Abstract
Food irradiation is a physical method of processing food that produces different biological effects on the treated foodstuff. These effects depend not only on the kind of product and the irradiation treatment itself but also on the other preservation treatments that are very often combined with the former. In order to make the identification of irradiated foodstuffs possible therefore, a combination of methods is usually needed, possibly made of a rapid screening method and another `confirmation test`, to be used when the results obtained by the first one need to be confirmed. The microbial characterization of irradiated foodstuffs, the determination of radioresistance of the surviving microorganisms and their possible combination with other biochemical or physical testing methods is discussed, referring in particular to fresh and preserved foodstuffs of animal and vegetable origin, including spices. The possibility of combining DNA methods with other microbiological, chemical or physical methods is evaluated with particular reference to meats and fish. Some examples of methods based on radioincuced alterations in cellular metabolism or hystological changes are discussed in the last part of the paper.
Citation Formats
Leonardi, M.
Biological and microbiological identification methods of irradiated foodstuffs and their combination with other analytical techniques; Metodi microbiologici e biologici per l`identificazione di alimenti irraggiati e loro possibile combinazione con altre tecniche analitiche.
Italy: N. p.,
1990.
Web.
Leonardi, M.
Biological and microbiological identification methods of irradiated foodstuffs and their combination with other analytical techniques; Metodi microbiologici e biologici per l`identificazione di alimenti irraggiati e loro possibile combinazione con altre tecniche analitiche.
Italy.
Leonardi, M.
1990.
"Biological and microbiological identification methods of irradiated foodstuffs and their combination with other analytical techniques; Metodi microbiologici e biologici per l`identificazione di alimenti irraggiati e loro possibile combinazione con altre tecniche analitiche."
Italy.
@misc{etde_10121941,
title = {Biological and microbiological identification methods of irradiated foodstuffs and their combination with other analytical techniques; Metodi microbiologici e biologici per l`identificazione di alimenti irraggiati e loro possibile combinazione con altre tecniche analitiche}
author = {Leonardi, M}
abstractNote = {Food irradiation is a physical method of processing food that produces different biological effects on the treated foodstuff. These effects depend not only on the kind of product and the irradiation treatment itself but also on the other preservation treatments that are very often combined with the former. In order to make the identification of irradiated foodstuffs possible therefore, a combination of methods is usually needed, possibly made of a rapid screening method and another `confirmation test`, to be used when the results obtained by the first one need to be confirmed. The microbial characterization of irradiated foodstuffs, the determination of radioresistance of the surviving microorganisms and their possible combination with other biochemical or physical testing methods is discussed, referring in particular to fresh and preserved foodstuffs of animal and vegetable origin, including spices. The possibility of combining DNA methods with other microbiological, chemical or physical methods is evaluated with particular reference to meats and fish. Some examples of methods based on radioincuced alterations in cellular metabolism or hystological changes are discussed in the last part of the paper.}
place = {Italy}
year = {1990}
month = {Dec}
}
title = {Biological and microbiological identification methods of irradiated foodstuffs and their combination with other analytical techniques; Metodi microbiologici e biologici per l`identificazione di alimenti irraggiati e loro possibile combinazione con altre tecniche analitiche}
author = {Leonardi, M}
abstractNote = {Food irradiation is a physical method of processing food that produces different biological effects on the treated foodstuff. These effects depend not only on the kind of product and the irradiation treatment itself but also on the other preservation treatments that are very often combined with the former. In order to make the identification of irradiated foodstuffs possible therefore, a combination of methods is usually needed, possibly made of a rapid screening method and another `confirmation test`, to be used when the results obtained by the first one need to be confirmed. The microbial characterization of irradiated foodstuffs, the determination of radioresistance of the surviving microorganisms and their possible combination with other biochemical or physical testing methods is discussed, referring in particular to fresh and preserved foodstuffs of animal and vegetable origin, including spices. The possibility of combining DNA methods with other microbiological, chemical or physical methods is evaluated with particular reference to meats and fish. Some examples of methods based on radioincuced alterations in cellular metabolism or hystological changes are discussed in the last part of the paper.}
place = {Italy}
year = {1990}
month = {Dec}
}