Food preservation with electron beam

Food Science Research and Technology

Volumn , Issue , 2009, Pages 229-245

  Matak, Kristen E ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84857112703     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (35)

1. Brewer, M. S. (2009). Irradiation effects on meat flavor: A review. Meat Science, 81, 1-14.
2. Buchanan, R. L. (1992). Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods: American Chemical Society. ACS Symposium Series, 484, 250-260.
3. Cadwallader, K. R. & C. L. Howard. (1998). Analysis of aroma-activated components of light activated milk. In Flavor Analysis: Developments in Isolation and Characterization; ACS Symposium Series 705; American Chemical Society: Washington, DC, 1998, p 343-358.
4. Centers for Disease Control and Prevention. (2009). Investigation Update: Outbreak of Salmonella Typhimurium Infections, 2008-2009. Available at: http://www.cdc.gov/ salmonella/typhimurium/ Accessed 14 January 2009.
5. Centers for Disease Control and Prevention. (2008). Outbreak of Salmonella Serotype Saintpaul Infections Associated with Multiple Raw Produce Items --- United States, 2008. Morbidity and Mortality Weekly Report., 57(34), 929-934
6. Centers for Disease Control and Prevention. (2007). Multistate outbreak of Salmonella serotype Tennessee infections associated with peanut butter--United States, 2006-2007. Morbidity and Mortality Weekly Report., 56(21), 521-4
7. Curry, R. D., Unklesbay, K., Clevenger, T. E., Brazos, B. J., Mesyats, G. & Filatov, A. (2000). The effect of High-dose X-Rays on E. coli O157:H7 in ground beef. IEEE Trans. Plasma Sci., 28, 122-127.
8. DeMan, J. (1999). Principles of Food Chemistry, 3rd Edition. Aspen Publishing Company. Gaithersburg, MD.
9. Goodhead, D. T. (1994). Initial events in the cellular effects of ionization radiation: clustered damage in DNA. International Journal of Radiation Biology, 65, 7-17.
10. Gould G. W. 1997. Heat induced injury and inactivation. In mechanism of action of food preservation procedures ed. Gould G W, pp 11-42, London: Elsevier Applied Science.
11. Hayashi, T. (1991). Comparative effectiveness of gamma rays and electron beams in food irradiation. In: Food Irradiation. Throne, S. (ed.). Elsevier Applied Sciences. London, England.
12. Jaczynski, J. & Park, J. W. (2003a). Physicochemical properties of surimi seafood as affected by electron beam and heat. Journal of Food Science, 68(5), 1626-1630.
13. Jaczynski, J. & Park, J. W. (2003b). Microbial inactivation and electron penetration in surimi seafood during electron beam processing. Journal of Food Science, 68, 1788-1792.
14. Jaczynski, J. & Park, J. W. (2004). Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam. Journal of Food Science, 69(1), 53-57.
15. Johnson, A. M. & Resurreccion, A. V. A. (2009). Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters. LWT - Food Science and Technology, 42, 265-274.
16. James, D. (2007). Masters Thesis: Enhancing Food Safety and Quality. West Virginia University Libraries.
17. Kim, A. Y. & Thayer, D. W. (1996). Mechanism by which gamma radiation increases the sensitivity of Salmonella typhimurium ATCC 14028 to heat. Applied and Environmental Microbiology. 62, 1759-1763.
18. Lambert, A. D., Smith, J. P. & Dodds, K. L. (1992). Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere. Journal of Food Science, 57, 1294-1299.
19. Lewis, S. J., Velasquez, A., Cuppett, S. L. & McKee, S. R. (2002). Effect of e-beam irradiation on poultry meat safety and quality. Poultry Science, 81, 896-903.
20. Manas, P., & Pagan, R. (2005). Microbial inactivation by new technologies for food preservation. Journal of Applied Microbiology, 98, 1387-1399.
21. Martinez-Solano, J. R., Sanchez-Bel, P., Egea, I., Olmos, E., Hellin, E. & Romojaro, F. 2005. Electron beam ionization induced oxidative enzymatic activities in pepper (Capsicum annuum L.), associated with ultrasturcture cellular damages. Journal of Agricultural and Food Chemistry, 53, 8593-8599.
22. Montgomery, J. L., Parrish, F. C., Jr. & Olsen, D. G. (2000). Irradiation and storage effects on aroma and color of raw beef patties in anaerobic or aerobic packaging. Journal of Muscle Foods., 11(1), 19-33.
23. Morehouse, K. M. (1998). Food Irradiation: The treatment of foods with ionizing radiation. Food Testing & Analysis, 4(3), 9, 32, 35.
24. Murano, P. S. (2003). Understanding dimensions of food processing and preservation:Animal products. In: Understanding Food Science and Technology. Murano, P.S. (ed.). Thompson Wadsworth. Belmont, United States.
25. Nam, K. C., Min, B. R., Park, K. S., Lee, S. C. & Ahn, D. U. (2003). Effects of ascorbic acid and antioxidants on the lipid oxidation and volatile of irradiated ground beef. Journal of Food Science, 68(5), 1680-1685.
26. Thorne, S. (1991). Food Irradiation. Elsevier. Amsterdam, the Netherlands.
27. Taub, I. A., Kaprielian, R. A., Halliday, J. W., Walker, J. E., Angelini, P. & Merritt, C. (1979). Factors affecting radiolytic effects in food. Radiat. Phys.Chem., 14, 639-653.
28. Turman, B. N., Kaye, R. J. & Jacobs, J. A. (2003). An overview of electron beam decontamination technology and applications. Proc. of Power Modulator Symposium 2002 and 2002 High-Voltage Workshop, 39-43.
29. Urbain, W. M. (1986). Food Irradiation. Academic Press. Orlando.
30. U.S. Food and Drug Administration. (2006). Spinach and E. coli outbreak. Available at:http://www.fda.gov/oc/opacom/hottopics/spinach.html Accessed, 14 January 2009.
31. U. S. Food and Drug Administration. (1998). Irradiation: A safe measure for safer food. FDA Consumer. May/June.
32. United States General Accounting Office. (2000). Food Irradiation: available research indicates that benefits outweigh risks. GAO/RCED-00-217. US General Accounting Office, Washington, D.C.
33. Wong, P. Y. Y. & Kitts, D. D. (2001). Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid. Food Chemistry, 74, 75-84.
34. Yu, L, Reitmeier, C. A. & Love, M. H. (1996). Strawberry texture and pectin contents as affected by electron beam ionization. Journal of Food Science, 61, 844-846.
35. Zegota, H. (2002). Some quantitative aspects of hydroxyl radical induced reactions in gamma ionized aqueous solutions of pectins. Food Hydrocolloids, 16, 353-361.