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Electron beam (EB) technology typically consists of high‐energy electron streams produced by a linear accelerator. Although promising, the use of EB irradiation as a technique to delay ripening and prevent spoilage in tomatoes has not been extensively investigated. In this study, the effectiveness of EB irradiation in prolonging the shelf life of tomatoes postharvest was investigated. The results indicated that EB irradiation successfully reduced microbial contamination and decay, preserved key quality attributes (such as total soluble solids, titratable acidity, pH, and firmness), and significantly minimized weight loss. Notably, the treatment delayed the biosynthesis of lycopene, a key indicator of ripening, without adversely affecting phenolic content and antioxidant activity, which remained consistent regardless of irradiation. Additionally, different methods for detecting irradiation were evaluated. Thermoluminescence analysis proved to be the most dependable technique, especially for doses exceeding 600 Gy, due to its high sensitivity and specificity. In contrast, photostimulated luminescence and electron spin resonance analyses showed limitations in accurately identifying the irradiation status of foods with high moisture content, such as tomatoes. This study confirms that EB irradiation, while maintaining postharvest quality, extends the shelf life of tomatoes by 5–10 days, suggesting its potential for commercial application in food preservation. [ABSTRACT FROM AUTHOR]

Summary: Pork cutlets are susceptible to cross‐contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X‐ray irradiation (0.5–10 kGy) on pathogen inactivation (D10 value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. D10 values of Escherichia coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5‐D10 values) is required to ensure the microbiological safety of pork cutlets. X‐ray irradiation dose‐dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7‐hexadecadiene and 8‐heptadecene were potential markers for irradiated pork cutlets. X‐ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality. [ABSTRACT FROM AUTHOR]

Non-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry. [ABSTRACT FROM AUTHOR]

Background/Objectives: This study investigates consumer perceptions and acceptance of ionizing radiation (IoR) as a perishable food stabilisation technology. Consumers' preferences influence the success of emerging food technologies. Therefore, a comprehensive understanding of consumers' behavioural responses and their development over time is essential. Methods: This research employs a mixed-methods approach, surveying 313 young adults in New Zealand on their views of both irradiated (IoR) and genetically modified (GM) highly perishable foods. This study explored both participants' attitudes towards these two technologies and also their willingness to consume these foods. Results: The qualitative research revealed a preponderance of "affective" associations over "cognitive" associations with regard to both IoR and GM technologies. The quantitative research indicated that where consumers were given time to reflect, evaluations of GM improved, while those of IoR did not (p < 0.01). There was a gender divide, with females being more positively inclined towards GM and males towards IoR (p < 0.01). Both technologies were significantly disfavoured compared to non-treated products (p < 0.01). There was a significant discrimination when the two technologies were presented as concepts and as products. GM was more favourably received as a concept than as a product (p < 0.01), while IoR was disfavoured in either form. The two food neophobia scales that were tested showed a divergence in performance, with the more affectively based scale showing a higher level of correlation with behaviour. Conclusions: This research reveals that a largely affective (visceral) distrust of both IoR and GM exists within this young food consumer sample. As it is affective in nature, this position will be very resistant to education efforts, particularly if they are "cognitively" based. However, a significant softening of these affective attitudes towards GM products indicates that such efforts may be effective, given time and investment. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Germinated brown rice (GBR) is considered a functional food due to its rich health promoting bioactive compounds such as γ-aminobutyric acid (GABA), γ-oryzanol, phenolics, and antioxidants. In this study, different germinated brown rice varieties were treated with electron beam irradiation (EBI) and x-ray irradiation to assess the effects on these compounds. Food irradiation technology endorsed by the US-FDA and WHO for improving food safety and extending shelf life was utilized. Germinated black fragrant brown rice (Hom Nil brown rice, Oryza sativa L.), and germinated brown rice (GBR) mixed with 3 varieties of brown rice (Thai Hom Mali brown rice, red cargo brown rice, and black fragrant brown rice) were treated with EBI and x-ray irradiation at a dose of 1 kGy, energy levels of 10 and 5 MeV, respectively. The results showed that EBI at the specified dose could significantly increase GABA content in a mixed GBR sample from 3.76 mg/100 g (dried weight) in a non-irradiated sample to 6.44 mg/100 g (dried weight) in an EBI sample, which was a 1.7 fold increase. Moreover, both irradiation methods did not impact any other health promoting compounds such as γ-oryzanol, total phenolic content, or antioxidant activity. However, x-ray irradiation decreased anthocyanin activity in germinated black fragrant brown rice. The Hunter Lab system was used to determine color characteristics. The results showed that EBI slightly increased the yellowness value of a mixed GBR sample. In addition, EBI and x-ray irradiations can reduce microbial contamination of total aerobic plate count and total yeast and mold count in both GBR samples to low levels of 1.30 x 10² - 1.30 x 10 and < 10 - 1.8 x 10 CFU/g, respectively. The results demonstrated that EBI can improve the nutritional quality and enhance consumer food safety in GBR products. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the knowledge and awareness of medical radiation and irradiated foods among nursing college students and those pursuing health-related and health-unrelated majors and to provide basic data for developing and promoting appropriate educational programs on the use of radiation. The knowledge of medical radiation was the highest among those over 30 years of age (3.0 points), and members of the Department of Clinical Laboratory Science (3.0 points). The awareness of the risk of medical radiation was the highest among female (3.34 points), among members of the Department of Nursing and Health Science (3.40 points), and among third-year students (3.41 points). The awareness of the benefits of medical radiation was the highest in male (3.90 points). The awareness of irradiated foods and its safety was low in all departments. The need for education regarding irradiated foods and the willingness to provide information on such foods were high. In conclusion, it is thought that specific promotional activities and educational programs are needed to improve the accuracy of knowledge regarding medical radiation among college students and increase their awareness on the safety of irradiated foods.

