Bacteriological investigations of the irradiation of fresh fish using a new classification scheme for bacteria of the fish skin

Energy Technology Data Exchange (ETDEWEB)

Karnop, G [Bundesforschungsanstalt fuer Fischerei, Hamburg (F.R. Germany). Inst. fuer Biochemie und Technologie

1975-04-01

Investigations were made on the effect of irradiation with 36, 72, 108 and 144 kr, carried out once and twice, on the bacterial flora of the skin of red fish on the day of catching and after 9, 16 and 23 days of storage in ice. With an initial total count of the fish of 13,700 bacteria/cm/sup 2/ of skin surface irradiation with 36 kr (108 kr) on the day of catching caused a reduction of the total count to 11% (1.3%) of the nonirradiated fish on the 9th day of storage. Nearly all differences disappeared by the 16th day. A second irradiation with 36 kr and 108 kr on the 9th day reduced the bacterial count on a large scale by which on the 16th day the total count of these fishes was lower than that of the nonirradiated fish on the 9th day. Later on the differentiation disappeared quickly but there were small differences unlike the nonirradiated fish on the 23rd day. The rapid equalization during the last storage period is possibly only typical of the storage in boxes. A scheme for the characterization of types of spoilage bacteria recently established and based on the bacterial attack on leucine, ..beta..-alanine, creatine, creatinine and cystine yielded the following results: The different Pseudomonas types were reduced much more than Achromobacter types. The irradiation effect does not only consist in a reduction of the general total count of bacteria but also in the selective destruction of the most active spoilage bacteria with a very extensive enzymatic pattern which concerns many organic nitrogen compounds in the tissue of fish. By means of a sub-group of Pseudomonas and several maturity stages of the bacterial populations a 7 days delay of the bacterial evolution, caused by the second irradiation with 36 kr, could be observed. The useful effect of irradiation carried out twice with doses about 50 kr was discussed and estimated at a 10 to 12 days delay of the bacterial spoilage.

Bacteriological investigations of the irradiation of fresh fish using a new classification scheme for bacteria of the fish skin

International Nuclear Information System (INIS)

Karnop, G.

1975-01-01

Investigations were made on the effect of irradiation with 36, 72, 108 and 144 kr, carried out once and twice, on the bacterial flora of the skin of red fish on the day of catching and after 9, 16 and 23 days of storage in ice. With an initial total count of the fish of 13,700 bacteria/cm 2 of skin surface irradiation with 36 kr (108 kr) on the day of catching caused a reduction of the total count to 11% (1.3%) of the nonirradiated fish on the 9th day of storage. Nearly all differences disappeared by the 16th day. A second irradiation with 36 kr and 108 kr on the 9th day reduced the bacterial count on a large scale by which on the 16th day the total count of these fishes was lower than that of the nonirradiated fish on the 9th day. Later on the differentiation disappeared quickly but there were small differences unlike the nonirradiated fish on the 23rd day. The rapid equalization during the last storage period is possibly only typical of the storage in boxes. A scheme for the characterization of types of spoilage bacteria recently established and based on the bacterial attack on leucine, β-alanine, creatine, creatinine and cystine yielded the following results: The different Pseudomonas types were reduced much more than Achromobacter types. The irradiation effect does not only consist in a reduction of the general total count of bacteria but also in the selective destruction of the most active spoilage bacteria with a very extensive enzymatic pattern which concerns many organic nitrogen compounds in the tissue of fish. By means of a sub-group of Pseudomonas and several maturity stages of the bacterial populations a 7 days delay of the bacterial evolution, caused by the second irradiation with 36 kr, could be observed. The useful effect of irradiation carried out twice with doses about 50 kr was discussed and estimated at a 10-12 days delay of the bacterial spoilage. (orig./MG) [de

Wholesomeness studies on gamma-irradiated smoked fish using short-term mutagenicity assays

International Nuclear Information System (INIS)

De la Rosa, A.M.; Banzon, R.B.

1985-12-01

The effect of gamma irradiation on the mutagenicity potential of wood-smoked mackerel (Rastrelliger sp.) was investigated. Smoked fish were irradiated with dose of 2.0, 4.0, 6.0 and 8.0 KGy, and tested for mutagenic activity using the Salmonella plate incorporation assay, host-mediated assay, and micronucleus test. The DMSO extract of unirradiated smoked fish was found to be mutagenic, without metabolic activation in Salmonella strains TA 100 and TA 104, both sensitive to base-pair substitution mutations. Strains TA 98 and TA 97 which are sensitive to frameshift mutations showed no mutagenic activity towards the same DMSO extract. The observed response towards the Salmonella strains was not affected by irradiation in the range of radiation doses studied. The presence of protamutagens in the DMSO extract of unirradiated smoked fish was not detected using the host-mediated assay. In another in-vivo test however, the same DMSO extract induced the formation of micronuclei in the bonemarrow cells of mice. Gamma irradiation up to a dose of 8.0 KGy did not affect the observed mutagenicity of wood-smoked fish. (author)

Irradiation of rainbow trout at early life stages results in trans-generational effects including the induction of a bystander effect in non-irradiated fish.

Science.gov (United States)

Smith, Richard W; Seymour, Colin B; Moccia, Richard D; Mothersill, Carmel E

2016-02-01

The bystander effect, a non-targeted effect (NTE) of radiation, which describes the response by non-irradiated organisms to signals emitted by irradiated organisms, has been documented in a number of fish species. However transgenerational effects of radiation (including NTE) have yet to be studied in fish. Therefore rainbow trout, which were irradiated as eggs at 48h after fertilisation, eyed eggs, yolk sac larvae or first feeders, were bred to generate a F1 generation and these F1 fish were bred to generate a F2 generation. F1 and F2 fish were swam with non-irradiated bystander fish. Media from explants of F1 eyed eggs, F1 one year old fish gill and F1 two year old fish gill and spleen samples, and F2 two year old gill and spleen samples, as well as from bystander eggs/fish, was used to treat a reporter cell line, which was then assayed for changes in cellular survival/growth. The results were complex and dependent on irradiation history, age (in the case of the F1 generation), and were tissue specific. For example, irradiation of one parent often resulted in effects not seen with irradiation of both parents. This suggests that, unlike mammals, in certain circumstances maternal and paternal irradiation may be equally important. This study also showed that trout can induce a bystander effect 2 generations after irradiation, which further emphasises the importance of the bystander effect in aquatic radiobiology. Given the complex community structure in aquatic ecosystems, these results may have significant implications for environmental radiological protection. Copyright © 2015 Elsevier Inc. All rights reserved.

Effects of low dose irradiation on the K-value and hypoxanthine concentration of fish fillets

International Nuclear Information System (INIS)

Williams, D.J.; Mitchell, G.E.; Nottingham, S.M.; Jarrett, S.J.; Petroff, M.

1993-01-01

Fillets of five fish species were irradiated at 0, 1 and 3kGy to investigate whether the K-value test of freshness can be applied to irradiated fish. Following irradiation, the fillets were stored on ice and sampled regularly for K-value analysis. Hypoxanthine (Hx) and total nucleotide content were also determined on fillets of two species. K-values of irradiated fillets were generally lower than those of unirradiated controls. Hypoxanthine levels paralleled the K-value changes. These results indicated that quality standards based on K-values or Hx levels that have been set for unirradiated species cannot be directly applied to fish that has been irradiated. Total nucleotide content did not appear to be affected by irradiation

Long-term feeding studies in mice fed a diet containing irradiated fish. II

International Nuclear Information System (INIS)

Benson, H.G.; Miller, T.J.; Gottschalk, H.M.; Elias, P.S.

1980-01-01

Three groups of mice (Fsub(2b) generation of Part I study) were fed for 90 days, either stock ration or diets containing 45% fish, either non-irradiated or irradiated with 1.75 kGy. Equal amounts of cod and redfish (ocean perch) constituted the fish portion of the diet. Haematological and clinical chemical examinations revealed no treatment-related effects. There were no untoward terminal gross or histopathological changes. An initial lag in weight gain of males fed fish diets was attibuted to reduced food consumption, due to the difference in texture of the fish diets compared with the stock ration. (Auth.)

Irradiation of fish fillets: Relation of vapor phase reactions to storage quality

Science.gov (United States)

Spinelli, J.; Dollar, A.M.; Wedemeyer, G.A.; Gallagher, E.C.

1969-01-01

Fish fillets irradiated under air, nitrogen, oxygen, or carbon dioxide atmospheres developed rancidlike flavors when they were stored at refrigerated temperatures. Packing and irradiating under vacuum or helium prevented development of off-flavors during storage.Significant quantities of nitrate and oxidizing substances were formed when oxygen, nitrogen, or air were present in the vapor or liquid phases contained in a Pyrex glass model system exposed to ionizing radiation supplied by a 60Co source. It was demonstrated that the delayed flavor changes that occur in stored fish fillets result from the reaction of vapor phase radiolysis products and the fish tissue substrates.

Prospects for the Elimination of Clostridium Botulinum from Fish and Fishery Products by Irradiation

Energy Technology Data Exchange (ETDEWEB)

Hobbs, G. [Torry Research Station, Ministry of Technology, Aberdeen, Scotland (United Kingdom)

1968-07-15

The paper first discusses the occurrence of Clostridium botulinum in fish and fishery products and their resistance to irradiation, and then considers the different possible irradiation treatments such as radappertization, radurization and combined processes. For Great Britain it is suggested that sea- frozen fish should be thawed, filleted, packaged and irradiated at 0.3 Mrads. This irradiation treatment would give a sufficient extension of the market life. To eliminate the botulism hazard a temperature of less than 5 Degree-Sign C for storage and distribution is recommended. (author)

Kinetics of spoilage fermentation in radurized fish and optimization of irradiation process

International Nuclear Information System (INIS)

Tukenmez, I.; Ersen, M.S.; Bakioglu, A.T.

1997-01-01

Kinetic studies on radiation-inactivation and the postirradiation growth of spoilage microorganisms during chill storage and their product formation inradurized fish were carried out. Anchovy (Engraulis encrasicholus) samples unirradiated, and those irradiated at 1,2 and 3 kGy doses of gamma radiation were stored at +2 o C for 21 days. Microbiological analyses of mesophilic, psycrophilic and total bacterial counts (TBC) and chemical analyses of trimethylamine (TMA) and total volatile bases (TVB) of the samples were done immediately after irradiation and periodically during storage. Radiation induced inactivations of bacteria were expressed with a first-order decreasing kinetics. A spoilage fermentation modeling was used to evaluate the quality control parameters of radurized fish in which the increase in TBC of survivor microorganisms during storage was described by a first-order growth with a lag phase and the production of TMA and TVB was described by a growth associated product formation. Examinations of the dose effects on the kinetic parameters resulted in that the relation between the product formation rate constants and the irradiation dose represented a parabolic function which was satisfactorily used to determine optimum irradiation dose. Optimum irradiation dose was found 1.719+- 0.471 kGy with TVB data resulting in an extended shelf-life of 15-16 days of fish. It is suggested that the kinetic evaluation method developed in this study may be substitute for or used with the analytical estimate in use comprising microbiological chemical and organoleptic controls for quality assessment and dose optimization of radurization processing of fish and other sea foods.(2 tab s. and 24 refs.)

Decontamination of fish and seafood products by irradiation

International Nuclear Information System (INIS)

Luna C, P.C.

1992-05-01

An alternative to prolong the useful shelf life of the fish and of the sea products is the use of the ionizing radiation. The radiation process in combination with other conservation methods like the refrigeration or freezing, assures the hygienic quality of the marine products, eliminating bacteria that cause decomposition as well as of others that produce illnesses and that they are transmitted through these, like is the case of Vibrio Cholera, Salmonella, Shigella Yersinia etc. In this document the technical feasibility of the irradiation applied to the fish and the sea products, in fresh, refrigerated and frozen form will be analyzed. (Author)

Studies on qualitative and quantitative chemical changes in gamma-irradiated fish and fishery products of India

International Nuclear Information System (INIS)

Bandyopadhyay, C.

1978-01-01

There was an extension of shelf-life of irradiated mackerel (Rastrelliger kanagurta) upto 28 days at ice temperature (0-2 0 C) without any adverse effect on organoleptic attributes. No changes were observed in total lipids and non--saponifiable matter of irradiated fish during storage at 0.2 0 C. The changes in chemical indices including iodine value, peroxide value, thiobarbituric acid value, free fatty acid and glyceride content of irradiated fish samples were similar to that unirradiated ones during storage at 0-2 0 C. Thin-layer and gas-chromatographic studies on lipids did not reveal any detectable new component in irradiated fish samples. A definite suppression in the levels of total volatile basic nitrogen and trimethyl amine nitrogen was observed in irradiated samples compared to that in controls during storage at 0-2 0 C. (author)

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

Bibliographic review of works accomplished about irradiated chicken, fish and fish products , spices and condiments; Levantamento bibliografico de trabalhos realizados sobre aves, peixes e produtos de peixe, especiarias e condimentos irradiados

Energy Technology Data Exchange (ETDEWEB)

Bernardes, B; Dias Filho, M

1983-07-01

Table of foods that can be irradiated and its respective nominal doses are shown. Bibliographic reviews of works performed about irradiated chicken, fish and fish products, spices and condiments are shown. The irradiation purpose in chicken were to increase the shelf-life and to eliminate the pathogenic microorganism in chicken stored below 10{sup 0} C; in fish and fish products the purposes were to control the insect infestation in dry-fish during the storage and the sell exposure to reduce the macrobian charge in packed and non packed fish and in fish products. To reduce pathogenic microorganism in packing and unpacking fish; in spices and condiments to control the insect infestation, to reduce the microbial contamination. (L.M.J.).

Long-term feeding studies in mice fed a diet containing irradiated fish. I

International Nuclear Information System (INIS)

Petten, L.E. van; Calkins, J.E.; McConnell, R.F.; Gottschalk, H.M.; Elias, P.S.

1980-01-01

A wholesomeness feeding study was carried out in mice fed equal amounts of cod or redfish, comprising 45% of the diet. Three groups of animals received either irradiated [1.75 kGy (175 krad)] fish, non-irradiated fish or stock ration. A 90-day subchronic study, a multigeneration reproduction, a dominant lethality and a teratology study were carried out together with an 80-week oncogenic study on the F 1 generation. No adverse effects were noted on growth, reproduction and litter behaviour, in relation to dominant lethality, teratogenicity or oncogenicity. (Auth.)

Gamma irradiation for disinfestation of salted and dried fish

International Nuclear Information System (INIS)

Loaharanu, S.

1975-01-01

About 60-70% of commercially salted and dried fish were found to be infested by flies of 6 different species, i.e. the Cheese skipper (Piophila casei, L.) the Bronze bottle fly (Paenicia cuprina), the Screw worm fly (Chrysomya megacephala, Fab.), the Red-tailed flesh fly (Sarcophaga haemorrhoidalis, Fallen), Lucilia illustris, Meigen and Chrysomya marginalis, Weidemann. Larvae of the Cheese skipper were found to be the least radiation-sensitive, as 225 krad was required to prevent 99% of the larvae from developing into pupae. This dose was completely lethal to other developmental stages of the Cheese skipper and to all stages of other species. Irradiation at this doselevel also has some beneficial microbiological effects. Doses between 3 and 12,5 krad prevented larvae of all insects mentioned above from reaching the adult stage, though they did not inhibit the transition into the pupal form. No significant difference was observed on the organoleptic properties between salted and dried mackerel and Pla salid (Trichogaster pectoralis, Regan), a fresh water fish, irradiated up to 300 krad and those of untreated samples when tested up to 6 months of storage time at room temperature. Polypropylene bags of 0,13 and 0,20 mm thickness and polyethylene bags of 0,20 mm thickness could prevent re-infestation of the samples. Transportation tests by truck for a distance of 800 km revealed that both polypropylene and polyethylene bags of 0,13 and 0,20 mm thickness were suitable to package the mackerel samples but only polypropylene bags of 0,20 mm thickness were sufficient to protect the Pla salid samples. It appeared that salted and dried mackerel irradiated up to 300 krad and stored for 4 months was not considered rancid. No change in fat, protein and ash contents of irradiated samples was observed. It was concluded that gamma irradation could be considered as an effective method for disinfesting and preserving salted and dried fish. (author)

Improvement of Microbiological and Sensory Quality of Fried Seasoning Anchovy Fish Snack by Gamma Irradiation

International Nuclear Information System (INIS)

Prakongsil, Panchalee; Neramitmansook, Naruemon; Phianphak, Wannipa; Kaewchoung, Pravait

2009-07-01

Full text: Microbiological and sensory qualities of gamma irradiated fried seasoning anchovy fish snack were evaluated. The samples were packed in polyethylene bags and stored under three different conditions. In Group I, the fish snacks were vacuum-packed and stored at room temperature. In Group II, the bags were sealed normally and stored at room temperature. Group-III samples were packed as in Group II but they were stored at 18 O C. Gamma irradiation was applied at the minimum absorbed dose of 2.0 kGy. Microbiological qualities were evaluated at 1, 2 and 3 months post irradiation. At three months, unirradiated samples from all three storage conditions were found with their total bacterial counts exceeding the limit for the quality standard of the Ministry of Industry (>10 3 cfu/g), while the total bacterial counts from irradiated samples were 1 log cycle fewer than those from unirradiated samples. The total yeast and mold counts produced by irradiated samples were within the limit throughout the three-month storage for all three conditions. E. coli, Salmonella spp., S. aureus and Clostridium spp. were not found under all storage conditions for both irradiated and unirradiated samples. No significant differences in the sensory quality were observed between irradiated and unirradiated samples for all three conditions. Although irradiated fried seasoning anchovy fish snack in a vacuum pack yielded better microbiological qualities than irradiated samples in a normal-sealed pack, samples in a normal-sealed pack stored at room temperature would be more appropriate for commercial production when production costs were considered

TL and ESR based identification of gamma-irradiated frozen fish using different hydrolysis techniques

International Nuclear Information System (INIS)

Ahn, Jae-Jun; Akram, Kashif; Shahbaz, Hafiz Muhammad; Kwon, Joong-Ho

2014-01-01

Frozen fish fillets (walleye Pollack and Japanese Spanish mackerel) were selected as samples for irradiation (0–10 kGy) detection trials using different hydrolysis methods. Photostimulated luminescence (PSL)-based screening analysis for gamma-irradiated frozen fillets showed low sensitivity due to limited silicate mineral contents on the samples. Same limitations were found in the thermoluminescence (TL) analysis on mineral samples isolated by density separation method. However, acid (HCl) and alkali (KOH) hydrolysis methods were effective in getting enough minerals to carry out TL analysis, which was reconfirmed through the normalization step by calculating the TL ratios (TL 1 /TL 2 ). For improved electron spin resonance (ESR) analysis, alkali and enzyme (alcalase) hydrolysis methods were compared in separating minute-bone fractions. The enzymatic method provided more clear radiation-specific hydroxyapatite radicals than that of the alkaline method. Different hydrolysis methods could extend the application of TL and ESR techniques in identifying the irradiation history of frozen fish fillets. - Highlights: • Irradiation has potential to improve hygienic quality of raw and processed seafood. • Detection of irradiated food is important to enforce the applied regulations. • Different techniques were compared to separate silicate minerals from frozen fish. • Limitations were observed in TL analysis on minerals isolated by density separation. • Hydrolysis methods provided more clear identification using TL and ESR techniques

Insect disinfestation in smoked fish by gamma irradiation

International Nuclear Information System (INIS)

Sudatis, Boonya; Banditsing, Chettachai

1982-01-01

The experiment on insect disinfestation in smoked fish by gamma irradiation was done by irradiating 2-day-old eggs, 28-day-old larvae, 5-day-old pupae, and 5-day-old adults, reared at 26 +- 1 degC and 75-70% RH., with doses of 0-.5, 0-20 Krad respectively for sterility dose and with doses of 0-2, 0-6, 0-60, 20-60 Krad respectively for LD 50 . The results obtained from this experiment are as follows: (1) For the study of all stages of this insect sterility doses, there was no irradiated egg hatch in all doses and only irradiated larvae with 1-5 Krad reached pupal stage but emerged as malformed adults and died. Furthermore, the sterility doses for pupal and adult stage are both at 7.5 Krad. However, the percent of egg hatch from 5 Krad pupae and 5 Krad adults are .18 and .4 respectively. (2) The LD 50 checked at different times after irradiation in each stage for 2-day-old eggs after 2 days, for 28-day-old larvae after 7 days, 5-day-old pupae after 5 days, and for 5-day-old adults after 5 days are .48, 12.85, 18.5 and 29.78 Krad respectively

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

The effect of irradiation on the sensorial quality behaviour of packed fresh fish

International Nuclear Information System (INIS)

Reinacher, E.

1978-01-01

Cod from the Baltic Sea was irradiated with 10 krad X-rays and pached in ice with the objective to preserve it for a longer period while retaining a satisfactory sensorial quality. The vacuum-packed, irradiated cod fillet kept its quality 5 days longer than usual. On the other hand, aerobically packed, irradiated cod did not keep its quality longer than whole, unirradiated fish that was openly stored in ice. (AJ) [de

Pilot scale trials of irradiation preservation of maize, kola nuts and dried fish, and preliminary market test

International Nuclear Information System (INIS)

Akingbohungbe, A.E.

1994-01-01

Various studies were conducted to determine the possibility of utilizing gamma irradiation to disinfect cowpea, maize, kola nuts and smoked fish in Nigeria. The studies included the determination of radiosensitivity of important storage insect pests such as the cowpea seed beetle, 'Callosobrucus maculatus', the cigarette beetle, 'Lasioderma serricorne', the kola weevils, 'Balanogastris kolae' and 'Sophrorhinus gbanjaensis'. They also included consumer acceptance and or sensory evaluation of irradiated cowpea, maize and smoked-dried fish. The results showed that irradiation could be integrated with the traditional peasant farmers' method of storing unshelled dry cowpea in granaries; and such an integration can completely eliminate seed beetle infestation. Irradiation at a dose of 0.2-1.0KGy was quite effective in preventing development of 'L. Serricorne'. All stages of development of 'B.kolae' and 'S. gbanjaensis' were very sensitive to irradiation; and a dose of 0.1KGy-0.2KGy was found to be adequate for disinfecting kola nut of the weevils. Irradiation up to 0.2KGy also did not cause any significant change in proximate composition of kola nuts. Consumer acceptance and sensory evaluation tests on cowpea, maize and smoke-dried fish showed that Nigerian consumers did not have any aversion to irradiated foods. A high percentage of respondents indicated their willingness to purchase samples

Elimination of the risk resulting from pathogenic microorganisms in dried and smoked fish by gamma irradiation

International Nuclear Information System (INIS)

Gonzalez, O.N.

1981-01-01

The usefulness of irradiation in improving the microbiological quality and storage life of agricultural and fishery products was tried in a special study which had the following objectives: to determine the incidence of pathogenic organisms in dried, smoked and steamed fish; to determine the physico-chemical properties of these fish products; to determine the radiation dose necessary to eliminate the said pathogens at various levels of infections under practical conditions prevailing in the Philippines; to determine the organoleptic properties of the irradiated products. Staphylococcus aureus seemed to be the most radiation resistant among the test organisms used. For the purpose of the study the fish products were subjected to a radiation dose of 500 Kr. No significant difference of organoleptic properties at 0.05% level of significance existed between the irradiated and unirradiated counterparts. It was concluded that the use of low dose irradiation could be advantageously applied in combination with salting, drying and smoking and steaming not only to prolong the storage life of the fishery product but to eliminate the risk resulting from Salmonella, E. coli and Staphylococcus aureus pathogens - it appears that radiation could be most promising in smoked and steamed fish products where the low salt and high moisture contents provide less protection relative to dried fish against the growth of these microorganisms. Further the process would destroy much of the spoilage agents like the bacteria, insects, parasites, molds and yeasts which are known to be the main causes of losses in dried and smoked fishery products being experienced in developing countries like the Philippines

Studies on qualitative and quantitative chemical changes in gamma irradiated fish and fishery products in India

International Nuclear Information System (INIS)

Bandyopadhyay, C.; Rao, B.Y.K.

1981-01-01

Studies on qualitative and quantitative changes in lipids and allied constituents of fresh as well as salted dehydrated Indian mackerel (Rastrelliger kanagurta) during storage after gamma-irradiation have been carried out. The samples were evaluated subjectively as well by determining various physico-chemical parameters such as moisture content, total volatile basic nitrogen (TVBN), trimethyl amine nitrogen (TMAN), lipid content, iodine value (IV), peroxide value (PV), thiobarbituric acid (TBA) value, glyceride and free fatty acid (FFA) content. Shelf life extension of radurized fresh (150 Krad) as well as salted dehydrated (200 Krad) Indian mackerel during ice-temperature (0-2 0 C) and ambient temperature (25-30 0 C) storage, respectively, was observed without detectable rancidity and off-flavours. However, the extended storage life was dependent upon storage temperature in the case of fresh fish and upon moisture content in the case of salted dehydrated fish. Besides a suppression in TVBN and TMAN values, the changes in the physico-chemical parameters including the lipid composition of the irradiated samples in both cases were parallel to those in the unirradiated controls. No new compounds were detected in any of the lipid samples of the irradiated fish by thin-layer gas-liquid chromatography. Pasteurization dose of irradiation (200 Krad) did not influence the yield or the composition of the total volatiles of salted dehydrated fish. The commercial sun-dried products gave rise to two-fold increases in the yield of total volatiles, which showed composition comparable to that of the laboratory processed irradiated samples

Effect of γ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins

Science.gov (United States)

Shi, Yan; Li, Ru-yi; Tu, Zong-cai; Ma, Da; Wang, Hui; Huang, Xiao-qin; He, Na

2015-04-01

The influence of γ-irradiation on physicochemical properties and structures of myofibrillar protein from grass crap exposed to dose up to 10 kGy was investigated. Irradiated samples exhibited decreased emulsifying property and increased surface hydrophobicity. Increasing dose resulted in decreasing free and total sulphydryl groups, decreasing myosin heavy chains in the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. This study demonstrated that γ-irradiation decreased the myofibrillar protein ordered structure and generated the crosslinking and provided a possible reference for the identification of irradiated fish products.

Decontamination of salmonella from the coastal fish meals by 60Co γ ray irradiation

International Nuclear Information System (INIS)

Saheki, Kazuaki; Konno, Kenjiro; Sato, Takae; Kawabata, Toshiharu.

1988-01-01

The decontamination fo salmonellae from fish meal samples by irradiation which 60 Co γ ray was examined. Sixteen strains of Salmonella were used. A composite fish meal sample was prepared by mixing with different coastal meals, and after radiation sterilization at a dose of 20 kGy 60 Co γ ray, which was employed as the salmonella-free meal sample. D 10 values of test strains determined in buffered saline were found to range from 0.08 to 0.36 kGy, and inactivation factors at a dose of 1 kGy ranged from 10 2.8 to 10 13 . D 10 values of test strains determined in the salmonella-free meal sample ranged from 0.59 to 1.64 kGy, and the inactivation factors at a dose of 10 kGy were found to range from 10 6.1 to 10 17 . Interestingly the D 10 values of salmonellae determined in fish meal samples were 10 times as much compared with those determined in buffered saline. From the commercial aspects of coastal fish meal production, destruction of salmonellae in fish meals by 60 Co γ ray irradiation was found to be much more practical than other methods such as dry heating and ethylene oxide fumigation. (author)

TL and ESR based identification of gamma-irradiated frozen fish using different hydrolysis techniques

Science.gov (United States)

Ahn, Jae-Jun; Akram, Kashif; Shahbaz, Hafiz Muhammad; Kwon, Joong-Ho

2014-12-01

Frozen fish fillets (walleye Pollack and Japanese Spanish mackerel) were selected as samples for irradiation (0-10 kGy) detection trials using different hydrolysis methods. Photostimulated luminescence (PSL)-based screening analysis for gamma-irradiated frozen fillets showed low sensitivity due to limited silicate mineral contents on the samples. Same limitations were found in the thermoluminescence (TL) analysis on mineral samples isolated by density separation method. However, acid (HCl) and alkali (KOH) hydrolysis methods were effective in getting enough minerals to carry out TL analysis, which was reconfirmed through the normalization step by calculating the TL ratios (TL1/TL2). For improved electron spin resonance (ESR) analysis, alkali and enzyme (alcalase) hydrolysis methods were compared in separating minute-bone fractions. The enzymatic method provided more clear radiation-specific hydroxyapatite radicals than that of the alkaline method. Different hydrolysis methods could extend the application of TL and ESR techniques in identifying the irradiation history of frozen fish fillets.

Impacts of low dose rate irradiation on the fertility, fecundity and hatchling survival of Japanese rice fish (medaka, Oryzias latipes)

International Nuclear Information System (INIS)

Hinton, T.G.; Coughlin, D.P.; Marsh, L.C.; Yi, Yi; Winn, R.

2004-01-01

A renewed international interest in the effects on biota from low dose rate irradiation has recently occurred. Much of that interest is centered on the relevance of previously accepted dose rate guidelines (e.g. 10 mGy d -1 for aquatic biota) suggested by the ICRP and IAEA. All parties concerned seem to agree that additional data are needed on population level impacts from chronic low-level exposures to radionuclides. Using a Low Dose Rate Irradiation Facility (LoDIF), we conducted an experiment on the fecundity, fertility and hatchling survival of Japanese Rice Fish (medaka, Oryzias latipes). Fish were exposed externally to 137 Cs from juvenile through adulthood at mean dose rates of 3.5, 35 and 350 mGy d -1 . Fish were bred at maturity and the following endpoints were examined: 1) the number of eggs produced; 2) the percent of eggs that hatched; and 3) the survival of hatchlings 20-days post hatch. The influence of gender was examined by breeding irradiated males with control females; control males with irradiated females; irradiated males with irradiated females; and control males with control females. The data contribute to our understanding the impacts of low dose rate irradiation. (author)

Detection of irradiation in prepacked fresh fish and shrimp on the basis of the microbial flora

International Nuclear Information System (INIS)

Spreekens, K.J.A. van; Toepoel, L.

1978-01-01

Many experiments have been carried out at our institute during the last four years while studying the prolongation of the shelf-life of prepacked fillets of cod (Gadus callarias) and plaice (Pleuronectes platessa) and cooked shrimp (Crangon crangon) by irradiation at a dose of 100 krad. For the bacteriological analysis in these experiments modified Long and Hammer's medium was used as enumeration medium. On this medium colonies of Pseudomonas putrefaciens, Photobacterium spp. and 'typical shrimp spoiling' bacteria (presumably Alteromonas spp.) can be differentiated. These and several other species that are involved in the spoilage of unirradiated fish and shrimp are eliminated by irradiation. In irradiated fish and shrimp Moraxella spp. predominated during the whole storage period. Their colonies typically differ from the colonies of the former species. Simple tests can be applied for the confirmation of the latter species. The predominance of Moraxella-type colonies on the plates in combination with the absence of colonies of the radiosensitive species mentioned above is indicative of irradiated samples. (author)

A rapid supercritical fluid extraction method for the qualitative detection of 2-alkylcyclobutanones in gamma-irradiated fresh and sea water fish

International Nuclear Information System (INIS)

Tewfik, I.H.; Ismail, H.M.; Sumar, S.

1999-01-01

2-Alkylcyclobutanones are routinely used as chemical markers for irradiated foods containing lipids. However, current extraction procedures (soxhlet-Florisil chromatography) for the isolation of these markers involve a long and tedious clean-up regime prior to GC-MS identification. A simple and rapid method for the isolation of these markers using carbon dioxide as a super critical fluid is described for low lipid content fish samples (fresh and sea water) irradiated up to 8kGy. The presence of 2-dodecylcyclobutanone (2-DCB), a radiolytic marker, was confirmed in all irradiated fish samples at all doses. This was a clear indication that the fish samples had been irradiated and that both methods of isolation (florisil and supercritical fluid extraction) were capable of qualitatively extracting this marker. Supercritical fluid extraction is proposed as an alternative extraction procedure to the florisil chromatography method currently in use and has the added advantage of a considerably shorter extraction time

Synthesis of fish scales gelatin-chitosan crosslinked films by gamma irradiation techniques

International Nuclear Information System (INIS)

Erizal; Perkasa, D.P.; Abbas, B.; Sulistioso, G.S.

2013-01-01

Gelatin is an important component of fish scales. Nowadays, attention has increased concerning the application of gelatin.The aim of this research was to improve the mechanical properties of gelatin produced from fish scales, which concurrently could increase the usefulness of fish scales. Gelatin (G) is prone to degrade or dissolve in water at room temperature, therefore to enhance its lifetime, it has to be modified with other compound such as chitosan. Chitosan (Cs) is a biodegradable polymer, which has biocompatibility and antibacterial properties. In this study, gelatin solution was mixed with chitosan solution in various ratios (G/Cs: 100/0, 75/25, 50/50, 25/75, 0/100), casted at room temperature to make composite films, then tested for the effectiveness of various gamma irradiation doses (10-40 kGy) for crosslinking of the two polymers. Chemical changes of the films were measured by FT-IR, gel fractions were determined by gravimetry, and mechanical properties were determined by tensile strength and elongation at break using universal testing machine. At optimum conditions ( 30 kGy and 75% Cs), the gel fraction, tensile strength, and elongation at break were higher leading to a stronger composite films as compared to the gelatin film. FTIR spectral analysis showed that gelatin and chitosan formed a crosslinked network. It was concluded that G-Cs films prepared by gamma irradiation have improved their mechanical properties than the gelatin itself. (author)

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

Genetic efficiency of low-dose chronic irradiation in mammals and fish

International Nuclear Information System (INIS)

Goncharova, R.; Ryabokon, N.; Smolich, I.; Slukvin, A.

2001-01-01

The problem of biological effects of low-dose chronic irradiation is central radiobiological problem and seems to be very important for human monitoring and risk assessment Since 1986 we are engaged in studying genetic effects of low-dose chronic irradiation in natural populations of small mammals (bank vole - Clethrioiiomys glareolus) inhabiting radiocontaminated monitoring sites, in laboratory hybrid mice CBA*C57BI/6 j exposed to chronic irradiation at radiocontaminated sites, as well as in pond carp (Cyprinus carpio) reared in fish farms in areas contaminated due to the Chernobyl accident. The mean ground depositions in monitoring sites were 8-2330 kBq/m 2 and the mean bottom depositions in ponds were 52-3235 Bq/kg for Cs 137. We used conventional cytogenetics and genetics tests [1-3] and the following approaches in studying on genetic effects of low-dose chronic irradiation: Radiation exposures from external γ- and internal α, β, γ-irradiation from incorporated radionuclides were estimated for each specimen tested. Regression analysis of dose-effect relationships based on comparison of individual genetic end-points with individual absorbed doses was carried out We observed statistically significant changes in the frequencies of genetic end-points, which have been studied in somatic and germ cells, as well as in embryos of irradiated mammals and fish. So, the frequencies of chromosome aberrations in bank vole populations had up to 7-fold increase in comparison with background and pre-accident levels. It is of great importance to emphasize high radio-sensitivity of fertilized eggs (zygotes) and pond carp, embryos produced by chronically irradiated parents. Regression analysis allowed to reveal dependence of the studied parameters' frequencies on radiation exposure namely on the concentrations of basic dose forming radionuclides, absorbed dose rate and whole body absorbed dose. In most cases, dose-effect relationships were better approximated by non

Microbial contamination and effects of combination treatments and gamma irradiation on reducing microbial contamination of dried cuttle fish

International Nuclear Information System (INIS)

Yen, B.T.

1989-01-01

Dried cuttle fish is one of the most valuable sea products but it rapidly becomes mouldy and spoiled. To solve this problem, the studies on microbial contamination and effects of combination treatments and gamma irradiation for dried cuttle fish have been caried out base on IAEA Research Contracts No 4397/AG and 4397/R1/AG

Improving the Hygienic Quality and Shelf-Life of Minced Common Carp Fish by Gamma Irradiation

International Nuclear Information System (INIS)

El-Khawas, Kh.H.; Fawzia, M.; El-Nashaby; Abd El-daim, M.H.

1999-01-01

This investigation aimed to improve the hygienic quality and extend cold storage life of minced carp fish by gamma irradiation. The frozen samples were gamma irradiation at 0, 2, 4 and 6 kGy doses and the effects of these treatments on the chemical properties, microbiological aspects and sensory properties were studied post treatments and during cold storage. Irradiation of samples at doses of 2, 4 and 6 kGy greatly reduced its microbial counts and prolonged its shelf-life for 2, 4, and 6 weeks at 4 ±degree, respectively against only 3 days for control samples. Moreover, 4 kGy dose completely destroyed Staph aureus. The chemical composition of samples did not alter neither by γirradiation treatments nor by cold storage. Furthermore, irradiation treatments had no effects on pH-value, TVBN and TMA contents, while a gradual increase in these chemical quality indexes was observed during cold storage. However, both irradiation treatments and cold storage increased the TBA value

Clostridium botulinum in irradiated fish

International Nuclear Information System (INIS)

Hobbs, G.

1977-01-01

The properties of the Cl. botulinum resp. its toxin are described with a view to a combined heat and radiation treatment for fish conservation. The method is tested in several laboratories on 10 different fish products. It is found that the spore former Cl. botulinum is a critical factor in this type of preservation which can hardly be overcome although this method has organoleptic advantages over heat pasteurization of fish. At a storage temperatue over 5 0 C, there is a strong increase in toxin; the same applies to fish with a high fat content. Under poor hygienic conditions, the risk is markedly increased. The author recommends strict control measures in the production and distribution of fish, i.e. cooling and salt treatment. (AJ) [de

Determination of metal balance shift induced in small fresh water fish by X-ray irradiation using PIXE analysis

International Nuclear Information System (INIS)

Yukawa, M.; Aoki, K.; Iso, H.; Kodama, K.; Imaseki, H.; Ishikawa, Y.

2005-01-01

In the environmental pollution studies, it is very important to detect not only pollutants but also changes induced in organisms in the environment with various environmental stresses such as heavy metal toxicity radiation and agricultural chemicals. In the latter, monitoring is carried out using biological indicators to find out the changes, which have wide spectra from visible like deformity of the body to invisible such as changes in some enzyme activities. Changes of the balance of essential elements could occur in organisms to deal with the stresses. If we detect an elemental balance shift, we may see the environmental pollution in its early stages. Moreover, in the actual environment, combined effects, additive or reductive with coexistent elements or other stresses, is an important subject for investigation. Therefore, measurement of many elements in the biological indicator's simultaneously and determination of the distribution in the organisms are useful in clarifying the action of pollutants at sublethal levels. A small fresh water fish, Medaka can be used as one of the biological-indicators for determination of water quality. In the National Institute of Radiological Sciences (NIRS), an inbred strain of Medaka Orizias laptipes was established and has been maintained for the research purposes. Since the genetic background of inbred animals is almost uniform, the individual deviation among animals is very small. This characteristic is very useful to investigate the physiological effects of environmental stresses. We have continued to investigate the balance shift of essential elements induced in the bodies of Medaka by several stresses. In this paper, elemental content in various organs of the X-ray irradiated fish determined by PIXE method are reported in comparison with that of the control fish to observe the effect of the X-rays. Body size of Medaka is about 3 cm long, and the internal organs are very small (about l mm on average). PIXE is the most

In vivo mutagenicity studies in rats mice and Chinese hamsters fed irradiated foodstuffs - chicken, fish, dates, pulses, mangoes and cocoa beans

International Nuclear Information System (INIS)

Renner, H.W.

1982-01-01

Three in vivo genetic toxicity tests were performed in rats, mice and Chinese hamsters to detect possible mutagenic effects of irradiated chicken, dried dates, fish, cocoa beans, pulses and mangoes. The tests employed were the micronucleus test and sister-chromatid exchange (SCE) test for irradiated and unirradiated samples of all foodstuffs listed, and the spermatogonia test, (including SCE technique) in mice for irradiated and unirradiated chicken, fish and dates only. In the case of cocoa beans, the mutagenicity tests were performed on an additional test group fed beans fumigated with ethylene oxide. The different mammalian species used for the various experiments are given below. None of the tests provided any evidence of mutagenicity induced by irradiation in any of the foodstuffs studied. Moreover, these tests are currently considered to be the most sensitive in vivo mutagenicity tests in mammals. (orig.)

Effect of gamma irradiation on microbial load and sensory charactaristics of Nile Bolti fish during cold storage

International Nuclear Information System (INIS)

Roushdy, H.M.; Elfouly, M.Z.; Abdelbaki, M.M.; Taha, R.A.; Yousef, B.M.

1984-01-01

The main objective of this study is to investigate the effect of varying low dose levels of gamma radiation (0.5, 1.5 and 3.OKGY on the microbiological and organoleptic properties of bolti fish (Tilapia nilotica) under post irradiation cold storage conditions (5 0 C±1). It has been found that the maximum shelf life of fresh bolti fish does not exceed 6 days. A great reduction in the total microbial counts, psychrophilic and proteolytic bacteria could be achieved due to irradiation processes. The percentages of inactivated cells for these organisms reached 98.6% 100% and 81.7% respectively at the dose level 3.0 KGY. The values of microorganisms during storage at 5 0 C, indicated their progressive increase and the palatability scores was going, parallel with the increase in the microbial load. The dose of 3 KGY proved to be for keeping the microbial counts at lower level during storage and hence extended the shelf life of fresh bolti fish by three times as compared with the unirradiated samples

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

Elimination of the risk resulting from pathogenic microorganisms in dried and smoked fish by gamma irradiation. Part of a coordinated programme on the wholesomeness of food irradiation

International Nuclear Information System (INIS)

Gonzalez, O.N.

1979-02-01

Results of examination made on commercial samples of dried and smoked hasa-hasa (Rastrelliger brachysomus), dried and smoked tunsoy (Sardinella fimbriata) and steamed sinaing na tulingan (Auxia thazand) showed high microbial counts. Laboratory-prepared samples of these products inoculated with 10 7 cells of either S. choleraesuis, S. paratyphi A, S. typhimurium, E. coli or S. aureus per g of sample and irradiated at doses varying from 0 to 500 krad showed S. aureus to be the most radio-resistant. S. typhimurium showed higher radiation resistance than other types of Salmonella in these fishery products. The 5 D 10 value of S. typhimurium was as high as 460 krad in steamed fish and as low as 100 krad in a smoked fish product. The 5 D 10 value of S. aureus in all products was approximately 500 krad. Thus, a dose at this level may be recommended as a radicidation dose for these types of products. No changes in organoleptic properties were detected in either dried, smoked or steamed fish irradiated with doses up to 500 krad

Histological variations in liver of freshwater fish Oreochromis mossambicus exposed to 60Co gamma irradiation

International Nuclear Information System (INIS)

Sadiq Bukhari, A.; Syed Mohamed, H.E.; Broos, K.V.; Stalin, A.; Singhal, R.K.; Venubabu, P.

2012-01-01

The irradiation effect of 60 Co at the three dose level of 3 mGy, 30 mGy and 300 mGy on the histology of liver of the freshwater fish Oreochromis mossambicus was investigated. The liver of O. mossambicus was dissected out and processed for light microscopy studies. 60 Co exposed O. mossambicus were found to result in several alterations in the histoarchitecture of liver. The alterations included mild congestion of blood vessels, structural alteration, cellular swelling, vacuolation and necrotic liver cells, indicating a definite response to 60 Co irradiation. The results suggest that the liver of O. mossambicus exposed to 60 Co were structurally altered with increasing dose levels. It is to record that alteration in the liver does not affect the physiology, behaviour or lethality of the individuals. Self regulating mechanisms would have influenced the liver to remain sustained. To confirm the same further studies in the direction by increasing dose level is required. - Highlights: ► Fish Oreochromis mossambicus irradiated to the dose of 3 mGy, 30 mGy and 300 mGy. ► Histoarchitecture of liver altered with increasing dose levels of 60 Co. ► Alteration in the liver does not affect the physiology, behaviour or lethality. ► Self regulating mechanisms might have prevented from Lethality. ► HSI index value for exposed group reported ( 60 Co.

Promoting growth of fry and adult fish by irradiating fish embryos with low-dose of Ra-Be neutron source

International Nuclear Information System (INIS)

Yu Yongcheng; Zhang Yuhua; Wu Jilan

1994-01-01

Proper neutron dose can stimulate fries to grow. The optimum neutron fluence is from 9.2 x 10 5 cm -2 to 18 x 10 5 cm -2 . The yield of fries is increased by 16%-24% (silver carp fries) and 6%-30% (carp fries). The cultivated period of the treated silver carp fries is shortened by 28-45 days (1/3 to 1/2 period). The irradiated embryos of silver carp and carp are reared and produced for commercial adult fish in 1992

Toxin production of non-proteolytic Cl. botulinum type B in radurized fish. Part of a coordinated programme on the wholesomeness of the process of food irradiation

International Nuclear Information System (INIS)

Suhadi, F.

1981-02-01

Toxin formation by proteolytic and nonproteolytic strains of C. botulinum type B in radurized raw fish and in radurized Pindang fish was investigated. In radurized Pindang fish samples, inoculation was done either before or after cooking. Radurization process with 2 and 3 kGy caused the extension of storage life of Rastrelliger sp., Euthynnus sp., and Scomberomorus sp. by factors of 2 and 2.5 at storage temperatures between 5 and 10 0 C. In general at 10.5 +- 0.3 0 C, no toxin was formed before the samples were spoiled both in irradiated and unirradiated samples. At 5.6 +- 0.5 0 C no toxin was formed until after the samples were spoiled. The earliest toxin formation in unirradiated Pindang samples stored at ambient temperature was detected after the samples were spoiled. In irradiated Pindang samples inoculated with C. botulinum spores after cooking and stored at ambient temperature the toxin formation was detected before the samples were spoiled. However, if the inoculation was done before the fish was processed into Pindang, the toxin was always detected after the samples were spoiled regardless of the irradiation dose, strain and inoculation level. As fish may be contaminated - if at all - with spores of C. botulinum in its raw state, processing of fish into Pindang and irradiation would not contribute to the health hazard concerning botulism even if the samples are stored at ambient temperature

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)

Storage stability and improved quality of fish products by enzyme suppression and gamma-irradiation

International Nuclear Information System (INIS)

Ninjoor, V.; Doke, S.N.; Nadkarni, G.B.

1981-01-01

The occurrence and distribution of lysosomal hydrolases in the skeletal muscle and skin of a variety of fish species have been demonstrated. As compared with the skeletal muscle, the skin contained two to ten times more activity of hydrolytic enzymes. In the case of Bombay duck (Harpodon nehereus), the drip represented a rich source of lysosomal enzymes. The involvement of these hydrolases in accentuating fish spoilage was examined by measuring the release of cathepsin D and accumulated hydrolytic end-products during progressive autolysis. The data showed that the shelf-life of fresh-water fish Tilapia mossambica could be extended by removing the skin, while that of Bombay duck by eliminating drip. Sodium tripolyphosphate (NaTPP) dip treatment was shown to inhibit the activity of lysosomal hydrolases of Bombay duck. Combination treatment consisting of NaTPP dip and irradiation (100 krad) resulted in a two-week extension in the shelf-life of Bombay duck fillets when stored at 0-4 0 C. (author)

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.

Study on irradiaiton of freezing-dried Wuchang fish

International Nuclear Information System (INIS)

Chen Xueling; Cheng Wei; Xiong Guangquan; Ye Lixiu; Chen Yuxia; Guan Jian; He Jianjun

2008-01-01

The effects of irradiation on sterilization and storage time for the freezing-dried Wuchang fish were studied. The results show that the number of the coliform group in freezing-dried Wuchang fish irradiated at 1kGy can be acceptable according to the national industrial standard and the number of bacteria decrease from 3100cfu/g to <10cfu/g after irradiation. With the optimal irradiation dose 1kGy the shelf life of Wuchang fish can be extended over one year. (authors)

Progress in food irradiation: Bangladesh

Energy Technology Data Exchange (ETDEWEB)

Ahmed, M

1982-11-01

The Bangladesh contribution deals with fish preservation by irradiation and, in this context, with the radiosensitivity of mesophilic and psychophilic microorganisms. Sprouting inhibition is studied with potatoes and onions. A further part deals with irradiation of spices. Mutagenicity tests were carried on rats and mice fed with irradiated fish. The tests were performed at the Institute for Food and Radiation Biology, near Dacca in December 1981.

Irradiation of fish, shellfish and frog legs. A compilation of technical data for authorization and control

International Nuclear Information System (INIS)

2000-06-01

The International Consultative Group on Food Irradiation (ICGFI) was established on 9 May 1984 under the aegis of FAO, IAEA and WHO. ICGFI is composed of experts and other representatives designated by governments which have accepted the terms of the 'Declaration' establishing ICGFI and have pledged to make voluntary contributions, in cash or in kind, to carry out the activities of ICGFI. The functions of ICGFI are as follows: (a) To evaluate global developments in the field of food irradiation; (b) To provide a focal point of advice on the application of food irradiation to Member States and the Organization; and (c) To furnish information as required, through the Organization, to the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food, and to the Codex Alimentarius Commission. This publication contains the most up to date data on irradiation of fish, shellfish and frog legs. It is intended to assist governments in considering the authorization of this particular application of radiation processing of food and in ensuring its control in the facility and the control of irradiated food products moving in trade. It was prepared at the request of the International Consultative Group on Food Irradiation (ICGFI) in response to the increasing acceptance and application of irradiation to ensure hygienic quality of food, especially those of animal origin

Irradiation of fish, shellfish and frog legs. A compilation of technical data for authorization and control

Energy Technology Data Exchange (ETDEWEB)

NONE

2000-06-01

The International Consultative Group on Food Irradiation (ICGFI) was established on 9 May 1984 under the aegis of FAO, IAEA and WHO. ICGFI is composed of experts and other representatives designated by governments which have accepted the terms of the 'Declaration' establishing ICGFI and have pledged to make voluntary contributions, in cash or in kind, to carry out the activities of ICGFI. The functions of ICGFI are as follows: (a) To evaluate global developments in the field of food irradiation; (b) To provide a focal point of advice on the application of food irradiation to Member States and the Organization; and (c) To furnish information as required, through the Organization, to the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food, and to the Codex Alimentarius Commission. This publication contains the most up to date data on irradiation of fish, shellfish and frog legs. It is intended to assist governments in considering the authorization of this particular application of radiation processing of food and in ensuring its control in the facility and the control of irradiated food products moving in trade. It was prepared at the request of the International Consultative Group on Food Irradiation (ICGFI) in response to the increasing acceptance and application of irradiation to ensure hygienic quality of food, especially those of animal origin.

