriction of E.coli regrowth and treatment of toxic materials in order to meet the environmental regulation being enforced. Electron beam has unique capabilities on destruction of chemicals and sterilization of microbial. In this study, field study on destruction of antibiotics and endocrine disruptors, reduction ecological toxicity and E.Coli regrowth was carried out using by mobile electron beam accelerator. Experimental results showed that irradiation on effluent could effectively reduce not only ecology toxicity but regrowth of E.coli by destruction of chemicals and complete sterilization

  11. Dosimetry requirements derived from the sterilization standards

    DEFF Research Database (Denmark)

    Miller, A.

    1998-01-01

    The main standards for radiation sterilization, ISO 11137 and EN 552, rest the documentation for the properly executed sterilization process on dosimetry. Both standards describe general requirements to the dosimetry system: The dose measurements must be traceable to national standards...... and documented uncertainty limits of the dose measurements can be used to specify process control limits. This is also useful, for example, when dose setting experiments are carried out according to the methods described in ISO 11137, where product samples shall be irradiated within narrow limits......., the uncertainty of the dose measurement and the environmental influences must be known. This paper discusses how to obtain and maintain traceability and how to document measurement uncertainty. The implications of these requirements in the process control of radiation sterilization are further discussed. Known...

  12. Food irradiation: benefits and concerns

    International Nuclear Information System (INIS)

    Thayer, D.W.

    1990-01-01

    The benefits and concerns about treating foods with ionizing radiation are reviewed. Radioactivity cannot be induced in foods by treatment with gamma rays from 137 Cs or 60 Co, X-ray sources of 5 MeV or lower energy, or electrons of 10 MeV or lower energy. The evidence supports the safety and efficacy of using ionizing radiation for insect disinfestation of grains; dried spices, vegetables and fruits; and fresh fruit. Species and dose dependent phytotoxic and vitamin changes may occur in some fruits at greater doses than currently approved by the U.S. Food and Drug Administration. Irradiation can inactivate protozoan or helminth parasites and significantly decrease the probability of viable food-borne bacterial pathogens in fish, poultry, and red meats. The titers of amino acids, fatty acids, and vitamins of chicken meat sterilized by thermal, electron-beam, or gamma radiation are presented. On the whole, the data support the safely and efficacy of the process

  13. Post-irradiation chemical analyses of poultry

    International Nuclear Information System (INIS)

    Singh, H.

    1988-01-01

    Salmonella contamination of chicken is a major public health concern, causing sickness and loss of productivity. Modern concentrated production methods increase the difficulty of Salmonella control. While heat pasteurization and chlorine treatment for Salmonella have shortcomings, low doses of gamma radiation are very effective in controlling Salmonella and spoilage microorganisms. The organoleptic shelf life of fresh chicken at 1 to 4 degrees Celsius (6 to 10 days) is extended by a factor of ∼ 2 by a dose of 2.5 kGy and does not increase further with higher doses up to ∼ 8 kGy. The reason for the lack of greater organoleptic shelf life by more than a factor of ∼ 2 is the continuing degradative changes in meat due to enzymatic activity. The product obtained with doses around 2.5 kGy is very good, and is acceptable up to doses of ∼ 8 kGy. Irradiation at doses higher than 2.5 kGy results in some radiation odor that disappears on storage at 1 to 4 degrees Celsius, and on roasting of the meat. The odor is due to the production of some of the small molecular weight volatile compounds, which are also produced by free-radical mediated autoxidation, thermal treatment, and enzymatic and microbial reactions with the meat components. Low-dose irradiation shows insignificant changes in the physical attributes like water-holding capacity, changes in proteins, amino acids, fats and rancidity indices. Review of the feeding studies with radiation-sterilized chicken meat (≥ 30 kGy, the Raltech study) indicated that the irradiated meat was wholesome and safe. It is therefore, reasonable to assume that the low-dose (≤ 8 kGy) irradiated chicken would also be safe. Also the two Federation of American Societies for Experimental Biology (FASEB) committees, which reviewed the over 100 identified volatile compounds produced in μg/kg (ppb) quantities, concluded that there were no ground for suspecting these products of being a hazard to the consumer

  14. Effect of antioxidants on thiobarbituric acid reactive substances, psychrotrophic bacteria and functional properties of mechanically deboned chicken meat irradiated with Cobalto-60 and electron beam sources

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Azevedo, Heliana de; Roque, Claudio Vitor; Pomarico Neto, Walter, E-mail: hgomes@cnen.gov.br, E-mail: pbrito@cnen.gov.br, E-mail: cvroque@cnen.gov.br, E-mail: abrusqui@cnen.gov.br [Comissao Nacional de Energia Nuclear (LAPOC/CNEN-MG), Pocos de Caldas, MG (Brazil). Laboratorio de Pocos de Caldas; Mourao, Gerson Barreto; Orlando, Eduardo Adilson; Miyagusku, Luciana, E-mail: marciamh@ital.sp.gov.br, E-mail: eduardo.orlando@ital.sp.gov.br [Instituto de Tecnologia dos Alimentos (ITAL), Campinas, SP (Brazil)

    2013-07-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 (Sodium Polyphosphate and Sodium Ascorbate and Antioxidant 2 (Rosemary Extract and α-Tocopherol. The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (C), with antioxidant A1 and non-irradiated (A1), with antioxidant A2 and non-irradiated (A2) without antioxidant and irradiated in Cobalt-60 source (Co), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). The samples was conditioned in a transparent, low density frozen overnight at a temperature of -18 ± 1 deg C in a chamber, and irradiated in this state with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy/h) and electron beam (7.86 kGy/s). After this process, the samples were evaluated during the refrigeration period (2 ± 1 deg C) for 11 days for the following analysis: total psychrotrophic bacteria count and thiobarbituric acid reactive substances (TBARS) and the analysis of functional properties were performed after the irradiation process. The use of the combination of rosemary antioxidant and α-tocopherol were able to significantly decrease TBARS values caused by the irradiation of samples in MDCM cobalt-60 sources and electron beam, and show a synergetic effect to processing with ionizing radiation to reduce of psychrotrophic bacteria count. The use of irradiation processing of MDCM did not negatively affect the functional properties studied. (author)

  15. Effect of antioxidants on thiobarbituric acid reactive substances, psychrotrophic bacteria and functional properties of mechanically deboned chicken meat irradiated with Cobalto-60 and electron beam sources

    International Nuclear Information System (INIS)

    Brito, Poliana de Paula; Azevedo, Heliana de; Roque, Claudio Vitor; Pomarico Neto, Walter

    2013-01-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 (Sodium Polyphosphate and Sodium Ascorbate and Antioxidant 2 (Rosemary Extract and α-Tocopherol. The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (C), with antioxidant A1 and non-irradiated (A1), with antioxidant A2 and non-irradiated (A2) without antioxidant and irradiated in Cobalt-60 source (Co), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). The samples was conditioned in a transparent, low density frozen overnight at a temperature of -18 ± 1 deg C in a chamber, and irradiated in this state with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy/h) and electron beam (7.86 kGy/s). After this process, the samples were evaluated during the refrigeration period (2 ± 1 deg C) for 11 days for the following analysis: total psychrotrophic bacteria count and thiobarbituric acid reactive substances (TBARS) and the analysis of functional properties were performed after the irradiation process. The use of the combination of rosemary antioxidant and α-tocopherol were able to significantly decrease TBARS values caused by the irradiation of samples in MDCM cobalt-60 sources and electron beam, and show a synergetic effect to processing with ionizing radiation to reduce of psychrotrophic bacteria count. The use of irradiation processing of MDCM did not negatively affect the functional properties studied. (author)

  16. Microbicidal effectiveness of X-rays used for sterilization purposes

    DEFF Research Database (Denmark)

    Tallentire, Alan; Miller, Arne

    2015-01-01

    The radiation response of spores of Bacillus pumilus was examined for irradiation with 5–7 MeV X-ray at commercial sterilization facilities. The response was found to be the same as that for irradiation with cobalt 60 photons, 10 MeV electrons and low energy electrons at 100 and 80 keV....

  17. Radio-sterilization effects on adult males of Glossina tachinoides ...

    African Journals Online (AJOL)

    Induced sterility of adult males of Glossina tachiniodes irradiated with gamma doses of 130, 150 and 160 Gy, respectively, in air was investigated. The flies were irradiated at horizontal distances of 50 cm and 70 cm, respectively from the Gamma Facility. The mean percentage insemination of spermathecae ranged between ...

  18. Effects of irradiation on preservation of some foods

    International Nuclear Information System (INIS)

    Mohammed, H.M.B.

    1994-01-01

    The aim of this investigation was to study the possibility of using some different high doses of gamma rays for producing a sterile canned beef in comparison with commercially thermal sterilized canned beef. The effect of irradiation treatments (11.25, 22.5 and KGy) and the commercial heat sterilization on chemical composition, microbiological aspects and organoleptic properties of treated cans during 12 months of storage at ambient temperature were studied. Attention was focussed on the changes occurred in chemical constituents of canned beef, lipid characteristics, fatty acid composition and the un saponifiable matter composition as a result of either irradiation or heat treatments. In addition, the effects of these treatments on microbiological properties by the determinations of total counts of anaerobic, aerobic and thermophilic bacteria as well as detection of Clostridium perfringens were studied. Moreover, the effects of these treatments on the organoleptic properties of these products by the evaluation of sensory scores for external and internal appearance of cans, colour and odor of meat at zero time and during storage at ambient temperature for 12 months were also studied

  19. Sterilization of males Diabrotica speciosa (Coleoptera: Chrysomelidae) with gamma irradiation for control in cultures of economic importance; Esterilização de machos de Diabrotica speciosa (Coleoptera: Chrysomelidae) com irradiação gama visando o controle em culturas de importância econômica

    Energy Technology Data Exchange (ETDEWEB)

    Araujo, Marcio Martins

    2017-07-01

    Diabrotica speciosa (Germar, 1824), causes direct and indirect damage on crops by feeding and acting as virus vector for diverse groups of plants. The main control form is the use of agrochemicals so, aiming to manage the population without environment impact, the present work had as objective to determine the dose of gamma radiation that provides male sterility, its foliar consumption and gonads histological changes. Adult males were submitted to gamma radiation ({sup 60}Co) on the third day after emergence at doses of 0, 25, 50, 75 and 100 Gy at 0,808 KGy/ hour rate, totaling 20 replicates/ dose. The sterilizing dose was based on the fertility of sexually mature non-irradiated females mated by irradiated males. The couples were individualized in 'arenas' and fed with leaflets Phaseolus vulgaris L. with black gauze moistened for oviposition. Eggs were treated and arranged in plastic containers lined with filter paper. After hatching, larvae were transferred to a larger container with a cover cap containing fine vermiculite and maize seedlings (Zea mays L.), which were replaced every 10 days, until adult emergence. After the 4{sup th} day of irradiation, a leaf disc with 3.2 cm in diameter was available for 24 hours for each couple. The discs were scanned and analyzed in ImageJ software. To evaluate the gonads, 3 males with 8 days of age were used per dose. They were dissected in PBS, through the Hematoxylin-Eosin technique the laminas were evaluated under an optical microscope. We observed that male sterility occurred from 75 Gy and the average longevity of this group was of 12.5 days. Consumption of the leaf area by couples composed by a sterile male was 42.9% and the testicular histological analysis demonstrated tissue disorganisation and gaps between germ cells at the highest doses of 75 Gy and 100 Gy. (author)