Decontamination is a controversial but under-explored aspect of EU food hygiene law. This article provides a first step towards developing a theory on decontamination in EU food law. It distinguishes decontamination using chemical substances or microorganisms from decontamination using processes such as irradiation. Mostly, decontaminants will be processing aids. As long as it is safe, the use of processing aids to decontaminate products of plant origin is free under EU law. However, substances used for the decontamination of products or animal origin must be authorised, either under Regulation 853/2004 or – for example – as biocides. Ascertaining the scope of the legislation on irradiation is challenging. Processes not considered irradiation and not applied prior to 1997 may bring treated products within the ambit of the Novel Foods Regulation. [ABSTRACT FROM AUTHOR]

Food crops around the world are commonly contaminated with Aspergillus flavus, which can produce the carcinogenic mycotoxin aflatoxin B1 (AFB1). The objective of this study is to test an X-ray irradiation sterilization method for studying AFB1 in contaminated maize samples in the laboratory. Maize that had been naturally contaminated with 300 ppb AFB1 by the growth of aflatoxigenic A. flavus was ground and then irradiated at 0.0, 1.0, 1.5, 2.0, 2.5, and 3.0 kGy. A. flavus was quantified by dilution plating on potato dextrose agar (PDA) and modified Rose Bengal media (MDRB) for viability and qPCR for gene presence. AFB1 was quantified by HPLC and ELISA. A. flavus viability, but not gene copies, significantly decreased with increasing doses of radiation (PDA: p < 0.001; MDRB: p < 0.001; qPCR: p = 0.026). AFB1 concentration did not significantly change with increasing doses of radiation (HPLC: p = 0.153; ELISA: p = 0.567). Our results imply that X-ray irradiation is an effective means of reducing viable A. flavus without affecting AFB1 concentrations. Reducing the hazard of fungal spores and halting AFB1 production at the targeted dose are important steps to safely and reproducibly move forward research on the global mycotoxin challenge. [ABSTRACT FROM AUTHOR]

The synergy of polymer blending and loading photocatalytic titania–amorphous carbon nanotubes (TiO2–aCNT) in tailoring the morphological, surface, and optoelectrical properties of membranes is investigated. High energy band gap (Eg) polyethersulfone (PES), and low Eg sulfonated polyethersulfone (SPSf) polymer blends were loaded with TiO2–aCNT nanocomposite fillers. SEM reveals membranes consisting of a selective layer, a dense sublayer and a spongy layer with the latter two consisting of a network of nanofibers whose diameters decrease with increasing TiO2–aCNT loading. The downshifting in the wavenumbers of sulfonyl and sulfone peaks in Fourier transform infrared and Raman spectra confirms bonding of TiO2–aCNT with PES/SPSf via these groups. Blending PES with SPSf decreases the Eg of the membranes while loading TiO2–aCNT produces a second band edge corresponding to Eg = 2.8 eV. Suppression of charge recombination in membranes is realized at 1.2 filler wt.%. Charge separation occurrs via shuttling of the positive holes to the aCNTs and valence band of TiO2 while electrons are shuttled to the conduction bands of PES and SPSf. Electron impedance spectroscopy shows TiO2–aCNT loading reduces polymer membrane resistance to charge transport. Dye degradation up to 85% is realized under direct sunlight irradiation accompanied by mineralization. [ABSTRACT FROM AUTHOR]

The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment. [ABSTRACT FROM AUTHOR]

Background and Aim: Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods: We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results: Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion: Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability. [ABSTRACT FROM AUTHOR]