Biochemical and physiological changes in Egyptian Nile fish subjected to varying levels of gamma irradiation

International Nuclear Information System (INIS)

Roushdy, H.M.; El-Kashef, H.S.; Imam, A.E.

1975-01-01

Radiation is nowadays to be considered as a new parameter in the ecology of water masses. Aquatic organisms, perhaps more than any other group of organisms, are directly exposed to radiation hazard and may be subjected to continuous low-level exposure from bottom material and from internal sources accumulated within their own bodies, originating partly from radionuclides released from nuclear facilities into the aquatic environment. In recent years, a large number of papers have been published on the uptake, concentration and release of radioactive material by aquatic organisms. However, radiation experiments on fish, a major source of food for human consumption, are still very rare and mostly restricted to studies on the effect of irradiation on eggs and larvae. Since the study of the radiation effect on living aquatic organisms, particularly fish, is important in connection with the problems of preserving water resources for the benefit of mankind, the work presented here has been done to ascertain the effect of varying dose-levels of gamma irradiation on two common Egyptian Nile fish species, the catfish Clarias lazera and the Tilapia nilotica. Investigations carried out on Clarias lazera involved blood and muscle analyses as well as growth rate measurements. The results obtained showed impaired haematological levels, changes in weight of muscle proteins and, chiefly, retardation in growth rate. Investigations carried out on Tilapia nilotica revealed changes in the activity of certain digestive enzyme systems, glucose level in blood and concentration of the glycogen store in liver and muscles. In discussing the results obtained the authors have taken the relevant literature into consideration. (author)

Decontamination of fish and seafood products by irradiation; Descontaminacion por irradiacion de pescado y productos del mar

Energy Technology Data Exchange (ETDEWEB)

Luna C, P C

1992-05-15

An alternative to prolong the useful shelf life of the fish and of the sea products is the use of the ionizing radiation. The radiation process in combination with other conservation methods like the refrigeration or freezing, assures the hygienic quality of the marine products, eliminating bacteria that cause decomposition as well as of others that produce illnesses and that they are transmitted through these, like is the case of Vibrio Cholera, Salmonella, Shigella Yersinia etc. In this document the technical feasibility of the irradiation applied to the fish and the sea products, in fresh, refrigerated and frozen form will be analyzed. (Author)

Radiation effects on lifespan of the fish Oryzias latipes

International Nuclear Information System (INIS)

Egami, N.

1979-01-01

The mortality rate of adult fish exposed to continuous γ-ray irradiation was examined and the results summarized. Initial results into the effects of low-dose γ-irradiation during early developmental stages (one day embryo - 3 month old young) on lifespan, indicate that in this fish the life-shortening effects of radiation are marked at high doses but not at low doses. Age-related histological changes in various tissues have been observed in both irradiated and non-irradiated fish. (Auth.)

Photoreactivation rescue and dark repair demonstrated in UV-irradiated embryos of the self-fertilizing fish Rivulus ocellatus marmoratus (Teleostei; Aplocheilidae)

International Nuclear Information System (INIS)

Park, E.-H.; Yi, A.-K.

1989-01-01

The effects of photoreactivation (PR) rescue and dark repair on the survival of UV-irradiated embryos of the hermaphroditic fish (Rivulus ocellatus marmoratus) are reported. When UV-irradiated embryos were illuminated by photoreactivating light (PRL) from fluorescent lamps, survival at the hatching stage was markedly increased. The maximum recovery to UV damage was shown by embryos that were exposed to PRL for at least 6 h after UV irradiation. The effect of PRL decreased 30 min after UV irradiation and not PR rescue ws detected beyond 96 h. Treatment with 2 mM caffeine for 48 h after UV irradiation increased the sensitivity of the embryos in the dark. The above results demonstrate that Rivulus embryos have an efficient PR system and a caffeine-sensitive dark repair capacity. (author). 31 refs.; 5 figs

Fish preservation by combined treatment of curing and radiation. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Maha, M.

1979-10-01

The combined treatment of potassium sorbate and irradiation to improve the keeping quality of traditional cured fish, e.g. salted fish, boiled fish and smoked fish packaged in polyethylene bags was studied. Low-dose irradiation for insect disinfestation of dried fish was also investigated. Irradiation treatment alone with doses up to 0.3 Mrad was not sufficient to prevent mold growth on semi-dried salted mackerel which contains approximately 6-11% of salt and 45-60% of moisture. Combined treatment of potassium sorbate and irradiation (200 r 400krad) was found to be effective in extending shelf-life of boiled and semi-dehydrated mackerel up to 5 weeks at ambient conditions. The shelf-life of comparable control samples was 2.5 weeks and for commercial boiled and semi-dried fish 3-7 days under the same conditions. The shelf-life of smoked milkfish, packaged in polyethylene bags and irradiated with 200 or 400krad was found to be 15 and 20 days respectively at ambient conditions as compared to 5 days for control samples. Dermestes maculatus was found to be the predominant pest infesting dried, smoked fish followed by Necrobia rufipes. A dose of 25krad was found to be sufficient to disinfest these insect species in the product

Effects of gamma radiation on fish lipids

Energy Technology Data Exchange (ETDEWEB)

Sofyan, R [National Atomic Energy Agency, Jakarta (Indonesia). Pasar Djumat Research Centre

1982-04-01

Investigations on the changes of free fatty acid (FFA) value and thiobarbituric acid (TBA) value of fish muscle lipids during chilled storage were carried out. Experimental results showed significant increases in FFA and TBA values during storage. The FFA and TBA values of unirradiated fish were also determined. It was observed that radiation treatments at doses of 2.5 and 5.0 kGy gave no significant effects on FFA values. On the other hand the TBA values of irradiated samples were significantly higher than those of unirradiated samples, indicating that oxidative changes have occured due to radiation. TLC investigations on muscle nonpolar-, phospho- and glycolipids of control and fish samples, irradiated at doses up to 10 kGy revealed that the lipid components or irradiated fish were identical with those of control.

Radiation preservation of dried fish indigenous to Asia

International Nuclear Information System (INIS)

Hussain, A.M.; Haz, I.; Chaudry, M.A.

1989-01-01

Commercially dried marine fish such as mackerel, shark, tuna and saram (Scomboromorus commersoni) contain 36-50% moisture and 10-12% salt. During preliminary studies, there was visible mould growth on sun or over dried freshwater rahu (Labeo sp.) fish containing moisture levels above 15.5%. Fusarium was present in samples containing a moisture level of 46% and above, while below this level Aspergillus sp. and Penicillium sp. were present. Dipping of fish fillets in 2% potassium sorbate checked the visible mould growth on irradiated (0.25-1 kGy) and non-irradiated rahu fish containing moisture levels of 20-40%. Radiation doses of 0.5-0.75 kGy were found suitable for keeping sun or oven dried samples in good and acceptable conditions for six months at room temperature. Polyethylene film about 0.1 mm thick was suitable for packing dried fish as far as insect penetration, bacterial permeability, water permeability, water vapour transfer rate and weight loss of dried fish during storage were concerned. An oxygen absorber was effective for six months in maintaining colour, odour and texture of irradiated dried fish packaged in an oxygen impermeable film. Dried fish was acceptable to consumers except to some extent for its texture. Bulk storage of dried fish fillets at an ambient temperature for 3 months produced no adverse changes in the fillets. About 5% of the fillets were badly shredded during transportation of irradiated dried fish over a distance of about 2,400 km. (author). 27 refs, 6 figs, 13 tabs

Combination of potassium sorbate and irradiation treatments to extend the shelf-life cured fish products

International Nuclear Information System (INIS)

Maha, M.; Sudarman, H.; Chosdu, R.; Siagian, E.G.; Nasran, S.

1981-01-01

Studies on shelf-life extension of three kinds of cured fish product, i.e. salted chub mackerel (Rastrelliger neglectus), boiled chub mackerel (Rastrelliger neglectus) and smoked milkfish (Chanos chanos) have been done using a combined potassium sorbate and irradiation treatment. An integrated process for the preparation of each cured product provided with the combined treatment is described. Total bacterial count, total volatile base nitrogen, content of volatile reducing substances and mould growth were used as objective indices of quality in comparison with sensory evaluation to determine the shelf-life of the products held at ambient conditions. It was found that potassium sorbate residue of 0.1% level followed by irradiation up to 4 kGy could retard mould growth on the products and extend the shelf-life considerably in comparison with the commercially prepared products. (author)

Nutritional evaluation of irradiated animal protein by-products

International Nuclear Information System (INIS)

El-Hakeim, N.F.; Hilali, E.A.

1991-01-01

Blood, fish and meat-bone meals were irradiated at dose levels of 0, 5, 10, 20 and 50 kGy. Radiation induced an insignificant effect on the chemical composition of meals. Available lysine in irradiated fish meals was reduced by 8,04%. Losses occurred in some amino acids especially the essential ones of the irradiated protein by-products. Isoleucine, phenylalanine and valine were the limiting amino acids in the irradiated blood, fish and meat-bone meal, respectively. At dose levels of 0, 5, 10, 20 and 50 kGy essential amino acids index (EAAI) was 48,24%, 42,89%, 48,38%, 53% and 55,95% for blood meal 37,91%, 39,71%, 41,18% and 37,90% for fish meal and 37,07%, 36,01%, 27,61%, 38,21% and 38,45% for meat-bone meal, respectively. (orig.) [de

Irradiation of foodstuffs

International Nuclear Information System (INIS)

Bugyaki, L.

1977-01-01

The author studies the criteria for the harmlessness of irradiation as a food-preservation process. The glucose and proteins of bacto-tryptone, irradiated at 5 Mrads, do not increase the Escherichia Coli C 600 lysogenous bacteriophages, compared to the induction produced by direct irradiation of the strain or to the exposition to nitrogenous yperite. The possible mutagenic effect is therefore different. Wheat flour freshly irradiated at 5 Mrads shows physico-chemical changes. When given to mice as 50% of their ration, it leads to a higher incidence of tumours and a greater number of meiotic chromosome alteration (besides some discreet physio-pathological changes in fertility and longevity). Immunoelectrophoresis in agar or agarose gel does not allow any detection of irradiation of meat, fish or eggs. A vertical electrophoresis in starch gel can lead to a differentiation between frozen or chilled meat and the one that is irradiated at 0.5 or 5 Mrads, but the same thing can't be said for fish or eggs. Lastly an irradiated mushroom shows every sign of freshness but, when planted in a suitable medium, its cuttings do not present any cell proliferation which could give a rapid and simple method of detecting the irradiation. (G.C.)

Effects of X-irradiation and thymectomy on the immune response of the marine teleost, Sebastiscus marmoratus

International Nuclear Information System (INIS)

Nakanishi, T.

1986-01-01

Effects of X-irradiation and thymectomy on the immune response of the rock fish, S. marmoratus were studied. Animals were thymectomized and irradiated at the dose of 2000 R. In non-thymectomized and irradiated fish, injected with SRBC one week after irradiation, antibody production was completely suppressed and they required twice the time for rejection of scales allografted three days after irradiation. On the other hand, fish which were irradiated four days after thymectomy and injected one week after irradiation, showed a fairly high level of antibody, although, in the allograft rejection, no significant difference was observed when compared to the irradiated fish. Furthermore, animals thymectomized, irradiated and autoimplanted showed higher production of antibody when immunized three months after irradiation compared to matched controls. In the same manner, in the allograft rejection, a slight restoration was found in fish reconstituted with a non-irradiated thymus. From these results, it is considered that, as in mammals, the adult thymus of fish plays an important role in recovery from the damage to the immune system caused by irradiation. Furthermore, a combination of X-irradiation and thymectomy suggests that suppressor T-cells which are resistant to X-rays exist in the fish thymus

Potential for irradiation of marine foods in New Zealand

International Nuclear Information System (INIS)

Burns, D.J.W.

1984-01-01

The potential for treatment of fish with ionising radiation to extend the useful shelf life lies with low dose pasteurization methods. A practical extension of 1 week or more under optimal refrigeration conditions can be achieved although a background loss of quality due to autolysis continues throughout storage. Of New Zealands markets for fish products only Australia could be serviced by sea freight with irradiated fresh fish. Two difficulties are forseen: firstly a market advantage for fresh over frozen fish is unproven; secondly the industry is dispersed and does not lend itself to a central irradiation facility. Some possibilities for irradiation may arise in future. (auth.)

The effect of γ-radiation on smoked fish using short-term mutagenicity assays

International Nuclear Information System (INIS)

Dela Rosa, A.M.; Banzon, R.B.

1989-01-01

The effect of γ-radiation on the mutagenicity potential of wood-smoked fish was investigated. Smoked fish were irradiated with radiation doses of 2.0, 4.0, 6.0 and 8.0 kGy. The DMSO extracts of non-radiated and irradiated smoked fish were tested for mutagenicity using the Ames plate incorporation assay, host-mediated assay, and the micronucleus test. It was observed that γ-irradiation did not induce any significant increase in the number of revertants of TA98, TA100 and TA104 as compared with the non-radiated smoked fish. Results of the host-mediated assay and the micronucleus test showed no difference in the mutagenic response of non-radiated in irradiated smoked fish. The results indicate thet γ-radiation does not introduce mutagens in smoked fish. (author). 17 refs.; 6 tabs

The effect of gamma irradiation on microbial load and sensory evaluation of white pomfret and Indian mackerel fishes

International Nuclear Information System (INIS)

Banik, A.K.; Chaudhari, D.R.; Bose, A.N.

1976-01-01

Irradiated (150 Krad) white pomfret (Stromateus cenereus) and Indian mackerel (Rastrellinger kanagurta) as eviscerated whole packed in polyethylene pouches and held at ice-temperature (0-2 deg C) were examined for their storage life and bacterial flora. The extent of storage life was determined by sensory evaluation and total bacterial counts. It was observed that bacterial groups having high proteolytic activity and those producing H 2 S were increased throughout the storage period. The irradiated white pomfret and Indian mackerel in ice remained in good condition for 15-20 days. The suitability of drip for determining total bacterial count and for assessing the keeping quality in these fishes were also examined. (author)

Food irradiation

International Nuclear Information System (INIS)

Sato, Tomotaro; Aoki, Shohei

1976-01-01

Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)

Combination of potassium sorbate and irradiation treatments to extend the shelf life of cured fish products

International Nuclear Information System (INIS)

Maha, M.; Sudarman, H.; Chosdu, R.; Siagian, E.G.

1989-01-01

Studies on shelf life extension of three kinds of cured fish products, i.e. salted chub mackeral (Rastrelliger neglectus), boiled chub mackerel (Rastrelliger neglectus) and smoked milkfish (Chanos chanos) have been made using a combined potassium sorbate and irradiation treatment. An integrated process for the preparation of each cured product provided with the combination treatment is described. Total bacterial count, total volatile base nitrogen, volatile reducing substances, and mould growth were used as objective indices of quality in comparison with sensory evaluation to determine the shelf life of the products held at ambient conditions. It was found that 0.1% potassium sorbate followed by irradiation up to 4 kGy retards mould growth on the products and extends the shelf life to a considerable length of time in comparison with the commercially prepared products. (author). 14 refs, 3 figs, 5 tabs

Food irradiation: progress in Canada

International Nuclear Information System (INIS)

Wilson, B.K.

1985-01-01

The subject is discussed under the headings: food irradiation regulatory situation in Canada; non-regulatory developments (poultry irradiation; fish irradiation; Government willingness to fund industry initiated projects; Government willingness to establish food irradiation research and pilot plant facilities; food industry interest is increasing significantly; Canadian Consumers Association positive response; the emergence of new consulting and entrepreneurial firms). (U.K.)

Disinfestation studies on dried fish of Bangladesh. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Ahmed, M.

1978-07-01

A survey of major fish drying areas, storage facilities and dried fish markets in Bangladesh showed that blow fly, house fly and fruit flies are destructive insects infesting fish during the process of drying. Dermestes maculatus, Necrobia rupifes and earwigs were the most predominant insects infesting dried fish during storage. The effect of irradiation on different developmental stages of D. maculatus was investigated. Results on radiation disinfestation of D. maculatus, the most serious pest during storage, showed that a dose of 30 krad and above would be sufficient to control infestation of dried fish. No changes on organoleptic properties of dried mackerel irradiated with doses up to 400 krad could be detected. Polyethylene bags with a thickness of 0.075 mm and above appeared to be suitable for packaging of dried fish

Radiation induced lipid oxidation in fish

International Nuclear Information System (INIS)

Snauwaert, F.; Tobback, P.; Maes, E.; Thyssen, J.

1977-01-01

Oxidative rancidity in herring and redfish was studied as a function of the applied irradiation dose, the storage time and storage temperature and the packaging conditions. - Measurements of the TBA (thiobarbituric acid) value and the peroxide value were used to evaluate the degree of oxidation of lipids, and were related with sensory scores. - Especially for the fatty fish species (herring) irradiation accelerated lipid oxidation and induced oxidative rancidity. Irradiation of vacuum-packed herring fillets and subsequent storage at +2 C seems to be an interesting process. For the experiments conducted on a semi-fatty fish (redfish), oxidative rancidity was never the limiting factor for organoleptic acceptability. (orig.) [de

Survival and photoreactivability of ultraviolet-irradiated cultured fish cells (CAF-MM1)

International Nuclear Information System (INIS)

Mano, Y.; Mitani, H.; Etoh, H.; Egami, N.

1980-01-01

The sensitivity to ultraviolet light (uv) and photoreactivating ability of cultured fish clone cells (CAF-MM1) were investigated. Dose-survival relationship curves were obtained using the colony-forming technique at various postirradiation temperatures (33, 26, and 20 0 C). At 26 0 C the values of D 0 , D/sub q/, and the extrapolation number (n) were 1.74 J/m 2 , 2.62 J/m 2 , and 4.5, respectively; no marked differences in these values were found among different temperatures. Visible light illumination after uv irradiation produced a marked increase in survival. No photoreactivation effects were observed beyond about 30 h. Caffeine increased uv sensitivity of the CAF-MM1 cells, and from the results it is suggested that the cells have some caffeine-sensitive dark repair mechanisms

Improvement of the quality of nile bolti fish fillets by combination treatments with gamma irradiation

International Nuclear Information System (INIS)

El-Fouly, M.Z.; Hammad, A.A.I.; Yousef, B.M.

1986-01-01

Immersing bolti fish fillets in saturated solution of sodium chloride alone or plus 10 ppm of chlorotetracycline (CTC) resulted in remarkable reduction of total bacterial counts, psychrophilic, proteolytic and H 2 S producing bacteria. The treatments also decreased the growth rate of these groups of microorganisms during storage at 5 0 C and hence increased the shelf-life of fillets to 24 days storage. Treating the bolti fillets by 3 KGy gamma rays combined with salt and CTC caused highly depression in the mentioned groups but spots of fungi started to appear at the twenty first day of storage on the surface of irradiated fillets. Application of potassium sorbate as anti fungus instead of sodium chloride and CTC kept the bolti fillet in good quality as indicated by microbial, chemical and sensory determinations for more than four weeks at 5 0 C with decreasing the irradiation dose to only 1.5 kGy

Application of rapid microbiological screening methods for detection of irradiated frozen foods

International Nuclear Information System (INIS)

Hussain, A.A.; Rady, A.H.; ElBary, N.A.A.

2003-01-01

The exposure of food to ionizing radiation is being progressively used in many countries to, inactivate food pathogens, eradicate pests and extend shelf-life. To ensure free consumer choice, irradiated food. The direct epi fluorescent filter technique (DEFT) was applied as recent and rapid technique for determination of total bacterial count in irradiated minced chicken (2,4,6, and 8 kGy) as well as non-irradiated samples. Also aerobic plate count (APC) was used to determine the viable bacterial cells. A large significant differences between the profiteered DEFT and APC counts were obtained with the irradiated samples of each chicken and fish where the conventional plating gives a much lower values than the (DEFT) technique compared with non-irradiated samples. A highly correlation (r=0.99 and 1.00) were detected at 8 and 6 kGy with irradiated minced chicken and fish respectively. The Gram-negative bacteria belonging to (Enterobacteriaceae and fluorescence pseudomonas) showed very low count in the irradiated selected fish samples compared with control while the endotoxin selected fish samples compared with control while the endotoxin levels did not affect under the same conditions. Micro-gel electrophoresis indicated that gamma irradiation at 8 kGy can induce DNA damage in the cells of both minced chicken and fish where, some bands disappeared compared with the non-irradiated samples

Food irradiation development in Japan

International Nuclear Information System (INIS)

Kawabata, T.

1981-01-01

In Japan, the first food irradiation research was carried out on the preservation of fish and fishery products. In 1966, the Atomic Energy Commission of the Japanese Government (JAEC) decided to promote the National Project on Food Irradiation and, in 1967, the Steering Committee on food irradiation research in the Atomic Energy Bureau, Science and Technology Agency, selected the following food items as of economic importance to the country, i.e., potatoes, onions, rice, wheat, ''Vienna'' sausage, ''kamaboko'' (fish meat jelly products) and mandarin oranges. The National Project is expected to finish at the end of the 1981 fiscal year. Based on the studies by the National Project, irradiated potatoes were given ''unconditional acceptance'' for human consumption in 1972. Already in 1973, a commercial potato irradiator was built at Shihoro, Hokkaido. In 1980, the Steering Committee submitted a final report on the effectiveness and wholesomeness studies on irradiated onions to the JAEC. This paper gives a brief explanation of the legal aspects of food irradiation in Japan, and the present status of wholesomeness studies on the seven items of irradiated foods. In addition, topics concerning food irradiation research on ''kamaboko'', especially on the effectiveness and a new detecting method for the irradiation treatment of these products, are outlined. (author)

Localization of specific sequences and DNA single-strand breaks in individual UV-A-irradiated human lymphocytes by COMET FISH

Science.gov (United States)

Bock, Claudia; Rapp, Alexander; Dittmar, Heike; Monajembashi, Shamci; Greulich, Karl-Otto

1999-01-01

The COMET assay, a single cell electrophoresis technique which allows to separate electrophoretically fractionated DNA according to size has been combined with fluorescence in situ hybridization (FISH) which allows to localize specific genes or gene regions. This combination (COMET FISH) allows the detection of DNA single strand breaks in specific regions of the genome of human lymphocytes at the single cell level. Various types of DNA probes, e.g. centromere-, (alpha) - satellite-, telomere-, whole chromosome-, single copy- and region specific DNA probes have been used to investigate whether the UV-A induced DNA single strand breaks are distributed randomly all over the human genome or induced at specific sites ('hot spots'). In the investigated human peripheral blood lymphocytes all but one centromere reveal low sensitivity for UV-A irradiation (500 kJ/m2), while telomeres are randomly distributed over COMET heads and tails. The human chromosome 1 is fractionated by irradiation, but remains in the COMET head, indicating an only moderate degree of fractionation. Among three tested single copy probes, c- myc, p53 and p58, the p53 gene located on chromosome 17p13.1 and the p58 gene (1p36) appear to be located in UV-A stable regions of the human genome in 95% of 65 investigated lymphocytes. In contrast, the c-myc proto-oncogene (8q24) is found in the COMET tail in 90% of the 27 investigated lymphocytes and thus appears to be more sensitive to UV-A irradiation.

A mechanistic approach to postirradiation spoilage kinetics of fish

International Nuclear Information System (INIS)

Tukenmez, I.

2004-01-01

Full text: In order to simulate postirradiation spoilage of fish, the mechanistic aspects of the growth of surviving microorganisms during chill storage and their product formation in irradiated fish were analyzed. Anchovy (Engraulis encrasicholus) samples those unirradiated and irradiated at 1, 2 and 3 kGy doses of gamma radiation were stored at +2 o C for 21 days. Total bacterial counts (TBC) and trimethylamine (TMA) analysis of the samples were done periodically during storage. Depending on the proposed spoilage mechanism, kinetic model equations were derived. By using experimental data of TBC and TMA in the developed model, the postirradiation spoilage parameters including growth rate constant, inital and maximum attainable TBC, lag time and TMA yield were evaluated and microbial spoilage of fish was simulated for postirradiation storage. Shelf life of irradiated fish was estimated depending on the spoilage kinetics. Dose effects on the kinetic parameters were analyzed. It is suggested that the kinetic evaluation method developed in this study may be used for quality assessment, shelf life determination and dose optimization for radiation preservation of fish

Detection of radiation-induced hydrocarbons in irradiated fish and prawns by means of on-line coupled liquid chromatography-gas chromatography

International Nuclear Information System (INIS)

Schulzki, G.; Spiegelberg, A.; Bogl, K.W.; Schreiberg, G.A.

1997-01-01

Radiation-induced hydrocarbons were analyzed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC) -gas chromatography (GC) combined with mass spectrometry. In irradiated halibut which is known to contain mainly saturated and monounsaturated fatty acids, all expected radiolytic alkanes, alkenes, and alkadienes could be detected. The yields of the C(n-1) and C(n-2:1) hydrocarbons were comparable to those found in irradiated lipids of terrestrial animals and plants. However, in cod and prawns which contain high levels of polyunsaturated fatty acids (PUFA), the C(n-1) hydrocarbons were found in concentrations which were up to 10 times higher whereas the C(n-2:1) products were again comparable to those of terrestrial animals and plants. The identification of radiation-induced hydrocarbons in fish lipids was achieved by transfer of the hydrocarbons from the LC column to the gas chromatographic column in fractions differing in their degree of unsaturation. For the first time, radiation-induced hydrocarbons with more than four double bonds generated from polyunsaturated fatty acids (20:4 omega 6 and 20:5 omega 3) could be identified

Utilization of irradiation on food preservation

International Nuclear Information System (INIS)

Cho, Han Ok; Kwon, Joong Ho; Byun, Myung Woo

1985-04-01

The number of total viable bacteria in chicken meat was reduced by over 90% with irradiation treatments of 5-10 kGy, and also an irradiation dose of yeasts, molds, coliforms, and especially Salmonella for 2-4 weeks of storage. In physicochemical properties of stored chichen, such as water holding capacity, TBA number, UBN, odor, color, overall appearance, cooking quality and organoleptic characteristics, the irradiated samples were superior to the nonirradiated samples, so the freshness of irradiated chicken was retained until 30 days ofter storage at 3-4degC. Commercial fried fish paste was comtaminated by 2.2x10 3 counts in total variable bacteria, 2.8x10 2 counts in yeasts and models, and 1.0x10 2 counts in coliforms, per gram of samples, but irradiation treatment of more than 3 kGy could reduce the microbial load up to 80-90%. As the storage period increased, chemical components of the irradiated samples were better than those of the nonirradiated samples, and the self-life of irradiated groups was extended by 3-4 times as compared with that of nonirradiated groups at room(10-20degC) and low(3-4degC) temperatures without apparent changes in organoleptic properties. Some packaged dried fishes, such as dried cod, dried squid, dried file fish and dried pollack, were preserved by irradiation under the room condictions. After storage of one year the by irradiated samples with doses of 3-8 kGy were found to be marketable resulting from organoleptic observations without showing any storage loss due to microbial and insect factors. (Author)

Changes of Microbiological Quality in Aquaculture tilapia (Oreochromis niloticus) After Irradiation Treatment

International Nuclear Information System (INIS)

Ali, H.A.S.

2015-01-01

The effect of different doses of gamma irradiation (1, 3 and 5 kGy) on the microbial flora of aquacultured Nile tilapia fish (Oreochromis niloticus) in cages inserted in Manzala Lake, Egypt, was investigated. These fish were fed on poultry by-product meal (PBM) in practical diets as replacement for fish meal protein in which herring fish meal (HFM) were replaced by PBM at ratio of 25 %, 50 %, 75% and 100% in the diet. Based on the results, it could be noticed that there was non-significant effect after partial (25, 50 and 75%) and complete replacement of fish meal protein by poultry by-product meal on the total bacterial count TBC, mould and yeast and Staphylococcus aureus counts (log cfu/g) of tilapia fish. Significant increases in the counts of Escherichia coli, Enterobacteriaceae and Enterobacter aerogenes were recorded, specially at the high levels of replacement (75 and 100%). Concerning the effect of gamma irradiation on fish samples, it could be observed that gamma irradiation with the doses 1,3 and 5 kGy significantly reduced TBC, mould and yeast, S. aureus. E. coli, Enterobacter aerogenes and Enterobacteriaceae counts of all treatments which reached undetectable values by using gamma irradiation doses of 3 and 5 kGy. From the present results, it could be concluded that using poultry by-product meal (PBM) in diets for Nile tilapia as replacement for fish meal protein supplied by herring fish meal (HFM) in the diet (to reduce feeding economic cost) significantly increase the log count of Enterobacteriaceae, Escherichia coli and Enterobacter aerogenes. However using gamma irradiation significantly reduced these counts which were undetectable using 3 and 5 kGy. It could be concluded that using gamma irradiation with dose 3 kGy can improve the hygienic quality of aquacultured Nile tilapia.

Influence of X-rays on oogenesis in Tilapia mossambica. 3. Irradiation of 20 days old larvae

International Nuclear Information System (INIS)

Chmilevskij, D.A.

1985-01-01

Tilapia mossambica Peters larvae of 20 days old after hatching were irradiated with a dose of 350 R. Gonads recovery in irradiated fishes began from the age of 95 days; anatomic sexual differentiation in gonads delayed; death of developing oocytes was noted: gonads development in the irradiated fishes of 144 days old was sharply suppressed, some fishes were sterile

Development of food irradiation technology and consumer attitude toward irradiated food in Korea

International Nuclear Information System (INIS)

Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

1992-01-01

In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from 60 Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.)

Shelf Life of Tilapia Fillets Treated with low dose Gamma Irradiation

International Nuclear Information System (INIS)

Mohamed, W.S.; El-Mossalami, I.I.

2009-01-01

The bacterial load (total bacterial count), Psychrophilic count, chemical and sensory examinations in Tilapia fish fillets were determined to evaluate its sanitary status and to increase its storage period during storage at -18 degree C for one year. The experiment was carried out at the time of receiving the samples and after gamma radiation treatment with dose levels of 1, 2 and 3 kGy. The initial total bacterial count was 5.4x10 0 cfu/gm and the psychrophilic count was 4x10 5 cfu/gm; it was slightly increased during freezing storage. The chemical parameters were more indicative in evaluating the shelf life of frozen fish; as they exceeded the permissible limits, so that the frozen non-irradiated samples were rejected after 6 months. The exposure to gamma irradiation at a dose of 1 kGy extended the storage time of the samples to 9 months while irradiation with 3 kGy extended the storage time of the samples to 12 months without changing its quality attributes. The quality during storage at -18 degree C of non irradiated and irradiated fish fillets was investigated every 3 months for one year by measuring the bacterial counts, chemical parameters and sensorial evaluation of the samples to study the effect of irradiation on increasing the storage time of fish fillets. So, it is recommended that fish fillets should be properly cleaned, packaged and exposed to gamma irradiation at a dose of 3 kGy to extend its freezing storage period

Radioprotective effect of fish products

International Nuclear Information System (INIS)

Khadzhijski, L.; Alyakov, M.; Tsvetkova, E.; Kavrakirova, S.; Chamova, S.; Chaneva, M.

1993-01-01

New fish cans were prepared in the Institute of Fish Industry, Burgas (BG), containing pectin and additives. A biological experimental study was conducted to investigate the decontaminating effect of the new products. The results demonstrated no decontaminating effect in relation to radiocesium and radiostrontium. A pronounced prophylactic effect was observed in case of external irradiation, judged by endogenous spleen colonies. (author)

National food irradiation programme of Japan

International Nuclear Information System (INIS)

Fujimaki, M.

1982-01-01

The present state of studies on feasibility and wholesomeness of irradiated food is presented. Irradiation projects were realized of potatoes, onions, wheat, Vienna sausages, fish-paste products, and mandarine oranges. Mutagenecity tests with Salmonella or E. coli, chromosome aberration tests, dominant lethal tests, fibroblasts and micronucleus tests, and toxicity tests performed in amimals fed with irradiated food showed no positive results

Use of the Ethanolic Extract of Bee Pollen (Bee Bread) and Gamma Irradiation for Keeping the Quality of Silver Carp (Hypophthalmichthys Molitrix) Fish Patties

International Nuclear Information System (INIS)

Gibriel, AY.; Abdeldaiem, M.H.; Ali, H.G.M.

2016-01-01

This investigation was carried out to extend the shelf-life of silver carp fish patties (Hypophthalmichthys molitrix) by the use of ethanolic extract of bee pollen (bee bread) at concentration of 4%, and gamma irradiation at doses of 1, 3 and 5 kGy as an individual treatment. The first group was control, the second group was silver carp fish patties samples treated with 4 % the ethanolic extract of bee pollen (bee bread) then irritated at doses of 1, 3 and 5 kGy. The effects of these treatments on the microbiological, chemical and sensory characteristics of silver carp fish patties samples have been observed. In addition, shelf-life periods were higher for silver carp fish patties samples treated by 4% the ethanolic extract of bee pollen (bee bread) and gamma radiation at dose of 5 kGy. This treatment was more effective as antimicrobial, consequently may be useful as natural food preservative.

Studies on the preservation of fish by gamma irradiation; the determination of radiosensitivity of harmful bacteria (spoilage and/or pathogenic). Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Chowdhury, M.S.U.

1976-08-01

Irradiation of carps at 200 krad followed by storage at 5-6degC extended the shelf-life to 21 days, but the problem of Salmonella appeared to be associated with such a product. This problem was overcome by blanching carps for 3 minutes followed by irradiation at 300 krad. Such products were acceptable up to 4 weeks if stored at 5-6degC and to 7 weeks if stored at 2degC. Spicing was useful in masking radiation induced off-flavour (rancid) in hilsha. Heat (60-70degC) treatment (1 hour) of spiced hilsha followed by irradiation at 200 krad extended the refrigerated (4-6degC) storage life to at least 44 days. The problem of Salmonella in hilsha was eliminated by blanching for 3 minutes, followed by irradiation at 200 krad. Blanching was essential to prevent melanosis in shrimps. Both blanching (3 minutes at 100degC) and irradiation at 200 krad extended the shelf-life of shrimps to 8 weeks at 2degC. Such a product was free from Salmonella. Irradiation of mackerel at 200 krad extended shelf-life to 4 weeks at 2degC. Blanching for 2 minutes prior to irradiation at 200 krad extended shel-life of mackerel to 10 weeks at 2degC; the problem of Salmonella was also eliminated by such a treatment. Therefore, irradiation of fish in Bangladesh for shelf-life extension at ice storage appears to have a great commercial scope

Chemical changes after irradiation and post-irradiation storage in tilapia and Spanish mackerel

International Nuclear Information System (INIS)

Al-Kahtani, H.A.; Abu-Tarboush, H.M.; Bajaber, A.S.; Atia, M.; Abou-Arab, A.A.; El-Mojaddidi, M.A.

1996-01-01

Influence of gamma irradiation (1.5-10 kGy) and post-irradiation storage up to 20 days at 2 +/- 2 degrees C on some chemical criteria of tilapia and spanish mackerel were studied. Total volatile basic nitrogen formation was lower in irradiated fish than in the unirradiated. Irradiation also caused a larger increase in thiobarbituric acid values which continued gradually during storage. Some fatty acids decreased by irradiation treatments at all doses. Thiamin loss was more severe at higher doses (greater than or equal to 4.5 kGy), whereas riboflavin was not affected. Alpha and gamma tocopherols of tilapia and alpha, beta, gamma, and delta tocopherols, in Spanish mackerel, decreased with increased dose and continued to decrease during 20-day post-irradiation storage

Decontamination of Clostridium perfringens and Salmonella spp. in Thai Fermented Fish (Pla-ra) by Gamma Radiation

International Nuclear Information System (INIS)

Prakhongsil, P.; Phianphak, W.; Malakrong, A.; Komolamisra, C.

2014-01-01

Gamma radiation can be applied as a decontamination method to eliminate microorganisms in fermented food. In this study, samples of Thai fermented fish were evaluated for microbiological and hygienic qualities and then exposed to gamma irradiation. Prior to irradiation, Salmonella spp. and Clostridium perfringens were detected and the results were found contaminated in five samples from twenty-six of Thai fermented fish samples ; Nile tilapia fish (Oreochromisniloticus), bighead carp fish (Aristichthys nobilis) and common snakehead fish (Channa striata) using VIDAS Salmonella Easy SLM assay and standard conventional assay for C. perfringens. For detecting of living parasites helminths, fifteen samples were assayed for liver fluke (Opisthorchis viverrini) and Gnathostoma spinigerum, but neither was found. When exposed to gamma irradiation, results showed that the minimum dose of 2.70 kGy could sufficiently eliminate Salmonella spp. from fermented Nile tilapia fish (Oreochromis nioloticus), whereas a higher dose of 6.16 kGy was required to reduce C. perfringens from130 CFU/g and 10 CFU/g to less than 10 CFU/g in fermented Nile tilapia fish and common snakehead fish (Channa striata) fish.

Status of food irradiation in Brazil

International Nuclear Information System (INIS)

Kikuchi, O.K.

1996-01-01

Research on food irradiation in Brazil started in 1968 at the Center of Nuclear Energy for Agriculture (CENA), Piracicaba, Sao Paulo. At the Institute of Nuclear and Energy Research (IPEN-CNEN/SP), Sao Paulo, Sao Paulo, research on detection of irradiated foods is in progress. In 1973, the Brazilian government established a regulation about food irradiation. Nowadays, the products authorized to be irradiated are: rice, poultry, fish and fish products, potatoes, onions, avocados, persimmons, pineapples, wheat flour, maize, beans, spices, tomatoes, guavas, oranges, lemons, strawberries, mangoes, melons and papayas. The other recommended products to be approved in the future are: acerolas, apples, beans (dose > 1 kGy), beef, blueberries, cherries, cheeses, coffee, figs, fresh guaranas, garlics, grapefruits, grapes, mushrooms, nuts and pork. Today, there is only one commercial facility for irradiation services in the country, the Empresa Brasileira de Radiacoes Ltda. (EMBRARAD). This company operates a Nordion JS-7500 irradiator, with a present activity of about 1,000 kCi, designed for sterilizing medical devices. It also irradiates spices, dried foods, gemstones, cosmetics, wood and raw materials for pharmaceuticals. The plant operates 24 hours a day and the spices and dried foods represent 15% of the business. Powder of guarana seeds is irradiated also for exportation. There are two other commercial facilities for radiation sterilization in Brazil, operating exclusively for their own production. (J.P.N.)

Enhancement of refrigerated storage of Elasmobranchs by gamma irradiation

International Nuclear Information System (INIS)

Ghadi, S.V.; Lewis, N.F.

1976-01-01

Elasmobranch fish varieties including shark, ray and skate fish, are very susceptible to microbial spoilage because of high levels of urea in their muscle, giving rise to rapid formation of copious quantities of ammonia. Steaming of fish filleta prior to processing has been found to reduce the urea content thereby leading to better odour and flavour retention of the product. However, steaming of Elasmobranch fish fillets results in only a marginal increase in refrigerated storage. Gamma irradiation doses in the range 100-500 krad did not appreciably extend the refrigerated storage Elasmobranchs. However, steaming for five minutes followed by gamma irradiation exposure (100-250 krad) was found to give a 4-5 fold enhancement in the refrigerated storage life of these fish. Representative samples of fish given different treatments were examined at regular intervals during storage at 0-2 degC for sensory evaluation, total bacterial count and chemical freshness indices. (author)

Pasteurization of fish meal by irradiation. Pt. 1

International Nuclear Information System (INIS)

Reusse, U.; Bischoff, J.; Fleischhauer, G.; Geister, R.

1976-01-01

Studies were made on a number of samples of fish meal heavily contaminated (several foci of infection per sample, corresponding 'more than 100% contamination') with salmonella. A dose of 0.7 Mrad proved to be sufficient to inactivate all salmonellaes in all samples. The apparently reduced effect of radiation after artificial contamination of the meal was due to the extreme super-infection. Inactivation curves showed that the salmonella strains used for artificial contamination were more susceptible than those in naturally infected fish meal. Calculation of the slope parameter for a single salmonella type enables the dose of radiation needed to ensure freedom of the meal from salmonella to be determined for each level of infection. With two naturally infected fish meals which contained a total of 18 different serotypes a mean slope parameter of b = -1.99 was calculated which met the requirements posed by the problem of freeing meal from salmonella. (orig.) [de

In vivo genetic toxicity studies in Chinese hamsters fed irradiated or unirradiated foodstuffs

International Nuclear Information System (INIS)

Altmann, H.

1982-01-01

Two in vivo genetic toxicity studies were performed in Chinese hamsters fed irradiated or unirradiated diets of chicken, fish or dates in order to detect possible mutagenic effects caused by irradiating these foodstuffs. The tests selected for study were: 1. Chromosomal analysis of bone narrow cells and 2. DNA metabolism in spleen cells. Chicken, fish and dates were irradiated with doses of 7, 2.5 and 1 kGy respectively. These investigations were subsequently extended to include the effects of irradiated dried onions, pulses and cocoa beans on DNA metabolism in Chinese hamster spleen cells only. Dried onions were irradiated with doses of 0.15, 9 and 15 kGy, pulses with 10 kGy and cocoa beans with 3.2 to 5 kGy. In addition, a fumigated cocoa bean group was included. No significant differences in chromosomal aberration rate were detected between groups fed irradiated or unirradiated diets. Dried dates, whether irradiated or not, showed some evidence of genetic toxicity in their effect on DNA metabolism in the spleen cells of Chinese hamsters. Both date diets caused more strand breaks DNA than are usual for Chinese hamster spleen cells, but DNA repair was not adversely affected. Chicken, both irradiated and unirradiated, was found to enhance replicative DNA synthesis but had no effect on the DNA repair process. Irradiated fish, however, caused enhanced DNA synthesis compared to unirradiated fish, but also had no adverse effect on DNA repair. Irradiated white beans also enhanced DNA synthesis compared to controls whereas unirradiated samples inhibited synthesis. (orig./MG)

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

Co-expression of antioxidant enzymes with expression of p53, DNA repair, and heat shock protein genes in the gamma ray-irradiated hermaphroditic fish Kryptolebias marmoratus larvae

Energy Technology Data Exchange (ETDEWEB)

Rhee, Jae-Sung [Research Institute for Natural Sciences, Hanyang University, Seoul 133-791 (Korea, Republic of); Kim, Bo-Mi; Kim, Ryeo-Ok [Department of Chemistry, College of Natural Sciences, Hanyang University, Seoul 133-791 (Korea, Republic of); Seo, Jung Soo [Pathology Team, National Fisheries Research and Development Institute, Busan 619-902 (Korea, Republic of); Kim, Il-Chan [Division of Life Sciences, Korea Polar Research Institute, Korea Institute of Ocean Science and Technology, Incheon 406-840 (Korea, Republic of); Lee, Young-Mi, E-mail: ymlee70@smu.ac.kr [Department of Green Life Science, College of Convergence, Sangmyung University, Seoul 110-743 (Korea, Republic of); Lee, Jae-Seong, E-mail: jslee2@hanyang.ac.kr [Research Institute for Natural Sciences, Hanyang University, Seoul 133-791 (Korea, Republic of); Department of Chemistry, College of Natural Sciences, Hanyang University, Seoul 133-791 (Korea, Republic of)

2013-09-15

Highlights: •Novel identification of DNA repair-related genes in fish. •Investigation of whole expression profiling of DNA repair genes upon gamma radiation. •Analysis of effects of gamma radiation on antioxidant system and cell stress proteins. •Usefulness of verification of pathway-based profiling for mechanistic understanding. -- Abstract: To investigate effects of gamma ray irradiation in the hermaphroditic fish, Kryptolebias marmoratus larvae, we checked expression of p53, DNA repair, and heat shock protein genes with several antioxidant enzyme activities by quantitative real-time RT-PCR and biochemical methods in response to different doses of gamma radiation. As a result, the level of gamma radiation-induced DNA damage was initiated after 4 Gy of radiation, and biochemical and molecular damage became substantial from 8 Gy. In particular, several DNA repair mechanism-related genes were significantly modulated in the 6 Gy gamma radiation-exposed fish larvae, suggesting that upregulation of such DNA repair genes was closely associated with cell survival after gamma irradiation. The mRNA expression of p53 and most hsps was also significantly upregulated at high doses of gamma radiation related to cellular damage. This finding indicates that gamma radiation can induce oxidative stress with associated antioxidant enzyme activities, and linked to modulation of the expression of DNA repair-related genes as one of the defense mechanisms against radiation damage. This study provides a better understanding of the molecular mode of action of defense mechanisms upon gamma radiation in fish larvae.

Radiation disinfestation studies on sun dried fish

International Nuclear Information System (INIS)

Ahmed, M.; Bhuiya, A.D.; Alam, M.S.; Huda, S.M.S.

1989-01-01

A large quantity of dried fish is lost in Bangladesh due to infestation by earwigs, hide beetles and copra beetles in storage godowns. The most destructive pest is the hide beetle, Dermestes maculatus Deg. Earwigs of different developmental stages were exposed to 0.10, 0.20 or 0.30 kGy of gamma rays for disinfestation. There was apparent damage to the control but all treated samples were in good condition and no live insect was observed 3 weeks after starting the experiment. Disinfestation studies of dried mackerel showed that eggs, larval and pupal stages of hide beetles could be inactivated at a dose of 0.20 kGy. A dose of 0.30 kGy killed all adults 2 weeks after irradiation. In the packaging studies, dried mackerel was packed in polythene pouches of different thicknesses. Two controls were maintained, i.e. dried fish with no treatment, control, and dried fish disinfested with heat at 60 deg. C, disinfested control. In experiments with 50 μm thick polythene pouches, the dried fish of irradiation treatments with 0.10 to 1.0 kGy doses and the controls had around 20% moisture content with the exception of disinfested controls which had 13% moisture content. All irradiated samples were free from insect damage. There was heavy damage in the controls due to insects. However, all these treated fish had heavy fungal growth with the exception of the disinfested control. Similar results were obtained with pouches made of 75 μm thick polythene irradiated at doses of 0.50, 1.0, 2.0 and 4.0 kGy. In the final experiments pouches were made of 50, 75 and 100 μm thick polythene and exposed to similar radiation as in the previous experiment. In all the treatments, moisture content was reduced to 13%. heavy insect damage was observed in the control, while all the treated samples were in excellent condition after 5 months of storage. (author). 20 refs, 2 figs, 5 tabs

Research within coordinated programme in Asian Regional Cooperative Project on Food Irradiation

International Nuclear Information System (INIS)

Hussain, A.M.

1984-05-01

Commercially dried marine fish (mackerel, shark, tuna and sarum) contained 36-50% moisture and 10-12% salt. During preliminary studies,there was visible mould growth on sun or oven dried freshwater Rahu fish containing moisture levels above 15.5%. Fusarium was present in samples containing more than 46% moisture, while below this level Aspergillus sp. and Penicillium sp. were present. Dipping of fish filets in 2% potassium sorbate checked the visible mould growth in irradiated (0.25 - 1 kGy) and unirradiated Rahu fish containing moisture levels of 20-40%. Radiation doses of 0.5 to 0.75 kGy were found suitable for keeping sun or oven dried samples in good and acceptable condition for six months at room temperature. Polyethylene film about 0.1 mm thick was suitable for packing dried fish as far as insect penetration, bacterial permeability, water permeability, water vapour transfer rate and weight loss of dried fish during storage were concerned. Oxygen absorbant is effective in maintaining colour, odour and texture of irradiated dried fish packaged in oxygen non-permeable packages for six months. Dried fish was acceptable to consumers except for its texture to some extent. During bulk storage of dried fish at ambient temperature for three months, there was no adverse change in the filets. About 5% of the filets were shredded to pieces during transportation of the irradiated dried fish over a distance of about 2,400 km

Irradiation of fresh fish

International Nuclear Information System (INIS)

Yueh-jen, Y.; Jin-lai, Z.; Shao-chun, L.

1983-01-01

Occasionally, in China, marine products can not be provided for the markets in good quality, for during the time when they are being transported from the sea port to inland towns or even at the time when they are unloaded from the ship, they are beginning to spoil. Obviously, it is very important that appropriate measures should be taken to prevent them from decay. Our study has proved that the shelf life of fresh Flatfish (Cynoglossue robustus) and Silvery pomfret (stromateoides argenteus), which, packed in sealed containers, are irradiated by 1.5 kGy, 2.2 kGy and 3.0 kGy, can be stored for about 13 to 26 days at 3 deg to 5 deg C. (author)

Gamma-Irradiated seafoods: identification and dosimetry by electron paramagnetic resonance spectroscopy

International Nuclear Information System (INIS)

Desrosiers, M.F.

1989-01-01

Electron paramagnetic resonance (EPR) spectroscopy was used to measure the production of free radicals induced by 60Co γ-rays in shrimp exoskeleton, mussel shells, and fish bones. The EPR spectrum for irradiated shrimp shell was dose dependent and appeared to be derived from more than one radical. The major component of the radiation-induced spectrum resulted from radical formation in chitin, assigned by comparison with irradiated N-acetyl-D-glucosamine. Other measurements include the total yield of radicals formed as a function of dose and the longevity of the radiation-induced EPR signal. Similar measurements were made for mussel shells and fish bones, and the results are compared and discussed. It was concluded that irradiated shrimp (with shell attached) could definitely be identified by this technique; however, precise determination of absorbed dose was less straightforward. Positive identification of irradiated fish bones was also clearly distinguishable, and dosimetry by EPR appeared to be feasible. (author)

Use of Gamma Rays to Control of Internal Parasites and Pathogenic Bacteria in Silver side Fish (Bissaria)

International Nuclear Information System (INIS)

Shawki, H.A.; El-Hanafy, A.E.A.; Shagar, G.I.A.

