Food irradiation: More pros than cons?

Biologist

Volumn 51, Issue 2, 2004, Pages 91-96

  Stewart, Eileen M ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b Animal and Bioscience Research Department   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 3042744275     PISSN: 00063347     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (11)

1. Anon (1999) Directive 1999/2/EC of the European Parliament and of the Council of 22 February 1999. Official Journal of the European Communities, L 066, 13/03/1999, p. 16-23.
2. Brake R J, Murrell K D, Ray E E, Thomas J D, Muggenburg B A and Sivinski J S (1985) Destruction of Trichinella spiralis by low-dose irradiation of infected pork. J. Food Safety, 7, 127-143.
3. Clavero M R S, Monk J D, Beuchat L R, Doyle M P and Brackett R E (1994) Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation. Appl. Environ. Microbiol., 60, 2069-2075.
4. Dickson, J S (2001) Radiation inactivation of microorganisms. Chapter 2. In: Food Irradiation - Principles and Applications (Molins, R. Ed.), pp. 23-35. Wiley Interscience, John Wiley & Sons, Inc., New York, ISBN 0-471-35634-4.
5. FSA (2002) Survey for Irradiated Foods - Herbs, Spices, Dietary Supplements and Prawns and Shrimps. Food Survey Information Sheet Number 25/02, Food Standards Agency, June 2002.
6. LeTellier P R and Nawar W W (1972) 2-Alkylcyclobutanones from radiolysis of triglycerides. Lipids, 7, 75-76.
7. MAFF (1997) Undeclared Irradiation of Foodstuffs Surveillance Exercise. http://archive.food.gov.uk/maff/archive/food/inf-sheet/1997/no102/102irad.htm
8. McMurray C H, Stewart E M, Gray R and Pearce J (Eds) (1996) Detection Methods for Irradiated Foods - Current Status. Royal Society of Chemistry, Special Publication no. 171.
9. Roberts W T and Weese J O (1998) Shelf life of ground beef patties treated by gamma radiation. J. Food Protect., 61, 1387-1389.
10. Stewart E M (2001) Detection methods for irradiated foods. In: Food Irradiation - Principles and Applications. Molins R (Ed), 347 - 386. Wiley Interscience, John Wiley & Sons, Inc., New York, ISBN 0-471-35634-4.
11. Tarkowski J A, Stoffer S C C, Beunner R R and Kampelmacher E H (1984) Low dose gamma irradiation on raw meat. I. Bacteriological and sensory quality effects in artificially contaminated samples. Int. J. Food Microbiol., 1, 13-23.