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The electrical characteristics of biological tissue is evaluated by establishing an electrical equivalent circuit with electrical impedance spectroscopy. The least squares method is used to realize electrical equivalent circuit fitting by using the developed portable electrical impedance spectroscopy system. The EIS system is used to obtain the impedance spectrum data of the measured biological tissue. In the experiment, the impedance spectrum data of eggs under different heating time were measured, and the established equivalent circuit model of eggs was fitted by nonlinear least squares fitting algorithm. Moreover, the electrical characteristics of the biological tissue are also revealed by numerical simulation with HANAI model. The experimental and simulation results show that the extracted equivalent electrical parameters can clearly characterize the variation of the internal change of components of biological tissues., (© 2019 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)

We investigated the sensitivity of resting eggs of the cladoceran Moina macrocopa to the effect of ionizing radiation during the reactivation of the eggs. The study showed that the resting eggs during reactivation are more vulnerable to irradiation than the resting eggs in a stage of deep dormancy. The decrease in the efficiency of egg reactivation was observed at high doses, the growth rate of juveniles, fecundity, and the number of produced clutches by females strongly decreased when resting eggs at the reactivation stage absorbed doses of 64 Gy and higher.

Effects of radiating ostrich eggs before incubation on hatchability, growth performance, and some blood components of ostrich chicks were studied. 72 ostrich eggs were randomly distributed into four groups. The first group was kept without exposure to gamma radiation (control). The 2nd, 3rd, and 4th groups were exposed to 0.8, 1.6, and 3.2 Gy, respectively, of 60 Co gamma rays just before incubation. Total bacterial counts (×10 3  CFU) were significantly increased with the increase in gamma radiation levels before incubation. Feed conversion was lower (P ≤ 0.01) in the control group than those irradiated. Embryonic mortality rate (%), hatchability (%) and chick weight at hatch, body weight, daily body weight gain, feed consumption, and all of hematology parameters studied were insignificantly fluctuated with the doses of gamma rays used. Serum concentrations of total protein, albumen, globulin, glucose, and triiodothyronin of the chicks from eggs of the control and the 1st group were significantly the highest. Chicks of the control group had significantly the lowest values of serum concentrations of uric acid, creatinine, triglyceride, total cholesterol, ALT, and AST when compared with the other groups. In conclusion, radiation of ostrich eggs before incubation with a dose of 0.8 Gy gamma has a stimulative effect upon the metabolism of hatched chicks.

A reproductive health of hens exposed to 131I in a 30-day period with daily quantities ranging from 0.11 to 4.6 MBq/kg and 6 progenies of their offspring was evaluated. We determined that 131I did not change significantly the reproductive potential of hens if administered at a dose of 0.11 MBq, while it raised at 1.1 MBq, progressively decreased after a short-time increase at 2.1 MBq and was inhabited up to its irreversible extinction at 4.6 MBq. Irrespective of the isotope quantity administered, a decline occurred in the birth rate of the progeny where hens dominated in the sex composition. The reproductive potential (i.e., laying capacity) of the offspring of three chicken progenies that had been administered 131I at 0.11 MBq/kg, progenies 3 and 5 that had been administered 1.1 MBq/kg and progeny 1 affected with 2.1 MBq/kg increased, while for chicken progenies 1, 2, 4 and 6 that had been given 131I at 1.1. MBq/kg the reproductive capacity was within the normal range or decreased.

