Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

The objective of this study was to identify the efficacy of gamma and electron beam irradiation of the food-borne pathogens (Listeria monocytogenes and Staphylococcus aureus) in sliced and pizza cheeses commercially available in the Korean market. Total aerobic bacteria and yeast/mold in the cheeses ranged from 10² to 10³ Log CFU/g. Irradiation of 1 kGy for sliced cheese and 3 kGy for pizza cheese were sufficient to lower the total aerobic bacteria to undetectable levels (10¹ CFU/g). Pathogen inoculation test revealed that gamma irradiation was more effective than electron beam irradiation at the same absorbed dose, and the ranges of the D₁₀ values were from 0.84 to 0.93 kGy for L. monocytogenes and from 0.60 to 0.63 kGy for S. aureus. Results suggest that a low dose irradiation can improve significantly the microbial quality and reduce the risk of contamination of sliced and pizza cheeses by the food-borne pathogens which can potentially occur during processing.     

Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken

Ready-to-cook Iranian barbecued chicken consists of cubed chicken breast, lemon juice, salt, red pepper, onion, saffron and vegetable oil with an overall pH value of about 5.5. This product is sometimes consumed under-cooked, hence it may pose health hazards to consumers when contaminated with food-borne pathogens. In this study, the effect of gamma irradiation (0, 1.5, 3 and 4.5 kGy) on the microbial quality of ready-to-cook (RTC) barbecued chicken samples stored at 4 °C for 15 days was investigated. Moreover, the effectiveness of irradiation for inactivating Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella typhimurium inoculated into the samples was also studied. Irradiation of the samples resulted in dose dependent reduction in counts of aerobic mesophilic bacteria, yeasts and molds, Enterobacteriaceae and lactic acid bacteria. Among the microbial flora, yeasts and molds and Enterobacteriaceae were more sensitive to irradiation and got completely eliminated at dose of 3 kGy. D₁₀ values of L. monocytogenes, E. coli O157:H7 and S. typhimurium inoculated into the samples were 0.680, 0.397 and 0.601 kGy, respectively. An irradiation dose of 3 kGy reduced the counts of E. coli O157:H7 to an undetectable level in RTC barbecued chicken but was ineffective on elimination of L. monocytogenes and S. typhimurium. However, none of the food-borne pathogens were detected in the samples irradiated at 4.5 kGy. This study showed that irradiation had no undesirable effects on the initial sensory attributes of barbecued chicken. At the end of the storage period, irradiated samples were more acceptable compared to non-irradiated ones.     

Radiation sensitivity of bacteria and virus in porcine xenoskin for dressing agent

In this study, gamma irradiation sensitivities of bacteria and viruses in porcine skin were evaluated to establish the optimum sterilization condition for the dressing material and a xenoskin graft. Escherichia coli and Bacillus subtilis were used as model pathogens and inoculated at 10⁶–10⁷ log CFU/g. As model viruses, porcine parvovirus (PPV), bovine viral diarrhea virus (BVDV), and poliovirus were used and inoculated at 10⁵–10⁶ TCID₅₀/g into porcine skin. The D₁₀ value of E. coli was found to be 0.25±0.1 kGy. B. subtilis endospores produced under stressful environmental conditions showed lower radiation sensitivity as D₁₀ was 3.88±0.3 kGy in porcine skin. The D₁₀ values of PPV, BVDV, and poliovirus were found to be 1.73±0.2, 3.81±0.2, and 6.88±0.3 kGy, respectively. These results can offer the basic information required for inactivating pathogens by gamma irradiation and achieving dressing material and porcine skin grafts.     

