Radiation pasteurization and sterilization of food

Studies in Physical and Theoretical Chemistry

Volumn 87, Issue C, 2001, Pages 705-737

  Taub, I A ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957071060     PISSN: 01676881     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-6881(01)80027-6     Document Type: Article

References (71)

1. Taub I.A. Radiation chemistry and the radiation preservation of food. J. Chem. Ed. 58 (1981) 162
2. Taub I.A., et al. Factors affecting radiolytic effects in food. Radiat. Phys. and Chem. 14 (1979) 639
3. Taub I.A. Reaction mechanisms, irradiation parameters, and product formation. In: Josephson E.S., and Peterson M. (Eds). Preservation of Food by Ionizing Radiation Vol. II (1983), CRC Press, Boca Raton 125-166
4. Taub I.A. Free radical reactions in food. J. Chem. Ed. 61 (1984) 313
5. Taub I.A., Angelini P., and Merritt Jr. C. Irradiated food: Validity of extrapolating wholesomeness data. J. Food Sci. 41 (1976) 942
6. Thomas M.H., et al. Effect of radiation and conventional processing on the thiamin content of pork. J. Food Sci. 46 (1981) 824
7. Taub I.A., Kaprielian R.A., and Halliday J.W. Radiation chemistry of high protein foods irradiated at low temperatures. Proceedings, International Symposium on Food Preservation by Irradiation Vol. I (1978), International Atomic Energy Agency, Vienna 371-384
8. Bielski B.H.J. Chemistry of ascorbic acid radicals. In: Sieb P.A., and Tolbert B.M. (Eds). Advances in Chemistry Series, No. 200 (1982), American Chemical Society, Washington 81-100
9. Laroff G.P., Fessenden R.W., and Schuler R.H. The electron spin resonance spectra of radical intermediates in the oxidation of ascorbic acid and related substances. J. Am. Chem. Soc. 94 (1972) 9062
10. Thayer D.W. Food irradiation: Benefits and concerns. J. Food Qual. 13 (1990) 147
11. O'Neill P., and Fielden E.M. Primary free radical processes in DNA. Advances in Radiation Biology 17 (1993) 53
12. Ward J.F. Chemical consequences of irradiating nucleic acids. J. Agric. Food Chem. 26 (1978) 25
13. Taub I.A., Halliday J.W., and Sevilla M.D. Chemical reactions in proteins irradiated at subfreezing temperatures. Advances in Chemistry Series, No. 180 (1979), American Chemical Society, Washington 109-140
14. th European Meeting of Meat Research Workers, American Meat Science Association, Colorado Springs Vol. One (1980) 233-236
15. Kim H.-J., et al. Binding-site specificity of the radiolytically induced crosslinking of phenylalanine to glucagon. Radiat. Res. 98 (1984) 26
16. Kim H.-J., et al. Binding-site specificity of the gamma radiation induced crosslinking between phenylalaine and phenylalanine-containing tetrapeptide. Radiat. Res. 100 (1984) 30
17. Merritt Jr. C., et al. A quantitative comparison of the yields of radiolysis products in various meats and their relationship to precursors. J. Am. Oil Chem. Soc. 62 (1985) 708
18. Shieh J.J., et al. Radiation chemistry of myoglobin, its derivatives, and model compounds in aqueous solution, in Radiation Biology and Chemistry: Recent Developments. Proceedings of the Association for Radiation Research Meeting (1979), Elsevier, Amsterdam 179
19. Shieh J.J., et al. Radiation chemistry of meat proteins: myoglobin irradiated in frozen aqueous solutions. In: Tsen C.C., and Li C. (Eds). Proceedings of International Symposium on Recent Advances in Food and Technology. Hua Shiang Hwan, Taipei (1981) 277
20. Whitburn K.D., Hoffman M.Z., and Taub I.A. Formation of a steady state in the radiolysis of ferrimyoglobin in aqueous solution. Arch. Biochem. Biophys. 208 (1981) 319
21. Whitburn K.D., et al. Globin-mediated redox processes in the interaction of hydroxyl radicals with ferrimyoglobin in aqueous solution. Int. J. Radiat. Biol. 40 (1981) 297