  20. Effect of antioxidants on thiobarbituric acid reactive substances of mechanically de boned chicken meat irradiated with ionizing radiation: cobalt-60 and electron beam sources

    International Nuclear Information System (INIS)

    Brito, Poliana de Paula; Azevedo, Heliana de; Pomarico Neto, Walter; Roque, Claudio Vitor; Brusqui, Armando Luiz; Haguiwara, Marcia Mayumi Harada; Miyagusku, Luciana

    2011-01-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 - A1 (0.3% Sodium Polyphosphate and Sodium Erythorbate 0.05%) and Antioxidant 2 - A2 (Rosemary Extract 0.02% and α-Tocopherol 0.01%). The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (Cn/I), with antioxidant A1 and non-irradiated (A1n/I), with antioxidant A2 and non-irradiated (A2n/I) without antioxidant and irradiated in Cobalt-60 source (CCo), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). Each 100 g sample was conditioned in a transparent, low density polyethylene oxygen permeable bag, frozen overnight at a temperature of -18 +- 1 deg C in a chamber, and irradiated in this state, maintaining the temperature low with dry ice. The samples were irradiated with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy.h -1 ) and electron beam (2.9 kGy.s -1 ). After this process, the samples were evaluated during the refrigeration period (2 +- 1 deg C) for 11 days for the following analysis: total psychotropic bacteria count, thiobarbituric acid reactive substances (TBARS). The addition of antioxidants was able to reduce lipid oxidation caused by the irradiation. There were no differences between the radiation sources used in the same parameters. The better antioxidants mixture in the TBARS reducing it was rosemary extract and α-tocopherol (A2). (author)

  1. Effect of antioxidants on thiobarbituric acid reactive substances of mechanically de boned chicken meat irradiated with ionizing radiation: cobalt-60 and electron beam sources

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Azevedo, Heliana de; Pomarico Neto, Walter; Roque, Claudio Vitor; Brusqui, Armando Luiz, E-mail: hgomes@cnen.gov.b, E-mail: pbrito@cnen.gov.b, E-mail: cvroque@cnen.gov.b, E-mail: abrusqui@cnen.gov.b [Brazilian Nuclear Energy Commission (LAPOC/CNEN), Pocos de Caldas, MG (Brazil); Haguiwara, Marcia Mayumi Harada; Miyagusku, Luciana, E-mail: marciamh@ital.gov.b, E-mail: lucianam@ital.gov.b [Food Technology Institute (ITAL), SP (Brazil). Meat Technology Center

    2011-07-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 - A1 (0.3% Sodium Polyphosphate and Sodium Erythorbate 0.05%) and Antioxidant 2 - A2 (Rosemary Extract 0.02% and {alpha}-Tocopherol 0.01%). The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (Cn/I), with antioxidant A1 and non-irradiated (A1n/I), with antioxidant A2 and non-irradiated (A2n/I) without antioxidant and irradiated in Cobalt-60 source (CCo), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). Each 100 g sample was conditioned in a transparent, low density polyethylene oxygen permeable bag, frozen overnight at a temperature of -18 +- 1 deg C in a chamber, and irradiated in this state, maintaining the temperature low with dry ice. The samples were irradiated with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy.h{sup -1}) and electron beam (2.9 kGy.s{sup -1}). After this process, the samples were evaluated during the refrigeration period (2 +- 1 deg C) for 11 days for the following analysis: total psychotropic bacteria count, thiobarbituric acid reactive substances (TBARS). The addition of antioxidants was able to reduce lipid oxidation caused by the irradiation. There were no differences between the radiation sources used in the same parameters. The better antioxidants mixture in the TBARS reducing it was rosemary extract and {alpha}-tocopherol (A2). (author)

  2. [Legal statutes on sterilization].

    Science.gov (United States)

    Zupancic, K

    1980-01-01

    Sterilization in Yugoslavia is no population policy measure. Decision about the birth of children is free, a private problem of any individual, a basic right guaranteed by the Constitution. However, according to certain laws in Slovenia and Croatia, sterilization is allowed as a family planning method in persons over 35 year old. Only exceptionally can sterilization be applied in persons younger than 35 years: according to the Slovenian law, in cases when a person lacks the capacity of reasoning and also when there are medical indications, and according to the Croatian law, when there are medical and eugenic reasons (if the child is supposed to be born with negative congenital properties).

  3. Materials Surfaces and sterility

    Energy Technology Data Exchange (ETDEWEB)

    Schmidt, R.

    2001-04-01

    A question of great interest in sterile and clean room technology is how can we devise a standard for the guarantee of sterility? Sterility is of widespread importance: it gives the life-time of our daily milk or yogurt, dominates the nature of food packing, and determines the feasibility of the miniaturization of biotechnology plants. All these phenomena are based on the principle of bioadhesion. Bioadhesion is also the basis of the biomimetic material technologies, like the attachment of selected protein layers that can be used for nanomasking. (orig.)

  4. How about food irradiation? Its history and usefulness. (3) Irradiation effects on food and decrease in fungi

    International Nuclear Information System (INIS)

    Ito, Hitoshi

    2006-01-01

    Inhibiting germination of vegetables and grade control of maturity of fruits, destroy of insect pest and parasite, disinfection of meats and fishes, bactericidal action of dry foods such as spices, and taste and color change of irradiated foods and perfect bactericidal action are stated. Application of food irradiation contains inhibiting germination, insecticidal action, sterilization of insect pest, grade control of maturity, inhibition of food poisoning, decrease in fungi, improvement of properties, and perfect bactericidal action. Each treatment of foods is described by the effects of three exposure doses such as the low exposure dose until 1 kGy, middle exposure dose from 1 to 10 kGy and high from 10 to 75 kGy. (S.Y.)

  5. Sterilization of space hardware.

    Science.gov (United States)

    Pflug, I. J.

    1971-01-01

    Discussion of various techniques of sterilization of space flight hardware using either destructive heating or the action of chemicals. Factors considered in the dry-heat destruction of microorganisms include the effects of microbial water content, temperature, the physicochemical properties of the microorganism and adjacent support, and nature of the surrounding gas atmosphere. Dry-heat destruction rates of microorganisms on the surface, between mated surface areas, or buried in the solid material of space vehicle hardware are reviewed, along with alternative dry-heat sterilization cycles, thermodynamic considerations, and considerations of final sterilization-process design. Discussed sterilization chemicals include ethylene oxide, formaldehyde, methyl bromide, dimethyl sulfoxide, peracetic acid, and beta-propiolactone.

  6. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.

    Science.gov (United States)

    Florowski, Tomasz; Florowska, Anna; Chmiel, Marta; Adamczak, Lech; Pietrzak, Dorota; Ruchlicka, Magdalena

    2017-01-01

    The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Radiation sterilization of medical devices

    International Nuclear Information System (INIS)

    Kaluska, I.; Stuglik, Z.

    1996-01-01

    Overview of sterilization methods of medical devices has been given, with the special stress put on radiation sterilization. A typical validation program for radiation sterilization has been shown and also a comparison of European and ISO standards concerning radiation sterilization has been discussed. (author). 13 refs, 1 fig., 2 tabs

  8. Auditing radiation sterilization facilities

    Science.gov (United States)

    Beck, Jeffrey A.

    The diversity of radiation sterilization systems available today places renewed emphasis on the need for thorough Quality Assurance audits of these facilities. Evaluating compliance with Good Manufacturing Practices is an obvious requirement, but an effective audit must also evaluate installation and performance qualification programs (validation_, and process control and monitoring procedures in detail. The present paper describes general standards that radiation sterilization operations should meet in each of these key areas, and provides basic guidance for conducting QA audits of these facilities.

  9. Radiation sterilization of traditional medicine drugs in Vietnam

    International Nuclear Information System (INIS)

    Hang, N.D.; Canh, T.T.; Thuy, T.T.

    1995-01-01

    With the application of Gamma Co-60 radiation sterilization in pharmaceutical industry, attention should be paid to the possibilities of sterilizing traditional medicine drugs produced in Vietnam. In this paper the opinion which traditional medicine drugs can be satisfactorily sterilized by irradiation is based on the changes of physical and chemical properties of the products and microbiological examinations. The sterilizing radiation dose were calculated and the results are the following (in Mrad) Rheumatine-2.2, Hasinh-3.3, snake extract-1.8, Samcotgiao-2.2. The changes of physical and chemical properties of the products and their toxicity after irradiation have been shown to be not over the levels of allowance. (Author)

  10. Radiation sterilization of traditional medicine drugs in Vietnam

    Energy Technology Data Exchange (ETDEWEB)

    Hang, N.D.; Canh, T.T.; Thuy, T.T. [Nuclear Research Inst., Da Lat (Viet Nam)

    1995-10-01

    With the application of Gamma Co-60 radiation sterilization in pharmaceutical industry, attention should be paid to the possibilities of sterilizing traditional medicine drugs produced in Vietnam. In this paper the opinion which traditional medicine drugs can be satisfactorily sterilized by irradiation is based on the changes of physical and chemical properties of the products and microbiological examinations. The sterilizing radiation dose were calculated and the results are the following (in Mrad) Rheumatine-2.2, Hasinh-3.3, snake extract-1.8, Samcotgiao-2.2. The changes of physical and chemical properties of the products and their toxicity after irradiation have been shown to be not over the levels of allowance. (Author).

  11. Degradation and stability of polycarbonate sterilized by gamma rays

    International Nuclear Information System (INIS)

    Araujo, E.S.; Guedes, S.M.L.

    1995-01-01

    The purpose of this paper is to study the behavior of the polycarbonate (poly (bis phenol-A carbonate)) when it is sterilized by gamma rays because undesirable discoloration appears. Aromatic polycarbonates are amorphous polymers usually prepared from bis phenols and phosgene by interfacial polymerization. They are employed in medical applications, including blood filters, dialyzers, oxygenators and sterilizing equipment. At present, the best process for sterilization of medical supplies is present, the best process for sterilization of medical supplies is gamma irradiation. The two major effects of γ-radiation in polymers are crosslinking and main chain scission. Both effects coexist and either one may predominate depending on the chemical structure of the polymer and the conditions of irradiation. (author). 5 refs, 6 figs, 1 tab

  12. Use of sterile insect technique in Brazil by the sterilization of Ceratitis capitata (Wied., 1824)

    International Nuclear Information System (INIS)

    Okeese, G.O.; Kitomer, T.J.; Gayaradus, L.B.; Etrigan, M.; Jansen, C.W.J.H.; Houlahar, H.L.