Effect of ionizing radiation on the quantitative detection of Salmonella using real-time PCR

Food irradiation is an economically viable technology for inactivating foodborne pathogens, but irradiation can mask pathogens in unhygienically prepared food. The aim of this study was to investigate the effect of irradiation treatment on the detection of Salmonella using real-time PCR. Three commercially available kits were tested, of which the InstaGene Matrix procedure was most effective in preparing template DNA from Salmonella exposed to radiation in broth culture. The minimum level of detection by real-time PCR combined with InstaGene Matrix was 3 log units of Salmonella per milliliter. However, when pure cultures of Salmonella were irradiated at 3 and 5 kGy, the cycle threshold (C_T) increased 1–1.5-fold compared to irradiation at 0 and 1 kGy. This indicated that irradiation treatment may result in an underestimation of bacterial counts due to radiation-induced DNA lesions. We also compared C_T values in inoculated chicken homogenates before and after irradiation, which in this model caused a 1.3–3.3-fold underestimation of bacterial counts with respect to irradiation dose.     

Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs

In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs was investigated. The meatball samples were inoculated with pathogens and irradiated at the absorbed doses of 1, 2.2, 3.2, 4.5 and 5.2 kGy. E. coli O157:H7 count in 1 kGy irradiated meatballs stored in the refrigerator for 7 days was detected to be 4 log cfu/g lower than the count in nonirradiated samples (p<0.05). S. aureus counts were decreased to 4 log cfu/g after being exposed to irradiation at a dose of 1 kGy. Although it was ineffective on elimination of S. typhimurium, irradiation at a dose of 3.2 kGy reduced E. coli O157:H7 and S. aureus counts under detectable values in the meatballs. However, none of the test organisms were detected in the samples after irradiation with 4.5 kGy doses.     

Effect of irradiation on kinetic behavior of Salmonella Typhimurium and Staphylococcus aureus in lettuce and damage of bacterial cell envelope

This study evaluated effect of gamma irradiation on survival of Salmonella Typhimurium and Staphylococcus aureus on lettuce and damage of cell envelope. S. Typhimurium and S. aureus were inoculated on red leaf lettuce, and they were irradiated at 0, 0.5, 1, 1.5, 2, 2.5, and 3 kGy, and the samples were then stored at 7 and 25 °C for 7 days. Survival of S. Typhimurium and S. aureus were enumerated on xylose lysine deoxycholate agar and Baird–Parker agar, respectively. D₁₀ value (dose required to reduce 1 log CFU/leaf) was calculated, and kinetic parameters (maximum specific growth rate; μ_max and lag phase duration; LPD) were calculated by the modified Gompertz model. In addition, cell envelope damage of the pathogens was observed by scanning electron microscope (SEM) and transmission electron microscope (TEM). D₁₀ values were 0.35 and 0.33 kGy for S. Typhimurium and S. aureus, respectively. During storage at 7 °C, S. Typhimurium and S. aureus had significant (P<0.05) growth only on non-irradiated samples up to about 2.5 and 4 log CFU/leaf at 0.42 and 1.28 log CFU/leaf/day of μ_max, respectively. At 25 °C, cell counts of S. Typhimurium and S. aureus on the samples irradiated at 0 and 0.5 kGy increased (P<0.05) up to 3–6 log CFU/leaf. The μ_max of both pathogens were higher in 0 kGy (1.08–2.27 log CFU/leaf/day) and 0.5 kGy (0.58–0.92 log CFU/leaf/day), and LPDs ranged from 1.53 to 3.14 day. SEM and TEM observations showed that cells irradiated at 1.5 and 3 kGy showed disrupted cell membrane. These results indicate that gamma irradiation could be a useful decontamination technology to improve food safety of lettuce by destroying cells of S. Typhimurium and S. aureus.     

Effect of gamma irradiation on the antimicrobial and free radical scavenging activities of Glycyrrhiza glabra root

The efficacy of gamma irradiation as a method of decontamination for food and herbal materials is well established. In the present study, Glycyrrhiza glabra roots were irradiated at doses 5, 10, 15, 20 and 25 kGy in a cobalt-60 irradiator. The irradiated and un-irradiated control samples were evaluated for phenolic contents, antimicrobial activities and DPPH scavenging properties. The result of the present study showed that radiation treatment up to 20 kGy does not affect the antifungal and antibacterial activity of the plant. While sample irradiated at 25 kGy does showed changes in the antibacterial activity against some selected pathogens. No significant differences in the phenolic contents were observed for control and samples irradiated at 5, 10 and 15 kGy radiation doses. However, phenolic contents increased in samples treated with 20 and 25 kGy doses. The DPPH scavenging activity significantly (p<0.05) increased in all irradiated samples of the plant.     

