Effect of gamma irradiation on the survival of pathogens in kwamegi, a traditional Korean semidried seafood

Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review

Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.

Microbiological Food Safety of Seaweeds

The use of seaweeds in the human diet has a long history in Asia and has now been increasing also in the western world. Concurrent with this trend, there is a corresponding increase in cultivation and harvesting for commercial production. Edible seaweed is a heterogenous product category including species within the green, red, and brown macroalgae. Moreover, the species are utilized on their own or in combinatorial food products, eaten fresh or processed by a variety of technologies. The present review summarizes available literature with respect to microbiological food safety and quality of seaweed food products, including processing and other factors controlling these parameters, and emerging trends to improve on the safety, utilization, quality, and storability of seaweeds. The over- or misuse of antimicrobials and the concurrent development of antimicrobial resistance (AMR) in bacteria is a current worldwide health concern. The role of seaweeds in the development of AMR and the spread of antimicrobial resistance genes is an underexplored field of research and is discussed in that context. Legislation and guidelines relevant to edible seaweed are also discussed.

Impact of irradiation on fish and seafood shelf life: a comprehensive review of applications and irradiation detection

Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided to food. This review aims at summarizing all available information regarding the impact of irradiation dose on the shelf life and microflora and sensory and physical properties of fish, shellfish, molluscs, and crustaceans. The synergistic effect of irradiation in conjunction with other techniques such as salting, smoking, freezing, and vacuum packaging was also reported. Another issue covered within the frame of this review is the detection (comparison of methods in terms of their effectiveness and validity) of irradiated fish and seafood. The information related to fish and seafood irradiation and its detection is presented by means of 11 comprehensive tables and 9 figures.

Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice

A fresh vegetable juice has become a new functional food available for dieting and health. However, it poses a microbiological hazard to the consumer because it is distributed and consumed without any cooking. In this study, we applied the radiation sterilization of fresh vegetable juice, and the effectiveness of gamma irradiation for inactivating Salmonella typhimurium and Escherichia coli in the carrot and kale juice was investigated. D((10)) values of S. typhimurium in the carrot and kale juice were 0.445+/-0.004 and 0.441+/-0.006 kGy, while those of E. coli were 0.301+/-0.005 and 0.299+/-0.006 kGy. The test organisms (inoculated at 10(7) cfu/ml) were eliminated by irradiation at 3 kGy. The total phenol contents of the irradiated juice during 3 days of storage at a cold chain temperature (10 degrees C) increased significantly (P<0.05), while those of the non-irradiated juice decreased (P<0.05). The antioxidant capacity of the irradiated carrot juice was higher than that of the non-irradiated control. Therefore, it was concluded that irradiation treatments of carrot and kale juice improve the microbiological safety with maintaining or even enhancing the antioxidative activity.

Inactivation of pathogens inoculated into prepared seafood products for manufacturing kimbab, steamed rice rolled in dried seaweed, by gamma irradiation

Three prepared seafood products for manufacturing a laver (dried seaweed) roll, a traditional and rapidly growing ready-to-eat meal in Korea, were selected and the effects of irradiation treatment for eliminating pathogens of public health significance were investigated. The pathogens tested were Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria ivanovii. The radiation sensitivity (D10-values or the dose required to inactivate 90% of a population) of these organisms ranged from 0.23 to 0.62 kGy in imitation crab leg, 0.31 to 0.44 kGy in surimi gel, and 0.27 to 0.44 kGy in dried seaweed. The growth of all four test organisms inoculated (10(8) CFU/g) into these foods was inhibited by irradiation during 24 h of postirradiation storage regardless of the temperature (10, 20, and 30 degrees C). L. ivanovii was not detected after a 3-kGy treatment, but the other pathogens were not detected following irradiation at 2 kGy. These studies indicated that low-dose irradiation (2 kGy or less) of prepared seafood materials can keep them microbiologically safe before manufacturing a ready-to-eat prepared meal, a laver roll.