FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 33, Issue 1-2
Displaying 1-6 of 6 articles from this issue
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  • Effects of Gamma Irradiation on Antioxidants and Ultraviolet Stabilizers
    Yoko Kawamura, Makiko Miura, Yukiko Miura, Takashi Yamada
    1998 Volume 33 Issue 1-2 Pages 1-9
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.1
    JOURNAL FREE ACCESS
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    The effects of gamma irradiation on18kinds of antioxidants and 10 kinds of ultraviolet stabilizers, intact or in a polyethylene sheet, were studied. After irradiating at a 30kGy dose, the content of additives themselves did not change and new degradation products were not found. While most antioxidants in polyethylene had a decreased content after irradiation, most ultraviolet stabilizers didnot change. During the migration tests with aqueous food simulants, additives were not released from either irradiated or unirradiated sheets. For the migrationtests with n-heptane, however, all additives were released from the unirradiated sheet, while most of the antioxidants were not released or released only slightly.
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  • Change of the Functional properties in Polysaccharides Irradiated by Electron Beam
    Kazushi Sakaue, Toru Hayashi, Setsuko Todoriki, Kazuo Asai, Yoshiyuki ...
    1998 Volume 33 Issue 1-2 Pages 10-18
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.10
    JOURNAL FREE ACCESS
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    Polysaccharides widely used in the food industry were studied in terms of sterilization of bacteria by irradiation.12 items of polysaccharides irradiated by electron beam ware investigated for bacteria count and the functional property of pH, gel strength, bloom and viscosity. This study aims to determine the sterilization effectby absorption dose and the applicability of the electron beam irradiation toward polysaccharides. Results shows that 1) Over 5kGy absorption dose are enough to be able to sterilize bacteria in the polysaccharidethemselves. 2) We reconfirm that Arabic gum will be applicable for the electron beam irradiation, which hasbeen used in some foreign countries. 3) Electron beam irradiation will be useful for Gellan gum b (acetyl type), as gelling agents in the food application.
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  • Effect of initial dose on thermoluminescence intensity of mineralsfrom irradiated food
    Hiroko Tanabe
    1998 Volume 33 Issue 1-2 Pages 19-28
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.19
    JOURNAL FREE ACCESS
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    Thermoluminescence analysis is one of the most useful technique in discriminating between irradiated and unirradiated food. This is applicable to many foodstuffs if inorganic minerals adhering to food is successfully isolated. This paper reports, using both inorganic minerals isolated from black pepper and quartz free from organiccontaminant, findings about temperature region where stable TL signal is gained and the effect of higher initial doses on TL intensities after re-irradiation.
    TL signals between 150-250°C decayed with the storage time after irradiation while signals between250-450°C with maximum peak at 360°C were more stable. Thus the author prefers to obtain TL ratio after reirradiationfrom TL intensities between 250-450°C for more clear identification.
    It was found that the higher the dose exposed to inorganic minerals is, the higher TL intensity after reirradiation becomes. This suggests annealing at higher temperature is necessary before a normalization step for clear identification.
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  • Irradiation Effect of Escherichia coli O157: H7 in Meats
    Hitoshi Ito, Harsojo
    1998 Volume 33 Issue 1-2 Pages 29-32
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.29
    JOURNAL FREE ACCESS
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    Escherichia coli O157: H7 is a rapidly emerging food-born pathogen which has been linked to outbreaks of hemorrhagic diarrhea in Japan, USA or many European countries. From this study, two strains of E. coli O157: H7 were isolated from beef and chicken meats in each one sample of 4 replicates. Some of the biochemical characteristics of these isolates were different from type strain IID959. These isolates could grow quickly at 10°C on cultivation of nutrient agar. D10 value of these isolates were obtained to be 0.06kGy in 0.067M phosphate buffer suspension which were highly sensitive than D10 value of 0.12kGy on type strain IID959. On the irradiation effect of type strain IID959 in ground beef, D10 value was obtained as 0.26kGy at fresh condition and 0.46kGy at frozen condition, respectively. From these results, necessary dose for elimination of E.coli O157: H7 was decided as 1.5kGy for fresh meats and 3kGy for frozen meats.
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  • Present Status of Food Irradiation in the World
    Hitoshi Ito
    1998 Volume 33 Issue 1-2 Pages 47-50
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.47
    JOURNAL FREE ACCESS
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  • Food Irradiation for the Inactivation Method of Food Born Pathogens
    Hitoshi Ito
    1998 Volume 33 Issue 1-2 Pages 51-55
    Published: September 30, 1998
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.33.51
    JOURNAL FREE ACCESS
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