The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties

The goal of this study was to test the efficacy of irradiation on destroying Salmonella on raw almonds and evaluating the resultant sensory changes in the almonds. Raw almonds inoculated with various strains of Salmonella were irradiated at 5 dose levels up to 3 kGy and the D value was determined. The strain SEPT30 was the most resistant strain with a D value of 1.25 kGy indicating that a 4 log CFU/g reduction would require a dose of 5.0 kGy. Irradiation at 2.98 and 5.25 kGy induced significant sensory changes in almond nuts as manifested by intensity of chemical/metallic/rancid flavor ranked by a trained panel. A consumer panel found that samples treated with 5.25 kGy irradiation rendered the almonds unacceptable. Thus, irradiation by itself is unlikely to be a feasible method to eliminate Salmonella from raw almonds.     

Inactivation of Enterobacter sakazakii,Bacillus cereus,and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D₁₀-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.     

Effect of combined radiation and NaOCl/ultrasonication on reduction of Bacillus cereus spores in rice

In this study, ionizing radiation in combination with sodium hypochlorite (NaOCl) and ultrasonication (US) was examined for its effectiveness in reducing Bacillus cereus F4810/72 spores in raw rice. We also evaluated whether the combined processing would produce synergistic effects compared to the individual treatments. The concentration of the initial B. cereus spore was approximately 2.9 log₁₀ CFU/g. After 0.1, 0.2 and 0.3 kGy irradiation treatment, spore populations were reduced by 1.3, 1.4 and 1.6 log₁₀ CFU/g, respectively. In the case of combined gamma irradiation and NaOCl/US treatment, the reduction was higher than those of each single treatment. The combined treatment of 0.1, 0.2 and 0.3 kGy and NaOCl (600–1000 ppm)/US (5–20 min) completely destroyed the spores in raw rice while the spores were not completely destroyed in the control treatment (0 kGy). These results indicated that it could be more effective to combine NaOCl with low dose gamma irradiation than high dose (concentration) of individual disinfection treatment to destroy B. cereus spores in food such as raw rice.     

Radiosensitivities of bacterial isolates on minced chicken and poached chicken meal and their elimination following irradiation and chilled storage

The radiosensitivities of Escherichia coli and Staphylococcus aureus on poached chicken meal (PCM) and minced chicken substrate (MCS) were determined. Effect of irradiation (0, 1, 2 kGy) on total viable cells (TVC) of PCM components was determined under chilled (3–5 °C) storage (0, 9, 14, 21 days) and challenge testing of the bacterial isolates with irradiation (0, 2, 3 kGy) was also conducted on PCM under chilled storage (0,7, 14, 21, 28 days). Additionally, sensory evaluation of the PCM components was assessed with irradiation (0, 2, 3 kGy) during chilled storage (0, 7, 14, 21 days). D₁₀ of E. coli on PCM and MCS were 0.18 and 0.25 kGy whiles those of S. aureus were 0.27 and 0.29 kGy, respectively. D₁₀ values for PCM<MCS and values for S. aureus>E. coli. 2 kGy controlled TVC and extended the shelf life of meals to ⩾14 days but 3 kGy was required to eliminate E. coli and S. aureus. Sensory qualities of the meal were not affected by an irradiation dose of 3 kGy.     

Variations in the radiation sensitivity of foodborne pathogens associated with complex ready-to-eat food products

