Irradiation of poultry and eggs

Stratakos, Alexandros Ch; Arvanitoyannis, Ioannis S.; Stratakos, Alexandros Ch.

Abstract

Ionizing radiation is a safe and effective technology that can be used to inactivate foodborne pathogens associated with poultry such as S. typhimurium, C. jejuni, and L. monocytogenes and minimize the occurrence of foodborne illness in at-risk populations without increasing the temperature of the irradiated medium. The effect of hurdle technology (ionizing radiation with plant/fruit extracts) on poultry and eggs has been repeatedly studied with promising results. Although irradiation increased lipid oxidation, infusion of chicken meat with plant extracts could substantially reduce the lipid oxidation caused by irradiation. Addition of more than 2% plum extract to turkey breast rolls was effective in controlling lipid oxidation of irradiated meat and the production of aldehydes (hexanal, heptanal, octanal, and nonanal). This chapter provides a detailed review of the available data regarding the irradiation effects on poultry, eggs, and egg products. © 2010 Elsevier Inc. All rights reserved.

Citation

Stratakos, A. C., Arvanitoyannis, I. S., & Stratakos, A. C. (2010). Irradiation of poultry and eggs. In Irradiation of Food Commodities (223-264). Elsevier. https://doi.org/10.1016/b978-0-12-374718-1.10007-0

• Online Publication Date: May 14, 2010
• Publication Date: 2010
• Deposit Date: Jun 26, 2021
• Pages: 223-264
• Book Title: Irradiation of Food Commodities
• ISBN: 9780123747181
• DOI: https://doi.org/10.1016/b978-0-12-374718-1.10007-0
• Public URL: https://uwe-repository.worktribe.com/output/7450641