Articles

IONIZING EVOLVING IMPACT ON THE FOODSTUFF SAFETY INDICATOR

Authors:

Tikhonov S.L., Timakova R.T., Muratov A.A.

Abstract:

The Russian integration into the global practice of using radiation technology confirms the requirement for radiobiological control to unveil the foodstuff radiation fact, establishing databases on the foodstuff radiation sensitivity aimed at determining the optimal radiation doses and its effect on the expiry date and products quality. Аuthors have conducted the study on the Ekaterinburg consumer market in order to detect the presence of radiation-processed foodstuff – spices (The National State Standard of the RF 33271-2015 “Dry Spices, Herbs and Vegetable Seasonings. Guideline for Radiation Targeted of the Pathogens and Other Microorganism Abatement”; dated January 01, 2017) and chilled meat (The National State Standard of the RF 33820-2016 “Fresh and Frozen Meat. Guideline for Radiation Targeted of the Parasites, Pathogens and Other Microorganism Abatement”; dated July 01, 2017). Experimental results proved the presence of the imported radiation-processed spices, particularly ground black pepper (radiation dose of 10-11 kGy), ground bird’s eye chili pepper (2-3 kGy) and ground hot chili pepper (4-6 kGy). Russian chilled meat (beef, pork, and poultry) and some imported spices (ground white pepper, turmeric) were not previously the subject of ionizing evolving. Consumers have no information about the foodstuff processing with ionizing evolving.

Keywords:

radiation; radiation dose; ionizing evolving; spices; chilled meat