Food irradiation and sterilization

NASA Astrophysics Data System (ADS)

Josephson, Edward S.

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

Injury and destruction of Moraxella-Acinetobacter in the radappertization process. Final Report Apr 78-1 May 80

DOE Office of Scientific and Technical Information (OSTI.GOV)

Maxcy, R.B.; Rowley, D.B.

1981-02-01

Some highly radiation-resistant Moraxella-Acinetobacter (M-A) may survive the radappertization process for meat preservation, because these vegetative bacteria are more resistant than spores to radiation. They are, however, more susceptible than spores to other destructive factors. This work was to determine the effect of some environmental factors that influence the radappertization process. M-A, M. radiodurans, and B. cereus spores varied greatly in their response to changes in temperature of radiation and menstruum in which they were suspended. Available water was critical in response of vegetative cells to radiation. Salts at the level incorporated into meat for the radappertization process suppressed growthmore » of both injured and uninjured M-A. This effect was attributed to reduction in water activity of the menstruum. Freezing and thawing of M-A indicated some destruction and some injury. The injured cells recovered during subsequent incubation. Thus, specific food products and conditions of radappertization must be considered for setting processing parameters. When all the factors of injury, destruction, and suppression of microbial growth are considered in the radappertization process, it is apparent there is little likelihood any of the low number of naturally occurring M-A cells would survive.« less

Shelf-stable food through high dose irradiation

NASA Astrophysics Data System (ADS)

Plaček, V.; Svobodová, V.; Bartoníček, B.; Rosmus, J.; Čamra, M.

2004-09-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75°C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30°C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Řež 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

Bibliography of Technical Publications and Papers, October 1979 - September 1980

DTIC Science & Technology

1980-11-01

technological procedures affecting quality of radappertized chicken rolls. Institute of Food Technolo- gists, New Orleans, LA, 9-11 June 1980. 93...temperature survey of ginger beef pot roast production at a Central Food Preparation Facility. J. Food Prot., 43(4): 292-294 (1980). 180. REESE, E. T...low-dose irradiated chicken skins. Interagency Botulism Research Coordinating Coummittee, Milford, CT, 8-9 October 1980. 207. CALLO, B. Protoplast

Radappertized Meats for Aerospace Meals

DTIC Science & Technology

1981-06-01

and canned bread made from irradiated wheat flour were used as emergency back-up foods in Skylab III. In response to a NASA request for foods for the...tt a,- /_ j .3 LIST OF TABLES PUge 1. Test Results of Vacuum Packaged Irradiated 10 Food Samples 2. Chemical Composition of Irradiated Food Samples...55 g Sodium nitrite .. ........ 1 g *Pickling spice mixture . . .... .... . 340 g (dry) The pumped briskets were stored at 30 C for 48 hours in

Radappertization of ready-to-eat shelf-stable, traditional Indian bread - Methi Paratha

NASA Astrophysics Data System (ADS)

Bhoir, Shraddha A.; Muppalla, Shobita R.; Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

2015-06-01

Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed using combination of hurdles including radiation processing. The Methi Paratha was prepared using dough containing wheat flour, dried fenugreek leaves and spices. The samples were vacuum packed in multi-layered pouches and irradiated at 25 kGy in frozen conditions. Samples were evaluated for microbiological counts, lipid peroxidation and sensory attributes during storage under ambient conditions. Samples were found to be devoid of any viable microorganism throughout the storage period of 180 days. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid peroxidation of samples did not show any significant increase with time. The Methi Paratha was found to be acceptable by the evaluating panelists.

Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl, fat level, and grinding methods

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cohen, J.S.; Shults, G.W.; Mason, V.C.

1977-01-01

A series of experiments was conducted to determine the effect of different variables on the quality of an irradiated ground beef product. Factors studied included: different food-grade phosphates; NaCl content; fat content; and size of grind. The influence of these variables on the cooking loss (moisture retention), shear press values and sensory scores was studied. The addition of phosphates and NaCl was desirable in controlling cooking losses. The most effective phosphate was tetrasodium pyrophosphate. The addition of NaCl decreased the shear press force required to penetrate the beef patty, i.e., it tenderized the product. Phosphate addition did not affect themore » shear press force. Increased fat content increased the cooking losses, but did not affect the shear press force. Irradiation with sterilizing doses had a marked effect on decreasing the shear press force.« less