Page 40 - FoodFocusThailand No.212 NOVEMBER 2023

SMART PRODUCTION

Table 2 Application of gamma food irradiation
Product Result Dose Research

Rice • Control of rice weevil and red flour beetle in plastic-packaged jasmine rice 0.2-2.0 kGy Sirisoontaralak and
• Increased yellowness of milled rice < 1 kGy Noomhorm (2006)
• Increased water absorption during cooking, increased total solids in cooking
water, and decreased hardness of cooked rice
• Increased rancidity and reduced characteristic aroma of jasmine rice
Wheat flour • Inhibition of bacteria and fungi in wheat flour packaged in plastic bag for storage 0.25 kGy Marathe et al. (2002)
duration of up to 6 months
• No effect on moisture content, protein, fat, carbohydrate, free fatty acid, starch,
sugar, vitamin B1, vitamin B2, sedimentation rate, dough-forming properties, and
viscosity during gelatinization
Banana • Inhibition of fungi inducing anthracnose, root rot, and tip rot 2.5-5 kGy Urbain (1986)
• Delayed ripening 0.35 kGy
• Blackened and softened peel <0.30 kGy
Beef • Reduction of Salmonella by 2-3 log in chilled beef cuts 1-3 kGy Thayer and Boyd (1993)
• Control of E. coli O157: H7 2.5 kGy Nam et al. (2003)
• Increased lipid oxidation
Cake • Inhibition of fungi in chiffon cake packaged in plastic bag for the duration of up to 4 kGy Sirisoontaralak et al.
90 days at ambient temperature (2017)
• Complete inhibition of Aspergillus flavus in chiffon cake. A non-irradiated chiffon
cake only lasted 3 days before spoilage occurred despite added calcium propionate
of 3g/kg as antifungal preservative.
Chili paste • Increased lipid oxidation during storage 8 kGy Sirisoontaralak et al.
• Complete elimination of all microbes (~5 log cfu/g) (2022)
• Shelf-life extension of shrimp chili paste packaged in plastic bag for up to 6 months
at ambient temperature
• Complete inhibition of Escherichia coli in chili pastes
• Alteration of color and oxidation of lipid during storage but with acceptable sensory
quality
Burger • Complete elimination of all microbes and shelf-life extension of ready-to-eat fish 8 kGy Sirisoontaralak et al.
burger packaged in plastic bag from 3 days to at least 2 months at room temperature (2022)
• Reduction of a value, water holding capacity, brittleness, and redness (a* value)
w
of fish burger
Sandwich • The presence of Staphylococcus aureus was not detected in sandwich during 5.9 kGy Lamb et al. (2002)
storage at chilling temperature
Ready-to-eat • Reduction of overall microbial presence, including that of Staphylococcus spp., 2.5 kGy Kanatt et al. (2006)
shrimp(s) in ready-to-eat shrimp, which were boiled and marinated until a value reached
w
0.85
• Extension of shelf life at ambient temperature from 15 days to 2 months
Ready-to-eat • Inhibition of L. monocytogenes in ready-to-eat meal (steak, mashed potato, and 0.8 kGy Foley et al. (2001)
meal gravy sauce)
• The presence of aerobic organisms, yeast, and fungi was not detected during
chilled storage of up to 3 weeks
• Development of vacuum packaged, Stuffed Baked Food (SBF) made from multigrain 15 kGy Kumar et al. (2016)
dough, food stuffed with roasted pea flour, boiled and mashed potato, and mashed
pea with spices and salt.
• Products could be stored at ambient temperature for up to 240 days while retaining
their original quality attributes.
• Products were developed for defense personnel, soldiers deployed for war or
expedition, school lunch program, astronauts, and calamity victims.
Meat and Seafood Irradiation of meat (beef, pork) and coliform and E. coli in fast food products that are easy to
poultry can reduce food-spoilage microorganisms and prepare and consume, including baked goods, sandwich,
pathogens such as Salmonella, Salmonella typhimurium, hamburger, meat ball, ready-to-eat seafood, snack, etc. It is
Yersinia enterocolitica, Campylobacter jejuni, Staphylococcus also applicable to condiments or food ingredients, such as
aureus, Escherichia coli, Streptococcus faecalis, Clostridium sauce, peanut butter, chili paste, etc. Nevertheless, it may
perfringens, and Listeria monocytogenes. It can also kill cause oxidation in fat and affect sensory quality. Additionally,
parasites, such as tapeworm or other worms, but may lead to some ready-to-eat foods have been developed to retain stability
altered color, altered texture, rancidity, loss of liquid content, at ambient temperature via radappertization, which is
and loss of water during cooking. Seafood and fish irradiation equivalent to sterilization (10-20 kGy).
can reduce microbes such as Pseudomonas, Achromobacter,
Acinetobacter, Flavobacterium, Alteromonas, Shewanella spp.
and prevent liver fluke in raw fish or raw seafood.
Ready-to-eat Foods Irradiation can decrease the number
of food-spoilage microbes and pathogens such as More Information Service Info C004
L. monocytogenes, Staphylococcus aureus, Salmonella spp.,
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