Foodborne illness affects approximately 48 million Americans annually. Food irradiation is a safe and effective way to kill bacteria and extend a product's shelf life. However, challenges to wider implementation of this technology include consumer hesitancy stemming from misconceptions about safety and lack of knowledge of irradiation's benefits. Research has shown that consumers are more willing to accept irradiation if informed about its safety. Because of increases in multistate foodborne outbreaks and consumers' growing concern about and expectation of food safety, it is an opportune time to reconsider irradiation as a food safety tool. Consumer attitudes toward food safety differ by demographic characteristics; however, research on the association of demographic factors with attitudes on food irradiation are limited. Data collected from a survey (n = 1,009) conducted in August 2022 were analyzed to describe the relationship between age and food irradiation knowledge as influential factors to purchase irradiated foods. More than half (56%) of respondents reported that learning more about irradiation would likely influence purchasing decisions, and older adults were more knowledgeable about food irradiation. These findings suggest that age could be an important factor to consider when tailoring messaging as a prevention strategy around the benefits of food irradiation. [ABSTRACT FROM AUTHOR]

A fundamental understanding of the theory and measurement procedures for characterizing a solenoid is crucial for making a project cost-effective and achieving the desired performance for its use in a LINAC. This paper attempts to comprehend the beam dynamics of charged particles by considering the conservation of canonical angular momentum, which can take on positive, negative, and zero values. The analytical expression to generate a parallel beam using a solenoid is derived. The effect of the final beam size on the values of a solenoid's spherical aberration coefficient and the position of the minimum beam size with respect to the focal length is studied using electron trajectories. A practical procedure to tune the above two parameters of a solenoid is demonstrated by simply modifying the demountable disks connected at each end. A mathematical model is proposed to accurately determine the axis of a solenoid and the magnetic centre using the measured magnetic field data, which is validated experimentally. Several solenoids, used in the 9.5 MeV 10 kW electron LINAC suitable for sterilizing medical products and food irradiation, have been characterised using this procedure. [ABSTRACT FROM AUTHOR]

Food irradiation can reduce foodborne illnesses but is rarely used in the United States. We determined whether outbreaks related to Campylobacter, Salmonella, Escherichia coli, and Listeria monocytogenes were linked to irradiation-eligible foods. Of 482 outbreaks, 155 (32.2%) were linked to an irradiation-eligible food, none of which were known to be irradiated.

In our study, it was observed that the EPR signals of table sugar irradiated with gamma rays at 3 kGy, 5 kGy, 10 kGy increased in proportion to the increasing dose. The fading in the signals was investigated by taking into account the peak-to-peak heights (Ipp) in the EPR spectra of table sugar. The stability of radicals was monitored by performing EPR measurements on sugar samples irradiated with high doses of gamma rays (Co-60) on 29.06.2020, 23.03.2021, 28.06.2021, 05.08.2021. Suitability evaluation was made with Z score, which is a statistical test to determine fading. It was observed that there was almost no loss in the EPR signals of sugar for 14 months. Also table sugar; Similarities have been shown by comparing the EPR spectra of the fruits used in the TS EN 13708 Foodstuffs - Standard for determining whether foodstuffs containing crystal sugars are irradiated by ESR spectroscopy. Thanks to these similarities, it has been suggested that fruits can also be used as dosimeters, depending on the sugar they contain.

Irradiation of starch is of much importance to get rid of microbes and for disinfection. EPR study of the ionizing radiation-induced radicals can lead to the assessment of radiation doses delivered during irradiation. The EPR spectra properties, microwave power saturation behavior, short- and long-term temporal dependencies, and other significant factors are studied. Response of EPR spectra of irradiated starch over the range (0.5–10 kGy) was investigated. The time dependence study of the radiation-induced signal radicals of starch showed that variation of the EPR signal can be noticed within ±7.7% relative to the average value over 38 days following irradiation. Results obtained indicate that gamma irradiated starch can be identified and radiation doses can be determined accurately using EPR spectroscopic techniques. [ABSTRACT FROM AUTHOR]

In order to explore the effect of 60Co gamma irradiation on the structure and glycation products of glycation systems, the ovalbumin (OVA) -glucose system under 60Co gamma irradiation at doses of 0, 25, 50, 75 and 100 kGy was regarded as the research object. The molecular weight, tertiary structure, and secondary structure were determined via SDS-PAGE, fluorescence spectroscopy, and far-ultraviolet circular dichroism spectroscopy, respectively. Meanwhile, high performance liquid chromatography and ultraviolet spectrometry were employed to measure the content of detrimental glycation products including fructosamine, acrylamide, fluorescent AGEs, pentosidine, and melanoidin. The results of increased molecular weight, surface hydrophobicity and β-structure (β-sheet and β-turn) content and decreased intensity of intrinsic fluorescence emission peak and α-helix content showed that 60Co gamma irradiation promoted glycation reaction of OVA in a dose-dependent manner. In addition, the fructosamine and acrylamide in the system during irradiation treatment were increased firstly and then decreased, and the highest contents were presented at 50 kGy. Meanwhile, with the increase of dose, the fluorescent AGEs, pentosidine and melanoidin contents were increased. In short, -0Co gamma irradiation dose would be controlled within 25 kGy to reduce detrimental glycation products in egg products and improve their safety during irradiation treatment. This study would provide a scientific proof for expanding the application of food irradiation technology in egg products in the future. [ABSTRACT FROM AUTHOR]

