Studies have been made to determine the limits of tolerance to
gamma radiation for 15 cultures of the following bacterial species
both in culture media and in irradiation-sterilized seafoods (crab-meat,
halibut and shrimp) inoculated with Salmonella (seven species),
Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
The quality of radiation-pasteurized halibut stored at 34°F
was evaluated subjectively and objectively over a period of 18 weeks.
Results of flavor evaluation and chemical analyses showed that the
storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was
extended more than threefold. Although irradiated samples were
consistently...
The over-tenderization of irradiated-sterilized meat is one
of the more important adverse effects resulting from the use of
irradiation for the preservation of meat. Although research has
been reported on the activity and effect of the inherent proteolytic
enzymes of irradiated meat, very little work has been directed toward
the...
Pasteurization radiation offers a new means of extending the
refrigerated storage life of foods. This procedure avoids many of
the undesirable changes which result when sterilization radiation is
used and still eliminates most of the spoilage organisms.
Shrimp was treated with 5 ppm chlortetracycline and subjected
to pasteurization levels of...
There has been increased concern about radiation dose to the female breasts, with approximately 200,000 new breast cancers being diagnosed each year in the United States. The unprecedented increase in the use of radiologic exams on younger women has also raised some additional concerns about how procedures are performed. The...