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Seafood Irradiation

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Earl N. Louviere

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Jan 22, 1998, 3:00:00 AM1/22/98
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Does anyone have any information on using irradiation to eliminate
bacterial contamination of seafood?

I would prefer to use X-rays. Reduces the amount of government red-tape.

I am interested in how much irradiation is needed to sterilize a product,
and if it affects the appearance or taste of the product.

P Howgate

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Jan 22, 1998, 3:00:00 AM1/22/98
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Earl N. Louviere <elou...@i-55.com> wrote in article
<6a817b$duk$1...@kiyoko.communique.net>...

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Dear Earl

There is a large literature on the effects of irradiation on seafoods,
mostly in research journals, but good summaries are contained in:

Giddings, G.G. (1984). Radiation processing of fishery products. Food
Technology, 38, (4), 61-65, 94-96

IAEA (1989). Radiation preservation of fish and fishery products. Technical
Reports Series No. 303. International Atomic Energy Authority, Vienna.

Nickerson, J.T.R., Licciardello, J.J. & Ronsivalli, L.J. (1983).
Radurization and radicidation: fish and shellfish. In: Preservation of Food
by Ionizing Radiation, vol. III, CRC Press, Inc. Boca Raton, Florida, USA,
pp 14-82

WHO (1994). Safety and Nutritional Adequacy of Irradiated Food. World
Health Organization, Geneva. ISBN 92 4 156162 9

They summarise the types of radiation that can be used, the doses required
for various effects - extension of shelf life, pasteurisation,
sterilisation - and the effects on flavour of the product.

Peter Howgate

Earl N. Louviere

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Jan 23, 1998, 3:00:00 AM1/23/98
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Great! Thanks.


By any chance, would you know of a facility where I could get some test work
done?

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