The concentrations of hydrocarbons, 2-alkylcyclobutanones, and sulfur volatiles in irradiated (0 and 5 kGy) chicken meat samples (raw, precooked, and irradiated-cooked) were analyzed after 0 and 6 mo of frozen storage (-40°C) under oxygen-permeable packaging conditions. Two hydrocarbons [8-heptadecene (C(17:1))
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 52(6), 321-329 (2011-12-28)
2-Alkylcyclobutanones (ACBs) are specific radiolytic products in irradiated lipid-containing food and can be used to detect irradiation of foodstuffs. EN1785, a European Committee Standardization Method, can detect 2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB), which are ACBs, using GC/MS, thereby allowing judgement
Journal of agricultural and food chemistry, 56(24), 11817-11823 (2008-12-05)
Increased outbreaks of food-borne illnesses, including deaths in recent years, attributed in large part to consumption of food contaminated with Escherichia coli O157:H7, have become a worldwide concern. Food-borne illnesses constitute an unacceptable health risk demanding stringent food safety controls.
Irradiation of food products and ingredients must be indicated by proper labeling. This study evaluated the appropriateness of the European Standard EN 1785:2003 for the detection of 2-alkylcyclobutanones, which are radiolysis products of fatty acids, in cashew nuts and nutmeg
Journal of food science, 77(2), C211-C215 (2012-01-10)
Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation-induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones (2-ACBs), and sulfur volatiles, were determined after 0 and 6 mo of frozen storage. Two hydrocarbons (8-heptadecene [C(17:1)]
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