Vitamin D fortified food can help to reduce the prevalence for vitamin D deficiency. Previous data provided evidence that eggs from hens exposed to ultraviolet (UV) light contain large quantities of vitamin D. In the current study, we assessed the efficacy of vitamin D enrichment in eggs upon increasing daily UVB exposure times. We further addressed the question whether extended UVB irradiation affects the skin content of 7-dehydrocholesterol. To this end, 35 hens were assigned to 7 groups of 5 animals each and were exposed to UVB light (76μW/cm(2)) for 0, 15, 30, 60, 120, 180 and 300min per day, respectively. Eggs from the treatment groups were collected at baseline and after 2, 3 and 4 weeks of treatment, respectively. Skin samples were gained at the end of 4 weeks. Vitamin D metabolites were quantified by liquid chromatography-tandem mass spectrometry. The contents of vitamin D3 and 25(OH)D3 in egg yolk raised non-linear in response to increasing daily UVB exposure times. The vitamin D3 content did not reach a clear-cut plateau within the chosen UVB treatment times. A daily UVB exposure time of 300min resulted in vitamin D3 contents of 28.6μg/100g egg yolk dry matter. In contrast to vitamin D3, the 25(OH)D3 content in the egg yolk achieved a maximum upon an UVB irradiation time of 60min/d. The cutaneous 7-dehydrocholesterol contents were not altered in response to the chosen UVB irradiation times. In conclusion, the data show a distinct non-linear dose-response relationship of UVB exposure times on the total vitamin D content in eggs. This article is part of a special issue entitled '17th Vitamin D Workshop'., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Reverse transcriptase quantitative polymerase chain reaction (RT-qPCR) has become a widely used technique to quantify gene expression. It is necessary to select appropriate reference genes for normalization. In the present study, we assessed the expression stability of seven candidate genes in Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) irradiated by ultraviolet B (UVB) at different developmental stages for various irradiation time periods. The algorithms of geNorm, NormFinder, and BestKeeper were applied to determine the stability of these candidate genes. Ribosomal protein genes RpS3, RpL13A, and β-actin gene (ActB) showed the highest stability across all UVB irradiation time points, whereas expression of other normally used reference genes, such as those encoding the β-tubulin gene TUBB and the E-cadherin gene CAD, varied at different developmental stages. This study will potentially provide more suitable reference gene candidates for RT-qPCR analysis in T. castaneum subjected to environmental stresses, particularly UV irradiation., (© The Authors 2015. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.)

Vitamin D deficiency is a global health problem. This study aimed to investigate the efficacy of ultraviolet (UV) B radiation for improving vitamin D3 content of eggs and meat. In a two-factorial design hens that received diets with 0 (-D3) or 3,000 IU (+D3) vitamin D3/kg were non-exposed (-UVB) or exposed to UVB radiation (+UVB) for 3 h daily over 4 weeks. Data show that UVB radiation was very effective in raising the vitamin D3 content of egg yolk and meat. Egg yolk from +UVB/-D3 hens had a higher vitamin D3 content (17.5±7.2 µg/100 g dry matter (DM)) than those from the -UVB/+D3 group (5.2±2.4 µg/100 g DM, p<0.01). Vitamin D3 content in egg yolk of vitamin D3-supplemented hens could be further increased by UVB radiation (32.4±10.9 µg/100 g DM). The content of 25-hydroxyvitamin D3 (25(OH)D3) in the egg yolk also increased in response to UVB, although less pronounced than vitamin D3. Meat revealed about 4-fold higher vitamin D3 contents in response to UVB than to dietary vitamin D3 (p<0.001). In conclusion, exposure of hens to UVB is an efficient approach to provide consumers with vitamin D3-enriched foods from animal sources.

UV-C treatment of food is a promising non-thermal processing technology to improve food safety and preservation. Most of the chemical constituents of food absorb UV-C light that can lead to chemical modifications and quality changes. This work investigated the effects of UV-C treatment of liquid egg products on lipid, protein oxidations and potential cyto- and genotoxic effects on intestinal epithelial cells in vitro. Egg preparations (egg white, yolk, liquid whole egg) were treated with UV-C (254 nm, volumetric doses between 0 and 115,619 J L(-1)) using a commercial UV-C processing unit equipped with a Dean Flow reactor. UV-C treatment at high doses (from 32,181 J L(-1), about 2 times higher than that needed to inactivate 5 log of relevant microorganisms) showed an increased lipid oxidation in egg yolk and slight effects in liquid whole eggs; this was confirmed by slightly but not statistically significant increased peroxide values. UV-C induced also slight protein damage, characterised by the total sulfhydryl group reduction. These UV-C-induced oxidative modifications in egg preparations however did not cause any increase in the cyto- or genotoxic (DNA strand breaks) effects in intestinal Caco-2 cells., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

