Safety of irradiated foods

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  • Food irradiation - Wikipedia!
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  • Why Don't We Irradiate all Germ-carrying Food?!

Codex Alimentarius Commission, Rome, Italy. Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food—Selected sites, United States, Weekly Rep. Chinn, H. Evaluation of the health aspects of certain compounds found in irradiated beef. Chapter I: Further toxicological considerations of volatile products, pp Crone, A. Detection of 2- dodecylcyclo-butanones in radiation sterilized chicken meat stored for several years.

Effects of storage and cooking on the dose response of 2-dodecylcyclobutanone, a potential marker for irradiated chicken. Food Agric. Dalpe, C. Health Canada, Ottawa. Genotoxic properties of 2-dodecylcyclo-butanone, a compound formed on irradiation of food containing fat.

Derr, D. International regulatory status and harmonization of food irradiation. Diehl, J. Vitamin A in bestrahiten Lebensmittel Vitamin A in irradiated foodstuffs. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung European Commission, Brussels, Belgium. Statement of the Scientific Committee on Food on a report on 2-alkylcyclo-butanones. Revision of the opinion of the Scientific Committee on Food on the irradiation of food.

European Commission, Brussels. Eustice, R. Marketing and consumer acceptance of irradiated foods. Abstract Fan, X. Ionizing radiation induces formation of malonaldehyde, formaldehyde, and acetaldehyde from carbohydrates and organic acid. Food Chem. Sensorial and chemical quality of gamma-irradiated fresh-cut iceberg lettuce in modified atmosphere packages.

J Food Prot. Irradiation in the production, processing, and handling of food. Follett, P. A and Sanxter, S.

Longan quality after hot-water immersion and X-ray irradiation quarantine treatments. Fox, J. Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey. Thiamin, riboflavin, and a-tocopherol retention in processed and stored irradiated pork. Gadgil, P. Mutagenicity and acute toxicity evaluation of 2-dodecylcyclobutanone. General Accounting Office, Washington, D. Graham, W. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat.

Food Ag. Grecz, N.

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  6. The action of radiation on bacteria and viruses. Hannisdal, A. Analysis of lipid-derived volatiles alkanes and alkenes in irradiated foods salmon and chicken. Leonardi, J. Raffi, J. Belliardo, pp. Commision of the European Communities, Brussels. Hayes, D. Experts and advocates: How information affects the demand for food irradiation. Food Policy 27 2 : Health Canada.

    Irradiation of ground beef: Summary of submission process. October Evaluation of the significance of 2-dodecylcyclobutanone and other alkylcyclobutanones. Horvatovich, P. Detection of 2-alkylcyclobutanones, markers for irradiated food in adipose tissues of animals fed with these substances.

    Houser, T. Effects of irradiation on properties of cured ham. Josephson E.

    Why Don't We Irradiate all Germ-carrying Food?

    Effects of treatments of foods with ionizing radiation. Harris and E. Karmas, pp.

    AVI, Westport, Conn. Kusmider, E. Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef. Lambert, J. Effect of gamma radiation on Campylobacter jejuni. Lee, E. Effect of antioxidants on consumer acceptance of irradiated turkey meat. Letellier, P. Lipids 7 1 : Licciardello, J. Inactivation of Salmonella in poultry with gamma radiation.

    Poultry Sci. Lopez-Gonzalez, V.

    The Food Commission: Food Irradiation - the problems and concerns

    Influence of various commercial packaging conditions on survival of Escherichia coli OH7 to irradiation by electron beam versus gamma rays. Luchsinger, S. Sensory analysis and consumer acceptance of irradiated boneless pork chops. Matic, S. The eradication of Salmonella in egg powder by gamma irradiation. McNeal, T.

    Toxicological Safety of Irradiated Foods

    Survey of benzene in foods by using headspace concentration techniques and capillary gas chromatography. AOAC Intl. Mead, P. Food-related illness and death in the United States. Molins, R. Irradiation of meats and poultry. Molins, p. Morehouse, K.