Electron beam irradiation may enhance efficacy of antimicrobial films.Food irradiation Food irradiation is the process of exposing food to ionizing radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of can alter the properties of polymeric materials used in food packaging systems. One alternative is to use polymeric films that contain antimicrobials that increase the radiation sensitivity of microorganisms, minimizing the dose absorbed by the package.
The goal of Texas A&M University scientists was to evaluate the effect of electron beam A stream of electrons, or electricity, that is directed towards a receiving object. See electron beam imaging and electron beam lithography. irradiation on the functional properties of antimicrobial films and to test their effectiveness on fresh-cut romaine lettuce. It appears that antimicrobial packaging systems, combined with low-dose irradiation, could play an important role in ensuring safety by controlling post-processing contamination in prepackaged pre·pack·age
tr.v. pre·pack·aged, pre·pack·ag·ing, pre·pack·ag·es
To wrap or package (a product) before marketing.
Adj. 1. foods.
Using up to 20 kGy, the investigators irradiated samples of trans-cinnamaldehyde (TC)-coated low-density polyethylene-polyamide films (3% w/w) which had a thickness of 53 aem. Exposing the films to high doses of irradiation and applying a TC-polyamide coating did not affect the films' tensile strength tensile strength
Ratio of the maximum load a material can support without fracture when being stretched to the original area of a cross section of the material. When stresses less than the tensile strength are removed, a material completely or partially returns to its and toughness. Applying irradiation at 20 kGy increased the films' flexibility--percent elongation-at-break, 8.1%--and improved their oxygen and moisture barrier properties (14.2%). Films irradiated at doses higher than those used for food decontamination decontamination /de·con·tam·i·na·tion/ (de?kon-tam-i-na´shun) the freeing of a person or object of some contaminating substance, e.g., war gas, radioactive material, etc.
n. purposes maintained their functionality.
Then, researchers placed 50 g of fresh-cut romaine lettuce into petri dishes covered with the TC-coated films. The control was not irradiated, but the others were--at 0.5 kGy and 1.0 kGy. All were stored for 14 days at 4 C. The scientists determined total aerobic microbial microbial
pertaining to or emanating from a microbe.
the breakdown of organic material, especially feedstuffs, by microbial organisms. counts (APCs) and yeast and mold counts (YMCs) throughout the storage period.
Increasing amounts of irradiation caused reductions in APCs and YMCs. The 0.5- and 1.0-kGy treatments decreased initial APCs by 1.2 and 1.5 logs, respectively. No YMCs were observed in the 1.0 kGy-treated samples on the first day of treatment. Irradiation significantly lowered the APCs of lettuce samples by almost 1 log CFU CFU
see colony-forming units. per g compared to the non-irradiated control. Little reduction occurred in YMCs.
Up to 1.0 kGy electron beam irradiation of fresh produce enclosed in antimicrobial films enhanced the inhibition of APCs and YMCs. The antimicrobial activity of the films improved with increased dose level and TC concentration--3% to 10%.
Further information. Maria Elena Castell-Perez, Department of Biological and Agricultural Engineering Agricultural engineers develop engineering science and technology in the context of agricultural production and processing and for the management of natural resources. The first curriculum in Agricultural Engineering was established at Iowa State University by J. B. , Texas A&M University, 306C Scoates Hall, College Station, TX 77843; phone: 979-862-7645; fax: 979-847-8828; email: email@example.com.