X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography–mass spectrometry (GC–MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses. [ABSTRACT FROM AUTHOR]

Copyright of Gazi Üniversitesi Fen Bilimleri Dergisi Part C: Tasarım ve Teknoloji is the property of Gazi University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

According to the long-term observations of the FAO, losses of plant-based agricultural products are estimated to be between 10 and 30 %. The main causes of these losses are plant pathogens, spoilage microorganisms, and insect pests. The study discusses the problems of ensuring phytosanitary safety of agricultural products and proposes the use of radiation technology instead of chemical treatment. Radiation technology has a long history of research and application, spanning over 75 years. The most extensive and detailed data on the application of this technology have been obtained for gamma installations, which use natural radioactive isotopes. Lowenergy (less than 300 keV) electron accelerators were invented relatively recently, so the question of their use in agriculture is relevant. Treatment with low-energy electron radiation combines all the advantages of radiation treatment of food and agricultural products with gamma radiation, and at the same time, significantly reduces the risk of damage to biological structures inside the irradiated object due to the low penetrating power of the radiation. This study notes that low-energy electron accelerators can be successfully used to combat plant infectious diseases, reducing the amount of plant pathogens on seeds, without affecting their growth parameters. The use of low-energy electron irradiation to prevent microbiological spoilage is also discussed. The nutritional qualities of irradiated products are not significantly altered. The method of radiation disinfestation (control of insect pests) using low-energy electron radiation has also proven to be effective. However, it should be noted that additional research is necessary to determine the optimal doses of low-energy radiation for each type of product and to ensure safety for human health and the environment. Generally, the use of radiation technology in agriculture has great potential and can become an effective means of improving productivity and food safety. This method of food processing has been recognized as safe for human health by several authoritative international organizations, including the UN (FAO), WHO, IAEA, and others.

Food irradiation aims to eliminate biohazards such as pathogens, microbes, fungi, etc., as the identification of irradiated food and dose assessment ensures its safe use. Hazelnut is the most universal widespread nut and can be found as a whole fruit or as an ingredient in many food types. Electron paramagnetic resonance (EPR) was used to identify irradiated hazelnut and assess radiation doses delivered to it using fractions of its kernel and/or shells. In this paper, parameters affecting the proper detection and evaluation of irradiated hazelnut kernels and shells are studied and analyzed, including the response to Cs-137 gamma rays, the effect of the change in microwave power and modulation amplitude values during EPR spectra acquisition, and the time dependence of the induced radicals. The stability study of the radiation-induced radicals suggests that it is better to perform EPR measurements for irradiated hazelnut during the first month following irradiation. [ABSTRACT FROM AUTHOR]

Irradiation of food is promising for control of pests to minimize postharvest losses of yields and thus improvement of food safety, shelf life of produce. It is a method of choice that induces a series of lethal biochemical and molecular changes culminating into the engagement of a downstream cascade to cause abnormalities in irradiated pests. In this study, the effects of iodine-131 (131I) isotope radiation on the male gonad development of the migratory locust, Locusta migratoria, were evaluated. Newly emerged adult male locusts, less than one-day-old, were divided into two groups, control and irradiated. Locusts in the control group (n = 20 insects) didn't drink irradiated water and were reared under normal environmental conditions for one week. Locusts in the irradiated group (n = 20 insects) were exposed to irradiated water at a dose of 30 mCi and they were subsequently observed until they drank the whole quantity. At the end of the experiment, scanning and electron microscopic examination of testes obtained from irradiated locusts revealed several major abnormalities, including malformed nuclei of spermatozoa, irregular plasma membranes, shrinkage of testicular follicles, vacuolated cytoplasm, disintegrated nebenkern and agglutinations of spermatids. Flow cytometry analysis revealed that 131I radiation induced both early and late apoptosis, but not necrosis, in testicular tissues. Testes of irradiated insects also exhibited a burst in reactive oxygen species (ROS), as indicated by significant elevation in amounts of malondialdehyde (MDA), a marker for peroxidation of lipids. In contrast, irradiation coincided with significant reductions in activities of enzymatic antioxidant biomarkers. Relative to controls, a three-fold upregulation of expression of mRNA of heat shock protein, Hsp90, was observed in testicular tissue of irradiated locusts. 131I-irradiated insects exhibited genotoxicity, as indicated by significant increases in various indicators of DNA damage by the comet assay, including tail length (7.80 ± 0.80 µm; p <.01), olive tail moment (40.37 ± 8.08; p <.01) and tail DNA intensity % (5.1 ± 0.51; p <.01), in testicular cells compared to the controls. This is the first report on elucidation of I131-irradiation-mediated histopathological, biochemical and molecular mechanisms in gonads of male L. migratoria. Herein, the findings underscore the utility of 131I radiation as an eco-friendly postharvest strategy for management of insect pests and in particular for control of populations of L. migratoria. [ABSTRACT FROM AUTHOR]

