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Microbiological safety in irradiated food.

[In Italian. / En italien.]

Author(s) : GUERZONI M. E., SINIGAGLIA M.

Type of article: Article

Summary

The most interesting microbiological aspects of food irradiation are reviewed and discussed. The FDA approval in 1990 of ionizing radiation to prolong shelf-life and to partially sanify poultry meat, stipulated that irradiation up to 3 kilograys (300 krad) is efficient to reduce the microbial charge and hazard in poultry meat. The response of each microbial species present in poultry meat to low dose irradiation, as seen in a review of litterature is discussed along with the dose/effect ratio, mutant induction and selection and radioresistance development. The possibility of combining irradiation with other processes or control factors is pointed out. A.P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1993-1458
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 30 - n. 299
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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