FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 35, Issue 1-2
Displaying 1-6 of 6 articles from this issue
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  • Effect of Free Radicals and Cultivation Media on Radiation Sensitivities ofEscherichia coli and Related Bacteria
    Hitoshi Ito
    2000 Volume 35 Issue 1-2 Pages 1-6
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.1
    JOURNAL FREE ACCESS
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    Effects of gamma-irradiation on some strains of Escherichia coli, Salmonella enteritidis and Staphylococcus aureuswere investigated in the presence of N2, N2O and O2and with the hydroxyl radical (OH) scavengers glycerol, polyethylene glycol and formate. Injured cell membrane of bacteria was detected using with MacConkey agar forE.. coliandS. enteritidisand 7% NaC1 Triptic soy agar forSt. aureusinstead of Tryptic soy agar for recovery medium. From this study, addition of glycerol significantly reduced the sensitivity in all of strains, and cell membrane was not injured significantly except in radiation sensitive strainE.. coliA4-1. When superoxide radicals (O2-) were generated during irradiation in the presence of formate, injured cell membrane increased significantly in all of strains. However, molecular oxygen (O2) and OH radicals also had some effects on the damage of cell membrane. These results suggest that most radiation induced cell lethality was responsible to the cooperative effects of intracellular OH radicals and O2on DNA with lessor effect of damage on cell membrane by O2-radicals, O2and OH radicals. On the radiation sensitive strain of E.. coli, cell lethality occurred significantly by the injury of cell membrane compared with other strains.
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  • Effects of Gamma Irradiation on Food Contact Polyethylene, Polypropylene and Polystyrene: Additives and Other Chemicals
    Yoko Kawamura, Kayo Sayama, Takashi Yamada
    2000 Volume 35 Issue 1-2 Pages 7-14
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.7
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    The effects of gamma irradiation on additives, oligomers, and other chemicals in food contact polyethylene, polypropylene and polystyrene were investigated. Polyethylene and polypropylene products contained several antioxidants, lubricants and plasticizers. After gamma irradiation, the contents of all the antioxidants significantly decreased. Irgafos 168 disappeared the fastest. Lubricants and plasticizers decreased to some extent or not at all. 2, 4-Di-tert-butylphenol was detected not only after irradiation but also before irradiation, and 1, 3-di-tert-butylbenzene and 2, 6-di-tert-butyl-1, 4-benzoquinone were detected only after irradiation. They were presumed to be degradation products of the irradiation, though the former should be also a degradation product of the manufacturing process. On the other hand, the polystyrene products contained styrene dimers and trimers and their contents did not change after the gamma irradiation.
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  • Effects of Gamma Irradiation on Food Contact Polyethylene, Polypropylene and Polystyrene: Volatiles
    Yoko Kawamura, Kayo Sayama, Takashi Yamada
    2000 Volume 35 Issue 1-2 Pages 15-22
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.15
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    The effects of gamma irradiation on the generation of volatiles from food contact polyethylene and polypropylene were investigated using head space (HS) /GC/MS. All samples generated volatiles such as acetic acid, propionic acid, butanoic acid, 2, 2-dimethylpropionic acid, acetone, 2-butanone, 2-propanol, 2-methyl-2-propanol, hydrocarbons, etc., due to the gamma irradiation. Especially, acetic acid and acetone were formed in greatest amounts. Since, these volatiles did not exist before irradiation and their amounts increased with increasing irradiation dose, they should be degradation products from the polymer or additives by irradiation. Polypropylene generated more kinds and larger amounts of volatiles than polyethylene, which showed that polypropylene is more sensitive to irradiation. Polystyrene contained styrene and ethylbenzene as monomers before irradiation and their amounts decreased after irradiation. Polystyrene generated few degradation products during the irradiation.
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  • Detection of irradiated chicken by hydrocarbon method and ESR method
    Michiko Goto, Hiroko Tanabe, Makoto Miyahara
    2000 Volume 35 Issue 1-2 Pages 23-34
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.23
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    Chicken meat with bone was irradiated by gamma ray at -19-10°C, and both amount of hydrocarbons formed from fatty acids and intensity of ESR signals in bone fragments were measured. Very good correlation was found between the amount of hydrocarbons and the intensity of ESR signals.
    The amount of hydrocarbons (Cn-2: 1), had 2 carbon atoms less than the original fatty acids and an additional double bond, was almost constant irrespective of the irradiation temperature. The amount of hydrocarbons (Cn-1: 0), had 1 carbon atom less than the original fatty acids, increased as the irradiation temperature raised. As the ratio between corresponding fatty acids, theratio between hydrocarbons (Cn-2: 1) is a suitable index in the detection of the irradiation. On the contrary, the ratio of hydrocarbons from same fatty acid, (Cn-2: 1)/(Cn-1: 0), varied according to the kind of fatty acid and temperature used at the irradiation.
    It was found that under the irradiation temperature of -19-10°C, intensity of ESR signals of bone is not affecte by the irradiation temperature.
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  • Current Status of Utilization of Food Irradiation in the World
    Kazuhiko Aoki
    2000 Volume 35 Issue 1-2 Pages 65-72
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.65
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  • [title in Japanese]
    [in Japanese]
    2000 Volume 35 Issue 1-2 Pages 73-76
    Published: September 30, 2000
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.35.73
    JOURNAL FREE ACCESS
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