Food irradiation in Hungary: Commercial processing and development work

Radiation Physics and Chemistry

Volumn 57, Issue 3-6, 2000, Pages 281-283

  Kalman, B ^a   Szikra, L ^b   Ferencz, P ^b  

^a Jaszberenyi Ut 5 1106   (Hungary)

^b Fejér County Hospital   (Hungary)

Author keywords

Food irradiation; Identification; Poultry; Spices

Indexed keywords

BACTERIA; CHEMICAL OPERATIONS; FOOD PROCESSING; MEATS; TECHNOLOGY;

CAMPYLOBACTER; FOOD IRRADIATION; FROZEN POULTRY MEAT; HUNGARY; SALMONELLA; SPICES;

IRRADIATION;

CAMPYLOBACTER; COMMERCIAL PHENOMENA; CONFERENCE PAPER; FOOD IRRADIATION; FOOD QUALITY; HUNGARY; MEAT; MICROBIAL GROWTH; POULTRY; PUBLIC HEALTH; RADIATION STERILIZATION; SALMONELLA; SPICE;

EID: 0034097538     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(99)00493-4     Document Type: Conference Paper

References (4)

1. McMurray C.H., Stewart A.M., Gray R., Pearce J. Detection Methods for Irradiated Foods. 1996;The Royal Society of Chemistry, Cambridge, England.
2. Cox, N.A., Thomas, J.E., Bailey, J.S., 1991. Sampling of broiler carcasses with low volume water rinse poultry. In: Murray et al. (Ed.), Manual of Clinical Microbiology (6th ed.). pp. 60, 768-770.
3. Szikra, L., Ferencz, P., Kálmáan, B., 1999. Preliminary Experiment on the Reduction of the Most Frequent Zoonosis Diseases Caused by Salmonella and Campylobacter pathogens in a Long Stay Psycho-geriatric Home by Food Irradiation. Final report to IAEA, Vienna.
4. Geilhausen, B., Schütt-Ghrowitt, H., Aleksic, S., Kolnene, R., et al., 1996. Campylobacter and Salmonella contaminating fresh chicken meat. Zbl. Bact., 241-245.