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.     

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.     

Determination of the changes of antifungal properties of Satureja hortensis,Thymus vulgaris and Thymbra spicata exposed to gamma irradiation

In this research, changes in the antifungal activity of the extract of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 and 465 were investigated. The samples of dry plant leaf powder were irradiated with doses of 1.2, 3.0, 5.1 kGy. While the antifungal activity of S. hortensis with 0 and 1.2 kGy dose irradiation against A. parasiticus NRRL 2999 was found to be similar, it decreased with 3.0 and 5.1 kGy irradiation doses (P<0.05). On the contrary, antifungal activity of T. spicata increased until 3.0 kGy and then it decreased with 5.1 kGy irradiation dose (P<0.05). For T. vulgaris, an increase of irradiation dose resulted in a decrease of antifungal activity against aflatoxigenic moulds. This research shows that antifungal properties of some spices can be changed by gamma irradiation.     

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.     

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.     

Gamma radiation influence on technological characteristics of wheat flour

This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.     

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.     

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.     

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.     

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.     

Electron beam crosslinked gels—Preparation,characterization and their effect on the mechanical,dynamic mechanical and rheological properties of rubbers

Electron beam (EB) crosslinked natural rubber (NR) gels were prepared by curing NR latex with EB irradiation over a range of doses from 2.5 to 20 kGy using butyl acrylate as sensitizer. The NR gels were systematically characterized by solvent swelling, dynamic light scattering, mechanical and dynamic mechanical properties. These gels were introduced in virgin NR and styrene butadiene rubber (SBR) matrices at 2, 4, 8 and 16 phr concentration. Addition of the gels improved the mechanical and dynamic mechanical properties of NR and SBR considerably. For example, 16 phr of 20 kGy EB-irradiated gel-filled NR showed a tensile strength of 3.53 MPa compared to 1.85 MPa of virgin NR. Introduction of gels in NR shifted the glass transition temperature to a higher temperature. A similar effect was observed in the case of NR gel-filled SBR systems. Morphology of the gel-filled systems was studied with atomic force microscopy. The NR gels also improved the processability of the virgin rubbers greatly. Both the shear viscosity and the die swell values of EB-irradiated gel-filled NR and SBR were lower than their virgin counterparts as investigated by capillary rheometer.     

Gamma-ray response of a clear,crosslinked PMMA dosimeter,Radix W

Radix W, a clear poly(methyl-methacrylate) (PMMA) dosimeter was developed with improved properties compared to the conventional clear PMMA dosimeter, Radix RN15. PMMA with a glass transition temperature (T_g) higher than 120 °C was selected making it possible to measure doses in a wide range of 1 to 150 kGy. Dose rates of 2.5–10 kGy/h were tested and did not affect significantly the dose response. The influence of irradiation temperature was reduced compared with Radix RN15.     

Microbial quality evaluation and effective decontamination of nutraceutically valued lotus seeds by electron beams and gamma irradiation

Lotus seeds are nutraceutically valued natural plant produce, which succumbs to microbial contamination, predominantly to toxigenic moulds. Results of the present study revealed seed coat portion to harbor higher proportion of microbial load, particularly fungi than cotyledon portion. Among the mycotoxins analyzed, aflatoxins (B₁, B₂, G₁ and G₂) were below detectable limits, while the seeds were devoid of Ochratoxin-A (OTA). Application of different doses of electron beam and gamma irradiation (0, 2.5, 5, 7.5, 10, 15 and 30 kGy) for decontamination purpose revealed significant dose-dependent decrease in the fungal contaminants (P<0.05). However, the contaminant yeasts could survive up to 10 kGy dose, which could be completely eliminated at 15 kGy. From the results obtained, a dose range between 10 and 15 kGy is recommended for complete decontamination, as these doses have also been shown earlier to have minimal effects on nutritional and functional properties of lotus seeds.     

Predicting optimal conditions to minimize quality deterioration while maximizing safety and functional properties of irradiated egg

Irradiation is an excellent method for improving the safety and functional properties of egg. However, the internal quality of egg can be deteriorated due to a rapid decrease in Haugh units. In this study, the optimal conditions for maintaining the quality and maximizing the safety and functional properties of egg were determined when combination of irradiation and chitosan coating was treated using response surface methodology (RSM). Independent degradation parameters—irradiation dose (0–2 kGy) and concentration of chitosan coating (0–2%) were assigned (?2,–1, 0, 1, 2), and 10 intervals were set on the basis of central composite design for the degradation experiment. The dependant variables within a confidence level less than 5% were Haugh units, foaming ability, foam stability, and number of Salmonella typhimurium. The predicted maximum values of Haugh units and foaming ability were 82.7 (irradiation dose 0.0006 kGy and concentration of chitosan solution 1.03%) and 62.2 mm (1.99 kGy and 0.86%), respectively. S. typhimurium inoculated on the egg surface was not detected after 1.86 kGy and 0.48%. Based on superimposing four-dimensional RSM with respect to freshness (Haugh units), functional property (foaming capacity and foam stability), and reduction of S. typhimurium, the predicted optimum ranges for irradiation dose and chitosan solution concentration were 0.35–0.65 kGy and 0.25–0.85%, respectively. The predicted optimum values were obtained from 0.45 kGy and 0.525%. This methodology can be used to predict egg quality and safety when different combination treatments were applied.     

