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No abstract available
Journal
Comptes Rendus des Seances de l'Academie d'Agriculture de France; ISSN 0001-3986; 
; v. 72(8); p. 681-689
; v. 72(8); p. 681-689
No abstract available
Journal
Sciences des Aliments; ISSN 0240-8813; ; v. 4(3); vp
; v. 4(3); vp
[en] Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment
[fr]
On a passe en revue les differents aspects du traitement des aliments par le rayonnement gamma emis par le cobalt 60 ou le cesium 137. L'une des principales applications de l'irradiation sur les aliments reside dans son action letale sur les microorganismes. Les doses letales requises sont d'autant plus faibles que l'organisme vise est plus complexe. L'effet sur les parasites est egalement spectaculaire. On recommande des doses de 200 a 300 krad pour detruire tous les parasites sans delai de survie. Aucun phenomene de resistance n'a ete observe. On a etudie egalement l'action du rayonnement gamma sur les macromolecules. Il s'agit d'effets secondaires au traitement de bacterisation par transformation des constituants des aliments. On a examine trois exemples, l'amidon, les acides nucleiques et le cas d'un aliment, l'oeuf. L'aspect organoleptique de l'irradiation a ete etudie pour differents aliments traites. Puis on a compare les transformations physiques des oeufs non pasteurises, thermo et radiopasteurises. On a termine par une rapide analyse de la toxicite et des modalites de traitementJournal
Alimentation et la Vie; ISSN 0065-6267; ; v. 67(2); p. 53-72
; v. 67(2); p. 53-72
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