2014-01-01

The usefulness of Gamma irradiation to control of internal parasites and pathogenic bacteria found in silver side fish (Atherina) (Bissaria) was investigated. The detected parasites and the prevalence were adult Trematode (37.5%); Cestodes (95%) and Nematode (22.5%) for control silver side fish. The counts of detected microorganisms, (Total bacterial count; Psychrophilic bacteria; Mold and yeast; E.coli and Staphyloccous aureus ) were 4.89 ; 2.30; 2.32; 2.31 and 2.04 log 10 cfu/g for control silver side fish, respectively. Applied irradiation doses reduce the infected rate by Trematode, Cestodes and Nematode, furthermore, gamma irradiation with different doses (0.5, 1, 2, 4 and 5 kGy) reduce the microorganisms count of silver side fish (Bissaria) samples and the rate of decrement increase with the dose increase. Total bacterial count was not detected by using dose 5 kGy while Psychrophilic bacteria were completely eliminated using dose 1 kGy. On the other hand mold and yeast; E.coli and Staph aureus in silver side fish samples were not detected after subjected to gamma irradiation with dose 4 kGy. The results suggest that the applied doses completely elimination different internal parasites and pathogenic bacteria found in silver side fish. Thus, it could be conclude that the irradiation dose of 4 kGy can be effectively applied to ensure the safety of internal parasites and pathogenic bacteria found in silver side fish (Atherina) (Bissaria) with regards to these harmful parasites and pathogenic bacteria

Effects of irradiation and refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus)

International Nuclear Information System (INIS)

Siqueira, Alessandra Aparecida Zilio Cozzo de

2001-01-01

The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 1.0, 2.2 and 5 kGy and non-irradiated samples. They were stored at temperatures ranging from 0.5 deg C to -2 deg C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of pH, TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. During storage, microbiological analyses for the presence of coliforms proved the efficiency of the irradiation process. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. Salmonella spp. and Staphylococcus aureus were not detected. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased. The storage products after 30 days showed good acceptability for sensorial parameters, appearance, odour, color and texture, so it is possible to increase the shelf life of a minimally processed tilapia using combined irradiation and refrigeration. (author)

Effect of X-rays on oogenesis of Tilapia mossambica Peters 2. Irradiation of 15 days old larvae

Energy Technology Data Exchange (ETDEWEB)

Chmilevskij, D.A. (Leningradskij Gosudarstvennyj Univ. (USSR). Biologicheskij Nauchno-Issledovatel' skij Inst.)

1982-07-01

Tilapia larvae of 15 days old after hatching were exposed to x-rays at a dose of 350 R and gonad state in fishes of up to 120 days old was studied. The largest part of sex cells was perished in fishes of 20-30 days old. At the age of 60 days the process of gonad recovery began in consequence of which the number of sex cells in experimental fishes till the end of experiment (fishes of 120 days old after hatching) was the same as in control fishes of the same age. However, unlike the experiment with irradiation of larvae of 6 days old, during irradiation of larvae of 15 days old there was no complete recovery of gonads-oocytes of the irradiated fishes didn't reach the stage of oocyte development under control.

Effect of X-rays on oogenesis of Telapia mossambica Peters 2. Irradiation of 15 days old larvae

International Nuclear Information System (INIS)

Chmilevskij, D.A.

1982-01-01

Tilapia larvae of 15 days old after hatching were exposed to x-rays at a dose of 350 R and gonad state in fishes of up to 120 days old was studied. The largest part of sex cells was perished in fishes of 20-30 days old. At the age of 60 days the process of gonad recovery began in consequence of which the number of sex cells in experimetnal fishes tall the end of experiment (fishes of 120 days old after hatching) was the same as in control fishes of the same age. However, unlike the experiment with irradiation of larvae of 6 days old, during irradiation of larvae of 15 days old there was no complete recovery of gonads-oocutes of the irradiated fishes didn't reach the stage of oocyte development under control

Clinical Symptoms and Histological Changes in Poecilia reticulata following Gamma-Ray Irradiation

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K. Beňová

2006-01-01

Full Text Available Lethality, food intake, clinical symptoms and terminal histological changes were followed after gamma-irradiation with doses of 10, 20, 30, 35 and 40 Gy in guppy, Poecilia reticulata. Clinical symptoms, food intake and longevity were also monitored in the progeny of fish irradiated with a dose of 10 Gy. In the first days after irradiation timidity and lethargy were observed. After doses of 30, 35 and 40 Gy, these symptoms were accompanied with anorexia. The most prominent clinical symptoms observed were emaciation, hampered breathing, exophthalmia and haemorrhages. Histological findings corresponded with these symptoms. In the fish irradiated with 10 or 20 Gy the progeny survived, after a dose of 30 Gy the progeny died within 24 hours after birth and after doses of 35 and 40 Gy dead progeny was born. The survival data provide an estimate of LD50/30 equal to 29 Gy. Higher relative mortality and more severe clinical symptoms were observed in females. The progeny of irradiated parent fish grew and survived for 3 months maximum.

Radiation preservation of fish and by-products

International Nuclear Information System (INIS)

Vas, K.

1974-01-01

The desirability of making the irradiation of fish and fishery products the subject of common experiments in the South and South East Asian and Far East region was based on studies carried out in various laboratories in the region, as well as the findings of a Technical Assistance Mission to the area in 1971/72, and an FAO/IAEA Study Group Meeting on Food Irradiation in Bangkok (1971). As a result, fish preservation by irradiation was among the first topics suggested for collaborative studies under the IAEA-sponsored Regional Agreement for Research, Development and Training Related to Nuclear Science and Technology (RCA), which became operational in June 1972. Following an FAO/IAEA Panel meeting on Aspects of the Introduction of Food Irradiation in Developing Countries at Bombay, in November 1972, it was suggested that collaborative fish irradiation studies be initiated as the first regional project under the RCA. A meeting of scientists authorized to represent the Governments willing to participate in the venture, was recommended. This plan was accepted by an informal meeting of Government Representatives on the future of the RCA held during the 17th Session of the General Conference of the IAEA in Vienna in 1973. The offer of the Philippine Government to host the initiating meeting was accepted, and the Working Group to launch the Asian Regional Project on Radiation Preservation of Fish and Fishery Products (RPF) met in November 1973 in Manila. This meeting was attended by representatives of Bangladesh, India, Indonesia, Korea, Pakistan, the Philippines, Singapore and Thailand. The Federal Republic of Germany and Japan sent observers who also served as consultants and greatly contributed to the scientific deliberations. The Working Group accepted a Project Agreement draft which foresees regional co-ordination of the scientific programme by common planning, distribution of labour and reporting at annual co-ordination meetings. To achieve these goals, the

Radiation preservation of fish and by-products

Energy Technology Data Exchange (ETDEWEB)

Vas, K

1974-07-01

The desirability of making the irradiation of fish and fishery products the subject of common experiments in the South and South East Asian and Far East region was based on studies carried out in various laboratories in the region, as well as the findings of a Technical Assistance Mission to the area in 1971/72, and an FAO/IAEA Study Group Meeting on Food Irradiation in Bangkok (1971). As a result, fish preservation by irradiation was among the first topics suggested for collaborative studies under the IAEA-sponsored Regional Agreement for Research, Development and Training Related to Nuclear Science and Technology (RCA), which became operational in June 1972. Following an FAO/IAEA Panel meeting on Aspects of the Introduction of Food Irradiation in Developing Countries at Bombay, in November 1972, it was suggested that collaborative fish irradiation studies be initiated as the first regional project under the RCA. A meeting of scientists authorized to represent the Governments willing to participate in the venture, was recommended. This plan was accepted by an informal meeting of Government Representatives on the future of the RCA held during the 17th Session of the General Conference of the IAEA in Vienna in 1973. The offer of the Philippine Government to host the initiating meeting was accepted, and the Working Group to launch the Asian Regional Project on Radiation Preservation of Fish and Fishery Products (RPF) met in November 1973 in Manila. This meeting was attended by representatives of Bangladesh, India, Indonesia, Korea, Pakistan, the Philippines, Singapore and Thailand. The Federal Republic of Germany and Japan sent observers who also served as consultants and greatly contributed to the scientific deliberations. The Working Group accepted a Project Agreement draft which foresees regional co-ordination of the scientific programme by common planning, distribution of labour and reporting at annual co-ordination meetings. To achieve these goals, the

Wholesomeness studies on irradiated foods. Past and future research within the Soviet Union

Energy Technology Data Exchange (ETDEWEB)

Zaytsev, A.N.; Shillinger, Yu.I.; Kamaldinova, Z.M.

1975-11-01

The concept of wholesomeness is based on the absence of induced radioactivity, conservation of the nutritive value of food, and absence of toxicological or mutagenic effects. The possible occurrence of Clostridium botulinum toxin in irradiated fish products is discussed. Evaluation of the nutritive value of irradiated food is discussed with regard to proteins and vitamins. Toxicity and mutagenicity studies are described. Feeding studies on the wholesomeness of irradiated food were conducted in the Soviet Union using potatoes, grain, dried fruits, meat, poultry, and fish. The need for further investigations on the biological value of irradiated foods is pointed out. (HLW)

Radiation-induced lipid peroxidation, fish diet, and modulation of the effects by vitamin E

International Nuclear Information System (INIS)

Paranich, A.V.; Chajkina, L.A.; Zharkov, S.V.

1990-01-01

Data are presented in this paper on the effect of vitamin E on rats given a fish diet after whole-body gamma-irradiation. The content of lipid peroxidation products in rat plasma, brain and liver and also content of vitamin E have been investigated. Irradiation increases lipid peroxidation in the studied tissues and decreases vitamin E content. This process is aggravat ed by the fish diet. Vitamin E given in addition to fish diet helps the organism to stabilize the antioxidant homeostasis at a qualitatively different level

Radurization of commercial freshwater fish species

International Nuclear Information System (INIS)

Chuaqui-Offermanns, N.; McDougall, T.E.; Sprung, W.; Sullivan, V.

1988-01-01

The effect of radurization on the shelf life of fresh Whitefish obtained through ordinary commercial channels has been determined. Whitefish fillets irradiated at 1.2 kGy and stored at 3 0 C have a shelf life three times longer than the unirradiated fish. When the fish was irradiated at 0.82 kGy a two fold shelf-life extension was obtained. The shelf life was estimated by sensory, chemical and microbiological evaluations. Sensory evaluation involved organoleptic assessment of raw and cooked samples. Since freshwater fish do not contain trimethylamine oxide (TMAO), alternate tests for freshness were required. It was found the determination of hypoxanthine and total volatile acid number (VAN) are excellent tests for freshness and quality of freshwater fish; thus, these analyses were adopted. The degree of radiation-induced lipid oxidation was measured by the thiobarbituric acid test (TBA). It was found at doses of 0.82 and 1.2 kGy the TBA number remained within acceptable limits in all samples. Microbiological analyses consisted of the total microbial load assessment in the sample, as well as Pseudomonas and total psychrotrophic counts. The estimated shelf lives as determined by the three separate evaluations were in very good agreement. (author)

Radurization of commercial freshwater fish species

Energy Technology Data Exchange (ETDEWEB)

Chuaqui-Offermanns, N.; McDougall, T.E.; Sprung, W.; Sullivan, V.

1988-01-01

The effect of radurization on the shelf life of fresh Whitefish obtained through ordinary commercial channels has been determined. Whitefish fillets irradiated at 1.2 kGy and stored at 3/sup 0/C have a shelf life three times longer than the unirradiated fish. When the fish was irradiated at 0.82 kGy a two fold shelf-life extension was obtained. The shelf life was estimated by sensory, chemical and microbiological evaluations. Sensory evaluation involved organoleptic assessment of raw and cooked samples. Since freshwater fish do not contain trimethylamine oxide (TMAO), alternate tests for freshness were required. It was found the determination of hypoxanthine and total volatile acid number (VAN) are excellent tests for freshness and quality of freshwater fish;thus, these analyses were adopted. The degree of radiation-induced lipid oxidation was measured by the thiobarbituric acid test (TBA). It was found at doses of 0.82 and 1.2 kGy the TBA number remained within acceptable limits in all samples. Microbiological analyses consisted of the total microbial load assessment in the sample, as well as Pseudomonas and total psychrotrophic counts. The estimated shelf lives as determined by the three separate evaluations were in very good agreement

The radioecological consequences of Chernobyl accident for fish

International Nuclear Information System (INIS)

Ryabov, I.N.

1997-01-01

The estimate of dynamics of radionuclides concentration in muscles of some game-fish from Kiev reservoir and likes in Bryansk region for period after Chernobyl accident was carried out. The concentration of 137 Cs in fish has not exceeded the admissible concentration (600 Bq/kg ww) since 1993. The exceptions are the cooling-pond of Chernobyl NPP and Kozlanovskoe Lake where the concentration of 137 Cs in fish's muscles exceeded the admissible level more than 5-6 times even in 1995. It was concluded that chronic irradiation of game-fish in water bodies outside 30-km zone would not affect the volume of fishing

Changes in bolti fish lipids as affected by ionizing radiation

International Nuclear Information System (INIS)

Rady, A.H.

1992-01-01

Bolti fish was transported live in special tank, then prepared and packed in international ken field pouches. Half of the pouches were sealed under vacuum and the other were left unsealed. All pouches were gamma irradiated at 0.2.4.6 and 8 KGH. Fish lipids were extracted and analyzed for hydroxy fatty acids (HFA), keto-fatty acids (KFA), total sterols and fatty alcohols, total carotenoids and individual un esterified fatty acids (UFA). The results indicated that HFA gradually decreased in air and vacuum packed samples upon exposure to 2 and 4 KGY, then increased with increasing irradiation. KFA showed the opposite trend of HFA by gamma irradiation. Total carotenoids were unchanged at 2 KGY in air packed samples, then increased with increasing dosage and peaked at 6 KGY (216% increase) while all doses caused a remarkable increase in total carotenoids of vacuum packed samples and the percentage increase reached 294 at 8 KGY. Total sterols and fatty alcohols followed the same pattern observed in total carotenoids when air and vacuum packed samples irradiated with gamma rays. Moreover, the individual UFA were unaffected at 2 KGY in vacuum packed samples, then showed a gradual increase with increasing irradiation. The individual UFA gradually increased upon exposure of the air packed fish samples to ascending doses of gamma radiation

Food irradiation : estimates of cost of processing

International Nuclear Information System (INIS)

Krishnamurthy, K.; Bongirwar, D.R.

1987-01-01

For estimating the cost of food irradiation, three factors have to be taken into consideration. These are : (1) capital cost incurred on irradiation device and its installation, (2) recurring or running cost which includes maintenance cost and operational expenditure, and (3) product specific cost dependent on the factors specific to the food item to be processed, its storage, handling and distribution. A simple method is proposed to provide estimates of capital costs and running costs and it is applied to prepare a detailed estimate of costs for irradiation processing of onions and fish in India. The cost of processing onions worked out to be between Rs. 40 to 120 per 1000 Kg and for fish Rs 354 per 1000 Kg. These estimates do not take into account transparation costs and fluctuations in marketing procedures. (M.G.B.). 7 tables

Influence of ionizing radiation on fish products

International Nuclear Information System (INIS)

Ali, H.A.S.

1998-01-01

Seafood are important sources of nutrients such as proteins of high biological value as well as other important nutrients for human. Common carp fish have a low commercial value due to the presence of fine spines between muscles in addition to the poor yield of fillets. The aim of this investigation was production of fish burger from the common carp fish and studying the possibility of using gamma irradiation doses of 2,4, and 6 kGy for increasing the shelf-life of cold stored fish burger samples as well as improving the hygienic quality of frozen storage ones in comparison with the addition of potassium sorbate as a preservative

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

Effects of gamma-rays on morphology of the thymus of the adult fish of Oryzias latipes

International Nuclear Information System (INIS)

Ghoneum, M.M.H.; Ijiri, Ken-ichi; Egami, Nobuo

1982-01-01

The effects of gamma-rays on the thymus in the adult fish of Oryzias latipes were studied. Fish were subjected to a single whole-body irradiation of the dose ranging from 0 to 8 kR. Through the histological sections, the quantitative treatment was performed on the changes in thymus volume and mitotic activity of thymocytes after irradiation. The thymus in the irradiated fish exhibited a sudden drop in its volume on day 1-3 post-irradiation, subsequently followed by its regeneration. The change in mitotic index of thymocytes, especially in the regeneration phase, showed a dose-dependent behavior (same level as the control for 10 and 25 R; and overshoot for 100 and 200 R; a gradual recovery for 1 and 2 kR; no mitosis for 4 and 8 kR). (author)

Effect of irradiation in extending the storage life of boiled Chub mackerel (Rastrelliger spp.)

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P; Prompubesara, C; Songprasertchai, S; Kraisorn, K

1972-12-31

Effect of irradiation at doses of 0.1, 0.2, or 0.3 Mrad in extending the storage life of boiled Chub mackerel held at room temperature was described. Total aerobic count, trimethylamine nitrogen, and total volatile basic nitrogen contents were used and objective indices of quality in comparison with sensory evaluation of the product. Boiled fish irradiated at 0.1, 0.2, or 0.3 Mrad were found to be in good quality for 10, 15, and 17 days respectively, compared with 3 days for the unirradiated control. Trimethylamine nitrogen and total volatile basic nitrogen contents were found to be useful indices of quality, which showed fair correlation with sensory evaluation of the irradiated product. Total aerobic count showed little value as a quality index. Bacillus, Staphylococcus, and Micrococcus predominated in both unirradiated and irradiated boiled fish. The product was found to be free of faocal coliform. Safety of the irradiated boiled fish concerning botulism was discussed.

Aims and present state of radiation processing of fish and seafood

International Nuclear Information System (INIS)

Hannesson, G.

Acceptability of radurized (pasteurized by ionizing radiation) or radappertized (sterilized by ionizin radiation) fishery products depends on the quality of fish irradiated. Though the organoleptic test is subjective, it allows a correct estimate of the quality. The correlation that exists between the adulteration degree estimated by chemical tests (T.M.A., total volatile bases, total volatile acids) and the organoleptic quality of the product is very variable. Further research is necessary to improve the methods currently used for quality determination. However, it can be assumed that the quality of radurized fish depends on its initial quality, storage time, preirradiation storage temperature and absorbed dose of radiation. Gamma irradiation causes both qualitative and quantitative changes in the microbial flora. Selective reduction in the microbial flora may be favourable to the development of Clostridium botulinum. This microorganism may produce toxins at refrigeration temperatures; radurization cannot eliminate the spores of Clostridium botulinum type E (the most often encountered in fish). Other food infection and food poisoning microorganisms like Salmonella species, Staphylococci and Enterococci survive radurization. Techniques such as irradiation on board, or combining refrigeration and irradiation may increase the storage life

Toxin formation by Clostridium botulinum type B in radurized fish

International Nuclear Information System (INIS)

Suhadi, F.; Thayib, S.S.

1981-01-01

The relation between maximum storage life and earliest toxin formation by proteolytic and nonproteolytic strains of C. botulinum type B in irradiated and unirradiated raw fish was determinated. The fish species used were Rastrelliger sp., Euthynnus sp. and Scomberomorus sp. Uninoculated fish samples held under the same treatment conditions were evaluated for the estimation of storage life by untrained panelist. The results showed that a storage temperature at or lower than 5.6 0 C is recommended in order to avoid botulism hazard caused by nonproteolytic type B. When the samples were inoculated with spores of proteolytic strains, no toxic samples were found during the storage life in all treatments with storage temperatures at or lower than 10.2 0 C. Toxin formation by proteolytic strains of C. botulinum type B in boiled (''Pindang'') chub mackerel (Rastrelliger sp.) under storage at ambient temperatures (27-31 0 C) was also determinated. The results showed that in the samples which were inoculated before the process of ''Pindang'', the earliest toxin formations were detected after the samples were spoiled regardless of the irradiation dose, strain and inoculum level; while in control unsalted samples, toxin was detected before or after the samples were spoiled, depending on the strain and inoculum level. Salt content in ordinary ''Pindang'' fish plays a major role both in extension of the storage life and the delay in toxin formation. When the samples were inoculated after the process of ''Pindang'', toxin was detected before or after the samples were spoiled, depending on the strain, salt content, irradiation dose and inoculum level. Irradiation does not prevent the toxin formation in ''Pindang'' fish if the samples are heavily contaminated with proteolytic strains of C. botulinum type B after cooking. (author)

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

Elimination of N-nitrosamines and their precusors in some foods by 60Co γ-ray irradiation

International Nuclear Information System (INIS)

Hu Jifan; He Yingqiang; Song Puju

1987-01-01

N-Dimethylnitrosamine (NDMA) in some marine foods, such as dried shrimp, fish meal and salted fish, was drastically reduced by γ-ray irradiation with 60 Co. The shrimp contained 54.6 ppb NDMA, but only 29.3, 8.8, 11.4, and 1.9 ppb were detected after irradiation with doses of 5, 10, 15 and 20 kGy. The corresponding reduction was 46.3%, 83.9%, 79.1%, and 96.6%, respectively. Similar results were also obtained in other two kinds of foods. NDMA could be completely eliminated by the irradiation in aqueous solution, which was much more markable than that in food samples. The major irradiated products of NDMA were dimethylamine and nitrous acid, but no re-formation of nitrosamines took place. 60 Co irradiation also significantly decreased the content of nitrite in salted fish and in aqueous solution. No effect on nitrate could be observed

Market testing of irradiated food

International Nuclear Information System (INIS)

Duc, Ho Minh

2001-01-01

Viet Nam has emerged as one of the three top producers and exporters of rice in the world. Tropical climate and poor infrastructure of preservation and storage lead to huge losses of food grains, onions, dried fish and fishery products. Based on demonstration irradiation facility pilot scale studies and marketing of irradiated rice, onions, mushrooms and litchi were successfully undertaken in Viet Nam during 1992-1998. Irradiation technology is being used commercially in Viet Nam since 1991 for insect control of imported tobacco and mould control of national traditional medicinal herbs by both government and private sectors. About 30 tons of tobacco and 25 tons of herbs are irradiated annually. Hanoi Irradiation Centre has been continuing open house practices for visitors from school, universities and various different organizations and thus contributed in improved public education. Consumers were found to prefer irradiated rice, onions, litchi and mushrooms over those nonirradiated. (author)

Food Irradiation in Japan

Energy Technology Data Exchange (ETDEWEB)

Kawabata, T.

1981-09-15

Since 1967 research activities on food irradiation in Japan have been carried out under the National Food Irradiation Programme by the Japanese Atomic Energy Commission. The programme has been concentrated on the technological and economical feasibility and wholesomeness testings of seven irradiated food items of economic importance to the country, i.e. potatoes, onions, wheat, rice, 'kamaboko' (fish-paste products), 'Vienna' sausages and mandarin oranges. By now most studies, including wholesomeness testings of these irradiated food items, have been completed. In Japan, all foods or food additives for sale are regulated by the Food Sanitation Law enforced in 1947. Based on studies made by the national programme, irradiated potatoes were given 'unconditional acceptance' for human consumption in 1972. At present, irradiated potatoes are the only food item which has so far been approved by the Minister of Health and Welfare. Unless the Minister of Health and Welfare has declared that items are not harmful to human health on obtaining comments from the Food Sanitation Investigation Council, no irradiated food can be processed or sold. In addition, the import of irradiated foodstuffs other than potatoes from foreign countries is prohibited by law.

Shipboard-irradiation of haddock

International Nuclear Information System (INIS)

Ehlermann, D.; Reinacher, E.; Antonacopoulos, N.

1977-01-01

Haddock caught during the 183rd and 185th voyage of the RV 'Anton Dohrn' off Faeroeer was gutted, washed and packed under vacuum in polyethylene pouches. The samples were irradiated with the onboard X-ray source. During one series of experiments a minimum dose of 65 krad and a maximum dose of 130 krad was used. During further series the minimal dose was set to 100 krad, resulting in maximum values of 140 krad and 180 krad. As judged by taste panel evaluation of steam-cooked, unseasoned filets, quality preservation of all samples during the first 16 days of iced storage did not depend on irradiation. After that period the fish had lost prime quality. At this time, irradiated samples were rated slightly better than unirradiated ones. Base on our results, the shipboard-irradiation of prepacked haddock cannot be recommended. This does not exclude that under different conditions (e.g. fishfilets in retail packages) beneficial effects of irradiation may be observed. (orig.) [de

Shipboard-irradiation of haddock

International Nuclear Information System (INIS)

Ehlermann, D.; Reinacher, E.; Antonacopoulos, N.

1977-01-01

Haddock caught during the 183rd and 185th voyage of the RV 'Anton Dohrn' off Faeroer was gutted, washed and packed under vacuum in polythylene pouches. The samples were irradiated with the onboard X-ray source. During one series of experiments a minimum dose of 65 krad and a maximum dose of 130 krad was used. During further series the minimal dose was set to 100 krad, resulting in maximum values of 140 krad and 180 krad. As judged by taste panel evalution of steam-cooked, unseasoned filets, quality preservation of all samples during the first 16 days of iced storage did not depend on irradiation. After that period the fish had lost prime quality. At this time, irradiated samples were rated slightly better than unirradiated ones. On the basis of these results, the shipboard-irradiation of prepacked haddock cannot be recommended. This does not exclude that under different conditions (e.g. fishfilets in retail packages) beneficial effects of irradiation may be observed. (orig.) [de

Food irradiation: advantages and limitations

International Nuclear Information System (INIS)

Hernandes, N.K.; Vital, H. de C.; Sabaa-Srur, A.U.O.

2003-01-01

Food irradiation is a physical method of processing food (e.g. freezing, canning). It has been thoroughly researched over the last four decades and is recognized as a safe and wholesome method. It has the potential both of disinfesting dried food to reduce storage losses and disinfesting fruits and vegetables to meet quarantine requirements for export trade. Low doses of irradiation inhibit spoilage losses due to sprouting of root and tuber crops. Food- borne diseases due to contamination by pathogenic microorganisms and parasites of meat, poultry, fish, fishery products and spices are on the increase. Irradiation of these solid foods can decontaminate them of pathogenic organisms and thus provide safe food to the consumer. Irradiation can successfully replace the fumigation treatment of cocoa beans and coffee beans and disinfest dried fish, dates, dried fruits, etc. One of the most important advantages of food irradiation processing is that it is a coldprocess which does not significantly alter physico-chemical characters of the treated product. It can be applied to food after its final packaging. Similar to other physical processes of food processing, (e.g. canning, freezing), irradiation is a capital intensive process. Thus, adequate product volume must be made available in order to maximize the use of the facility and minimize the unit cost of treatment. Lack of harmonization of regulations among the countries which have approved irradiated foods hampers the introduction of this technique for international trade. Action at the international level has to be taken in order to remedy this situation. One of the important limitations of food irradiation processing is its slow acceptance by consumers, due inter alia to a perceived association with radioactivity. The food industry tends to be reluctant to use the technology in view of uncertainties regarding consumer acceptance of treated foods. Several market testing and consumer acceptance studies have been carried

Nutritional Value of Irradiated Animal Feed By-Products

International Nuclear Information System (INIS)

El-Din Farag, M.D.H.

1998-01-01

Animal feed by-products, widely used in animal diets, are sources of disease organisms for animals and for human beings. Salmonella is the principal genus of concern.Radiation treatment (radicidation, radurization) is a promising method of decontamination of feed ingredients. Commercial samples of fish, meat, and blood meals were sealed by heat in polyethylene bags and irradiated at dose levels of 5.0, 10, 20 and 50 kGy. Their chemical analysis were carried out according to A. O. A.C [1] and the total protein efficiency (TPE) of the three animal feed by-products was determined according to Wood ham (2) by using one day old Dokki-4 chicks. Radiation induced an insignificant effect on the chemical constituent of meals. Also, the same trend was observed with TPE of both fish and meat meals. However, irradiation treatments improved TPE values of irradiated blood meal samples. From the results, it could be concluded that irradiation of animal feed by-products up to a dose level of 50 Gy has no adverse effects on the nutritional value of animal feed by-products

Elimination of N-nitrosamines and their precusors in some foods by /sup 60/Co. gamma. -ray irradiation

Energy Technology Data Exchange (ETDEWEB)

Jifan, Hu; Yingqiang, He; Puju, Song

1987-10-01

N-Dimethylnitrosamine (NDMA) in some marine foods, such as dried shrimp, fish meal and salted fish, was drastically reduced by ..gamma..-ray irradiation with /sup 60/Co. The shrimp contained 54.6 ppb NDMA, but only 29.3, 8.8, 11.4, and 1.9 ppb were detected after irradiation with doses of 5, 10, 15 and 20 kGy. The corresponding reduction was 46.3%, 83.9%, 79.1%, and 96.6%, respectively. Similar results were also obtained in other two kinds of foods. NDMA could be completely eliminated by the irradiation in aqueous solution, which was much more markable than that in food samples. The major irradiated products of NDMA were dimethylamine and nitrous acid, but no re-formation of nitrosamines took place. /sup 60/Co irradiation also significantly decreased the content of nitrite in salted fish and in aqueous solution. No effect on nitrate could be observed.

Effect of gamma irradiation on the activity of some microorganisms producing biogenic amines in some foods

International Nuclear Information System (INIS)

AL-Bassiony, K.R.A

2009-01-01

The effect of gamma irradiation on the proximate chemical composition ( moisture content , protein , fat, ash) chemical freshness tests (TBA, TVB-N, TMA, FAN, ph) and microbiological changes (total bacterial count, proteolytic bacteria, Enterobacteriaceae, moulds and yeasts counts) occurred in sardine fish and pastirma during cold storage at (4 ± 1 degree C) were fully investigated. Furthermore, the bacterial activity causing the formation of biogenic amines were also studied. In addition, the determination of biogenic amines in sardine fish and pastirma produced by these bacteria were explored. The effects of irradiation doses (1, 3 and 5 kGy) which were applied as a trial to reduce biogenic amines formation in sardine fish and pastirma were also investigated. In addition, the effect of the tested irradiation doses (1, 3 and 5 kGy) on organoleptic properties of the treated sardine fish and pastirma were determined.

Single Low-Dose Ionizing Radiation Induces Genotoxicity in Adult Zebrafish and its Non-Irradiated Progeny.

Science.gov (United States)

Lemos, J; Neuparth, T; Trigo, M; Costa, P; Vieira, D; Cunha, L; Ponte, F; Costa, P S; Metello, L F; Carvalho, A P

2017-02-01

This study investigated to what extent a single exposure to low doses of ionizing radiation can induce genotoxic damage in irradiated adult zebrafish (Danio rerio) and its non-irradiated F1 progeny. Four groups of adult zebrafish were irradiated with a single dose of X-rays at 0 (control), 100, 500 and 1000 mGy, respectively, and couples of each group were allowed to reproduce following irradiation. Blood of parental fish and whole-body offspring were analysed by the comet assay for detection of DNA damage. The level of DNA damage in irradiated parental fish increased in a radiation dose-dependent manner at day 1 post-irradiation, but returned to the control level thereafter. The level of DNA damage in the progeny was directly correlated with the parental irradiation dose. Results highlight the genotoxic risk of a single exposure to low-dose ionizing radiation in irradiated individuals and also in its non-irradiated progeny.

Preservation of semi-perishable food and development of convenience food using a combination of irradiation and other physicochemical treatments

International Nuclear Information System (INIS)

Choudhury, N.; Siddiqui, A.K.; Chowdhury, N.A.; Youssouf, Q.M.; Rashid, H.; Begum, A.A.; Alam, M.K.

1998-01-01

Studies were carried out on the development and irradiation preservation of semi-dried fish, e.g. Labeo rohita (Ruhi) and Cirrhiuas mrigala (Mrigel), the extension of shelf-life at ambient temperature, and the improvement in the microbiological quality of sealed, ready to eat, commercially prepared fish kebabs by a combination of gamma irradiation with spices and an acidulant such as ascorbic acid. In the processing of semi-dried fish, the combination treatment of a salt dip and irradiation at a dose of 4 kGy extended the shelf-life by more than 3 months. Kebabs prepared in the laboratory and irradiated at a dose of 5 kGy were found to have a shelf-life of up to 6 months at room temperature. With commercially prepared fish kebabs collected from ordinary and sophisticated food shops, the maximum shelf-life extension was 14 days for the 5 kGy treated samples stored at ambient temperature. The microbiological quality of such kebabs indicated that the fish used was of poor quality, resulting in a limited shelf-life, even after chemical and irradiation treatments. Inoculated pack studies of Clostridium botulinum spores showed that when oil fried, the kebab size had a definite effect on heat penetration, and consequent spore reduction. No spores were recovered from the 5 kGy irradiated fried kebabs. (author)

Recycling of sewage sludge: Feeding Nile tilapia, Oreochromis niloticus (Linn.), with irradiated and dried sludge from beer industry

International Nuclear Information System (INIS)

Chuapoehuk, W.; Piadang, S.; Tinnungwattana, W.

1998-01-01

Recycling of sewage sludge from wastewater treatment plant of beer industry as supplemental feed for fish was conducted. Industrial biosludge from wastewater treatment plant of beer industry was irradiated at 3.32 kGy gamma irradiator, carrier type, model JS 8900, 60 Co activity at 187,088.121 Ci on 6 June 1995. For fish production study, it is needed to change the wet sludge to dry powder form by Rotadics dryer, type Stord TST 3.4 C, Stord (Thailand) Co. Ltd., at the maximum capacity of 15 T/24 h. The moisture content of finished product is at 8-10%. Fish control diet was then replaced at 60% by weight with irradiated and dried sludge to become as test diet. Nile tilapia, Oreochromis niloticus (Linn.), fingerlings averaging 0.67 g. in body weight was stocked into earthern ponds of 400 square meters at the density of 5 fishes per square metre. Fish were fed with two diets, control diet and test diet, for 154 days. There are no statistical differences in specific growth rate, quality of the fish flesh (Cd and Pb concentration, edible portion and off flavour) and pond water quality. Survival rate and feed conversion efficiency of the fish fed test diet are higher than control diet (P<0.05). Replacement of irradiated sludge can decrease the cost of fish production and results in better benefit than that of control diet

Aims and present state of the radiation processing of fishes and seafood

International Nuclear Information System (INIS)

Hannesson, Gudlaugur.

1974-01-01

Acceptability of radurized pasteurized by ionizing radiations or radappertized (sterilized by ionizing radiations) fishery products depends on the irradiated fish quality. Though the sensory test is subjective, it allows a correct estimate of the quality. The correlation that exists between the adulteration degree estimated by chemical tests (T.M.A., total volatile bases, total volatil acids) and the organoleptic quality of the product is very variable. Gamma irradiation causes both qualitative and quantitative changes in the microbial flora. Methods actually used for the quality determination are not very fiable: researchs have to be undertaken to improve them. However, it can be assumed that: quality of radurized fish depends on its initial quality, storage duration, preirradiation storage temperature and amount of irradiation absorbed [fr

Biological dosimetry of irradiation accidents

International Nuclear Information System (INIS)

Durand, V.; Chambrette, V.; Le Roy, A.; Paillole, N.; Sorokine, I.; Voisin, P.

1994-01-01

The biological dosimetry in radiation protection allows to evaluate the received dose by a potentially irradiated person from biological markers such chromosomal abnormalities. The technologies of Hybridization In Situ by Fluorescence (F.I.S.H) allow the detection of steady chromosomal aberrations of translocation type

Irradiation of food

International Nuclear Information System (INIS)

MacGregor, J.; Stanbrook, I.; Shersby, M.

1989-01-01

The House of Commons was asked to support the Government's intention to allow the use of the irradiation of foodstuffs under conditions that will fully safeguard the interests of the consumer. The Government, it was stated, regards this process as a useful additional way to ensure food safety. The effect of the radiation in killing bacteria will enhance safety standards in poultry meat, in some shell-fish and in herbs and spices. The problem of informing the public when the food has been irradiated, especially as there is no test to detect the irradiation, was raised. The subject was debated for an hour and a half and is reported verbatim. The main point raised was over whether the method gave safer food as not all bacteria were killed in the process. The motion was carried. (U.K.)

Food irradiation and Hungarian experiences with it

Energy Technology Data Exchange (ETDEWEB)

Farkas, Jozsef; Kiss, Istvan

1988-01-01

Among the different types of food irradiation techniques using ionizing radiations the methods serving - in a direct or indirect way - the purposes of health protection are reviewed. Based on foreign and Hungarian examples radurization of vegetables (potatoes, onions, garlics) by low irradiation doses, radiosterilization of corn, tropic and subtropic fruits, radicidation of dry additivies (spice, medicinal herb) and foodstuffs of animal origin (meat, poultry, egg, fish, shrimp, etc.) are discussed. The general situation of food irradiation in Hungary inlcuding licensing procedures is evaluated. (V.N.) 32 refs.; 3 figs.

Detection of irradiation history of seasoning mixes composed of dried fish and its extract. TL analysis and application considerations for mineral separation from foods

International Nuclear Information System (INIS)

Sekiguchi, Masayuki; Nakagawa, Seiko; Yunoki, Syunji

2009-01-01

In the present study, the thermoluminescence (TL) method (EN1788) was used to detect the irradiation treatment of Japanese traditional seasoning mixes mainly composed of dried fish (bonito etc.) and its extract. The Glow 1 curves of minerals separated from the seasoning mixes using a heavy liquid showed significant single peaks at temperatures between 146.5degC and 175.4degC. The peaks are typical for irradiated food, despite the samples being not irradiated. The Glow 2 curves showed single peaks at temperatures higher than that of the Glow 1 curves (175.4degC to 217.9degC). The peak temperature of Glow 2 is usually lower than that of Glow 1 because the peaks from irradiated silicate minerals shift to higher temperatures with time. The TL glow ratios (Glow1/Glow2) calculated in the temperature ranges (167-232degC) defined by means of irradiated TLD-100 were above 0.1, suggesting that the mineral samples were contaminated with organic materials such as protein or bio-inorganic materials such as bone. In order to remove the possible contaminants, acid hydrolysis and subsequent heavy liquid separation were employed. The minerals thus obtained showed no Glow 1 peaks. A significant peak was observed at 213degC instead of peaks at lower temperature for the case of irradiated seasoning mixes (2.45 kGy). These results suggest that the TL method may provide false positives for the Japanese traditional seasoning mixes because of luminescence from some components other than silicate minerals. It appears that EN1788 needs some modification to precisely detect food irradiation for the seasoning mixes. (author)

Effect of gamma-irradiation on the fatty acid composition of salted, semi-dried Vietnamese scad and Bombay duck

International Nuclear Information System (INIS)

Vinh, P.Q.; Rao, V.S.; Adhikar, H.R.; Nair, P.M.

1994-01-01

Effect of gamma irradiation on the lipid and fatty acid composition of semi-dried Bombay duck (Harpodon nehcreus) and Vietnamese scad (Alepes mate) was studied. In both these dried fishes, c16:0 aand c18:1 were the predominant fatty acids and the fishes contained ignificant quantities of the n-3 polyunsaturated fatty acids (PUFAs), C20:5 and C22:6. Irradiation at a dose of 3 kGy, did not cause any alterations in the total lipid content and he overall lipid class profile in these fishes. However, in the Vietnamese scad, C18:3, C20:4 and C22:6 were significantly decreased in the irradiated samples. In spite of this decrease the irradiated semi-dried scad retained 82% of the initial amount of n-3 PUFAs

Research on food irradiation in Indonesia

International Nuclear Information System (INIS)

Hilmy, N.; Maha, M.; Chosdu, R.

1986-01-01

Studies on various aspects of food irradiation have been done in Indonesia since 1968, mainly at the Centre for the Application of Isotopes and Radiation, National Atomic Energy Agency of Indonesia. Three irradiation facilities available at the Centre are gamma cell-220, panoramic batch irradiator, and latex irradiator with the present source capacities of about 1.1, 40, and 163.8 kCi Co-60, respectively. In this paper, the present status of research and development on irradiation is presented, covering (1) spices and medicinal plants, (2) rice, wheat flour and coffee bean, (3) fish and fishery products, (4) animal feed, and (5) ongoing projects including fresh fruits, cacao beans, and cashew nut. The Sub-Committee for the Control of Irradiation of Food and Medical Products, set up in August 1984, has prepared the draft of recommendations regarding the regulation for application of food irradiation in Indonedia and the draft of Regulation for the Control of and Trade in Irradiated Food and Traditional Drug to be issued by the government. (Namekawa, K.)

Influence of salting and drying, and gamma irradiation on the quality and shelf life of salted and dried Silver belly (Leiognathus spp.)

International Nuclear Information System (INIS)

Uikey, Mahendra

2015-01-01

In India about 17% of the total fishes caught are being used for salting and drying. On the global basis, 74% of the marine landings are processed by curing. Fresh Silver belly (Leognathus spp.) were procured from the fish landing centre and washed with potable water. Salting was done using food grade salt in the ratio of 1:3 (Fish to salt) in perforated steel pans by keeping the salt and fish in layer by layer fashion for 24 hrs. Drying of salted fishes was done in solar biomass hybrid drier, the final moisture content in the dried fish was 20.03%. The quality of both fresh, salted and dried fishes were analysed for chemical (Protein, fat, moisture, ash, TVB-N, TMA-N, TBARS, FFA, PV, pH) and microbial quality (TPC, halophilic count). Batches of salted and dried silver bellies were packed in high density polyethylene bags aseptically and exposed to low dose gamma irradiation (1 and 3 kGy), the non-irradiated samples were kept as control and stored at room temperature. The irradiated and control samples were analysed periodically (upto 90 days) for chemical and microbial quality. The results showed that the combined effect of salting and drying, and low dose gamma irradiation had a significant effect on microbial load (p< 0.05). The chemical parameters such as TMA-N, TVB-N and TBARS values for irradiated samples were significantly lower than the non-irradiated samples (p<0.05). The results revealed that the combination of salting and drying, and low dose gamma irradiation resulted in a significant reduction of microbial growth and chemical parameters were within the limit up to 90 days at room temperature. (author)

keeping the quality of ready-to-eat meals by gamma irradiation

International Nuclear Information System (INIS)

Abdel Daiem, M.H.M.

2004-01-01

the possibility of using gamma irradiation for keeping the quality of ready-to-eat meals was studied. the prepared meals(included cooked meat balls, mashed potatoes, baked chicken meat with potato slices, baked fish and cooked rice)were subjected to gamma irradiation at doses of 0, 1.5,3 and 4.5 kGy followed by cold storage (4±1 c). then the effects of irradiation and cold storage on the microbiological aspects, chemical properties and organoleptic properties of samples were studied. the results showed that irradiation of the prepared meals decreased the counts of total bacteria, total psychrophilic bacteria and total yeasts and molds in all meals, proportionally to the applied dose, and prolonged their refrigerated shelf-life. moreover, irradiation at dose of 1.5 kGy reduced the counts of enterobacteriaceae, staphylococcus aureus, streptococcus faecalis and bacillus cereus, while 3 kGy dose completely eliminate the present enterobacteriaceae, staphylococcus aureus and bacillus cereus in all meals, in addition to streptococcus faecalis in samples of baked chicken with potatoes, baked fish and cooked rice

Consumer Acceptability Of Irradiated Foods

International Nuclear Information System (INIS)

Awoyinka, A.; Akingbohungbe, A.E.

1994-01-01

Three commonly used food items; maize, beans and smoked fish were irradiated and consumer acceptability was tested through a questionnaire method. Subjects were residents in Ile-Ife, Nigeria. Respondents attitudes towards the processing and tasting of the food were very positive and the possibility of marketing the foods was suggested by them

Sensory evaluation of irradiated hake (Merluccius merluccius hubbsi) by an expert trade panel

International Nuclear Information System (INIS)

Lescano, G.

1989-01-01

Commercial high quality hake (Merluccius merluccius hubbsi) scaled, headless and eviscerated, caught in the South Atlantic Ocean, was analyzed by an expert testing panel. The samples were the following: one lot vacuum packed, another lot previously dipped in 10% sodium poliphosphate, both irradiated with 3.3 kGy and then stored at 0deg C±1deg C, and a third lot, air-packed, frozen, kept at -20deg C±2 deg C, and used as control. The analysis was made on day 36 after catch. The evaluations were performed by a panel of 5 experts in buying fish to export. The following attributes were analyzed: on raw fish: external appearance, muscle elasticity, shine, bone adhesion, muscle cohesion, odor, natural odor, unpleasant odor and purchase acceptability. On oven cooked samples: odor, natural odor, unpleasant odor, flavor, natural flavor, unpleasant flavor, oral texture and general acceptability. Data were analyzed by student test (p ≤ 0.05). The results showed that the raw irradiated fish (with and without dip in polyphosphate) were generally significantly better than the raw frozen hake; and cooked frozen hake was better than the irradiated one but not significantly different. An undesirable off odor on cooked irradiated samples was detected, that would be an irradiation effect. It could be minimized with a lower dose. The polyphosphate dip did not modify the amount of drip loss. (Author) [es

Food irradiation nears commercial development

International Nuclear Information System (INIS)

1981-01-01

One person out of eight in the world today suffers from chronic undernourishment. This problem is likely to get worse as the world's population doubles during the next thirty to forty years. Since about 25% or more of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. To supply the world's demand for food, it is more reasonable to conserve what is produced than to produce more to compensate for subsequent losses. Thus, it is obvious that all methods of preserving food and agricultural produce should be examined to see if their use might alleviate the world's food shortage, and that to develop better and safer techniques of food preservation will improve food supplies. Food preservation is an ever greater problem for the developing countries, not only because of their chronic problems of undernourishment, but also because most of them are in tropical or sub-tropical regions where food spoilage is rapid. The IAEA and the Food and Agriculture Organization (FAO) held a symposium on food irradiation at Colombo in Sri Lanka. The symposium paid special attention to the use of food irradiation in preserving tropical fruits as well as fish and fish products. It also examined the cost of the food irradiation process and compared it with those of conventional processes. Food irradiation is one field in which advance is most likely to be achieved through international co-operation. This co-operation has been supported by the IAEA and FAO in a number of ways. During the last 15 years three previous symposia (Karlsruhe, 1966; Bombay, 1972; Wageningen, 1977), numerous panel meetings, and training courses, have been held on this subject and many nations' food irradiation projects have been supported by technical assistance and co-ordinated research programmes

Development of reference material for proficiency tests: arsenic in fish tissue

International Nuclear Information System (INIS)

Santana, Luciana Vieira de; Sarkis, Jorge E.S.; Ulrich, Joao C.; Hortellani, Marcos Antonio

2013-01-01

Proficiency tests (PT) are extensively used to evaluate the analytical competence of laboratories, and are also used as a part of accreditation processes. For this reason are important tool for quality control of laboratories including laboratories that act directly with food exporting companies. In Brazil there are no providers of proficiency testing for toxic metals, such as arsenic in fish tissue. This study presents a protocol to produce reference material to be used in proficiency test for arsenic in fish tissue following the recommendations of the ISO Guide 35. The preparation scheme consisted of: selecting of individuals, cleaning of scale and skin, trituration, homogenization, and spiking with arsenic at two levels of concentration. The mixture was then irradiated in a cyclotron Cyclone 30 Applications ion beam with cobalt 60 at 10.00 ± 1.05 KGy, before being packed into sachets. To verify the efficacy of the irradiation procedure, 26 (randomly selected) irradiated sachets and 26 non-irradiated sachets were assessed for homogeneity and stability. The results indicate that irradiation with cobalt 60 is crucial for ensuring the preservation of the integrity of the material, providing stable material at room temperature for 2 months. The samples can therefore be transported at room temperature. (author)

Development of reference material for proficiency tests: arsenic in fish tissue

Energy Technology Data Exchange (ETDEWEB)

Santana, Luciana Vieira de; Sarkis, Jorge E.S.; Ulrich, Joao C.; Hortellani, Marcos Antonio, E-mail: santana-luciana@ig.com.br, E-mail: jesarkis@ipen.br, E-mail: jculrich@ipen.br, E-mail: mahortel@ipen.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

2013-07-01

Proficiency tests (PT) are extensively used to evaluate the analytical competence of laboratories, and are also used as a part of accreditation processes. For this reason are important tool for quality control of laboratories including laboratories that act directly with food exporting companies. In Brazil there are no providers of proficiency testing for toxic metals, such as arsenic in fish tissue. This study presents a protocol to produce reference material to be used in proficiency test for arsenic in fish tissue following the recommendations of the ISO Guide 35. The preparation scheme consisted of: selecting of individuals, cleaning of scale and skin, trituration, homogenization, and spiking with arsenic at two levels of concentration. The mixture was then irradiated in a cyclotron Cyclone 30 Applications ion beam with cobalt 60 at 10.00 ± 1.05 KGy, before being packed into sachets. To verify the efficacy of the irradiation procedure, 26 (randomly selected) irradiated sachets and 26 non-irradiated sachets were assessed for homogeneity and stability. The results indicate that irradiation with cobalt 60 is crucial for ensuring the preservation of the integrity of the material, providing stable material at room temperature for 2 months. The samples can therefore be transported at room temperature. (author)

Efficiency of ascorbic acid and γ-rays to ameliorate the quality of ready-to-eat baked bolti fish fillets

International Nuclear Information System (INIS)

Tawfik, S.S.; El-Kabani, H.E.; SalIam, M.H.; Ragab, E.A.

