FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 39, Issue 1-2
Displaying 1-6 of 6 articles from this issue
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  • Thermal decay processes of organic free radicals in γ-ray irradiated cellulose rich foodstuffs
    Aika ABE, Naoko KODERA, Nozomi TAKAHASHI, Sae SUZUMURA, Mitsuko UKAI
    2004 Volume 39 Issue 1-2 Pages 1-4
    Published: September 30, 2004
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.39.1
    JOURNAL FREE ACCESS
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    Using electron spin resonance (ESR) spectroscopy, we revealed the thermal decay processes of radicals as induced by γ-irradiation on cellulose rich foodstuffs. Upon the irradiation, the satellite signals were newly generated at the symmetric positions of the organic free radical, i.e., the g=2.0 signal. By heat treatment, the satellite signals decayed exponentially to the heating duration. The ESR signal of the irradiated food heated for more than 10 min was essentially the same as that before the irradiation. In order to evaluate the radical decay processes during heating, we defined a time-dependent master equation. Based upon the general solution of the master equation, we evaluated the time constant of the radical decay by the nonlinear least squares method.
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  • Effects of gamma irradiation on the emergence of larvae of Curculio sikkimensis (Heller) (Coleoptera: Curculionidae) and Cydia kurokoi (Amsel) (Lepidoptera: Tortricidae)
    Taro IMAMURA, Setsuko TODORIKI, Akihiro MIYANOSHITA, Toru HAYASHI
    2004 Volume 39 Issue 1-2 Pages 5-7
    Published: September 30, 2004
    Released on J-STAGE: February 25, 2011
    DOIhttps://doi.org/10.5986/jrafi.39.5
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    The effects of gamma irradiation on the emergence of larvae of the chestnut weevil, Curculio sikkimensis (Heller), were investigated. One hundred chestnuts were irradiated in a 60Co irradiator (Gammacell 220, Nordion, Canada) at a dose rate of 0.40 kGy/h. The doses at which irradiation was carried out were 50, 100, 200, 300, 400, 500 and 1000 Gy.After treatment, the chestnuts were kept at at25°C, 70% RH and emerged larvae were counted daily. Larvae of the nut fruit moth, Cydia kurokoi (Amsel), also emerged from the chestnuts. The data on the chestnut weevil were subjected to probit analysis and the LD 99.9 of weevil larvae was estimated to be about 500 Gy.
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  • Isolation of minerals contaminated irradiated food powder for thermoluminescence detection
    Michiko GOTO, Masao YAMAZAKI
    2004 Volume 39 Issue 1-2 Pages 8-12
    Published: September 30, 2004
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.39.8
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    Thermoluminescence method makes it possible to detect accurately irradiated food. It is necessary to isolate the minerals contaminated in the food prior to thermoluminescence measurement. The procedure for isolation of minerals usually requires large amount of sodium polytungstate which is harmful and expensive. Therefore we tested other safe and inexpensive chemical reagents for pre-isolation such as sodium tungstate (ST), potassium carbonate (K2CO3) and potassium iodide (KI). TL glow ratios and the patterns of glow curves were approximately same between minerals isolated using sodium polytungstate and those pre-isolated using saturated solutions of ST, K2CO3 or KI. Among them, KI was recommended to be the best because of its ease of handling.
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  • Genotoxicity test of irradiated foods
    Noriho TANAKA
    2004 Volume 39 Issue 1-2 Pages 13-27
    Published: September 30, 2004
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.39.13
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  • A history of study on safety of irradiated foods (2)
    Clostridium botulinum in irradiated seafood from the reports by the United States Atomic Energy Commission
    Makoto MIYAHARA
    2004 Volume 39 Issue 1-2 Pages 28-49
    Published: September 30, 2004
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.39.28
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    This review is a part of “history of study on the wholesomeness of irradiated foods”.
    Clostridium botulinum in irradiated seafood have been of great concern at the beginning of development of irradiated food. This review describes the studies on Clostridium botulinum by US. Atomic Energy Commission in 1960's with their data and what they recognized it as a risk factor of irradiated foods. In 1999 FAO/IAEA/WHO reported that Clostridium botulinum type A and B spors are apparently the most resistant and thus of great concern in the radiation sterilization of food, whereas the less radiation-resistant type E spores are important in low dose irradiation of foods, particularly fishery products.
    This review also describes current break-through application by NASA and Canadian irradiator.
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  • Information about Food Irradiation
    2003.July-2004.July
    Setsuko TODORIKI
    2004 Volume 39 Issue 1-2 Pages 51-54
    Published: September 30, 2004
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.39.51
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