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| Henriques,Luciana Salles Vasconcelos; Henry,Fábio da Costa; Barbosa,João Batista; Ladeira,Silvania Alves; Pereira,Silvia Menezes de Faria; Antonio,Isabela Maria da Silva; Teixeira,Gina Nunes; Martins,Meire Lelis Leal; Vital,Helio de Carvalho; Rodrigues,Dália dos Prazeres; Reis,Eliane Moura Falavina dos. |
| This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control); irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx) in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C) until the analyses, which occurred in two and four months after irradiation. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food irradiation; Microbiology; Sheep meat quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000400017 |
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| Chirinos,Rodolfo R.O.; Vizeu,Dirceu M.; Destro,Maria Teresa; Franco,Bernadette D.G.M.; Landgraf,Mariza. |
| Escherichia coli O157:H7 causes bloody diarrhoea, haemorrhagic colitis and life-threatening complications like haemolytic uremic syndrome and thrombotic thrombocitopenic purpura. Among foods associated with outbreaks caused by this pathogen, hamburger is the most common one. The aim of this research was to determine the radiation dose to reduce the population of E. coli O157:H7 in hamburgers to non-detectable levels in order to render a safer product. Hamburgers, inoculated with Escherichia coli O157:H7, were exposed to gamma radiation (60Co) treatment, with doses ranging from 0 to 0.7 kGy. The average temperature during the process was 5.6ºC. Non-inoculated hamburgers were submitted to sensory evaluation after being exposed to irradiation doses of 0.8 kGy... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamburger; Patties; Escherichia coli O157:H7; Food irradiation; Gamma radiation. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000100011 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luís Roberto; Ferreira,Eric Batista. |
| Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food irradiation; Food properties; Food safety. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200010 |
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| Guimarães,Ívina Catarina de Oliveira; Pereira,Joelma; Cornélio,Vanda Maria de Oliveira; Batista,Luiz Roberto; Ferreira,Eric Batista. |
| The culinary quality of rice directly results in its market value and consumer acceptance. Thus, the present study evaluated the effect of gamma irradiation on the properties of the polished white rice starch, as well as their characteristic pulp. Doses of 6.5 kGy and 7.5 kGy did not alter the microstructure of rice starch granules, but interfered with rheological properties when compared to the control treatment, resulting in a reduction of the maximum and final viscosity and retrogradation. Since the microstructural and rheological properties within the values associated with rice quality, it was inferred that gamma irradiation did not alter the decisive characteristics for the acceptability of this cereal. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Free radical; Paste characteristics; Food irradiation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300006 |
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