2007-01-01

Ascorbic acid (vitamin C) is a reducing agent, inhibits oxidative reactions developed in cold-storage Bolti (Tilapia nilotica) fish. It is the most popular fish repasts in Egypt. To determine the influence of ascorbic acid on cooking (roasting) and irradiated fish fillets to extend their storage-time in refrigerators, 3 patches of fish fillets were prepared; control (0 kGy), ascorbic acid plus 2.5 kGy and ascorbic acid plus 4 kGy and were tested for bacteriological examination, chemical analysis and sensory evaluation at 0, 1, 2 and 3 weeks of cold storage at 5±1 degree C. The bacteriological examinations were total aerobic plate counts, psychotropic bacterial counts, Enterobacteriaceae counts, total mould and yeast counts and microbial pathogens counts (Salmonella and Vibrio species). The chemical analyses were thiobarbituric acid reactive substances (TBARS), inosine 5-monophosphate (IMP) concentration, hypoxanthine (HX) concentration, ph figure, total volatile nitrogen (TVN) and total trimethylamine nitrogen (TMA-N). The sensory evaluation was (texture and odour factors) of the cold-storage Bolti fish fillets samples. The results revealed that aerobically packed fish fillets samples treated with ascorbic acid plus 4 kGy after cooking had satisfied bacteriological, chemical and organoleptical trails. Conclusion: using of baking, irradiation combined with natural antioxidant nd refrigeration could reduce the energy requirements for freezing and costs for the marketing of ready- to-eat fish repasts. Recommendation: combination effects of γ-irradiation plus ascorbic acid in processing fish fillets help to preserve its quality. The possible strategies for improving fish fillets quality and acceptability are discussed

Arsenic activation analysis of freshwater fish through the precipitation of elemental arsenic

International Nuclear Information System (INIS)

Comparetto, G.M.; Jester, W.A.; Skinner, W.F.

1982-01-01

The activation analysis of trace elements of arsenic in biological samples is complicated by the interference of a 82 Br photo peak (554KeV) and the compton continuum with the major 76 As photo peak of 559 KeV. In addition, the half-lives of 24 Na, 82 Br, and 76 As are too similar to be resolved by varying irradiation and/or decay times. Thus post irradiation chemical separation of arsenic is often required. A study of existing radiochemistry techniques reported in the literature found that existing methods were complex x and/or lengthy. In this work, a more rapid and less extensive method was required to analyze a large number of fish samples exposed to fly ash sluice water from coalburning power plant. A method has been developed which involves the dissolution of irradiated homogenized fish samples, the addition of an arsenic carrier, and the reduction of arsenic to the +3 state. Arsenic is then precipitated as elemental arsenic. An important factor in this work was the discovery that this procedure produced arsenic yields of 81+-3% for both the fish samples and the NBC Orchard leaves standard employed in this analysis. Thus the determination of absolute arsenic yields is not required. This method has been used to analyze 32 of the fish samples the average arsenic content of which was found to vary between 0.08 and 4.8 ppm. (author)

Wholesomeness study of irradiated salted and dried mackerel in rats

International Nuclear Information System (INIS)

Anukarahanonta, T.; Temcharoen, P.; Nagara, B.N.; Chudhabuddhi, C.; Bhamarapravati, N.

1981-01-01

A long-term multigeneration study was performed of the wholesomeness of irradiated salted and dried mackerel fed to the rats of Wistar strain and revealed no significant evidence that would impose a hazard attributable to irradiation with respect to the longevity, carcinogenecity, teratogenicity, dominant lethal, reproductive function and biophysiological function. Some abnormalities that were noted could be explained on the basis of differences in food quality due to the addition of fish protein and minerals rather than the irradiation effect

Application of irradiation techniques to food and foodstuffs

International Nuclear Information System (INIS)

Kwon, Joong Ho; Byun, Myung Woo; Kim, Suc Won; Yang, Jae Seung; Cho, Han Ok

1991-02-01

A preservation study of dried fish, anchovies, has been conducted to determine the effect of gamma irradiation and laminated(nylon/polyethylene) film packaging on microbiological, physicochemical and organoleptic qualities of stored samples under room, refrigeration and freezing temperatures. Irradiation at less than 5 kGy and NY/PE-laminated film packaging are anticipated to be significantly effective for over 10 months in terms of improving the hygienic quality and extending the storage life of boiled-dried anchovies. In a survey participating 700 consumers, respondents preferred irradiated food to chemically-treated one. However, majority of respondents (55.7 %) was ignorant of the fact that the Korean government and international organizations concerned have approved the wholesomeness of irradiated food. Insufficiency of public information and understanding for irradiated food was indicated as a major cause for retardation of commercial utilization of food irradiation technology. In a response concerning perception and acceptance toward irradiated food, there was a significant difference between radiation worker and the general public. (Author)

Bactericidal effect of blue LED light irradiated TiO2/Fe3O4 particles on fish pathogen in seawater

International Nuclear Information System (INIS)

Cheng, T.C.; Yao, K.S.; Yeh, N.; Chang, C.I.; Hsu, H.C.; Gonzalez, F.; Chang, C.Y.

2011-01-01

This study uses blue LED light (λ max = 475 nm) activated TiO 2 /Fe 3 O 4 particles to evaluate the particles' photocatalytic activity efficiency and bactericidal effects in seawater of variable salinities. Different TiO 2 to Fe 3 O 4 mole ratios have been synthesized using sol-gel method. The synthesized particles contain mainly anatase TiO 2 , Fe 3 O 4 and FeTiO 3 . The study has identified TiO 2 /Fe 3 O 4 's bactericidal effect to marine fish pathogen (Photobacterium damselae subsp. piscicida BCRC17065) in seawater. The SEM photo reveals the surface destruction in bacteria incubated with blue LED irradiated TiO 2 /Fe 3 O 4 . The result of this study indicates that 1) TiO 2 /Fe 3 O 4 acquires photocatalytic activities in both the freshwater and the seawater via blue LED irradiation, 2) higher photocatalytic activities appear in solutions of higher TiO 2 /Fe 3 O 4 mole ratio, and 3) photocatalytic activity decreases as salinity increases. These results suggest that the energy saving blue LED light is a feasible light source to activate TiO 2 /Fe 3 O 4 photocatalytic activities in both freshwater and seawater.

ESR identification of irradiated foodstuffs

International Nuclear Information System (INIS)

Raffi, J.

1993-01-01

The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories. Qualitative identification of irradiated beef bones, dried grapes and papaya is very easy. Kinetical studies are necessary in case of fish species. Further researches are required in case of pistachio-nuts. Although all laboratories could distinguish between the two dose ranges used in case of meat bones (i.e. 1-3 and 7-10 kGy), there is an overlap of the results from the different laboratories. 2 tabs., 3 figs

Status of food irradiation in the world

Energy Technology Data Exchange (ETDEWEB)

Kume, Tamikazu [Takasaki Advanced Radiation Research Institute, Japan Atomic Energy Agency (JAEA), Quantum Beam Science Directorate, 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan); Furuta, Masakazu [Graduate School of Science, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai, Osaka 599-8531 (Japan); Todoriki, Setsuko [National Food Research Institute, 2-1-12 Kannonndai, Tsukuba, Ibaraki 305-8642 (Japan); Uenoyama, Naoki [Department of International Cooperation and Industrial Infrastructure Development, Japan Atomic Industrial Forum, Inc., Shimbashi Fuji Bld., 2-1-3, Shimbashi, Minato-ku, Tokyo 105-8605 Japan (Japan); Kobayashi, Yasuhiko [Quantum Beam Science Directorate, Japan Atomic Energy Agency (JAEA), 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan)], E-mail: kobayashi.yasuhiko@jaea.go.jp

2009-03-15

The status of food irradiation in the world in 2005 was investigated using published data, a questionnaire survey and direct visits. The results showed that the quantity of irradiated foods in the world in 2005 was 405,000 ton and comprised 1,86,000 ton (46%) for disinfection of spices and dry vegetables, 82,000 ton (20%) for disinfestation of grains and fruits, 32,000 ton (8%) for disinfection of meat and fish, 88,000 ton (22%) for sprout inhibition of garlic and potato, and 17,000 ton (4%) of other food items that included health foods, mushroom, honey, etc. Commercial food irradiation is increasing significantly in Asia, but decreasing in EU.

Wholesomeness studies in the International Food Irradiation Project

Energy Technology Data Exchange (ETDEWEB)

Elias, P S [International Food Irradiation Project, Federal Research Centre for Nutrition

1980-01-01

Despite more than 25 years of history as an effective food preservation method, food irradiation is still subject to strict legislative control in many countries and scientific investigations are required to provide reassurance as to the safety of irradiated food. The International Food Irradiation Project was set up on October 14, 1970 to facilitate the objective evaluation of the wholesomeness of irradiated foodstuffs. Its major activities are; (1) wholesomeness testing of irradiated foods, (2) research on and investigations into the methodology of wholesomeness testing, (3) dissemination of information, and (4) assisting national and international authorities in their consideration of acceptance of irradiated food. In particular, the project over the past nine years had been devoted to the provision of data to national health authorities and international bodies. Up to now, 23 studies were and are being carried out for the project under contract. Subjects for the studies include wheat, wheat flour, potatoes, fish, rice, mango, spices, dried dates, onions and cocoa beans.

Wholesomeness studies in the International Food Irradiation Project

International Nuclear Information System (INIS)

Elias, P.S.

1980-01-01

Despite more than 25 years history as an effective food preservation method, food irradiation is still subject to strict legislative control in many countries and it is required to carry out scientific investigations to reassure the safety of irradiated food. The International Food Irradiation Project was set up on October 14, 1970 to facilitate the objective evaluation of the wholesomeness of irradiated foodstuffs. Its major activities are; (1) wholesomeness testing of irradiated foods, (2) research on and investigations into the methodology of wholesomeness testing, (3) dissemination of information, and (4) assisting national and international authorities in their consideration of acceptance of irradiated food. In particular, the project over the past nine years had been devoted to the provision of data to national health authorities and international bodies. Up to now, 23 studies were and are being carried out for the project under contract. Subject to the studies include wheat, wheat flour, potatoes, fish, rice, mango, spices, dried dates, onions and cocoa beans. (Kitajima, A.)

Effects of low-level chronic irradiation on aquatic organisms

Energy Technology Data Exchange (ETDEWEB)

Etoh, H. (National Inst. of Radiological Sciences, Chiba (Japan))

1980-10-01

Effects of continual irradiation for a long term on fishes and aquatic invertebrates were outlined. Effects of low-level chronic irradiation on aquatic organisms were less than acute effects induced when the same dose was irradiated once. The radiosensitivity of the genital organ to continual irradiation was high. There was a difference in radiosensitivity of the genital organ between female and male, and the degree of the difference varied according to kinds of animals. In an experiment on continual irradiation of adult killifishes, ova recovered from radiation damage, but spermatozoa did not recover. Incubation rates of eggs obtained from aquatic organisms which lived in water where radioactive sewage flowed into decreased significantly, and the frequency of reverse position of salivary gland chromosomes which were peculiar to exposed organisms increased in larvae of Chironomus tentans.

Electron spin resonance intercomparison studies on irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Raffi, J [CEA Centre d` Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (FR)

1992-07-01

The results of intercomparison studies organized by the Community Bureau of Reference on the use of electron spin resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. A quantitative intercomparison involving the use of poultry bones was also organized. There was no difficulty in identifying meat bones, dried grapes and papaya. In the case of fish bones there is a need for further kinetic studies using different fish species. The identification of pistachio nut shells is more complicated and further research is needed prior to the organization of a further intercomparison. Laboratories were able to distinguish between chicken bones irradiated in the range 1 to 3 KGy or 7 to 10 KGy although there was a partial overlap between the results from different laboratories.

Electron spin resonance intercomparison studies on irradiated foodstuffs

International Nuclear Information System (INIS)

Raffi, J.

1992-01-01

The results of intercomparison studies organized by the Community Bureau of Reference on the use of electron spin resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. A quantitative intercomparison involving the use of poultry bones was also organized. There was no difficulty in identifying meat bones, dried grapes and papaya. In the case of fish bones there is a need for further kinetic studies using different fish species. The identification of pistachio nut shells is more complicated and further research is needed prior to the organization of a further intercomparison. Laboratories were able to distinguish between chicken bones irradiated in the range 1 to 3 KGy or 7 to 10 KGy although there was a partial overlap between the results from different laboratories

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

Toxin production by Clostridium Botulinum type B (proteolitic) in radurized raw fish

International Nuclear Information System (INIS)

Suhadi, F.

1978-01-01

The earliest toxin production by three proteolytic strains of Cl. botulinum type B was determined in irradiated and unirradiated raw fish (Rastrelliger sp., Euthynnus sp., and Scomberomorus sp.) under the storage temperatures of 20, 10, and 5degC. The estimation of maximum storage life was evaluated by an untrained panel on uninoculated fish samples and in parellel the total bacterial counts were also determined. Percentage data of the toxic samples were analyzed according to a fully randomized design involving factorial treatments. In unirradiated samples with inoculum levels of 10 2 -10 6 spores per gram and stored at 20degC, the earliest toxin production was detected after the samples were spoiled. While in irradiated samples toxin were detected before the end of the storage life or after the samples were spoiled, depending on the levels of inoculum. In general, both in unirradiated and irradiated samples inoculated with 10 2 -10 6 spores per gram and stored at 10degC, the earlieast toxin production was detected after the samples were spoiled. While the samples were stored at 5degC, no toxic samples were found up to 30 days of storage when the experiment were terminated. The percentage of toxic samples was shown highly effected by type B strains, fish species, inoculum levels and storage time, when the storage temperature is 20degC. But no significant difference was found after treatment with irradiation doses. In general the interaction effects between those treatments on the percentage of toxic samples showed no significant difference. (author)

Commercial feasibility and evaluation of consumer acceptance for certain irradiated food products in Egypt

International Nuclear Information System (INIS)

El-Fouly, Mohie Eldin Zohear; Karem, Hussein Abdel; El-Din, Nagwan Saad; El-Din Farag, Diaa; El-Khatib, Mervat; Mageed, Mahmoud Abdel

2002-01-01

Studies were carried out to assess consumer attitude towards food irradiation through questionnaires, sensory tests and market sale of irradiated products. The results showed that out of 1020 persons responded to the questionnaire, 62.43% accepted the irradiation technology while 70.45% were convinced with the advantages of irradiated food. About 73.97% of the respondents were willing to accept irradiation technology on a long term basis while 57.53% were willing to consume irradiated food if it was available in the market. Sensory tests on irradiated smoked fish, chicken, black pepper, coriander, Jew's mallow, broad bean and kidney beans using triangle test (difference test) and duo-trio test showed that the panelists consisting of 136 persons failed to indicate any difference between the irradiated and unirradiated food. About 92.2% of 144 persons participating in a lunch table of irradiated food opined that irradiated food was delicious and found no difference between the irradiated and unirradiated samples. Consumer comments recorded during the market sale of irradiated black pepper and broad beans indicated that 95.1% of the respondents found the irradiated (10kGy) black pepper of excellent or good quality while the percentage was 81.2% for irradiated (2 kGy) broad bean. The study also showed that 62.2% and 68.8% of the persons respectively would buy irradiated black pepper and broad bean again if they were available in the market. Studies on the economics of food irradiation showed that the cost of irradiation for one ton of frozen poultry as US $130.4; smoked fish US $78.2; spices US $260.1 and dried vegetable US $26. Economic evaluation of the study indicated that the average annual rate of return will be about 16.9% and the pay back period will be about 5.9 years. (author)

Loss of photoreactivation in UV-irradiated cultured fish cells under different conditions

International Nuclear Information System (INIS)

Mano, Y.; Kator, K.; Egami, N.

1982-01-01

CAF-MM1 cells derived from a goldfish have photoreactivability for the damage induced by ultraviolet light. When UV-irradiated cells were incubated in the dark at 26 0 C, the longest interval in which photoreactivation (PR) was observed, measured by colony formation technique, was about 30h after the UV irradiation. However, if the cells were incubated at 20 0 C, the effective time was prolonged. Since each time appeared to correspond to the doubling time of the cells at each temperature, the loss of photoreactivability is suggested to be closely related to cell growth or progression of cell cycle. The loss of PR was not observed in the cells held in confluence up to 48h after UV irradiation. Photoreactivating enzyme in growing CAF-MM1 cells incubated in the dark for 24h after UV irradiation was shown to be active, so that it is not possible that the cause of the loss of PR is change in the activity of photoreactivating enzyme. (author)

ESR identification of irradiated foodstuffs: LARQUA research

Energy Technology Data Exchange (ETDEWEB)

Raffi, J [Laboratoire de Recherche sur la Qualite des Aliments, Marseille (France)

1997-12-31

As electron spin resonance (ESR) spectroscopy is the leading method for identification of irradiated foodstuffs, meat and fish bones, fruit and relative products (of vegetable origin), sea-food etc. were studied. In order to prepare a large co-trial on ESR identification of irradiation of irradiated foodstuffs, experiments were carried out at LARQUA, especially on fruits and vegetables. The radicals induced in the fruit pulp are not stable because the water content of fruit is generally high, but ESR can be used with dried fruit or dry components such as achenes, pips or stones. Different responses are observed, depending on the fruit. In ``sugatype`` fruits (papaya, dried grapes), an ESR multicomponent signal is radio-induced, but the non-irradiated fruit presents no ESR signal or a single-line, while in ``cellulose type`` fruits (pistachio nut, berries), a triplet is induced. But a six line signal due to Mn{sup 2+} and a central single line may also be present both in irradiated and non-irradiated samples. In the case of aromatic herbs, the proposed official CEN protocol for irradiated food containing cellulose was used. (author).

ESR identification of irradiated foodstuffs: LARQUA research

International Nuclear Information System (INIS)

Raffi, J.

1996-01-01

As electron spin resonance (ESR) spectroscopy is the leading method for identification of irradiated foodstuffs, meat and fish bones, fruit and relative products (of vegetable origin), sea-food etc. were studied. In order to prepare a large co-trial on ESR identification of irradiation of irradiated foodstuffs, experiments were carried out at LARQUA, especially on fruits and vegetables. The radicals induced in the fruit pulp are not stable because the water content of fruit is generally high, but ESR can be used with dried fruit or dry components such as achenes, pips or stones. Different responses are observed, depending on the fruit. In ''sugatype'' fruits (papaya, dried grapes), an ESR multicomponent signal is radio-induced, but the non-irradiated fruit presents no ESR signal or a single-line, while in ''cellulose type'' fruits (pistachio nut, berries), a triplet is induced. But a six line signal due to Mn 2+ and a central single line may also be present both in irradiated and non-irradiated samples. In the case of aromatic herbs, the proposed official CEN protocol for irradiated food containing cellulose was used. (author)

Cytotoxic and mutagenic effects of conventionally processed foods in comparison with irradiated foods

International Nuclear Information System (INIS)

Mohyuddin, M.

1975-05-01

Several kinds of spices and processed food namely onion, garlic, turmeric, red chillies, black pepper, cloves, cinnamon, simple curry, meat curry, curry prepared from irradiated onions and potatoes and curry from irradiated fish were tested for cytotoxocity and mutagenicity. Onion root tips were used in the studies of cytotoxicity. Pseudomonas fluorescens strain NCTC-9428, a streptomycin-sensitive strain, was used as the test organism in mutagenicity studies. Wide range of cytoxicity was observed in all spices and food tested, varying from 48% abnormality in root tips in black pepper to 97.7% in garlic extract. The degrees of cytotoxic abnormality of irradiated potatoes and onions appeared to be lower than in their control counterparts. The average percentages of cytotoxic abnormality in curry prepared from irradiated fish and the one prepared from irradiated potatoes and onions, at their original concentration, were 95.92% and 99.5% resp. Digesting curry prepared from irradiated potatoes and onions with bile salts appeared to show some detoxification characteristics. The mutation rate of Pseudomonas fluorescens grown in media containing unirradiated spice extract was significantly higher than in the control (media without spice extract). However, the mutation rate of an extract of irradiated onions (10 krad) showed no difference from the control. There was no difference in the mutation rate on extracts of curry prepared from irradiated onions and potatoes from the one prepared from unirradiated onions and potatoes

An investigation of the genetic toxicology of irradiated food-stuffs using short-term test systems

International Nuclear Information System (INIS)

Renner, H.W.; Altmann, H.; Asquith, J.C.; Elias, P.S.

1982-01-01

Six in vivo genetic toxicity tests were carried out on irradiated or unirradiated cooked chicken, dried dates and cooked fish. The tests were as follows: sex-linked recessive lethal mutations in Drosophila melanogaster (dried dates only), chromosome aberrations in bone marrow of Chinese hamsters, micronucleus test in rats, mice and Chinese hamsters, sister-chromatid exchange in bone marrow of mice and Chinese hamsters and in spermatogonia of mice, and DNA metabolism in spleen cells of Chinese hamsters. None of the tests provided any evidence of genetic toxicity induced by irradiation. However, dried dates, whether irradiated or not, showed evidence of some genetic toxicity in their effect on DNA metabolism in spleen cells and SCE induction in bone marrow. Feeding irradiated fish affected DNA metabolism in the spleen cells of Chinese hamsters. This effect could be interpreted as an induction of an immunoactive compound, although it could also be explained by the persistence of an immunoactive compound due to the removal by irradiation of spoilage organisms that would normally degrade it. (author)

Improving the quality of ready-to-eat meals by gamma irrdiation, Baked de-boned chicken meat with potatoe slices or baked fish and cooked rice

International Nuclear Information System (INIS)

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

2005-01-01

The present investigation was carried out to study the possibility of using gamma irradiation for improving the quality of ready-to-eat meals. The prepared meals (included baked chicken meat with potato slices or baked fish and cooked rice) were subjected to gamma irradiation at doses of O, 1.5, 3 and 4.5 KGy followed by cold storage (4 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 meals decreased the initial total bacterial count, total psychrophilic bacteria and total yeast and molds, proportionally to the applied dose, hence prolonged their refrigerated shelf-life. Moreover, irradiation at dose of 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated these bacteria in all samples. Salmonella was not detected in all irradiated and non-irradiated meals and Vibrio sp. were absent in irradiated and non-irradiated baked fish. On the other hand, gamma irradiation had no remarkable effects neither on the chemical composition of the main component of meals nor on their ph, while it increased the thiobarbituric acid (TEA) value for baked chicken and fish meat. However, cold storage gradually increased the values of TEA and gradually decreased the ph value for irradiated and non-irradiated samples. Finally, irradiation treatments had no effects on the sensory properties (appearance, odor and taste) of all meals and extended their time of sensory preference

On-line coupled LC-LC-GC for irradiation detection in complex lipid matrices

International Nuclear Information System (INIS)

Schulzki, G.; Spiegelberg, A.; Helle, N.; Boegl, K.W.; Schreiber, G.A.

1993-01-01

Since sample preparation with HPLC coupled on-line to the GC has been performed for only a few weeks in our laboratory, the results presented give a first look at what can be done by means of this technique. Even difficult samples as the described fish species, where an unequivocal identification regarding an irradiation treatment seemed to become a hopeless enterprise, could be managed. Because of the greater variety of fatty acids in fish ''new'' radiation-induced hydrocarbons were available. According to the theory of Nawar in addition to 16:2 and 17:2 hydrocarbons we have looked for in irradiated meat, further alkadienes appeared in irradiated fish, which were 14:2, 18:2 and 20:2. Analysis of the alkadiene-fraction, transferred to the GC after a two step LC clean up, resulted in an unequivocal identification of all fish samples as well as the fruits and sponge cake. For fruits and sponge cake the detection limit seems to be clearly below 0.5 kGy. It can further be lowered by increasing the amount of lipid whereas the upper limit for a certain LC column has to be determined. In contrast to these samples only qualitative results were obtained for fish. In the case of sponge cake for the first time irradiation of a component of a heat treated food was detected. Further investigations regarding reproducibility, dose dependence and detection limit have to be done. On-line coupled (LC-)LC-GC was proved to be a highly efficient method for analysis of complex samples. In contrast to off-line Florisil column chromatography only a small part of the initial lipid material is needed because the complete hydrocarbon fraction is transferred on-line to the GC. This offers the possibility to analyze even foods with a low fat content like various seafoods. Classification of the hydrocarbon fraction by a two step LC may facilitate the identification of the radiolytic products also if no mass spectrometric detection system is available. (orig./vhe)

Effects of radiations on ornamental fish

International Nuclear Information System (INIS)

Anita; Kalyankar, Amol D.; Ohlyan, Sunita; Gupta, R.K.

2012-01-01

Radiation is a process in which energetic particles or energetic waves travel through a medium or space. There are two distinct types of radiations: ionizing and non-ionizing. Ultraviolet, X-rays, and gamma rays are some examples of radiation. 'Ornamental fish' is designed for aquatic hobbyists and the aquatic industry for several purposes. UV light has two primary uses in fish culture: Controlling green water and disinfecting the water supply. Many proponents of UV disinfection sometimes overlook the additional benefits relating to ornamental fish; those being that cleaner water reduces the stress on the fish by not having to fight off diseases, thus enhancing its immune system and leading to faster growth and more brilliant colors. Ultraviolet sterilizers are often used in aquaria to help control unwanted microorganisms in the water. UV radiation also ensures that exposed pathogens cannot reproduce, thus decreasing the likelihood of a disease outbreak in an aquarium. Despite of these benefits, the ill-effects of radiations cannot be ruled out. Ultraviolet Radiation-induced DNA Damage is seen in the skin of the Platyfish Xiphophorus. Higher radiation doses may cause the gastrointestinal syndrome that leads to defects of the intestinal mucosa barrier with successive contamination of musculature. Exposure to UV radiation can kill the fish and induce sublethal effects in embryos, larvae and adults. The change in skin includes irregularity of skin surface, epidermal oedema, necrosis etc. Irradiation may badly influence the textural attributes of fish muscle. (author)

Loss of photoreactivation in UV-irradiated cultured fish cells under different conditions

Energy Technology Data Exchange (ETDEWEB)

Mano, Y.; Kator, K.; Egami, N. (Tokyo Univ. (Japan). Faculty of Science)

1982-05-01

CAF-MM1 cells derived from a goldfish have photoreactivability for the damage induced by ultraviolet light. When UV-irradiated cells were incubated in the dark at 26/sup 0/C, the longest interval in which photoreactivation (PR) was observed, measured by colony formation technique, was about 30h after the UV irradiation. However, if the cells were incubated at 20/sup 0/C, the effective time was prolonged. Since each time appeared to correspond to the doubling time of the cells at each temperature, the loss of photoreactivability is suggested to be closely related to cell growth or progression of cell cycle. The loss of PR was not observed in the cells held in confluence up to 48h after UV irradiation. Photoreactivating enzyme in growing CAF-MM1 cells incubated in the dark for 24h after UV irradiation was shown to be active, so that it is not possible that the cause of the loss of PR is change in the activity of photoreactivating enzyme.

Food irradiation developments in the Federal Republic of Germany

International Nuclear Information System (INIS)

Diehl, J.F.

1985-01-01

Professor Diehl from Karlsruhe describes work in the Federal Republic of Germany, based on 30 years of research work at the Centre for Nutrition at Karlsruhe. The replacement of toxic chemical preservatives by irradiation is an attractive possibility and permission for commercial spice irradiation is expected later this year. Promising results had been demonstrated for onions, tropical fruits, fish, shrimps, certain meats and enzymes. Prolonged wholesomeness studies has failed to reveal detrimental health effects up to 50 kGy. In spite of certain adverse political and emotional pressures the author is convinced that food irradiation will be permitted in all E.E.C. countries in the not too distant future

Spoilage and shelf-life extension of fresh fish and shellfish.

Science.gov (United States)

Ashie, I N; Smith, J P; Simpson, B K

1996-01-01

Fresh fish and shellfish are highly perishable products due to their biological composition. Under normal refrigerated storage conditions, the shelf life of these products is limited by enzymatic and microbiological spoilage. However, with increasing consumer demands for fresh products with extended shelf life and increasing energy costs associated with freezing and frozen storage, the fish-processing industry is actively seeking alternative methods of shelf life preservation and marketability of fresh, refrigerated fish and at the same time economizing on energy costs. Additional methods that could fulfill these objectives include chemical decontamination, low-dose irradiation, ultra-high pressure, and modified atmosphere packaging (MAP). This review focuses on the biochemical and microbiological composition of fresh fish/shellfish, the spoilage patterns in these products, factors influencing spoilage, and the combination treatments that can be used in conjunction with refrigeration to extend the shelf life and keeping quality of fresh fish/shellfish. The safety concerns of minimally processed/MAP fish, specifically with respect to the growth of Clostridium botulinum type E, is also addressed.

Effect of electron beam irradiation on fisheries water

International Nuclear Information System (INIS)

Sarala Selambakkannu; Khomsaton Abu Bakar; Jamaliah Shariff; Suhairi Alimon

2012-01-01

This paper studies about water obtained from fish pond of fisheries research centre. Usual water quality parameters such as pH, COD, Turbidity and Ammonia content were analyzed before and after irradiation. Electron beam irradiation was used to irradiate the water with the dose 100 kGy, 200 kGy and 300 kGy. Only high dose was applied on this water as only a limited amount of samples was supplied. All the parameters indicated a slight increase after irradiation except for the ammonia content, which showed a gradual decrease as irradiation dose increases. Sample condition was changed before irradiation in order to obtain more effective results in the following batch. The water sample from fisheries was diluted with distilled water to the ratio of 1:1.This was followed with irradiation at 100 kGy, 200 kGy and 300 kGy. The results still showed an increase in all parameters after irradiation except for ammonia content. For the following irradiation batch, the pH of the sample was adjusted to pH 4 and pH 8 before irradiation. For this sample the irradiation dose selected was only 100 kGy. A higher value of ammonia was observed for the sample with pH 4 after irradiation. Other parameters were almost the same as the first two batches. (author)

Frequency of reciprocal translocations and dicentrics induced in human blood lymphocytes by X-irradiation as determined by fluorescence in situ hybridization

International Nuclear Information System (INIS)

Nakano, M.; Nakashima, E.; Pawel, D.; Kodama, Y.; Awa, A.

1993-01-01

This study was designed to test the scoring efficiency of reciprocal translocations and dicentrics induced by X-irradiation in vitro using the fluorescence in situ hybridization (FISH) technique. An excess was found in the frequencies of reciprocal translocations relative to those of dicentrics by measurement with FISH at the first cell division after irradiation (translocation:dicentric ≅ 60:40). However, when the same metaphases were also evaluated sequentially by a conventional staining method, the ratio of about 50:50 was restored. This was due in part to misclassification of certain dicentrics as reciprocal translocations by the FISH technique. (author)

Effect of some potentially synergistic treatments in combination with 100 Krad irradiation on the iced shelf life of cod fillets

International Nuclear Information System (INIS)

Licciardello, J.J.; Ravesi, E.M.; Tuhkunen, B.E.; Racicot, L.D.

1984-01-01

Irradiation of cod fillets with a maximum absorbed dose of 100 Krad extended iced storage life by about 9 days. Further extension of several days resulted when irradiation was combined concurrently with either 60% CO 2 packaging atmosphere or sorbate additive. Packaging at low oxygen tension did not provide any additional benefit for irradiated fish. No important difference in storage life of treated fish was observed due to one vs three day postmortem age. The 100 Krad treatment extended grade B quality market life as opposed to grade A (prime quality) market life. Certain physical/chemical tests were evaluated for their efficacy in estimating spoilage. Concentrations of TMA, DMA, hypoxanthine, APC and pH at spoilage were comparable in control and air-irradiated samples, but were less in sorbate-irradiated fillets. 48 references, 8 figures, 1 table

Studies on the effect of gamma radiation in the preservation of fish and fishery products. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Guevara, G.

1977-05-01

The effect of radurization on the shelf-life extension of fresh fish and shellfish as measured in terms of chemical, microbiological changes and organoleptic assessment was investigated. The shelf-life of deboned milkfish (Chanos chanos, F.), heavily contaminated by manual deboning, increased from two weeks in the unirradiated samples to more than four weeks at 0-5 degrees C when treated with doses between 0.1 and 0.2Mrad. Similarly, the shelf-life of crabmeat from blue crab (Neptunus pelagicus) and shrimp (Penaeus species) irradiated at this dose level increased from one to four weeks and three to six weeks respectively. Public health important microorganisms were destroyed in the irradiated samples. For deboned milkfish, irradiating with a dose of 0.1Mrad is more organoleptically acceptable than with 0.2Mrad, whereas for crabmeat and shrimp the dose of 0.2Mrad was preferable. It appears from this study that radiation doses between 0.1 and 0.2 Mrad can significantly extend the shelf-life of fresh fish and shellfish held at 0-5 0 C without causing objectionable organoleptic properties

Effects of irradiation and refrigeration on the nutrients and shelf-life of tilapia (Oreochromis niloticus);Efeitos da irradiacao e refrigeracao na qualidade e no valor nutritivo da tilapia (Oreochromis niloticus)

Energy Technology Data Exchange (ETDEWEB)

Siqueira, Alessandra Aparecida Zilio Cozzo de

2001-07-01

The objective of this study is to enhance the shelf-life of processed fish, combining ionizing radiation and refrigeration with minimal processing. The physical, chemical, nutritional and microbiological characteristics of the specie Tilapia nilotica (Oreochromis niloticus) were studied in eviscerated samples and in commercial cuts. The fish were separated into samples irradiated with 1.0, 2.2 and 5 kGy and non-irradiated samples. They were stored at temperatures ranging from 0.5 deg C to -2 deg C for 20 and 30 days. During storage, the level of moisture in the non-irradiated samples decreased and the levels of protein and lipid increased while the irradiated samples remained stable. The levels of pH, TVB-N and NPN increased in the non-irradiated samples but tended to remain stable in the irradiated fish samples. During storage, microbiological analyses for the presence of coliforms proved the efficiency of the irradiation process. The irradiated samples had a microbiological content below the levels established by the Brazilian seafood legislation, whereas the non-irradiated samples had a higher microbiological content and were not in conformity with the officially permitted levels. Salmonella spp. and Staphylococcus aureus were not detected. The levels of amino acids in muscles and fatty acids in oil remained stable in the irradiated fish stored samples but decreased in the non-irradiated ones. Lipid-oxidation, measured by the TBARS test, showed a tendency to increase when the dose of irradiation increased. The storage products after 30 days showed good acceptability for sensorial parameters, appearance, odour, color and texture, so it is possible to increase the shelf life of a minimally processed tilapia using combined irradiation and refrigeration. (author)

Influence of gamma radiation and freezing on emulsifying capacity of trash fish muscle

International Nuclear Information System (INIS)

Ghosh, S.K.; Lewis, N.F.

1979-01-01

The authors examined meat taken from seven different types of fish to determine its emulsifying capacity, i.e. once after treatment with γ-rays and once after frozen storage. The results showed that the shelf life of refrigerated trash fish with a low γ-radiation dose (100 Krad), which hardly affected the emulsifying capacity of the fishmeat, can be considerably extended. Trash fis frozen at -18 0 C should (apart from a few exceptions) be processed at the latest after one month's storage. Generally speaking however the emulsifying capacity of the fish musculature fell much more quickly in all species of fish after irradiation than it did during frozen storage. (orig./MG) 891 MG/orig.- 892 HIS [de

Synergestic effect of aqueous purslane (Portulaca oleracea L.) extract and fish oil on radiation-induced damage in rats.

Science.gov (United States)

Abd El-Azime, Afrag S H; Hussein, Elham M; Ashry, Omaima M

2014-12-01

To evaluate the impact of oral administration of purslane (Portulaca oleracea) extract or fish oil and their co-treatments in the modulation of radiation-induced damage. Purslane (P) (400 mg/kg body weight) or fish oil (Fo) (60 mg/kg body weight) was administrated to male albino rats via gastric intubation for 15 days after whole body exposure to a single dose of 6 Gy gamma rays. The animals were sacrificed after the elapse of 15 days. The results revealed that irradiation induced a significant elevation of total cholesterol (TC), triglycerides (TG), low density lipoprotein cholesterol (LDL-c), and atherogenic index: TC/high density lipoprotein cholesterol (HDL-c) in addition to aspartate and alanine transaminase (AST, ALT), alkaline phophatase (ALP), bilirubin, as well as urea, creatinine and uric acid. Moreover, liver, kidney and heart malondialdehyde (MDA) was significantly elevated, whereas nitric oxide (NO), superoxide dismutase (SOD), catalase (CAT) and HDL-c were depressed. Purslane and/or fish oil treatment significantly attenuated lipids alteration, liver and kidney functions as well as oxidative stress in irradiated rats. The results pointed out that dietary fish oil supplementation, at adequate doses, may provide a cushion for a prolonged therapeutic option against radiation-induced damage without harmful side-effects. It could be concluded that purslane extract and fish oil may have therapeutic potential to improve hepatic and renal functions as well as oxidative stress in irradiated rats. Moreover, their co-administration showed a better improved liver function.

Effects of irradiated Ergosan on the growth performance and mucus biological components of rainbow trout Oncorhynchus mykiss

Science.gov (United States)

Sheikhzadeh, Najmeh; Chehrara, Fatemeh; Heidarieh, Marzieh; Nofouzi, Katayoon; Baradaran, Behzad

2016-01-01

Effects of irradiated and non-irradiated Ergosan extract (alginic acid) on rainbow trout growth performance and skin mucosal immunity were compared. Ergosan was irradiated at 30 kGy in a cobalt-60 irradiator. A total of 252 fish (128.03±9.4 g) were randomly divided into four equal groups, given the basal diet either unsupplemented with Ergosan (control group) or supplemented with crude Ergosan (5 g/kg), ethanol-extracted Ergosan (0.33 g/kg) or irradiated Ergosan (0.33 g/kg) according to this protocol: basal diet for 15 days, treatment diet for 15 days, basal diet for 10 days and treatment diet for 15 days. Highest growth performance was observed in fish fed irradiated Ergosan ( P <0.05). Dietary administration of different Ergosan types did not cause any changes in mucus protein level, but improved alkaline phosphatase level and hemagglutination titer compared with the control (basal diet without Ergosan) on day 55 of feeding trial ( P <0.05). Furthermore, the highest value of lysozyme activity was observed in gamma-irradiated Ergosan on day 55. In conclusion, gamma-irradiated Ergosan at 0.33 g/kg was found to improve growth performance and mucus biological components significantly in comparison with the control group (basal diet without Ergosan).

Low level chronic irradiation of salmon. Annual progress report

International Nuclear Information System (INIS)

Hershberger, W.K.; Donaldson, L.R.; Bonham, K.; Brannon, E.L.

1975-01-01

A question of primary importance in the use of nuclear energy is what effect the effluent from a reactor will have on the aquatic life in the water used for cooling. Of particular concern in the Pacific Northwest are the effects of chronic irradiation on salmon that use the rivers for spawning and nursery area. The present program was designed in the early days of the atomic era to address this concern, and to provide some insight into the long-term consequences of exposure of fish to chronic, low levels of irradiation. The experimental techniques are described and data are summarized on irradiation effects on the entire life cycle of the chinook salmon. Also, long-term effects transmitted to future generations were assessed in F 1 offspring of irradiated parents

Aims and present state of the radiation processing of fishes and seafood

International Nuclear Information System (INIS)

Hannesson, Gudlaugur.

1974-01-01

Gamma irradiation causes both qualitative and quantitative changes in the microbial flora. Selective reduction in the microbial flora may be favourable to the development of Clostridium botulinum. This microorganism is able to produce toxins at refrigeration temperatures and the radurization is not able to eliminate the spores of Clostridium botulinum type E (the most often encountered in fish). Other food infection and food poisoning microorganisms like Salmonella species, Staphylococci and Enterococci survive radurization. Techniques such as irradiation on board, or combining refrigeration and irradiation may increase the keeping quality time. Public health and economical aspects have to be examined thoroughly [fr

Irradiation and postirradiation storage at 2 +/- 2 degrees C of tilapia (Tilapia nilotica X T. aurea) and Spanish mackeral (Scomberomorus commerson): sensory and microbial assessment

International Nuclear Information System (INIS)

Abu-Tarboush, H.M.; Al-Kahtani, H.A.; Atia, M.; Abou-Arab, A.A.; Bajaber, A.S.; El-Mojaddidi, M.A.

1996-01-01

Tilapia (low-fat farm fish, Tilapia nilotica X T. aurea) and Spanish mackerel (high-fat seawater fish, Scomberomorus commerson) were subjected to gamma irradiation doses of 1.5, 3.0, 4.5, 6.0, and 10.0 kGy by using a semicommercial gamma irradiator. The irradiated and unirradiated (controls) fish were stored at 2 +/- 2 degrees C and samples were drawn at day 0, 4, 8, 12, 16, and 20 for sensory evaluation and microbiological analysis. Doses of 3.0 and/or 4.5 kGy extended the sensory acceptability (appearance, odor, texture, taste) and the microbial quality (total count and coliforms) by 8 days compared to the unirradiated controls. Hydrogen sulfide-producing bacteria were low in both types of fish and a dose of 1.5 kGy kept this flora at low levels throughout the storage period. Moreover, this dose level was also sufficient to eliminate Salmonella spp. from both fish. Yersinia and Campylobacter species were effectively eliminated by doses of 1.5 and 3.0 kGy. Doses of 6.0 and 10.0 kGy caused a reduction in psychrotrophic counts but were detrimental to the quality of both species of fish

Metal balance shift induced in small fresh water fish by several environmental stresses

International Nuclear Information System (INIS)

Yukawa, Masae; Iso, Hiroyuki; Kodama, Kumiko; Imaseki, Hitoshi; Aoki, Kazuko; Ishikawa, Yuji

2005-01-01

Balance of essential elements in organisms might be changed by environmental stresses. Small fresh water fish, Medaka, was burdened with X-ray irradiation (total dose: 17 Gy), keeping in salty water (70% NaCl of sea water) and keeping in metal containing water (10 ppm of Cr and Co). These stresses are not lethal doses. Essential elements in liver, gall bladder, kidney, spleen, heart and brain in the stress-loaded fish were measured by PIXE method and compared with a control fish to determine the effect of the stresses. Various changes of the elemental contents were observed. Effect of X-ray irradiation was the smallest among the stresses. Relatively high content elements such as P, S, Cl and K were hardly affected with the stresses examined in this work. The effect of Cr on the metal balance seems to be larger than the other stresses. As PIXE method can analyze many elements in a small sample simultaneously, change of elemental distribution in small organisms induced by environmental stresses can be determined readily. (author)

Why fishing boats were contaminated by radiation. [In Japanese

Energy Technology Data Exchange (ETDEWEB)

Tajima, E

1954-12-01

Many Japanese fishing boats were examined with a G-M counter following the Bikini test of 1954. Decks and other washable parts were weakly irradiated. Directional relationships of contaminants on individual ships coincided with those of the prevailing winds. Ships to the west of Bikini averaged 123 cpm; those to the east 1800 cpm.

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.)

Amino acid and protein changes in tilapia and spanish mackerel after irradiation and storage

Energy Technology Data Exchange (ETDEWEB)

Al-Kahtani, Hassan A.; Abu-Tarboush, Hamza M.; Atia, Mohamed; Bajaber, Adnan S.; Ahmed, Mohamed A.; El-Mojaddidi, Mohamed A

1998-01-01

Some amino acids in tilapia decreased while some others increased when subjected to doses up to 10.0 kGy. However, 10 kGy contributed to a significant reduction in all amino acids of Spanish mackerel. Variations in amino acid contents continued during post-irradiation storage with no consistent trend of increase or decrease. SDS-PAGE of protein from both fish showed 27 bands of subunits with MW < 14.0-94.0 KD. Isoelectric focusing patterns of sarcoplasmic protein of unirradiated and irradiated fish showed no charge in the number of bands, while some changes were observed in the intensities of the anodic and cathodic bands depending on isoelectric points (pIs)

Effects of gamma-rays on the taste buds of embryos and adults of the fish Oryzias latipes

International Nuclear Information System (INIS)

Ghoneum, M.M.H.; Ijiri, K.; Egami, N.; Hamed, M.S.; Gabr, O.M.

1983-01-01

The present study was performed in order to evaluate the state of activity of the taste bud cells of the fish Oryzias latipes. Two types of taste bud cells, namely pale cells and dark cells were distinguished and scored separately. From the irradiation experiment on adult fish, it was found that pale cells were more radiosensitive than are dark cells. At 10 days after irradiation with 1000 R, repopulation of the pale cells was observed and their number returned almost to the control value. In the experiments using various stages of embryos, the formation of the taste bud cells was highly radiosensitive at their early embryonic stages. (author)

Economics feasibility of food irradiation in Egypt

International Nuclear Information System (INIS)

El-Khateeb, M.A.; El-Fouly, M.Z.

2000-01-01

The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposable, fruits and vegetables, spices, meats, sea foods and waste products. Their range of products being processed has resulted in a wide range of irradiator designs and capital and operating cost requirements. The paper discusses the economics of food irradiation applications and the effects of various parameters on unit processing costs. The food under investigation were smoked fish, spices and dried vegetables. It provides a model for calculating specific unit processing costs by correlating know capital costs with annual operation costs and annual throughputs. It is intended to provide the investors with a general knowledge of how unit processing costs are derived, and enough information to assist in the choice of the irradiator model best suited for specific needs

An investigation of the genetic toxicology of irradiated foodstuffs using short-term test systems

International Nuclear Information System (INIS)

Phillips, B.J.; Kranz, E.; Elias, P.S.

1980-01-01

As part of a programme of short-term tests used to detect possible genetic toxicity in irradiated foodstuffs, cultured Chinese hamster ovary cells were exposed to extracts and digests of irradiated and unirradiated dates, fish and chicken and subjected to tests for cytotoxicity, sister chromatid exchange induction and mutation to thioguanine resistance. The results showed no evidence of genetic toxicity induced in food by irradiation. The general applicability of cell culture tests to the detection of mutagens in food is discussed. (author)

The Possibility of Using Irradiated Khishni (Liza abu) Fish Meal Instead of the Imported Protein Sources in The Diet of Common Carp (Cprinus carpio L.)

International Nuclear Information System (INIS)

AL shammaa, A.A; Abu Tabigh, S.M; Al Fadily, M.K.

2005-01-01

Two experiments were done,the first for ten week,in which fish meal (FM) were used instead of animal protein (AP). A total of (12) group of young common carps Cyprinus carpio L.(25.98±0.27 gm.) were fed on four experimental diets. The first three diets were with 4%, 8% and 12% of (FM) (total replacement),specific growth rate, final fish weight and protein efficiency ratio. Whereas, in the second experiment, a total of (15) groups of C.carpio (36,44±0.23 gm)were fed on five experimental diets in which (FM) were used by 12% and 15% instead of (AP) as well as by 10% and 15% instead of Soyabean meal . The fifth diets was with 0% (F M). Statistical analysis (CRD and Dun cans test ) showed no significant differences (P>0.05) between the experimental diet according to food conversion ratio. According to these results dried irradiated Khishni can be used as a (FM). and to be a good replacer for all (AP) and 50% of Soyabean (c.p. 44%) in the diet of common carp.) (author)

Preservation of nile bolti fish (Tilapia nilotica) by combination treatments with gamma radiation

International Nuclear Information System (INIS)

El-Foult, M.Z.; Hammad, A.A.I.; Yousef, M.B.

1987-01-01

This study is dealing with the application of gamma radiation combined with some other treatments for prolonging the shelf life of fresh bolti fish under cold storage (4+or-1 degree C). Immersing of bolti fish saturated saline solution (25% w/v)containing 15 ppm of chloro tetracycline (CT C) for 15 minutes increased the shelf-life of fish for only two days more than the untreated (6 days). Exposuring the fish after dipping process to 0.5 kGy increased the shelf-life for 14 days while the dose level of 3 kGy gave less short life (11 days). Removing the fish head and intestinal canal instead of salt and CT C increased the shelf life for one week more than untreated ones. Meanwhile, irradiation of these prepared samples with 1.0, 2.5 and 3.5 kGy kept the fish acceptable for 21.24 and 28 days under the same cold storage

Radurization of Korean horse mackerel. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Chung, J.R.

1977-03-01

Samples of fresh horse mackerel (Trachrus japonicus) meat, packaged in plastic bags, were irradiated with various doses from 0 to 1.0Mrad and held at either 0,5 or 10 degrees C. Analyses of histamine concentration, total volatile base (TVB), trimethylamine (TMA) content and total bacterial counts of the samples were carried out periodically during storage. The minimum and maximum doses for Korean horse mackerel were decided to be 0.2 and 0.4Mrad respectively. Histamine accumulation in horse mackerel samples stored at ice temperature up to 35 days did not take place appreciably irrespective of irradiation. At 5 and 10 degrees C storage, however, irradiation showed marked effect on suppressing the histamine accumulation in the samples. There were practically no differences on TVB and TMA contents in horse mackerel stored at 0 degree C, whether irradiated or not, until the 28th day of storage when TVB and TMA contents of unirradiated samples increased sharply. At 5 and 10 degrees C storage, TVB and TMA values in irradiated samples were significantly lower than those in unirradiated ones. Total bacterial counts in horse mackerel were also significantly reduced in irradiated samples, especially those stored at 0 degree C. It appears that a good correlation exists in the histamine, TVB and TMA formations in horse mackerel. The histamine content of various fish species marketed in Seoul, with the exception of certain samples collected during summer months, were unalarmingly low. Relatively low histamine contents were also observed in canned fish in Korea. It was observed that irradiation caused reddening of the flesh of horse mackerel. The reddening effect appeared to be dose-dependent, especially at doses above 0.4Mrad. At lower doses, the reddening contributed positively to the overall sensory quality of the fish

Effects of gamma irradiation for quality of marine products

International Nuclear Information System (INIS)

Yamashita, Michiaki; Ishida, Noriko

2004-01-01

Muscles of sardine and tuna were used as an experimental materials for research of relations between radiation dose and lipid deterioration, lipid hydroperoxide and fish protein. The experimental samples were irradiated by 60 Co source within 0.1∼2 kGy of gamma-ray doses. Methylene blue inducer was used for quantification of the lipid hydroperoxide which was generated in the irradiated samples. High sensitive and quantitative micro-analysis for the lipid hydroperoxide which were produced singularly by gamma-ray irradiation was established on marine products. The lipid hydroperoxide in marine products was generated by oxidation of unsaturated fatty acid. Reaction mechanism of the lipid hydroperoxide which modified a protein of muscle fiber in particular was estimated. (M. Suetake)

Microbiological studies of irradiated dried mackerel (Cybium guttatum Bloch and Schnieder)

International Nuclear Information System (INIS)

Ahmed, M.; Joardar, S.K.; Bhuiya, A.D.; Islam, M.S.