    2006-01-01

    The Sterile Insect Technique is a method of pest control allowed in Integrated Pest Management programs in fruit growing, where sterile insects released compete in mate process against fertile wild ones, generating a gradative population reduction. The most used sterilization method is using ionizing radiation from 60 Co or 137 Cs. For efficient application of SIT, an important item is the sterilizing dose. This must be as lower as possible in order to preserve insect behavior. In this work, it was studied the reproductive potential of fruit fly Ceratitis capitata, tsl VIENNA 8 strain, irradiated with different doses of gamma radiation. This strain has been used in population suppression programs at fruit-growing areas from Northeast of Brazil, through a partnership between CENA and Bio factory MOSCAMED Brazil, intending only sterile male releases. Radiation source used was a 60 Co irradiator, with 17.2 x 1012 Bq. Individualized couples were distributed in a randomized delineament with 10 replicates for each treatment and eggs were collected for fifteen days. With 9 and 10 days old, pupae were irradiated with doses ranging from 30 to 120 Gy. All averages of emerged adult's percentages were higher than 90%. In regards to fecundity, different doses did not affect the number of eggs laid, being the overall mean around 30 eggs/couple/day. Fertility data showed that as radiation dose increases, sterility increases. It was concluded that the dose of 90 Gy can be used in Brazil, since to SIT programs a dose is chosen witch prevents an egg hatch higher than 1%. (author)

  13. Practical problems in radiation sterilization of medical devices made from plasticized PVC

    International Nuclear Information System (INIS)

    Beenen, J.H.

    1990-01-01

    The following three methods for sterilizing medical devices made from plasticised PVC are used in the Netherlands. 1. sterilization by steam, steam-air or superheated water. 2. sterilization by electron beam or gamma irradiation. 3. ethylene oxide sterilization. IV-bags, blood bags and other bag types for similar applications made from plasticized PVC are mostly sterilized by steam-air or super heated water, especially when filled or partly filled containers are considered. More complicated products or products with components that cannot resist steam sterilization of 121 0 C are sterilized by ethylene oxide or irradiation. These last two methods also are favoured for sterilizing empty bags where sticking of the surfaces at the sterilization temperature creates a serious handicap. Moreover, steam sterilization may cause a permanent opacity of some plastics. However, we have to add that due to developments in formulations steam sterilization of empty bags is going to be of an increasing importance. proven carcinogenity of the gas ethylene oxide, difficult deaeration and retention of the gas in plasticized PVC has increased the demand for better radiation resistant plastics as an alternative for steam sterilization. (author)

  14. Trends in sterilization since the introduction of Essure hysteroscopic sterilization.

    Science.gov (United States)

    Shavell, Valerie I; Abdallah, Mazen E; Shade, George H; Diamond, Michael P; Berman, Jay M

    2009-01-01

    To investigate trends in sterilization in women at the Detroit Medical Center, Michigan (DMC), since the introduction of Essure hysteroscopic sterilization. Retrospective study (Canadian Task Force classification II-2). Outpatient surgery center and university teaching hospitals. Women who underwent interval sterilization procedures at the DMC (Hutzel Women's Hospital, Sinai-Grace Hospital, and the Berry Center) and postpartum sterilization procedures at Hutzel Women's Hospital between January 1, 2002, and December 31, 2007. Permanent sterilization procedures including minilaparotomy tubal ligation, laparoscopic sterilization, Essure hysteroscopic sterilization, and postpartum tubal ligation performed at the time of cesarean section or after vaginal delivery. In all, 5509 permanent sterilization procedures were performed in the 6 years between January 1, 2002, and December 31, 2007, at the DMC facilities analyzed: 2484 interval sterilization procedures at Hutzel Women's Hospital, Sinai-Grace Hospital, and the Berry Center, and 3025 postpartum tubal ligations at Hutzel Women's Hospital. From 2002 through 2007, the decrease in laparoscopic sterilizations from 97.9% to 48.5% of all interval sterilization procedures corresponded significantly with the increase in Essure hysteroscopic sterilizations from 0.0% to 51.3% (p Essure hysteroscopic sterilizations increased significantly from 0.0% to 51.3% of all procedures. Since the approval of Essure hysteroscopic sterilization in November 2002, this minimally invasive method of hysteroscopic sterilization has increased in popularity at the DMC.

  15. Radiation sterilization of livestock feeds

    International Nuclear Information System (INIS)

    Kawashima, Koji

    1984-01-01

    The radiation sterilization of livestock feeds is not much used presently because the process is not known well, and the cost is relatively high. However, its effect of sterilization is absolute, the radiation-sterilized feeds are safe in both nutrition and toxicity, and do not affect the appetite of livestocks, and the radiation energy required is small. In the future, as in the sterilization of medical supplies, feed radiation sterilization plants should be established, to stabilize livestock industry and to contribute to the health control of experimental animals. The following matters are described: radiation, comparison between radiation sterilization and other sterilization methods, the practice of feed radiation sterilization, the adverse effects of radiation sterilization, economic aspect, and the situation of feed radiation sterilization in various countries. (Mori, K.)

  16. Basic radiation sterilization properties of packaging materials

    International Nuclear Information System (INIS)

    Zouharova, A.; Kolarova, J.; Olbrichova, D.

    1984-01-01

    The foils of various materials were irradiated with 60 Co with an activity of 11,538 TBq. The minimum radiation dose was 25 kGy. Changes in chemico-physical properties were evaluated by infrared spectroscopy and were not detected after irradiation with 25 kGy. Packing foils were subjected to the following tests: mechanical tests, tests of weld strength, tests of impact resistance, free fall tests, permeability tests for water vapour and microbiological tests. The results of all tests were tabulated. The tests showed that the foils are impermeable for microorganisms and provided the welds are airtight the packed products remain sterile. (J.P.)

  17. Pharmaceutical aerosols. Study of their gamma radiation sterilization

    International Nuclear Information System (INIS)

    Sebert, P.

    1984-10-01

    The gamma radiation sterilization of pharmaceutical aerosols was studied. The following topics were investigated: radiosterilization of nitrogen protoxide used as a propellant; radiosterilization of packaging materials (aluminium containers, plastics valves); radio-sterilization of excipients and active ingredients. Most of the investigated materials proved to be stable to irradiation (2,5 Mrads) from pharmacopoeial aspect. Stability tests of the preparations packaged showed no change in the parameters investigated [fr

  18. Irradiation of chilled lamb

    International Nuclear Information System (INIS)

    Roberts, P.B.

    1985-04-01

    Chilled, vacuum-packed New Zealand lamb loins have been irradiated at doses between 1-8 kGy. The report outlines the methods used and provides dosimetry details. An appendix summarises the results of a taste trial conducted on the irradiated meat by the Meat Industry Research Institute of New Zealand. This showed that, even at 1 kGy, detectable flavours were induced by the radiation treatment

  19. Chemical Changes Induced by Irradiation in Meats and Meat Components; Transformations Chimiques Provoquees par les Rayonnements dans les Viandes et Leurs Constituants; Khimicheskie prevrashcheniya v myasnykh produktakh i ikh sostavnykh chastyakh pod vozdejstviem oblucheniya; Alteraciones Quimicas Producidas por Irradiacion de las Carnes y de sus Componentes

    Energy Technology Data Exchange (ETDEWEB)

    Merritt, C. Jr. [Pioneering Research Division, United States Army Natick Laboratories, Natick, MA (United States)

    1966-11-15

    The acceptability of meats preserved by irradiation has been hampered by the formation of an irradiation flavour and odour. This flavour and odour is believed to be due to the volatile chemical compounds produced by radiation impact on the protein and lipid molecules. The analysis of the volatile compounds has been accomplished, employing programmed cryogenic temperature gas chromatography for separation of the complex mixtures obtained, and rapid scanning mass spectrometry for identification of the individually separated components. Comprehensive analyses of the volatiles from irradiated ground beef, pork, mutton, lamb, and veal, as well as the volatile irradiation degradation products of several amino acids and proteins, animal fats, methyl esters of fatty acids, and triglycerides have been made. The results of the analysis of the irradiated component meat substances are compared with those obtained from the irradiation of meat itself, and of separate meat fractions, thus establishing the contribution of each fraction to the total. Mechanisms are postulated for the formation of the volatile components from each fraction and for interactions among intermediates from different fractions. (author) [French] La comestibilite des viandes conservees par les rayonnements s'est trouvee diminuee a la suite de l'apparition dans celles-ci d'un gout et d'une odeur engendres par l'irradiation. On pense que ces derniers sont dus aux composes chimiques volatils qui sont formes par l'action des rayonnements sur les molecules des proteines et des lipides. Il a ete procede a l'analyse des composes volatils a l'aide d'un programme de chromatographie en phase gazeuse a temperature cryogenique visant a separer les constituants des melanges complexes obtenus, et par spectrometrie de masse a balayage rapide destinee a identifier les constituants separes. L'auteur a effectue des analyses completes des composes volatils emanant de viande hachee de boeuf, de porc, de mouton, d'agneau et de

  20. Failure of irradiated beef and ham to induce genetic aberrations of Drosophila

    International Nuclear Information System (INIS)

    Mittler, S.

    1979-01-01

    Ham that had been irradiated by electrons and beef which had been exposed to gamma rays from 60 Co were fed to Drosophila melanogaster to determine whether meat sterilized by these methods would induce genetic aberrations. The results showed that for yB/sc 8 y + Y males, fed on irradiated ham or beef, thermally preserved beef or frozen beef for their entire larval life, there was no significant increase in the loss of X or Y chromosomes or non-disjunction of these chromosomes; there was also no significant increase in any of the broods. Similarly for the Oregon R males, there was no significant increase in yield of sex-linked recessive lethals. Thus feeding of irradiated ham and beef to Drosophila males did not induce significant increases in genetic aberrations. The present findings are discussed in relation to the conflicting results of previous studies. (U.K.)

  1. Inherited sterility in cabbage pest crocidolomia binotalis zell as induced by gamma rays

    International Nuclear Information System (INIS)

    Sutrisno, S.

    1983-01-01

    Male moths of crocidolomia binotalis which have been irradiated with gamma rays at a dose of 0.325 kGy were mated with the untreated females. The resulted sterility observed from this mating was 70.86%. A higher sterility was obtained from either male or female F1 offspring when mated with untreated insects (88.62% and 89.46%, respectively). Irradiation of female moths at a dose of 0.15 kGy resulted in 79.6% sterility, however, the sterility of their first offsprings was lower. (author)

  2. Some technological aspects of combined processing of meat by heat and ionizing radiations

    International Nuclear Information System (INIS)

    Gel'fand, S.Yu.; Nomenotskaya, N.F.; Mozul', M.Ya.

    1974-01-01

    The paper discusses the use of ionizing radiation to prolong the storage life of meat and meat products. Irradiating raw meat with doses of 0.4-0.6 Mrad increased storage life up to two months at low above-zero C temperatures. The difficulty of inhibiting autolytic processes during storage of irradiated raw meat led to searches for combined methods of meat treatment. A series of experiments was staged with pre-irradiation heating of meat up to 75, 77, and 80 0 C in order to see how cathepsin activity is affected by the duration and temperature of heating in the case of combined treatment. To increase the resistance of meat products to microbial damage, tests were carried out in which meat was exposed to short-term but intensive heat by immersing it in hot (130-160 0 C) vegetable oil (frying grease). The results are presented in the form of tables and diagrams. (E.T.)

