ET DEKONTAMİNASYONUNDA ELEKTRON DEMETİ IŞINLAMASI (EDI) KULLANIMI

Öz

Gıda ışınlaması, tüm gıda gruplarında uygulanabilmekte ve dekontaminasyonu sağlamada önemli yöntemlerden bi­risi olarak kabul edilmektedir. Özellikle çiğ gıdalarda dekontaminasyon için termal işlemlerin uygulanama­ması bir kısıt olarak görülmekte, ayrıca bu tip dekontaminas­yon uygulamaları sonucunda ürünün kalite özellikleri­nin olumsuz etkilenmesi de söz konusu olabilmektedir. Bu bağlamda alternatif dekontaminasyon yöntemlerine olan ilgi artmaktadır. Et ve ürünleri, yapısı gereği pro­sesin tüm aşamalarında kontaminasyonlara açık bir ko­numdadır. Bu sorun ürünün hızla bozulmasına, halk sağlığını tehdit etmesine ve raf ömrünün azalmasına sebep olabilmektedir. Bu gibi sorunları önlemek için fi­ziksel, kimyasal ya da biyolojik temelli birçok dekon­taminasyon yöntemi bulunmaktadır. Ancak uygulana­cak yöntemlerin ucuz, hızlı, tekrarlanabilir, çevreye dost, üretim sürecini ve son ürün kalitesini olumsuz yönde etkilemeyecek yapıda olması büyük önem taşı­maktadır. Bu ihtiyaçlar doğrultusunda görece olarak yeni bir yöntem olan elektron demeti ışınlama (EDI) yöntemi büyük avantajlar sağlamaktadır. Et ve ürünle­rinde EDI uygulamaları, etkin mikrobiyal inhibisyon sağlamakta ve buna bağlı olarak ürünün raf ömrünü uzatmaktadır. Çalışmamızda, EDI prosesinin prensibi ve et ürünlerinde uygulamalarına dair literatür çalışma­ları derlenmiştir.

Anahtar Kelimeler

• Elektron demeti ışınlama,Et,Et ürünleri,Et dekontmainasyonu

USING ELECTRON BEAM IRRADIATION IN MEAT DECONTAMINATION

Abstract

Food irradiation is regarded as one of the important methods, can be applied in all food groups, to provide decontamination. Especially decontamination with thermal process creates a constraint in raw food. In ad­dition, the quality characteristics of the product are ad­versely affected as a result of this decontamination app­lications. In this context, there is increasing interest in alternative decontamination methods. Meat and meat products is an open position to contamination due to the structure in all stages of process. This problem is cause rapid deterioration of the product, reduction of shelf life and threats to public health. There are many deconta­mination methods based on physical, chemical or bio­logical to avoid problems. However, the applied met­hod must inexpensive, fast, reproducible, environment friendly. Also this methods will not affect adversely to manufacturing process and quality of the final product. In accordance with these requirements electron beam irradiation (EBI) method offers great advantages. EDI applications, ensure effective microbial inhibition and extends the shelf life of the product in meat and meat products. In our study, literature of principles of EBI process and practices in meat products has been compi­led.

Keywords

• Electron beam irradiation,Meat,Meat products,Meat decontamination

References

1. Aguirre, J.S., Ordóñez, J.A., de Fernando, G.D.G. (2012): A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells. International Journal of Food Microbiology, 153(3): 444-452.
2. Ahn, D.U., Jo, C., Du, M., Olson, D.G., Nam, K.C. (2000): Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Science, 56(2): 203-209.
3. Anonim. (1999): Gıda Işınlama Yönetmeliği. Resmi Gazete Tarihi: 06.11.1999 Resmi Gazete Sayısı:23868 http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=7.5.5065&sourceXmlSearch=g%C4%B1da&MevzuatIliski=0 sitesinden 29.07.2015 tarihinden alınmıştır.
4. Brahmakshatriya, V., Lupiani, B., Brinlee, J.L., Cepeda, M., Pillai, S.D., Reddy, S.M. (2009): Preliminary study for evaluation of avian influenza virus inactivation in contaminated poultry products using electron beam irradiation. Avian Pathology, 38(3): 245-250.
5. De Lara, J., Fernández, P.S., Periago, P.M., Palop, A. (2002): Irradiation of spores of Bacillus cereus and Bacillus subtilis with electron beams. Innovative Food Science & Emerging Technologies, 3(4): 379-384.
6. Du, M., Ahn, D.U., Mendonca, A.F., Wesley, I.V. (2002): Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid. Poultry science, 81(9): 1378-1384.
7. EFSA (2011): Statement summarising the Conclusions and Recommendations from the Opinions on the Safety of Irradiation of Food adopted by the BIOHAZ and CEF Panels. EFSA Journal, 9(4): 2107
8. Fan, X., Sommers, C.H., Marshall, R.C. (2012): Advances in electron beam and X-ray technologies for food irradiation. In X. Fan, & C.H. Sommers (Eds.), Food irradiation research and technology (2nd ed.). Hoboken, NJ, USA: John Wiley & Sons, Inc. In Lung, H.M., Cheng, Y.C., Chang, Y.H., Huang, H.W., Yang, B.B., Wang, C.Y. (2015): Microbial decontamination of food by electron beam irradiation. Trends in Food Science & Technology, 44: 66-78.

9. Fernandes, Â., Barreira, J.C., Antonio, A.L., Martins, A., Ferreira, I. C., Oliveira, M.B.P. (2014): Triacylglycerols profiling as a chemical tool to identify mushrooms submitted to gamma or electron beam irradiation. Food Chemistry, 159: 399-406.
10. Gomes, C., Moreira, R.G., Castell‐Perez, M.E., Kim, J., Da Silva, P., Castillo, A. (2008): E‐Beam Irradiation of Bagged, Ready‐to‐Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Journal of Food Science, 73(2): 95-102.
11. Henson, S. (1995): Demand-side constraints on the introduction of new food technologies: the case of food irradiation. Food Policy, 20(2): 111-127.
12. Jaczynski, J., Park, J.W. (2003): Microbial inactivation and electron penetration in surimi seafood during electron beam processing. Journal of Food Science, 68(5): 1788-1792.
13. Jo, C., Ahn, D.U. (2000): Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. Journal of Food Science-Chicago, 65(2): 270-275.
14. Johnson, A.M., Resurreccion, A.V.A. (2009): Sensory Profiling of electron-beam irradiated ready-to-eat poultry frankfurters. LWT-Food Science and Technology, 42(1): 265-274.
15. Johnson, A.M., Reynolds, A.E., Chen, J., Resurreccion, A.V.A. (2004): Consumer Acceptance of electron‐beam irradiated ready‐to‐eat poultry meats. Journal of Food Processing and Preservation, 28(4): 302-319.
16. Kim, H.J., Ham, J.S., Lee, J.W., Kim, K., Ha, S.D., Jo, C. (2010): Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses. Radiation Physics and Chemistry, 79(6): 731-734.
17. Kim, H.Y., Ahn, J.J., Shahbaz, H.M., Park, K.H., Kwon, J.H. (2014): Physical-, chemical-, and microbiological-based identification of electron beam and γ-irradiated frozen crushed garlic. Journal of Agricultural and Food Chemistry, 62(31): 7920-7926.
18. Kotov, Y.A., Sokovnin, S.Y., Balezin, M.E. (2003): A review of possible applications of nanosecond electron beams for sterilization in industrial poultry farming. Trends in Food Science & Technology, 14(1): 4-8.
19. Kundu, D., Holley, R. (2013): Effect of low‐dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces. Journal of Food Science, 78(6): 920-925.
20. Lee, E.J., Ahn, D.U. (2005): Quality characteristics of irradiated turkey breast rolls formulated with plum extract. Meat Science, 71(2): 300-305.
21. Levanduski, L., Jaczynski, J. (2008): Increased resistance of Escherichia coli O157: H7 to electron beam following repetitive irradiation at sub-lethal doses. International Journal of Food Microbiology, 121(3): 328-334.
22. Lewis, S.J., Velasquez, A., Cuppett, S.L. (2002): Effect of electron beam irradiation on poultry meat safety and quality. Poultry Science, 81(6): 896-903.
23. Li, S., Kundu, D., Holley, R.A. (2015): Use of lactic acid with electron beam irradiation for control of Escherichia coli O157: H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef. Food Microbiology, 46: 34-39.
24. Lung, H.M., Cheng, Y.C., Chang, Y.H., Huang, H.W., Yang, B.B., Wang, C.Y. (2015): Microbial decontamination of food by electron beam irradiation. Trends in Food Science & Technology, 44: 66-78.
25. Maxim, J.E., Neal, J.A., Castillo, A. (2014): Development of a novel device for applying uniform doses of electron beam irradiation on carcasses. Meat Science, 96(1): 373-378.
26. Miller, R.B. (2006): Electronic irradiation of foods: an introduction to the technology. Springer Science & Business Media.
27. Moosekian, S.R., Jeong, S., Marks, B.P., Ryser, E.T. (2012): X-ray irradiation as a microbial intervention strategy for food. Annual Review of Food Science and Technology, 3: 493-510.
28. Nemţanu, M.R., Braşoveanu, M., Karaca, G., Erper, I. (2014): Inactivation effect of electron beam irradiation on fungal load of naturally contaminated maize seeds. Journal of the Science of Food and Agriculture, 94(13): 2668-2673.
29. O'bryan, C.A., Crandall, P.G., Ricke, S.C., Olson, D.G. (2008): Impact of irradiation on the safety and quality of poultry and meat products: a review. Critical Reviews in Food Science and Nutrition, 48(5): 442-457.
30. Özbay Doğu, S., Sarıçoban, C. (2014): Et ve ürünlerinde dekontaminasyon yöntemleri. Avrupa Bilim ve Teknoloji Dergisi, 1(3): 92-99.
31. Rodriguez, O., Castell-Perez, M.E., Ekpanyaskun, N., Moreira, R.G., Castillo, A. (2006): Surrogates for validation of electron beam irradiation of foods. International Journal of Food Microbiology, 110(2): 117-122.
32. Sarjeant, K.C., Williams, S.K., Hinton, A. (2005): The effect of electron beam irradiation on the survival of Salmonella enterica serovar typhimurium and psychrotrophic bacteria on raw chicken breasts stored at four degrees celsius for fourteen days. Poultry Science, 84(6): 955-958.
33. Schilling, M.W., Yoon, Y., Tokarskyy, O., Pham, A.J., Williams, R.C., Marshall, D. L. (2009): Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157: H7 inactivation, chemical composition, and sensory acceptability of ground beef patties. Meat Science, 81(4): 705-710.
34. Shawrang, P., Sadeghi, A.A., Behgar, M., Zareshahi, H., Shahhoseini, G. (2011): Study of chemical compositions, anti-nutritional contents and digestibility of electron beam irradiated sorghum grains. Food Chemistry, 125(2): 376-379.
35. Tahergorabi, R., Matak, K.E., Jaczynski, J. (2012): Application of electron beam to inactivate Salmonella in food: Recent developments. Food Research International, 45(2): 685-694.
36. Tesfai, A., Beamer, S. K., Matak, K.E., Jaczynski, J. (2014): Effect of electron beam on chemical changes of nutrients in infant formula. Food Chemistry, 149: 208-214.
37. Trinetta, V., Vaidya, N., Linton, R., Morgan, M. (2011): A comparative study on the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated onto tomato, cantaloupe and lettuce seeds. International Journal of Food Microbiology, 146(2): 203-206.
38. Valero, M., Sarrías, J.A., Alvarez, D., Salmerón, M.C. (2006): Modeling the influence of electron beam irradiation on the heat resistance of Bacillus cereus spores. Food Microbiology, 23(4): 367-371.
39. WHO (1997): High-Dose Irradiation: Wholesomeness of Food Irradiated with Doses Above 10 kGy. WHO Technical Report Series 890.
40. Zhu, M.J., Mendonca, A., Ismail, H.A., Ahn, D.U. (2009): Fate of Listeria monocytogenes in ready-to-eat turkey breast rolls formulated with antimicrobials following electron-beam irradiation. Poultry Science, 88(1): 205-213.