The effect of ultraviolet processing (10.6 and 63.7 kJ m(-2)) on selected properties of egg white (absorbance, particle size, protein fractions, free sulfhydryl content, immunoreactivity, viscosity, gelling and foaming properties) was investigated. Ultraviolet exposure induced the development of browning, the formation of large protein aggregates by disulfide exchange, and protein backbone cleavage. However, egg white proteins were differently sensitive to UV radiation. No changes in immunoreactivity, gelling temperature and gel firmness were observed. Independently on the UV dose, light treated egg white produced foams with higher stability. This effect was attributed to protein aggregates jamming in the fluid interstices between bubbles and/or to the higher viscosity of the aqueous phase. The latter was also associated to higher foam volume., (Copyright © 2012 Elsevier Ltd. All rights reserved.)

Exposure to electromagnetic fields (EMFs) can affect a wide range of biological processes, including reproduction, growth and development. Experiments aimed at investigating the biological effects of EMFs, focused on potential harmful effects on humans, have been mostly carried out in vitro or with animal models in laboratory conditions. By contrast, studies performed on wild animals are scarce. The effects of EMFs created by an electric power line on reproductive traits of a wild great tit (Parus major) population were explored by analysing data gathered during nine breeding seasons. EMF exposure significantly increased clutch size (7%) and egg volume (3%), implying a 10% increase in clutch volume. This indicates an increase in reproductive investment from parent birds exposed to EMFs as compared to the adjacent reference area. These results cannot be attributed to habitat or adult quality differences between the exposed and reference group. Nevertheless, no differences in hatching success or final productivity (fledging and reproductive success or nestling body mass) could be detected. Our study clearly shows that EMFs created by power lines can have biological consequences in wild organisms that live intimately with them. To our knowledge, this is the first study showing an increase in clutch size, and one of the few reporting an increase in egg size, associated with EMF exposure. The possible mechanisms by which great tits invest more under EMF exposure are discussed, and future research directions to evaluate the effect of EMFs on avian reproduction in the wild are suggested., (Copyright © 2012 Elsevier Inc. All rights reserved.)

Ascaris suum eggs are inactivated by composting conditions; however, it is difficult to find functional changes in heat-treated A. suum eggs. Here, unembryonated A. suum eggs were incubated at 20°C, 50°C, and 70°C in vitro, and the gene expression levels related to viability, such as eukaryotic translation initiation factor 4E (IF4E), phosphofructokinase 1 (PFK1), and thioredoxin 1 (TRX1), and to apoptosis, such as apoptosis-inducing factor 1 (AIF1) and cell death protein 6 (CDP6), were evaluated by real-time quantitative RT-PCR. No prominent morphological alterations were noted in the eggs at 20°C until day 10. In contrast, the eggs developed rapidly, and embryonated eggs and hatched larvae began to die, starting on day 2 at 50°C and day 1 at 70°C. At 20°C, IF4E, PFK1, and TRX1 mRNA expression was significantly increased from days 2-4; however, AIF1 and CDP6 mRNA expression was not changed significantly. IF4E, PFK1, and TRX1 mRNA expression was markedly decreased from day 2 at 50° and 70°C, whereas AIF1 and CDP6 mRNA expression was significantly increased. The expressions of HSP70 and HSP90 were detected for 9-10 days at 20°C, for 3-5 days at 50°C, and for 2 days at 70°C. Taken together, incremental heat increases were associated with the rapid development of A. suum eggs, decreased expression of genes related to viability, and earlier expression of apoptosis-related genes, and finally these changes of viability- and apoptosis-related genes of A. suum eggs were associated with survival of the eggs under temperature stress.

