FOOD IRRADIATION, JAPAN

Effect of gamma-irradiation of hen's eggs on organoleptic changes and elimination ofSalmonella

WOON Jae-Ho, Hitoshi ITO, Mikiro TADA

2007 Volume 42 Issue 1-2 Pages 1-3
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.1

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Threshhold dose for organoleptic changes by gamma irradiation in shell eggs is at 0.5 kGy, whereas frozen egg products is at 2.4 kGy and dehydrated egg products is at 3 kGy respectively. For the elimination of Salmonella, necessary dose is estimated to be 1 kGy for shell eggs and to be 2 kGy for dehydrated egg products from survival fraction of S. Typhimurium or S. Enteritidis. Contamination of Salmonella occur significantly in liquid egg products and for the reason of threshhold dose of organoleptic changes, irradiation treatment should be applied to dehydrated condition with 2-3 kGy.

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Evaluation of radiation induced radicals in two glucose polymers

Hiromi KAMEYA, Yoko KAEDA, Hideo NAKAMURA, Mitsuko UKAI

2007 Volume 42 Issue 1-2 Pages 4-8
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.4

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Using electron spin resonance (ESR) spectroscopy, we revealed the radiation induced radicals in two glucose polymers, cellulose and starch. The representative ESR spectra of cellulose and starch are composed of a singlet signal due to organic free radical at g=2.0. Upon gamma ray irradiation, a singlet signal at g=2.0 increased. Furthermore, a new pair of signals was appeared. These new signals were found at the symmetric position of the singlet signal. The new pair peak was observed in cellulose, not in starch. We concluded that new pair of signals induced by irradiation is orignited from cellulose, not from starch.

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X-band ESR study on Evaluation of radicals induced in pasteurized pepper

Masaaki MATSUURA, Satoko OGAWA, Shigeru OOWADA, Mitsuko UKAI

2007 Volume 42 Issue 1-2 Pages 9-13
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.9

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The radical properties of pasteurized pepper were investigated by means of X-band ESR spectroscopy. Pasteurization process was done by irradiation or steam. There were three radicals in the specimens before and after pasteurization. Upon irradiation a new radical was found. ESR peak intensity of specimen before and after parturition with steam was almost same level. Peak intensity of radiated pepper showed almost 4 times as compare with that of non treated pepper. Radical activity of the specimens after pasteurization showed almost same value. We concluded that radicals were induced by irradiation. But the radical activity was not changed before and after pasteurization.

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Detection of irradiated foods by the thermoluminescence

Relationships between the temperature ranges of integrating TL glow curves and TL glow ratios

Masayuki SEKIGUCHI, Masao YAMAZAKI, Michiko GOTO, Setsuko TODORIKI, Sh ...

2007 Volume 42 Issue 1-2 Pages 14-23
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.14

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Our study demonstrated that the effects of the several temperature ranges for integrating TL glow intensity on the TL glow ratios by using spice-set purchased at a Turkish air port. The spice set had no labeling of irradiation foods, but nine of 12 spices were judged as irradiated food in this study. Those temperature ranges were defined by evaluating the glow curves of irradiated TLD-100 chip (167-230°C), TLD-100 disc (177-238°C) and Dolomite element (145-258°C). Those are relatively stable and the difference of typical glow peak temperatures of TLD-100 disc in two institutes was less than 2%. On the other hand, Those of TLD-100 tip was shift to higher temperature side at about 4°C because of declining of thermal conductance. The temperature ranges defined by TLD-100 were showed that discriminate more clearly between irradiated and nonirradiated spices compared with the full temperature range of TL measurement (70-400°C). With the exception of low glow intensity, background measurement for estimating net glow intensity was not necessary because TL glow ratio was hardly influenced whether the background measured or not.

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Survey for youth about Life and Radiation

Ikumi WASHINO, Fumihiko OZAKI, Mitsuko UKAI

2007 Volume 42 Issue 1-2 Pages 24-33
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.24

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Current status of food irradiation in Korea

JOONG-Ho Kwon

2007 Volume 42 Issue 1-2 Pages 35-42
Published: September 30, 2007
Released on J-STAGE: June 28, 2010

DOIhttps://doi.org/10.5986/jrafi.42.35

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With respect to the safety of irradiated food, the Korean government has accepted in principle the recommendations of international organizations (FAO, WHO, IAEA, CAC, etc) as well as the national-based evaluations. Gamma radiation from Co-60 is now authorized to be used for food irradiation of 26 food items (or classes). Two multipurpose gammairradiation facilities (Greenpia Tech. Inc. since 1987; SOYA Co. Ltd. since 2002) are now operating for the treatments of selected food items as well as medical supplies. At present, labeled-irradiated products are not yet being marketed at the consumer level. As an alternative process of chemical fumigants, however, irradiation is being partially utilized for the microbial decontamination and pest control of dried spices, vegetable ingredients, etc. for their use in processed foods as minor ingredients. Commercial applications of food irradiation, though small in number, have been steady ever since. This article introduces the commercial progress in food irradiation technology in Korea in terms of research activities, legislation, commercialization, and the control of irradiated foods.

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