Abstract
From 01 January 2017 you enter the interstate standard GOST 33271-2015 “Dry Spices, herbs and vegetable seasonings. Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the consumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper). For radiation monitoring of food safety, we used the method of electron paramagnetic resonance (EPR), which allows quickly and with a high degree of reliability to establish the fact of irradiation. It is established that all samples of spices irradiated with dose of 12 kGy (technology radappertization) gave typical spectra of the signals established by the method of electron paramagnetic resonance in the domestic EPR spectrometer, the intensity, amplitude and peak width of the EPR signal of samples of spices with the increase of irradiation dose increases. It is proven that repeated exposure no effect accumulation. Integration with 2017 Russia in the global practi ce of using radiation technologies of processing of food products and food raw materials with the purpose of extending shelf life confirms the need for a data Bank on the radiation sensitivity of various food products to determine the optimal doses and the eff ect of radiation doses on the shelf life and quality of products.
Highlights
which States that the absorbed dose of radiation
we used the method of electron paramagnetic resonance
with a high degree of reliability to establish the fact of irradiation
Summary
Manual exposure in order to combat pathogens and other microorganisms” which States that the absorbed dose of radiation to the spices should be from 3 to 30 kGy. The study found that before the introduction of permissive legislative framework in the co nsumer market of Russia there are irradiated food products (chili, ground chili, ground spicy chili, black pepper). В черном перце после облучения дозой 10 кГр сохранялось до 1,1 x 106 КОЕ/г выживших спорообразующих бактерий (эффективность обработки составляет 94%), а при исследовании воздействия ионизирующего излучения на спорообразующие бактерии в красном перце эффективность составила всего 48%, что может быть связано с высокой резистентностью этой группы микроорганизмов [8]. В связи с этим выявление факта облучения и установление дозы облучения пищевых продуктов и пряностей является важным направлением научных исследований.
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