Irradiation is widely used worldwide to sterilize and kill insects in food, and prevent the germination of agricultural products. However, in Japan, food irradiation is prohibited except to prevent potato sprouting. Herein, 5,6-dihydrothymidine （DHdThd） residue̶a damaged nucleoside generated from the thymidine （dThd） residue in DNA contained in food upon irradiation̶was used as a detection indicator. Eight dried plant-based food samples were gamma ray-irradiated in the range from 3.2 to 8.3 kGy. Subsequently, DNA was extracted from the irradiated sample and digested into nucleosides by the three enzymes, and the test solution was analyzed by liquid chromatography tandem mass spectrometry （LC-MS/MS）. Evidently, in all samples, the concentration ratio of DHdThd to dThd in the test solution （DHdThd/dThd） was dependent on the irradiation dose; moreover, during storage under frozen conditions for at least 890 d post-irradiation, this concentration ratio was equal to that immediately after irradiation. The irradiation histories of the eight types of dried plant-based food samples were correctly detected. [ABSTRACT FROM AUTHOR]

Copyright of Manas Journal of Agriculture Veterinary & Life Sciences is the property of Kyrgyz-Turkish Manas University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food irradiation has been studied comprehensively and has been determined to be a safe and effective process for improving food safety. Despite this potential public health impact and current use in developed countries, the technology is not commonly used in the United States, with consumer acceptance often cited as a barrier. Given changes in consumer food-purchasing trends, advancements in irradiation technology, and an increase in multistate foodborne outbreaks, it is an opportune time to revisit consumer acceptance and factors that influence the purchase of irradiated food. We conducted seven focus groups to assess knowledge, attitudes, and practices regarding irradiation as a food safety intervention. Meetings were virtual, lasted 90 min, and were held March 15-18, 2021. Participants were stratified into three groups using quota sampling: adults aged 18-64 years, parents of children aged 0-4 years, and adults aged 65 years and older. Consistent with past research, consumers were unaware of what food irradiation is. Facilitators for purchasing irradiated foods included protection from foodborne illness, reduced risk from certain foods, and support from public health agencies. Barriers included lack of knowledge, safety concerns, price, packaging, and a distrust of food technology. The results from these focus groups can inform public messaging and foodborne illness prevention strategies. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Water scarcity is now a global challenge due to the population growth and the limited amount of available potable water. In addition, modern industrialization, and microbial pathogenesis is resulting in water pollution on a large scale. Methods: In the present study, reusable Co0.5Ni0.5Fe2O4/SiO2/TiO2 composite matrix was incorporated with CdS NPs to develop an efficient photocatalyst, and antimicrobial agents for wastewater treatment, and disinfection purpose. The antibacterial performance of the gamma-irradiated samples was evaluated against various types of Gram-positive bacteria using ZOI, MIC, antibiofilm, and effect of UV-exposure. Antibacterial reaction mechanism was assessed by bacterial membrane leakage assay, and SEM imaging. In addition, their photocatalytic efficiency was tested against MB cationic dye as a typical water organic pollutant. Results: Our results showed that, the formed CdS NPs were uniformly distributed onto the surface of the nanocomposite matrix. While, the resulted CdS-based nanocomposite possessed an average particle size of nearly 90.6 nm. The antibacterial performance of the prepared nanocomposite was significantly increased after activation with gamma and UV irradiations. The improved antibacterial performance was mainly due to the synergistic effect of both TiO2 and CdS NPs; whereas, the highest photocatalytic efficiency of MB removal was exhibited in alkaline media due to the electrostatic attraction between the cationic MB and the negatively-charged samples. In addition, the constructed heterojunction enabled better charge separation and increased the lifetime of the photogenerated charge carriers. Conclusion: Our results can pave the way towards the development of efficient photocatalysts for wastewater treatment and promising antibacterial agents for disinfection applications. [ABSTRACT FROM AUTHOR]

