Share

Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs.

Author(s) : CALENBERG S. van, CLEEMPUT O. van, MONDELAERS W., et al.

Type of article: Article

Summary

The effect of irradiation with X-rays and e-beams on the microbiological quality of minced chicken breast meat, shrimps and strawberries was examined. Samples were irradiated with doses ranging from 0 to 1.5 kGy (low-doses) at different dose rates, 0.01 to 0.1 kGy/min for X-rays and 0.3 to 5 kGy/min for e-beams. It was concluded that radiation was effective in reducing the natural microflora of the tested foodstuffs. The effect of dose rate was absent (chicken) or small (shrimps and strawberries).

Details

  • Original title: Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs.
  • Record ID : 2000-2592
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 6
  • Publication date: 1999

Links


See other articles in this issue (2)
See the source

Indexing