Foodborne illness outbreaks and product recalls are occasionally associated with ready-to-eat (RTE) sandwiches and other “heat and eat” multi-component RTE products. Ionizing radiation can inactivate foodborne pathogens on meat and poultry, fruits and vegetables, seafood, and RTE meat products. However, less data are available on the ability of low-dose ionizing radiation, doses under 5 kGy typically used for pasteurization purposes, to inactivate pathogenic bacteria on complex multi-component food products. In this study, the efficacy of ionizing radiation to inactivate Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7, and Yersinia enterocolitica on RTE foods including a “frankfurter on a roll”, a “beef cheeseburger on a bun” and a “vegetarian cheeseburger on a bun” was investigated. The average D-10 values, the radiation dose needed to inactivate 1 log₁₀ of pathogen, by bacterium species, were 0.61, 0.54, 0.47, 0.36 and 0.15 kGy for Salmonella spp., S. aureus, L. monocytogenes, E. coli O157:H7, and Y. enterocolitica, respectively when inoculated onto the three product types. These results indicate that irradiation may be an effective means for inactivating common foodborne pathogens including Salmonella spp, S. aureus, L. monocytogenes, E. coli O157:H7 and Y. enterocolitica in complex RTE food products such as ‘heat and eat” sandwich products.     

Effect of radiation on disinfection and mechanical properties of Korean traditional paper,Hanji

Fumigants, including methyl bromide and ethylene oxide, are generally used for the preservation of the Korean cultural heritage, especially paper products like letters and books. However, the use of fumigants is banned because of their harmful effects on humans and the environment. Gamma irradiation is being considered as an alternative for the sterilization of insects and fungi in organic products. Therefore, the purpose of this study was to investigate the sterilization effects of radiation and its effect on the mechanical properties of the Korean traditional paper—Hanji. Treatment doses of 9 kGy and 8 kGy of gamma irradiation inactivated 5 log units of Aspergillus niger and Bacillus cereus spores inoculated on Hanji, respectively. The gamma irradiations up to an absorbed dose of 50 kGy resulted in no significant changes in the tensile strength, bursting strength, and appearance of Hanji. These results confirmed that radiation treatment disinfects the Korean traditional paper efficiently without changing its properties and that this treatment could be used to prevent the damage of Korean ancient archives by molds and fungi.     

Influence of electron beam irradiation on growth of Phytophthora cinnamomi and its control in substrates

Very extensive production procedure, especially in plants growing under covering, require methods, which would allow quick elimination or substantial reduction of populations of specific pathogens without affecting the growth and development of the cultivated plants. Among soil-borne pathogens, the Phytophthora species are especially dangerous for horticultural plants. In this study, irradiation with electron beam was applied to control Phytophthora cinnamomi. The influence of irradiation dose on the reduction of in vitro growth and the population density of the pathogen in treated peat and its mixture with composted pine bark (1:1), as well as the health of Chamaecyparis lawsoniana and Lavandula angustifolia plants were evaluated. Application of irradiation at a dose of 1.5 kGy completely inhibited the in vitro development of P. cinnamomi. This irradiation effect was connected with the disintegration of the hyphae and spores of the species. Irradiation of peat and its mixture with composted pine bark with 10 kGy resulted in the inhibition of stem base rot development in Ch. lawsoniana. Symptoms of the disease were not observed when the substrates were treated with 15 kGy. In the case of L. angustifolia, stem root rot was not observed on cuttings transplanted to infected peat irradiated at a dose of 10 kGy. Irradiation of the horticultural substrates did not affect plant growth.     

Effect of gamma irradiation on microbial decontamination,and chemical and sensory characteristic of lycium fruit

Lycium fruit, popular traditional Chinese medicine and food supplement generally is ingested uncooked, was exposed to several doses of gamma irradiation (0–14 kGy) to evaluate decontamination efficiency, changes in chemical composition, and changes in sensory characteristic. In this study, lycium fruit specimens contained microbial counts of 3.1×10³–1.7×10⁵ CFU/g and 14 kGy was sufficient for microbial decontamination. Before irradiation, the main microbe isolated from lycium fruit was identified as a strain of yeast, Cryptococcus laurentii. After 10 kGy of irradiation, a Gram-positive spore-forming bacterium, Bacillus cereus, was the only survivor. The first 90% reduction (LD₉₀) of C. laurentii and B. cereus was approximately 0.6 and 6.5 kGy, respectively, the D₁₀ doses of C. laurentii and B. cereus was approximately 0.6 and 1.7 kGy, respectively. After 14 kGy irradiation, except the vitamin C content, other chemical composition (e.g., crude protein, β-carotene, riboflavin, fructose, etc.) and the sensory characteristic of lycium fruit specimens did not have significant changes. In conclusion, 14 kGy is the optimal decontamination dose for lycium fruit for retention of its sensory quality and extension of shelf life.     