Irradiation was regarded as a promising green emerging technology to ensure the microbiological safety of food. Food irradiation used a controllable amount of ionizing radiation to ionize atoms or molecules in food, which was considered to be the main mechanism of the changes of exposed materials. Irradiation has been successfully applied for meat tenderization, extending shelf life and eliminating pathogenic, deteriorating microorganisms. However, its application has caused changes in physicochemical and biochemical aspects, affecting the nutritive value and sensory quality of irradiated meat. Moreover, irradiation combined with freezing, low temperature, and heating can mitigate adverse changes in the nutritive value and sensory quality of food. This review describes the potential applications of irradiation in meat systems in recent years, as well as changes in nutritive value, pH, tenderness, WHC, color and flavor of meat and meat products treated with irradiation. Subsequently, the results will contribute to establish the appropriate conditions for the scaling-up of irradiation technology to the industrial level. [ABSTRACT FROM AUTHOR]

China is currently the world's largest producer of food irradiation. Despite the long‐standing (about 100 years) evidence supporting the safety of food irradiation, consumers' acceptance of irradiated foods remains limited. This study aimed to investigate the development of food irradiation in China and identify the barriers that keep consumers away from irradiated foods. This was accomplished by exploring the relevant policies of food irradiation, the size and distribution of irradiation facilities in China, and analyzing their relationships between consumer characteristics and the acceptance of irradiated food. To achieve these objectives, we conducted an online survey of participants from Hubei, China (N = 264). The results reveal that irradiation facilities are mainly distributed in large coastal cities such as the Bohai Bay, the Yangtze River Delta, and the Greater Bay Area. Furthermore, the study identified that consumer' acceptance of irradiated food is directly related to their level of understanding. Approximately 22% of the sampled consumers reported that they would not accept that they have consumed irradiated food and most of them (41%) stated that they would not purchase irradiated food if they were aware of buying irradiated food. Specifically, consumers expressed discomfort with consuming irradiated food under unknown circumstances. This trend is more prevalent among female, low‐educated, and older consumers, with 40% of the sampled population indicating that they would not buy irradiated food. Given the strong correlation between knowledge and acceptance of irradiated foods, the study suggests that policy reform should prioritize enhancing the understanding of irradiated food, particularly among female, low‐educated, and older consumers. [ABSTRACT FROM AUTHOR]

Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food irradiation, science communicators should understand the psychology behind consumers' decision making related to irradiated foods. Using empirical research, we developed a theoretical model and used structural equation modeling to determine how nine variables affect consumers' behavioral intentions toward irradiated ground beef. We purchased a national quota sample from Qualtrics and surveyed N = 1102 U.S. consumers. The model explained 60.3% of the variance in consumers' attitudes toward food irradiation and 55.4% of their behavioral intentions toward irradiated ground beef. Attitude had the largest positive, total effect on consumers' behavioral intentions, which was followed by subjective social norm and perceived benefit. Perceived risk had the largest negative, total effect on behavioral intentions. Attitude mediated the effect of subjective social norm, perceived benefit, perceived risk, objective knowledge, and food technology neophobia. Environmental concern and health consciousness did not significantly affect behavioral intention. Science communicators should develop messaging strategies that seek to improve consumer acceptance with these factors in mind. [ABSTRACT FROM AUTHOR]

The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study suggests that the concentration of hemoglobin derivatives can be used as a criterion for establishing the limit for chilled beef irradiation at which irradiation-induced oxidation becomes irreversible. The express spectrophotometry method for estimating the hemoglobin derivative concentration shows a nonlinear increase in methemoglobin concentration from 15% to 50% in beef irradiated by accelerated electrons with the doses ranging from 250 Gy to 10,000 Gy. The monitoring of the hemoglobin derivative concentration for three days after irradiation shows nonmonotonous dependencies of methemoglobin concentration in beef in the storage time since the oxidation of hemoglobin occur as a result of irradiation and biochemical processes in beef during storage. The proposed method based on the quantitative analysis of the hemoglobin derivative concentration can be used to estimate the oxidation level for irradiation of foods containing red blood cells. The study proposes a model that describes the change in hemoglobin derivative concentration in beef after irradiation considering that oxidation of hemoglobin can be triggered by the direct ionization caused by accelerated electrons, biochemical processes as a result of bacterial activity, and reactive oxygen species appearing during irradiation and storage. This research throws light on the mechanisms behind food irradiation during storage that should be taken into account for selecting the optimal parameters of irradiation. [ABSTRACT FROM AUTHOR]

A software package for INAA (Instrumental Neutron Activation Analysis), developed at the Nuclear Metrology Laboratory of the IPEN-CNEN/SP, called k0-IPEN, is described. The package consists of a main program linked to nine subprograms designed to perform automatically most of the tasks necessary in order to obtain the mass fractions of the irradiated samples. External efficiency curves calculated by the Monte Carlo code MCNP6 can be read to extend the calibration curve to source to detector distances where only a few experimental points are available. Covariance analysis was used in all steps of the calculation. The validation of the code was tested in an intercomparison sponsored by the IAEA. [ABSTRACT FROM AUTHOR]

