512 ◾ Fundamental Food Microbiology
4. What recommended levels of γ-irradiation are approved in different foods, and what are
their objectives? What is the status of handling spore problems in irradiated foods?
5. Briefly explain the importance of the following in relation to food irradiation: (a) irradiated
products, (b) radioactive products, (c) radiolytic products, (d) thermolytic products, (e) free
radicals, (f ) radarization, (g) radicidation, and (h) radappertization.
6. In a beef-processing operation, fresh beef in 30- to 50-lb sizes was vacuum packaged and
effectively irradiated to destroy pathogenic bacteria. In a retail operation, the packages were
then opened and cut into retail size (1–5 lb). Some of these were found to contain pathogens.
Discuss how this contamination could have occurred and suggest a method to overcome this
problem.
References
1. Farkas, J. and Mohácsi-Farkas, C., History and future of food irradiation, Trends Food Sci. Technol., 22,
121–126, 2011.
2. Kume, T., Furuta, M., Todoriki, S., Uenoyama, N., and Kobayashi, Y., Status of food irradiation in the
world, Rad. Phy. Chem., 78, 222–226, 2009.
3. Smith, J.S. and Pillai, S., Irradiation and food safety, Food Technol., 58, 48–55, 2004.
4. Behrens, J.H., Barcellos, M.N., Frewer, L.J., Nunes, T.P., and Landgraf, M., Brazilian consumer views
on food irradiation, Innovative Food Sci. Emerg. Technol., 10, 383–389, 2009.
5. Rollin, F., Kennedy, J., and Wills, J., Consumers and new food technologies, Trends Food Sci. Technol.,
22, 99–111, 2011.
6. Stefanova, R., Vasilev, N., and Spassov, S., Irradiation of food, current legislation framework, and detection of irradiated foods, Food Anal. Methods, 3, 225–252, 2010.
7. Arvanitoyannis, I.S., Stratakos, A.C., and Tsarouhas, P., Irradiation applications in vegetables and fruits:
A review, Crit. Rev. Food Sci. Nutr., 49, 427–462, 2009.
8. Polovka, M. and Suhaj, M., The effect of irradiation and heat treatment on composition and antioxidant properties of culinary herbs and spices A review, Food Rev. Int., 26, 138–161, 2010.
9. Ahn, D.U., Kim, I.S., and Lee, E.J., Irradiation and additive combinations on the pathogen reduction
and quality of poultry meat, Poult. Sci., 92, 534–545, 2013.
4. What recommended levels of γ-irradiation are approved in different foods, and what are
their objectives? What is the status of handling spore problems in irradiated foods?
5. Briefly explain the importance of the following in relation to food irradiation: (a) irradiated
products, (b) radioactive products, (c) radiolytic products, (d) thermolytic products, (e) free
radicals, (f ) radarization, (g) radicidation, and (h) radappertization.
6. In a beef-processing operation, fresh beef in 30- to 50-lb sizes was vacuum packaged and
effectively irradiated to destroy pathogenic bacteria. In a retail operation, the packages were
then opened and cut into retail size (1–5 lb). Some of these were found to contain pathogens.
Discuss how this contamination could have occurred and suggest a method to overcome this
problem.
References
1. Farkas, J. and Mohácsi-Farkas, C., History and future of food irradiation, Trends Food Sci. Technol., 22,
121–126, 2011.
2. Kume, T., Furuta, M., Todoriki, S., Uenoyama, N., and Kobayashi, Y., Status of food irradiation in the
world, Rad. Phy. Chem., 78, 222–226, 2009.
3. Smith, J.S. and Pillai, S., Irradiation and food safety, Food Technol., 58, 48–55, 2004.
4. Behrens, J.H., Barcellos, M.N., Frewer, L.J., Nunes, T.P., and Landgraf, M., Brazilian consumer views
on food irradiation, Innovative Food Sci. Emerg. Technol., 10, 383–389, 2009.
5. Rollin, F., Kennedy, J., and Wills, J., Consumers and new food technologies, Trends Food Sci. Technol.,
22, 99–111, 2011.
6. Stefanova, R., Vasilev, N., and Spassov, S., Irradiation of food, current legislation framework, and detection of irradiated foods, Food Anal. Methods, 3, 225–252, 2010.
7. Arvanitoyannis, I.S., Stratakos, A.C., and Tsarouhas, P., Irradiation applications in vegetables and fruits:
A review, Crit. Rev. Food Sci. Nutr., 49, 427–462, 2009.
8. Polovka, M. and Suhaj, M., The effect of irradiation and heat treatment on composition and antioxidant properties of culinary herbs and spices A review, Food Rev. Int., 26, 138–161, 2010.
9. Ahn, D.U., Kim, I.S., and Lee, E.J., Irradiation and additive combinations on the pathogen reduction
and quality of poultry meat, Poult. Sci., 92, 534–545, 2013.