Effect of dose rate on inactivation of microorganisms in spices by electron-beams and gamma-rays irradiation

Total aerobic bacteria in spices used in this study were determined to be 1 × 10⁶ to 6 × 10⁷ per gram. A study on the inactivation of microorganisms in spices showed that doses of 6–9kGy of EB (electron-beams) or γ-irradiation were required to reduce the total aerobic bacteria in many However, a little increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. These difference of radiation sensitivities between EB and γ-rays was explained by dose rate effect on oxidation damage to microorganisms from the results of radiation sensitivities of Bacillus pumilus and B. megaterium spores at dry conditions. On the other hand, these high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. However, components of essential oils in spices were not changed even irradiated up to 50 kGy with EB and γ-rays.     

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

The current interest in “minimally processed foods” has attracted the attention for combination of mild treatments to improve food safety and shelf-life extention. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4°C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.     

Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a ⁶⁰Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.     

The effect of gamma irradiation on physicochemical and microbiological quality of fresh pork loins

Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (P0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (P>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation was accompanied by a decrease in hydrophobicity and an increase in protein solubility. γ-Irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas.     

DNA comet assay: A simple screening technique for identification of some irradiated foods

DNA Comet Assay method was carried out to detect irradiation treatment of some foods like meat, spices, beans and lentils. The fresh meat of cow and duck were irradiated up to radiation doses of 3 kGy, the spices (cardamoms and cumin black) were irradiated to radiation doses of 5, 10, 15 and 20 kGy while the beans (black beans and white beans) and lentils (red and green lentils) were irradiated to 0.5 and 1 kGy. All the foods were then analyzed for radiation treatment using simple microgel electrophoresis of single cells or nuclei (DNA Comet Assay). Sedimentation, lysis and staining times were adjusted to get optimized conditions for correct and easy analysis of each food. Using these optimized conditions, it was found out that radiation damaged DNA showed comets in case of irradiated food samples, whereas in non-treated food samples, round or conical spots of stained DNA were visible. Shape, length and intensity of these comets were also radiation dose dependent. Screening of unirradiated and irradiated samples by Comet Assay was successful in the case of all the foods under consideration under the optimized conditions of assay. Therefore, for different kinds of irradiated foods studied in the present study, the DNA Comet Assay can be used as a rapid, simple and inexpensive screening test.     

Preliminary study on detection of irradiated foodstuffs from the Romanian market

In order to fulfil the European task for market survey in food irradiation the first Romanian laboratory for detection of irradiated foodstuffs was established at IRASM Irradiation Centre. In this preliminary study, a wide range of Romanian food samples (spices, vegetables and meat) gamma irradiated at IRASM have been studied using different detection methods: (1) DNA comet assay, (2) thermoluminescence (TL) and (3) electron spin resonance (ESR) for foodstuffs containing bone or cellulose. The results suggest that there is no general available detection method and there is no perfect detection method. In conclusion, in order to carry out a correct identification of radiation treatment of a food sample it is recommended to use at least two standardised detection methods.     

One Step Fabrication and Application of Antibacterial Electrospun Zein/Cinnamon Oil Membrane Wound Dressing via In situ Electrospinning Process

Antibacterial wound dressing can benefit the wound healing by preventing bacterial infection, especially for the electrospun ones due to their porous structures and easily loading antibacterial drugs. However, it is challenging to apply the antibacterial electrospun wound dressing to covering the wound conveniently and safely. Here, we presented one step fabrication and application of antibacterial electrospun zein/cinnamon oil wound dressing via a handheld electrospinning setup. The prepared zein/cinnamon oil wound dressing showed gas permeability of (76.1±5.45) mm/s, hydrophilicity with zero body fluid contact angle, swelling stability after 24 h as well as antibacterial zones over 5 cm against both E. coli and S. aureus bacteria. Moreover, in situ electrospinning process can deposit the electrospun zein/cinnamon oil fibers directly onto the wound, meantime forming a wound dressing. The mice cut-wound model experiment demonstrated that the one step in situ fabrication and application of zein/cinnamon oil wound dressing could nearly heal the wound within 11 d.     

Antimicrobial properties of natural substances in irradiated fresh poultry

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or vacuum) with irradiation could have a synergetic effect, in order to reduce the dose required for complete elimination of Salmonella on fresh poultry. The effect of these combined treatments on the shelf-life extension was also evaluated. The fresh chicken legs were irradiated at 0, 3 and 5 kGy. The poultry underwent microbial analysis(mesophilic and Salmonella detection). For each treatment, the total microbial count decreased with increase of irradiation dose. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling the proliferation during storage at 4°C. Irradiation of fresh chicken pieces with a dose of 3 kGy appears to be able to extend the microbial shelf-life by a factor of 2. When the chicken is marinating and irradiated at 3 kGy or when irradiated at 5 kGy without marinating, the microbial shelf-life is extended by a factor of 7 to 8. No Salmonella was found during all the experiment in the chicken in air and marinated. However, a presence of Salmonella was found in samples irradiated at 5 kGy under vacuum, in unirradiated samples and samples irradiated at 3kGy in air and under vacuum.     

