[en] Irradiation of garlic on a pilot scale and storage in cold room under commercial condition was carried out in co-operation with garlic trader in 1986-1987. Garlic bulbs from local cultivars were irradiated seven weeks after harvest with average dose of 70 Gy and stored for nine months at low (1-7 degrees C) and ambient (25-34 degrees C) temperatures. The treatment proved to be effective in controlling sprouting and in reducing weight loss and rotting. After 9 months of cold storage the weight loss and rotting of irradiated bulbs were reduced by 18 and 13 per cent. The radio inhibition process is technically feasible and economically justified as a profit can be made during the extended storage period. Small scale marketing trials of irradiated garlic conducted during and after termination of storage revealed no adverse comments from consumers

[en] Pilot scale storage tests were carried out in co-operation with commercial onions traders in the years 1986 and 1987 to evaluate the efficacy of irradiation for sprout inhibition of onions under actual commercial stored in commercial cold storage at 1-10 degrees C and 70-90% relative humidity. The results show that irradiation reduce sprouting in onions by 11 and 40 per cent and weight loss by 3 and 5 per cent after 5 and 6 months of storage, respectively. Storage losses are minimum when radiation is applied within two weeks of harvest. A maximum storage life of six months as against five months for controls is attained. Post cold storage life at ambient temperature for irradiated onions after withdrawal from cold storage is one week longer than that of non-irradiated controls. The radio inhibition process is technically feasible and economically justified as a profit can be made during the extended storage period. Marketing trials of irradiated onions conducted during and after termination of storage revealed no adverse comments from consumers and retailers/wholesalers. Wholesalers.retailers and consumers preferred irradiated onions because of their better physical quality and longer marketable life

[en] A procedure for preparation of 99mTc generator based on conversion to zirconium molybdate gel of 99Mo produced by neutron activation was reported. The gel was prepared from zirconium oxychloride solution pH 1.6, ammonium molybdate solution pH 3-5 and mole ratio of Zr:Mo 1:1 which had water content about 7-8%. Small generators containing 1-1.5 g of gel were eluted with average efficiencies of 77% and the activity peak in the first 3 ml of 10 ml of saline solution. The amount of Mo and Zr in eluates were below the acceptance limit. The gel generators of activity about 100 mCi were prepared and had the good performance in elutability and stability

[en] The effects of gamma irradiation at doses of 2 and 3 kGy on bacteriological, chemical and sensory quality of fresh ground beef were investigated and compared with non-irradiated controls. Changes in bacterial counts, pH, lipid oxidation (TBA number) and sensory quality of those samples were determined on the next day after irradiation and storage at 3 degree celsius. The results indicated that irradiation at 2 and 3 kGy reduced total aerobic bacteria counts by 1-2 and 1-3 log cycles, respectively. Lactobacillus spp. was also decreased significantly. Irradiation at 2 kGy eliminated Escherichia coli and Staphylococcus aureus. Salmonella spp. was not detected in both non-irradiated and irradiated samples. TBA number of irradiated fresh ground beef ball was significantly increased whereas pH values tended to be decreased. The sensory test showed that color and odour scores of fresh irradiated samples and colour, odour, flavour and texture of fried irradiated samples were not significantly changed from those of non-irradiated controls and were accepted by the panelists. Dosage at 2 kGy appeared to be sufficient for improvement of bacterial quality of fresh ground beef

No abstract available

[en] Preparation and quality control of iodine-131 meta-iodo-benzyl guanidine (I-131 MIBG) for adrenal gland diagnosis has been studied. The MIBG was synthesized from the reaction of meta-iodobenzylamine hydrochloride with cyanamide and labelled with iodine-131 by isotope exchange method using copper (II) as a catalyst. The percentage of labelling was about 98%, with a specific activity of 1.5-2.0 μCi/mg. The radiochemical purity was found to be greater than 99%. Biodistribution studies were performed on mice, the results showed great affinity for the adrenal gland uptake with highest radioactivity after 1 day of injection. The stability of the product with 1% benzyl alcohol was 7 days upon storing at 4⁰C

