HISTORICAL PERSPECTIVES OF GAMMA IRRADIATION

In their study, the odor of irradiation was defined as, "Odor of burnt chicken skin after manual feather plucking the feathers are scorched over flame to facilitate the manual removal of feathers." [...]the irradiation odor of burnt chicken feathers in their study is the same as our origin...

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Bibliographic Details
Published in:National Provisioner 2021-12, Vol.235 (12), p.12-12
Main Authors: Kotula, Anthony W, Kotula, Kathryn L
Format: Article
Language:English
Subjects:
Bacteria
Campylobacter
Chickens
FDA approval
Feathers
Food irradiation
Food safety
Freezing
Gamma irradiation
Gamma rays
Histopathology
Industrial development
Insects
Irradiation
Laboratories
Meat
Microorganisms
Odor
Odors
Petitions
Plucking
Pork
Poultry
R&D
Radiation
Reduction
Research & development
Salmonella
Spoilage
Toxicology
Trichinella spiralis
γ Radiation
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Summary:In their study, the odor of irradiation was defined as, "Odor of burnt chicken skin after manual feather plucking the feathers are scorched over flame to facilitate the manual removal of feathers." [...]the irradiation odor of burnt chicken feathers in their study is the same as our original study 54 years ago, as referenced above. After a few decades of study of Gamma irradiation of meat by scientists at universities, the U.S. Department of Agriculture (USDA), the Natick Army Research/Development Laboratory, and industry, neither the FDA, nor the USDA had approved the use of Gamma irradiation for the destruction of spoilage and pathogenic microorganisms on and in meat and poultry. [...]even with an absorbed dose of only 100 Krad, there will be a 1.8-log reduction for Salmonella, a 10-log reduction for Yersinia, and a 7-log reduction for Campylobacter." (1990) demonstrated conditions under which freezing would destroy Trichinella spiralis in pork. [...]the freezing of pork is sufficient to kill Trichinella spiralis without
ISSN:0027-996X
1938-3835