Irradiation preservation of seafood: Literature review

Technical Report · Thu Oct 01 00:00:00 EDT 1987

DOI:https://doi.org/10.2172/6020264· OSTI ID:6020264

Molton, P M

The application of gamma-irradiation for extending the shelf life of seafood has been of interest for many years. This report reviews a number of studies on seafood irradiation conducted over the past several years. Topics covered include seafood irradiation techniques and dosages, species applicability and differences, the effects of packaging on seafood preservation, and changes in organoleptic acceptability as a result of irradiation. Particular attention is given to radiation effects (likely and unlikely) of concern to the public. These include the potential for generation of toxic chemical products, botulinum toxin production, and other health concerns. No scientifically defensible evidence of any kind was found for any harmful effect of irradiation of seafoods at the doses being considered (less than 300 krad), and all indications are that irradiation is an acceptable and needed additional tool for seafood preservation. 49 refs., 14 figs., 14 tabs.

• Research Organization: Pacific Northwest National Lab. (PNNL), Richland, WA (United States)
• DOE Contract Number: AC06-76RL01830
• OSTI ID: 6020264
• Report Number(s): PNL-6311; ON: DE88001691
• Resource Relation: Other Information: Portions of this document are illegible in microfiche products. Original copy available until stock is exhausted
• Country of Publication: United States
• Language: English

Related Subjects

60 APPLIED LIFE SCIENCES
SEAFOOD
RADIOPRESERVATION
BACTERIA
BIBLIOGRAPHIES
BIOLOGICAL RADIATION EFFECTS
IRRADIATION PROCEDURES
ORGANOLEPTIC PROPERTIES
PACKAGING
PUBLIC OPINION
REVIEWS
BIOLOGICAL EFFECTS
DOCUMENT TYPES
FISH PRODUCTS
FOOD
IRRADIATION
MICROORGANISMS
PRESERVATION
RADIATION EFFECTS
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)