[en] Pilot storage tests were carried out in co-operation with commercial onion traders in 1986-1988 to evaluate the efficacy of irradiation for sprout inhibition in onions and garlic under actual commercial storage conditions. Slightly over 800 tonnes of onions were irradiated 10-50 days after harvest at average doses of 75 and 100 Gy and stored in commercial cold storage at 1-10 deg. C and 70-90% relative humidity. The results show that irradiation reduced sprouting by 11 and 40% and weight loss by 3 and 5% after 5 and 6 months of storage, respectively. Storage losses were least when radiation was applied within 2-4 weeks of harvest. A maximum storage life of 6 months was attained, as against 5 months for the controls. The post-storage life of the irradiated onions at ambient temperature after withdrawal from cold storage was 1 week longer than that of the non-irradiated controls. Garlic irradiated with 70 Gy can be stored in commercial cold storage for 9 months without sprouting. The radioinhibition process is technically feasible and economically justified, since a profit can be made during the extended storage period. The marketing trials of the irradiated onions and garlic, conducted during and after termination of storage, elicited no adverse comments from the consumers, retailers or wholesalers. All preferred irradiated onions because they had a better physical quality and a longer marketable life. (author). 13 refs, 1 fig., 10 tabs

[en] Two lots of frozen precooked shrimps from Thailand ''PENAEUS MONODON'' Black tiger variety were irradiated at 1.8 to 3.6 kGy. This way, it was hoped to compare the effects of gamma irradiation on the microbiological quality and the organoleptic properties of frozen precooked shrimps after transportation from Thailand to Canada. The results indicated that the extension of shelf-life based on mesophiles content was from 33 days for the control to more than 47 days for the irradiated shrimps stored at 3 ± 1^oC. The results of sensory evaluation gave slightly fresher odor for the control than the irradiated shrimps. On day one, this effect was more apparent. The results of hedonic tests showed that the irradiated shrimps were acceptable during storage. In conclusion, the results demonstrate that the combined treatments (freezing plus irradiation) of precooked shrimps are useful for increasing the storage life of shrimps without affecting consumer acceptability. (Author)

[en] The possible use of gamma irradiation at doses of 1.6 to 4.0 kGy to improve bacteriological quality of frozen chicken was investigated. The effects of gamma irradiation on salmonella viability in frozen chicken and on sensory quality of frozen chicken were also evaluated. D₁₀-values for different isolated strains of salmonella in frozen chicken varied from 0.41 to 0.57 kGy. A dose of 4 kGy is required for a seven log cycle reduction of salmonella contamination in frozen chicken. Approximately 21 per cent of frozen chicken examined were contaminated with salmonella. Salmonella typhimurium, salmonella virchow, and salmonella java were predominant. Irradiation of frozen chicken at a minimum dose of 3.2 kGy eliminated salmonella, coliform, Escherichia coli, and Staphylococcus aureus and, in addition, reduced baterial load by 2 log cycles. Faecal streptococci was still present in a 3.2 kGy samples but in a very small percentage and the count was not over 100 colonies per g. Discoloring of chicken meat was noted after a 2 kGy treatment. The sensory quality of frozen chicken irradiated at 3 and 4 kGy tended to decrease during frozen storage but was within the acceptable range on a nine point hedonic scale even after eight months of frozen storage. Dosage at 3.2 kGy appeared to be sufficient for improving bacteriological quality of frozen chicken

[en] Quality of non-irradiated and irradiated frozen shrimp after shipping trial from Thailand to the Netherlands were investigated. Commercial frozen shell on headless shrimp and pre-cooked and peeled shrimp were irradiated with 0, 2, and 3 kGy at the Office of Atomic Energy for Peace (OAEP), Thailand, and transported by sea to the International Facility for Food Irradiation Technology (IFFIT), the Netherlands. It was found that both types of frozen shrimp before shipment are of good quality. Radiation with 3 kGy resulted in 2-3 log cycles reduction of mesophilic and psychrotrophic colony counts and caused no significant change in sensory quality. The irradiated products were found to be free from coliforms, faecal coliforms, Escherichia coli, salmonella, vibrio parahaemolyticus and Staphylococcus aureus. There was no increase in bacterial count in irradiated frozen shrimps after two months of transportation. The results of flora analysis show that radiation does not present any hazard resulting from a shift in the microflora. The surviving microflora in both types of irradiated frozen shrimp consisted mainly of Micrococcus spp.. Besides, irradiation with dose of 3 kGy did not affect the sensory quality of the frozen shrimp within duration of transportation. It can be concluded that irradiation improves the bacteriological quality of frozen shrimp for transportation to the Netherlands