  3. Food irradiation

    International Nuclear Information System (INIS)

    Kobayashi, Yasuhiko; Kikuchi, Masahiro

    2009-01-01

    Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)

  4. Radiation sterilization of some pharmaceutical preparations and medical products

    International Nuclear Information System (INIS)

    Tashmetov, M.Yu.; Makhkamov, Sh.M.; Urinov, Sh.S.; Turaev, A.S.; Sultanov, M.S.; Inagomov, Kh.S.

    2006-01-01

    sterilization; a low power spectrum of radiation (1.25 MeV); radiating activity is completely excluded; low temperature at radiating processing; medical properties, quality and functional purpose of a preparation and a product are kept. Mechanical and structural infringements of processed production are excluded, high accuracy of the control of a phase of irradiation, adaptability to manufacture and profitability of the method of processing are provided. By present time the technology of radiation sterilization of many kinds of pharmaceutical preparations and medical products is developed, however the sterilizing doze for each material - product in various different countries. It is connected with quality of materials and components from which pharmaceutical preparations and medical products are prepared, technologies of their manufacture, packing materials, and climatic conditions in each country. Experimental works on development of technology of sterilization of pharmaceutical preparations and medical products is carried out in the two research channels gamma facility of the INP AS RU, designed for radiating processing of various products, substances and production. As experimental objects for radiation sterilization: injection syringes for unitary application; surgical threads (catgut); hygienic packages, tampons, surgical cotton wool; the medical product 'Glipil' are chosen. Various dose and temperature regimes for sterilization of single use syringes, made in Uzbekistan are studied, and certain optimal doze of sterilization is reached providing the highest degree of sterility, as well as functionalities and initial optical parameters. By the radiating of surgical threads (catgut, silk) in two gamma channels with various capacities at temperatures up to 25 deg C a certain optimal doze of sterilization with preservation of their initial durability qualities was determined. Medical product 'Glipil' which demanding the special conditions of sterilization, connected not only

  5. Study on sensory test of irradiated spices

    International Nuclear Information System (INIS)

    Chiba, Etsuko; Iizuka, Tomoko; Ichikawa, Mariko; Kobayashi, Yasuhiko; Ukai, Mitsuko; Kikuchi, Masahiro

    2016-01-01

    For the spices used in curry dishes and the spices used except for curry dishes, the effects of irradiation sterilization and conventional superheated-steam sterilization were compared with sensory test. As for spices, superheated-steam sterilization reduces aroma and changes color tone compared with irradiation sterilization. Even with cooked curry, radiologically sterilized products were stronger in 'flavor before sample tasting' or 'spicy taste during sample tasting' with statistically significant difference compared with superheated-steam sterilized products. As for the comparison with spices themselves, red pepper and white/black pepper tended to be stronger in taste and pungent taste than radiologically sterilized products. In addition, superheated-steam sterilized products of red hot pepper and turmeric were very different in color from untreated products, while radiologically sterilized products showed a little difference. When comparing color and flavor in a 2D map, it was found at a glance that the radiologically sterilized product was close to the untreated product. Thia map can easily convince the merit of irradiation sterilization, and it was found to be effective for promoting risk communication. In the case of white pepper, the radiologically sterilized product showed more strong pungent than the superheated-steam sterilized product with statistically significant difference. However, not only the strength difference but also qualitative difference was perceived in flavor. (A.O.)

  6. Studies on the ecology of insects sterilized artificially (gamma radiation), 7

    International Nuclear Information System (INIS)

    Kiyoku, Masao; Tsukuda, Ritsuko

    1974-01-01

    Larvae of an oriental fruit fly line introduced, from Amami-Oshima island were reared using an artificial medium prepared with the base ingredient as corn-flour. When pupae were irradiated with a dose of 8 kR from the 137 Cs as gamma-rays source two days before emerging, both male and female adults emerged showed complete sterility. Percentage in emergence, however, was not significantly reduced. In an experiment that two hundred sterilized plus ten normal males were confined with ten normal females in a mating cage, the sterilized males were fully competitive with normal ones in mating to the normal females. Longevity of the sterilized adult males, however, tended to be slightly shorter than that of the normal ones when compared in the survival curves. When less than one hundred and fifty sterilized males were confined, however, few larvae were able to grow to adults. These progeny adult males and females showed the inherited sterility. When dose was 6 kR there was neither significant difference in the longevity between sterilized and normal adults, nor the complete sterility. Besides, the inherited sterility in offspring was not shown clearly. When more than two hundred sterilized plus ten normal males were combined with ten normal females, however, a considerable sterility was found. Causes of the sterility were investigated by dissection of the testes and spermathecae in females mated with 8 kR-sterilized males. (author)

  7. Induced mutant for male sterility in niger

    International Nuclear Information System (INIS)

    Sujatha, M.

    2001-01-01

    Full text: Niger (Guizotia abyssinica Cass.), an important oilseed crop of the family Compositae is highly cross-pollinated due to the twin mechanisms of protandry and incompatibility. Studies revealed the functional nature of protandry and the breakdown of incompatibility with alteration in temperature. It has very small flowers (disc florets) arranged in a capitulum that open on 3-4 consecutive days which pose problems in emasculation for cross-breeding. To induce mutations, seeds of variety 'IGP-76' were irradiated with γ-rays 200 to 1000 Gy. All seeds of M 1 plants were sown separately in individual plant-to progeny rows. The results of screening of M 2 segregating material indicated that γ-ray treatment was effective in induction of male sterility. Frequency of visible mutations were higher in sibbed progeny as compared to open pollinated population and male sterile plants were observed only in sibbed population (1000 Gy). Male sterile plants could easily be identified at the flowering stage by their altered floral morphology (disc florets transformed into ligulate ray florets) and complete absence or presence of a rudimentary anther column. Seeds were collected following sib-mating with the fertile counterparts. Progeny segregated in a ration of 3 normal : 1 male sterile. Further work on the mechanism of sterility, maintenance and linkage relationships with associated characters is under progress. This is the first report of induction of male sterility in niger through the use of physical mutagens. The availability of this mutant will be of great value for exploitation of heterosis on commercial basis. (author)

  8. Male sterility in chestnuts

    International Nuclear Information System (INIS)

    Omura, Mitsuo; Akihama, Tomoya

    1982-01-01

    A tentative plan was proposed for chestnuts based on their pollination system, male sterility and restoration. The studies on the male sterility of 1,063 cultivars and clones suggested that there were three types of male sterility. The first type (S-1) was characterized by antherless florets. In the second type (S-2), the catkins fell before anthesis, and the third type (S-3) appeared to develop normally in gross floral morphology, but the pollen grains were abnormal in shape and did not have germinating power. In an interspecific hybrid clone CS which belonged to S-1, fertility was restored in an open pollinated progeny. The use of CS and CSO-3 with its restored fertility, permitted the planning of breeding the chestnut hybrid cultivars propagated by seeds. The inbred clones with either male sterility or restorer genes are first bred mainly by back crossing with parents with favorable pollen. The clones are selected individually for early bearing, wasp and disease resistance, and restoration. Then, the hybrid seedling lines between male sterile and restorer inbreds are evaluated for homogenity in nut characters and tree habits. Next, the hybrid seedling lines selected will be examined for crop yield, vigor and cross compatibility. The superior seedling lines are finally selected, and the parental inbreds are grafted to be propagated for seed production orchards. (Kaihara, S.)

  9. Low temperature gamma sterilization of a bioresorbable polymer, PLGA

    Science.gov (United States)

    Davison, Lisa; Themistou, Efrosyni; Buchanan, Fraser; Cunningham, Eoin

    2018-02-01

    Medical devices destined for insertion into the body must be sterilised before implantation to prevent infection or other complications. Emerging biomaterials, for example bioresorbable polymers, can experience changes in their properties due to standard industrial sterilization processes. Gamma irradiation is one of the most reliable, large scale sterilization methods, however it can induce chain scission, cross-linking or oxidation reactions in polymers. sterilization at low temperature or in an inert atmosphere has been reported to reduce the negative effects of gamma irradiation. The aim of this study was to investigate the impact of low temperature sterilization (at -80 °C) when compared to sterilization at ambient temperature (25 °C) both in inert atmospheric conditions of nitrogen gas, on poly(lactide co-glycolide) (PLGA). PLGA was irradiated at -80 and 25 °C at 40 kGy in a nitrogen atmosphere. Samples were characterised using differential scanning calorimetry (DSC), tensile test, Fourier transform infrared (FTIR) spectroscopy, proton nuclear magnetic resonance (1H NMR) spectroscopy and gel permeation chromatography (GPC). The results showed that the molecular weight was significantly reduced as was the glass transition temperature, an indication of chain scission. FTIR showed small changes in chemical structure in the methyl and carbonyl groups after irradiation. Glass transition temperature was significantly different between irradiation at -80 °C and irradiation at 25 °C, however this was a difference of only 1 °C. Ultimately, the results indicate that the sterilization temperature used does not affect PLGA when carried out in a nitrogen atmosphere.

  10. Audits of radiation sterilization facilities

    International Nuclear Information System (INIS)

    Kelkar, Prabhakar M.

    2001-01-01

    Johnson and Johnson is the world leader in sterilization science and technology. A special group of scientists and technologists are engaged in the development of new methods of sterilization, worldwide monitoring of sterilization processes, equipment and approvals for all types of sterilization processes. Kilmer Conference in the alternate year for the benefit of all those involved in improvement in sterilization science is held. Cobalt-60 gamma radiation for sterilization of medical products on commercial scale is used. This kind of mammoth task can only be achieved through systematic method of planning, auditing, expert review and approval of facilities

  11. Progress in food irradiation: Australia

    Energy Technology Data Exchange (ETDEWEB)

    Wills, P A

    1982-11-01

    Progress in food irradiation treatment of Australian commodities, such as meat, pepper, honey, fruit is described. Irradiation took place with /sup 60/Co gamma radiation while testing for radiation sensitivity of Staphyllococcus in meat, of Bacillus aureus in pepper, of Streptococcus plutin and Bacillus larvae in honey, and of the fruitfly Dacus tryoni infesting fruit. So far, two State Health Commissions in Australia have authorised irradiation of shrimps with their sale being restricted to the State authorising treatment.

  12. Progress in food irradiation: Australia

    International Nuclear Information System (INIS)

    Wills, P.A.

    1982-01-01

    Progress in food irradiation treatment of Australian commodities, such as meat, pepper, honey, fruit is described. Irradiation took place with 60 Co gamma radiation while testing for radiation sensitivity of Staphyllococcus in meat, of Bacillus aureus in pepper, of Streptococcus plutin and Bacillus larvae in honey, and of the fruitfly Dacus tryoni infesting fruit. Sofar, two State Health Commissions in Australia have authorised irradiation of shrimps with their sale being restricted to the State authorising treatment. (AJ) [de

  13. Food irradiation combined with refrigeration in food industrial plants. L'ionisation combinee au froid dans les industries agro-alimentaires

    Energy Technology Data Exchange (ETDEWEB)

    Boisseau, P. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes)

    1991-04-01

    Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research.

  14. Prospects for radiation sterilization of medical products in Egypt

    International Nuclear Information System (INIS)

    Roushdy, H.M.