1985-01-01

Microbiological studies of sun-dried mackerel fish, Cybium guttatum, were conducted by exposing the fish to doses of gamma-rays from 0.50 to 8.00 kGy at the storage temperatures of 10.20 and 30oC. The reduction of bacterial flora was determined both qualitatively and quantitatively. At 4 kGyone log cycle reduction of bacterial flora was achieved and at 8 kGy the reduction was nearly 2 log cycles. The irradiated samples were stored for two months and viable bacterial counts were taken. Except in a few cases, reduction in viable counts occurred. Bacterial isolates were made and both Mesophiles and Psychrophiles were identified. Micrococcus, Staphylococcus, Corymebacterium and some Bacillus were found to be the prominent groups in mesophiles, while Bacillus dominated in psychrophiles. Staphylococcus was found to be the most dominant bacterial flora in unirradiated samples, but they were highly affected by irradiation

Current status of circularity for aluminum from household waste in Austria.

Science.gov (United States)

Warrings, R; Fellner, J

2018-02-20

Aluminum (Al) represents the metal with the highest consumption growth in the last few decades. Beside its increasing usage in the transport (lightweight construction of vehicles) and building sector, Al is used ever more frequently for household goods like packaging material, which represents a readily available source for secondary aluminum due to its short lifetime. The present paper investigates the extent to which this potential source for recycling of Al is already utilized in Austria and highlights areas for future improvements. Thereto a detailed material flow analysis for Al used in packaging & household non-packaging in 2013 was conducted. In practice, all Al flows starting from market entrance through waste collection and processing until its final recycling or disposal have been investigated. The results indicate that about 25,100 t/a (2.96 kg/cap/a) of Al packaging & household non-packaging arose as waste. At present about 9800 t/a, or 39%, are recycled as secondary Al, of which 26% is regained from separate collection and sorting, 8% from bottom ash and 5% from mechanical treatment. The type of Al packaging & household non-packaging affects the recycling rate: 82% of the total recycled quantities come from rigid packaging & household non-packaging, while only 3% of the total recycled Al derives from flexible materials. A significant amount of Al was lost during thermal waste treatment due to oxidation (10%) and insufficient recovery of Al from both waste incineration bottom ash and municipal solid waste treated in mechanical biological treatment plants (49%). Overall it can be concluded that once Al ends up in commingled waste the recovery of Al becomes less likely and its material quality is reduced. Although Austria can refer to a highly developed recycling system, the Austrian packaging industry, collection and recovery systems and waste management need to increase their efforts to comply with future recycling targets. Copyright © 2018

Food irradiation. Present status of the development of the treatment in Belgium

International Nuclear Information System (INIS)

Lacroix, J.P.; Dardenne, P.

1987-01-01

The method and the apparatus are reviewed as well as possible applications. As an example, the percentage of nitrogen in fresh fish is given in function of time. It is shown that irradiation appreciably increases the conservation time. (MCB)

No significant level of inheritable interchromosomal aberrations in the progeny of bystander primary human fibroblasts after alpha particle irradiation

Science.gov (United States)

Hu, Burong; Zhu, Jiayun; Zhou, Hongning; Hei, Tom K.

2013-02-01

A major concern for bystander effects is the probability that normal healthy cells adjacent to the irradiated cells become genomically unstable and undergo further carcinogenesis after therapeutic irradiation or space mission where astronauts are exposed to low dose of heavy ions. Genomic instability is a hallmark of cancer cells. In the present study, two irradiation protocols were performed in order to ensure pure populations of bystander cells and the genomic instability in their progeny were investigated. After irradiation, chromosomal aberrations of cells were analyzed at designated time points using G2 phase premature chromosome condensation (G2-PCC) coupled with Giemsa staining and with multiplex fluorescent in situ hybridization (mFISH). Our Giemsa staining assay demonstrated that elevated yields of chromatid breaks were induced in the progeny of pure bystander primary fibroblasts up to 20 days after irradiation. mFISH assay showed no significant level of inheritable interchromosomal aberrations were induced in the progeny of the bystander cell groups, while the fractions of gross aberrations (chromatid breaks or chromosomal breaks) significantly increased in some bystander cell groups. These results suggest that genomic instability occurred in the progeny of the irradiation associated bystander normal fibroblasts exclude the inheritable interchromosomal aberration.

Dose rate effects of low-LET ionizing radiation on fish cells

Energy Technology Data Exchange (ETDEWEB)

Vo, Nguyen T.K. [McMaster University, Radiation Sciences Program, School of Graduate and Postdoctoral Studies, Hamilton, ON (Canada); Seymour, Colin B.; Mothersill, Carmel E. [McMaster University, Radiation Sciences Program, School of Graduate and Postdoctoral Studies, Hamilton, ON (Canada); McMaster University, Department of Biology, Hamilton, ON (Canada)

2017-11-15

Radiobiological responses of a highly clonogenic fish cell line, eelB, to low-LET ionizing radiation and effects of dose rates were studied. In acute exposure to 0.1-12 Gy of gamma rays, eelB's cell survival curve displayed a linear-quadratic (LQ) relationship. In the LQ model, α, β, and α/β ratio were 0.0024, 0.037, and 0.065, respectively; for the first time that these values were reported for fish cells. In the multi-target model, n, D{sub o}, and D{sub q} values were determined to be 4.42, 2.16, and 3.21 Gy, respectively, and were the smallest among fish cell lines being examined to date. The mitochondrial potential response to gamma radiation in eelB cells was at least biphasic: mitochondria hyperpolarized 2 h and then depolarized 5 h post-irradiation. Upon receiving gamma rays with a total dose of 5 Gy, dose rates (ranging between 83 and 1366 mGy/min) had different effects on the clonogenic survival but not the mitochondrial potential. The clonogenic survival was significantly higher at the lowest dose rate of 83 mGy/min than at the other higher dose rates. Upon continuous irradiation with beta particles from tritium at 0.5, 5, 50, and 500 mGy/day for 7 days, mitochondria significantly depolarized at the three higher dose rates. Clearly, dose rates had differential effects on the clonogenic survival of and mitochondrial membrane potential in fish cells. (orig.)

Food Irradiation. Proceedings of the International Symposium on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1966-11-15

of perishable food products. Different radiation sources, particularly {sup 60}Co and electron accelerators, can be used. Different types of foodstuffs react differently: ripening is delayed in some fruit, the cooking time of dehydrated vegetables can be shortened, and the shelf life of fish and some varieties of fruit and vegetables can be more than doubled. The applicability of irradiation depends on economic factors, as well as on climatic, technological, transport and food-growing conditions in given areas. The main subjects covered at the Symposium were: radiation sources and dosimetry, the wholesomeness of irradiated food, the chemical and physical effects of ionizing radiation, microbiology, virology and quarantine problems, the status of various irradiated commodities, including meat and meat products, poultry and eggs, grain and stored food products, fish and sea foods, and fruit and vegetables. In the broader application of radiation to food preservation, the participants discussed present programmes in operation, facilities used, and economics, together with national legislation and clearances for irradiated items. Some countries are already using radiation for the prevention of sprouting in potatoes and onions and for the sterilization of bacon. In the near future its use for the disinfestation of grain will be implemented. The irradiation of food - described as the first truly novel food preservation method since Nicolas Appert well over one hundred years ago invented food preservation by bottling - will doubtless play a very important role in the life of mankind, in many instances in conjunction with conventional food treatment methods, such as heat and refrigeration.

Food Irradiation. Proceedings of the International Symposium on Food Irradiation

International Nuclear Information System (INIS)

1966-01-01

of perishable food products. Different radiation sources, particularly 60 Co and electron accelerators, can be used. Different types of foodstuffs react differently: ripening is delayed in some fruit, the cooking time of dehydrated vegetables can be shortened, and the shelf life of fish and some varieties of fruit and vegetables can be more than doubled. The applicability of irradiation depends on economic factors, as well as on climatic, technological, transport and food-growing conditions in given areas. The main subjects covered at the Symposium were: radiation sources and dosimetry, the wholesomeness of irradiated food, the chemical and physical effects of ionizing radiation, microbiology, virology and quarantine problems, the status of various irradiated commodities, including meat and meat products, poultry and eggs, grain and stored food products, fish and sea foods, and fruit and vegetables. In the broader application of radiation to food preservation, the participants discussed present programmes in operation, facilities used, and economics, together with national legislation and clearances for irradiated items. Some countries are already using radiation for the prevention of sprouting in potatoes and onions and for the sterilization of bacon. In the near future its use for the disinfestation of grain will be implemented. The irradiation of food - described as the first truly novel food preservation method since Nicolas Appert well over one hundred years ago invented food preservation by bottling - will doubtless play a very important role in the life of mankind, in many instances in conjunction with conventional food treatment methods, such as heat and refrigeration.

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)

Food irradiation - A new way to process food

International Nuclear Information System (INIS)

1987-01-01

The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security

Application of ESR to identification of irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Raffi, J. [Aix-Marseille-3 Univ., 13 - Marseille (France); Agnel, J.P. [CEA Centre d`Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes; Belliardo, J.J. [BCR, Bruxelles (Belgium)

1994-11-01

The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories on meat and fish bones and fruits. Then the ESR protocols given to the BCR are described. (authors). 14 refs., 8 figs., 5 annexes.

Monthly variation in the Bioaccumulation of heavy metals and other safety issues in some marine and fresh water fish species in Ghana

International Nuclear Information System (INIS)

Arthur, W.

2014-07-01

Fish is one of the major sources of animal protein in Ghana and the fisheries industry is vital to the economy of the country. Unfortunately, most of the aquatic systems in Ghana are being polluted with domestic and industrial wastes which results in bioaccumulation of heavy metals in fish species. The traditional method for preserving fish in the country is by hot smoking or smoke drying, through freezing may be preferred where facilities are available. The presence of high levels of heavy metals in both fresh and smoked fish as well as other fish products is a matter of public health concern in Ghana. Variations in the level of bioaccumulation of heavy metals in both fresh and smoked marine fish, Sebastes marinus (red fish) and fresh water fish, Oreochromis niloticus (tilapia) caught off the coast of James Town in Accra and from the Volta river at Kpong respectively were monitored monthly from September 2013 to March 2014. Extension of two shelf life of the smoked fish species by gamma irradiation was also studied during 4 weeks of low temperature (5± 1 C ) storage by refrigeration. The total concentration of Iron (Fe), Zinc (Zn), Copper (Cu), Magnesium (Mg), Manganese (Mn), Cobalt (Co), Cadmium (Cd), Chromium (Cr), Arsenic (As) and Mercury (Hg) in the fish species as well as in their muscles, gills and bones were determined by Flame or Hydride Generation Atomic Absorption Spectrophotometry. The moisture content, pH, sensory analysis and population of aerobic mesophiles (on PCA), yeast and moulds (on OGYE), Escherichia coli (on EMB), Staphylococcus aureus (on BPA) and Salmonella (on XLD) in fresh fish, and smoked fish after treatment with 1, 2 and 3kGy of gamma irradiation and during storage were determined. Four patterns in the bioaccumulation of heavy metals in both Sebastes marinus and Oreochromis niloticus were observed over the 6 months monitoring period. Fe, Cu, Co and Cr accumulated heavily in the fish species during September and October after which the

An acoustic Maxwell’s fish-eye lens based on gradient-index metamaterials

International Nuclear Information System (INIS)

Yuan Bao-guo; Tian Ye; Cheng Ying; Liu Xiao-jun

2016-01-01

We have proposed a two-dimensional acoustic Maxwell’s fish-eye lens by using the gradient-index metamaterials with space-coiling units. By adjusting the structural parameters of the units, the refractive index can be gradually varied, which is key role to design the acoustic fish-eye lens. As predicted by ray trajectories on a virtual sphere, the proposed lens has the capability to focus the acoustic wave irradiated from a point source at the surface of the lens on the diametrically opposite side of the lens. The broadband and low loss performance is further demonstrated for the lens. The proposed acoustic fish-eye lens is expected to have the potential applications in directional acoustic coupler or coherent ultrasonic imaging. (paper)

Fish allergy and fish allergens

DEFF Research Database (Denmark)

Kuehn, A; Hilger, Christiane; Ollert, Markus

2016-01-01

Fish is one of the main elicitors for food allergies. For a long time, the clinical picture of fish allergy was reduced to the following features. First, fish-allergic patients suffer from a high IgE cross-reactivity among fishes so that they have to avoid all species. Second, clinically relevant...... symptoms are linked to the presence of IgE-antibodies recognizing parvalbumin, the fish panallergen. This view was challenged by results from recent studies as follows. 1. Allergic reactions which are limited to single or several fish species (mono-or oligosensitisations) apply not only to single cases...... but patients with this phenotype constitute an important sub-group among fish-allergic individuals. 2. Newly identified fish allergens, enolases, aldolases, and fish gelatin, are of high relevance as the majority of the fish-allergic individuals seem to develop specific IgE against these proteins. The present...

Bactericidal effect of blue LED light irradiated TiO{sub 2}/Fe{sub 3}O{sub 4} particles on fish pathogen in seawater

Energy Technology Data Exchange (ETDEWEB)

Cheng, T.C. [Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Taiwan (China); Yao, K.S. [Department of Horticulture, National Taitung Junior College, Taiwan (China); Yeh, N. [Mingdao University, Taiwan (China); Chang, C.I. [Aquaculture Division, Fisheries Research Institute, Council of Agriculture, Taiwan (China); Hsu, H.C. [Department of Life Science, Mingdao University, Taiwan (China); Gonzalez, F. [Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Taiwan (China); Chang, C.Y., E-mail: cyc1136@yahoo.com.tw [Center of General Education, National Taitung Junior College, Taiwan (China)

2011-05-31

This study uses blue LED light ({lambda}{sub max} = 475 nm) activated TiO{sub 2}/Fe{sub 3}O{sub 4} particles to evaluate the particles' photocatalytic activity efficiency and bactericidal effects in seawater of variable salinities. Different TiO{sub 2} to Fe{sub 3}O{sub 4} mole ratios have been synthesized using sol-gel method. The synthesized particles contain mainly anatase TiO{sub 2}, Fe{sub 3}O{sub 4} and FeTiO{sub 3}. The study has identified TiO{sub 2}/Fe{sub 3}O{sub 4}'s bactericidal effect to marine fish pathogen (Photobacterium damselae subsp. piscicida BCRC17065) in seawater. The SEM photo reveals the surface destruction in bacteria incubated with blue LED irradiated TiO{sub 2}/Fe{sub 3}O{sub 4}. The result of this study indicates that 1) TiO{sub 2}/Fe{sub 3}O{sub 4} acquires photocatalytic activities in both the freshwater and the seawater via blue LED irradiation, 2) higher photocatalytic activities appear in solutions of higher TiO{sub 2}/Fe{sub 3}O{sub 4} mole ratio, and 3) photocatalytic activity decreases as salinity increases. These results suggest that the energy saving blue LED light is a feasible light source to activate TiO{sub 2}/Fe{sub 3}O{sub 4} photocatalytic activities in both freshwater and seawater.

Todralazine protects zebra fish from lethal doses of ionizing radiation: role of hematopoietic stem cell expansion

International Nuclear Information System (INIS)

Dimri, Manali; Joshi, Jaidev; Indracanti, Prem Kumar

2013-01-01

Radiation induced cell killing and hematopoietic stem cell depletion leads to compromised immune functions and opportunistic infections which significantly affect the recovery and survival upon irradiation. Any agent which can expand residual hematopoietic stem cells in irradiated organism can render protection from the effects of lethal doses of ionizing radiation. Johns Hopkins Clinical compound library (JHCCL) was screened for protection against lethal doses of ionizing radiation using developing zebra fish as a model organism. Modulation of radiation induced reactive oxygen species by the small molecules were done by DCFDA staining and for visual identification and quantification of apoptosis acridine orange assay, flow cytometry were employed respectively. Hematopoietic stem cell expansion potential was assessed by quantifying runx1 expression, a marker for definitive stem cells, were done by RT-PCR and by the kinetics of recovery from chemically induced anaemia. Todralazine hydrochloride from JHCCL exhibited promising results with potential anti radiation effects. A dose of 5μM was found to be the most effective and has rendered significant organ and whole body protection (100% survival advantage over a period of 6 days) against 20 Gy. However todralazine did not modulated radiation induced free radicals (monitored within 2 h of irradiation) and apoptosis in zebra fish embryos analysed at 8 and 24h post irradiation. Flow cytometric quantification of pre G1 population suggested the same. Chemoinformatics approaches were further carried out to elucidate possible targets which are contributing to its radioprotection potential. Structural similarity search suggested several targets and possible hematopoietic stem cell expanding potential. Treatment of zebra fish embryos with todralazine has lead to significant proliferation of hematopoietic stem cell as indicated by increase in expression of runx1. HSC expanding potential of todralazine was further supported by

The effects of irradiated chicken manure as feed supplement on the growth and heavy metals content of common carp (cyprinus carpio L.)

International Nuclear Information System (INIS)

Haryoso; L S Andini; S Suwirma; Sinaga, R

1998-01-01

An experiment was conducted to study the use of irradiated chicken manure as feed supplement for common for carp raised in ponds. The three composition A consisted chicken manure, B consisted of shrimp waste mixed with the other materials, composition C was commercial pellet as a control. the feeding with the amount of 3% from total body weight was given to the fishes three time per day. The quality of food measured with the conversion value (amount of feed needed for 1 kg body weight gain) and the quality of water i.e. pH, temperature, and oxygen concentration were also measured. Determination of heavy metal content in fish meat and water were carried out using the atomic absorption spectrometer (AAS). Results of the experiment showed that fed of composition A (irradiated chicken manure) at 10th and 14th weeks had lowest conversion value than the fed composition B (mixed with shrimp waste) and feed of composition C (commercial pellet). The content of heavy metals in all fish meat and water were under permissible limit, except for Fe content in water before and experiment were found 5,92 and 1.92 and 1.01 ppm which higher than permissible limit for fish raised. there were no Salmonella found in the chicken manure. This means that irradiated chicken manure can be used safely as feed supplement for fish and has almost the same effect compared to the commercial feed. the water quality was found suitable for the growth of fish. (author)

Genotoxicity test of irradiated foods

International Nuclear Information System (INIS)

Tanaka, Noriho

2004-01-01

Safety tests of radiation irradiated foods started as early as from 1967 in Japan and genotoxicity tests in the Hatano Res. Inst., from 1977. The latter is unique in the world and is reviewed in this paper. Tests included those for the initial injury of DNA, mutagenicity, chromosomal aberration and transformation with use of bacteria, cultured mammalian cells and animals (for chromosomal aberration, micronucleus formation and dominant lethality). Foods tested hitherto were onion, rice, wheat and flour, Vienna sausage, fish sausage (kamaboko), mandarian orange, potato, black pepper and red capsicum, of which extract or powder was subjected to the test. Irradiation doses and its purposes were 0.15-6 kGy γ-ray ( 60 Co) or electron beam by the accelerator (only for the orange), and suppression of germination, pesticide action or sterilization, respectively. Genotoxicity of all foods under tested conditions is shown negative. (N.I.)

Design of Hybrid Solar and Wind Energy Harvester for Fishing Boat

Science.gov (United States)

Banjarnahor, D. A.; Hanifan, M.; Budi, E. M.

2017-07-01

In southern beach of West Java, Indonesia, there are many villagers live as fishermen. They use small boats for fishing, in one to three days. Therefore, they need a fish preservation system. Fortunately, the area has high potential of solar and wind energy. This paper presents the design of a hybrid solar and wind energy harvester to power a refrigerator in the fishing boat. The refrigerator should keep the fish in 2 - 4 °C. The energy needed is 720 Wh daily. In the area, the daily average wind velocity is 4.27 m/s and the sun irradiation is 672 W/m2. The design combined two 100W solar panels and a 300W wind turbine. The testing showed that the solar panels can harvest 815 - 817 Wh of energy, while the wind turbine can harvest 43 - 62 Wh of energy daily. Therefore, the system can fulfil the energy requirement in fishing boat, although the solar panels were more dominant. To install the wind turbine on the fishing-boat, a computational design had been conducted. The boat hydrostatic dimension was measured to determine its stability condition. To reach a stable equilibrium condition, the wind turbine should be installed no more than 1.7 m of height.

Neutron activation analysis characterization procedures for fish consumed at São Paulo City

Energy Technology Data Exchange (ETDEWEB)

Tappiz, Bruno; Moreira, Edson G., E-mail: brunotappiz2@gmail.com, E-mail: emoreira@ipen.br [Instituto de Pesquisas Energéticas e Nucleares (IPEN/CNEN-SP), São Paulo, SP (Brazil)

2017-07-01

The characterization of edible tissues of fishes consumed by humans is very important for determination of several toxic and potentially toxic elements, ensuring the food safety. The Instrumental Neutron Activation Analysis (INAA) comparative method allows the determination of several of these elements, as well as others, for example of nutritional character. This study is part of the International Atomic Energy Agency (IAEA) technical cooperation project of Latin America and Caribbean countries to ensure the quality of food and biomonitoring of contaminants in molluscs and fishes. Ten specimens of 5 of the most consumed fish in São Paulo city: white mouth croaker (Micropogonias Furnieri), smooth weakfish (Cynoscion learchus), common snook (Centropomus undecimalis), Brazilian sardine (Sardinella brasiliensis) and bluefish (Pomatomus Saltatrix) were analyzed. Complete procedures for analysis, which includes purchase in the largest warehouse in Latin America, transport to the laboratory, storage, freeze-drying, milling, weighting and others preparations of the subsamples, and the short irradiation parameters for the determination of Br, Cl, K, Mn and Na are reported. Results obtained for macro and microelements are presented and are in agreement with analysis of oyster tissue and mussel tissue certified reference materials under the same irradiation conditions, with z-score values ranging from -3.0 to 2.2. (author)

Neutron activation analysis characterization procedures for fish consumed at São Paulo City

International Nuclear Information System (INIS)

Tappiz, Bruno; Moreira, Edson G.

2017-01-01

The characterization of edible tissues of fishes consumed by humans is very important for determination of several toxic and potentially toxic elements, ensuring the food safety. The Instrumental Neutron Activation Analysis (INAA) comparative method allows the determination of several of these elements, as well as others, for example of nutritional character. This study is part of the International Atomic Energy Agency (IAEA) technical cooperation project of Latin America and Caribbean countries to ensure the quality of food and biomonitoring of contaminants in molluscs and fishes. Ten specimens of 5 of the most consumed fish in São Paulo city: white mouth croaker (Micropogonias Furnieri), smooth weakfish (Cynoscion learchus), common snook (Centropomus undecimalis), Brazilian sardine (Sardinella brasiliensis) and bluefish (Pomatomus Saltatrix) were analyzed. Complete procedures for analysis, which includes purchase in the largest warehouse in Latin America, transport to the laboratory, storage, freeze-drying, milling, weighting and others preparations of the subsamples, and the short irradiation parameters for the determination of Br, Cl, K, Mn and Na are reported. Results obtained for macro and microelements are presented and are in agreement with analysis of oyster tissue and mussel tissue certified reference materials under the same irradiation conditions, with z-score values ranging from -3.0 to 2.2. (author)

Some conclusions from shipboard experiments on the radurization of whole fish in the Federal Republic of Germany

International Nuclear Information System (INIS)

Ehlermann, D.A.E.; Reinacher, E.

1978-01-01

Redfish and haddock were radurized (100krad) with the X-ray facility onboard the research vessel ''Anton Dohrn''. The whole fish were stored under crushed ice. In addition whole haddock packaged in plastic pouches under vacuum were studied. In general, during the first 16 days of storage no marked difference in the sensory quality between irradiated and unirradiated samples was observed. Bacteriological and chemical analyses proved the effectiveness of radurization to reduce the microbial flora usually responsible for spoilage. When compared with the results from other shipboard experiments and laboratory studies, the results of sensory evaluation are also in general accordance - if the same criterion for the judgement of final quality is used. After a storage period longer than 16 days occasionally the irradiated samples were scored higher than the unirradiated ones, but then the quality was no longer acceptable. If a lower criterion for shelf-life extension is used, it may be stated that a considerable shelf-life extension results from irradiation. By the standards used in our experiments, it is not possible to preserve an acceptable quality and to extend the shelf-life of ocean fish under the conditions prevailing in practical fishing. Taking into account the many factors that influence the results of such studies, it is not excluded that under other conditions the beneficial effects of radiation processing may be observed. (author)

Radiation disinfestation of local sundried fisher products. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Pablo, I.S.

1978-01-01

The effect of gamma irradiation in controlling the flesh fly (Parasarcophaga rusicornis), the most predominating species of flies infesting fish during sun drying, and the Dermestes carnivorous, the most prominant insect in dried fish during storage, was carried out. Naked flesh fly larvae irradiated with 50krad had a 100% mortality within a period of 12 days. This dose also prevented the larvae from developing into pupae. A complete destruction of the larvae can be obtained within 5-6 hours after exposure with an irradiation dose of 200krad. A dose of 30krad caused a 100% destruction on the eggs of the beetle. Using the same dose on the larvae, a dose of 225krad is sufficient to cause a 100% mortality right after irradiation. Pupae appeared to be more resistant to radiation than the egg. A 100% mortality was obtained at 40 and 30krads, 3 and 8 days after emergence, respectively. A dose of 250krad killed the adults immediately after radiation while 225krad gave a complete destruction one day after irradiation. The same effect of radiation was obtained on the naked and inoculated samples. Based on the organoleptic assessment, no significant difference was found between samples of unirradiated salted and dried striped mackerel and those irradiated with 225krad

Is 24-color FISH detection of in-vitro radiation-induced chromosomal aberrations suited to determine individual intrinsic radiosensitivity?

International Nuclear Information System (INIS)

Kuechler, A.; Wendt, T.G.; Neubauer, S.; Grabenbauer, G.G.; Sauer, R.; Claussen, U.; Liehr, T.

2002-01-01

Background: Reliable determination of intrinsic radiosensitivity in individual patients is a serious need in radiation oncology. Chromosomal aberrations are sensitive indicators of a previous exposure to ionizing irradiation. Former molecular cytogenetic studies showed that such aberrations as an equivalent of intrinsic radiosensitivity can be detected by fluorescence in-situ hybridization (FISH) techniques using whole chromosome painting (wcp) probes. However, only one up to three randomly chosen wcp probes have been applied for such approaches until now. As a random distribution of chromosomal rearrangements along the chromosomes is up to now still controversial, the power of the 24-color FISH approach should be elucidated in the present study. Methods and Material: Lymphocytes derived from lymphoblastoid cell lines of one patient with Nijmegen breakage syndrome (NBS homozygote) and of two NBS heterozygotes and peripheral blood lymphocytes of two controls were analyzed. Samples of each patient/control were irradiated in vitro with 0.0 Gy, 0.7 Gy or 2.0 Gy prior to cultivation. Chromosomal aberrations were analyzed in detail and quantified by means of 24-color FISH as an expression of the individual intrinsic radiosensitivity. Results: 24-color FISH analyses were done in a total of 1,674 metaphases. After in-vitro irradiation, 21% (0.7 Gy) or 57% (2.0 Gy) of the controls' cells, 15% (0.7 Gy) or 53% (2.0 Gy) of the heterozygotes' cells and 54% (0.7 Gy) or 79% (2.0 Gy) of the homozygote's cells contained aberrations. The highest average rates of breaks per mitosis [B/M] (0.7 Gy: 1.80 B/M, 2.0 Gy: 4.03 B/M) and complex chromosomal rearrangements [CCR] (0.7 Gy: 0.20 CCR/M, 2.0 Gy: 0.47 CCR/M) were observed in the NBS patient. Moreover, the proportion of different aberration types after irradiation showed a distinct increase in the rate of CCR combined with a decrease in dicentrics in the NBS homozygote. Conclusion: To come to a more complete picture of radiation

Influence of X-ray irradiation on the bacteriological and chemical quality of fresh fish in ice

International Nuclear Information System (INIS)

Karnop, G.; Antonacopoulos, N.

1977-01-01

Judging by bacteriological and chemical criteria, the natural decay of ice-stored whole Baltic cod, after aerobic packing and irradiation with 100 krad, was delayed by more than 7 days as compared to unpacked non-irradiated cod. With vacuum-packed irradiated cod fillet, the usual decay symptoms determinable through bacteriology and chemistry set in more than 10 days later than with unirradiated unpacked fillet. (orig.) [de

Wholesomeness of irradiated foods, especially potatoes, in Japan

International Nuclear Information System (INIS)

Furuya, Tsuyoshi

1998-01-01

Food irradiation was established under the auspices of the Japan Atomic Energy Commission. In 1967, studies on the efficacy of food irradiation, irradiation techniques and wholesomeness of irradiated foods were begun on potatoes and 6 other items (onions, rice, wheat, vienna sausage, fish-paste products, and mandarin orange) by a project team consisting of scientists from various broad academic fields under the sponsorship of the Science and Technology Agency. Wholesomeness of irradiated foods generally includes the following three points. The first one is the toxicity consisting of chronic toxicity test which predicts the effect when food is continuously ingested for long time, e.g., carcinogenicity test, teratogenicity test which predicts the effect of reproduction and generation for multigeneration, and mutagenicity test which detects the cytogenic possibility. The second is the nutritional adequacy as evaluated by effect on growth, physiological function and nutritional contents. The last one is microbiological safety concerning to microorganic resistance and tolerance by irradiation. In 1972, on the basis of the reports on toxicological aspects that we mainly carried out, nutritional and other aspects, 0.15 kGy level for sprout inhibition of potato which was the first practical use for food irradiation in Japan was permitted by Food Sanitation Act. The safety of food contaminants and food additives, its object for use the same as food irradiation, is confirmed by toxicity test employed experimental animals. Limitation of food additives and residual limitation of food contaminants are decided by the results in toxicity test. And these insure humansafety. It is important and necessary to choose the irradiation or chemicals for food in view of human health. (author)

Comparison of toxin production by clostridium botulinum type E in irradiated vacuum-packed trout (Salmo gairdneri)

International Nuclear Information System (INIS)

Hussain, A.M.; Ehlermann, D.; Diehl, J.F.

1977-01-01

Trouts obtained from a nearby Fish farm were slaughtered, gutted, cut into 100 g samples and inoculated with 10 1 , 10 3 and 10 5 spores per g of Clostridium botulinum type E. The vacuum-packed samples were stored under melting ice (0 0 C) and at temperatures of 5 0 and 10 0 C for periods of up to 8 weeks. At weekly intervals, occurrence of spoilage and toxin production were determined. Only at 10 0 C storage, the irradiated samples showed toxin production before spoilage was observed. When the fishes were stored at 5 0 C, no toxicity occurred before spoilage was observed even in samples treated with doses as high as 200 krad. Samples stored under melting ice, irradiated or unirradiated, never showed toxin production. It is concluded that the radurization of fish at doses of about 100 or 200 krad and at storage temperatures of melting ice or up to 5 0 C is safe with regard to a possible botulism risk. (orig.) [de

Microbiological spoilage of fish and fish products

DEFF Research Database (Denmark)

Gram, Lone; Huss, Hans Henrik

1996-01-01

Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative...... biochemical indicators of spoilage. Shewanzella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram......- positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish...

Cytogenetic adaptive response of cultured fish cells to low doses of X-rays

International Nuclear Information System (INIS)

Kurihara, Yasuyuki; Etoh, Hisami; Rienkjkarn, M.

1992-01-01

The adaptive response was examining chromosomal aberrations and micronucleus in cultured fish cells, ULF-23 (mudminnow) and CAF-31 (gold fish). When cultured fish cells were first irradiated with small doses of X-rays, they became less sensitive to subsequent exposures to high doses. The effective adaptive dose was 4.8 cGy-9.5 cGy. Adaptive doses given cells in the G1 phase were more effective than when given in the S phase. The adaptive response was maximal at 5 hours and disappeared at 10 hours after the adaptive dose. The expression of the response was inhibited by treatment with 3-aminobenzamide, as reported for mammalian cells, and with arabinofuranoside cytosine, an inhibitor of DNA polymerase alpha. Caffeine, an inhibitor of post-replicational repair, had no effect on the response. (author)

Cytogenetic adaptive response of cultured fish cells to low doses of X-rays

Energy Technology Data Exchange (ETDEWEB)

Kurihara, Yasuyuki; Etoh, Hisami (National Inst. of Radiological Sciences, Chiba (Japan)); Rienkjkarn, M.

1992-12-01

The adaptive response was examining chromosomal aberrations and micronucleus in cultured fish cells, ULF-23 (mudminnow) and CAF-31 (gold fish). When cultured fish cells were first irradiated with small doses of X-rays, they became less sensitive to subsequent exposures to high doses. The effective adaptive dose was 4.8 cGy-9.5 cGy. Adaptive doses given cells in the G1 phase were more effective than when given in the S phase. The adaptive response was maximal at 5 hours and disappeared at 10 hours after the adaptive dose. The expression of the response was inhibited by treatment with 3-aminobenzamide, as reported for mammalian cells, and with arabinofuranoside cytosine, an inhibitor of DNA polymerase alpha. Caffeine, an inhibitor of post-replicational repair, had no effect on the response. (author).

Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

Energy Technology Data Exchange (ETDEWEB)

Mbarki, Raouf [Institut National des Sciences et Technologies de la Mer, La Goulette 2060 (Tunisia); Sadok, Saloua [Institut National des Sciences et Technologies de la Mer, La Goulette 2060 (Tunisia)], E-mail: salwa.sadok@instm.rnrt.tn; Barkallah, Insaf [Centre National des Sciences et Technologies Nucleaires, Sidi-Thabet 2020 (Tunisia)

2009-04-15

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel (Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using {gamma} irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species.

Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation

International Nuclear Information System (INIS)

Mbarki, Raouf; Sadok, Saloua; Barkallah, Insaf

2009-01-01

Pelagic fishes represent the main Mediterranean fisheries in terms of quantity. However, waste and spoilage of pelagic fish are substantial for a variety of reasons, such as their high perishability and the lack or inadequate supply of ice and freezing facilities. In this work, fresh Mediterranean horse mackerel (Trachurus mediterraneus) were irradiated at 1 and 2 kGy and stored in ice for 18 days. Quality changes during storage were followed by the determination of microbial counts, trimethylamine (TMA) and volatile basic nitrogen contents. Similarly, lipid composition and sensory analysis were carried out. Irradiation treatment was effective in reducing total bacterial counts throughout storage. Total basic volatile nitrogen content (TVB-N) and TMA levels increased in all lots with storage time, their concentrations being significantly reduced by irradiation, even when the lower level (1 kGy) was used. According to the quality index method, the control lot had a sensory shelf-life of 4 days, whereas those of the irradiated lots were extended by 5 days. Also, low-dose irradiation had no adverse effect on the nutritionally important polyunsaturated fatty acids (PUFA) of Mediterranean horse mackerel. In the same way, thiobarbituric acid-reactive substances values increased with irradiation during the first day, but these values were lower at the end of storage, compared to the control. Results confirm the practical advantages of using γ irradiation as an additional process to chilled storage to enhance the microbiological quality and to extend the shelf-life of small pelagic species

Analytical methods to identify irradiated food

International Nuclear Information System (INIS)

Helle, N.; Schreiber, G.A.; Boegl, K.W.

1992-01-01

During the last years, three promising techniques for the identification of irradiated food were developed: - Studies of luminescence, mainly thermoluminescence measurements, of food containing mineral impurities like spices, dried vegetables: and fresh fuit and vegetables. This technique can probably be applied also to food with crystalline components like shells or bones. - Gaschromatographic/mass-spectrometric investigation of radiation-induced lipid changes. - Electron-spin-resonance measurements of dried products or of products containing dry components like bones, fish bones, shells or seeds. The thermoluminescence technique has been routinely applied for more than one year by several German Food Inspection Laboratories. The results suggest that there are scarcely any irradiated spices and dried vegetables in the German market. Gaschromatography/mass spectrometry of lipid components and electron-spin-resonance spectroscopy will be established in routine food inspections in Germany in the next two years. Further possibilities to identify irradiated food are the analysis of specific changes in amino acids, DNA and carbohydrates. Radiation-induced viscosity changes, and changes in electric properties (impedance) may be helpful in identifiying at least some irradiated products. Also microbiological and biological techniques as e.g. microbial flora shift or embryo development tests in citrus fruit have been considered. All activities concerning the development of identification techniques are now coordinated by the European Communities and by IAEA. (orig.) [de

Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

Energy Technology Data Exchange (ETDEWEB)

Ito, H; Siagian, E G [Japan Atomic Energy Research Inst., Takasaki, Gunma. Takasaki Radiation Chemistry Research Establishment

1979-08-01

The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10/sup 0/C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10/sup 0/C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D/sub 10/ value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation.

Effect of gamma-irradiation to prevent the spoilage of fried-Kamaboko

International Nuclear Information System (INIS)

Ito, Hitoshi; Siagian, E.G.

1979-01-01

The study was done to determine the effect of irradiation on the shelf life and quality of a fish meat jelly product named as Fried-Kamaboko which is sometimes called as Satsumaage. Fresh samples were packed and sealed in cellophane coated polyvinylchloride bag with nitrogen gas, and irradiated at 0, 300 and 500 krad followed by storage at 10 0 C. The results showed that irradiation of 300 krad extended the shelf life of Fried-Kamaboko to be 20 days, in contrast to unirradiated samples which were kept only 3 to 6 days at 10 0 C. The species of main microorganisms which grew in unirradiated samples were Micrococcus, Moraxella-Acinetobacter, lactic acid bacteria, yeasts and molds. Irradiation of Fried-Kamaboko at 300 krad reduced the aforementioned flora to the yeasts. The most radio-resistant microorganisms of Fried-Kamaboko was brownish black Fungi identified as Spicaria, and its D 10 value was obtained to be 130 krad. No remarkable difference was observed between the irradiated Fried-Kamaboko and unirradiated ones with respect to the organoleptic evaluation. But off-odor was slightly induced with the dose of 500 krad irradiation. (author)

Microbiological spoilage of fish and fish products.

Science.gov (United States)

Gram, L; Huss, H H

1996-11-01

Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area.

Application of EPR spectrometry, thermoluminescence, analyses of DNA damage and germination power for detection of irradiated foods

International Nuclear Information System (INIS)

Malec-Czechowska, K.; Stachowicz, W.; Dancewicz, A.M.; Szot, Z.

1999-01-01

The results of our own detection of irradiation in various foods: meat, poultry, fishes, spices, dried fruits, mushrooms, crops, fresh fruits and food additives are presented. The techniques for detection whether foods have been irradiated or not, such as EPR spectrometry, thermoluminescence (TL), DNA damage by ''comet'' method and ability for germination of grains has been discussed. The applicability of particular technique to specific foodstuffs has been indicated. (author)

Preliminary study on the detection of irradiated food containing bone by ESR spectroscopy

International Nuclear Information System (INIS)

Zhao Yongfu; Ha Yiming; Liu Ting; Wang Rongfu; Wang Changbao

2007-01-01

Electron spin resonance (ESR) spectroscopy is one of the most effective technique for detection of irradiated food containing bone. It was found that the radiation -induced ESR signal (Spectrum, g factor and peak-to-peak line width AH) in bone before and after irradiation was significantly different and could be easily distinguished from the endogenous ESR signal. Sample preparation studies showed vacuum drying and grinding at frozen temperature was an ideal method. A linear relationship was observed between ESR signal intensity and the absorbed dose (0.3-10.1kGy). It can be proposed that 0.5kGy absorbed doses can be detected by ESR for irradiated food containing bone though detecting sensitivity is very different at the same irradiated dosage with different food such as pork, beef, duck, chicken and fish. The ultimate purpose of this work is to establish a national criterion for detection of irradiated foodstuffs by use of ESR. (authors)

Innovation in utilization of fish tanks for fish culture among fish ...

African Journals Online (AJOL)

This study investigated innovation in utilization of fish tanks for fish culture among fish farmers in Obio/Akpor Local Government Area of Rivers State, Nigeria. Data for this study was obtained through the administration of questionnaire and scheduled interview to 120 sampled fish farmers randomly selected from the study ...

Microbiological aspects of Indonesian irradiation research. An evaluation of G. Botulinum and V. Parahaemolyticus as potential hazards in Indonesian irradiated products. Part of a coordinated programme on the wholesomeness of the process of food irradiation

International Nuclear Information System (INIS)

Suhadi, F.

1977-02-01

A total of 2602 samples consisting of 511 sediment, 1753 various species of fish, 141 shellfish, 121 shrimp and 68 crab were collected from 69 fishing areas in the coastal water of North Java and East Sumatra for detecting the incidences of Cl. botulinum and V. parahaemolyticus. From these samples, 70 (2.69%) were positive for Cl. botulinum and 86 (3.3%) were V. parahaemolyticus positive. The positive samples of Cl. botulinum consisted of 15 type A, 13 type B, 20 type C, 19 type D and 7 type F. The incidences around the north coast of Java were mainly type C and D, whereas those around the east coast of Sumatra were mainly types A and B. Growth and toxin formation of Cl. botulinum type E (strain Iwanai) was completely inhibited in media containing 7.5% Na Cl and above. Radiation doses of 200 krad and above together with Na Cl content in the media of 5.0% can also inhibit growth and toxin formation of this type. Inoculated pack studies of Cl. botulinum type C in radurized salted mackerel showed that either a treatment with 300 krad or a Na Cl content of 10% was able to delay toxin formation in the fish held at room temperature for 6 weeks. Irradiating fish containing 5% Na Cl with 200 krad can also delay toxin formation in the fish held at room temperature for a minimum of 4 weeks. V. parahaemolyticus can easily be eliminated from radurized fish receiving a dose of 100 krad and above. The D-value of this microorganism in a fish media containing 3% Na Cl was approximately 20 krad

Fish health and fish quality

DEFF Research Database (Denmark)

Ingerslev, Hans-Christian

Aquaculture is an expanding worldwide industry producing an increasing amount of fish every year. The quality of the fish meat is dependent upon many biological and non-biological factors. Infectious diseases are known to cause bleedings and damage of the muscle tissue that may lead to scarring...... are poorly described in fish. The present work in this thesis focused on: 1) examination of potential changes in the quality regarding texture of the muscle tissue in rainbow trout (Oncorhynchus mykiss) after previous infection with the bacterial pathogens Yersinia ruckeri and Vibrio anguillarum; 2...... of these studies showed that previous infections by Yersinia ruckeri and Vibrio anguillarum gave rise to subsequent changes regarding textural quality parameters in fresh fish meat, while no differences were seen for cold-smoked meat from the same fish. The texture in previous infected fish was less flaky and less...

Fish oil quality of by-product (fish skin from swangi fish

Directory of Open Access Journals (Sweden)

La Ode Huli

2015-01-01

Full Text Available The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu. The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes 0.46, (80°C for 30 minutes 1.23, (90°C for 20 minutes 1.14 and (100°C for 20 minutes 0.84. These values were lower compare to Bligh & Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh & Dyer method which was consisted of 3.66% (EPA, and 13.29% (DHA and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

Detection methods of irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Ponta, C C; Cutrubinis, M; Georgescu, R [IRASM Center, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Mihai, R [Life and Environmental Physics Department, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Secu, M [National Institute of Materials Physics, Bucharest (Romania)

2005-07-01

food is marketed as irradiated or if irradiated goods are sold without the appropriate labeling, then detection tests should be able to prove the authenticity of the product. For the moment in Romania there is not any food control laboratory able to detect irradiated foodstuffs. The Technological Irradiation Department coordinates and co finances a research project aimed to establish the first Laboratory of Irradiated Foodstuffs Detection. The detection methods studied in this project are the ESR methods (for cellulose EN 1787/2000, bone EN 1786/1996 and crystalline sugar EN 13708/2003), the TL method (EN 1788/2001), the PSL method (EN 13751/2002) and the DNA Comet Assay method (EN 13784/2001). The above detection methods will be applied on various foodstuffs such: garlic, onion, potatoes, rice, beans, wheat, maize, pistachio, sunflower seeds, raisins, figs, strawberries, chicken, beef, fish, pepper, paprika, thyme, laurel and mushrooms. As an example of the application of a detection method there are presented the ESR spectra of irradiated and nonirradiated paprika acquired according to ESR detection method for irradiated foodstuffs containing cellulose. First of all it can be noticed that the intensity of the signal of cellulose is much higher for the irradiated sample than that for the nonirradiated one and second that appear two radiation specific signals symmetrical to the cellulose signal. These two radiation specific signals prove the irradiation treatment of paprika. (author)

Fishing down the largest coral reef fish species.

Science.gov (United States)

Fenner, Douglas

2014-07-15

Studies on remote, uninhabited, near-pristine reefs have revealed surprisingly large populations of large reef fish. Locations such as the northwestern Hawaiian Islands, northern Marianas Islands, Line Islands, U.S. remote Pacific Islands, Cocos-Keeling Atoll and Chagos archipelago have much higher reef fish biomass than islands and reefs near people. Much of the high biomass of most remote reef fish communities lies in the largest species, such as sharks, bumphead parrots, giant trevally, and humphead wrasse. Some, such as sharks and giant trevally, are apex predators, but others such as bumphead parrots and humphead wrasse, are not. At many locations, decreases in large reef fish species have been attributed to fishing. Fishing is well known to remove the largest fish first, and a quantitative measure of vulnerability to fishing indicates that large reef fish species are much more vulnerable to fishing than small fish. The removal of large reef fish by fishing parallels the extinction of terrestrial megafauna by early humans. However large reef fish have great value for various ecological roles and for reef tourism. Copyright © 2014 Elsevier Ltd. All rights reserved.

ESR identification of irradiated foodstuffs. Detection par RPE d'aliments ionises

Energy Technology Data Exchange (ETDEWEB)

Raffi, J [CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes; Belliardo, J J [Commission of the European Communities, Brussels (Belgium)

1993-04-01

The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories. Qualitative identification of irradiated beef bones, dried grapes and papaya is very easy. Kinetical studies are necessary in case of fish species. Further researches are required in case of pistachio-nuts. Although all laboratories could distinguish between the two dose ranges used in case of meat bones (i.e. 1-3 and 7-10 kGy), there is an overlap of the results from the different laboratories. 2 tabs., 3 figs.

Comparison of toxin production by clostridium botulinum type E in irradiated and unirradiated vacuum-packed trout (Salmo gairdneri)

International Nuclear Information System (INIS)

Hussain, M.; Ehlermann, D.; Diehl, J.F.

1977-01-01

Trouts obtained from a nearby Fish farm were slaughtered, gutted, cut into 100g samples and inoculated with 10 1 , 10 3 and 10 5 spores per g of Clostridium botulinum type E. The vacuum-packed samples were stored under melting ice (0 0 C) and at temperatures of 5 0 and 10 0 C for periods of up to 8 weeks. At weekly intervals, occurrence of spoilage and toxin production were determined. Only at 10 0 C storage, the irradiated samples showed toxin production before spoilage was observed. When the fishes were stored at 5 0 C, no toxicity occured before spoilage was observed even in samples treated with doses as high as 200 krad. Samples stored under melting ice, irradiated or unirradiated, never showed toxin production. It is concluded that the radurization of fish at doses of about 100 or 200 krad and at storage temperatures of melting ice or up to 5 0 C is safe with regard to a possible botulism risk. (orig.) [de

Comparison of toxin production by clostridium botulinum type E in irradiated and unirradiated vacuum-packed trout (Salmo gairdneri)

International Nuclear Information System (INIS)

Hussain, A.M.; Ehlermann, D.; Diehl, J.F.

1977-01-01

Trouts obtained from a nearby fish farm were slaughtered, gutted, cut into 100 g samples and inoculated with 10 1 , 10 3 and 10 5 spores per g of Clostridium botulinum type E. The vacuum-packed samples were stored under melting ice (0 0 C) and at temperatures of 5 0 and 10 0 C for periods of up to 8 weeks. At weekly intervals, occurrence of spoilage and toxin production were determined. Only at 10 0 C storage, the irradiated samples showed toxin production before spoilage was observed. When the fishes were stored at 5 0 C, no toxicity occurred before spoilage was observed even in samples treated with doses as high as 200 krad. Samples stored under melting ice, irradiated or unirradiated, never showed toxin production. It is concluded that the radurization of fish at doses of about 100 or 200 krad and at storage temperatures of melting ice or up to 5 0 C is safe with regard to a possible botulism risk. (orig.) [de

No increase in radiation-induced chromosome aberration complexity detected by m-FISH after culture in the presence of 5'-bromodeoxyuridine

International Nuclear Information System (INIS)

Sumption, Natalia D.; Goodhead, Dudley T.; Anderson, Rhona M.

2006-01-01

The thymidine analogue, 5'-bromodeoxyuridine (BrdU), is a known mutagen that is routinely introduced into culture media for subsequent Harlequin stain analysis and determination of cell cycle status. Previously, we examined the induction of chromosome aberrations in human peripheral blood lymphocytes (PBL) known to be in their 1st cell division following exposure to a low dose (0.5 Gy, average one α-particle per cell) of high-LET α-particles. We found complex chromosome aberrations to be characteristic of exposure to high-LET radiation and suggested the features of complex exchange to reflect qualitatively the spatial deposition of this densely ionising radiation. To exclude the possibility that BrdU addition post-irradiation influenced the complexity of chromosomal damage observed by m-FISH, the effect of increasing BrdU concentration on aberration complexity was investigated. Comparisons between BrdU concentration (0, 10 and 40 μM) and between sham- and α-particle-irradiated PBL, were made both independently and in combination to enable discrimination between BrdU and high-LET radiation effects. Aberration type, size, complexity and completeness were assessed by m-FISH, and the relative progression through cell division was evaluated. We found no evidence of any qualitative difference in the complexity of damage as visualised by m-FISH but did observe an increase in the frequency of complex exchanges with increasing BrdU concentration indicative of altered cell cycle kinetics. The parameters measured here are consistent with findings from previous in vitro and in vivo work, indicating that each complex aberration visualised by m-FISH is characteristic of the structure of the high-LET α-particle track and the geometry of cell irradiated

Egypt's policy concerning food irradiation research and technology

International Nuclear Information System (INIS)

Roushdy, H.M.

