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Comparaison de l'effet des rayons X et de l'irradiation de faisceaux d'électrons sur la qualité microbiologique des produits alimentaires.

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

Auteurs : CALENBERG S. van, CLEEMPUT O. van, MONDELAERS W., et al.

Type d'article : Article

Résumé

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).

Détails

  • Titre original : Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs.
  • Identifiant de la fiche : 2000-2592
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 32 - n. 6
  • Date d'édition : 1999

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