Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES Title: Inactivation of foodborne pathogens on seafood by gamma radiation

Author
item Sommers, Christopher

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 31, 2011
Publication Date: January 31, 2011
Citation: Sommers, C.H., Iactivation of foodborne pathogens on seafood by gamma radiation American Society for Testing Methods [abstract]. American Society for Testing Methods International Meeting. January 31, 2011, Baltimore, Maryland. 1:1.

Technical Abstract: Ionizing radiation is used on a global basis to improve the phytosanitary and microbial safety and shelf-life of foods. In recent years progress has been made in the commercial application of irradiation to sterilize destructive invasive insects and to irradiate produce to improve its microbiological safety. An emerging issue for the global food supply is the reduction of post-harvest loss of seafood and aquaculture products, and to improve the safety and shelf-life of those commodities. Recent research at USDA-Agricultural Research Service’s Eastern Regional Research Center has focused on improving the safety and shelf-life of fish and crustaceans. This has included determination of radiation D-10 values (the radiation doses needed to inactivate 90 percent of a microorganism) for foodborne pathogens of concern and spoilage microflora on frozen seafood and aquaculture products. Results from our laboratory indicate that the radiation D-10 values of foodborne pathogens on frozen seafood products such as shrimp, scallops, octopus, squid, blue crab, lobster, swordfish, catfish, etc. is significantly less than for other frozen food products such as frozen meat and vegetables.

Last Modified: 10/25/2014
Footer Content Back to Top of Page