1978-01-01

The paper reviews current research in Egypt in the field of radiation preservation of food to accumulate the necessary data for drafting Egypts' policy towards prospects for application. Research activities in Egypt have been oriented to solving problems of local economic importance, e.g. inhibition of sprouting in potatoes, onions and garlic, extension of shelf-life of vegetables and fruits, disinfestation of stored grains and grain products, preservation of meat, meat products, fish, fats and oils, and elimination of parasites and microorganisms from animal feed. Extensive studies have been performed to determine the lowest radiation level required for short-term storage, changes in organoleptic, physical, chemical and microbiological values of irradiated food and wholesomeness studies to give evidence of the safety of irradiated food for human consumption. The paper summarizes Egypt's national planning for the transfer of such new technology, the establishment of the National Centre for Radiation Research and Technology to build up the national infrastructure for food irradiation research and application, and the formation of a Supreme Committee for Radiation Preservation of Food. Finally, the paper also surveys the locally available irradiators and correlates the design, capacity and capital cost against the actual needs of Egypt and the experience acquired. (author)

Preparation of Photocrosslinked Fish Elastin Polypeptide/Microfibrillated Cellulose Composite Gels with Elastic Properties for Biomaterial Applications

Directory of Open Access Journals (Sweden)

Shinya Yano

2015-01-01

Full Text Available Photocrosslinked hydrogels reinforced by microfibrillated cellulose (MFC were prepared from a methacrylate-functionalized fish elastin polypeptide and MFC dispersed in dimethylsulfoxide (DMSO. First, a water-soluble elastin peptide with a molecular weight of ca. 500 g/mol from the fish bulbus arteriosus was polymerized by N,N′-dicyclohexylcarbodiimide (DCC, a condensation reagent, and then modified with 2-isocyanatoethyl methacrylate (MOI to yield a photocrosslinkable fish elastin polypeptide. The product was dissolved in DMSO and irradiated with UV light in the presence of a radical photoinitiator. We obtained hydrogels successfully by substitution of DMSO with water. The composite gel with MFC was prepared by UV irradiation of the photocrosslinkable elastin polypeptide mixed with dispersed MFC in DMSO, followed by substitution of DMSO with water. The tensile test of the composite gels revealed that the addition of MFC improved the tensile properties, and the shape of the stress–strain curve of the composite gel became more similar to the typical shape of an elastic material with an increase of MFC content. The rheology measurement showed that the elastic modulus of the composite gel increased with an increase of MFC content. The cell proliferation test on the composite gel showed no toxicity.

Control strategy for viral diseases of salmonid fish, flounders and shrimp at hatchery and seed production facility in Japan

OpenAIRE

Yoshimizu, Mamoru

2009-01-01

Salmonid fish are important species for hatchery reared and released fish. Flounders and shrimp are also important species for seed production and sea-farming in Japan. Viral disease is one of the limitations of successful propagation of these species. Methods currently used to control viral diseases are 1) hygiene and sanitation in facilities, 2) disinfection of rearing and waste water using U. V. irradiation, ozonization and electrolyzation, 3) selection of pathogen-free brood stock by cell...

Detection of irradiated food by using direct epifluorescent filter technique/aerobic plate count method (DEFT/APC)

International Nuclear Information System (INIS)

Zhao Yongfu; Li Lili; Wang Changbao; Ji Ping; Wang Chao; Wang Zhidong

2010-01-01

The Direct Epifluorescent Filter Technique/Aerobic Plate Count technique(DEFT/APC) can be used to identify the irradiated food by comparing the DEFT and APC counts of the samples prior to the irradiation and after. This technology was tested by using spice and dried marine fish as testing materials in this study. The results shows that the index, log (DEFT/APC) > 4.0, can indicate that the samples have been irradiated at a dose level higher than 1.0 kGy. It also indicates that the detecting sensitivity was affected by the initial value of APC and D 10 value of the samples. (authors)

Development and Establishment of Detection Method of Irradiated Foods

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-01

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed

Development and Establishment of Detection Method of Irradiated Foods

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-15

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed.

Feasibility for the setting up of a multipurpose food irradiation facility in Senegal

International Nuclear Information System (INIS)

Diop, Y.; Marchioni, E.; Hasswlmann, C.; Ba, D.; Kuntz, F.

2002-01-01

The setting up of a cobalt-60 (activity 500 kCi) irradiation facility in the highest populated region of Senegal (Dakar district) to treat a wide range of foodstuffs for local consumption (millet/sorghum, rice, maize, cowpeas, potatoes, onions, mangoes, citrus fruits and dried fishes) is considered as profitable for a private investor or a Senegalese food producer (or trader), provided the tonnage of foodstuffs treated is adequate, more than 22,000 t·kGy, i.e. a total tonnage above 77,000 t, taking into account the irradiation doses used for the various foodstuffs. (author)

Fish welfare: Fish capacity to experience pain

Directory of Open Access Journals (Sweden)

Vučinić Marijana

2009-01-01

Full Text Available Teleost fish possess similar nociceptive processing systems to those found in terrestrial vertebrates. It means that they react to potential painful stimuli in a similar manner as mammals and birds. However, the welfare of fish has been the focus of less research than that of higher vertebrates. Humans may affect the welfare of fish through fisheries, aquaculture and a number of other activities. There is scientific evidence to support the assumption that fish have the capacity to experience pain because they possess functional nociceptors, endogenous opioids and opioid receptors, brain structures involved in pain processing and pathways leading from nociceptors to higher brain structures. Also, it is well documented that some anaesthetics and analgesics may reduce nociceptive responses in fish. Behavioural indicators in fish such as lip-rubbing and rocking behaviours are the best proof that fish react to potential painful stimuli. This paper is an overview of some scientific evidence on fish capacity to experience pain.

Irradiated food: validity of extrapolating wholesomeness data

International Nuclear Information System (INIS)

Taub, I.A.; Angelini, P.; Merritt, C. Jr.

1976-01-01

Criteria are considered for validly extrapolating the conclusions reached on the wholesomeness of an irradiated food receiving high doses to the same food receiving a lower dose. A consideration first is made of the possible chemical mechanisms that could give rise to different functional dependences of radiolytic products on dose. It is shown that such products should increase linearly with dose and the ratio of products should be constant throughout the dose range considered. The assumption, generally accepted in pharmacology, then is made that if any adverse effects related to the food are discerned in the test animals, then the intensity of these effects would increase with the concentration of radiolytic products in the food. Lastly, the need to compare data from animal studies with foods irradiated to several doses against chemical evidence obtained over a comparable dose range is considered. It is concluded that if the products depend linearly on dose and if feeding studies indicate no adverse effects, then an extrapolation to lower doses is clearly valid. This approach is illustrated for irradiated codfish. The formation of selected volatile products in samples receiving between 0.1 and 3 Mrads was examined, and their concentrations were found to increase linearly at least up to 1 Mrad. These data were compared with results from animal feeding studies establishing the wholesomeness of codfish and haddock irradiated to 0.2, 0.6 and 2.8 Mrads. It is stated, therefore, that if ocean fish, currently under consideration for onboard processing, were irradiated to 0.1 Mrad, it would be correspondingly wholesome

Fish-allergic patients may be able to eat fish.

Science.gov (United States)

Mourad, Ahmad A; Bahna, Sami L

2015-03-01

Reported fish allergy prevalence varies widely, with an estimated prevalence of 0.2% in the general population. Sensitization to fish can occur by ingestion, skin contact or inhalation. The manifestations can be IgE or non-IgE mediated. Several fish allergens have been identified, with parvalbumins being the major allergen in various species. Allergenicity varies among fish species and is affected by processing or preparation methods. Adverse reactions after eating fish are often claimed to be 'allergy' but could be a reaction to hidden food allergen, fish parasite, fish toxins or histamine in spoiled fish. Identifying such causes would allow free consumption of fish. Correct diagnosis of fish allergy, including the specific species, might provide the patient with safe alternatives. Patients have been generally advised for strict universal avoidance of fish. However, testing with various fish species or preparations might identify one or more forms that can be tolerated.

ESR identification of irradiated foodstuffs. Detection par RPE d'aliments ionises

Energy Technology Data Exchange (ETDEWEB)

Raffi, J. (CEA Centre d' Etudes de Cadarache, 13 - Saint-Paul-lez-Durance (France). Dept. de Physiologie Vegetale et Ecosystemes); Belliardo, J.J. (Commission of the European Communities, Brussels (Belgium))

1993-04-01

The conditions required to use Electron Spin Resonance (ESR) in identification of irradiated foods is first described. Then we present the results of an intercomparison sponsored by the Community Bureau of Reference involving 22 european laboratories. Qualitative identification of irradiated beef bones, dried grapes and papaya is very easy. Kinetical studies are necessary in case of fish species. Further researches are required in case of pistachio-nuts. Although all laboratories could distinguish between the two dose ranges used in case of meat bones (i.e. 1-3 and 7-10 kGy), there is an overlap of the results from the different laboratories. 2 tabs., 3 figs.

Fish Allergy

Science.gov (United States)

... Cause Blog Vision Awards Common Allergens Fish Allergy Fish Allergy Learn about fish allergy, how to read ... that you must avoid both. Allergic Reactions to Fish Finned fish can cause severe and potentially life- ...

Studies on the formation of volatile amines from trimethylamine oxide by gamma-irradiation, (1)

International Nuclear Information System (INIS)

Uchiyama, Sadao; Kondo, Tatsuo; Uchiyama, Mitsuru

1976-01-01

The fundamental investigation concerning the formation of volatile amines from trimethylamine oxide (TMAO) by gamma-irradiation was carried out as a model of the irradiation of fish-meat products like Kamaboko. By the irradiation of 5.8 Mrad, 5 x 10 -6 mol of dimethylamine (DMA) was produced from 1 x 10 -4 mol of TMAO in a phosphate buffer (pH 6.5). Fe 2+ , Fe 3+ , Zn 2+ and Al 3+ promoted the formation of amines but Ca 2+ , Mg 2+ and Na + scarcely affected it. On the other hand, cysteine, which is known as a protecting agent against gamma-ray, promoted the formation of DMA. However, protain worked repressibly for amine formation even when Fe 3+ was contained. (auth.)

An automatic device for sample insertion and extraction to/from reactor irradiation facilities

International Nuclear Information System (INIS)

Alloni, L.; Venturelli, A.; Meloni, S.

1990-01-01

At the previous European Triga Users Conference in Vienna,a paper was given describing a new handling tool for irradiated samples at the L.E.N.A plant. This tool was the first part of an automatic device for the management of samples to be irradiated in the TRIGA MARK ii reactor and successively extracted and stored. So far sample insertion and extraction to/from irradiation facilities available on reactor top (central thimble,rotatory specimen rack and channel f),has been carried out manually by reactor and health-physics operators using the ''traditional'' fishing pole provided by General Atomic, thus exposing reactor personnel to ''unjustified'' radiation doses. The present paper describes the design and the operation of a new device, a ''robot''type machine,which, remotely operated, takes care of sample insertion into the different irradiation facilities,sample extraction after irradiation and connection to the storage pits already described. The extraction of irradiated sample does not require the presence of reactor personnel on the reactor top and,therefore,radiation doses are strongly reduced. All work from design to construction has been carried out by the personnel of the electronic group of the L.E.N.A plant. (orig.)

Change in the radiation responses of oogonia in the embryos and fry of the fish Oryzias latipes

International Nuclear Information System (INIS)

Hamaguchi, S.

1976-01-01

Embryos of the fish Oryzias latipes were irradiated with 1000 R of X-rays 1 day before hatching, and the post-irradiation change in the female germ-cell population was observed. Scarcely any reduction in the number of oogonia was observed, but their proliferation was inhibited. Repopulation occurred between 12 and 20 days after hatching. These responses were quite different from those of germ cells in the irradiated fry. Embryos and/or fry were also exposed to 1000 R of X-rays 1 day before hatching and 0, 1, 2, and 3 days after hatching. A comparison of their responses suggested that the change in the radiation responses of oogonia is correlated with the initiation of meiosis. (author)

Identification of irradiated foodstuffs: results of a European test intercomparison

International Nuclear Information System (INIS)

Raffi, J.; Belliardo, J.-J.; Agnel, J.-P.; Vincent, P.

1993-01-01

The results of an intercomparison, organized by the Community Bureau of Reference (Commission of the European Communities), on the use of Electron Spin Resonance spectroscopy for the identification of irradiated food are presented. A qualitative intercomparison was carried out using beef and trout bones, sardine scales, pistachio nut shells, dried grapes and papaya. Protocols are proposed for meat bones, fish bones (with some restrictions) and fruits such as dried grapes and papaya. The protocol for pistachio nuts and fruits such as strawberries is more complicated and further research is needed prior the organization of future intercomparisons. A quantitative intercomparison on poultry bones was also organized. Laboratories were able to distinguish between chicken bones irradiated at 1 to 3 kGy or 7 to 10 kGy. (author)

Radiation-induced mutations in fish

International Nuclear Information System (INIS)

Schroeder, J.H.

1980-01-01

X-ray-induced mutations in teleostean fish were studied from the point of social behavior. A significant reduction in male aggression was found in the postirradiated F 1 generation after the irradiation of parental oogonia and spermatogonia, with 2 x 500 R (24 hr apart) of x-rays, but did not alter the aggression of F 1 females. A study on backcross generation of irradiated line fitted with a two-factor model of dominant genetic factors, high- and low-aggressive, which co-acted additively in repressing the male aggression. Social cohesiveness was compared between F 1 convict cichlides (C. nigrofasciatum) exposed by 0, 250, 500, 750, 1000, and 2000 R of x-rays. The best response was observed in males with 500 R and in females with 750 R. While an increase in cohesiveness was observed in F 1 males with 500 R, the cohesiveness of F 1 females decreased with 750 and 200 R, suggesting that the increase in male was associated with a reduction of inter-male aggression. A new ''guppy male courtship activity test'' was carried out in the offsprings of irradiated guppy, maintained in seawater and in freshwater. The mean values of both the frequency and the duration of four behavioral traits of the male guppy increased in postirradiated F 1 generation of the seawater substrain but were unchanged in that of freshwater's. In F 2 generation the mean values of the same behavioral characters decreased in both seawater and freshwater substrains. (Nakanishi, T.)

Radiation decontamination of Bolti Nile fish (Tilapia nilotica) and its fillets from some pathogenic and market bacteria

International Nuclear Information System (INIS)

Elfouly, M.Z.; Abdelbaki, M.M.; Roushdy, M.M.; Taha, R.A.; Yousef, B.M.

1984-01-01

Application of different dose levels of gamma radiation (0.25-3.0 KGy) on bolti fish resulted in remarkable suppression of the pathogenic organisms contaminating the samples. The D 10 values were found to be 0.31, 0.55 and 0.63 KGy for the Escherichia coli, Staphylococcus aureus and Streptococcus faecalis respectively. It has been found that the dose of 3.0 KGy is almost sufficient for 5 log cycles reduction of strept. faecalis being the most radio-resistant species of these organisms. Irradiation considerably decreased the numbers of salmonella typhimurium artificially contaminated the whole bolti fish and bolti fillets. The D 10 value of S.thyphimurium for whole bolti fillets. For the reduction of 5 log cycles of S.typhimurium, radiation dose levels of at least 4.50 KGy for the whole fish and 2.0 KGy for fish fillets were required

Benefits of food irradiation to the trade in seafood

Energy Technology Data Exchange (ETDEWEB)

Dollar, Alexander M

1986-12-31

The Codex Alimentarius Commission of 1979 recognizes the purposes of irradiating teleost fish and fish products, which are to control insect infestation of dried fish during storage and marketing (average dose up to 1 kGy). To reduce microbiological load of packaged or un packaged fish or fish products (average dose up to 2.2 kGy). To reduce the numbers of certain pathogenic micro-organisms in packaged or un packaged fish and fish products (average dose up to 2.2 kGy). Dried Fish Products The most promising application for radiation processing of fish products is disinfestation. Insect damage reduces the amount of marketable product by 20% or more, and also results in loss of nutritional value . Merchants adjust market prices by mark-ups to recover the value of the product lost, increasing costs to consumers for a product of lower quality. Radiation at less than 0.7 kGy will prevent insect development without affecting nutritional values and will prevent market losses. Merchants will be able to sell products at reasonable mark-ups since storage losses will be reduced sharply. Packaging will be required to prevent re infestation. The cost of treatment and packaging will be less than 1% of the value of the product. Manufactured Fish Products Combined heat and radiation processing of medium moisture manufactured fish products such as fish sausage, fish balls, fish noodles and similar analogues will eliminate most micro-organisms responsible for market losses and potential health problems. A radiation dose, less than 2 kGy, combined with mild heat, 45 degrees C, will achieve at least 5 log reduction in the most probable microbiological contaminants. The cost of such radiation processing will be less than 5% of the value of the product. Marketing of the packaged product could be through traditional channels or in the evolving supermarket system. Shrimp, Shellfish and Fish Fillets. The primary problem for the more traditional product forms is quality control of the raw

Benefits of food irradiation to the trade in seafood

International Nuclear Information System (INIS)

Dollar, Alexander M.

1985-01-01

The Codex Alimentarius Commission of 1979 recognizes the purposes of irradiating teleost fish and fish products, which are to control insect infestation of dried fish during storage and marketing (average dose up to 1 kGy). To reduce microbiological load of packaged or un packaged fish or fish products (average dose up to 2.2 kGy). To reduce the numbers of certain pathogenic micro-organisms in packaged or un packaged fish and fish products (average dose up to 2.2 kGy). Dried Fish Products The most promising application for radiation processing of fish products is disinfestation. Insect damage reduces the amount of marketable product by 20% or more, and also results in loss of nutritional value . Merchants adjust market prices by mark-ups to recover the value of the product lost, increasing costs to consumers for a product of lower quality. Radiation at less than 0.7 kGy will prevent insect development without affecting nutritional values and will prevent market losses. Merchants will be able to sell products at reasonable mark-ups since storage losses will be reduced sharply. Packaging will be required to prevent re infestation. The cost of treatment and packaging will be less than 1% of the value of the product. Manufactured Fish Products Combined heat and radiation processing of medium moisture manufactured fish products such as fish sausage, fish balls, fish noodles and similar analogues will eliminate most micro-organisms responsible for market losses and potential health problems. A radiation dose, less than 2 kGy, combined with mild heat, 45 degrees C, will achieve at least 5 log reduction in the most probable microbiological contaminants. The cost of such radiation processing will be less than 5% of the value of the product. Marketing of the packaged product could be through traditional channels or in the evolving supermarket system. Shrimp, Shellfish and Fish Fillets. The primary problem for the more traditional product forms is quality control of the raw

Certification of total arsenic, dimethylarsinic acid and arsenobetaine contents in a tuna fish powder (BCR-CRM 627)

DEFF Research Database (Denmark)

Lagarde, F.; Amran, M. B.; Leroy, M. J. F.

1999-01-01

Tuna fishes were collected in the Straits of Messina (Italy), were dissected and dorsal muscles minced, freeze-dried, ground and sieved. The obtained powder was stabilised by gamma-irradiation and filled into brown glass bottles. The homogeneity and stability at +20 degrees C and +40 degrees C we...

49 CFR 173.218 - Fish meal or fish scrap.

Science.gov (United States)

2010-10-01

... 49 Transportation 2 2010-10-01 2010-10-01 false Fish meal or fish scrap. 173.218 Section 173.218... Fish meal or fish scrap. (a) Except as provided in Column (7) of the HMT in § 172.101 of this subchapter, fish meal or fish scrap, containing at least 6%, but not more than 12% water, is authorized for...

Fish Ontology framework for taxonomy-based fish recognition

Science.gov (United States)

Ali, Najib M.; Khan, Haris A.; Then, Amy Y-Hui; Ving Ching, Chong; Gaur, Manas

2017-01-01

Life science ontologies play an important role in Semantic Web. Given the diversity in fish species and the associated wealth of information, it is imperative to develop an ontology capable of linking and integrating this information in an automated fashion. As such, we introduce the Fish Ontology (FO), an automated classification architecture of existing fish taxa which provides taxonomic information on unknown fish based on metadata restrictions. It is designed to support knowledge discovery, provide semantic annotation of fish and fisheries resources, data integration, and information retrieval. Automated classification for unknown specimens is a unique feature that currently does not appear to exist in other known ontologies. Examples of automated classification for major groups of fish are demonstrated, showing the inferred information by introducing several restrictions at the species or specimen level. The current version of FO has 1,830 classes, includes widely used fisheries terminology, and models major aspects of fish taxonomy, grouping, and character. With more than 30,000 known fish species globally, the FO will be an indispensable tool for fish scientists and other interested users. PMID:28929028

Fish Ontology framework for taxonomy-based fish recognition

Directory of Open Access Journals (Sweden)

Najib M. Ali

2017-09-01

Full Text Available Life science ontologies play an important role in Semantic Web. Given the diversity in fish species and the associated wealth of information, it is imperative to develop an ontology capable of linking and integrating this information in an automated fashion. As such, we introduce the Fish Ontology (FO, an automated classification architecture of existing fish taxa which provides taxonomic information on unknown fish based on metadata restrictions. It is designed to support knowledge discovery, provide semantic annotation of fish and fisheries resources, data integration, and information retrieval. Automated classification for unknown specimens is a unique feature that currently does not appear to exist in other known ontologies. Examples of automated classification for major groups of fish are demonstrated, showing the inferred information by introducing several restrictions at the species or specimen level. The current version of FO has 1,830 classes, includes widely used fisheries terminology, and models major aspects of fish taxonomy, grouping, and character. With more than 30,000 known fish species globally, the FO will be an indispensable tool for fish scientists and other interested users.

Results of wholesomeness test on basic plan of research and development of food irradiation (7 items)

International Nuclear Information System (INIS)

Furuya, Tsuyoshi

1989-01-01

Twenty years have elapsed since the general research on food irradiation was begun in Japan as the new technology for food preservation, and the research on the wholesomeness of irradiated foods has been carried out in wide range together with the research on irradiation effect, irradiation techniques and economical efficiency. The wholesomeness of irradiated foods includes chronic toxicity including carcinogenic property in the continuous intake for long period, the effect to reproduction function over many generations and the possibility of giving hereditary injury to cells, the nutritional adequacy required for the sustenance of life and the increase of health, and microbiological safety. In Japan, the research on food irradiation was designated as an atomic energy specific general research, and as the objects of research, potato and onion for the prevention of germination, rice and wheat for the protection from noxious insects, fish paste products, wienerwurst and mandarin orange for sterilization were selected. For the irradiation, Co-60 gamma ray was used except the case of mandarin orange using electron beam. The research on all 7 items was finished, and the irradiation of potato was permitted. (K.I.)

Energy uses in combination processes applying irradiation

International Nuclear Information System (INIS)

Brynjolfsson, A.

1998-01-01

The costs of energy in the food system are significant and have increased as a result of the growth in population worldwide. This, in turn, demands an increased harvest per area of land, and thus intensive agriculture. The energy used in the food system is not only a drain on limited resources but also has an adverse impact on the environment. It is therefore important to devise methods that reduce energy in all undertakings. The energy used in food irradiation is relatively low compared with other methods and relative to the amount of energy used in producing food. for this reason, food irradiation is an environmentally friendly method and the costs of processing and preserving food do not depend greatly on the fluctuating costs of renewable energy sources such as oil. Irradiation in 60 Co facilities uses a very small amount of energy, about 0.032-0.0465 MJ/kg for radicidation doses of 3 kGy. Irradiation in 5 MV DC electron accelerator facilities uses about twice as much energy; 10 MV travelling wave accelerator facilities use about five times as much and 5 MV X ray facilities about 25 times as much as 60 Co facilities. In practice, X ray facilities are employed only for low dose applications such as sprout inhibition, inactivation of trichina in pork products and disinfestation of fruits, therefore the energy used in low. Frequently, irradiation can be used in combination with other low energy methods such as the sun drying of spices, condiments, vegetables and fish. The overall method of preservation is then particularly environmentally friendly and results in microbiologically safe and wholesome food. (author)

Agroindustrial and Chicken Poultry Waste as Feed Supplement for Nila Fish (Oreochromis sp)

International Nuclear Information System (INIS)

Harsojo, L.S.; Andini, S.H.; Rosalina, S.; Suwirma

2000-01-01

An experiment was conducted to study the use of industrial waste such as soybean sauce waste, tofu waste and chicken manure as feed supplement for nila fish raised in in ponds to increase the body weight. There were four compositions i.e composition A consisted of soybean sauce waste mixed with the other materials; composition B consisted of irradiated chicken manure mixed with the other materials; composition C was commercial pellet as control and composition D was tofu waste . The feeding with the amount of 3% from total body weight was given to the fishes three times per day. The quality of food measured with the conversion value (amount of feed for 1 kg body weight gain) and the quality of water i.e pH, temperature and oxygen concentration were also measured. Determination of heavy metal content in fish and water were carried out using the atomic absorption spectrophotometer (AAS). Results of the experiment showed that feed of composition A (soybean sauce waste) at 12 th 21 st weeks had lowest conversion value although statistically there was no different significant among the others feed. The content of heavy metals in all fish and water were under permissible limit and also for Fe content was also under permissible limit.There were no Salmonella found in the industrial waste. This means that industrial waste can be used safely as feed supplement for fish and has also the same effect compared to the commercial pelletized for the growth of fish. The water quality was found suitable for the growth of fish

Chlorophyllin as a possible measure against vectors of human parasites and fish parasites

Directory of Open Access Journals (Sweden)

Peter Rolf Richter

2014-06-01

Full Text Available Water soluble chlorophyll (chlorophyllin exerts pronounced photodynamic activity. Chlorophyllin is a potential remedy against mosquito larvae and aquatic stages in the life cycle of parasites as well as against ectoparasites in fish. In the recent years it was found that mosquito larvae and other pest organisms can be killed by means of photodynamic substances such as different porphyrin derivates (e.g. hematoporphyrin, meso-tri(N-methylpyridyl, meso-mono(N-tetra-decylpyridyl porphyrine, hematoporphyrin IX, or hermatoporphyrin formula (HPF. It was found that incubation of mosquito larvae in chlorophyllin solution and subsequent irradiation results in photodynamic destruction of the larvae. Incorporation of about 8 ng chlorophyllin per larvae was sufficient to induce its death. In fish mass cultivation ichthyophthiriosis is a severe parasitic protozoan disease caused by the ciliate Ichthyophthirius multifiliis. It was found that incubation of infected fishes in chlorophyllin and subsequent illumination reduced the number of trophonts significantly (more than 50 %. The fishes were not impaired. Chlorophyllin and other photodynamic substances may become a possible countermeasure against I. multifiliis and other ectoparasites in aquaculture. The effectiveness of chlorophyllin depends on light attenuation in the water body.

Do bacteria, not fish, produce 'fish kairomone'?

NARCIS (Netherlands)

Ringelberg, J.; Van Gool, E.

1998-01-01

Fish-associated chemicals enhance phototactic downward swimming in Daphnia. If perch were treated with the antibiotic ampicillin, this enhancement was significantly decreased. Therefore, not fish, but bacteria associated with fish, seem to produce this kairomone. [KEYWORDS: Diel vertical migration;

Adoption Of Improved Fish Technologies Among Fish Farmers In ...

African Journals Online (AJOL)

A shortfall exists between fish supply and fish demand in the country despite the introduction of improved technology to fish farmers. This led to huge wage bill on the importation of fish to meet the protein need of the ever increasing population. This prompted this study with focus on adoption of improved fish technologies ...

Which Fish Should I Eat? Perspectives Influencing Fish Consumption Choices

Science.gov (United States)

Choi, Anna L.; Karagas, Margaret R.; Mariën, Koenraad; Rheinberger, Christoph M.; Schoeny, Rita; Sunderland, Elsie; Korrick, Susan

2012-01-01

Background: Diverse perspectives have influenced fish consumption choices. Objectives: We summarized the issue of fish consumption choice from toxicological, nutritional, ecological, and economic points of view; identified areas of overlap and disagreement among these viewpoints; and reviewed effects of previous fish consumption advisories. Methods: We reviewed published scientific literature, public health guidelines, and advisories related to fish consumption, focusing on advisories targeted at U.S. populations. However, our conclusions apply to groups having similar fish consumption patterns. Discussion: There are many possible combinations of matters related to fish consumption, but few, if any, fish consumption patterns optimize all domains. Fish provides a rich source of protein and other nutrients, but because of contamination by methylmercury and other toxicants, higher fish intake often leads to greater toxicant exposure. Furthermore, stocks of wild fish are not adequate to meet the nutrient demands of the growing world population, and fish consumption choices also have a broad economic impact on the fishing industry. Most guidance does not account for ecological and economic impacts of different fish consumption choices. Conclusion: Despite the relative lack of information integrating the health, ecological, and economic impacts of different fish choices, clear and simple guidance is necessary to effect desired changes. Thus, more comprehensive advice can be developed to describe the multiple impacts of fish consumption. In addition, policy and fishery management inter-ventions will be necessary to ensure long-term availability of fish as an important source of human nutrition. PMID:22534056

Fish Rhabdoviruses

Science.gov (United States)

Kurath, G.; Winton, J.

2008-01-01

Many important viral pathogens of fish are members of the family Rhabdoviridae. The viruses in this large group cause significant losses in populations of wild fish as well as among fish reared in aquaculture. Fish rhabdoviruses often have a wide host and geographic range, and infect aquatic animals in both freshwater and seawater. The fish rhabdoviruses comprise a diverse collection of isolates that can be placed in one of two quite different groups: isolates that are members of the established genusNovirhabdovirus, and those that are most similar to members of the genus Vesiculovirus. Because the diseases caused by fish rhabdoviruses are important to aquaculture, diagnostic methods for their detection and identification are well established. In addition to regulations designed to reduce the spread of fish viruses, a significant body of research has addressed methods for the control or prevention of diseases caused by fish rhabdoviruses, including vaccination. The number of reported fish rhabdoviruses continues to grow as a result of the expansion of aquaculture, the increase in global trade, the development of improved diagnostic methods, and heightened surveillance activities. Fish rhabdoviruses serve as useful components of model systems to study vertebrate virus disease, epidemiology, and immunology.

Fish for Feed vs Fish for Food

OpenAIRE

Allan, Geoff L.

2004-01-01

Aquaculture is the fastest-growing food producing industry sector in the world. Demand for feed ingredients, particularly for preferred protein sources such as fishmeal, fish oil and ‘trash fish’, has also increased, raising questions about sustainability and uses of fish for aquaculture feeds or directly as human food. Approximately 30 million metric tonnes (MMT) of fish from capture fisheries are used each year to produce fishmeal and fish oil. The species used are not usually consumed dire...

Fish Allergy

Science.gov (United States)

... Safe Videos for Educators Search English Español Fish Allergy KidsHealth / For Parents / Fish Allergy What's in this ... Print en español Alergia al pescado About Fish Allergy A fish allergy is not exactly the same ...

Detection of genomic instability in α-irradiated and bystander human fibroblasts

International Nuclear Information System (INIS)

Ponnaiya, B.; Jenkins-Baker, G.; Bigelow, A.; Marino, S.; Geard, C.R.

2003-01-01

well. Currently experiments are ongoing to examine irradiated and bystander cells at immediate and delayed times for the presence of chromosomal aberrations that are not detectable by standard Giemsa staining (e.g. translocations) using mFISH analyses

Evaluation of gamma radiation induced genetic damage in the fish Cyprinus carpio using comet assay

International Nuclear Information System (INIS)

Praveen Kumar, M.K.; Shyama, S.K.; Bhagat, S.S.; Chaubey, R.C.

2013-01-01

Radionuclides released from various sources including the industries, as well as, accidental release during a nuclear disaster can contaminate inland water bodies. Suitable bio-monitoring methods/biomarkers are the need of the day to assess the impact of high/low levels of radiation exposure in aquatic environment. Fishes are very important as a group of ecologically and commercially important non-human biota and are often used as a bioindicators of aquatic pollution. Present work was carried out to assess the genotoxic effect of gamma radiation on fresh water fish Cyprinus carpio (common carp) in vivo using comet assay. Fishes were irradiated with 2, 4, 6, 8 and 10 Gy of gamma rays using a teletherapy machine and comet assay was performed on nucleated erythrocytes after 24, 48 and 72 h of irradiation . A significant increase in % tail DNA was observed at all the doses of gamma radiation as compared to controls indicating radiation induced DNA damage in a dose-dependent manner. Maximum % tail DNA was observed at 24 h which gradually declined till 72 h, in a time-dependent manner. This decrease in damage may indicate repair of the damaged DNA and or loss of heavily damaged cells, over a period of time. The study reveals that the comet assay may be used as a sensitive and rapid method to detect genotoxicity of gamma radiation and other environmental pollutants in sentinel species. (author)

Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films.

Science.gov (United States)

Otoni, Caio G; Avena-Bustillos, Roberto J; Chiou, Bor-Sen; Bilbao-Sainz, Cristina; Bechtel, Peter J; McHugh, Tara H

2012-09-01

Cold- and warm-water fish gelatin granules were exposed to ultraviolet-B radiation for doses up to 29.7 J/cm(2). Solutions and films were prepared from the granules. Gel electrophoresis and refractive index were used to examine changes in molecular weight of the samples. Also, the gel strength and rheological properties of the solutions as well as the tensile and water vapor barrier properties of the films were characterized. SDS-PAGE and refractive index results indicated cross-linking of gelatin chains after exposure to radiation. Interestingly, UV-B treated samples displayed higher gel strengths, with cold- and warm-water fish gelatin having gel strength increases from 1.39 to 2.11 N and from 7.15 to 8.34 N, respectively. In addition, both gelatin samples exhibited an increase in viscosity for higher UV doses. For gelatin films, the cold-water fish gelatin samples made from irradiated granules showed greater tensile strength. In comparison, the warm-water gelatin films made from irradiated granules had lower tensile strength, but better water vapor barrier properties. This might be due to the UV induced cross-linking in warm-water gelatin that disrupted helical structures. Journal of Food Science copy; 2012 Institute of Food Technologists® No claim to original US government works.

Fish consumption and track to a fish feed formulation

Science.gov (United States)

Cai-Juan, Soong; Ramli, Razamin; Rahman, Rosshairy Abdul

2015-12-01

Strategically located in the equator, Malaysia is blessed with plenty of fish supply. The high demand in fish consumption has helped the development in the fishery industry and provided numerous jobs in the secondary sector, contributing significantly to the nation's income. A survey was conducted to understand the trend of current demands for fish for the purpose of designing a feed formulation, which is still limited in this area of study. Results showed that grouper fish in restaurants commanded a very high price compared to other species of fish. Tiger grouper gained the highest demand in most restaurants, while giant grouper had the highest price in restaurants. Due to the demand and challenges to culture this type of fish, a framework for fish feed formulation is proposed. The formulation framework when materialized could be an alternative to the use of trash fish as the feed for grouper.

75 FR 6058 - Federal Sport Fish Restoration; California Department of Fish and Game Fish Hatchery and Stocking...

Science.gov (United States)

2010-02-05

...] Federal Sport Fish Restoration; California Department of Fish and Game Fish Hatchery and Stocking Program... (NEPA) of 1969, as amended, for the EIR/EIS jointly prepared with CDFG. Under the Sport Fish Restoration... has authority to grant Federal funds from the Sport Fish Restoration and Boating Trust Fund to support...

Relative and combined effects of habitat and fishing on reef fish communities across a limited fishing gradient at Ningaloo.

Science.gov (United States)

Wilson, Shaun K; Babcock, Russ C; Fisher, Rebecca; Holmes, Thomas H; Moore, James A Y; Thomson, Damian P

2012-10-01

Habitat degradation and fishing are major drivers of temporal and spatial changes in fish communities. The independent effects of these drivers are well documented, but the relative importance and interaction between fishing and habitat shifts is poorly understood, particularly in complex systems such as coral reefs. To assess the combined and relative effects of fishing and habitat we examined the composition of fish communities on patch reefs across a gradient of high to low structural complexity in fished and unfished areas of the Ningaloo Marine Park, Western Australia. Biomass and species richness of fish were positively correlated with structural complexity of reefs and negatively related to macroalgal cover. Total abundance of fish was also positively related to structural complexity, however this relationship was stronger on fished reefs than those where fishing is prohibited. The interaction between habitat condition and fishing pressure is primarily due to the high abundance of small bodied planktivorous fish on fished reefs. However, the influence of management zones on the abundance and biomass of predators and target species is small, implying spatial differences in fishing pressure are low and unlikely to be driving this interaction. Our results emphasise the importance of habitat in structuring reef fish communities on coral reefs especially when gradients in fishing pressure are low. The influence of fishing effort on this relationship may however become more important as fishing pressure increases. Copyright © 2012 Elsevier Ltd. All rights reserved.

Fishing degrades size structure of coral reef fish communities.

Science.gov (United States)

Robinson, James P W; Williams, Ivor D; Edwards, Andrew M; McPherson, Jana; Yeager, Lauren; Vigliola, Laurent; Brainard, Russell E; Baum, Julia K

2017-03-01

Fishing pressure on coral reef ecosystems has been frequently linked to reductions of large fishes and reef fish biomass. Associated impacts on overall community structure are, however, less clear. In size-structured aquatic ecosystems, fishing impacts are commonly quantified using size spectra, which describe the distribution of individual body sizes within a community. We examined the size spectra and biomass of coral reef fish communities at 38 US-affiliated Pacific islands that ranged in human presence from near pristine to human population centers. Size spectra 'steepened' steadily with increasing human population and proximity to market due to a reduction in the relative biomass of large fishes and an increase in the dominance of small fishes. Reef fish biomass was substantially lower on inhabited islands than uninhabited ones, even at inhabited islands with the lowest levels of human presence. We found that on populated islands size spectra exponents decreased (analogous to size spectra steepening) linearly with declining biomass, whereas on uninhabited islands there was no relationship. Size spectra were steeper in regions of low sea surface temperature but were insensitive to variation in other environmental and geomorphic covariates. In contrast, reef fish biomass was highly sensitive to oceanographic conditions, being influenced by both oceanic productivity and sea surface temperature. Our results suggest that community size structure may be a more robust indicator than fish biomass to increasing human presence and that size spectra are reliable indicators of exploitation impacts across regions of different fish community compositions, environmental drivers, and fisheries types. Size-based approaches that link directly to functional properties of fish communities, and are relatively insensitive to abiotic variation across biogeographic regions, offer great potential for developing our understanding of fishing impacts in coral reef ecosystems. © 2016

Essential Fish Habitat (EFH) Areas Protected From Fishing

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — Designated Essential Fish Habitat (EFH) areas where fishing or the use of fishing gears has been restricted or modified in order to minimize the adverse effects of...

Pasteurization of fish meal by irridation. Pt. 3

International Nuclear Information System (INIS)

Reusse, U.; Messow, C.; Geister, R.; Tieraerztliche Hochschule Hannover

1979-01-01

Earlier experiments showed that pigs had a higher mitosis rate in the crypt region of the jejunum compared with control animals when the fish meal constituted part of their diet had been irradiated with 0.7 or 0.4 Mrad in order to destroy slamonellas. In these repeated experiments a statistically significant increase in mitosis rate was again found in some animal groups. On the other hand, some control pigs had high significantly varying mitosis rates. The findings reveal that correctly randomized groups of pigs may contain groups which show significantly higher mitosis rates than others, purely as a matter of chance. This heterogeneity may result in demonstrable differences in mitosis rates between control and experimental groups being due solely to chance. A subsequent follow-up of the earlier records on mitosis rates confirmed this marked heterogeneity of the natural mitosis rate in pigs. On these grounds, the former conclusion that feeding the irradiated food to pigs resulted in a higher mitosis rate is considered no longer valid. (orig.) 891 AJ/orig. 892 GR [de

Radiation preservation of mackerel. Part of a coordinated programme on radiation preservation of Asian fish and fishery products

International Nuclear Information System (INIS)

Hussain, A.M.; Ashraf Chaudry, M.

1979-10-01

Effect of irradiation on shelf-life extension of mackerel (Rastrelliger kanagurta) stored at different temperatures was investigated. The microbial load in the unirradiated samples stored at both the temperatures reached the acceptability limit after 7 days at 1-3 0 C and after 3 days at 7-8 0 C. In the irradiated (150 krad) samples the same level of bacterial acceptability was attained between 2-3 weeks at 1-3 0 C and between 7-11 days at 7-8 0 C. In the unirradiated samples Pseudomonas and Proteus dominated after one month storage at 1-3 0 C whereas at 7-8 0 C, Bacillus was also encountered in addition to Pseudomonas and Proteus during the entire storage period. In the irradiated samples at 1-3 0 C, Achromobacter and Flavobacterium were dominant while Bacillus and Micrococcus were also prominent. At 7-8 0 C Achromobacter-Moraxella and Bacillus were dominant in all the irradiated samples, while at higher doses Sarcina and Lactobacillus were also isolated in high numbers. Moisture and protein contents decreased and driploss increased significantly during storage of fish. Dipping of fish fillets in 10% SPP for 10 minutes minimized the driploss significantly. A dose of 150 krad in combination with 10% SPP treatment could extend the market-life of mackerel for 2 weeks over unirradiated control and prevent loss of drip during storage at 1-3 0 C. At 7-8 0 C, one week extension in shelf-life was obtained on the basis of microbial studies

Food irradiation for developing countries in Africa

International Nuclear Information System (INIS)

1990-12-01

The amount of post-harvest losses of food is considered to be highest on the African continent. As a result, increasing numbers of countries in Africa are suffering from problems of hunger and malnutrition, which range from chronic to acute. Food irradiation could play an important role in reducing the high rate of food losses especially in the case of food grain, root crops and dried food in this continent provided that proper infrastructure to employ this technique could be identified. Irradiation could contribute positively to the safety of food from microbiological and parasitic infection. A panel of experts participated at the round table discussion to assess the potential application of the technology in Africa. Some of the items for which technical feasibility has been established for food irradiation preservation include yams, onions, potatoes, maize, millet, sorghum, cowpeas and other pulses, cocoa beans, spices (pepper) and condiments, meat and poultry, fish and fishery products, animal feed, etc. In considered the local demand, a suitable choice of the type and size of the facility should be made. The design should allow up-grading in both size and automated operation to meet future expansion of the existing facility, but small commercial scale facilities, of low cost, should be considered to start with. Whatever type of equipment chosen, (whether Gamma or Electron Beam) safety, reliability, maintainability, and simplicity of operation should be of major consideration. It is recognized that for a project to be concluded on a reasonable schedule, technology transfer and training should be incorporated into the complete package. In addition back-up technical infrastructure in the country should be strengthened. The effective procedures demonstrated in a number of countries for performing consumer acceptance studies on irradiated foods, should be adopted in a slightly modified form adapted to the different target populations. Such studies should be

Influence of on-board irradiation on the shelflife of redfish. Pt. 2

International Nuclear Information System (INIS)

Karnop, G.; Antonacopoulos, N.; Muenzer, R.

1978-01-01

Bacteriological and chemical investigations on extending the shelflife of fresh iced unpacked redfish (Sebastes marinus) be 100 krad irradiation were carried out during two voyages of RV 'Anton Dohrn'. Bacteriological criteria indicated no shelflife extension on one voyage and an extension by 5 - 7 days on the other voyage. Chemical indices indicated an extension of 4 - 6 and more then 10 days, respectively. Delayed irradiation after 7 days storage in ice influenced only the chemical values (4 - 6 days shelflife extension), while reirradiation on the 6th day affected both the bacteriological (some days extension) and the chemical values (more than 10 days extension). The greatest effect was obtained with whole fish irradiated and stored in plastic bags, which - due to the dominance of biologically largely inactive Moraxella sp. - on the 28th day showed nearly the initial chemical values. Together with the previously published sensoric findings (13) these results indicate no or only a slight prolongation of shelflife of unpacked iced redfish due to irradiation at once or on the 7th day or both at once and on the 7th day. (orig.) [de

Consideration on detection of irradiated rainbow trout by ESR method and 2-alkylcyclobutanone analysis

International Nuclear Information System (INIS)

Tanabe, Hiroko; Goto, Michiko

2002-01-01

Relative ESR strength of rib, backbone and opercular bone from irradiated culture rainbow trout was direct proportional to dose between 0.56kGy and 5.7kGy. Relative ESR strength of rib was higher than that of backbone. Although only 5mg of otolith was obtained from one rainbow trout, bone density of otolith is so high that relative ESR strength of otolith showed about 20-fold higher value than that of rib. In GCMS-SIM analysis of RCB, radiolytic compounds of lipid of fish meat, the amount of both DCB and TCB formed, estimated from ion concentrations of m/z98, were direct proportional to dose between 1.1kGy and 11.1kGy. Neither DCB nor TCB was detected in unirradiated sample. The ratio of amount of DCB formed to amount of TCB formed was nearly 4.4, which is the ratio of palmitic acid content to stearic acid content in rainbow trout, denoted in Standard Tables of Food Composition in Japan; Lipid composition of Foods. Finally, we propose to use detection of radiolytic compound, RCB, and measurement of ESR of high-density bone together for reliable identification of irradiated fish. (author)

Consideration on detection of irradiated rainbow trout by ESR method and 2-alkylcyclobutanone analysis

International Nuclear Information System (INIS)

Tanabe, H.; Goto, M.

2002-01-01

R elative ESR strength of rib, backbone and opercular bone from irradiated culture rainbow trout was direct proportional to dose between 0.56kGy and 5.7kGy. Relative ESR strength of rib was higher than that of backbone. Although only 5mg of otolith was obtained from one rainbow trout, bone density of otolith is so high that relative ESR strength of otolith showed about 20-fold higher value than that of rib. In GCMS-SIM analysis of RGB, radiolytic compounds of lipid of fish meat, the amount of both DCB and TCB formed, estimated from ion concentrations of m/z98, were direct proportional to dose between 1.1kGy and 11.1kGy. Neither DCB nor TCB was detected in unirradiated sample. The ratio of amount of DCB formed to amount of TCB formed was nearly 4.4, which is the ratio of palmitic acid content to stearic acid content in rainbow trout, denoted in Standard Tables of Food Composition in Japan; Lipid composition of Foods. Finally, we propose to use detection of radiolytic compound, RCB, and measurement of ESR of high-density bone together for reliable identification of irradiated fish

Fishing Fish Stem Cells and Nuclear Transplants

OpenAIRE

Hong, Yunhan

2011-01-01

Fish has been the subject of various research fields, ranging from ecology, evolution, physiology and toxicology to aquaculture. In the past decades fish has attracted considerable attention for functional genomics, cancer biology and developmental genetics, in particular nuclear transfer for understanding of cytoplasmic-nuclear relationship. This special issue reports on recent progress made in fish stem cells and nuclear transfer.

Do Fish Resist?

Directory of Open Access Journals (Sweden)

Dinesh Joseph Wadiwel

2016-03-01

Full Text Available There have been a number of scientific studies on the question of whether fish feel pain. Some have suggested that some fish indeed do feel pain and that this has significant welfare implications (2003. Others have argued that fish do not have the brain development necessary to feel pain. In terms of number of animals killed, the slaughter of sea animals for human consumption significantly exceeds that of any land animals that we use for food, and sea animal slaughter practices frequently lack any basic welfare protections. If fish can be shown to feel pain—or more importantly, if humans can agree that fish feel pain—then this would place a significant question mark over many contemporary fishing practices.  This article substitutes the question 'Do Fish Feel Pain?' with an alternative: 'Do Fish Resist?' It explores the conceptual problems of understanding fish resistance, and the politics of epistemology that surrounds and seeks to develop a conceptual framework for understanding fish resistance to human capture by exploring the development of fishing technologies - the hook, the net and contemporary aquaculture.

Consumer evaluation of fish quality as basis for fish market segmentation

DEFF Research Database (Denmark)

Verbeke, Wim; Vermeir, Iris; Brunsø, Karen

2007-01-01

evaluation: personal relevance attached to fish quality and self-confidence in fish quality evaluation, which allow segmenting the market in four fish consumer segments. The segments are typified as Uninvolved, Uncertain, Self-confident and Connoisseurs, and have distinctive behavioural, attitudinal......This paper focuses on consumer evaluation of fish quality and its association with fish consumption, risk and benefit beliefs and information processing variables. Cross-sectional data were collected from a sample of 429 consumers in March 2003 in Belgium. Two dimensions shape fish quality...... and socio-demographic profiles. The Uninvolved are mainly young males, have the lowest fish consumption level, weakest belief in health benefits from eating fish, and lowest interest in both search and credence information cues. Uncertain fish consumers are mainly females, with a tendency of lower education...

Fish Commoditization: Sustainability Strategies to Protect Living Fish

Science.gov (United States)

Lam, Mimi E.; Pitcher, Tony J.

2012-01-01

The impacts of early fishing on aquatic ecosystems were minimal, as primitive technologies were used to harvest fish primarily for food. As fishing technology grew more sophisticated and human populations dispersed and expanded, local economies transitioned from subsistence to barter and trade. Expanded trade networks and mercantilization led to…

Fish silage as feed ingredient for fish and livestock

NARCIS (Netherlands)

Rurangwa, E.; Vuuren, van A.M.; Poelman, M.

2014-01-01

The present report analyses through a literature review the potential of fish silage to valorise fish processing by-products into economically relevant protein sources for fish and livestock feed production in East Africa.

Prospects of establishing food irradiation facilities in Kenya

International Nuclear Information System (INIS)

Mustapha, A.O.; Patel, J.P.; Rathore, I.V.S.; Hashim, N.O.; Kinyua, A.M.

