Electron paramagnetic resonance (EPR) is a well-known method for its sensitivity and accuracy in irradiated food detection. Our goal is to analyse the irradiated green coffee by EPR. Arabica beans and grounded coffee was electron beam irradiated up to 40 kGy. The EPR spectra and time dependence of signals were studied. Results were analysed with respect to find a possibility to identify irradia...

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223 Food Irradiation is a process in which food products are exposed to ionizing radiation in form of gamma radiation, X-rays and electron beams in controlled amount to destroy pathogenic microorganisms in order to increase its safety and shelf life (WHO, 1991). Irradiation as a food preservation technology has been studied in various parts of the world for more than five decades. Acceptance an...

The second concern is that irradiation may be used to conceal bacterial contamination of spoilt food without inactivating toxins generated by the earlier bacterial contamination."0 But the same need for good hygiene applies equally to other food processes like canning and freezing. Thirdly, there could be a novel pattern of nutrient loss either from the radiation or because irradiated "fresh" f...

Abstract Research has been carried out on seaweed-based irradiated functional food ingredients (carrageenan and alginate). This research aimed to determine analyze the effect of irradiation Physico-chemical microbiological quality ingredients. Sample preparation was by preparing carrageenan alginate flour, then packaged with gamma rays at doses 3, 5, 7 kGy (0 as control). Samples were stored ro...

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irra...

Two types of radiations are used for preservation. They are ionizing radiations such as cathode and gamma rays and nonionizing radiation such as infrared and UV rays. The latter two have poor penetration and bactericidal properties. Ionizing radiations act by disrupting progeny cycles of pathogenic microorganisms by destroying DNA/RNA cycles. Thus, it enhances shelf-life of food and reduces mic...

Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than ...

When food irradiation is carried out under Good Manufacturing Practice conditions, is commended as an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality. This...