22. Whitburn K.D., Hoffman M.Z., and Taub I.A. Simultaneous reaction of hydroxyl radical and aquated electrons with ferrimyoglobin in irradiated solutions. J. Food Sci. 48 (1983) 1888
23. Whitburn K.D., Hoffman M.Z., and Taub I.A. Interaction of radiation-generated radicals with myoglobin in aqueous solutions. Radiat. Phys. Chem. 23 (1984) 271
24. Sevilla C., Swarts S., and Sevilla M.D. An ESR study of radical intermediates formed by gamma radiolysis of tripalmitin and dipalmitoyl phosphatidylethanolamine. J. Am. Oil Chem. Soc. 60 (1983) 950
25. (unpublished document, United States Army Contract No. DAAK-60-78-C-0060). Sevilla M.D. Mechanisms for radiation damage in lipids. Final report (1982)
26. Merritt Jr. C., and Vajdi M. J. Am. Oil Chem. Soc. 59 (1982) 172
27. Nawar W.W. Reaction mechanisms in the radiolysis of rats: A review. J. Agric. Food Chem. 26 (1978) 21
28. Sevilla M.D., Morehouse K.M., and Swarts S. An ESR study of electron reactions with esters and triglycerides. J. Phys. Chem. 85 (1981) 923
29. (unpublished document, United States Contract No. DAAL03-91-0034). Sevilla M.D. Commonality of chemical entities in irradiated muscle foods. Final Report (1994)
30. Handel A.P., and Nawar W.W. Radiolytic compounds from mono-, di-, and triacylglycerols. Radiat. Res. 86 (1981) 428
31. Morehouse K.M., and Ku Y. Gas chromatographic and electron spin resonance investigations of γ-irradiated shrimp. J. Agric. Food. Chem. 40 (1992) 1963
32. von Sonntag C. The chemical basis of radiation biology (1987), Taylor and Francis, London 375-393
33. von Sonntag C. Free radical reactions of carbohydrates as studied by radiation techniques, Advances in Carbohydrates. Chemistry and Biochemistry 37 (1980) 7
34. Dauphin J.F., and Saint-Lèbe L.R. Radiation chemistry of carbohydrates. In: Cohen A.J., and Elias P.S. (Eds). Radiation Chemistry of Major Food Components (1983), Elsevier, Amsterdam 131-185
35. Raffi J.J., and Agnel J.-P. Influence of the physical structure of irradiated starches on their ESR spectra kinetics. J. Phys. Chem. 87 (1983) 2369
36. Raffi J.J., et al. Glucose oligomers as models to elucidate the starch radiolysis mechanism. Stärke 37 (1985) 228
37. Raffi J.J., et al. Gamma radiolysis of starches derived from different foodstuffs: IV: Study of radiodepolymerization. Stärke 33 (1981) 301
38. Raffi J.J., et al. Study of γ-irradiated starches derived from different foodstuffs: A way for extrapolating wholesomeness data. J. Agric. Food Chem. 29 (1981) 1227
39. Raffi J.J., et al. Theoretical study of the radiodepolymerization of starch. Stärke 32 (1980) 227
40. Michael J.-P., Raffi J., and Saint-Lèbe L. Experimental study of the radiodepolymerization of starch. Stärke 32 (1980) 295
41. 2O-saturated aqueous solution. Z. für Naturforschung 28b (1973) 635
42. Wholesomeness of Irradiated Food. Report of a Joint FAO/IAEA/WHO Expert Committee, World Health Organization (WHO Technical Report Series, No. 659), Geneva (1981)
43. High-Dose Irradiation. Wholesomeness of Food Irradiated with Doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group, World Health Organization (WHO Technical Report Series No. 890), Geneva (1999)
44. Safety and nutritional adequacy of irradiated food (1994), World Health Organization Geneva
45. nd Ed. (1995), Marcel Dekker, New York
46. Ingram M., and Farkas J. Microbiology of foods Pasteurized by ionizing radiation. Acta Alimentaria 6 (1977) 123
47. (unpublished document, United States Army Contract No. DAAK60-97-P-4326). Eden R. Radiation sensitivity of bacterial spores: Clostridium botulinum and Bacillus subtilis. Interim Report (1997)
48. Brynjolfsson A. Mathematical models for microbial kill by radiation. Proceedings, International Symposium on Food Preservation by Irradiation, International Atomic Energy Agency, Vienna Vol. I (1978) 227-239