    1975-01-01

    The pharmaceutical industry in Egypt is continually expanding its activity and each year marks new accomplishments and additions which enable the companies to apply the most modern scientific means in the production of pharmaceutical preparations and consequently to improve their market potentialities. The certainty of expansion and the possibility of increasing exports of sterilized medical products, particularly to Arab and African countries, indicate a need for a gamma-sterilization plant. This technology permits the introduction of the latest practices with regard to used disposables, thus greatly reducing the chances of cross-contamination which usually results in serious complications enhanced by local environmental conditions. This paper reviews the current state and future prospects for radiation sterilization of medical products and biological tissues in connection with other related industrial radiation processings. Moreover, the paper reviews the Egyptian scientific and technical experience with irradiation facilities and the parameters underlying the choice of Egypt's first industrial gamma and electron-beam irradiators designed for more than a single-purpose use, with hygienic measures taken to avoid biological contamination of sterilized medical packages throughout the sterilization process. In addition, the paper deals with the policy set up for establishing the Egyptian National Centre for Radiation Technology with a view to introducing irradiation techniques in the sterilization of medical products, and to improving the properties and increasing the competitiveness of Egyptian fabrics. Apart from medical sterilization, certain industrial processes have been mentioned to show how a multi-purpose irradiation facility may be utilized in a developing country to justify significantly the large investment required. (author)

  15. Study on blood compatibility of the radiation sterilized disposable burette transfusion apparatus

    International Nuclear Information System (INIS)

    Chen Guochong; Liu Wen; Liu Qingfang

    2011-01-01

    The blood compatibility of the radiation sterilized disposable burette transfusion apparatus was investigated to provide evidence for the safety of radiation sterilized medical devices. The initial bacteria burden of the disposable burette transfusion apparatus was examined according to the ISO11737 standard, and the whole blood clotting time, prothrombin time, partial thromboplastin time and hemolysis rate of the samples were determined. There was no significant difference between the radiation sterilized samples and negative controls on WBCT, PT and PTT (p>0.05). Haemolysis test showed that the haemolysis rate of the sample sterilized by irradiation was 1.38%, which was coincidence with the criteria of the medical devices. After sterilization by irradiation, disposable burette transfusion apparatus show good blood compatibility, which could be considered that radiation sterilization is a biologically safe method for the medical apparatus. (authors)

  16. Sterilization of fruit flies (Diptera: Tephritidae) with X-rays for sterile insect technique programs

    International Nuclear Information System (INIS)

    Mastrangelo, Thiago de Araujo

    2009-01-01

    Recent fear of acts of terrorism provoked an increase of delays and denials in the shipment of radioisotopes. This truly represented a menace to sterile insect production projects around the world. In order to validate the use of a new kind of low-energy Xray irradiator, a series of radiobiological studies on Ceratitis capitata (tsl-VIENNA 8 strain) (Wied., 1824) (Diptera: Tephritidae) and an Argentinean strain of Anastrepha fraterculus (Wied., 1830) (Diptera: Tephritidae) were carried out, also comparing biological effectiveness between X-rays and traditional γ radiation from 60 Co. Pupae 48- 24 h before adult emergence of C. capitata males and both sexes of A. fraterculus were irradiated with doses ranging from 15 to 120 Gy and 10 to 70 Gy respectively. Doses that induce 50, 90 and 99% of sterility were estimated and the hypothesis of Parallelism for the Probit equations was tested. Doses of 82.7 Gy of X-rays and 128.2 Gy of γ rays (thus, a RBE∼1.5) induced 99% sterility on medfly males. The fertility of A. fraterculus fertile females crossed with 41 Gy of X-rays and 62.7 Gy of γ rays decreased in 99% comparing with the control group (RBE∼1.5). 99% sterility of A. fraterculus irradiated females was achieved with 60-80 Gy (RBE∼0.7). The standard quality control parameters of fecundity, adult emergence, fliers and survival were not significantly affected by the two types of radiation (RBE∼1) either for medfly or A. fraterculus (p>0.01), being averages in conformity with the values required by FAO/IAEA/USDA. Only fecundity of irradiated A. fraterculus females was severely reduced with increasing doses and no egg was laid at 70 Gy of both radiations. There were no significant differences between X-rays and γ rays regarding mating indices (RSI for medfly, RII, ISI, MRPI and FRPI for A. fraterculus) (p>0.05), what indicated more random matings for fertile and sterile insects. The results demonstrated that no significant difference in biological

  17. Radiation sterilization of medical products in the Philippines

    Science.gov (United States)

    Singson, C.; Carmona, C.; de Guzman, Z.; Barrun, W.; Lanuza, L.

    This paper presents the results of a comprehensive investigation of the biological, microbiological, physico-chemical, and dosimetry aspects of using gamma irradiation for the sterilization of locally manufactured medical products and pharmaceuticals. The objective of this study is to determine the technological feasibility of radiation sterilization for the said products in the Philippines. Hence, the materials used were directly obtained from local manufacturers. They are polyvinyl chloride or polyethylene based medical plastic disposables namely: absorbent cotton, surgical gauze, bandage, visceral packs, and some antibiotics and opthalmic ointments. The gamma facility of the Philippine Atomic Energy Commission was used for the irradiation. Result of biological studies indicate no signs of toxicity on experimental mice injected with extracts from irradiated samples. The contaminants are identified as Pseudomonas Sp. Staphyloccocus Aureus and Bacillus Subtilis. The D 10 values of survivors of higher doses ranged below 0.235 Megarad suggesting that these contaminants can be eliminated by the generally used sterilizing dose of 2.5 Mrads. The physico-chemical tests did not indicate any significant degradation of the irradiated products. Opthalmic and topical antibiotic ointments showed no marked decrease in potency. Fading tests on dosimeters used showed that red perspex is a more efficient dosimeter than clear perspex when irradiation time is prolonged. These studies indicated that radiation sterilization is technically feasible for locally manufactured medical products.

  18. Heat sterilization of wood

    Science.gov (United States)

    Xiping Wang

    2010-01-01

    Two important questions should be considered in heat sterilizing solid wood materials: First, what temperature–time regime is required to kill a particular pest? Second, how much time is required to heat the center of any wood configuration to the kill temperature? The entomology research on the first question has facilitated the development of international standards...

  19. MINOS Sterile Neutrino Search

    Energy Technology Data Exchange (ETDEWEB)

    Koskinen, David Jason [Univ. College London, Bloomsbury (United Kingdom)

    2009-02-01

    The Main Injector Neutrino Oscillation Search (MINOS) is a long-baseline accelerator neutrino experiment designed to measure properties of neutrino oscillation. Using a high intensity muon neutrino beam, produced by the Neutrinos at Main Injector (NuMI) complex at Fermilab, MINOS makes two measurements of neutrino interactions. The first measurement is made using the Near Detector situated at Fermilab and the second is made using the Far Detector located in the Soudan Underground laboratory in northern Minnesota. The primary goal of MINOS is to verify, and measure the properties of, neutrino oscillation between the two detectors using the v μ→ Vτ transition. A complementary measurement can be made to search for the existence of sterile neutrinos; an oft theorized, but experimentally unvalidated particle. The following thesis will show the results of a sterile neutrino search using MINOS RunI and RunII data totaling ~2.5 x 1020 protons on target. Due to the theoretical nature of sterile neutrinos, complete formalism that covers transition probabilities for the three known active states with the addition of a sterile state is also presented.

  20. Country status of application, manufacturing and sterilization of single-use medical products

    International Nuclear Information System (INIS)

    Norimah Yusof

    1986-01-01

    The paper reviews the current status of application of single-use medical products in Malaysia. The status of their manufacturing and sterilization is also discussed. The increasing production of such items calls for a more reliable and efficient sterilization technique in particular, radiation sterilization. In line with the demand and the effort to increase local production of medical products, UTN would be providing irradiation service together with research and development in this particular field by 1988. (author)

  1. Radiation treatment for sterilization of packaging materials

    International Nuclear Information System (INIS)

    Haji-Saeid, Mohammad; Sampa, Maria Helena O.; Chmielewski, Andrzej G.

    2007-01-01

    Treatment with gamma and electron radiation is becoming a common process for the sterilization of packages, mostly made of natural or synthetic plastics, used in the aseptic processing of foods and pharmaceuticals. The effect of irradiation on these materials is crucial for packaging engineering to understand the effects of these new treatments. Packaging material may be irradiated either prior to or after filling. The irradiation prior to filling is usually chosen for dairy products, processed food, beverages, pharmaceutical, and medical device industries in the United States, Europe, and Canada. Radiation effects on packaging material properties still need further investigation. This paper summarizes the work done by different groups and discusses recent developments in regulations and testing procedures in the field of packaging technology

  2. Radiation sterilization of pharmaceuticals and polymers

    International Nuclear Information System (INIS)

    Gopal, N.G.S.

    1978-01-01

    Radiation, in the form of high energy electrons as well as gamma radiation, has featured in the last 15 yr as a promising sterilization agent for many heat sensitive and ethylene oxide incompatible pharmaceuticals and polymers of medical usage. This article deals with (i) a comparison of the various methods of sterilization and their shortcomings, (ii) modes of interaction of radiation with matter, (iii) the types of radiation sources in common use, (iv) dosimetry, (v) dose rate effect, (vi) a literature survey of the radiation effect on pharmaceuticals in solid form as well as in aqueous solution and on polymers in the form of plastic medical products and (vii) the evaluation of the irradiated products. The effect of dose rate on the stability of these materials is emphasized. Either very little work has been done on the dose rate effect or the published information is scanty. The literature survey covers the recent period of 5 to 6 years. (author)

  3. Progress in food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    1982-01-01

    The volume contains reports from 19 countries on the state of the project in the field of food irradiation (fruit, vegetables, meat, spices) by means of gamma rays. The tests ran up to 1982. Microbiological radiosensitivity and mutagenicity tests provide a yard stick for irradiation efficiency.

  4. Radiation sterilization of enzyme hybrids with biodegradable polymers

    International Nuclear Information System (INIS)

    Furuta, Masakazu; Oka, Masahito; Hayashi, Toshio

    2002-01-01

    Ionizing radiations, which have already been utilized for the sterilization of medical supplies as well as gas fumigation, should be the final candidate to decontaminate 'hybrid' biomaterials containing bio-active materials including enzymes because irradiation induces neither heat nor substances affecting the quality of the materials and our health. In order to check the feasibility of 60 Co-gamma rays on these materials, we selected commercial proteases including papain and bromelain hybridized with commercial activated chitosan beads and demonstrated that these enzyme-hybrids suspended in water showed the significant radiation durability of more than twice as much as free enzyme solution at 25-kGy irradiation. Enhanced thermal and storage stability of the enzyme hybrids were not affected by the same dose level of irradiation, either, indicating that commercial irradiation sterilization method is applicable to enzyme hybrids without modification

  5. Methane potential of sterilized solid slaughterhouse wastes.

    Science.gov (United States)

    Pitk, Peep; Kaparaju, Prasad; Vilu, Raivo

    2012-07-01

    The aim of the current study was to determine chemical composition and methane potential of Category 2 and 3 solid slaughterhouse wastes rendering products (SSHWRP) viz. melt, decanter sludge, meat and bone meal (MBM), technical fat and flotation sludge from wastewater treatment. Chemical analyses showed that SSHWRP were high in protein and lipids with total solids (TS) content of 96-99%. Methane yields of the SSHWRP were between 390 and 978 m(3) CH(4)/t volatile solids (VS)(added). Based on batch experiments, anaerobic digestion of SSHWRP from the dry rendering process could recover 4.6 times more primary energy than the energy required for the rendering process. Estonia has technological capacity to sterilize all the produced Category 2 and 3 solid slaughterhouse wastes (SSHW) and if separated from Category 1 animal by-products (ABP), it could be further utilized as energy rich input material for anaerobic digestion. Copyright © 2012 Elsevier Ltd. All rights reserved.

