Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation ca...Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation causes damage in the structure of bacterial DNA and cell walls. This irritation can lead to decrease in bacterial growth such as spoilage and pathogenic organisms （i.e, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O 157：H7） by this means, increased quality and shelf-life can be obtained. However, for the maintaining organoleptic and nutritional quality, it is an obligation to achive the lowest levels of doses according to chemical, physical, microbiological properties of the product. Radiation energy can lead to radiolytic products from lipids, proteins and water which are the maj or components of seafoods. Another problem in seafood industry is quality losses at the retail and distribution. Time-temperature integrations are the major factors affecting the bacterial growth and enzymatic activity on the loss of seafood quality. The purpose of this review is to summarize the available information on the elimination of some food pathogens by irradition, which emphasize the effects of gamma irradiation on the quality and shelf-life of seafoods.展开更多
文摘Animal originated contamination is the main problem of public health and causes human suffering all over the world. Nowadays, radiation technology is used on foods and yielded with positive results. Gamma radiation causes damage in the structure of bacterial DNA and cell walls. This irritation can lead to decrease in bacterial growth such as spoilage and pathogenic organisms （i.e, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Escherichia coli O 157：H7） by this means, increased quality and shelf-life can be obtained. However, for the maintaining organoleptic and nutritional quality, it is an obligation to achive the lowest levels of doses according to chemical, physical, microbiological properties of the product. Radiation energy can lead to radiolytic products from lipids, proteins and water which are the maj or components of seafoods. Another problem in seafood industry is quality losses at the retail and distribution. Time-temperature integrations are the major factors affecting the bacterial growth and enzymatic activity on the loss of seafood quality. The purpose of this review is to summarize the available information on the elimination of some food pathogens by irradition, which emphasize the effects of gamma irradiation on the quality and shelf-life of seafoods.