2001-01-01

Full text: A national project of food irradiation in the country is being proposed. At present there are no facilities for food irradiation (and food irradiation research) in Kenya. This report is therefore largely comparative between the traditional and the conventional food preservation methods on the one hand and the irradiation technique on the other. The report is also based on information from other countries where food irradiation is practiced (Kawabata, 1981) or is being also contemplated (Diop et al, 1997), as well as on the relevant report of the International Atomic Energy Agency (IAEA) on this topic (IAEA, 1993). The paper presents the statement of the research problem, i.e., in Kenya large quantities of food and other farm produces go to waste annually as a result of the inadequacies of the preservation techniques currently in use. These (other) preservation techniques, although often less controversial than the irradiation techniques, have also been found to be more expensive to run when compared to irradiation techniques. Such techniques, presently employed in Kenya, include the traditional methods (e.g. sun drying, smoke and fire drying, etc.) and modern techniques such as freezing or refrigeration, lyophilization, etc., as well as application of chemicals like insecticides and fumigants. The latter combines the disadvantages of high costs with environmental pollution and associated health risks. In this preliminary research, aimed at studying the prospects of a national food irradiation project, the following food items that are selected for their importance to the economy of the country, include potatoes, rice, maize, coffee, tea, various fruits, fish and meat. The paper also explores the economic feasibility as well as the human and technological requirements of establishing a commercial food irradiation plant, with aim of assessing the applicability of food irradiation as alternative or a complimentary approach for preservation technique in

Determination of o-tyrosine in shrimps, fish, mussels and egg-white

International Nuclear Information System (INIS)

Meier, W.; Hediger, H.; Artho, A.; Meier, E.J.M.

1993-01-01

With this new HPLC-system the o-tyrosine in irradiated shrimps, fish, mussels and egg-white is very well separated from other peaks in the chromatogram. It is not any more necessary to freeze dry the samples. Samples with an amount of o-tyrosine greater than 0.1 mg/kg are suspect. To confirm such results, the o-tyrosine fraction can be collected and the o-tyrosine can be determined either by GC/MS after derivatisation with chloro-formicacid-methylester or by a second HPLC-step using a cation exchange column. (orig./vhe)

Strontium content in otoliths of common fish species in the northern Baltic Sea

Energy Technology Data Exchange (ETDEWEB)

Lill, J-O.; Heselius, S-J. [Accelerator Laboratory, Turku PET Centre, Abo Akademi University, Turku (Finland); Himberg, M.; Hagerstand, H. [Cell Biology, Department of Biosciences, Abo Akademi University, Turku (Finland); Harju, L. [Analytical Chemistry, Department of Chemical Engineering, Abo Akademi University, Turku (Finland); Lindroos, A. [Geology and Mineralogy, Department of Natural Sciences, Abo Akademi University, Turku (Finland); Gunnelius, K.; Smâtt, J-H. [Physical Chemistry, Department of Natural Sciences, Abo Akademi University, Turku (Finland)

2013-07-01

Full text: The salinity of water in the northern Baltic Sea forms a gradient as it receives fresh water from several large rivers in the north and salty water by infrequent inflows of North Sea water in the south. The salinity of brackish water in the north-south direction (700 km) changes from about 3 to 7%. In an attempt to use the salinity gradient to study migration patterns, sagittae otoliths were collected from common fish species caught at different locations along the Finnish west coast. Otoliths from fishes caught in fresh-water lakes in Finland and Estonia were also included in the study for comparison. Part of the otoliths was grind and the powder was pressed to pellets which were irradiated in air with an ion beam from the Abo Akademi cyclotron and the emitted X-rays were measured. Other otoliths were embedded in epoxy and polished to reveal the ring structure. These prepared otoliths were irradiated with the ion beam to determine elemental profiles. Furthermore, XRD was applied to study the crystal structure and to identify the minerals in the otoliths. The strontium level of water is usually related to its salinity, and as the strontium ions are able to replace calcium ions in fish otoliths [1], the strontium content in fish otoliths from the same locations is expected to be very similar. However, the PIXE analyses revealed large differences in the strontium content between otoliths from different species of fish caught at the same locations. The strontium concentration in otoliths of perch and pike from the Aland Islands was about 1600 μg/g and of common whitefish 3600 μg/g. The strontium concentration in perch otoliths from the Oravais archipelago, about 400 km north of the Aland Islands, was 1400 μg/g. Corresponding concentration in otoliths of perch and pike caught in fresh-water lakes was 200 μg/g and of common whitefish from Saadjarve 400 μg/g and from Lake Inari 1000 μg/g. Otoliths of perch contained no detectable amounts of zinc (Iower

Strontium content in otoliths of common fish species in the northern Baltic Sea

International Nuclear Information System (INIS)

Lill, J-O.; Heselius, S-J.; Himberg, M.; Hagerstand, H.; Harju, L.; Lindroos, A.; Gunnelius, K.; Smâtt, J-H.

2013-01-01

Full text: The salinity of water in the northern Baltic Sea forms a gradient as it receives fresh water from several large rivers in the north and salty water by infrequent inflows of North Sea water in the south. The salinity of brackish water in the north-south direction (700 km) changes from about 3 to 7%. In an attempt to use the salinity gradient to study migration patterns, sagittae otoliths were collected from common fish species caught at different locations along the Finnish west coast. Otoliths from fishes caught in fresh-water lakes in Finland and Estonia were also included in the study for comparison. Part of the otoliths was grind and the powder was pressed to pellets which were irradiated in air with an ion beam from the Abo Akademi cyclotron and the emitted X-rays were measured. Other otoliths were embedded in epoxy and polished to reveal the ring structure. These prepared otoliths were irradiated with the ion beam to determine elemental profiles. Furthermore, XRD was applied to study the crystal structure and to identify the minerals in the otoliths. The strontium level of water is usually related to its salinity, and as the strontium ions are able to replace calcium ions in fish otoliths [1], the strontium content in fish otoliths from the same locations is expected to be very similar. However, the PIXE analyses revealed large differences in the strontium content between otoliths from different species of fish caught at the same locations. The strontium concentration in otoliths of perch and pike from the Aland Islands was about 1600 μg/g and of common whitefish 3600 μg/g. The strontium concentration in perch otoliths from the Oravais archipelago, about 400 km north of the Aland Islands, was 1400 μg/g. Corresponding concentration in otoliths of perch and pike caught in fresh-water lakes was 200 μg/g and of common whitefish from Saadjarve 400 μg/g and from Lake Inari 1000 μg/g. Otoliths of perch contained no detectable amounts of zinc (Iower

Fish elevator and method of elevating fish

Science.gov (United States)

Truebe, Jonathan; Drooker, Michael S.

1984-01-01

A means and method for transporting fish from a lower body of water to a higher body of water. The means comprises a tubular lock with a gated entrance below the level of the lower body of water through which fish may enter the lock and a discharge passage above the level of the upper body of water. The fish raising means in the lock is a crowder pulled upward by a surface float as water from the upper body of water gravitationally flows into the closed lock filling it to the level of the upper body. Water is then pumped into the lock to raise the level to the discharge passage. The crowder is then caused to float upward the remaining distance through the water to the level of the discharge passage by the introduction of air into a pocket on the underside of the crowder. The fish are then automatically discharged from the lock into the discharge passage by the out of water position of the crowder. The movement of the fish into the discharge passage is aided by the continuous overflow of water still being pumped into the lock. A pipe may be connected to the discharge passage to deliver the fish to a selected location in the upper body of water.

Development of a simple screening test to detect and determine the microbiological quality of irradiated foods

International Nuclear Information System (INIS)

Jones, K.L.; MacPhee, S.M.; Turner, A.J.; Stuckey, T.; Betts, R.P.

1995-07-01

The direct epifluorescent filter technique/aerobic plate count (DEFT/APC) method is a recognised technique for the screening of irradiated foods. When the APC of an irradiated sample is compared with the DEFT count on the same sample, the APC is found to be considerably lower than that obtained by the DEFT, thus indicating that the sample could have been irradiated. Since the development of the DEFT/APC screening method, the technique has been tested with a limited range of food products. Previous work has indicated that the storage of irradiated foods can, in certain circumstances, allow microorganisms to grow, and thus compromise the ability of the DEFT/APC method to discriminate between irradiated and unirradiated samples. In some cases the method has been shown to give high DEFT count and low APC with food samples that have not been irradiated. Potentially, foods which have undergone a food processing treatment could give a high DEFT count compared to an APC and be erroneously identified as having been irradiated. The work reported here is aimed at analysing a range of irradiated samples (meat, poultry, fish, seafood, herbs and spices), stored under different conditions, to evaluate the applicability of the screening method for use with such products. The effects of other food processes on the DEFT/APC results were also investigated. (UK)

Mercury and stable isotope signatures in caged marine fish and fish feeds

Energy Technology Data Exchange (ETDEWEB)

Onsanit, Sarayut; Chen, Min; Ke, Caihuan [State Key Laboratory for Marine Environmental Science, College of Oceanography and Environmental Science, Xiamen University, Xiamen 361005 (China); Wang, Wen-Xiong [State Key Laboratory for Marine Environmental Science, College of Oceanography and Environmental Science, Xiamen University, Xiamen 361005 (China)

2012-02-15

Highlights: Black-Right-Pointing-Pointer Mercury concentrations in caged fish were closely related to Hg concentrations in fish feeds. Black-Right-Pointing-Pointer The trophic transfer factor of methylmercury was dependent on fish feeds, and was the highest for fish fed on pellet feeds. Black-Right-Pointing-Pointer Fish farming may be a good way of reducing the human exposure to Hg because Hg levels can be carefully controlled. - Abstract: Total mercury (THg) and methylmercury (MeHg) concentrations were determined in four species of marine caged carnivorous fish, one species of herbivorous fish and three types of fish feeds (dried pellet feed, forage fish and fish viscera), collected from five cage sites in the rural areas along Fujian coastline, China. For the carnivorous fish, the concentrations of THg and MeHg ranged from 0.03 to 0.31 {mu}g/g and from 0.02 to 0.30 {mu}g/g on wet weight basis, respectively. The concentrations were lower for the herbivorous fish with both within the range of 0.01-0.03 {mu}g/g. Out of the three tested fish feeds, tuna viscera contained the highest level of mercury (0.20 {mu}g/g THg and 0.13 {mu}g/g MeHg), with pellet feed containing the lowest level (0.05 {mu}g/g THg and 0.01 {mu}g/g MeHg). The calculated trophic transfer factor of MeHg was the highest (12-64) for fish fed on pellet feeds, and was the lowest for fish fed on tuna viscera. A significant relationship was found between Hg concentrations in caged fish and in fish feeds, thus Hg was primarily accumulated from the diet. Furthermore, the stable isotope {delta}{sup 15}N was positively correlated with the Hg concentration in two caged sites, indicating that {delta}{sup 15}N may be a suitable tool for tracking mercury in caged fish. We conclude that fish farming may be a good way of reducing the human exposure to Hg because mercury levels can be carefully controlled in such farming systems.

Mercury and stable isotope signatures in caged marine fish and fish feeds

International Nuclear Information System (INIS)

Onsanit, Sarayut; Chen, Min; Ke, Caihuan; Wang, Wen-Xiong

2012-01-01

Highlights: ► Mercury concentrations in caged fish were closely related to Hg concentrations in fish feeds. ► The trophic transfer factor of methylmercury was dependent on fish feeds, and was the highest for fish fed on pellet feeds. ► Fish farming may be a good way of reducing the human exposure to Hg because Hg levels can be carefully controlled. - Abstract: Total mercury (THg) and methylmercury (MeHg) concentrations were determined in four species of marine caged carnivorous fish, one species of herbivorous fish and three types of fish feeds (dried pellet feed, forage fish and fish viscera), collected from five cage sites in the rural areas along Fujian coastline, China. For the carnivorous fish, the concentrations of THg and MeHg ranged from 0.03 to 0.31 μg/g and from 0.02 to 0.30 μg/g on wet weight basis, respectively. The concentrations were lower for the herbivorous fish with both within the range of 0.01–0.03 μg/g. Out of the three tested fish feeds, tuna viscera contained the highest level of mercury (0.20 μg/g THg and 0.13 μg/g MeHg), with pellet feed containing the lowest level (0.05 μg/g THg and 0.01 μg/g MeHg). The calculated trophic transfer factor of MeHg was the highest (12–64) for fish fed on pellet feeds, and was the lowest for fish fed on tuna viscera. A significant relationship was found between Hg concentrations in caged fish and in fish feeds, thus Hg was primarily accumulated from the diet. Furthermore, the stable isotope δ 15 N was positively correlated with the Hg concentration in two caged sites, indicating that δ 15 N may be a suitable tool for tracking mercury in caged fish. We conclude that fish farming may be a good way of reducing the human exposure to Hg because mercury levels can be carefully controlled in such farming systems.

Tendency in fishing development and fish consumption in Serbia

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Tešić Milan

2013-01-01

Full Text Available Production and catch of fish in Serbia increases from year to year, while in the world it reached its peak at the beginning of this century. Serbia has all the favorable natural and economic conditions for further development of fishing. Out of total production, that is, annual fish catch in Serbia, the greatest part is sold by organized purchase, lower part is exported, and the reminder goes to the market through retail. It is well known that food consumption, therefore fish consumption, depends on several factors such as the production level, retail price, consumers purchasing power and their eating habits. Therefore, when analyzing the tendency of production and consumption of fish in Serbia, it is important to investigate the influence of production, price and purchasing power of consumers on it. In order to investigate the set objective, there were used corresponding quantitative data obtained by Statistical Office of the Republic of Serbia. On the basis of the original data, there were determined certain parameters, which were used as variables for calculation of correlational-regressive and maginal analysis for determining the elasticity of demand and consummation of fish per capita in Serbia. Production and catch of fish in Serbia tended to increase during the observed period, with annual growth rate of 17.4%. Beside the fact that annual growth rate is 4.8%, fish consumption per capita in Serbia is still quite small (X=4.89kg, what is a consequence of population habit to consume predominantly meat. In our study we have found out that fish consumption in Serbia mostly depend on fish production per capita (rxy=0.6364, as well as on groos (rxy=0.6045 and net (rxy=0.5969 earnings. Also, it is determined that consumption elasticity has the highest growth in regard to fish production per capita. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011

Preliminary study of the effects of gamma radiation on freshness parameters of the 'H and G' portion of Patagonian tooth fish (Dissostichus eleginoides)

International Nuclear Information System (INIS)

Principe, F.; Andreucetti, N.A.; Croci, C.A.

2003-01-01

The purpose of this work was to know the influence of gamma radiation ((1.0, 3.0 and 5.0 kGy ) over the average storage lifetime at -18 C degrees of the 'H and G' portion of Patagonian tooth fish in terms of freshness chemical parameters and certain organoleptic characteristics. In the post-irradiation short-term (90 day storage) the evolution was investigated regarding the following items: tissue pH, lipid oxidation regarding TBA index, and the basic volatile nitrogen. In reference to organoleptic quality, smell and taste were evaluated, under raw and cooked conditions. The aqueous extract pH of the 'H and G' was identical (p>0.7) for irradiated and non irradiated tissues during storage at -18 C degrees. The value of pH=7 remained almost constant during the 90 control days, both in the irradiated tissues as in the non-irradiated ones. The TBA index behaviour was similar (p>0.10) in the irradiated and non-irradiated samples throughout time. TBA values for control samples ranged from 4.5 and 5.6; and for irradiated, between 4.5 and 6.2 micro moles of tissue MA/Kg. The NBV values were not affected by the radiation doses applied (p>0.65). However, in every treatment (included the control one) a significant decrease was detected in NBV (p<0.05) from 17.3 to 14.0 mg of tissue N/100 g. Regarding smell and taste of the raw and cooked samples, all qualifications were between good and very good. Although no statistically relevant differences were detected, neither by the radiation dose applied nor by the storage time, the irradiated samples with 5.0 kGy showed a slight change in the typical taste. Based on the data obtained in this study, it can be stated that: a) Patagonian tooth fish in its H and G presentation kept at -18 C degrees shows an optimum commercial quality at least during 90 day storage. b) Ionizing radiation treatment at the doses employed had no adverse effects on the species quality under the experimental conditions used. c) This work is a useful basis for

Fish ladders: safe fish passage or hotspot for predation?

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Angelo Antonio Agostinho

Full Text Available Fish ladders are a strategy for conserving biodiversity, as they can provide connectivity between fragmented habitats and reduce predation on shoals that accumulate immediately below dams. Although the impact of predation downstream of reservoirs has been investigated, especially in juvenile salmonids during their downstream movements, nothing is known about predation on Neotropical fish in the attraction and containment areas commonly found in translocation facilities. This study analysed predation in a fish passage system at the Lajeado Dam on the Tocantins River in Brazil. The abundance, distribution, and the permanence (time spent of large predatory fish along the ladder, the injuries imposed by piranhas during passage and the presence of other vertebrate predators were investigated. From December 2002 to October 2003, sampling was conducted in four regions (downstream, along the ladder, in the forebay, and upstream of the reservoir using gillnets, cast nets and counts or visual observations. The captured fish were tagged with thread and beads, and any mutilations were registered. Fish, birds and dolphins were the main predator groups observed, with a predominance of the first two groups. The entrance to the ladder, in the downstream region, was the area with the highest number of large predators and was the only region with relevant non-fish vertebrates. The main predatory fish species were Rhaphiodon vulpinus, Hydrolycus armatus, and Serrasalmus rhombeus. Tagged individuals were detected predating along the ladder for up to 90 days. Mutilations caused by Serrasalmus attacks were noted in 36% of species and 4% of individuals at the top of the ladder. Our results suggested that the high density of fish in the restricted ladder environment, which is associated with injuries suffered along the ladder course and the presence of multiple predator groups with different predation strategies, transformed the fish corridor into a hotspot for

Myelin repair by Schwann cells in the regenerating goldfish visual pathway: regional patterns revealed by X-irradiation

Energy Technology Data Exchange (ETDEWEB)

Nona, S.N.; Stafford, C.A.; Cronly-Dillon, J.R. (Manchester Univ. (United Kingdom). Inst. of Science and Technology); Duncan, A. (Guy' s Hospital, London (United Kingdom). Dept. of Anatomy); Scholes, J. (University Coll., London (United Kingdom))

1994-07-01

In the regenerating goldfish optic nerves, Schwann cells of unknown origin reliably infiltrate the lesion site forming a band of peripheral-type myelinating tissue by 1-2 months, sharply demarcated form the adjacent new CNS myelin. To investigate this effect, we have interfered with cell proliferation by locally X-irradiating the fish visual pathway 24 h after the lesion. As assayed by immunohistochemistry and EM, irradiation retards until 6 months formation of new myelin by Schwann cells at the lesion site, and virtually abolishes oligodendrocyte myelination distally, but has little or no effect on nerve fibre regrowth. Optic nerve astrocyte processes normally fail to re-infiltrate the lesion, but re-occupy it after irradiation, suggesting that they are normally excluded by early cell proliferation at this site. Moreover, scattered myelinating Schwann cells also appear in the oligodendrocyte-depleted distal optic nerve after irradiation, although only as far as the optic tract. (Author).

Occurrence of PCDD/F, PCB, PBDE, PFAS, and organotin compounds in fish meal, fish oil and fish feed.

Science.gov (United States)

Suominen, K; Hallikainen, A; Ruokojärvi, P; Airaksinen, R; Koponen, J; Rannikko, R; Kiviranta, H

2011-10-01

We analysed polychlorinated dibenzo-p-dioxins and furans (PCDD/F, dioxins), and polychlorinated biphenyls (PCB) in 13 fish meal, five fish oil, and seven fish feed samples. Polybrominated diphenyl ethers (PBDE), organotin compounds (OTC), and perfluoroalkylated substances (PFAS) were analysed in ten fish meal, two fish oil, and two fish feed samples. All measured TEQ concentrations of PCDD/F and PCB were below the maximum levels set by Directive 2002/32/EC. There was no correlation between concentrations of WHOPCDD/F-TEQ and indicator PCB in our samples. The most common congeners among PBDEs were BDE-47 and BDE-100. BDE-209 was present in five fish meals of the ten analysed. Tributyltin (TBT) was the predominant congener in all samples except in three fish meals, where monobutyltin (MBT) was the major congener. Perfluorooctane sulphonate (PFOS) was the predominant congener in six fish meals of the ten analysed. There was large variation in concentrations and congener distributions of the studied compounds between our samples. Our results underline a need to pay special attention to the origin and purity of feed raw material of marine origin. Copyright © 2011 Elsevier Ltd. All rights reserved.

Fish elevator and method of elevating fish

Energy Technology Data Exchange (ETDEWEB)

Truebe, J.; Drooker, M.S.

1984-02-14

A means and method are disclosed for transporting fish from a lower body of water to a higher body of water. The means comprise a tubular lock with a gated entrance below the level of the lower body of water through which fish may enter the lock and a discharge passage above the level of the upper body of water. The fish raising means in the lock is a crowder pulled upward by a surface float as water from the upper body of water gravitationally flows into the closed lock filling it to the level of the upper body. Water is then pumped into the lock to raise the level to the discharge passage. The crowder is then caused to float upward the remaining distance through the water to the level of the discharge passage by the introduction of air into a pocket on the underside of the crowder. The fish are then automatically discharged from the lock into the discharge passage by the out of water position of the crowder. The movement of the fish into the discharge passage is aided by the continuous overflow of water still being pumped into the lock. A pipe may be connected to the discharge passage to deliver the fish to a selected location in the upper body of water. 6 figs.

Fish under exercise

NARCIS (Netherlands)

Palstra, A.P.; Planas, J.V.

2011-01-01

Improved knowledge on the swimming physiology of fish and its application to fisheries science and aquaculture (i.e., farming a fitter fish) is currently needed in the face of global environmental changes, high fishing pressures, increased aquaculture production as well as increased concern on fish

Research into aroma changes in irradiated foodstuffs. I.- Studies on Fish

International Nuclear Information System (INIS)

Barrero Pinero, R.; Gasco Sanchez, L.; Valverde Garcia, F.

1972-01-01

Radiolytic formation of volatile compounds have been investigated in fillets of hake, codfish and bonito gamma-irradiated at a dose range of 0.1-5 Mrads. Analytical methods have been developed by gas chromatography of functional group derivatives: carbonyls as 2,4,-dinitrophenyl hydrazones, primary and secondary amines as N-alkyl benzamides, and thiols as 2,4-dinitrophenyl alkyl thioethers. The main results are as follows: increasing with the integral dose of the whole carbonyls, the most significant components being acetaldehyde, propional dehyde and formaldehyde; no significant variations with the integral dose od the traces of ammonia, methylamine, trimethylamine, ethylamine, diethylamine, propylamine, butylamine and pentylamine found in unirradiated samples; and radiolytic formation of methanethiol and dimethyl disulfide. (Author) 98 refs

DNA metabarcoding of fish larvae for detection of non-native fishes

Science.gov (United States)

Our objective was to evaluate the use of fish larvae for early detection of non-native fishes, comparing traditional and molecular taxonomy approaches to investigate potential efficiencies. Fish larvae present an interesting opportunity for non-native fish early detection because...

Effect of gamma-irradiation to prevent the spoilage of 'retainer type Kamaboko'

International Nuclear Information System (INIS)

Ito, Hitoshi; Iizuka, Hiroshi.

1978-01-01

The species of main microorganisms which can grow in retainer-Kamaboko a kind of fish meat jelly products were Bacillus subtilis and B. pumilus at 20 0 C, and B. pumilus, B. megaterium, b. cereus, Pseudomonas and yeasts at 10 0 C. When Kamaboko was stored at 5 0 C, microorganisms capable to grow were the species of Pseudomonas, Brevibacterium, Aeromonas and yeasts. Irradiation of Kamaboko at 300 krad and 450 krad reduced the aforementioned flora to the Bacillus and yeasts, and the storage life of Kamaboko was extended about 2 times at 10 0 C. The growth of Bacillus strains at 10 0 C was suppressed for 3 days or more after destruction to about 95% of the total viable cells by irradiation at 300 krad. The putrefaction in retainer-Kamaboko was brought mainly by Bacillus, which seemed to be originated mainly from starch at a manufacturing process. The number of microorganisms in Potato starch was 200 per gram, and they were consisted mainly of Bacillus. These bacteria in starch could be almost eliminated by means of 500 krad irradiation. (auth.)

Potential applications of process irradiation in Irish industry

International Nuclear Information System (INIS)

Upton, Mary

1985-01-01

Dr. Mary Upton draws attention to the U.S.A. Food and Drugs Administration agreement to allow irradiation for fresh fruit and vegetables of up to one kilogray and of spices up to 30 kilograys. There is also the likelihood of favourable legislation in the U.K. later this year. The potential for Irish industry may well lie in the extension of shelf-life of poultry, fish, fruit and vegetables; salmonella eradication; control of sprouting in potatoes and onions; treatment of food additives such as spices and enzymes; the replacement of ethylene oxide or of ethylene dibromide as preservatives, residues of which are currently considered somewhat suspect for health reasons

Enhancement of refrigerated storage of fishery products using gamma irradiation

International Nuclear Information System (INIS)

Lewis, N.F.; Ghadi, S.V.; Doke, S.N.; Venugopal, V.; Alur, M.D.

1977-01-01

A processe combining gamma radiation treatment with refrigeration has been suggested for better utilization of sea-foods of which large quantities will be available for processing after the implementation of the expansion programme of the fishing industry in India and the present capacity of refrigeration industry may be found to be inadequate to meet the demands of the expanded fishing industry. Gamma irradiation in the range of 0.1-0.25 Mrad enhances 2-3 fold storage life of refrigerated sea-foods. Low dose radiation treatment inactivates the gram-negative bacteria, the main source of sea-food spoilage, but not C. botulinum the growth of which is inhibited by the gram-negative bacteria in unirradiated sea-foods. Care has, therefore, to be taken to use a radiation dose which does not totally eliminate these bacteria so that a small percentage which survives leads to terminal spoilage and rejection of sea-foods even before C. botulinum produces toxins thus avoiding food poisoning. (M.G.B.)

Preservation of fish and fish products by use of ionizing radiation

International Nuclear Information System (INIS)

Chuaqui-Offermanns, Noemi.

1986-09-01

This report reviews the use of the radurization process in the preservation of fish and fish products. The literature describes several aspects of the process such as the fish species and the doses required, the wholesomeness of the radurized fish, and recommendations by international authorities on the applicability of the process. Areas of further research have been identified. The report concludes that radurization is an effective process for extending the shelf life of fish and fish products. Doses ranging from 0.75 to 2.5 kGy extend the shelf life two to three times compared to unirradiated controls. The loss of nutritional value at these doses is insignificant, and no deleterious short- or long-term toxicological effects have been detected in studies on animals. However, further study is required on consumer acceptance, economic feasibility, and radiation sensitivity of parasites in fish and fish products. 159 refs

Artisan fishing and the fishing company in Óbidos, Pará

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Adriana de Aviz

2006-08-01

Full Text Available This work is product of the Project "The time of the plant: the disciplinamento of the workers of the fishing industry (Óbidos-Pará: a comparative study", developed in the years of 2002 and 2003 in the municipality of Óbidos, Pará, objectifying to understand the importance of the time in the disciplinamento of the work in the obidense fishing company. Interviews opened in entrepreneurs had been carried through of fish, controlling, heads of quality control, people in charge of hall and other actors involved in the sector fishing boat and applied half-open questionnaires with laborers and fishing. One used the photographic, recording register and the notebook of notations. The research was carried through in the fishing companies Mundial and Pasquarelli, Colony Z-19 Fishing, in the boats (river Amazon of the artisan fishing and in its residences. As central focus it was looked for to unmask the characteristics of the 'disciplined time' in the sector of improvement of the fishing company, and to detach the joint of the 'natural time' in the process of capture of the fished one. Leaving of these estimated, it was used the 'disciplined time' and the 'natural time' conceived by Thompson (1975.

Effect of UV and gamma irradiation on vitamin B6 content and protein constituents of feeds

International Nuclear Information System (INIS)

Koesters, W.W.; Kirchgessner, M.

1976-01-01

In irradiation studies using UV and gamma rays, the extent of loss of vitamin B 6 in different feeds was investigated. During UV irradiation for periods of 24, 48, 72 and 96 hours, a dependence of the vitamin B 6 destruction upon the length of irradiation was demonstrated. The extent of vitamin B 6 destruction after irradiation for 96 hours amounted to about of 33% in both dried skim milk and flaked oats. In fish meal, however, the decay of vitamin B 6 was only 17% even after 120 hours. Gamma irradiation of dried skim milk and a piglet prestarter at doses of 5, 7 and 14.3 Mrad resulted in an increasing loss of vitamin B 6 in response to the radiation dose. The addition of 0.03% ascorbic acid as an antioxidant increased the vitamin B 6 destruction, while vitamin E and smaller amounts of ascorbic acid remained without influence. In both feeds the loss of vitamin B 6 was about 40% after the dose of 14.3 Mrad. Simultaneous studies on amino acid composition and lysine availability revealed that high doses of gamma radiation may adversely affect the protein constituents of feeds. (orig.) [de

Effects of combination treatments of radiation and salt on the shelf life extension of hilsha fish (Hilsa ilisha) at low temperature

International Nuclear Information System (INIS)

Hossain, M.M.; Alam, M.Z.; Karim, A.; Rashid, H.; Khan, A.H.

1991-01-01

Investigations were made on the application of combination treatments of radiation with common salt at the doses of 50, 100 and 150 krad on the shelflife extension of hilsha fish slices at 5 deg. C. Quality assessments were made by chemical, bacteriological and sensory evaluations. The storage life of control samples of the same storage temperature was about 3 weeks, whereas salted samples treated with 100 Krad were acceptable up to 9 weeks. Results of bacteriological tests agreed well with sensory panel evaluations but chemical parameters such as TVB and TMA were not suitable index for quality assessment of irradiated salted fish samples

Concentration of elements in whole-body fish, fish fillets, fish muscle plugs, and fish eggs from the 2008 Missouri Department of Conservation General Contaminant Monitoring Program

Science.gov (United States)

May, Thomas W.; Walther, Michael J.; Brumbaugh, William G.; McKee, Michael J.

2009-01-01

This report presents the results of a contaminant monitoring survey conducted annually by the Missouri Department of Conservation to examine the levels of selected elemental contaminants in whole-body fish, fish fillets, fish muscle plugs, and fish eggs. Whole-body, fillet, or egg samples of catfish (Ictalurus punctatus, Ictalurus furcatus, Pylodictis olivaris), largemouth bass (Micropterus salmoides), walleye (Sander vitreus), crappie (Pomoxis annularis, Pomoxis nigromaculatus), shovelnose sturgeon (Scaphirhynchus platorynchus), northern hog sucker (Hypentelium nigricans), and Missouri saddled darter (Etheostoma tetrazonum) were collected from 23 sites as part of the Missouri Department of Conservation's Fish Contaminant Monitoring Program. Fish dorsal muscle plugs also were collected from walleye (Sander vitreus) at one of the sites.

Current status and regulation of food irradiation

International Nuclear Information System (INIS)

Sivinski, J.S.

1987-01-01

It is estimated by the Food and Agricultural Organization (FAO) of the United Nations that 25 to 35 percent of world food production is lost through natural causes such a pests, microbes, and insects. In the ASEAN countries alone, postharvest losses of cereals are estimated at 30 percent, fruits and vegetables at 20 to 40 percent, and up to 50 percent for fish. Some products in Africa suffer postharvest losses as high as 50 percent. One of the best responses to the problem of world hunger is preservation of what has already been grown. If postharvest losses worldwide could be minimized, food supply gains could be made without allocation of additional resources. The problems of food production, processing and storage require a continuing search for effective, technically and economically feasible alternative methods of food preservation. Food irradiation is not a panacea for this problem, however. Alone, it cannot change conditions or solve the problems of world hunger, but it can become a factor in the improvement of conditions where improved human nutrition is an immediate need. Food irradiation has progressed steadily over the past 40 years in terms of research, development, and legislative or regulatory activities

Fishing-gear restrictions and biomass gains for coral reef fishes in marine protected areas.

Science.gov (United States)

Campbell, Stuart J; Edgar, Graham J; Stuart-Smith, Rick D; Soler, German; Bates, Amanda E

2018-04-01

Considerable empirical evidence supports recovery of reef fish populations with fishery closures. In countries where full exclusion of people from fishing may be perceived as inequitable, fishing-gear restrictions on nonselective and destructive gears may offer socially relevant management alternatives to build recovery of fish biomass. Even so, few researchers have statistically compared the responses of tropical reef fisheries to alternative management strategies. We tested for the effects of fishery closures and fishing gear restrictions on tropical reef fish biomass at the community and family level. We conducted 1,396 underwater surveys at 617 unique sites across a spatial hierarchy within 22 global marine ecoregions that represented 5 realms. We compared total biomass across local fish assemblages and among 20 families of reef fishes inside marine protected areas (MPAs) with different fishing restrictions: no-take, hook-and-line fishing only, several fishing gears allowed, and sites open to all fishing gears. We included a further category representing remote sites, where fishing pressure is low. As expected, full fishery closures, (i.e., no-take zones) most benefited community- and family-level fish biomass in comparison with restrictions on fishing gears and openly fished sites. Although biomass responses to fishery closures were highly variable across families, some fishery targets (e.g., Carcharhinidae and Lutjanidae) responded positively to multiple restrictions on fishing gears (i.e., where gears other than hook and line were not permitted). Remoteness also positively affected the response of community-level fish biomass and many fish families. Our findings provide strong support for the role of fishing restrictions in building recovery of fish biomass and indicate important interactions among fishing-gear types that affect biomass of a diverse set of reef fish families. © 2017 Society for Conservation Biology.

Detection of irradiated spice in blend of irradiated and un-irradiated spices using thermoluminescence method

International Nuclear Information System (INIS)

Goto, Michiko; Yamazaki, Masao; Sekiguchi, Masayuki; Todoriki, Setsuko; Miyahara, Makoto

2007-01-01

Five blended spice sample were prepared by mixing irradiated and un-irradiated black pepper and paprika at different ratios. Blended black pepper containing 2%(w/w) of 5.4 kGy-irradiated black pepper showed no maximum at glow1. Irradiated black pepper samples, mixed to 5 or 10%(w/w), were identified as 'irradiated' or 'partially irradiated' or 'un-irradiated'. All samples with un-irradiated pepper up to 20%(w/w) were identified as irradiated'. In the case 5.0 kGy-irradiated paprika were mixed with un-irradiated paprika up to 5%(w/w), all samples were identified as irradiated'. The glow1 curves of samples, including irradiated paprika at 0.2%(w/w) or higher, exhibited a maximum between 150 and 250degC. The results suggest the existence of different critical mixing ratio for the detection of irradiation among each spices. Temperature range for integration of the TL glow intensity were compared between 70-400degC and approximate 150-250degC, and revealed that the latter temperature range was determined based on the measurement of TLD100. Although TL glow ratio in 150-250degC was lower than that of 70-400degC range, identification of irradiation was not affected. Treatment of un-irradiated black pepper and paprika with ultraviolet rays had no effect on the detection of irradiation. (author)

The campaign to DNA barcode all fishes, FISH-BOL.

Science.gov (United States)

Ward, R D; Hanner, R; Hebert, P D N

2009-02-01

FISH-BOL, the Fish Barcode of Life campaign, is an international research collaboration that is assembling a standardized reference DNA sequence library for all fishes. Analysis is targeting a 648 base pair region of the mitochondrial cytochrome c oxidase I (COI) gene. More than 5000 species have already been DNA barcoded, with an average of five specimens per species, typically vouchers with authoritative identifications. The barcode sequence from any fish, fillet, fin, egg or larva can be matched against these reference sequences using BOLD; the Barcode of Life Data System (http://www.barcodinglife.org). The benefits of barcoding fishes include facilitating species identification, highlighting cases of range expansion for known species, flagging previously overlooked species and enabling identifications where traditional methods cannot be applied. Results thus far indicate that barcodes separate c. 98 and 93% of already described marine and freshwater fish species, respectively. Several specimens with divergent barcode sequences have been confirmed by integrative taxonomic analysis as new species. Past concerns in relation to the use of fish barcoding for species discrimination are discussed. These include hybridization, recent radiations, regional differentiation in barcode sequences and nuclear copies of the barcode region. However, current results indicate these issues are of little concern for the great majority of specimens.

Fish parasites, fish food, and the marine environment | Nnadi ...

African Journals Online (AJOL)

The paper addresses the incontrovertible fact that fish and fish products have historically been a reliable supplier of protein, in particular, and food, in general for humans. Seventy to a hundred metric tons arc caught each year since the early seventies. Fish protein represents about twenty five percent of the total animal ...

Fish Marketing of Ribbon Fish (Trichiurus sp. in Nusantara Fishing Port (NFPat Palabuhanratu, West Java

Directory of Open Access Journals (Sweden)

Nur Bambang Azis

2018-01-01

Full Text Available The objective of this research is to study the marketing process of ribbon fish (Trichiurus sp., including the marketing margin, marketing agencies, traders and marketing channels The research was carried out for 3 mo in Nusantara Fishing Port (NFP, Palabuhanratu, Sukabumi, West Java. A case study was used in this research. A purposive sampling method was used to collect data from 55 respondents of fish marketing, consisting of fishermen, agents, traders, and retailers, who were involved in the marketing of ribbon fish in NFP Palabuhanratu. The result of the research showed that ribbon fish production in Palabuhanratu fluctuated from year to year. There are two types of ribbon fish marketing, i.e. type one is from fishermen to retailers, and type two is indirect marketing from fisherman to consumers through intermediate traders (exporters. The greatest marketing margin was obtained from the first type, while the smallest marketing margin was obtained from type two. The form of the market was considered to be oligopsony market. Fisherman’s share is greatest in the collectors and the smallest share is on retailers. Marketing process in traders is efficient due to its lowest margin and highest fisherman’s share.

21 CFR 102.45 - Fish sticks or portions made from minced fish.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Fish sticks or portions made from minced fish. 102... for Specific Nonstandardized Foods § 102.45 Fish sticks or portions made from minced fish. (a) The common or usual name of the food product that resembles and is of the same composition as fish sticks or...

Fish Karyome: A karyological information network database of Indian Fishes.

Science.gov (United States)

Nagpure, Naresh Sahebrao; Pathak, Ajey Kumar; Pati, Rameshwar; Singh, Shri Prakash; Singh, Mahender; Sarkar, Uttam Kumar; Kushwaha, Basdeo; Kumar, Ravindra

2012-01-01

'Fish Karyome', a database on karyological information of Indian fishes have been developed that serves as central source for karyotype data about Indian fishes compiled from the published literature. Fish Karyome has been intended to serve as a liaison tool for the researchers and contains karyological information about 171 out of 2438 finfish species reported in India and is publically available via World Wide Web. The database provides information on chromosome number, morphology, sex chromosomes, karyotype formula and cytogenetic markers etc. Additionally, it also provides the phenotypic information that includes species name, its classification, and locality of sample collection, common name, local name, sex, geographical distribution, and IUCN Red list status. Besides, fish and karyotype images, references for 171 finfish species have been included in the database. Fish Karyome has been developed using SQL Server 2008, a relational database management system, Microsoft's ASP.NET-2008 and Macromedia's FLASH Technology under Windows 7 operating environment. The system also enables users to input new information and images into the database, search and view the information and images of interest using various search options. Fish Karyome has wide range of applications in species characterization and identification, sex determination, chromosomal mapping, karyo-evolution and systematics of fishes.

50 CFR 14.23 - Live farm-raised fish and farm-raised fish eggs.

Science.gov (United States)

2010-10-01

... 50 Wildlife and Fisheries 1 2010-10-01 2010-10-01 false Live farm-raised fish and farm-raised fish eggs. 14.23 Section 14.23 Wildlife and Fisheries UNITED STATES FISH AND WILDLIFE SERVICE, DEPARTMENT OF... Exportation at Designated Ports § 14.23 Live farm-raised fish and farm-raised fish eggs. Live farm-raised fish...

Three Kinds of Fish

DEFF Research Database (Denmark)

Høst, Jeppe Engset

2012-01-01

There are three kinds of fish. Fish you were given, fish you bought and fish you lease. This might sound a bit odd, but it is nevertheless the basis for the activities of Danish commercial fishers since the introduction of transferable fishing concessions (TFCs) in 2007. In the current 2012 reform...... of market based systems are wild speculation, concentration and monopolization of fishing access and subsequent leasing with fishing communities and new entrants very likely being worse off (see for example the chapter “From fishing rights to financial derivatives” is this volume or Olson 2011; Sumaila 2010...... will examine five Danish fishing operations and discuss how they have reacted in different ways to the newly introduced system of transferable fishing concessions. By introducing TFCs as a solution to fleet overcapacity, the EU Commission will also be introducing a system where buying, selling and leasing...

Fishing Access Areas

Data.gov (United States)

Vermont Center for Geographic Information — The Vermont Fish & Wildlife Department maintains developed fishing access areas. These sites provide public access to waters in Vermont for shore fishing...

Public acceptance and trade development of irradiated food in Sri Lanka with special reference to spices and onions

International Nuclear Information System (INIS)

Wilson Wijeratnam, R.S.; Sivakumar, D.

2001-01-01

Sri Lankan spices, onion, shallots and dried chillies suffer considerable storage losses due to inadequate preservation method. Irradiation to a dose 7 kGy was found to be effective technique to reduce storage losses and improve quality of different spices. Preliminary results showed prospect of using irradiation for large scale preservation of dried chillis. But due to lack of irradiation, facility scaled- up irradiation and storage trials could not be undertaken. Based on study conducted by the Ceylon Institute of Scientific and Industrial Research, a report was submitted to the Atomic Energy Authority of Sri Lanka on the current demand for a multi-purpose irradiation facility. The food items identified for irradiation processing include spices, desiccated coconut, shrimps for export; and onions, chillies and dried fish products, foliage plants and medical products for local trade. The volume of products for commercial processing has also been indicated in the survey report. Steps for approval of the Harmonised Regulations on Food Irradiation as adopted in the RCA Workshop in Seoul, 1998 are at the processing level for submission as a parliamentary bill. A consumer acceptance survey was carried out in 1997; the outcome showed a low acceptance for irradiated spices. About 200 participants comprising private exporters, govt. officials and students were made aware of the irradiation process and benefits of irradiation treatment through the training programmes on post-harvest management at the CISIR. (author)

Determination of trace elements in scallop and fish otolith by instrumental neutron activation analysis using anti-coincidence and coincidence counting methods

International Nuclear Information System (INIS)

Suzuki, Shogo; Okada, Yukiko; Hirai, Shoji

2005-01-01

Trace element concentrations in scallop reference material and fish otolith certified reference materials prepared at the National Institute for Environmental Studies (NIES) of Japan were determined by instrumental neutron activation analysis (INAA). Nine aliquots of scallop sample (ca. 252∼507 mg) and five aliquots of fish otolith sample (ca. 502 ∼ 988 mg) and comparative standards were irradiated for a short time (10 s) at a thermal neutron flux of 1.5 x 10 12 n cm -2 s -1 (pneumatic transfer) and for a long time (6 h) at a thermal neutron flux of 3.7 x 10 12 n cm -2 s -1 (central thimble) in the Rikkyo University Research Reactor (100 kW). The irradiated samples were measured by conventional γ-ray spectrometry using a coaxial Ge detector, and by anti-coincidence and coincidence γ-ray spectrometry with a coaxial Ge detector and a well-type NaI (Tl) detector to determine as many trace elements as possible with high sensitivity. The concentrations of 34 elements of the NIES No.15 scallop reference material and 16 elements of the NIES No.22 fish otolith CRM were determined. Using the coincidence counting method to determine Se, Ba and Hf, the lower limit of the determination was improved by 2 times compared with the conventional counting method. (author)

Evolution of biochemical parameters in irradiated fishes: Serum proteins and intestinal nucleic acids

International Nuclear Information System (INIS)

Garces, F.; Andres, P.; Davila, C. A.

1976-01-01

In sublethal gamma-irradiated C. auratus, a sudden decrease of total serum protein concentration and a preferential descent of the low molecular weight gamma-globulin fraction have been observed. These effects are transient and after different latent periods dependent on doses, normal values are recovered, A temporal failure of a vascular permeability regulation system is probably implied. The DMA depolymerization. observed in the intestine indicates the action of radio-induced DNA degradation mechanisms since this effect is independent on doses. (Author) 29 refs

Fish consumption behavior and fish farming attitude in Kingdom of Saudi Arabia (KSA

Directory of Open Access Journals (Sweden)

Abdul Qader Khan

2018-04-01

Full Text Available This study aimed to explore fish consumption behavior and fish farming attitude of the Saudi households in the Kingdom of Saudi Arabia (KSA. The survey was conducted in Sharurah town situated in Najran province. The data were collected through a well-structured questionnaire from 100 respondents residing in the province. Pearson Correlation Coefficient was used to see the significant and non-significant impact of the two variables. The results showed that majority (37% of the respondents fell in the age group of 25–34 and majority (35% of the respondents have high level of education i.e. up to university level. The results also depicted that majority (31% of the people consume fish and were aware of the nutritional value of fish. However, majority (85% of the respondents were not satisfied by the fish price. The results further indicated that none of the respondent was engaged in fish farming activity i.e. they had no fish farms at their homes. Furthermore, majority (83% respondents had no intentions to start fish farming at their homes in future. The study concludes that fish consumption and preference is high in the study area and people prefer fish more than chicken and meat for consumption purposes because of their knowledge regarding the nutritional value of fish. However, the age and educational level have negative impact on the respondent’s opinion about fish price in the study area. The study recommends that proper policies should be formulated to educate people about fish farming (aquaponics and its importance through fisheries extension services to enhance the interest of people in fish farming. Keywords: Fish consumption, Fish farming, Attitude, Intentions, Saudi Arabia, Aquaponics

From Fishing to Fish Processing: Separation of Fish from Crustaceans in the Norway Lobster-Directed Multispecies Trawl Fishery Improves Seafood Quality.

Directory of Open Access Journals (Sweden)

Junita D Karlsen

Full Text Available Fishing gears have negative impacts on seafood quality, especially on fish in the mixed trawl fishery targeting Norway lobster (Nephrops norvegicus. In this fishery, which is worth about €80 millions in Denmark alone, the quality of fish can be significantly improved by simple gear changes. A trawl codend divided into an upper and lower codend was designed to separate fish from Norway lobster during the fishing process by encourage fish to swim into the upper codend by using a frame at the entrance of the lower codend. Separate codends for fish and Norway lobster in the same gear provide the opportunity to selectively reduce small low-value fish, which will reduce catch weight and sorting time onboard the vessel. For this horizontally divided test codend and a standard codend, in which the catch was mixed, quality assessments were performed on the same batches of fish during three steps of the value chain: i aboard the fishing vessel; ii at the Fishermen's Collection Central, and iii in the production plant. Four species of fish and fillets from fish caught in the upper codend of the test codend were of significantly better quality for several of the assessed parameters compared with those caught in the standard codend: i newly caught fish showed significantly less scale loss and discolourations and had significantly better texture; ii landed fish had significantly better skin appearance and texture and significantly fewer discolourations; and iii fillets showed significantly fewer blood spots and had significantly better texture. There were no differences in injuries for newly caught fish or gaping and bruises for fillets between the test and standard codends. The decrease in catch-related damages in the test codend is explained by little contact between fish and animals with hard or spiny surfaces due to successful separation of fish and Norway lobster into the upper and lower codends, respectively, and by lower catch weight in the upper

Fish tapeworm infection

Science.gov (United States)

Fish tapeworm infection is an intestinal infection with a parasite found in fish. ... The fish tapeworm ( Diphyllobothrium latum ) is the largest parasite that infects humans. Humans become infected when they eat raw ...

Fish allergy: in review.

Science.gov (United States)

Sharp, Michael F; Lopata, Andreas L

2014-06-01

Globally, the rising consumption of fish and its derivatives, due to its nutritional value and divergence of international cuisines, has led to an increase in reports of adverse reactions to fish. Reactions to fish are not only mediated by the immune system causing allergies, but are often caused by various toxins and parasites including ciguatera and Anisakis. Allergic reactions to fish can be serious and life threatening and children usually do not outgrow this type of food allergy. The route of exposure is not only restricted to ingestion but include manual handling and inhalation of cooking vapors in the domestic and occupational environment. Prevalence rates of self-reported fish allergy range from 0.2 to 2.29 % in the general population, but can reach up to 8 % among fish processing workers. Fish allergy seems to vary with geographical eating habits, type of fish processing, and fish species exposure. The major fish allergen characterized is parvalbumin in addition to several less well-known allergens. This contemporary review discusses interesting and new findings in the area of fish allergy including demographics, novel allergens identified, immunological mechanisms of sensitization, and innovative approaches in diagnosing and managing this life-long disease.

Meet the surrogate fish

International Nuclear Information System (INIS)

Johnson, Bob; Neitzel, Duane; Moxon, Suzanne

1999-01-01

This article gives details of the US Department of Energy's innovative research into the development of a sensor system that will work as a surrogate fish to provide information to aid the design of fish-friendly turbines for hydroelectric power plants. The selection of the dams for the testing of sensor fish, the release and recovery of the sensor fish, the recording of the physical forces exerted on fish as they pass through the turbines, and use of the information gathered to build more sensor fish are discussed. Fish investigations conducted at the Pacific Northwest National Laboratory are briefly described. (UK)

Application of food irradiation in developing countries

International Nuclear Information System (INIS)

1966-01-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs

Application of food irradiation in developing countries

Energy Technology Data Exchange (ETDEWEB)

1966-05-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs.

Economic differential of integrated fish, rice cum piggery and fish ...

African Journals Online (AJOL)

Fish, rice cum piggery and fish, rice cum poultry production integration platforms were set up to perfect the ideas of integrated fish farming in Sierra Leone. Water quality parameters measured biweekly included: dissolved oxygen, water temperature, pH, water hardness, water alkalinity, ammonia, nitrate, BOD and nitrite.