  6. The nutritonal value of protein in radiation sterilized fish meal

    International Nuclear Information System (INIS)

    Harmuth-Hoene, A.E.; Partmann, W.

    1976-01-01

    Investigations of four samples of fish flour from various countries which had been sterilized by radiation (5 Mrad) did not show any evidence of radiation-induced changes in crude protein content as well as protein digestibility by enzymatic hydrolysis. Of the 16 amino acids studied only serine suffered a mean loss of 16% while the remaining amino acids showed only slight changes after irradiation. In all four samples we noticed a mean loss of 9% in available lysine. The sterilization of fish flour by irradiation does not diminish the nutritional value of fish protein to any significant extent and, should be given preference over sterilization by heat which reduces the protein quality of fumigation by heat which leaves residues. (orig.) [de

  7. Sanitation of onion powder by irradiation and heating

    Energy Technology Data Exchange (ETDEWEB)

    Delkinova, S M [Bulgarplod, Plovdiv (Bulgaria); Dupuy, P [Institut National de Recherches Agronomiques (INRA), 21 - Dijon (France). Station de Recherches sur les Aliments de l' Homme

    1973-01-01

    Onion powder is frequently contaminated by a mesophile bacterial flora containing some spore-forming strains. Heating is not an admissible method of sterilization in this case, because of the volatile aromatic substances formed by the enzyme system present. After irradiation with 0.8 Mrad the surviving microbial flora contained Clostridium, Bacillus, Enterococcus and Micrococcus strains. These Micrococcus strains are less resistant than M.radiodurans and do not develop as spoilage organisms in foods. During the months following irradiation no growth was observed, on the contrary the number of cells surviving diminished in the same way both in the irradiated and the untreated samples. In soup powders with short cooking time, if the irradiated or untreated onion powder is added after boiling, a chance is caused by the growth of Lactobacillus or Bacillus strains. A radiation treatment with 0.4 Mrad gives a sterile soup, when boiled for 5 minutes. In meat pastes the most dangerous microbial flora is that consisting mainly of spora-forming anaerobic bacteria. It was shown that if the pasta was aromatized with onion powder treated with 0.2 Mrad before cooking, no growth occurred. The control sample containing untreated onion powder was spoiled by a microbial flora dominated by spore-forming aerobic bacteria. These two experiments proved that onion powder can be decontaminated by treatment with 0.2 or 0.4 Mrad. It is known that this dose has no detrimental effect on the organoleptic quality of the onion powder and the cost of irradiation is compatible with the price of the product treated. (F.J.)

  8. The Sterile Insect Technique (SIT) against tsetse flies

    International Nuclear Information System (INIS)

    1984-01-01

    The video gives general information on the reproductive anatomy and the reproductive cycles of tsetse flies, shows in detail the steps to make a membrane for food supply of mass-reared flies, and explains how their feed is prepared and processed. The different stages of mass-rearing of flies, including their irradiation and the effects of irradiation on eggs and spermatozoa, are demonstrated. The video also introduces the insect sterilization programme BICOT carried out in Nigeria

  9. The Sterile Insect Technique (SIT) against tsetse flies

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1985-12-31

    The video gives general information on the reproductive anatomy and the reproductive cycles of tsetse flies, shows in detail the steps to make a membrane for food supply of mass-reared flies, and explains how their feed is prepared and processed. The different stages of mass-rearing of flies, including their irradiation and the effects of irradiation on eggs and spermatozoa, are demonstrated. The video also introduces the insect sterilization programme BICOT carried out in Nigeria

  10. Evaluation of instant cup noodle, irradiated for immuno-compromised patients

    Science.gov (United States)

    Lee, Ji-Hye; Kim, Jae-Kyung; Park, Jae-Nam; Yoon, Young-Min; Sung, Nak-Yun; Kim, Jae-Hun; Song, Beom-Seok; Yook, Hong-Sun; Kim, Byeong-Keun; Lee, Ju-Woon

    2012-08-01

    In the present study, initial microbial load of instant cup noodle (ICN) was investigated and gamma irradiation applied to develop immuno-compromised patients food for their safe consumption. The initial microbial population of dried vegetable and meat, and noodle was below the detection limit (1 log CFU/g); however, that of seasoning powder was just above 4 log CFU/g. Moreover, rehydrated-ICN with water at 100 °C still show above 3 log CFU/g of microbial load, which indicates the need for an additional process to control microbial safety of the seasoning powder. The total aerobic bacteria in seasoning powder and rehydrated-ICN could be controlled with 17 kGy gamma irradiation. This result referred 17 kGy gamma irradiation could reach 'practical sterility' of ICN. The overall difference in sensory properties between the non-irradiated and irradiated ICN was insignificant. Thus, gamma irradiation could improve the microbial quality of ICN, and reduce the risk of infection posed by the seasoning powder, without any adverse effects on their sensory quality. These results suggest that gamma-irradiated ICN can be used as a snack food for immuno-compromised patients.

  11. Genetically conditioned male sterility

    International Nuclear Information System (INIS)

    Gottschalk, W.

    1976-01-01

    A survey is given of two different types of genetically controlled male sterility in higher plants. 'Functional' male sterility is due to the action of mutated genes causing a misdifferentiation of the growing points in different specific ways. Under the influence of the genes of this group either the stamens or the archespore tissues are not differentiated. In other mutants functionable male germ cells are produced but cannot be used for fertilizing the egg cells because the anthers remain closed or anthers and stigma become spatially separated from each other. Other genes of the group are responsible for the transformation of stamens into carpels, i.e. for a change of the hermaphrodite flower into a unisexually female one. A second type of male sterility is due to the action of ms genes influencing the course of micro-sporogenesis directly. They cause the breakdown of this process in a specific meiotic stage characteristic for each gene of the group. This breakdown is introduced by the degeneration of PMCs, microspores, or pollen grains preventing the production of male germ cells. The female sex organs remain uninfluenced. (author)

  12. Food irradiation

    International Nuclear Information System (INIS)

    Matsuyama, Akira

    1990-01-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs

  13. Chemiluminescence ELISA for the detection of oxidative DNA base damage using anti-8-hydroxy-2'-deoxyguanosine antibody. Application to the detection of irradiated foods

    International Nuclear Information System (INIS)

    Kikuchi, Masahiro; Funayama, Tomoo; Sakashita, Tetsuya; Satoh, Katsuya; Narumi, Issay; Kobayashi, Yashihiko; Gunawardane, Chaminda R.; Alam, Md. Khorshed; Dzomir, A. Zainuri Mohd.; Pitipanaarachchi, Ramya C.; Hamada, Nobuyuki; Wada, Seiichi

    2007-01-01

    Since ionizing radiation is used for sterilizing or lowering the microbial content of foods as a means of reducing food losses and securing food safety, the development of versatile detection methods of irradiated foods is necessary for appropriate management. In an effort to distinguish between irradiated and non-irradiated food, a method based on the detection of oxidative DNA base damage using the chemiluminescence enzyme-linked immunosorbent assay (ELISA) with anti-8-hydroxy-2'-deoxyguanosine antibody was developed. In the course of optimizing the reaction conditions for the ELISA, a 30-mer synthetic oligonucleotide containing 8-hydroxyguanine (8-oxoG) was used. Under the optimized conditions, the correlation between chemiluminescence intensity and 8-oxoG content in oligonucleotides was obtained. It was shown that this chemiluminescence ELISA method could be applied to chicken, beef and pork that were irradiated with over 3 kGy. Twenty milligrams of a loaf of meat was sufficient to distinguish between irradiated and non-irradiated meat by this method. (author)

  14. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  15. Effect of radiation on tyrosine and tetracycline in poultry meat

    International Nuclear Information System (INIS)

    Vachin, I.; Pavlov, A.; Lashev, L.

    1994-01-01

    The effect of gamma rays on tissue level changes of unbound tyrosine and tetracycline was examined in comparative trials with broiler chicken meat. White meat and dark meat samples were taken from the killed chicken and were frozen at -18 o C. The three experimental groups were gamma irradiated with doses of 1.0, 1.5 and 2 kGy. The contents of the unbound antibiotics were microbiologically tested on 24th hour and 45th day after irradiation using Bacillus subtilis ATCC 6633, respectively Bac. mycoides HB 2 as test organisms. It was found that on 25th hour after irradiation both antibiotics were not significantly changed compared to the controls. After 45 days of storage a tendency towards decreasing the antibiotic concentrations in both the white and dark meat had been detected. (author)

  16. Update application and development of radiation sterilization technology on pharmacy eutical industry

    International Nuclear Information System (INIS)

    Zhao Yongfu; Nanjing Univ., Nanjing; Wang Changbao; Wang Chao

    2006-01-01

    Since 'Standard of Radiation Sterilization by 60 Co Irradiator on Chinese Medicine' has been cleared, radiation sterilization technology obtains the widespread application on pharmacy. In this paper, the newest application and development of this technology on pharmacy are introduced from several aspects, such as dose control, drugs packing, the influence of radiation on functional ingredients and so on. Aimed at the current problem of radiation sterilization on pharmacy of our country, concrete measure is proposed. And the application of radiation sterilization on health food, enzyme preparation and controlled-release capsule is specially introduced. (authors)

  17. Economics of gamma irradiation processing

    International Nuclear Information System (INIS)

    Tani, Toshio

    1980-01-01

    The gamma-ray irradiation business started at the Takasaki Laboratory of Japan Atomic Energy Research Institute. The irradiation facilities were constructed thereafter at various sites. The facilities must accept various types of irradiation, and must be constructed as multi-purpose facilities. The cost of irradiation consists of the cost of gamma sources, construction expense, personnel expense, management expense, and bank interest. Most of the expenses are considered to be fixed expense, and the amount of irradiation treatment decides the original costs of work. The relation between the irradiation dose and the construction expense shows the larger facility is more economical. The increase of amount of treatment reduces the original cost. The utilization efficiency becomes important when the amount of treatment and the source intensity exceed some values. The principal subjects of gamma-ray irradiation business are the sterilization of medical tools and foods for aseptic animals, the improvement of quality of plastic goods, and the irradiation of foods. Among them, the most important subject is the sterilization of medical tools. The cost of gamma irradiation per m 3 in still more expensive than that by ethylene oxide gas sterilization. However, the demand of gamma-ray irradiation is increasing. For the improvement of quality of plastic goods, electron irradiation is more favourable than the gamma irradiation. In near future, the economical balance of gamma irradiation can be achieved. (Kato, T.)

