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.
Links
See other articles from the proceedings (51)
See the conference proceedings
Indexing
-
MECHANICAL METHODS OF MEASURING TEXTURAL CHARAC...
- Author(s) : JOHNSON E. A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
ICE STORAGE CHARACTERISTICS OF CULTURED MAJOR C...
- Author(s) : JOSEPH J.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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QUALITY MEASUREMENTS AS PART OF A TEST PROGRAM ...
- Author(s) : ROYRVIK J.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
-
Comparative investigations on different methods...
- Author(s) : MARX H., BRUNNER B., WEINZIERL W., HOFFMANN R., STOLLE A.
- Date : 1996/03/20
- Languages : English
- Source: Refrigeration and Aquaculture.
- Formats : PDF
View record
-
Sensory analysis of fish.
- Author(s) : Ifremer, FIOM, NIELSEN J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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