Implications of the use of irradiation in the processing of animal origin foods: Review
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/257 |
Resumo: | Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review. |
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Implications of the use of irradiation in the processing of animal origin foods: ReviewScientific researchFood irradiation. Preservation. Microorganisms. Public health.Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review.Instituto Federal do AmapáXavier, Marta Maria Braga Baptista Soares; Faculdade de Medicina veterinária de Valença Instituto Qualittas de Pós-Graduação em Medicina VeterináriaFranco, Robson Maia; Faculdade de Veterinária Universidade Federal FluminenseSouza, Mauro Carlos Lopes; Faculdade de Engenharia Universidade Federal do Rio de JaneiroDuque, Sheila Silva; Fundação Oswaldo CruzEsteves, Wagner Thadeu; Fundação Oswaldo Cruz2018-11-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionLiterature reviewapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/25710.18067/jbfs.v5i4.257Journal of bioenergy and food science; Vol 5, No 4 (2018): Journal of bioenergy and food science; 131-144Journal of Bioenergy and Food Science; Vol 5, No 4 (2018): Journal of bioenergy and food science; 131-1442359-27100000-000010.18067/jbfs.v5i4reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/257/22610.18067/jbfs.v5i4.257.g226Copyright (c) 2018 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2018-12-01T02:18:52Zoai:periodicos.ifap.edu.br:article/257Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2018-12-01T02:18:52Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Implications of the use of irradiation in the processing of animal origin foods: Review |
title |
Implications of the use of irradiation in the processing of animal origin foods: Review |
spellingShingle |
Implications of the use of irradiation in the processing of animal origin foods: Review Xavier, Marta Maria Braga Baptista Soares; Faculdade de Medicina veterinária de Valença Instituto Qualittas de Pós-Graduação em Medicina Veterinária Scientific research Food irradiation. Preservation. Microorganisms. Public health. |
title_short |
Implications of the use of irradiation in the processing of animal origin foods: Review |
title_full |
Implications of the use of irradiation in the processing of animal origin foods: Review |
title_fullStr |
Implications of the use of irradiation in the processing of animal origin foods: Review |
title_full_unstemmed |
Implications of the use of irradiation in the processing of animal origin foods: Review |
title_sort |
Implications of the use of irradiation in the processing of animal origin foods: Review |
author |
Xavier, Marta Maria Braga Baptista Soares; Faculdade de Medicina veterinária de Valença Instituto Qualittas de Pós-Graduação em Medicina Veterinária |
author_facet |
Xavier, Marta Maria Braga Baptista Soares; Faculdade de Medicina veterinária de Valença Instituto Qualittas de Pós-Graduação em Medicina Veterinária Franco, Robson Maia; Faculdade de Veterinária Universidade Federal Fluminense Souza, Mauro Carlos Lopes; Faculdade de Engenharia Universidade Federal do Rio de Janeiro Duque, Sheila Silva; Fundação Oswaldo Cruz Esteves, Wagner Thadeu; Fundação Oswaldo Cruz |
author_role |
author |
author2 |
Franco, Robson Maia; Faculdade de Veterinária Universidade Federal Fluminense Souza, Mauro Carlos Lopes; Faculdade de Engenharia Universidade Federal do Rio de Janeiro Duque, Sheila Silva; Fundação Oswaldo Cruz Esteves, Wagner Thadeu; Fundação Oswaldo Cruz |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Xavier, Marta Maria Braga Baptista Soares; Faculdade de Medicina veterinária de Valença Instituto Qualittas de Pós-Graduação em Medicina Veterinária Franco, Robson Maia; Faculdade de Veterinária Universidade Federal Fluminense Souza, Mauro Carlos Lopes; Faculdade de Engenharia Universidade Federal do Rio de Janeiro Duque, Sheila Silva; Fundação Oswaldo Cruz Esteves, Wagner Thadeu; Fundação Oswaldo Cruz |
dc.subject.por.fl_str_mv |
Scientific research Food irradiation. Preservation. Microorganisms. Public health. |
topic |
Scientific research Food irradiation. Preservation. Microorganisms. Public health. |
description |
Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-30 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Literature review |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/257 10.18067/jbfs.v5i4.257 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/257 |
identifier_str_mv |
10.18067/jbfs.v5i4.257 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/257/226 10.18067/jbfs.v5i4.257.g226 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 5, No 4 (2018): Journal of bioenergy and food science; 131-144 Journal of Bioenergy and Food Science; Vol 5, No 4 (2018): Journal of bioenergy and food science; 131-144 2359-2710 0000-0000 10.18067/jbfs.v5i4 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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