Effect of electron beam irradiation on poultry meat safety and quality

Poultry Science

Volumn 81, Issue 6, 2002, Pages 896-903

  Lewis, S J ^a   Velasquez A ^a   Cuppett, S L ^a   McKee, S R ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Electron beam; Irradiation; Oxidation; Poultry; Quality of poultry meat

Indexed keywords

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; COLUMBA; ESCHERICHIA COLI; GALLUS GALLUS; SALMONELLA;

LIPID;

ANIMAL; ARTICLE; BACTERIUM; CAMPYLOBACTER; CHEMISTRY; CHICKEN; ELECTRON; ESCHERICHIA COLI; FOOD HANDLING; FOOD IRRADIATION; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PATHOGENICITY; SAFETY; SALMONELLA; STANDARD;

ANIMALS; BACTERIA; CAMPYLOBACTER; CHICKENS; ELECTRONS; ESCHERICHIA COLI; FOOD HANDLING; FOOD IRRADIATION; LIPIDS; MEAT; OXIDATION-REDUCTION; SAFETY; SALMONELLA;

EID: 0036617632     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.6.896     Document Type: Article

References (28)

1. AOAC. 2000. Official Method of Analysis. 17th ed. Association of Official Analytical Chemists, Inc., Arlington, VA.
2. Bernofsky, C., J. B. Fox, and B. S. Schweigert. 1959. Biochemistry of myoglobin. VI. The effects of low dosage gamma irradiation on beef myoglobin. Arch. Biochem. Biophys. 80:9-21.
3. Byun, M. W., J. W. Lee, H. S. Yook, K. H. Lee, and K. P. Kim. 1999. The improvement of color and shelf life of ham by gamma irradiation. J. Food Prot. 62:1162-1166.
4. Diehl, J. F. 1995. Radiation sources and process control. Pages 14-15 in Safety of Irradiated Foods. 2nd ed. Marcel Dekker, Inc., New York, NY.
5. Farkas, J. 1989. Microbiological safety of foods. Int. J. Microbiol. 9:1-15.
6. Federal Register. 1985. Irradiation in the production, processing and handling of food. Fed. Reg. 50:29658-29659.
7. Federal Register. 1990. Irradiation in the production, processing and handling of food. Fed. Reg. 55:18538-18544.
8. Federal Register. 1992. Irradiation of poultry products; Final rule. Food Safety and Inspection Service. Fed. Reg. 57:43588-43600.
9. Hanis, T., P. Jelen, P. Klir, J. Mnukova, B. Perez, and M. Pesek. 1989. Poultry meat irradiation - effect of temperature on chemical changes and inactivation of microorganisms. J. Food Prot. 52:26-29.
10. Hashim, I. B., A. V. A. Resurreccion, and K. McWatters. 1995. Consumer acceptance of irradiated poultry. Poult. Sci. 74:1287-1294.
11. Hashim, I. B., A. V. A. Resurreccion, and K. McWatters. 1996. Consumer attitudes toward irradiated poultry. Food Technol. 59:77-80.
12. Hayes, D. J., E. A. Murano, P. S. Murano, D. G. Olson, and S. G. Sapp. 1995. Microbiology of irradiated foods. Pages 41-42 in Food Irradiation: A Sourcebook. 1st ed. Iowa State University Press, Ames, IA.
13. Heath, J. L., S. L. Owens, and S. Tesch. 1990. Effects of high-energy electron irradiation of chicken meat on Salmonella and aerobic plate count. Poult. Sci. 69:150-156.
14. Kuby, J. 1997. Cells and organs of the immune system. Page 66 in Immunology. 3rd ed. W. H. Freeman and Company, New York.
15. Lee, J. I., S. Kang, D. U. Ahn, and M. Lee. 2001. Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage. Poult. Sci. 80:105-108.
16. McKee, S. R., Y. M. Kwon, J. B. Carey, A. R. Sams, and S. R. Ricke. 1998. Comparison of a peroxidase-catalyzed sanitizer with other egg sanitizers using a laboratory-scale sprayer. J. Food Safety 18:173-183.
17. Mead, P. S., L. Slutsker, V. Dietz, L. F. McCaig, J. S. Bresee, C. Shapiro, P. M. Griffin, and R. V. Tauxe. 1999. Food-related illness and death in the United States. Emerging Infect. Dis. 5:607-625.
18. Nawar, W. W. 1996. Lipids. Pages 266-267 in Food Chemistry. 3rd ed. O. R. Fennema, ed. Marcel Dekker, Inc., New York.
19. Nieto-Sandoval, J. M., L. Almela, J. Fernandez-Lopez, and J. A. Munoz. 2000. Effect of electron beam irradiation on color and microbial bioburden of red paprika. J. Food Prot. 63:633-637.
20. Patterson, M. 1988. Sensitivity of bacteria to irradiation on poultry meat under various atmospheres. Lett. Appl. Microbiol. 7:55-58.
21. Patterson, M. 1995. Sensitivity of Campylobacter spp. to irradiation in poultry meat. Lett. Appl. Microbiol. 20:338-340.
22. Resurreccion, A. V. A., F. C. F. Galvez, S. M. Fletcher, and S. K. Misra. 1995. Consumer attitudes toward irradiated food: Results of a new study. J. Food Prot. 85:193-196.
23. SAS Institute. 1999. SAS/STAT® Guide for Personal Computers, Version 8.0 Edition. SAS Institute Inc., Cary, NC.
24. Satin, M. 1996. Food irradiation. Pages 1-25 in Food Irradiation: A Guidebook. 2nd ed. Technomic Publishing Company, Inc., Lancaster, PA.
25. Thayer, D. W., and G. Boyd. 1991. Effect of ionizing radiation dose, temperature, and atmosphere on the survival of Salmonella typhimurium in sterile, mechanically deboned chicken meat. Poult. Sci. 70:381-388.
26. Thayer, D. W., and G. Boyd. 1992. Gamma ray processing to destroy Staphylococcus aureus in mechanically deboned chicken meat. J. Food Sci. 57:848-851.
27. Thayer, D. W., S. Songprasertchai, and G. Boyd. 1991. Effects of heat and ionizing radiation on Salmonella typhimurium in mechanically deboned chicken meat. J. Food Prot. 54:718-724.
28. Witte, V. C., G. F. Krause, and M. E. Bailey. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35:582-585.