Effect of X-rays on the mitotic frequency in the fish Tilapia mossambica

International Nuclear Information System (INIS)

Manna, G.K.; Som, R.C.

1977-01-01

Male and female Tilapia mossambica were irradiated by X-rays with a dose of 100 r. The mitotic frequency in 4,000 cells from their kidney was determined at each of 10 intervals between 1 hour and 120 hour. In irradiated males the frequency of dividing cells was 3.12% at 1 hour, 2.55% at 2 hour, 2.07% at 3 hour, 2.02% at 6 hour, 1.25% at 18 hours, 2.05% at 24 hour, 2.60% at 48 hour, 3.37% at 72 hour, 3.77% at 96 hour and 3.87% at 120 hour while in the irradiated females at the above intervals the frequencies were 5.62%, 3.25%, 2.35%, 2.50%, 2.00%, 5.00%, 6.00%, 6.67% and 6.77% respectively. In the normal individuals the frequency of dividing cells was 4.25% in males and 7.50% in females. The data of the normal and treated series have been analysed and the time factor, sex factors etc., on the inhibitory effect of ionizing radiations in kidney cells of the fish have been discussed. (author)

Effects of fire on fish populations: Landscape perspectives on persistance of native fishes and nonnative fish invasions

Science.gov (United States)

Dunham, J.B.; Young, M.; Gresswell, Robert E.; Rieman, B.

2003-01-01

Our limited understanding of the short and long-term effects of fire on fish contributes to considerable uncertainty in assessments of the risks and benefits of fire management alternatives. A primary concern among the many potential effects of fire is the effects of fire and fire management on persistence of native fish populations. Limited evidence suggests vulnerability of fish to fire is contingent upon the quality of affected habitats, the amount and distribution of habitat (habitat fragmentation), and habitat specificity of the species in question. Species with narrow habitat requirements in highly degraded and fragmented systems are likely to be most vulnerable to fire and fire-related disturbance. In addition to effects of fire on native fish, there are growing concerns about the effects of fire on nonnative fish invasions. The role of fire in facilitating invasions by nonnative fishes is unknown, but experience with other species suggests some forms of disturbance associated with fire may facilitate invasion. Management efforts to promote persistence of fishes in fire-prone landscapes can take the form of four basic alternatives: (1) pre-fire management; (2) post-fire management; (3) managing fire itself (e.g. fire fighting); and (4) monitoring and adaptive management. Among these alternatives, pre-fire management is likely to be most effective. Effective pre-fire management activities will address factors that may render fish populations more vulnerable to the effects of fire (e.g. habitat degradation, fragmentation, and nonnative species). Post-fire management is also potentially important, but suffers from being a reactive approach that may not address threats in time to avert them. Managing fire itself can be important in some contexts, but negative consequences for fish populations are possible (e.g. toxicity of fire fighting chemicals to fish). Monitoring and adaptive management can provide important new information for evaluating alternatives, but

Fish assemblages

Science.gov (United States)

McGarvey, Daniel J.; Falke, Jeffrey A.; Li, Hiram W.; Li, Judith; Hauer, F. Richard; Lamberti, G.A.

2017-01-01

Methods to sample fishes in stream ecosystems and to analyze the raw data, focusing primarily on assemblage-level (all fish species combined) analyses, are presented in this chapter. We begin with guidance on sample site selection, permitting for fish collection, and information-gathering steps to be completed prior to conducting fieldwork. Basic sampling methods (visual surveying, electrofishing, and seining) are presented with specific instructions for estimating population sizes via visual, capture-recapture, and depletion surveys, in addition to new guidance on environmental DNA (eDNA) methods. Steps to process fish specimens in the field including the use of anesthesia and preservation of whole specimens or tissue samples (for genetic or stable isotope analysis) are also presented. Data analysis methods include characterization of size-structure within populations, estimation of species richness and diversity, and application of fish functional traits. We conclude with three advanced topics in assemblage-level analysis: multidimensional scaling (MDS), ecological networks, and loop analysis.

Fish Marketing of Ribbon Fish (Trichiurus sp.) in Nusantara Fishing Port (NFP)at Palabuhanratu, West Java

Science.gov (United States)

Bambang, Azis Nur

2018-02-01

The objective of this research is to study the marketing process of ribbon fish (Trichiurus sp.), including the marketing margin, marketing agencies, traders and marketing channels The research was carried out for 3 mo in Nusantara Fishing Port (NFP), Palabuhanratu, Sukabumi, West Java. A case study was used in this research. A purposive sampling method was used to collect data from 55 respondents of fish marketing, consisting of fishermen, agents, traders, and retailers, who were involved in the marketing of ribbon fish in NFP Palabuhanratu. The result of the research showed that ribbon fish production in Palabuhanratu fluctuated from year to year. There are two types of ribbon fish marketing, i.e. type one is from fishermen to retailers, and type two is indirect marketing from fisherman to consumers through intermediate traders (exporters). The greatest marketing margin was obtained from the first type, while the smallest marketing margin was obtained from type two. The form of the market was considered to be oligopsony market. Fisherman's share is greatest in the collectors and the smallest share is on retailers. Marketing process in traders is efficient due to its lowest margin and highest fisherman's share.

Micronucleus test in mice fed on irradiated whole diet

International Nuclear Information System (INIS)

Reddy, P.P.; Reddi, O.S.; Pentiah, P.R.; Rani, M.V.U.; Devi, K.R.; Goud, S.N.

1981-01-01

Eight week old Swiss albino male mice were fed on freshly irradiated or unirradiated whole diet for one week. (Exposure was to 75 or 200 kR γ rays from a 1000 Ci 60 Co γ source at a dose rate of 584 R/min.) On the seventh day, six hours after feeding, the mice were killed and bone marrow preparations were made by the Schmid technique. From each group three animals were taken and from each animal 2000 polychromatic and normochromatic erythrocytes were scored. It was evident from the data obtained that the irradiated whole diet failed to induce any significant increase in the incidence of micronuclei in polychromatic erythrocytes. Similarly, there was no significant increase in the frequency of micronuclei in normochromatic erythrocytes when compared with control data. The polychromatic to normochromatic ratio was also unaffected. The diet consisted of wheat flour (60%). groundnut cake (20%), fish meal (8%), Bengal gram flour (8%), dried yeast (3%), salt/mineral mixture (1%) and traces of vitamins. (U.K.)

Changes in the North Sea fish community: evidence of indirect effects of fishing?

DEFF Research Database (Denmark)

Daan, N.; Gislason, Henrik; Pope, J.

2005-01-01

, but such changes may simply reflect the cumulative, direct effects of fishing through selective removal of large individuals. If there is resilience in a fish community towards fishing, we may expect increases in specific components, for instance as a consequence of an associated reduction in predation and....... Taking average fishing mortality of assessed commercial species as an index of exploitation rate of the fish community, it appears that fishing effort reached its maximum in the mid-1980s and has declined slightly since. If the observed changes in the community are caused by indirect effects of fishing...

Development of nuclear techniques in food and life engineering - Irradiation of food and drinking water to control parasitic infections

Energy Technology Data Exchange (ETDEWEB)

Chai, Jong; Shin, Eun Hee; Guk, Sang Mee; Han, Eun Taek; Kim, Jae Lip [Seoul National University, Seoul (Korea)

2000-04-01

To prevent some intestinal trematodes which are highly prevalent in Korea, the effect of irradiation on fishes and metacercariae has been analyzed for control of parasites. The metacercariae of intestinal trematodes were irradiated with various doses, and the infection rates and developmental status were assayed for estimation of optimal radiation doses. In addition, to examine the differences of susceptibility to radiation among the parasites, superoxide dismutase (SOD) activities were determined, and degree of apoptosis were observed. As a result, 100 Gy irradiation was sufficient for Metagonimus yokogawai to redue their infectivity and development, and 200 Gy was for Gymnophalloides seoi. While Neodiplostomum seoulense, a kind of intestinal rematode, was proved to be highly susceptible to radiation, sparganum and Anisakis were resistant to radiation. These might result from the differences of SOD activity among parasites. The apoptosis of parasites was mainly observed after 100 Gy irradiation, and further study was required to decide whether these phenomenon influences the susceptibility to radiation. 21 refs., 7 figs., 4 tabs. (Author)

New salty waffle products "Fish Krekis" with fish & plant semifinished products

Directory of Open Access Journals (Sweden)

Fedorova Dina

2016-04-01

Full Text Available The study examines the directions of expansion of the range of wafer snack products of high nutritional value by using fish & plant semifinished products. The study scientifically grounds the benefits of using the new fish & plant semifinished products in manufacturing waffle salty snack products. The data provided in the article prove that the use of the fish & plant semifinished products & herbal ingredients enable a range of the new wafer snack products «Fish krekis» with high content of proteins, organic calcium, fiber and vitamins, with improved consumer properties, as well as more efficient use of Ukrainian raw fish materials.

Vaccination in Fish

DEFF Research Database (Denmark)

Chettri, Jiwan Kumar

vaccines have reduced the need for usage of antibiotics with more than 99 % since the 1980s. Fish can be vaccinated by three different administration routes: injection, immersion and oral vaccination. Injection vaccination (intraperitoneal injection of vaccine) is the most time consuming and labor...... intensive method, which however, provides the best protection of the fish. Immersion vaccination is used for immunization of a high number of small fish is cost-efficient and fast (30 sec immersion into vaccine). Oral vaccination (vaccine in feed) is the least efficient. As in higher vertebrates fish...... respond to vaccination by increasing the specific antibody titer and by activating the cellular responses. My talk will cover vaccination methods in fish, immune responses and some adverse effect of oil-adjuvanted vaccines in fish with reference to our work in rainbow trout, Oncorhynchus mykiss....

Fish mercury levels in lakes - adjusting for Hg and fish-size covariation

International Nuclear Information System (INIS)

Sonesten, Lars

2003-01-01

Fish-size covariation can be circumvented by regression intercepts of Hg vs. fish length as lake-specific Hg levels. - Accurate estimates of lake-specific mercury levels are vital in assessing the environmental impact on the mercury content in fish. The intercepts of lake-specific regressions of Hg concentration in fish vs. fish length provide accurate estimates when there is a prominent Hg and fish-size covariation. Commonly used regression methods, such as analysis of covariance (ANCOVA) and various standardization techniques are less suitable, since they do not completely remove the fish-size covariation when regression slopes are not parallel. Partial least squares (PLS) regression analysis reveals that catchment area and water chemistry have the strongest influence on the Hg level in fish in circumneutral lakes. PLS is a multivariate projection method that allows biased linear regression analysis of multicollinear data. The method is applicable to statistical and visual exploration of large data sets, even if there are more variables than observations. Environmental descriptors have no significant impact on the slopes of linear regressions of the Hg concentration in perch (Perca fluviatilis L.) vs. fish length, suggesting that the slopes mainly reflect ontogenetic dietary shifts during the perch life span

From fishing to fish processing: Separation of fish from crustaceans in the Norway lobster-directed multispecies trawl fishery improves seafood quality

DEFF Research Database (Denmark)

Karlsen, Junita Diana; Krag, Ludvig Ahm; Albertsen, Christoffer Moesgaard

2015-01-01

Fishing gears have negative impacts on seafood quality, especially on fish in the mixed trawl fishery targeting Norway lobster (Nephrops norvegicus). In this fishery, which is worth about €80 millions in Denmark alone, the quality of fish can be significantly improved by simple gear changes....... A trawl codend divided into an upper and lower codend was designed to separate fish from Norway lobster during the fishing process by encourage fish to swim into the upper codend by using a frame at the entrance of the lower codend. Separate codends for fish and Norway lobster in the same gear provide...... with hard or spiny surfaces due to successful separation of fish and Norway lobster into the upper and lower codends, respectively, and by lower catch weight in the upper codend of the test codend compared with the standard codend. The decrease in damages may also improve quality indirectly by inflicting...

Using Smart Packaging in Fish and Fish Based Product

Directory of Open Access Journals (Sweden)

Elif Tuğçe AKSUN

2016-11-01

Full Text Available Food packaging have three main roles during protection, preservation and storage are still involved better continuance of food quality. Evolution of civilization and improvement of new kind of food stuffs, packaging industry must created new possibilities for preventation of food quality during shelf-life. The quality and safety of perishable food is related to microbial quality has got a significance role. Fish is a very perishable food product. It is a very low acidic food and thus is very liable to the expansion of food poisoning bacteria. Also decomposition of fish can be by reason of enzymatic spoilage, oxidation and/or bacterial spoilage. Fish is an important resource of polyunsaturated fatty acids stated to have defensive effects in opposition to heartconnected diseases. Some smart packaging mechanisms liable to determine this break down incident thought storage. In this review, smart packaging technologies that could be used to detect breakdown compounds from packed fish and fish products.

Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

International Nuclear Information System (INIS)

1981-01-01

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1981-09-15

Statistics show that over forty per cent of the human population, a large portion of which come from the Third World, are suffering from hunger and malnutrition. While the solution to these problems depends to a great extent on the food production strategies of the various governments, equally important is the need to preserve existing food supply by reducing food and crop spoilage. It has been reported that estimated losses due to bacterial spoilage are heavy; those of highly perishable commodities such as fish and fishery products have been reported as amounting to thirty per cent of the total catch. An additional loss of five to ten per cent due to insects and microbes during lengthy periods of drying and/or storage has also been reported. After about thirty years of research, treatment with ionizing radiations has been proved to be a valuable potential tool for reducing post-harvest storage losses and for preserving quickly perishable food from deterioration. Since irradiation is a purely physical method of food conservation, it may for many purposes become the preferred method, for it is an environmentally clean process not tainted with the chemical residue problem, it is energy saving, and it can, in many cases, produce effects that cannot be achieved by conventional techniques (e.g. decontamination of frozen food without significant temperature changes, disinfestation and decontamination of food in bulk and packaged). The preservative effects of ionizing radiations can often be advantageously combined with effects of other physical or chemical agents. The resulting ''combination treatments'' may involve synergistic or cumulative action of the combination partners, leading to a decreased treatment requirement for one or both agents. This in turn may result in cost and/or energy savings and may bring about improvements in the sensory properties and bacteriological quality of the food thus treated. To review progress in this field a Symposium on Combination

Retardation Of Lipid Oxidation In Fish Oil-Enriched Fish Pâté- Combination Effects

DEFF Research Database (Denmark)

Nielsen, Nina Skall; Jacobsen, Charlotte

2013-01-01

The oxidative stability during storage of fish pâté made from cod and enriched with 5% oil was investigated. Pâtés were produced with neat fish oil, pre-emulsified fish oil, microencapsulated fish oil, inert medium chain triacylglycerol (MCT) oil or a fish/rapeseed oil mixture. Addition of fish...... stored at 2 or 10C were equally stable. Mixing fish oil with rapeseed oil before emulsification slightly increased the stability of the fish pâtés. Addition of antimicrobial agents, sodium benzoate and potassium sorbate increased oxidative stability. It is recommended to produce enriched fish pâté...... by adding pre-emulsified fish oil or microencapsulated fish oil and store at preferentially 2-10C. Practical Applications: The results from this study can directly be transferred to practical applications in the food industry. Thus, the study showed that fish oil-enriched fish pâté with an acceptable...

[Effects of fish on field resource utilization and rice growth in rice-fish coculture].

Science.gov (United States)

Zhang, Jian; Hu, Liang Liang; Ren, Wei Zheng; Guo, Liang; Wu, Min Fang; Tang, Jian Jun; Chen, Xin

2017-01-01

Rice field can provide habitat for fish and other aquatic animals. Rice-fish coculture can increase rice yield and simultaneously reduce the use of chemicals through reducing rice pest occurrence and nutrient complementary use. However, how fish uses food sources (e.g. phytoplankton, weeds, duckweed, macro-algal and snail) from rice field, and whether the nutrients releasing from those food sources due to fish transforming can improve rice growth are still unknown. Here, we conducted two field experiments to address these questions. One was to investigate the pattern of fish activity in the field using the method of video recording. The other was to examine the utilization of field resources by fish using stable isotope technology. Rice growth and rice yield were also exa-mined. Results showed that fish tended to be more active and significantly expanded the activity range in the rice-fish coculture compared to fish monoculture (fish not living together with rice plants). The contributions of 3 potential aquatic organisms (duckweed, phytoplankton and snail) to fish dietary were 22.7%, 34.8% and 30.0% respectively under rice-fish coculture without feed. Under the treatment with feed, however, the contributions of these 3 aquatic organisms to the fish die-tary were 8.9%, 5.9% and 1.6% respectively. The feed contribution was 71.0%. Rice-fish coculture significantly increased the nitrogen concentration in rice leaves, prolonged tillering stage by 10-12 days and increased rice spike rate and yield. The results suggested that raising fish in paddy field may transform the nutrients contained in field resources to bioavailable for rice plants through fish feeding activity, which can improve rice growth and rice yield.

Can north american fish passage tools work for South american migratory fishes?

Directory of Open Access Journals (Sweden)

Claudio Rafael Mariano Baigún

Full Text Available In North America, the Numerical Fish Surrogate (NFS is used to design fish bypass systems for emigrating juvenile salmon as they migrate from hatchery outfalls and rearing habitats to adult habitat in the oceans. The NFS is constructed of three linked modules: 1 a computational fluid dynamics model describes the complex flow fields upstream of dams at a scale sufficiently resolved to analyze, understand and forecast fish movement, 2 a particle tracking model interpolates hydraulic information from the fixed nodes of the computational fluid model mesh to multiple locations relevant to migrating fish, and 3 a behavior model simulates the cognition and behavior of individual fish in response to the fluid dynamics predicted by the computational fluid dynamics model. These three modules together create a virtual reality where virtual fish exhibit realistic dam approach behaviors and can be counted at dam exits in ways similar to the real world. Once calibrated and validated with measured fish movement and passage data, the NFS can accurately predict fish passage proportions with sufficient precision to allow engineers to select one optimum alternative from among many competing structural or operational bypass alternatives. Although South American fish species are different from North American species, it is likely that the basic computational architecture and numerical methods of the NFS can be used for fish conservation in South America. Consequently, the extensive investment made in the creation of the NFS need not be duplicated in South America. However, its use in South America will require that the behavioral response of the continent's unique fishes to hydrodynamic cues must be described, codified and tested before the NFS can be used to conserve fishes by helping design efficient South American bypass systems. To this end, we identify studies that could be used to describe the movement behavior of South American fishes of sufficient detail

Heritable Genetic Changes in Cells Recovered From Irradiated 3D Tissue Contracts. Final report

Energy Technology Data Exchange (ETDEWEB)

Cornforth, Michael N. [The University of Texas Medical Branch at Galveston, TX (United States)

2013-05-03

Combining contemporary cytogenetic methods with DNA CGH microarray technology and chromosome flow-sorting increases substantially the ability to resolve exchange breakpoints associated with interstitial deletions and translocations, allowing the consequences of radiation damage to be directly measured at low doses, while also providing valuable insights into molecular mechanisms of misrepair processes that, in turn, identify appropriate biophysical models of risk at low doses. The aims of this work apply to cells recovered from 3D tissue constructs of human skin and, for the purpose of comparison, the same cells irradiated in traditional 2D cultures. These aims are: to analyze by multi-flour fluorescence in situ hybridization (mFISH) the chromosomes in clonal descendents of individual human fibroblasts that were previously irradiated; to examine irradiated clones from Aim 1 for submicroscopic deletions by subjecting their DNA to comparative genomic hybridization (CGH) microarray analysis; and to flow-sort aberrant chromosomes from clones containing stable radiation-induced translocations and map the breakpoints to within an average resolution of 100 kb using the technique of 'array painting'.

Heritable Genetic Changes in Cells Recovered From Irradiated 3D Tissue Contracts. Final report

International Nuclear Information System (INIS)

Cornforth, Michael N.

2013-01-01

Combining contemporary cytogenetic methods with DNA CGH microarray technology and chromosome flow-sorting increases substantially the ability to resolve exchange breakpoints associated with interstitial deletions and translocations, allowing the consequences of radiation damage to be directly measured at low doses, while also providing valuable insights into molecular mechanisms of misrepair processes that, in turn, identify appropriate biophysical models of risk at low doses. The aims of this work apply to cells recovered from 3D tissue constructs of human skin and, for the purpose of comparison, the same cells irradiated in traditional 2D cultures. These aims are: to analyze by multi-flour fluorescence in situ hybridization (mFISH) the chromosomes in clonal descendents of individual human fibroblasts that were previously irradiated; to examine irradiated clones from Aim 1 for submicroscopic deletions by subjecting their DNA to comparative genomic hybridization (CGH) microarray analysis; and to flow-sort aberrant chromosomes from clones containing stable radiation-induced translocations and map the breakpoints to within an average resolution of 100 kb using the technique of 'array painting'

Fish eye optics

Science.gov (United States)

Hudec, R.; Michalova, S.

2017-07-01

We report on small student (high—school) project of the Czech Academy of Sciences dealing with animal (fish) eyes and possible application in science and technology. Albeit most fishes have refractive eyes, the recent discoveries confirm that some fishes have reflective eyes with strange arrangements as well.

Anadromous fish behaviour important for fish passage

International Nuclear Information System (INIS)

Kynard, B.E.

1993-01-01

An understanding of the behavior of target fish species is necessary for proper design, location, and operation of a successful upstream or downstream fishway for anadromous migrants. Important fish behaviors are seasonal and daily timing of migration; rheotaxis and near field behavior; stimulus-response behavior; swimming capability; shoaling behavior; response to physical environmental factors such as illumination, sound, water depth, current velocity, and structure; response to chemicals; and response to biological factors such as competition for space and response to predators. The information on migrant fish behavior is reviewed, using examples from the literature on the behavior of eastern anadromous species, particularly Atlantic salmon (Salmo salar) and American shad (Alosa sapidissima). 87 refs

Irradiation probe and laboratory for irradiated material evaluation

International Nuclear Information System (INIS)

Smutny, S.; Kupca, L.; Beno, P.; Stubna, M.; Mrva, V.; Chmelo, P.

1975-09-01

The survey and assessment are given of the tasks carried out in the years 1971 to 1975 within the development of methods for structural materials irradiation and of a probe for the irradiation thereof in the A-1 reactor. The programme and implementation of laboratory tests of the irradiation probe are described. In the actual reactor irradiation, the pulse tube length between the pressure governor and the irradiation probe is approximately 20 m, the diameter is 2.2 mm. Temperature reaches 800 degC while the pressure control system operates at 20 degC. The laboratory tests (carried out at 20 degC) showed that the response time of the pressure control system to a stepwise pressure change in the irradiation probe from 0 to 22 at. is 0.5 s. Pressure changes were also studied in the irradiation probe and in the entire system resulting from temperature changes in the irradiation probe. Temperature distribution in the body of the irradiation probe heating furnace was determined. (B.S.)

Chapter 2: Irradiators

Energy Technology Data Exchange (ETDEWEB)

NONE

2018-04-01

The chapter 2 presents the subjects: 1) gamma irradiators which includes: Category-I gamma irradiators (self-contained); Category-II gamma irradiators (panoramic and dry storage); Category-III gamma irradiators (self-contained in water); Category-IV gamma irradiators (panoramic and wet storage); source rack for Category-IV gamma irradiators; product transport system for Category-IV gamma irradiators; radiation shield for gamma irradiators; 2) accelerators which includes: Category-I Accelerators (shielded irradiator); Category-II Accelerators (irradiator inside a shielded room); Irradiation application examples.

Recombinant fish parvalbumins: Candidates for diagnosis and treatment of fish allergy.

Science.gov (United States)

Swoboda, Ines; Bugajska-Schretter, A; Valenta, R; Spitzauer, S

2002-01-01

Fish and fish products represent one of the most important causes of IgE-mediated food hypersensitivity. In sensitized individuals contact with and consumption of fish can lead to severe health problems, ranging from urticaria and dermatitis to angiedema, diarrhoea, asthma and, at worst, systemic anaphylactic reactions and death. Parvalbumin, a small calcium-binding protein present in the muscles of vertebrates, was identified as the major fish allergen. We describe the isolation and characterization of cDNA clones coding for carp parvalbumin by IgE immunoscreening of a carp muscle expression library. These clones will be the basis for the production of recombinant carp parvalbumin, a useful tool for in vitro and in vivo diagnosis of fish allergy.

Selectivity of fish ladders: a bottleneck in Neotropical fish movement

Directory of Open Access Journals (Sweden)

Carlos Sérgio Agostinho

Full Text Available Although dozens of fish ladders have been constructed at dams of Brazilian reservoirs, there are few studies evaluating their efficiency as a tool for the conservation of Neotropical ichthyofauna, especially for migratory species. Therefore, the present study evaluated the selectivity of the species that entered and ascended the fish ladder located next to Lajeado Dam (Luis Eduardo Magalhães Hydroelectric Power Plant on the Tocantins River. Samples were taken monthly from November, 2002 through October, 2003, in the resting pools of the ladder, using cast nets, and in the downstream stretch, using gillnets. The selectivity of the ladder in attracting fish was evaluated by comparing the occurrence, relative abundance, dominance and the congruence of abundance ranks of migratory and non-migratory species in the ladder and in the stretch of river immediately downstream. Species richness and fish abundance in the resting pools were used to evaluate selectivity along the ladder. The effects on selectivity by temporal variations in water level downriver and maximum flow velocity in the fish ladder were also analyzed. Out of the 130 species recorded downriver, 62.3% were caught in the ladder, and migratory species were clearly favored. However, more than 2/3 of the catch belonged to only three species (Rhaphiodon vulpinus, Psectrogaster amazonica and Oxydoras niger. Although the majority of the species that entered the ladder were able to reach its top, there was a sharp reduction in abundance of individuals towards the top. Temporal variations in the water level below the dam influenced richness and abundance of fish concentrated downstream and in the ladder, with lower values during periods of low water. In the ladder, a maximum flow velocity of 2.3 m/s, although also selective, proved to be more appropriate for fish ascension than a velocity of 2.8 m/s. It was concluded that the entry and ascension of the fish in the ladder were not congruent with

Fish-T1K (Transcriptomes of 1,000 Fishes) Project: large-scale transcriptome data for fish evolution studies.

Science.gov (United States)

Sun, Ying; Huang, Yu; Li, Xiaofeng; Baldwin, Carole C; Zhou, Zhuocheng; Yan, Zhixiang; Crandall, Keith A; Zhang, Yong; Zhao, Xiaomeng; Wang, Min; Wong, Alex; Fang, Chao; Zhang, Xinhui; Huang, Hai; Lopez, Jose V; Kilfoyle, Kirk; Zhang, Yong; Ortí, Guillermo; Venkatesh, Byrappa; Shi, Qiong

2016-01-01

Ray-finned fishes (Actinopterygii) represent more than 50 % of extant vertebrates and are of great evolutionary, ecologic and economic significance, but they are relatively underrepresented in 'omics studies. Increased availability of transcriptome data for these species will allow researchers to better understand changes in gene expression, and to carry out functional analyses. An international project known as the "Transcriptomes of 1,000 Fishes" (Fish-T1K) project has been established to generate RNA-seq transcriptome sequences for 1,000 diverse species of ray-finned fishes. The first phase of this project has produced transcriptomes from more than 180 ray-finned fishes, representing 142 species and covering 51 orders and 109 families. Here we provide an overview of the goals of this project and the work done so far.

'Fish matters': the relevance of fish skin biology to investigative dermatology.

Science.gov (United States)

Rakers, Sebastian; Gebert, Marina; Uppalapati, Sai; Meyer, Wilfried; Maderson, Paul; Sell, Anne F; Kruse, Charli; Paus, Ralf

2010-04-01

Fish skin is a multi-purpose tissue that serves numerous vital functions including chemical and physical protection, sensory activity, behavioural purposes or hormone metabolism. Further, it is an important first-line defense system against pathogens, as fish are continuously exposed to multiple microbial challenges in their aquatic habitat. Fish skin excels in highly developed antimicrobial features, many of which have been preserved throughout evolution, and infection defense principles employed by piscine skin are still operative in human skin. This review argues that it is both rewarding and important for investigative dermatologists to revive their interest in fish skin biology, as it provides insights into numerous fundamental issues that are of major relevance to mammalian skin. The basic molecular insights provided by zebrafish in vivo-genomics for genetic, regeneration and melanoma research, the complex antimicrobial defense systems of fish skin and the molecular controls of melanocyte stem cells are just some of the fascinating examples that illustrate the multiple potential uses of fish skin models in investigative dermatology. We synthesize the essentials of fish skin biology and highlight selected aspects that are of particular comparative interest to basic and clinically applied human skin research.

Fish allergens at a glance: variable allergenicity of parvalbumins, the major fish allergens.

Science.gov (United States)

Kuehn, Annette; Swoboda, Ines; Arumugam, Karthik; Hilger, Christiane; Hentges, François

2014-01-01

Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitopes. These patients might experience clinical reactions with various fish species. On the other hand, some individuals have IgE antibodies directed against unique, species-specific parvalbumin epitopes, and these patients show clinical symptoms only with certain fish species. Furthermore, different parvalbumin isoforms and isoallergens are present in the same fish and might display variable allergenicity. This was shown for salmon homologs, where only a single parvalbumin (beta-1) isoform was identified as allergen in specific patients. In addition to the parvalbumins, several other fish proteins, enolases, aldolases, and fish gelatin, seem to be important allergens. New clinical and molecular insights advanced the knowledge and understanding of fish allergy in the last years. These findings were useful for the advancement of the IgE-based diagnosis and also for the management of fish allergies consisting of advice and treatment of fish-allergic patients.

Fish allergens at a glance: Variable allergenicity of parvalbumins, the major fish allergens

Directory of Open Access Journals (Sweden)

Annette eKuehn

2014-04-01

Full Text Available Fish is a common trigger of severe, food-allergic reactions. Only a limited number of proteins induce specific IgE-mediated immune reactions. The major fish allergens are the parvalbumins. They are members of the calcium-binding EF-hand protein family characterized by a conserved protein structure. They represent highly cross-reactive allergens for patients with specific IgE to conserved epitopes. These patients might experience clinical reactions with various fish species. On the other hand, some individuals have IgE antibodies directed against unique, species-specific parvalbumin epitopes, and these patients show clinical symptoms only with certain fish species. Furthermore, different parvalbumin isoforms and isoallergens are present in the same fish and might display variable allergenicity. This was shown for salmon homologs, where only a single parvalbumin (beta-1 isoform was identified as allergen in specific patients. In addition to the parvalbumins, several other fish proteins, enolases, aldolases and fish gelatin, seem to be important allergens.New clinical and molecular insights advanced the knowledge and understanding of fish allergy in the last years. These findings will be useful for the advancement of the IgE-based diagnosis but also for the management of fish allergies consisting of advice and treatment of fish-allergic patients.

Intercomparisons to evaluate the suitability of gaschromatographic, electron-spin-resonance spectrometric and thermoluminescence methods to detect irradiated foods in routine control

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Schulzki, G.; Spiegelberg, A.; Linke, B.; Wagner, U.; Boegl, K.W.

1993-01-01

The results of four different intercomparisons to detect irradiated fish and chicken meat containing bones, chicken-, pork-, and beef-meat without bones, spices, herbs as well as spice- and herb mixtures, various fruit and vegetables as well as pistachio nuts using gas chromatographic methods, electron-spin resonance spectroscopy or thermoluminescence analyses are reported. (author)

External gamma irradiation-induced effects in early-life stages of zebrafish, Danio rerio

International Nuclear Information System (INIS)

Gagnaire, B.; Cavalié, I.; Pereira, S.; Floriani, M.; Dubourg, N.; Camilleri, V.; Adam-Guillermin, C.

2015-01-01

Highlights: • The present study aimed to evaluate the effects of gamma rays on zebrafish larvae. • Different techniques were used: gene expression, biochemistry, microscopy and macroscopical observations. • The results showed that gamma irradiation can alter embryo-larval development at several levels of organization. - Abstract: In the general context of validation of tools useful for the characterization of ecological risk linked to ionizing radiation, the effects of an external gamma irradiation were studied in zebrafish larvae irradiated for 96 h with two dose rates: 0.8 mGy/d, which is close to the level recommended to protect ecosystems from adverse effects of ionizing radiation (0.24 mGy/d) and a higher dose rate of 570 mGy/d. Several endpoints were investigated, such as mortality, hatching, and some parameters of embryo-larval development, immunotoxicity, apoptosis, genotoxicity, neurotoxicity and histological alterations. Results showed that an exposure to gamma rays induced an acceleration of hatching for both doses and a decrease of yolk bag diameter for the highest dose, which could indicate an increase of global metabolism. AChE activity decreased with the low dose rate of gamma irradiation and alterations were also shown in muscles of irradiated larvae. These results suggest that gamma irradiation can induce damages on larval neurotransmission, which could have repercussions on locomotion. DNA damages, basal ROS production and apoptosis were also induced by irradiation, while ROS stimulation index and EROD biotransformation activity were decreased and gene expression of acetylcholinesterase, choline acetyltransferase, cytochrome p450 and myeloperoxidase increased. These results showed that ionizing radiation induced an oxidative stress conducting to DNA damages. This study characterized further the modes of action of ionizing radiation in fish.

External gamma irradiation-induced effects in early-life stages of zebrafish, Danio rerio

Energy Technology Data Exchange (ETDEWEB)

Gagnaire, B., E-mail: beatrice.gagnaire@irsn.fr [Institut de Radioprotection et de Sureté Nucléaire (IRSN), PRP-ENV/SERIS/LECO, Cadarache, Saint-Paul-lez-Durance 13115 (France); Cavalié, I. [Institut de Radioprotection et de Sureté Nucléaire (IRSN), PRP-ENV/SERIS/LECO, Cadarache, Saint-Paul-lez-Durance 13115 (France); Pereira, S. [Neolys Diagnostics, Lyon 69373 (France); Floriani, M.; Dubourg, N.; Camilleri, V.; Adam-Guillermin, C. [Institut de Radioprotection et de Sureté Nucléaire (IRSN), PRP-ENV/SERIS/LECO, Cadarache, Saint-Paul-lez-Durance 13115 (France)

2015-12-15

Highlights: • The present study aimed to evaluate the effects of gamma rays on zebrafish larvae. • Different techniques were used: gene expression, biochemistry, microscopy and macroscopical observations. • The results showed that gamma irradiation can alter embryo-larval development at several levels of organization. - Abstract: In the general context of validation of tools useful for the characterization of ecological risk linked to ionizing radiation, the effects of an external gamma irradiation were studied in zebrafish larvae irradiated for 96 h with two dose rates: 0.8 mGy/d, which is close to the level recommended to protect ecosystems from adverse effects of ionizing radiation (0.24 mGy/d) and a higher dose rate of 570 mGy/d. Several endpoints were investigated, such as mortality, hatching, and some parameters of embryo-larval development, immunotoxicity, apoptosis, genotoxicity, neurotoxicity and histological alterations. Results showed that an exposure to gamma rays induced an acceleration of hatching for both doses and a decrease of yolk bag diameter for the highest dose, which could indicate an increase of global metabolism. AChE activity decreased with the low dose rate of gamma irradiation and alterations were also shown in muscles of irradiated larvae. These results suggest that gamma irradiation can induce damages on larval neurotransmission, which could have repercussions on locomotion. DNA damages, basal ROS production and apoptosis were also induced by irradiation, while ROS stimulation index and EROD biotransformation activity were decreased and gene expression of acetylcholinesterase, choline acetyltransferase, cytochrome p450 and myeloperoxidase increased. These results showed that ionizing radiation induced an oxidative stress conducting to DNA damages. This study characterized further the modes of action of ionizing radiation in fish.

Study of the impact of food irradiation on preventing losses: Experience in Africa. Proceedings of a final research co-ordination meeting

International Nuclear Information System (INIS)

2002-05-01

There have been positive developments on food irradiation in different regions of the world, especially in the United States of America and several Asian and Latin American countries. In some countries in Africa, this technology has been studied in the past few decades with encouraging results. To assist these countries in conducting pilot scale research and development on irradiation of specific commodities of interest to them including market testing and feasibility to establish commercial irradiators for multi-purpose application, a Coordinated Research Project (CRP) on Impact of Irradiation to Prevent Food Losses in Africa was carried out between 1995 and 1999. This CRP demonstrated that food irradiation has a potential to reduce losses of basic staple food crops including yams, dried and smoked fish, potatoes and onions through pilot scale experiments carried out in some African countries. Small scale market testing of such irradiated food such as spices, potatoes and onions showed encouraging results. In some countries (Cote d'Ivoire, Egypt, Ghana, Senegal and South Africa), it is feasible to establish commercial irradiation facilities for treating food. In Morocco, irradiation shows a potential to meet quarantine requirements in international food trade. It should be noted that commercial scale application of irradiation of some food products has been carried out in South Africa since the 1980s

Study of the impact of food irradiation on preventing losses: Experience in Africa. Proceedings of a final research co-ordination meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2002-05-01

There have been positive developments on food irradiation in different regions of the world, especially in the United States of America and several Asian and Latin American countries. In some countries in Africa, this technology has been studied in the past few decades with encouraging results. To assist these countries in conducting pilot scale research and development on irradiation of specific commodities of interest to them including market testing and feasibility to establish commercial irradiators for multi-purpose application, a Coordinated Research Project (CRP) on Impact of Irradiation to Prevent Food Losses in Africa was carried out between 1995 and 1999. This CRP demonstrated that food irradiation has a potential to reduce losses of basic staple food crops including yams, dried and smoked fish, potatoes and onions through pilot scale experiments carried out in some African countries. Small scale market testing of such irradiated food such as spices, potatoes and onions showed encouraging results. In some countries (Cote d'Ivoire, Egypt, Ghana, Senegal and South Africa), it is feasible to establish commercial irradiation facilities for treating food. In Morocco, irradiation shows a potential to meet quarantine requirements in international food trade. It should be noted that commercial scale application of irradiation of some food products has been carried out in South Africa since the 1980s.

Red fluorescence increases with depth in reef fishes, supporting a visual function, not UV protection

Science.gov (United States)

Meadows, Melissa G.; Anthes, Nils; Dangelmayer, Sandra; Alwany, Magdy A.; Gerlach, Tobias; Schulte, Gregor; Sprenger, Dennis; Theobald, Jennifer; Michiels, Nico K.

2014-01-01

Why do some marine fishes exhibit striking patterns of natural red fluorescence? In this study, we contrast two non-exclusive hypotheses: (i) that UV absorption by fluorescent pigments offers significant photoprotection in shallow water, where UV irradiance is strongest; and (ii) that red fluorescence enhances visual contrast at depths below −10 m, where most light in the ‘red’ 600–700 nm range has been absorbed. Whereas the photoprotection hypothesis predicts fluorescence to be stronger near the surface and weaker in deeper water, the visual contrast hypothesis predicts the opposite. We used fluorometry to measure red fluorescence brightness in vivo in individuals belonging to eight common small reef fish species with conspicuously red fluorescent eyes. Fluorescence was significantly brighter in specimens from the −20 m sites than in those from −5 m sites in six out of eight species. No difference was found in the remaining two. Our results support the visual contrast hypothesis. We discuss the possible roles fluorescence may play in fish visual ecology and highlight the possibility that fluorescent light emission from the eyes in particular may be used to detect cryptic prey. PMID:25030989

Perceptions of recreational fishing boat captains: knowledge and effects of fish consumption advisories.

Science.gov (United States)

Burger, J; Johnson, B B; Shukla, S; Gochfeld, M

2003-04-01

The impacts of fish consumption advisories on recreational and subsistence fishing, particularly in fresh waters, have been examined extensively. By contrast, little attention has focused on organized recreational fishing, such as from party and charter boats, and particularly for salt water fish. We interviewed 93 New Jersey boat captains to determine their knowledge about fish consumption advisories, and whether, in their opinion, clients knew of fish consumption advisories, and whether they thought advisories had an effect on recreational fishing and their businesses. Advisories were ranked by captains as a moderate influence on the success of their business, less so than number of fish caught, strength of the economy, overfishing by commercial boats, and management regulations. Only one boat captain had not heard warnings about eating fish, but what captains said they had heard was mixed in its accuracy and completeness. Clients expect captains to know about fish, and about half of boat captains said clients had asked about the safety of eating fish. Captains who felt advisories were affecting their businesses tended to fish for species without high levels of mercury (except for bluefish) or PCBs, the primary contaminants of concern for state advisories and federal advice. However, these captains worked closer to areas (e.g., Raritan Bay complex and New York Harbor) subject to advisories than did other captains, and were more prone to say that management regulations (e.g., fish size, creel limits, seasons) and marketing and advertising by the industry or state were strong influences on the success of their seasons. Comparing captains who thought advisories had some or great effect (60%) versus those reporting "no effect" (40%), there was no difference in the mean percentage of trips targeting high mercury species such as swordfish and shark. Many captains said they would or might post advisories, but 42% of the boat captains said they would not post consumption

Duration of pregnancy in relation to fish oil supplementation and habitual fish intake: a randomised clinical trial with fish oil

DEFF Research Database (Denmark)

Olsen, Sjurdur Frodi; Østerdal, M L; Salvig, J D

2007-01-01

OBJECTIVE: To examine the effect of fish oil supplementation on duration of pregnancy, conditional on the woman's habitual fish intake. DESIGN: Multicentre 1:1 randomised clinical trial of effect of fish oil in a high-risk population of pregnant women in whom habitual fish intake was assessed...... at randomisation. SETTING: Nineteen university delivery wards in seven European countries. SUBJECTS: Pregnant women with preterm delivery, intrauterine growth retardation (IUGR), or pregnancy-induced hypertension (PIH) in a previous pregnancy (group 1, n=495); with twin pregnancies (group 2, n=367......); or with suspicion of IUGR or threatening preeclampsia in the current pregnancy (group 3, n=106). Women were stratified into low, middle, or high fish consumers. METHODS: The intervention group received fish oil capsules providing 2.7 g long-chain n-3 fatty acids per day (n-3 poly unsaturated fatty acids (PUFA...

Food irradiation

Energy Technology Data Exchange (ETDEWEB)

Gruenewald, T

1985-01-01

Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

Habitat degradation and fishing effects on the size structure of coral reef fish communities.

Science.gov (United States)

Wilson, S K; Fisher, R; Pratchett, M S; Graham, N A J; Dulvy, N K; Turner, R A; Cakacaka, A; Polunin, N V C

2010-03-01

Overfishing and habitat degradation through climate change pose the greatest threats to sustainability of marine resources on coral reefs. We examined how changes in fishing pressure and benthic habitat composition influenced the size spectra of island-scale reef fish communities in Lau, Fiji. Between 2000 and 2006 fishing pressure declined in the Lau Islands due to declining human populations and reduced demand for fresh fish. At the same time, coral cover declined and fine-scale architectural complexity eroded due to coral bleaching and outbreaks of crown-of-thorns starfish, Acanthaster planci. We examined the size distribution of reef fish communities using size spectra analysis, the linearized relationship between abundance and body size class. Spatial variation in fishing pressure accounted for 31% of the variation in the slope of the size spectra in 2000, higher fishing pressure being associated with a steeper slope, which is indicative of fewer large-bodied fish and/or more small-bodied fish. Conversely, in 2006 spatial variation in habitat explained 53% of the variation in the size spectra slopes, and the relationship with fishing pressure was much weaker (approximately 12% of variation) than in 2000. Reduced cover of corals and lower structural complexity was associated with less steep size spectra slopes, primarily due to reduced abundance of fish < 20 cm. Habitat degradation will compound effects of fishing on coral reefs as increased fishing reduces large-bodied target species, while habitat loss results in fewer small-bodied juveniles and prey that replenish stocks and provide dietary resources for predatory target species. Effective management of reef resources therefore depends on both reducing fishing pressure and maintaining processes that encourage rapid recovery of coral habitat.

Preparation, characterization and use of a reference material to proficiency testing for determination of metals in fish tissue in natura

International Nuclear Information System (INIS)

Santana, Luciana Vieira de

2013-01-01

The proficiency tests are widely used to evaluate the analytical capacity of laboratories and also as part of the accreditation process. For this reason, are important tools for the control of the quality of the analytical results obtained in the laboratories that work directly with seafood companies. In Brazil there are no providers of proficiency testing for metals potentially toxic in fish tissues. In this work will be described all steps used for the production of reference materials to be used in a proficiency testing pilot study for As, Cd, Pb and Hg in fish tissue following the recommendations of the ISO Guide 35. He preparation scheme consisted in selecting the individuals, cleaning, grinding, homogenization and fortification with As, Cd and Pb in two concentration levels. The preparation resulted in 164 sachets of 10 g each. In order to evaluate the effect of gamma irradiation in the samples conservation 52 sachets were irradiated with 60 Co (10.00 ± 1.05 kGy) in a gamma cell. This material with others non irradiated 52 sachets were used for the homogeneity and stability studies. The remaining 60 were used for the proficiency testing. The results demonstrated that both materials were homogeneous and presented good stability (during a period of 45 days). However, the irradiated material present better integrity, concerning biological degradation, when stored in ambient temperature. For this reason they were used to the proficiency testing pilot program. Ten laboratories participated in the proficiency testing pilot study and the results were evaluated using the following tests: z-score, confidence ellipse and En numbers. This work demonstrates the capability of the laboratory to produce reference materials as well as to organize and conduct proficiency testing. (author)

Intelligent Fish Freshness Assessment

Directory of Open Access Journals (Sweden)

Hamid Gholam Hosseini

2008-01-01

Full Text Available Fish species identification and automated fish freshness assessment play important roles in fishery industry applications. This paper describes a method based on support vector machines (SVMs to improve the performance of fish identification systems. The result is used for the assessment of fish freshness using artificial neural network (ANN. Identification of the fish species involves processing of the images of fish. The most efficient features were extracted and combined with the down-sampled version of the images to create a 1D input vector. Max-Win algorithm applied to the SVM-based classifiers has enhanced the reliability of sorting to 96.46%. The realisation of Cyranose 320 Electronic nose (E-nose, in order to evaluate the fish freshness in real-time, is experimented. Intelligent processing of the sensor patterns involves the use of a dedicated ANN for each species under study. The best estimation of freshness was provided by the most sensitive sensors. Data was collected from four selected species of fishes over a period of ten days. It was concluded that the performance can be increased using individual trained ANN for each specie. The proposed system has been successful in identifying the number of days after catching the fish with an accuracy of up to 91%.

Effect of uv and gamma irradiation on vitamin B/sub 6/ content and protein constituents of feeds

Energy Technology Data Exchange (ETDEWEB)

Koesters, W W; Kirchgessner, M [Technische Univ. Muenchen, Weihenstephan (Germany, F.R.). Inst. fuer Tierernaehrung

1976-01-01

In irradiation studies using UV and gamma rays, the extent of loss of vitamin B/sub 6/ in different feeds was investigated. During UV irradiation for periods of 24, 48, 72 and 96 hours, a dependence of the vitamin B/sub 6/ destruction upon the length of irradiation was demonstrated. The extent of vitamin B/sub 6/ destruction after irradiation for 96 hours amounted to about of 33% in both dried skim milk and flaked oats. In fish meal, however, the decay of vitamin B/sub 6/ was only 17% even after 120 hours. Gamma irradiation of dried skim milk and a piglet prestarter at doses of 5, 7 and 14.3 Mrad resulted in an increasing loss of vitamin B/sub 6/ in response to the radiation dose. The addition of 0.03% ascorbic acid as an antioxidant increased the vitamin B/sub 6/ destruction, while vitamin E and smaller amounts of ascorbic acid remained without influence. In both feeds the loss of vitamin B/sub 6/ was about 40% after the dose of 14.3 Mrad. Simultaneous studies on amino acid composition and lysine availability revealed that high doses of gamma radiation may adversely affect the protein constituents of feeds.

Why fishing magnifies fluctuations in fish abundance.

Science.gov (United States)

Anderson, Christian N K; Hsieh, Chih-hao; Sandin, Stuart A; Hewitt, Roger; Hollowed, Anne; Beddington, John; May, Robert M; Sugihara, George

2008-04-17

It is now clear that fished populations can fluctuate more than unharvested stocks. However, it is not clear why. Here we distinguish among three major competing mechanisms for this phenomenon, by using the 50-year California Cooperative Oceanic Fisheries Investigations (CalCOFI) larval fish record. First, variable fishing pressure directly increases variability in exploited populations. Second, commercial fishing can decrease the average body size and age of a stock, causing the truncated population to track environmental fluctuations directly. Third, age-truncated or juvenescent populations have increasingly unstable population dynamics because of changing demographic parameters such as intrinsic growth rates. We find no evidence for the first hypothesis, limited evidence for the second and strong evidence for the third. Therefore, in California Current fisheries, increased temporal variability in the population does not arise from variable exploitation, nor does it reflect direct environmental tracking. More fundamentally, it arises from increased instability in dynamics. This finding has implications for resource management as an empirical example of how selective harvesting can alter the basic dynamics of exploited populations, and lead to unstable booms and busts that can precede systematic declines in stock levels.

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

Augmented fish health monitoring

International Nuclear Information System (INIS)

Michak, P.; Rogers, R.; Amos, K.

1991-05-01

The Bonneville Power Administration (BPA) initiated the Augmented Fish Health Monitoring project in 1986. This project was a five year interagency project involving fish rearing agencies in the Columbia Basin. Historically, all agencies involved with fish health in the Columbia Basin were conducting various levels of fish health monitoring, pathogen screening and collection. The goals of this project were; to identify, develop and implement a standardized level of fish health methodologies, develop a common data collection and reporting format in the area of artificial production, evaluate and monitor water quality, improve communications between agencies and provide annual evaluation of fish health information for production of healthier smolts. This completion report will contain a project evaluation, review of the goals of the project, evaluation of the specific fish health analyses, an overview of highlights of the project and concluding remarks. 8 refs., 1 fig., 4 tabs

Monitoring of heavy metals in marine and freshwater fishes and nutritional evaluation of fish consumption

International Nuclear Information System (INIS)

Rina Mulyaningsih