The photovoltaic system tilt angle is one of the more significant factors for obtaining the maximum solar energy that will fall on the PV panel. Consequently, then obtain maximum power output, the solar array needs to be angled properly. The analysis for a stand-alone system is simulated and modelled using PVsyst software version-7.2 for system power 3,120 Wp to obtain the optimum value of the tilt angles of maximum solar irradiation in the center of Babylon Governorate, Iraq. The ideal tilt angle for the south has been found for both yearly and the seasons. Different tilt angles were taken which were (29°, 30°, and 31°) annually, azimuth angle for all is (0°). The incident global irradiation in the collector plane, Incident beam irradiation in the collector plane is maximum at tilt angle (29°) that produces maximum available energy 5,132 kWh/kWp/year. same processing for annual different tilt angle was taken for seasonally; the results show that the angle (49°) for summer and (13°) for winter are the optimum tilt angle which obtains the maximum incident global irradiation in the collector plane, maximum incident beam irradiation in the collector plane at this angle then product maximum available energy 5,343 kWh/kWp/year. [ABSTRACT FROM AUTHOR]

Faced with the various technologies used today to preserve food, consumers are becoming more demanding on information relating to both the quality and the processing of food. One of the technologies that has proven its effectiveness in food safety is irradiation, however people remain cautious or even refuse this technology which is not yet very popular and popularized thinking that it is a toxic treatment. This paper identifies the basic knowledge of two populations (Tunisian and Portuguese) about ionizing treatment and their intention to purchase irradiated foods, focusing on strawberry fruits. An online survey was conducted for research purposes and 1,000 people, living in Tunisia and Portugal were involved. The findings showed that there is still a dearth of knowledge on food irradiation, which demonstrates mistrust, misunderstandings, and reluctance to purchase irradiated products. In contrast to 56.3% of Tunisians, the data indicated that 60.7% of Portuguese do not know what food irradiation is. The two populations think that irradiating food and consuming it are harmful, despite the fact that their knowledge of the process is spread out differently. The Portuguese, who were more interested about food irradiation, were also more inclined to purchase and consume irradiated strawberries than the Tunisians. In fact, 62.7% of Portuguese people indicated they would be convinced to buy irradiated strawberries, in contrast to 33.5% of Tunisians who stated they would certainly not buy it and insisted on the harmful effects of the treatment if they had more knowledge and evidence if the treatment had been shown to be successful.

Abstract Background The demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative health effects of synthetic color preservatives. Consumers want foods with less processing, a longer shelf life, and clear labels that list only natural ingredients and food additives with familiar names that promote good health. In order to meet consumer demands and regain consumers' confidence in the safety of food products, the food industry was compelled to search for natural alternatives with strong antibacterial and antioxidant properties. Therefore, the objective of this study was to produce a microbial pigment that not only serve as food coloring agents but also provide health advantages owing to their bioactivities. Additionally, the potential use of anthraquinone pigment (AQP) as a natural food preservative compared to gamma irradiation was also examined to extend the shelf life of the beef burger and improve its hygienic quality. Results This study used Talaromyces purpureogenus AUMC2603 to produce the red natural pigment, which was identified as an anthraquinone pigment (AQP). According to the results, gamma (γ) radiation had no significant effect on AQP's antibacterial properties. However, it has a negative, considerable effect on antioxidant activity, where a large dose of γ-ray may change the antioxidant components and lessen the AQP's capacity to scavenge free radicals. Additionally, the γ ray-treated AQP had a strong cytotoxic activity in relation to a high γ-ray dose. As a result, it is suggested that AQP-containing foods should not be irradiated. The extracted AQP was applied as a food additive to improve the quality and increase the shelf life of beef burgers. Significant antibacterial and antioxidant action has been shown at 2% (w/v) AQP. The findings demonstrated that the treatment of beef burger with AQP decreased the initial total bacterial count and psychrophilic bacteria and extended the shelf-life of beef burger in comparison to the control (beef burger with no addition of AQP, butylated hydroxytoluene (BHT) or gamma radiation treatment). On the other hand, there was no substantial difference in the overall amount of mold and yeast or coliform at zero time. According to sensory characteristics, beef burgers had a shelf life of 6 days for controls and 9, 12, and 15 days for AQP-treated samples at 0.5, 1 and 2%, respectively, compared to γ- irradiated samples, 9 and 21 days, at 3 and 5 Kilo Gray (KGy), respectively. Conclusions This research provides a natural red pigment from Talaromyces purpureogenus with potent biological activities as antimicrobials and antioxidants to be applied as coloring, additive, and preservative agent in the food industry. Also, the tested pigment offers a powerful alternative to gamma irradiation for extending the shelf life of food products.