  18. Effects of sterilization on the mechanical properties of poly(methyl methacrylate) based personalized medical devices.

    Science.gov (United States)

    Münker, T J A G; van de Vijfeijken, S E C M; Mulder, C S; Vespasiano, V; Becking, A G; Kleverlaan, C J; Becking, A G; Dubois, L; Karssemakers, L H E; Milstein, D M J; van de Vijfeijken, S E C M; Depauw, P R A M; Hoefnagels, F W A; Vandertop, W P; Kleverlaan, C J; Münker, T J A G; Maal, T J J; Nout, E; Riool, M; Zaat, S A J

    2018-05-01

    Nowadays, personalized medical devices are frequently used for patients. Due to the manufacturing procedure sterilization is required. How different sterilization methods affect the mechanical behavior of these devices is largely unknown. Three poly(methyl methacrylate) (PMMA) based materials (Vertex Self-Curing, Palacos R+G, and NextDent C&B MFH) were sterilized with different sterilization methods: ethylene oxide, hydrogen peroxide gas plasma, autoclavation, and γ-irradiation. Mechanical properties were determined by testing the flexural strength, flexural modulus, fracture toughness, and impact strength. The flexural strength of all materials was significantly higher after γ-irradiation compared to the control and other sterilization methods, as tested in a wet environment. NextDent C&B MFH showed the highest flexural and impact strength, Palacos R+G showed the highest maximum stress intensity factor and total fracture work. Autoclave sterilization is not suitable for the sterilization of PMMA-based materials. Ethylene oxide, hydrogen peroxide gas plasma, and γ-irradiation appear to be suitable techniques to sterilize PMMA-based personalized medical devices. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  19. Studies on mating competitiveness of sterile oriental fruit fly, Bactrocera dorsalis (Hendel)

    International Nuclear Information System (INIS)

    Limohpasmanee, W.; Segsarnviriya, S.

    1998-01-01

    An essential prerequisite for insect control by the sterile insect technique releasing method is mass rearing and sterilizing that do not have adverse effects on longevity and mating behavior of the released males. But many laboratory studies have shown that males irradiated at the completely sterility dose often could not compete with untreated males in mating. This paper studies the effects of gamma radiation at the sterile dose on mating, sexual and sperm competitiveness of the oriental fruit fly, Bactrocera dorsalis (Hendel) under the laboratory condition. It is found that irradiation at the completely sterility dose (90 Gy) had reduced the mating and sperm competition ability of the males. Though the sexual competition was not

  20. Sterilization studies on the adult indian meal moth, plodia interpunctella (HUBNER)

    International Nuclear Information System (INIS)

    Boshra, S.A.; Hasaballa, Z.A.

    1993-01-01

    The effects of gamma radiation doses ranging between 10 and 65 krad on adult plodia interpunctella (Hubner) were studied. Irradiation of adult affected clearly the egg production and fertility of both sexes at different mating combinations. Females were more sensitive to the sterilizing effects of gamma radiation than males. Complete sterility of females and males was achieved at 50 and 65 krad, respectively. Replacing normal males by sterile ones in the normal population decreased the egg hatch ability when compared with the control population. Newly emerged unmated females laid completely infertile eggs when confined with irradiated (65 krad) males, whether mating occurred on the day of treatment or 2 days after treatment. Sterilized males were able to compete with normal ones in a population at the highest flooding ratios. Adding sterile females to this competing population gave excellent results.5 tab

  1. Validation of radiation sterilization process

    International Nuclear Information System (INIS)

    Kaluska, I.

    2007-01-01

    The standards for quality management systems recognize that, for certain processes used in manufacturing, the effectiveness of the process cannot be fully verified by subsequent inspection and testing of the product. Sterilization is an example of such a process. For this reason, sterilization processes are validated for use, the performance of sterilization process is monitored routinely and the equipment is maintained according to ISO 13 485. Different aspects of this norm are presented

  2. Gamma radiations an effective way of monoclonal antibodies sterilization

    International Nuclear Information System (INIS)

    Lenay Barrera Barroso, Lenay; Otero Abreu, Isabel; Rodriguez Napoles, Dania; Bulte Ocanna, Dubhe; Caballero, Idania

    2006-01-01

    The sterilization for radiations of pharmaceutical products is an effective, sure and reliable procedure; that it have been proving technically and grateful for different pharmacopoeia. The Monoclonal Antibodies (Acm) produced in the Center of Molecular Immunology (CIM) are products parenteral for the one which results indispensable that they complete the requirements of established sterility. The radio sterilization result the method more recommend for the sterilization of the Acm deep drying, due to the contained first floor of humidity remnant that minimizes the formation of sub-product that they affect their properties. With the objective of proposing a good dose of irradiation for the sterilization, we were carried out a study of the radius sensibility so much of the product like of the polluting of greater frequency of isolation of the clean area of the CIM. The characterization of the radius sensibility of the different micro- organisms was determined by D 10 characteristic of each isolated strains. From the developed studies the Gram-positive rods endospore-forming were the most resistant strains at the deep drying, the radiations and they were of the greater frequency of apparition in the carried out isolations. We could conclude that utilizing a dose of 10 kGy it is possible to eliminate of the pollution more radio resistant, assuring the sterility required in the product, and without inducing effects under desire radiolytic in the same

  3. Development of atmospheric pressure plasma needle jet for sterilization applications

    Science.gov (United States)

    Elfa, Rizan Rizon; Ahmad, Mohd Khairul; Soon, Chin Fhong; Sahdan, Mohd Zainizan; Lias, Jais; Wibowo, Kusnanto Mukti; Bakar, Ahmad Shuhaimi Abu; Arshad, Mohd Khairuddin Md; Hashim, Uda; Nayan, Nafarizal

    2017-09-01

    Inactivation of bacteria or sterilization has been a major issue in the medical field, especially regarding of human safety, whereby, in a huge scenario fatality can be caused by hazardous bacteria. Often, E-coli as gram-negative bacteria are selected as a key indicator of proper sterilization process as E-coli is tough and dormant bacteria. The technology in sterilization has moved on from chemical, wet and irradiation sterilization to a high promising device such as atmospheric pressure plasma needle jet (APPNJ). It has been reported that atmospheric pressure plasma has provided bundle of advantages over earlier sterilization process. The APPNJ is developed in our lab using high frequency and high voltage neon transformer power supply connected to copper needle and copper sheet electrodes. The gas discharge is Ar gas flowing at 40 L/min through a quartz glass tube. The E-coli bacteria are self-cultured from waste water and then treated with APPNJ. The treatment processes are run into two difference gaps between the plasma orifice and sample with various treatment times. Only 40s is required by direct treatment to achieve 100% killing of E-coli. On the other hand, indirect treatment has inactivated 50% of the E-coli in 40s. In this study, direct and indirect effect of APPNJ to the E-coli can be observed which can be utilized into sterilization of bio-compatible material applications.

  4. Sterilization of health care products - Radiation. Part 2: Establishing the sterilization dose

    International Nuclear Information System (INIS)

    2006-01-01

    This part of ISO 11137 describes methods that may be used to establish the sterilization dose in accordance with one of the two approaches specified in 8.2 of ISO 11137-1:2006. The methods used in these approaches are: a) dose setting to obtain a product-specific dose; b) dose substantiation to verify a preselected dose of 25 kGy or 15 kGy. The basis of the dose setting methods described in this part of ISO 11137 (Methods 1 and 2) owe much to the ideas first propounded by Tallentire (Tallentire, 1973 [17]; Tallentire, Dwyer and Ley, 1971 [18]; Tallentire and Khan, 1978 [19]). Subsequently, standardized protocols were developed (Davis et al., 1981 [8]; Davis, Strawderman and Whitby, 1984 [9]) which formed the basis of the dose setting methods detailed in the AAMI Recommended Practice for Sterilization by Gamma Radiation (AAMI 1984, 1991 [4], [6]). Methods 1 and 2 and the associated sterilization dose audit procedures use data derived from the inactivation of the microbial population in its natural state on product. The methods are based on a probability model for the inactivation of microbial populations. The probability model, as applied to bioburden made up of a mixture of various microbial species, assumes that each such species has its own unique D 10 value. In the model, the probability that an item will possess a surviving microorganism after exposure to a given dose of radiation is defined in terms of the initial number of microorganisms on the item prior to irradiation and the D 10 values of the microorganisms. The methods involve performance of tests of sterility on product items that have received doses of radiation lower than the sterilization dose. The outcome of these tests is used to predict the dose needed to achieve a predetermined sterility assurance level, SAL. Methods 1 and 2 may also be used to substantiate 25 kGy if, on performing a dose setting exercise, the derived sterilization dose for an SAL of 10 -6 is u ≤25 kGy. The basis of the method

  5. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

  6. Radiation sterilization of absorbent cotton and of absorbent gauze

    International Nuclear Information System (INIS)

    Hosobuchi, Kazunari; Oka, Mitsuru; Kaneko, Akira; Ishiwata, Hiroshi.

    1986-01-01

    The bioburden of absorbent cotton and of absorbent gauze and their physical and chemical characteristics after irradiation are investigated. The survey conducted on contaminants of 1890 cotton samples from 53 lots and 805 gauze samples from 56 lots showed maximum numbers of microbes per g of the cotton and gauze were 859 (an average of 21.4) and 777 (an average of 42.2), respectively. Isolation and microbiological and biochemical tests of representative microbes indicated that all of them, except one, were bacilli. The sterilization dose at 10 -6 of sterlity assurance level was found to be 2.0 Mrad when irradiated the spores loaded on paper strips and examined populations having graded D values from 0.10 to 0.28 Mrad. The sterilization dose would be about 1.5 Mrad if subjected the average numbers of contaminants observed in this study to irradiation. No significant differences were found between the irradiated samples and control up to 2 Mrad in tensile strength, change of color, absorbency, sedimentation rate, soluble substances, and pH of solutions used for immersion and other tests conventionally used. These results indicate that these products can be sterilized by irradiation. (author)

  7. Radiation sterilization of medical products in the Philippines

    International Nuclear Information System (INIS)

    Singson, C.; Carmona, C.; Guzman, Z. de; Barrun, W.; Lanuza, L.

