Irradiation inactivation of food-borne microorganisms

Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, 60Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage...

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Bibliographic Details
Published in:Journal of food protection 1995-02, Vol.58 (2), p.197-208
Main Authors: Monk, J.D. (University of Georgia, Griffin, GA.), Beuchat, L.R, Doyle, M.P
Format: Article
Language:English
Subjects:
ALIMENTOS
Biological and medical sciences
ENFERMEDADES TRANSM POR ALIMENTOS
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
IRRADIACION
IRRADIATION
MALADIE TRANSMISSIBLE PAR ALIMENT
PRESERVACION
PRESERVATION
PRODUIT ALIMENTAIRE
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Description
Summary:Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, 60Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-58.2.197