Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs

Authors
Van Calenberg, S Van Cleemput, O Mondelaers, W Huyghebaert, A
Citation
S. Van Calenberg et al., Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs, FOOD SCIENC, 32(6), 1999, pp. 372-376
Citations number
13
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
ISSN journal
00236438 → ACNP
Volume
32
Issue
6
Year of publication
1999
Pages
372 - 376
Database
ISI
SICI code
0023-6438(1999)32:6<372:COTEOX>2.0.ZU;2-0
Abstract
The effect of irradiation with X-rays and e-beams on the microbiological qu ality of minced chicken breast meat, shrimps and strawberries was examined. Samples were irradiated with doses ranging from 0 to 1.5 kGy (low-doses) a t different dose rates, 0.01 to 0.1 kGy/min for X-rays and 0.3 to 5 kGy/min for e-beams. It was concluded that radiation was effective in reducing the natural microflora of the tested foodstuffs. The effect of dose rate was a bsent (chicken) or small (shrimps and strawberries).