Share

Food irradiation: a means of controlling pathogenic microorganisms in food.

Author(s) : MAYER-MIEBACH E.

Type of article: Article

Summary

Salmonella enteritidis, S. typhimurium, Campylobacter jejuni and Listeria monocytogenes frequently cause foodborne infections. Food irradiation is one of the protective methods available. Comprehensive data concerning sensory, physiological and toxicological characteristics of irradiated food exist. However, to determine eventual sources of risk associated with the inappropriate use of radiation, it is necessary to generate additional comprehensive microbiological and engineering data for all foods concerned. Predictive modelling will contribute considerably to the solution of the overall problem.

Details

  • Original title: Food irradiation: a means of controlling pathogenic microorganisms in food.
  • Record ID : 1994-2299
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 6
  • Publication date: 1993

Links


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

Indexing