The influence of temperature on the development and embryonation of Ascaris suum eggs was studied using coarse sand medium in an environmental chamber with 50% humidity. The time required for development and embryonation of eggs was examined under 3 different temperature conditions, 5°C, 25°C, and 35°C. A. suum eggs did not develop over 1 month at the temperature of 5°C. However, other temperature conditions, 25°C and 35°C, induced egg development to the 8-cell-stage at days 5-6 after incubation. All eggs examined developed to the 8-cell stage at day 6 after incubation in the sand medium at 25°C. The higher temperature, 35°C, slightly accelerated the A. suum egg development compared to 25°C, and the development to the 8-cell stage occurred within day 5 after incubation. The formation of larvae in A. suum eggs at temperatures of 35° and 25°C appeared at days 17 and 19 after incubation, respectively. These findings show that 35° condition shortens the time for the development of A. suum eggs to the 8-cell-stage in comparison to 25°C, and suggest the possibility of accelerated transmission of this parasite, resulting from global warming and ecosystem changes.

The objective of this was to establish the effects of red spectrum of light (650 nm, treated n = 12) and normal spectrum of light (450 nm control = 12) on GnRH-I mRNA expression, amplitude and frequency of luteinizing hormone (LH), and egg production from 72-82 weeks of age in white leghorn hens. Birds exposed to red spectrum of wavelength significantly improved (P < 0.01) steroid hormone, and egg production improved over old laying 72 to 82 weeks. Weekly interval profiles followed the same pattern. At 77th weeks of age blood, samples from both the groups were collected at every 3 h for 36 h to study the pulsatile secretion of LH surges. Plasma LH concentration was higher (P < 0.01) in treated birds with more number of frequencies and amplitude LH surges in plasma of treated birds. LH frequencies were more pronounced and advanced during 36 h of sampling at 3 h interval in treated birds. Weekly interval of plasma LH, E2β, and P(4) concentrations increased (P < 0.01) in treated birds from 72 to 82 weeks of age. GnRH-I mRNA concentration was significantly (P < 0.01) higher in birds exposed to red spectrum of light compared to controls. It is hypothesized that exposure of birds to red spectrum of light-enhanced (P < 0.01) GnRH-I mRNA with more number of yellow yolky follicles was found in birds exposed to red spectrum of light during 77 days (72-82 weeks of age) of experimental period. It is concluded that higher levels of GnRH-I mRNA, LH, E2β, and P(4) concentration with lower incidence of pause days enabled the birds to lay more eggs even later in the productive period by modulating the wavelengths of light under normal husbandry conditions.

Vitamin D deficiency in humans is widespread, and only a few food items are important natural sources of vitamin D. This study investigated the effect of UVB exposure of laying hens on the vitamin D content in egg yolk. In a two-factorial design, hens fed a vitamin D-deficient (-D) or -adequate (+D) diet were nonexposed or exposed to UVB light over a period of 4 weeks. UVB exposure of the -D group caused nearly normal egg production rate and egg shell quality; exposure of the +D group did not further improve these parameters. UVB exposure tended to improve the concentration of plasma 25-hydroxycholecalciferol (25(OH)D(3)), but had no effect on 1,25-dihydroxycholecalciferol in plasma or on cholecalciferol and 25(OH)D(3) in egg yolk. The present study shows that a short-term exposure of laying hens to UVB light is not an appropriate way to improve the vitamin D content of egg yolk.

Accurate dose calculation is needed to ensure proper irradiation process control to maintain the freshness of the product. Our objective was to establish the best irradiation treatment for shell eggs taking into account their different components (shell, albumen, yolk). Computer tomography (CT) data were used to generate a 3-D geometry to simulate dose distributions within 1 egg using a radiation transport code (MCNP5). Radiation energies used for simulation were 10 MeV (high-energy) and 1.35 MeV (low-energy) for electron beam, 5 MeV for X-rays, and 1.25 MeV for a gamma-rays source such as Co-60. Low-energy (surface) e-beam simulation indicated that electrons only penetrate up to the thin albumen (0.6 cm). Because of their irregular shape, shell eggs should be irradiated from the side (rather than from top or bottom) for better dose distribution. For high-energy e-beam simulation, the entire egg was irradiated and the best results were obtained when the egg was irradiated from both sides, showing a dose uniformity ratio (D(max)/D(min)) of 1.42. X- or gamma-ray source simulation from one side only, the dose uniformity ratio was 3.38 and 3.12, respectively. For surface-only irradiation, a low-energy e-beam provides a uniform dose distribution. To irradiate the entire egg, 2-sided high-energy e-beam sources are required for an efficient treatment. Unless the product rotates in front of the source, the dose uniformity ratio for X-ray or gamma ray is not adequate for shell egg treatment for pathogen decontamination purposes. Practical Application: Proper control of irradiation treatment of foods such as shell eggs is critical to ensure pathogen inactivation while maintaining product freshness. Simulation allows for accurate calculation of dose distribution within the egg to further establish the best irradiation scheme.

