Microbiology of food preservation - Texas A&M University

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Radioactivity vs. Irradiation Radioactivity:Spontaneous emission of particles,radiations or both Irradiation:Transmission of energy (in the formof waves) through spaceFood irradiation in the U.S.In the United States, ionizingirradiation of food is considered afood additive under current lawand thus must be approved byFDAIonizing radiations of interest infood preservation•Electrombeam•Gamma rays•X rays
Electromagnetic spectrumCharacteristics of different formsof radiation applicable in foodsElectron Beams:– Effective at converting electrons into high energybeams such as X-rays– Easily applicable on different types of foods,climatic conditions and harvest seasons– Can turn on and off with ease– Less penetrating than gamma rays– More energy than gamma rays– Electron beams generated by linear accelerator cangenerate 10 3 -10 6 Gy/seg, whereas the dose generated by60Co is 1-100 1-100 Gy/minCharacteristics of different formsof radiation applicable in foods Gamma rays:– Electromagnetic radiations emitted fromexcited nuclei ( 60 Co or 137 Cs )– Relatively inexpensive byproducts ofatomic fission– Greater penetration power– Half-life of 60 Co: 5.27 years– Half-life of 137 Cs: ~30 years
Page 1 and 2: Microbiology of FoodPreservationAle
Page 3 and 4: Freezing• Fast freezing- Lower te
Page 5 and 6: PasteurizationMilk pasteurization
Page 7 and 8: Spoilage organisms associated withc
Page 9 and 10: Effect of the a w adjustmentmethodW
Page 11 and 12: Acidification•Fermented foods•A
Page 13 and 14: Food safety concerns• Some resear
Page 15 and 16: Other organic acid derivatives• S
Page 17: Other antimicrobials• Ethylene ox
Page 21 and 22: Fundamentals of bacterialdestructio
Page 23 and 24: Effect of irradiation onmicroorgani
Page 25: Packaging• Most foods are irradia

Microbiology of food preservation - Texas A&M University

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