Pasteurization, radiation

HPhe irradiation of fishery products covers a broad area and includes microbiological, biochemical, organoleptic, and engineering problems in the field of fishery technology. Many advances have been made in recent years in the radiation pasteurization of fish and shellfish. 

Table I. Storage-Life Range of Radiation-Pasteurized Fish and Shellfish of the Pacific Coast at Tentative Recommended Levels of...

The radiation-pasteurized products must be stored at the lower abovefreezing temperature range (32°-36°F.) to derive maximum benefits of the radiation pasteurization process and to assure the safety of the product (Table IV). 

Dollar, A. M., Basic Microbiological and Biochemical Factors in Radiation Pasteurization of Marine Products/1 University of Washington, Radiation Pasteurization of Foods, Summary of Accomplishment, Annual Contractors Meeting, U. S. Atomic Energy Commission, p. 123, 1964. 

Miyauchi, D. et al., Application of Radiation Pasteurization Processes to Pacific Crab and Flounder," Office of Technical Services, U. S. Dept. Commerce, Rept. 18,036 (April 1963). 

Novak, A. F., Radiation Pasteurization of Gulf Shellfish, Annual Report for U. S. Atomic Energy Commission under Contract No. AT(40-1)-2951 (1965). 

Droge, J. H., Radiation-Pasteurizing Fresh Strawberries and Other Fresh Fruits and Vegetables, Estimates of Costs and Benefits, Report prepared for U. S. Atomic Energy Commission, TID 21628/Isotopes-Industrial Technology/TID 4500. 

To put into perspective the chemistry associated with radiation pasteurization and sterilization, the basic chemical processes occurring in the constituents of irradiated meat and poultry are considered. Major constituents include the aqueous phase, the muscle and pigment proteins, the lipid (or fat) phase, and the carbohydrates. Minor constituents include salts, vitamins, and nucleic acids. The implications for assessing the wholesomeness of irradiated products, for gaining additional regulatory approvals, and for optimizing product quality and functionality are also considered. 

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