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RADIATION PRESERVATION OF FISH.

Author(s) : HOBBS G., LEY F. J.

Summary

THE TREATMENT OF FOODS WITH IONIZING RADIATIONS UP TO A DOSE OF 10 KILOGRAYS PRODUCES NO TOXIC PRODUCTS AND IS GENERALLY ACCEPTED AS SAFE. SUCH DOSES DO NOT STERILIZE FOODS BUT KILL SUFFICIENT NUMBERS OF BACTERIA TO PROVIDE A USEFUL EXTENSION OF SHELF LIFE. FISH CAN BE IRRADIATED WITH 3-4 KILOGRAYS WITHOUT CAUSING DETECTABLE ODOUR OR FLAVOUR CHANGES AND AT THIS LEVEL THE SHELF LIFE OF MOST FISH IS INCREASED BY 2 TO 3 TIMES. IN ADDITION, GRAM NEGATIVE PATHOGENIC BACTERIA SUCH AS SALMONELLA AND VIBRIO SPECIES, ARE RELATIVELY SENSITIVE TO IRRADIATION AND THE PROCESS CAN BE USED TO ELIMINATE THEM FROM FISHERY PRODUCTS.

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Pages: 1985-4

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Details

  • Original title: RADIATION PRESERVATION OF FISH.
  • Record ID : 1987-0587
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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