Chapter 10
Ionizing Radiation of Seafood 1
L . S. Andrews and R. M. Grodner
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Coastal Research and Extension Center, M A F E S , Mississippi State University, 2710 Beach Boulevard, Suite 1E, Biloxi, MS 39531 Department of Food Science, Louisiana State University, 111 Food Science Building, Baton Rouge, LA 70803-4200
Low dose ionizing irradiation has proven to be effective in reducing pathogenic and spoilage microorganisms in a variety of seafood products. Although irradiation processing has not yet been approved for use in seafood products in the United States of America, there has been extensive research conducted on molluscan shellfish, crustaceans, and finfish since the 1950's. Petitions have been submitted to the U S — F D A Office of Food Additive Safety (previously the Office of Premarket Approval) for approval for irradiation processing of molluscan shellfish and crustaceans; a petition for finfish is being finalized.
Introduction Irradiation of seafood can utilize ionizing radiation from a variety of sources. The sources that have been most effective in eliminating microorganisms, while maintaining the integrity and quality of seafood, are X rays, gamma rays, or electron beam accelerators. These three sources have the capability of penetrating into, as well as through, most food products. When attempting to control microorganisms for microbial remediation or extension of shelf-life in fresh seafood products, the time of exposure and the specific irradiation dose are very important for maintaining the integrity and fresh like quality of the product. Over-processing can adversely affect the protein nature and consequently the sensory quality of the product. Most research studies, with seafood products, have encompassed both the microbial and sensory aspects of
(This writing was approved for publication by the Mississippi Agricultural and Forestry Experiment Station, M A F E S # CC10336)
© 2004 American Chemical Society
Komolprasert and Morehouse; Irradiation of Food and Packaging ACS Symposium Series; American Chemical Society: Washington, DC, 2004.
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152 irradiation processing. The advantages of using low dose ionizing radiation (
