Irradiation Inactivation of Food-Borne Microorganisms

Authors: Monk, J. David; Beuchat, Larry R.; Doyle, Michael P.

Source: Journal of Food Protection®, Volume 58, Number 2, February 1995 , pp. 197-208(12)

Publisher: International Association for Food Protection

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Abstract:

Gamma irradiation can be used as a method of preserving many types of foods. The process involves exposing the food to a specific dose of ionizing irradiation from, for example, ⁶⁰Co for the purpose of achieving partial or complete inactivation of cells of specific pathogens or of potential spoilage microorganisms that may be naturally present on unprocessed foods. The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. A review of information describing the behavior of pathogenic and spoilage microorganisms upon exposure to gamma irradiation is presented.

Keywords: IRRADIATION; FOOD-BORNE MICROORGANISMS; FOOD PRESERVATION

Document Type: Research article

Affiliations: 1: Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797

Publication date: 1995-02-01

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First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Irradiation Inactivation of Food-Borne Microorganisms

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