Methods for routine control of irradiated food: Determination of the irradiation status of shellfish by thermoluminescence analysis

In some countries, clearance has been given for treating certain types of shellfish by ionizing radiation in order to increase the shelf-life and to reduce health hazards which might be caused by contaminating microorganisms. In the present study, thermoluminescence (TL) analysis was used to examine the irradiation status of shellfish products purchased from local suppliers. For analysis minerals were isolated from the guts of the animals. Although on none of the examined products an irradiation treatment prior to analysis could be shown, the results obtained on non-irradiated and irradiated products have revealed that irradiation within the commercially used dose range can clearly be detected. Already first glow TL intensities of minerald indicated irradiation treatments. Normalized TL signals of non-irradiated and irradiated samples were clearly separated. By calculation of differences of TL intensities and TL signals between non-irradiated and irradiated samples in dependency of integration temperature an optimized integration area for glow curves was determined. The result of this study agree well with results obtained by two large-scale intercomparisons between food control laboratories to detect irradiation treatment of spices and herbal products as well as of fruit and vegetables by TL analysis of contaminating minerals.     

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

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, -tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO₂ to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.     

银纳米粒子修饰的二维金属-有机框架纳米片用于光热增强银离子释放抗菌

近年来,二维(2D)金属-有机框架(MOF)纳米复合材料被广泛的应用于生物医学领域,尤其是在抗菌方面。在此,我们通过光照诱导还银离子成功在二维MOF纳米片上生长银纳米粒子,得到了一种银纳米粒子(Ag NPs)修饰的二维Zr-Fc-MOF (MOF-Ag)纳米片,并将其用于光热增强Ag⁺释放抗菌治疗。通过水热法和超声处理合成MOF纳米片,然后通过原位光辐照诱导还原在MOF纳米片上生长Ag NPs。系列表征结果表明Ag NPs成功负载到MOF纳米片上。聚乙烯吡咯烷酮(PVP)的修饰不仅可以增强MOF-Ag在溶液中的稳定性,还可以增强它的生物相容性。在近红外激光(NIR)照射下,MOF纳米片可以在短时间升温,而温度的升高可以加速Ag NPs在溶液中氧化为银离子。通过细菌生长曲线、菌落相对数和细菌形态变化等实验表明PVP@MOF-Ag纳米片具有优异的广谱杀菌性能。此外,2D MOF纳米片良好的光热性能不仅可以增强Ag⁺的释放,还可以增强细胞膜的通透性,随后进入细菌中的Ag⁺可以诱导内源性活性氧的产生,从而引发细菌的氧化应激,实现高效抗菌。基于良好的体外抗菌性能,进一步将PVP@MOF-Ag纳米片用于小鼠伤口愈合,在此期间PVP@MOF-Ag纳米片表现出良好的治疗效果和生物安全性。我们的研究结果表明,PVP@MOF-Ag纳米片可以作为光热增强Ag⁺释放抗菌治疗和伤口愈合的有效平台。     

Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a ⁶⁰Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.     

Identification of irradiation treatment of aromatic herbs, spices and fruits by electron paramagnetic resonance and thermoluminescence

Electron paramagnetic resonance and thermoluminescence signals induced by gamma irradiation in some herbs, spices and fruits were systematically studied in order to detect the treatment. Using European protocols the validity and effectiveness of these two techniques are compared in regard to time of storage after irradiation.     

Irradiation in combined treatments and food safety

Irradiation combined with other processes can contribute to insuring food safety to consumers and controlling severe losses during transportation and commercialisation. We have demonstrated that using in synergy with other treatments; a lower dose could be used to eliminate pathogenic bacteria and permit a better protection of the sensorial quality and to prolong the shelf life of foods. Results indicated that some bacteria are more sensitive to irradiation under modified atmosphere (MAP) and the presence of active compound can increase the bacterial radiosensitivity by more than 4 times under air and by more than 10 times under MAP. Mild heat treatment or addition of natural antimicrobial compounds before irradiation treatment has also permitted an increase of Bacillus cereus radiosensitization. An increase of the bacterial radiosensitization of 1.5 and 1.56 was respectively observed. The effectiveness of the use of edible coating containing natural antimicrobial compounds, modified atmosphere packaging (MAP) or mild treatment before irradiation treatment was demonstrated in order to inactivate Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Bacillus cereus growth or B. cereus spore germination, to increase the bacterial sensitivity to irradiation, to reduce the water loss and to extend the shelf life of the food when stored at 4 °C. Also, the use of edible coating previously crosslinked by irradiation have permitted a better control of the active compounds release. Studies of combined treatments were used in ready to eat vegetables, fruits and meat products.     