The majority of Salmonella Enteritidis outbreaks have been related to the consumption of raw or undercooked eggs or egg-containing foods. Therefore, the U.S. Department of Agriculture mandates egg washing for all graded eggs by use of a detergent solution and sanitizer. These agencies and the egg industry have been investigating alternative decontamination techniques, which could better serve the public, minimize costs, and benefit both the public and the industry. Pulsed UV light is an emerging technology that is used to inactivate microorganisms quickly. In this study, the effectiveness of pulsed UV light was evaluated for the decontamination of eggshells. Eggs inoculated with Salmonella Enteritidis on the top surface at the equator were treated with pulsed UV light 1 to 30 s, at a distance of 9.5 and 14.5 cm from the UV lamp in a laboratory-scale, pulsed UV light chamber. Three eggs were used per treatment in each repetition, except for quality measurements, which involved six eggs per treatment in each repetition. A maximum log reduction of 5.3 CFU/cm2 was obtained after a 20-s treatment at 9.5 cm below the UV lamp at a total dose of 23.6+/-0.1 J/cm2, without any visual damage to the egg. After a 30-s treatment at 9.5 and 14.5 cm, the temperature of eggshell surfaces increased by 16.3 and 13.3 degrees C, respectively. Energy usage increased up to 35.3+/-0.1 and 24.8+/-0.1 J/cm2, after 30-s treatments at 9.5 and 14.5 cm, respectively. The effect of pulsed UV light treatments on egg quality was also evaluated. Pulsed UV-light treatments for 3, 10, and 20s at either 9.5 or 14.5 cm did not change the albumen height, eggshell strength, or cuticle presence significantly (P<0.05). This study demonstrated that pulsed UV light has potential to decontaminate eggshell surfaces.

To investigate the effects of irradiation on structural and functional properties of egg white proteins, which enhance foaming ability, egg white was separated and irradiated at doses of 0, 2.5, and 5 kGy. The foaming ability of egg white was increased, whereas foam stability was decreased by irradiation. Turbidity and protein oxidation of egg white was increased by irradiation with an increase of irradiation dose. The content of free sulfhydryl and disulfide was not affected by irradiation. According to 2-dimensional electrophoresis analysis, it was demonstrated that protein scissions are the main changes caused by irradiation and this protein modification may be the main reason for the improvement in foaming ability of egg white.

Lohmann White pullets were reared in cages and illuminated with 8 h of white light at 2.6 lx or green light at 3.0 lx from commercial incandescent lamps. They were transferred to individual cages and the photo-period was increased to 14 h of white light at 15, 17, or 19 wk. Pullets grown under green light had significantly lighter BW at 6 wk than did birds grown under white light, but BW were similar at 12, 15, 17, and 19 wk. Although mean age at first egg was 1 d earlier for birds reared under white light, there were no significant differences between the 2 groups for any other performance trait. These findings do not support lamp manufacturers' claim that green fluorescent light during rearing improves performance. As expected, the birds photostimulated at 17 wk matured after the 15-wk birds but before the 19-wk birds. Subsequently, the 15-wk birds laid more eggs to 71 wk, but had a lower mean egg weight and thinner shells (higher deformation) than the other 2 groups. Albumen height and feed intake were similar for all 3 photo-stimulation ages.

