background: photoreactivation of microorganisms following uv disinfection is a disadvantage of using uv technology for wastewater treatment, since in some cases it may even reach several logarithms. the aim of this study was to evaluate the possibility of the photoreactivation of indicator bacteria (coliform and streptococci) in the irradiated effluent. methods: this study was performed using t...

Gamma irradiation is a form of pure energy which is currently used most widely for food and waste irradiation. To evaluate the potential of gamma irradiated sludge for its suitability as a soil amendment in agriculture, field experiments were carried out in a root crop, carrot (Daucus carota). Treatments consisting of three sources of manure (Farmyard Manure (FYM), gamma-irradiated sewage sludg...

The irradiation of food is a technology used in the industry to prevent the deterioration of foodstuff in some countries. The European Community legislation states that each Member State must carry out annual checks on the products during commercialisation. The Istituto Zooprofilattico Sperimentale delle regioni Lazio e Toscana (Rome, Italy) has developed and validated the screening method of p...

Food irradiation is a processing and preservation technique to eliminate insects and parasites and reduce diseasecausing microorganisms. Moreover, the process helps to inhibit sprouting and delay ripening, extending fresh fruits and vegetables shelf-life. Nevertheless, most Brazilian consumers seem to misunderstand the difference between irradiated food and radioactive food and the general publ...

Sádecká J. (2007): Irradiation of spices – a review. Czech J. Food Sci., 25: 231–242. Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven...

Samples of food crops (peanut, peeled pistachio, unpeeled pistachio, rice, and corn) and feed (barley, bran, corn) were autoclave-sterilized, and inoculated with 10(6) of spore suspension of an isolate of Aspergillus flavus fungus known to produce aflatoxin B1 (AFB1) . Following a 10-day period of incubation at 27 C to allow for fungal growth, food and feed samples were irradiated with gamma ra...

Many countries, in order to authorise the use of food irradiation, claim the availability of methods to detect the occurred treatment in addition to the respect of safe use of this technology. Among physical methods, the electron spin resonance (ESR) measuring the number of free radicals that are formed during irradiation can be applied only to those foods with cellulose, a crystalline or bone ...