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Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs

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Abstract
The effect of irradiation with X-rays and e-beams on the microbiological quality of minced chicken breast meat, shrimps and strawberries was examined. Samples were irradiated with doses ranging from 0 to 1.5 kGy (low-doses) at different dose rates, 0.01 to 0.1 kGy/min for X-rays and 0.3 to 5 kGy/min for e-beams. It was concluded that radiation was effective in reducing the natural microflora of the tested foodstuffs. The effect of dose rate was absent (chicken) or small (shrimps and strawberries).
Keywords
X-rays, electron beam, microorganisms, food irradiation

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Chicago
Van Calenberg, S, Oswald Van Cleemput, Willy Mondelaers, and André Huyghebaert. 1999. “Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs.” Food Science and Technology-lebensmittel-wissenschaft & Technologie 32 (6): 372–376.
APA
Van Calenberg, S, Van Cleemput, O., Mondelaers, W., & Huyghebaert, A. (1999). Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 32(6), 372–376.
Vancouver
1.
Van Calenberg S, Van Cleemput O, Mondelaers W, Huyghebaert A. Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 1999;32(6):372–6.
MLA
Van Calenberg, S, Oswald Van Cleemput, Willy Mondelaers, et al. “Comparison of the Effect of X-ray and Electron Beam Irradiation on the Microbiological Quality of Foodstuffs.” FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE 32.6 (1999): 372–376. Print.
@article{112009,
  abstract     = {The effect of irradiation with X-rays and e-beams on the microbiological quality of minced chicken breast meat, shrimps and strawberries was examined. Samples were irradiated with doses ranging from 0 to 1.5 kGy (low-doses) at different dose rates, 0.01 to 0.1 kGy/min for X-rays and 0.3 to 5 kGy/min for e-beams. It was concluded that radiation was effective in reducing the natural microflora of the tested foodstuffs. The effect of dose rate was absent (chicken) or small (shrimps and strawberries).},
  author       = {Van Calenberg, S and Van Cleemput, Oswald and Mondelaers, Willy and Huyghebaert, Andr{\'e}},
  issn         = {0023-6438},
  journal      = {FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT \& TECHNOLOGIE},
  keyword      = {X-rays,electron beam,microorganisms,food irradiation},
  language     = {eng},
  number       = {6},
  pages        = {372--376},
  title        = {Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs},
  volume       = {32},
  year         = {1999},
}

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