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Irradiated Foods (irradiated + food)

Distribution by Scientific Domains
Humanities and Social Sciences50%
Chemistry50%

Selected Abstracts

PERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINA

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008
ALEJANDRA FLORES
ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source]

Detection Methods for Irradiated Foods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2009
Sulaxana Kumari Chauhan
ABSTRACT:, Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiation-processing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods. [source]

PERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINA

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008
ALEJANDRA FLORES
ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source]

Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay

JOURNAL OF FOOD SCIENCE, Issue 2 2002
A.A. Khan
ABSTRACT: Microgel electrophoresis of single cells or nuclei (DNA comet assay) was investigated to identify irradiated spices. Ten spices treated with radiation doses in the range of 0 to 20 kGy were analyzed. After electrophoresis, radiation-damaged DNA appeared as a comet, whereas in non irradiated spices round or conical spots appeared. Shape, length, and intensity of comets were also dose-dependent. Detection was successful in poppy seeds, cardamom seeds, caraway seeds, and nigella seeds, but not in pomegranate seeds, ginger root, and juniper berries, where lysis was insufficient, and also not in black peppercorns, nutmeg seed, and rosemary leaves, where extraction of cells or nuclei failed. Nevertheless, for some irradiated foods the DNA comet assay is a rapid and inexpensive screening test. [source]

The Relationship between Attitudes, Knowledge, and Demographic Variables of High School Teachers Regarding Food Irradiation

JOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2007
B.M. Thompson
ABSTRACT:,The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family and consumer sciences teachers (n= 121) who taught Food and Nutrition, Food Science and Technology, and/or Food Production Management and Services, via a 24-item instrument with 6 factors. Results revealed these teachers held neutral to positive attitudes about the safety of irradiated foods, their perception of the risk of foodborne illness, and learning about food irradiation, and neutral to negative perceptions of their understanding of food irradiation and their competence to teach about it. These teachers had a moderate knowledge base regarding food irradiation. Teachers' attitudes regarding the safety of food irradiation were positively correlated with their perceived understanding of food irradiation, actual knowledge of it, and competence to teach about it. Their perceived understanding of food irradiation was positively correlated with competence to teach about it, knowledge, and attitudes toward the safety of food irradiation. The only demographic variable correlated with knowledge or attitudes was teachers' previous food irradiation educational experiences. These data suggest the importance of education for family and consumer sciences teachers concerning food irradiation. [source]

Detection Methods for Irradiated Foods

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2009
Sulaxana Kumari Chauhan
ABSTRACT:, Proper control of irradiation processing of food is very critical to facilitate international trade of irradiated foods and to enhance consumer confidence, consumer choice, and safety. Analytical detection of radiation-processing of food is very important to implement quality control at all levels. An ideal detection method should measure a specific radiation effect, which is proportional to the dose and should not be affected by processing parameters and storage conditions or the length of time between irradiation processing and analysis. The detection of irradiated foods is mainly based on radiolysis of lipids, modification of amino acids, modification of DNA, modification of carbohydrates, formation of free radicals, release of hydrogen gas, alterations in microbial load, measurement of biological difference, and other physical methods. [source]