Lipid changes in Italian salami induced by irradiation

摘要

The treatment of foodstuffs with ionising radiation is a decontaminating technology based on the chromosomal DNA damage which inactivates the microorganisms. The principal aim of the irradiation treatment of foods is to reduce or eliminate population of pathogenic and spoilage microorganisms in order to improve safety and extend product shelf-life. Italian cured meat producers, in particular those exporting to Japanese and American markets, have expressed a growing interest in the feasibility of irradiation technology. In these markets public health and regulatory agencies have established a zero tolerance for Salmonella spp. and Listeria spp. in ready-to–eat foods and the use of irradiation technology is allowed for different categories of foods.