Direct evaluation of meat spoilage and the progress of aging using biosensors

A direct sensing method for monitoring meat quality was developed. The sensor is composed of an Ag/AgCl electrode and a platinum electrode on which putrescine oxidase or xanthine oxidase were immobilized to estimate bacterial spoilage or the progress of aging, respectively. A potential-step chronoamperometric method was applied in which the potential was stepped from 300 mV to 600 mV. A linear relationship was obtained between 5 and 60 nmol g⁻¹ for putrescine (Put) and 0.05 and 1.0 μmol g⁻¹ for hypoxanthine (Hx). The coefficient of variation was 0.75% for 20 nmol ml⁻¹ Put solution and 2.2 for a meat sample using the putrescine sensor, and 1.09% for 0.25 μmol ml⁻¹ Hx solution and 2.6% for a meat sample using the xanthine sensor. The pH requirements and substrate selectivity were suitable for the direct measurement of substrates on the surface of meat. From the results of practical experiments, the direct sensing method was indicated to be useful with some modifications for the estimation of meat quality during aging.     

高效广谱复合光催化抗菌剂Ag-AgVO3/BiVO4的设计合成及抗菌机制

合成了一种具有树叶状形貌的Ag-AgVO₃/BiVO₄复合光催化抗菌剂, 并对其晶体结构、 形貌、 组成及光学性质等进行了表征. 研究结果表明, 以3,3',5,5'-四甲基联苯胺(TMB)的氧化反应为模型, Ag-AgVO₃/BiVO₄表现出优异的光响应类氧化酶活性. 光催化抗菌实验结果表明, Ag-AgVO₃/BiVO₄对金黄色葡萄球菌和大肠杆菌均具有良好的抗菌效果, 4 min内的抗菌效率可以达到99%以上. 采用多种实验方法系统研究了其抗菌机制: 活性物种捕获剂实验和细胞内活性氧荧光标记实验表明, 在可见光照射下, Ag-AgVO₃/BiVO₄所产生的电子与O₂反应生成的·O₂^?起主要作用; Live/Dead细胞的荧光实验、 扫描电子显微镜形貌观察实验以及处理前后细胞内外核酸和蛋白质含量的测定实验结果均证实了·O₂^?可以破坏细胞膜的完整性, 导致细胞内容物的破坏和流出, 从而造成细菌死亡. 另外, Ag-AgVO₃/BiVO₄对包括革兰氏阳性菌、 革兰氏阴性菌和真菌在内的9种致病菌均具有良好的抗菌效果, 说明其具有广谱抗菌性能.     

In vitro study of antibiotic effect on bacterial adherence to acrylic intraocular lenses

Implantation of artificial intraocular lenses into the eye during ophthalmic surgical procedures ensures an unliving surface on which bacterial pathogens may attach and form biofilms. Despite antibiotic treatment bacteria growing in biofilms might cause inflammation and serious complications. In this study the adhesive ability of 7 Staphylococcus aureus and 11 coagulase-negative Staphylococcus (CNS) strains to the surface of acrylic intraocular lenses had been examined by the ultrasonic method. In untreated cases adhesion of the S. aureus and CNS strains did not differ significantly. We could not demonstrate significant differences between the adhesive ability of the standard strains and the clinical isolates. In this study a single – 60 min long – antibiotic (ciprofloxacin and tobramycin) treatment had been applied, that correlate well with the single or intermittant antibiotic prophylaxis of patients. Ciprofloxacin administration was able to reduce significantly the number of attached cells on the surface of acrylic lenses both in the case of S. aureus and CNS strains. Dependence of the effect from concentration could also be demonstrated. Tobramycin treatment was able to inhibit significantly the attachment of S. aureus cells. Despite the debate on antibiotic prophylaxis we presented in our experiments that a single antibiotic administration can decrease the attachment of bacterial cells to the surface of acrylic intraocular lenses, and might be effective in the prevention of postoperative endophthalmitis, that is a rare but serious complication of ophthalmic surgery.     

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.     

EPR investigation of some traditional oriental irradiated spices

The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and ⁶⁰Co γ-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 °C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.     

Status of food irradiation in the world

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.