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Journal articles

Radiosensitization: enhancing the radiation inactivation of foodborne bacteria

Abstract : Irradiation of meat products to kill pathogens can be limited by radiation-induced detriment of sensory quality. Since such detriment is directly related to dose, one approach to reduce it is by devising means to lower the dose of radiation required for processing. Increasing the radiation sensitivity of the target microorganisms would lower the dose required for a given level of microbial kill. In this work, the radiation sensitivities of inoculated Escherichia coli and Salmonella typhi in ground beef were examined under a variety of conditions. Results showed that specific manipulations of treatment conditions significantly increased the radiation sensitivity of the test organisms, ranging from a few percent to several-fold reduction in D10. In particular, radiation sensitization could be effected by certain additives, including carvacrol, thymol and trans-cinnamaldehyde, and also by certain compositions of modified atmosphere in the package headspace. A combination of additives and modified atmosphere effected a greater radiosensitization effect than could be achieved by either factor applied alone. Radiosensitization could be demonstrated with irradiation of either fresh or frozen ground meat. The radiosensitization phenomenon may be of practical utility in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat and other food products.
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Contributor : Charles M. Dozois Connect in order to contact the contributor
Submitted on : Friday, May 3, 2013 - 5:05:49 AM
Last modification on : Monday, October 8, 2018 - 5:44:04 PM

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J. Borsa, Monique Lacroix, B. Ouattara, F. Chiasson. Radiosensitization: enhancing the radiation inactivation of foodborne bacteria. Radiation Physics and Chemistry, Elsevier, 2004, 71 (1-2), pp.137-141. ⟨10.1016/j.radphyschem.2004.03.069⟩. ⟨pasteur-00820054⟩



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