辐照在动物源性食品加工中的应用:综述

Marta Maria Braga Baptista Soares Xavier, R. Franco, M. C. L. Souza, S. S. Duque, Wagner Thadeu Cardoso Esteves
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引用次数: 0

摘要

食品辐照从二十世纪初开始使用。它已成为一种安全的动物食品保存方法,主要是保持其感官和营养特性的完整,减少经济损失,提高产品的耐用性。该技术可以有效地消除或减少食源性微生物、寄生虫和害虫,而不会对其组成产生重大影响和变化,确保食品安全和营养质量。辐照目前用于肉和鸡的内脏、牛肉、乳制品和其他动物产品。全世界消费者对营养和安全食品的需求不断增长。与此同时,微生物污染,特别是动物源性微生物污染,仍然是一个重大的公共卫生问题,导致食源性疾病显著增加,从而影响人口的生产力。辐照所产生的能量不足以影响食物中的原子核,而且由于食物没有与放射源接触,所以不会产生放射性。该过程包括将包装或散装的食品暴露在精心控制的电离辐射中一段特定时间,以消灭致病微生物。这一过程的局限性关系到消费者的接受程度,因为他们把辐照与放射性联系在一起。因此,本研究旨在通过系统的文献综述,阐明食品辐照与食品保鲜系统相关的实际效益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Implications of the use of irradiation in the processing of animal origin foods: Review
Food irradiation has been used since the early twentieth century. It has become a safe method of animal food preservation, mainly by keeping their sensory and nutritional characteristics intact, reducing economic losses and increasing products durability. The technique can effectively eliminate or reduce foodborne microorganisms, parasites and pests without significant impact and change in composition, ensuring food safety and nutritional quality. Irradiation is currently used in meat and chicken giblets, beef, dairy products and other animal products. There is a growing consumer demand for nutritious and safe food worldwide. At the same time, contamination by microorganisms, especially of animal origin, remains a major public health problem, causing a significant increase in foodborne diseases, and thus affecting the productivity of human populations. The energy involved in irradiation is not powerful enough to affect the nucleus of the atoms within the food and, since the food does not come into contact with the radioactive source, it does not become radioactive. The process involves exposing the food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to destroy pathogenic microorganisms. The limitation of this process concerns consumer acceptance, because they associate irradiation with radioactivity. Therefore, the present study aimed to clarify the practical benefits of food irradiation associated to a food preservation system, through a systematic literature review.
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