49. Thayer D., et al. Variations in radiation sensitivity of foodborne pathogens associated with the suspending meat. J. Food Sci. 60 (1995) 63
50. Diehl J.F., and Josephson E.S. Assessment of wholesomeness of irradiated foods (A review). Acta Alimentaria 23 (1994) 195
51. Fox J.B., et al. Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork and turkey. J. Food Sci. 60 (1995) 596
52. Lakritz L.L., Fox J.B., and Thayer D.W. Thiamin, riboflavin, and α-tocopherol content of exotic meats and loss due to gamma radiation. J. Food Prot. 61 (1998) 1681
53. Thayer D.W., et al. Toxicology studies of irradiation-sterilized chicken. J. Food Prot. 50 (1987) 278
54. FDA. Irradiation in the production, processing, and handling of food: Final Rule. Fed. Regist. 62 (1997) 64107
55. Renner H.W., and Reichelt D. Safety of high concentrations of free radicals in irradiated foodstuffs. Zentralblatt für Veterinämedizin, B. Reihe 20 (1973) 648
56. FDA. irradiation in the production, processing, and handling of food: Final Rule. Fed. Regist. 55 (1990) 18538
57. van Logten M.J., Berkvens J.M., and Kroes R. Investigation of the wholesomeness of autoclaved or irradiated feed in rats. Report 33/78 Alg. Tox (1978), Netherlands National Institute of Public Health, Bilthoven
58. van Logten M.J., et al. Long-term wholesomeness study of autoclaved or irradiated pork in rats. Report No. 61740 001 (1983), Netherlands National Institute of Public Health, Bilthoven
59. Strik J.J.T.W.A. Toxicological investigations on irradiated feed in pigs. Tijdschrift voor Diergeneeskunde 111 (1986) 240
60. (unpublished document, United States Army Contract No. DAMD 17-76-C-6047). Raltech Scientific Services. A chronic toxicity, oncogenicity and multigeneration study using CD-1 mice to evaluate frozen, thermally sterilized, cobalt-60 irradiated, and 10 MeV electron irradiated chicken meat. Final Report (1984)
61. Basson R.A., et al. Chemiclearance approach to evaluation of safety of irradiated fruits. In: Elias P.S., and Cohen A.J. (Eds). Recent Advances in Food Irradiation (1983), Elsevier, Amsterdam 59-77
62. Merritt Jr. C., and Taub I.A. Commonality and predictability of radiolytic products in irradiated meats. In: Elias P.S., and Cohen A.J. (Eds). Recent Advances in Food Irradiation (1983), Elsevier, New York 25-57
63. Morehouse K.M., Kiesel M., and Ku Y. Identification of meat treated with ionizing radiation by capillary gas chromatographic determination of radioytically produced hydrocarbons. J. Agric. Food. Chem. 41 (1993) 758
64. Morehouse K.M., and Taub I.A. Relationship of volatile hydrocarbons to lipids in irradiated meats. Proceedings of International Conference on Future Nuclear Systems. American Nuclear Society, LaGrange. Paper No. 144 (1999)
65. Taub I.A., et al. Effect of irradiation on meat proteins. Food Tech. 38 (1979) 184
66. Luchsinger S.E., et al. Color and oxidative rancidity of gamma and electron beamirradiated boneless pork chops. J. Food Sci. 61 (1996) 1000
67. Wierbicki E. Technological feasibility of preservation of meat, poultry and fish products using a combination of conventional additive, mild heat treatment and irradiation. Combination Processes in Food Irradiation (1981), International Atomic Energy Agency, Vienna 181-203
68. Bourland C.T. The development of food systems of food systems for space. Trends Food Sci. Tech. 4 (1993) 271
69. de Bruyn I. Application of high dose irradiation. Proceedings of National Seminar on Food Irradiation. Toluca (1997) 32-40
70. Nawar W.W. Chemical changes in lipids produced by thermal processing. J. Chem. Ed. 61 (1984) 299
71. J.J. Killoran and A. Brynjolffson, 1977 (unpublished data, Report of Invention).