Bone strength in layers is a concern for economic reasons and animal welfare concerns. Bone characteristics were investigated in 3 strains of hens: Babcock B-300, a small-bodied commercial white-egg layer; ISA-Brown, a commercial brown-egg layer; and an unselected Brown Leghorn line (BL). After being reared together in a single pen with 8 h of light per day, hens were caged with 14 h of light per day. Half of the hens were caged at 18 wk of age and the other half at 20 wk of age, resulting in a 2-wk difference in the age at photostimulation. Body weights, egg production, feed efficiency, and egg quality were measured throughout production. At 15, 25, 50, and 74 wk of age, hens were euthanized for sampling of the radius and the humerus. Breaking strength of the radius and humerus was measured, and the area and density of trabecular (largely medullary bone) and cortical bone were measured using quantitative computed tomography. Egg production and feed conversion of ISA-Brown hens was as good as or better than that of Babcock B-300 hens, and both commercial strains had higher production than the BL. Photostimulation late delayed sexual maturity and improved albumen and shell characteristics but had only minor effects on egg production and did not affect the yolk weight. The delayed photostimulation resulting from caging 2 wk later affected the radius by increasing the area of the trabecular space at 50 wk of age and the density of the bone in the trabecular space at 74 wk of age. Breaking strength of the humerus at 25 wk of age was greater for the birds that were photostimulated late but was not different later in the trial. The humerus, but not the radius, of the BL had a greater breaking strength than that of the commercial strains, suggesting that selection has decreased humeral breaking strength.

Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characteristics of egg white were not changed by irradiation, indicating that irradiation may not alter the thermal characteristics of egg white proteins. Sulfur volatiles were generated by irradiation but disappeared during storage under aerobic conditions. Because egg white became watery, irradiation may not be advisable for table eggs but may be useful for pasteurizing liquid egg white or liquid whole egg without significant deterioration of their quality and functionality. In particular, the dramatic decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing.

1. Eggs from two layer-type breeder flocks (ISA-W vs Leghorn) between 30 and 45 weeks of age were used in 4 trials to study the effects of lighted incubation on embryonic growth from 5 to 18 d of age and hatchability per cent (HP). The physical dimensions, eggshell characteristics and conductance (EC) of eggs of the two strains were compared. 2. Eggs were set in an incubator on trays either in the dark-control or under two tubes of 20-watt white fluorescent light during the first 18 d of incubation. The light intensity ranged from 1230 to 1790 lux at the surface of the eggs. Eggs were transferred to dark hatching compartments at d 19 of incubation. 3. The genetic make-up of birds influenced the physical dimensions and eggshell characteristics of eggs. ISA-W eggs had higher weight, surface area (ESA), volume (EV), width, EC, shell volume and HP, and lower ESA:EV ratio, per cent shell, shell density and dead embryos than those of Leghorn eggs. 4. Lighted incubation increased daily embryonic growth (mg/d) and HP by 3.9 and 5.9%, respectively, when compared with the dark-control incubation. 5. The physical dimensions and eggshell characteristics of eggs influenced the effects of lighted incubation on embryonic growth and HP. Lighted incubation increased embryonic growth and HP of ISA-W eggs. The increase in embryonic growth and HP of the Leghorn eggs was not significant. 6. The genetic make-up of birds influenced the physical dimensions and eggshell characteristics of their eggs and these differences in the characteristics of hatching eggs influenced embryonic growth and HP when incubated under light.

It was the aim of the study to test the applicability of radiosurgery in inactivating a specific organ through local irradiation with heavy ion beams. Silkworms were exposed to whole-body or local irradiation with carbon ion beams ((12)C(5+), 18.3 MeV/u, range=1.1 mm). After irradiation at the wandering stage, no significant differences were observed regarding either survival or cocoon quality between locally irradiated larvae and controls. Only localized effects were seen, such as the deletion of wings and functional disorders of the reproduction primordium, depending on both irradiation dose and site. This observation was not true for whole-body irradiated larvae. After local irradiation of the hemopoietic organs at the 4th instar premolting stage, the hemocyte densities were clearly reduced and the hemopoietic organ capacity was disrupted. The change in hemocyte densities was accompanied by changes of hemolymph components. These results show that radiosurgery utilizing heavy ion beams can destroy a specific organ or tissue in a living organism.

