Authors: Mohammed Ali Alnasser, Simon F. Park, Paul Jenesson, Ihab Tewfik
Addresses: Faculty of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK; School of Biosciences, University of Westminster, London W1W 6UW, UK. ' Faculty of Biomedical and Molecular Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK. ' School of Electronics and Physical Sciences, University of Surrey, Guildford, Surrey GU2 7XH, UK. ' School of Biosciences, University of Westminster, London W1W 6UW, UK
Abstract: Food irradiation is the process of exposing food to controlled source of ionising radiation for the purpose of reduction of microbial load, destruction of pathogens and extension of product shelf-life. Detection and measurement of irradiation dose in food are an essential element of food safety and quality. This study aimed to estimate shelf-life of chicken samples which have been stored frozen for up to 12 months (at −18 ± 1° C) after being irradiated at 7 kGy (food and drug administration recommended dose) using gamma rays. Simple detection methods were employed in this experiment; the determination of 2-dodecylcyclobutanone and evaluation of the total plate count. The combined use of these two methods (chemical and microbial) enabled successful identification of the dose applied and accurate estimation of storage period (shelf-life) of frozen chicken samples. The reported results are promising and can possibly advocate; quality, safety and traceability of irradiated foods particularly at the retailer|s shelves.
Keywords: 2-DCB; 2-dodecylcyclobutanone; irradiation dose; shelf life; TPC; total plate count; frozen chicken; ionising radiation; food safety; food quality; storage period; traceability.
International Journal of Food Safety, Nutrition and Public Health, 2009 Vol.2 No.1, pp.48 - 58
Available online: 08 Jul 2009 *Full-text access for editors Access for subscribers Purchase this article Comment on this article