Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken

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3 Citations (Scopus)

Abstract

Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)1463-1465
Number of pages3
JournalRadiation Physics and Chemistry
Volume76
Publication statusPublished - 2007

All Science Journal Classification (ASJC) codes

  • Radiation

Cite this

Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken. /.

In: Radiation Physics and Chemistry, Vol. 76, 2007, p. 1463-1465.

Research output: Contribution to journalArticle

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title = "Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken",
abstract = "Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. {\circledC} 2007 Elsevier Ltd. All rights reserved.",
author = "Pasquale Agozzino and Calderaro, {Elio Giuseppe} and Mirella Ferrugia and Maria Brai and D'Oca, {Maria Cristina} and Giuseppe Avellone and Luigi Tranchina and Aldo Parlato",
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T1 - Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken

AU - Agozzino, Pasquale

AU - Calderaro, Elio Giuseppe

AU - Ferrugia, Mirella

AU - Brai, Maria

AU - D'Oca, Maria Cristina

AU - Avellone, Giuseppe

AU - Tranchina, Luigi

AU - Parlato, Aldo

PY - 2007

Y1 - 2007

N2 - Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.

AB - Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy. © 2007 Elsevier Ltd. All rights reserved.

UR - http://hdl.handle.net/10447/29122

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EP - 1465

JO - Radiation Physics and Chemistry

JF - Radiation Physics and Chemistry

SN - 0969-806X

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