Despite substantial efforts in avoidance of contamination, an upward trend in the number of outbreaks of foodborne illnesses caused by nonsporeforming pathogenic bacteria are reported in many countries. Good hygienic practices can reduce the level of contamination but the most important pathogens cannot presently be eliminated from most farms nor is it possible to eliminate them by primary processing, particularly from those foods which are sold raw. Several decontamination methods exist but the most versatile treatment among them is the processing with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Irradiation is particularly valuable as an endproduct decontamination procedure. Radiation treatment at doses of 2-7 kGy--depending on condition of irradiation and the food--can effectively eliminate potentially pathogenic nonsporeforming bacteria including both long-time recognized pathogens such as Salmonella and Staphylococcus aureus as well as emerging or "new" pathogens such as Campylobacter, Listeria monocytogenes or Escherichia coli O157:H7 from suspected food products without affecting sensory, nutritional and technical qualities. Candidates of radiation decontamination are mainly poultry and red meat, egg products, and fishery products. It is a unique feature of radiation decontamination that it can also be performed when the food is in a frozen state. With today's demand for high-quality convenience foods, irradiation in combination with other processes holds a promise for enhancing the safety of many minimally processed foods. Radiation decontamination of dry ingredients, herbs and enzyme preparations with doses of 3-10 kGy proved to be a viable alternative to fumigation with microbicidal gases. Radiation treatment at doses of 0.15-0.7 kGy under specific conditions appears to be feasible also for control of many foodborne parasites, thereby making infested foods safe for human consumption. Microorganisms surviving low- and medium-dose radiation treatment are more sensitive to environmental stresses or subsequent food processing treatments than the microflora of unirradiated products. Radiation treatment is an emerging technology in an increasing number of countries and more-and-more clearances on radiation decontaminated foods are issued or expected to be granted in the near future.

Irradiation sensitivity of five Salmonella enteritidis isolates inoculated either on the surface or inside of whole shell eggs were determined. The shell eggs were irradiated at doses of 0, 0.5, 1.0, and 1.5 kGy. A minimal dose of 0.5 kGy was sufficient to eliminate all the isolates from the surface of whole eggs; however, the same isolates were more resistant to irradiation when present inside the eggs. The ATCC 13076 isolate was significantly more sensitive to irradiation, with a D value of 0.32 kGy, than the other four isolates from animal origin. Irradiation D values of the latter ranged from 0.39 to 0.41 kGy. Liquid whole eggs were also inoculated (2.4 x 10(6) cells per milliliter) with two S. enteritidis isolates and were heat-treated at 50 C for 0, 20, 40, or 60 min followed by irradiation at 0, 0.25, 0.5, 0.75, or 1.0 kGy. The results indicate that mild heating prior to irradiation was ineffective in reducing the irradiation D values. However, on the basis of the D values obtained, an irradiation dose of 1.5 kGy should be sufficient to reduce Salmonella counts by approximately 4 log10 in both whole shell and liquid eggs. Results also indicate that color and thermal characteristics of the whole or liquid eggs were unaffected by a 1.5-kGy dose of irradiation.

Energy is utilized in many forms for processing egg products and other foods. Energy in the form of heat has commonly been used to kill microorganisms and pasteurize eggs. Transfer of energy by convection and conduction is limited by the properties of the egg product. Energy transfer by radiation is being used to advantage in the development of innovative methods to kill or inactivate microorganisms. A review of the electromagnetic spectrum reveals underutilized forms of energy with unique properties. Specific frequencies and method of application are selected for their ability to focus energy toward the destruction of microorganisms and the production of safe food products for the public.

The use of microwave ovens is becoming increasingly popular, but there is little data on the bactericidal effect of this mode of cooking. Following a family outbreak of gastroenteritis due to Salmonella enteritidis PT4, where eggs poached in a microwave oven were the suspected source, we investigated the survival of Salmonella spp. in artificially contaminated eggs cooked in a microwave oven. The survival of six serotypes of Salmonella at various inocula were studied, after cooking the eggs using two recognized poaching methods. Salmonellae were readily recovered after cooking if the yolk was still soft, whichever serotype, inoculum or cooking method was used. The survival of organisms was related to the number of organisms present in the raw eggs. The advice regarding eating lightly cooked eggs should be the same whether microwave or more conventional cooking techniques are used.