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In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479 lipids, categorized into 16 different lipid subclasses, were measured. Furthermore, the identification of oxidized lipids was carried out to better understand the possible phenomena of lipid oxidation related to this technological process. The results confirm that the lipidomic approach adopted is effective in implementing the knowledge of the effects of X-ray irradiation on food and evaluating its safety aspects. Furthermore, Partial Least Squares-Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA) were applied showing high discriminating ability with excellent values of accuracy, specificity and sensitivity. Through the PLS-DA and LDA models, it was possible to select 40 and 24 lipids, respectively, including 3 ceramides (Cer), 1 hexosyl ceramide (HexCer), 1 lysophosphatidylcholine (LPC), 1 lysophosphatidylethanolamine (LPE), 3 phosphatidic acids (PA), 4 phosphatidylcholines (PC), 10 phosphatidylethanolamines (PE), 5 phosphatidylinositols (PI), 2 phosphatidylserines (PS), 3 diacylglycerols (DG) and 9 oxidized triacylglycerols (OxTG) as potential markers of treatment useful in food safety control plans. [ABSTRACT FROM AUTHOR]

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns. [ABSTRACT FROM AUTHOR]

Irradiation has become a mature processing approach for the quality control of many agricultural products. The effects of gamma irradiation at four different doses (2, 4, 6, and 8 kGy) on microbial quality, Hunter's parameter, lipid oxidation, hydrolyzed amino acids (HAAs), and flavor in spicy chicken were investigated. After treatment, all samples were stored at 4°C. The microbiological results showed that the total viable bacteria (TVB) and total coliform count (TCC) were significantly decreased dose dependently. Values of Δa*, Δb*, and ΔE* of the irradiated specimens were lower compared with the control samples, whereas the ΔL* of the irradiated specimens was higher compared with the controls. The peroxide value (POV) was increased by dose augmentation. Contents of HAAs were gradually decreased in both irradiated and control groups. The odor was affected by both doses of irradiation and storage time. Hence, we conclude that irradiation at a dose of 4.0 kGy barely affected physicochemical properties during storage and extended the shelf life of spicy chicken. This approach could be an alternative to control the quality of spicy chicken during storage. [ABSTRACT FROM AUTHOR]

Enterohemorrhagic Escherichia coli (EHEC) O157:H7 is a foodborne pathogen producing Shiga toxins (Stx1 and Stx2), which can cause hemorrhagic diarrhea and life-threatening infections. O157:H7 strain EDL933 carries prophages CP-933V and BP-933W, which encode Shiga toxin genes (stx1 and stx2, respectively). The aim of this work was to investigate the mechanisms of adaptive resistance of EHEC strain EDL933 to a typically lethal dose of gamma irradiation (1.5 kGy). Adaptive selection through six passages of exposure to 1.5 kGy resulted in the loss of CP-933V and BP-933W prophages from the genome and mutations within three genes: wrbA, rpoA, and Wt_02639 (molY). Three selected EHEC clones that became irradiation adapted to the 1.5-kGy dose (C1, C2, and C3) demonstrated increased resistance to oxidative stress, sensitivity to acid pH, and decreased cytotoxicity to Vero cells. To confirm that loss of prophages plays a role in increased radioresistance, clones C1 and C2 were exposed to bacteriophage-containing lysates. Although phage BP-933W could lysogenize C1, C2, and E. coli K-12 strain MG1655, it was not found to have integrated into the bacterial chromosome in C1-U and C2-U lysogens. Interestingly, for the E. coli K-12 lysogen (K-12-U), BP-933W DNA had integrated at the wrbA gene (K-12-U). Both C1-U and C2-U lysogens regained sensitivity to oxidative stress, were more effectively killed by a 1.5-kGy gamma irradiation dose, and had regained cytotoxicity and acid resistance phenotypes. Further, the K-12-U lysogen became cytotoxic, more sensitive to gamma irradiation and oxidative stress, and slightly more acid resistant. IMPORTANCE: Gamma irradiation of food products can provide an effective means of eliminating bacterial pathogens such as enterohemorrhagic Escherichia coli (EHEC) O157:H7, a significant foodborne pathogen that can cause severe disease due to the production of Stx. To decipher the mechanisms of adaptive resistance of the O157:H7 strain EDL933, we evolved clones of this bacterium resistant to a lethal dose of gamma irradiation by repeatedly exposing bacterial cells to irradiation following a growth restoration over six successive passages. Our findings provide evidence that adaptive selection involved modifications in the bacterial genome, including deletion of the CP-933V and BP-933W prophages. These mutations in EHEC O157:H7 resulted in loss of stx1 and stx2, loss of cytotoxicity to epithelial cells, and decreased resistance to acidity, critical virulence determinants of EHEC, concomitant with increased resistance to lethal irradiation and oxidative stress. These findings demonstrate that the potential adaptation of EHEC to high doses of radiation would involve elimination of the Stx-encoding phages and likely lead to a substantial attenuation of virulence. [ABSTRACT FROM AUTHOR]

X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography–mass spectrometry (GC–MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses.