[en] The vialibility of natural maracuya juice preservation (Passiflora edulis, Sims.) at the combined treatments. Temperatures of 50, 55 and 60 ^oC with immersion times between 5 and 20 minutes were applied to the juice (16 Brix) packed in nylon-polyethylene mpouches. Only a treatment at 60 ^oC during 20 minutes inhibits the growing of all the microorganims present in the juice. Doses up to 5.0 KGy with gamma-radiation are not able to preserve the maracuya juice due the fermentation process occured at Laboratory normal conditions, i,e., 15-20 ^oC snf 65 per cent R.H. A combined treatment of 60 ^oC 10 min and doses of 4.0 and 5.0 KGy resulted very effective in inhibiting the microorganism growing and keeping the quality of the natural maracuya juice at least 3 months under the mentioned conditions. The D₁0 decimal reduction values determined experimentally for mixed microflora present normally in the juice were: 3.9 min for th 60degC tratment; 1.36 KGy for just irradiation and 1.03 KGy for the combinedtreatment. Both, the physico-chemical and organoleptic tests showed no significant difference at p=0.05 between the treated and natural juice

No abstract available

No abstract available

[en] An international symposium on food irradiation processing dealing with issues which affect the commercial introduction of the food irradiation process was held in Vienna in 1985. The symposium, which attracted close to 300 participants, was planned to interest not only scientists and food technologists, but also representatives of government agencies, the food industry, trade associations and consumer organizations. The symposium included a discussion of the technological and economic feasibility of applying ionizing energy for the preservation of food, and focused on the specific needs of developing countries. Separate abstracts were prepared for the various presentations at this meeting

[en] This code refers to the operation of irradiation facilities based on the use of either a radionuclide source (⁶⁰Co or ¹³⁷Cs) or X-rays and electrons generated from machine sources. The irradiation facility may be of two designs, either ''continuous'' or ''batch'' type. Control of the food irradiation process in all types of facility involves the use of accepted methods of measuring the absorbed radiation dose and of the monitoring of the physical parameters of the process. The operation of these facilities for the irradiation of food must comply with the Codex recommendations on food hygiene

[en] The author outlines the history of the process for the interest of the baking industry, and discusses the difficulties concerning public relations in this field, before the introduction of irradiation to the British food industry. (U.K.)

[en] Food irradiation should help to reduce food poisoning, could it also be used to cover up sloppy hygiene in the preparation of food? (UK)

No abstract available

[en] The effect of gamma irradiation on the microbiological quality of spices was studied. It was found that the dose of 6 KGg decreases the cell count by a factor of 2-3 however complete decontamination is obtained at a dose of 10 KGg

[en] An Advisory Group by IAEA and FAO on Regulatory and Technological Requirements for Authorization of the Food Irradiation Process was held at IAEA Headquarters in Vienna from 5 to 9 November 1984. The task of the Advisory Group was to advise on the scientific and technological considerations affecting the implementation of the food irradiation process, with particular reference to the facilitation of international trade in irradiated foods and to develop guidance on how the various provisions of the Codex General Standard on Irradiated Foods could be incorporated into national legislation in order to facilitate international trade and avoid the occurence of trade barriers. Separate abstracts were prepared for the various presentations at this meeting