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- W3139323719 abstract "A study on the inactivation of microorganisms in spices showed that doses of 6 to 9 kGy of EB (electron beam) or gamma irradiation were required to reduce the total aerobic bacteria to below 10{sup 3} per gram. However, a small increase of resistance was observed on the inactivation of total aerobic bacteria in many spices in case of EB irradiation. The difference in radiation sensitivity between EB and gamma-rays might be explained by the dose rate effect oxidative damage to microorganisms. On the other hand, a high dose rate of EB irradiation suppressed the increase of peroxide values in spices at high dose irradiation up to 80 kGy. The distribution of pathogenic bacteria in 12 samples of the imported frozen shrimps and the effect of gamma-irradiation on these bacteria were also investigated. A few Vibrio parahaemolyticus, V. mimicus, V. alginolyticus, V. vulnificus, V. fluvialis and Listeria monocytogenes were isolated from many samples. The dose necessary to reduce the vibrio isolates and Aeromonas hydrophila at a level of below 10{sup -4} per gram was about 3 kGy in frozen shrimps, whereas about 3.5 kGy was required for L. monocytogenes and Salmonella typhimurium. In this study, unpleasant off-odor was clearly detected in the non-frozen shrimps irradiated at 2.5 kGy. On the other hand, off-odor was negligible in the frozen product below 5 kGy irradiation. No remarkable changes of peroxide values were also obtained up to 9 kGy of irradiation in the frozen shrimps. (author). 17 refs, 8 figs, 7 tabs." @default.
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- W3139323719 date "1996-04-01" @default.
- W3139323719 modified "2023-09-26" @default.
- W3139323719 title "Irradiation of spices and frozen seafood" @default.
- W3139323719 hasPublicationYear "1996" @default.
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