Degradation behavior of poly (l-lactide-co-glycolide) films through gamma-ray irradiation

Gamma-ray irradiation is a very useful tool to improve the physicochemical properties of various biodegradable polymers without the use of a heating and crosslinking agent. The purpose of this study was to investigate the degradation behavior of poly (l-lactide-co-glycolide) (PLGA) depending on the applied gamma-ray irradiation doses. PLGA films prepared through a solvent casting method were irradiated with gamma radiation at various irradiation doses. The irradiation was performed using 60Co gamma-ray doses of 25–500 kGy at a dose rate of 10 kGy/h.The degradation of irradiated films was observed through the main chain scission. Exposure to gamma radiation dropped the average molecular weight (M_n and M_w), and weakened the mechanical strength. Thermograms of irradiated film show various changes of thermal properties in accordance with gamma-ray irradiation doses. Gamma-ray irradiation changes the morphology of the surface, and improves the wettability. In conclusion, gamma-ray irradiation will be a useful tool to control the rate of hydrolytic degradation of these PLGA films.     

Dyed polyvinyl chloride films for use as high-dose routine dosimeters in radiation processing

Characteristics of the polyvinyl chloride (PVC) films containing 0.11 wt% of malachite green oxalate or 6GX-setoglausine and about 100 μm in thickness were studied for use as routine dosimeters in radiation processing. These films show basically color bleaching under irradiation with ⁶⁰Co γ-rays in a dose range of 5–50 kGy. The sensitivity of the dosimeters and the linearity of dose-response curves are improved by adding 2.5% of chloral hydrate [CCl₃CH(OH)₂] and 0.15% hydroquinone [HOC₆H₄OH]. These additions extend the minimum dose limit to 1 kGy covering dosimetry requirements of the quality assurance in radiation processing of food and healthcare products. The dose responses of both dyed PVC films at irradiation temperatures from 20°C to 35°C are constant relative to those at 25°C, and the temperature coefficients for irradiation temperatures from 35°C to 55°C were estimated to be (0.43±0.01)%/°C. The dosimeter characteristics are stable within 1% at 25°C before and 60 days after the end of irradiation.     

Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 °C. O₂ levels in the packages of fresh-cut Iceberg lettuce decreased and CO₂ levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O₂ levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22–40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality.     

Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine

The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of these moulds was carried out in a ⁶⁰Co gamma (γ) irradiator at average absorbed doses of 1, 3, 5 and 7 kGy for exposure times of 52, 156, 260 and 364 min, respectively. The average D₁₀ value for A. fumigatus was 1.08±0.08 kGy while it was 0.59±0.10 kGy for P. variotii. Consequently, the sensitivity of P. variotii against γ irradiation was more than A. fumigatus.     

Effect of gamma radiation on the mechanical and barrier properties of HEMA grafted chitosan-based films

Chitosan films were prepared by dissolving 1% (w/v) chitosan powder in 2% (w/v) aqueous acetic acid solution. Chitosan films were prepared by solution casting. The values of puncture strength (PS), viscoelasticity coefficient and water vapor permeability (WVP) of the films were found to be 565 N/mm, 35%, and 3.30 g mm/m² day kPa, respectively. Chitosan solution was exposed to gamma irradiation (0.1–5 kGy) and it was revealed that PS values were reduced significantly (p≤0.05) after 1 kGy dose and it was not possible to form films after 5 kGy. Monomer, 2-hydroxyethyl methacrylate (HEMA) solution (0.1–1%, w/v) was incorporated into the chitosan solution and the formulation was exposed to gamma irradiation (0.3 kGy). A 0.1% (w/v) HEMA concentration at 0.3 kGy dose was found optimal-based on PS values for chitosan grafting. Then radiation dose (0.1–5 kGy) was optimized for HEMA grafting. The highest PS values (672 N/mm) were found at 0.7 kGy. The WVP of the grafted films improved significantly (p≤0.05) with the rise of radiation dose.