Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
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Effect <strong>of</strong> irradiation onmicroorganismsAntimicrobial mechanismBreaking <strong>of</strong> DNA strandsIrradiation breaks 6 chemicalchains out <strong>of</strong> every 10 millionchains present in a cellUses in the United States• Control insects in wheat, wheat flour• Inhibit sprouting in white potatoes• "Sterilize" Trichinella in fresh pork (0.3-1 kGy)• Inhibit mold decay, control insects in freshfruits and vegetables (0.3-1 kGy)• Microbial disinfection <strong>of</strong> spices and herbs (upto 30 kGy)• Radicidation <strong>of</strong> fresh poultry• Recent approval for red meat, shell eggsFoods approved by WHO forirradiationType <strong>of</strong> <strong>food</strong>PotatoesOatmeal flourDried fruitsPoultryFresh fruitsFresh meatsShrimpObjectiveSprout inhibitionInsect eliminationInsect eliminationRadicidationRadurizationRadurizationRadurizationDose (kGy)0.1-0.150.2-0.751.07.0 max.2.56.0-8.00.5-1.0Adapted from Jay, 1998
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