    1983-01-01

    This paper presents the results of a comprehensive investigation of the biological, microbiological, physico-chemical, and dosimetry aspects of using gamma irradiation for the sterilization of locally manufactured medical products and pharmaceuticals. The objective of this study is to determine the technological feasibility of radiation sterilization for the said products in the Philippines. They are polyvinyl chloride or polyethylene based medical plastic disposables namely: absorbent cotton, surgical gauze, bandage, visceral packs, and some antibiotics and opthalmic ointments. The gamma facility of the Philippine Atomic Energy Commission was used for the irradiation. Result of biological studies indicate no signs of toxicity on experimental mice injected with extracts from irradiated samples. The contaminants are identified as Pseudomonas Sp. Staphyloccocus Aureus and Bacillus Subtilis. The D 10 values of survivors of higher doses ranged below 0.235 Megarad suggesting that these contaminants can be eliminated by the generally used sterilizing dose of 2.5 Mrads. The physico-chemical tests did not indicate any significant degradation of the irradiated products. Opthalmic and topical antibiotic ointments showed no marked decrease in potency. Fading tests on dosimeters used showed that red perspex is a more efficient dosimeter than clear perspex when irradiation time is prolonged. (author)

  8. Radiation sterilization of medical products in the Philippines

    Energy Technology Data Exchange (ETDEWEB)

    Singson, C; Carmona, C; Guzman, Z de; Barrun, W; Lanuza, L [Philippine Atomic Energy Commission, Diliman, Quezon City

    1983-01-01

    This paper presents the results of a comprehensive investigation of the biological, microbiological, physico-chemical, and dosimetry aspects of using gamma irradiation for the sterilization of locally manufactured medical products and pharmaceuticals. The objective of this study is to determine the technological feasibility of radiation sterilization for the said products in the Philippines. They are polyvinyl chloride or polyethylene based medical plastic disposables namely: absorbent cotton, surgical gauze, bandage, visceral packs, and some antibiotics and opthalmic ointments. The gamma facility of the Philippine Atomic Energy Commission was used for the irradiation. Result of biological studies indicate no signs of toxicity on experimental mice injected with extracts from irradiated samples. The contaminants are identified as Pseudomonas Sp. Staphyloccocus Aureus and Bacillus Subtilis. The D/sub 10/ values of survivors of higher doses ranged below 0.235 Megarad suggesting that these contaminants can be eliminated by the generally used sterilizing dose of 2.5 Mrads. The physico-chemical tests did not indicate any significant degradation of the irradiated products. Opthalmic and topical antibiotic ointments showed no marked decrease in potency. Fading tests on dosimeters used showed that red perspex is a more efficient dosimeter than clear perspex when irradiation time is prolonged.

  9. Lactobacilli and ionising radiation: an example of the application to meat and meat products

    International Nuclear Information System (INIS)

    Holzapfel, W.H.

    1992-01-01

    Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

  10. Development of the microbiological control aspects of radiation sterilization of medical supplies. Part of a coordinated programme on radiation sterilization of medical and biological products

    International Nuclear Information System (INIS)

    Horakova, V.

    1978-06-01

    The variability and extent of microbial contamination of such medical supplies as hydrophilic gauze swabs and dermo-epidermal grafts were investigated. Gross bacterial contamination was observed in the swabs, with a relative absence of water. It was concluded that medical disposable products under dried aerobic conditions can be sterilized by a minimum dose of 25 kJ/kg/2.5 Mrad if the mean value of pre-sterilization bacterial counts does not exceed 100. Products contaminated by 10,000 or more bacteria prior to sterilization must be considered ''decontaminated'' after irradiation but as rather than ''sterile'', as accepted pharmaceutically. The author recommends that the efficacy of the sterilization dose used be evaluated, assuming the decrease in contaminated items to follow the exponential law, with constants estimated as n=1.98 and k=0.44, and that the sterilization process to be controlled dosimetrically. In general, sub-process doses should be used before actual sterilization by ionizing radiation, in order to estimate the constants characterizing the decrease in contamination under given conditions. In skin grafts a dose of 25 kJ/kg was found to give a high guarantee of sterility. A minimum sterilizing dose of 20 kJ/kg was recommended, provided the mean value of microorganisms on 1 cm 2 of the disinfected and freeze-dried skin grafts from human cadavres was 100, without exceeding an upper limit of 130

  11. Sterilization of spices and vegetable seasoning by gamma radiation

    International Nuclear Information System (INIS)

    Lescano, G.; Narvaiz, P.; Kairiyama, E.

    1991-01-01

    Ginger, turmeric, Cayenne pepper, onion and garlic powders were gamma irradiated with doses of 10 and 30 kGy, and stored at room temperature for six months. Microbiological, chemical and sensory analyses were performed. Samples were sterilized with 30 kGy. The pH values of water extracts of these condiments appear practically unchanged by the applied gamma radiation doses. Spectrophotometric analysis of methyl alcohol extracted of the pigments showed no irradiation effect in turmeric and ginger. Seasoning capacity (odour, flavour and pungency) were not altered by 30 kGy irradiation. (author) 24 refs.; 2 figs.; 4 tabs

  12. Safety and sensory aspects of nitrite alternatives in meat curing

    International Nuclear Information System (INIS)

    Shahidi, F.; Pegg, R.B.

    1991-01-01

    The use of nitrite to cure meats (especially bacon) is viewed as undesirable, because it leads to the formation of carcinogenic nitrosamines. The amount of nitrite (10-40 ppm) associated with the cured colour and flavour is fairly harmless, and it is the larger amount, (100-200 ppm) added to preserve the meat, which is potentially harmful. This article reviews various preservatives which can be used in combination with low concentrations of nitrate. The authors consider that the use of lactate, of alternatively radiation sterilization, offers the best safe alternative to nitrate

  13. Laparoscopic female sterilization.

    Science.gov (United States)

    Filshie, G M

    1989-09-01

    An overview of laparoscopic sterilization techniques from a historical and practical viewpoint includes instrumentation, operative techniques, mechanical occlusive devices, anesthesia, failure rates, morbidity and mortality. Laparoscope was first reported in 1893, but was developed simultaneously in France, Great Britain, Canada and the US in the 1960s. There are smaller laparoscopes for double-puncture procedures, and larger, single-puncture laparoscopes. To use a ring or clip, a much larger operating channel, up to 8 mm is needed. Insufflating gas may be CO2, which does not support combustion, but is more uncomfortable, NO2, which is also an anesthetic, and room air often used in developing countries. Unipolar electrocautery is now rarely used, in fact most third party payers do not allow it. Bipolar cautery, thermal coagulation and laser photocoagulation are safer methods. Falope rings, Hulka-Clemens, Filshie, Bleier, Weck and Tupla clips are described and illustrated. General anesthesia, usually a short acting agent with a muscle relaxant, causes 33% of the mortality of laparoscope, often due to cardiac arrest and arrhythmias, preventable with atropine. Local anesthesia is safer and cheaper and often used in developing countries. Failure rates of the various laparoscopic tubal sterilization methods are reviewed: most result from fistula formation. Mortality and morbidity can be caused by bowel damage, injury or infection, pre- existing pelvic infection, hemorrhage, gas embolism (avoidable by the saline drip test), and other rare events.

  14. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  15. Radiation sterilization of polymeric implant materials

    International Nuclear Information System (INIS)

    Bruck, S.D.; Mueller, E.P.

    1988-01-01

    High-energy irradiation sterilization of medical devices and implants composed of polymeric biomaterials that are in contact with tissue and/or blood, may adversely affect their long-term mechanical and/or biological performance (tissue and/or blood compatibility). Since many polymeric implants may contain trace quantities of catalysts and/or other additives, the effect of high-energy radiation on these additives, and possible synergistic effects with the polymer chains under the influence of high-energy radiation, must be considered. It is essential to indicate whether polymeric implants are used in short-term (acute) or long-term (chronic) applications. Relatively small changes in their physicochemical, mechanical, and biological properties may be tolerable in the short term, whereas similar changes may lead to catastrophic failures in long-term applications. Therefore, polymeric implants which are to be sterilized by high-energy irradiation should be carefully evaluated for long-term property changes which may be induced by the radiation

  16. ESR detection of free radicals in gamma irradiated spices and other foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Pilbrow, J.R.; Troup, G.J.; Hutton, D.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Physics; Hunter, C.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Astronomy

    1996-12-31

    Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of {gamma}-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that {gamma}-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and {sup 137}Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author).

  17. ESR detection of free radicals in gamma irradiated spices and other foodstuffs

    International Nuclear Information System (INIS)

    Pilbrow, J.R.; Troup, G.J.; Hutton, D.R.; Hunter, C.R.

    1996-01-01

    Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of γ-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that γ-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and 137 Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author)

  18. Economical aspects of radiation sterilization with electron beam

    International Nuclear Information System (INIS)

    Zimek, Z.; Kaluska, I.

    1998-01-01

    Radiation sterilization has been introduced in Poland in the early seventies. Since then continuous progress is observed in quantity of sterilized products. The commercial irradiation facility was built in 1993 to fulfill growing demands for radiation service. The real costs of running this plant were shown. The share of the cost of investment and the cost of maintenance and spare parts in accelerator exploitation, as well as the cost of one hour accelerator exploitation against time of one year accelerator exploitation were taken into account

  19. Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Marcio de Albuquerque, E-mail: marcioalbuquerquesilva@gmail.com [Instituto Oswaldo Cruz (FIOCRUZ), Rio de Janeiro, RJ (Brazil). Laboratorio de Genomica Funcional e Bioinformatica; Costa, Maria Claudia V.Vicalvi; Junior, Carlos Eduardo de O.C.; Solidonio, Evelyne G.; Sena, Kesia Xisto F.R. de; Colaco, Waldeciro, E-mail: claudiavicalvi@hotmail.com, E-mail: oliveiracosta@msn.com, E-mail: evelyne_solidonio@yahoo.com.br, E-mail: wcolaco@ufpe.com.br, E-mail: k.xisto@gmail.com [Universidade Federal de Pernambuco (UFPE), Recife (Brazil)

    2015-07-01

    This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of

  20. Reduction of Staphylococcus Spp. in jerked beef samples after irradiation with Co-60

    International Nuclear Information System (INIS)

    Silva, Marcio de Albuquerque

    2015-01-01

    This work aimed to isolate and identify Staphylococcus genus microorganisms in jerked beef before and after radiation doses between 2, 4 and 6kGy. Jerked beef samples were obtained on a Recife-PE supermarket network and divided into three lots. Under sterile conditions, the meat was cut and weighed. Sub-samples were assigned to the control group and to the irradiation source of cobalt-60 on doses of 2, 4 and 6kGy. The sub-samples were added to an Erlenmeyer flask with 225 ml of sterile water and stirred for 15 minutes creating wash water, and another part was added to an Erlenmeyer flask with 225 ml of sterile distilled water that was at rest at room temperature for 14 hours there is the formation of a water desalting. 1μL aliquots of this water was removed and sown by depletion in sheep blood agar medium and incubated at 35 °C for 24 hours for analysis of bacterial growth. After Gram staining colonies classified as Gram positive arranged in bunches were subjected to biochemical tests for identification. Were isolated and identified 94 strains of the genus Staphylococcus being 72 (76%) of the control group and 22 (24%) after irradiation. Of the 22 isolates, after irradiation, with 2 kGy 7 species were identified as Staphylococcus succinus, Staphylococcus carnosus sub. carnosus, Staphylococcus fleurettii, Staphylococcus saprophyticus sub. saprophyticus, Staphylococcus simulans, Staphylococcus auricularis all coagulase negative and coagulase positive Staphylococcus aureus sub. anaerobius. At a dose of 4kGy were identified six species: Staphylococcus epidermidis, Staphylococcus xylosus, Staphylococcus intermedius, Staphylococcus warneri, Staphylococcus fleurettii, Staphylococcus aureus sub. anaerobius. Staphylococcus simulans, Staphylococcus saprophyticus sub. saprophyticus, and Staphylococcus lugdunensis were isolated and identified after a dose of 6 kGy. Was observed that irradiation significantly reduced microbial load, and increased dose decreased the number of