Effect of gamma irradiation on Burkholderia thailandensis (Burkholderia pseudomallei surrogate) survival under combinations of pH and NaCl

This study evaluated the effect of gamma irradiation on Burkholderia thailandensis (Burkholderia pseudomallei surrogate; potential bioterrorism agent) survival under different levels of NaCl and pH. B. thailandensis in Luria Bertani broth supplemented with NaCl (0–3%), and pH-adjusted to 4–7 was treated with gamma irradiation (0–0.5 kGy). Surviving cell counts of bacteria were then enumerated on tryptic soy agar. Data for the cell counts were also used to calculate D₁₀ values (the dose required to reduce 1 log CFU/mL of B. thailandensis). Cell counts of B. thailandensis were decreased (P<0.05) as irradiation dose increased, and no differences (P≥0.05) in cell counts of the bacteria were observed among different levels of NaCl and pH. D₁₀ values ranged from 0.04 to 0.07 kGy, regardless of NaCl and pH level. These results indicate that low doses of gamma irradiation should be a useful treatment in decreasing the potential bioterrorism bacteria, which may possibly infect humans through foods.     

Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch,Cv. Elberta)

Effect of medium dose gamma irradiation on PAL and antioxidant activity of peach fruit was investigated. Peach fruit after harvest at commercial maturity was irradiated in the dose range 1.0–2.0 kGy, stored under refrigerated conditions (3±1 °C, RH 80%) and evaluated at intervals of 7 days. The antioxidant activity as determined by DPPH and FRAP methods revealed significant (p≤0.05) increase particularly in the dose range 1.6–2.0 kGy. During storage, maximum increase in both PAL and antioxidant activity was observed after 21 days. Positive correlation (r=0.75) existed between antioxidant activity and total phenols. EC₅₀ values as obtained from DPPH and FRAP experiments were significantly (p≤0.05) lower in irradiated fruits compared to control.     

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.     

The effect of 60Co (γ-ray) irradiation on the electrical characteristics of Au/SnO2/n-Si (MIS) structures

The effect of ⁶⁰Co (γ-ray) irradiation on the electrical properties of Au/SnO₂/n-Si (MIS) structures has been investigated using the capacitance–voltage (C–V) and conductance–voltage (G/ω−V) measurements in the frequency range 1 kHz to 1 MHz at room temperature. The MIS structures were exposed to γ-rays at a dose rate of 2.12 kGy/h in water and the range of total dose was 0–500 kGy. It was found that the C–V and G/ω−V curves were strongly influenced with both frequency and the presence of the dominant radiation-induced defects, and the series resistance was increased with increasing dose. Also, the radiation-induced threshold voltage shift (ΔV_T) strongly depended on radiation dose and frequency, and the density of interface states N_ss by Hill–Coleman method decreases with increasing radiation dose.     

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.     

Effect of gamma irradiation on the expressed proteins in the foodborne pathogen Staphylococcus aureus

A capillary electrophoresis method with UV detection was developed to analyze protein composition of the foodborne pathogen Staphylococcus aureus. Bacterial samples containing 10⁹ CFU/ml, obtained after two cycles of incubations of 24 h, were gamma irradiated at different doses of 1.2, 3.5 and 2.9 kGy to respectively create damage cells, to kill cells and to provoke viable but non cultivable cells (VBNC). It was observed that an irradiation at a sensitive dose of 1.2 kGy caused a significantly increase in the protein with molecular weight (MW) of 17.7 kDa (from 0.61% to 1.2%). This treatment also caused decreases in the expressed proteins with the MWs of 16.3 kDa (from 6.2% to 5.3%) and of 23.4 kDa (from 4.0% to 2.30%). Irradiation at a VBCN dose of 2.9 kGy caused increases in expressed proteins with the MWs of 17.7 kDa (from 0.61% to 3.43%), 18.7 kDa (from 1.04% to 4.30%), 19.5 kDa (from 0.71% to 2.30%), 21.1 kDa (from 1.20% to 3.80%). Moreover, this treatment (2.9 kGy) also caused significantly decreases (P≤0.05) in the expressed proteins with the MW of 30.7 kDa (from 8.6% to 5.15%), 36.3 kDa (from 3.1% to 2.7%) and 40.5 kDa (from 11.3% to 8.5%). Finally, for the irradiation at a lethal dose of 3.5 kGy, it can be found that the expressed proteins with the MW of 17.7 kDa, 18.7 kDa and 19.5 kDa were increased less than that of expressed proteins at the VCNC dose (2.9 kGy) and these might be the very important proteins which are responsible for the survival of the S. aureus. Further, there were also the decreases in expressed proteins with the MW of 30.7 kDa, 36.3 kDa and 75.1 kDa at this dose of treatment (3.5 kGy) which can be expected that these proteins are seriously affected at high dose of γ-irradiation treatment.