| dc.contributor.author | Pinela, José | |
| dc.contributor.author | Antonio, Amilcar L. | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-02-20T15:44:31Z | |
| dc.date.available | 2018-02-20T15:44:31Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | In recent years, consumers have been looking for safer, higher quality foods, but also more convenient and ready-to-eat. Quality assurance through the elimination of pathogenic microorganisms has been a major concern for the food industry. However, an alarming number of diseases are still caused by different foodborne pathogens, which cause hundreds of deaths.1 Escherichia coli and Listeria monocytogenes are food poisoning microorganisms frequently involved in microbial outbreaks. To ensure the safety and stability of food during storage, different physical, chemical, and biological preservation methods have been developed and are used in the food industry.2–4 Among non-thermal physical technologies of food preservation, irradiation has become a standard disinfestation and decontamination method worldwide. 5 This process consists in subjecting packaged or in-bulk foods to a controlled dose of ionizing energy, utilizing g-rays emitted by 60Co (or less frequently by 137Cs) radioisotopes, or high-energy electrons (e-beam) and X-rays produced by machine sources.5,6 It is effective for improving food safety and provides a safe quarantine solution.7 Irradiation is also used to prevent sprouting and post-packaging contamination, delay postharvest ripening and senescence processes, and is thereby used for shelf-life extension.8 However, the dose required to ensure safety through the elimination of pathogenic and spoilage microorganisms can sometimes adversely affect the food quality. To avoid losses and increase the effectiveness of the treatment, irradiation has been applied in combination with other preservation methods. These combinations allow reducing the dose required to eliminate or reduce microbial populations due to the occurrence of synergistic or additive effects among the applied preservation factors.9–12 Thus, the microbial radiosensitization can be enhanced and food quality attributes preserved more effectively.13–15 Several preservation treatments involving the use of g-ray, X-ray, or e-beam irradiation in combination with microbicidal, microbiostatic, preventive/ protective, or multifunctional hurdles will be detailed in this chapter. Aspects to consider in the design of these treatments, as well as the strengths and weaknesses of these combinations will be emphasized, namely the impact on pathogenic microorganisms and quality parameters. | pt_PT |
| dc.description.sponsorship | The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for the financial support to CIMO (UID/AGR/00690/2013) and the scholarship (SFRH/BD/92994/2013) attributed to J. Pinela, funded by the European Social Fund and MEC through the Programa Operacional Capital Humano (POCH). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Pinela, José; Antonio, Amilcar L.; Ferreira, Isabel C.F.R. (2018). Methods combined with irradiation for food preservation. In Isabel C.F.R. Ferreira, Amilcar L. Antonio, Sandra Cabo Verde (Eds.) Food Irradiation Technologies - Applications for Preservation. [S.l.]: The Royal Society of Chemistry. Chapter 12, p. 237-279. ISBN 978-1-78262-708-1 | pt_PT |
| dc.identifier.isbn | 978-1-78262-708-1 | |
| dc.identifier.uri | http://hdl.handle.net/10198/15843 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Royal Society of Chemistry | pt_PT |
| dc.relation | RECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Methods combined with irradiation for food preservation | pt_PT |
| dc.type | book part | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | RECOVERY OF THE SUSTAINABLE USE OF TRADITIONAL FOODS THROUGH EMERGING PRESERVATION TECHNOLOGIES | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F92994%2F2013/PT | |
| oaire.citation.title | Food Irradiation Technologies - Applications for Preservation | pt_PT |
| oaire.fundingStream | 5876 | |
| person.familyName | Pinela | |
| person.familyName | Antonio | |
| person.familyName | Ferreira | |
| person.givenName | José | |
| person.givenName | Amilcar L. | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 771C-2B43-B108 | |
| person.identifier.ciencia-id | 1014-5259-DE86 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0001-7523-1637 | |
| person.identifier.orcid | 0000-0001-8271-9964 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | B-4466-2014 | |
| person.identifier.rid | J-1960-2014 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 54392272800 | |
| person.identifier.scopus-author-id | 44560921900 | |
| person.identifier.scopus-author-id | 36868826600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | bookPart | pt_PT |
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