Two methods for the identification of irradiated eggs are presented. Electron spin resonance (ESR) detects radiation-specific radicals in the calcite matrix of eggshells. ESR gives unequivocal results for doses clearly below the technologically relevant dose. The stability of the radical in the calcite matrix was tested over a period of 6 weeks. Products that contain no or only low amounts of fat but a high percentage of protein can be identified by HPLC. Only in the chromatograms of irradiated samples is a peak of the amino acid ortho-tyrosine present. This HPLC method may be of great interest especially for the identification of irradiated pasteurized liquid egg white.

Pasteurized egg products (whole egg, egg yolk and egg white) were tested for irradiation treatment in the German food control laboratories in Oldenburg/Niedersachsen and Kassel/Hessen as well as in the food irradiation laboratory of the German federal health office. Gas chromatographic/mass spectrometric measurements on the fat components of egg-products showed clearly whether the product had been irradiated or not. While in unirradiated samples no traces of special hydrocarbons (according to the fatty acid composition of egg) and no traces of the irradiation-specific compound 2-Dodecyl-cyclobutanone were found, irradiated control samples as well as products of two Belgian suppliers contained these substances. Additionally, regarding the rather high time consumption of gas chromatography, electron spin resonance (ESR)-measurements were carried out on the packaging material of egg products. Irradiated packaging material (cellulose) could be easily detected by the appearance of a signal pair in the ESR spectrum (cellulose radical). ESR measurements are very fast and easy to perform so that this method can be used for screening. Microbiological investigations showed remarkably reduced total numbers of microorganisms for some irradiated samples, but the microbiological status is influenced by other factors like storage-time and -temperature, so that microbiological tests can not be used successfully for screening on irradiation treatment.

Two trials were conducted to evaluate the reproductive performance of turkey hens to different light intensity during the lay period. In Trial 1 the hens were exposed to 16 h of light (L) and 8 h dark (D) per day (16L:8D) at 54, 108, or 216 lx and in Trial 2 a 2 x 2 factorial arrangement of treatments was used with main treatment factors being intensity level (54 versus 324 lx) and photoperiod (16L:8D versus 14L:10D). Data were collected for time to onset of lay, rate of lay, fertility, hatchability, and egg and poult weight in both trials, and feed intake in Trial 1. In both trials the light intensity treatments were similarly effective in the photoinduction of reproductive performance in Large White turkey hens. This occurred with daily photoperiods of both 14L:10D and 16L:8D in Trial 2 and there was no photoperiod by intensity interaction. There were no significant differences in feed intake or feed efficiency among the 54-, 108-, and 216-lx treatments of Trial 1. It may be concluded that reproductive performance of turkey hens in closed confinement is equivalent within an intensity range of 54 to 324 lx.

1. Four experiments involving 23,800 settable eggs of commercial broiler parent stocks were conducted to determine the effect of gamma irradiation before egg incubation on hatchability and body weight of hatched chicks. 2. Irradiation doses were 0, 0.05, 0.10, 0.15, 0.20, 0.40, 0.80 and 1.2 Grays (Gy) for experiment 1; 0, 0.15 and 1.2 Gy for experiment 2; 0 and 0.15 Gy for experiment 3; 0, 1.6 and 2.1 Gy for experiment 4. Dose rate was about 0.12 Gy/min. 3. Gamma irradiation at doses of 0.05 to 1.6 Gy before incubation did not affect embryo development, whereas a dose of 2.1 Gy was harmful.

The effects of 10 MeV electron radiation, of storage for several months and of heating on the thiamine content of wheat flour, crushed oats, ground pork, and dried whole egg were studied. A synergistic effect of these treatments on thiamine losses was observed. In irradiated samples thiamine content was more affected by storage and heating than in unirradiated ones.

Three experiments were conducted to determine the effect of low doses of gamma irradiation before incubation on hatchability of eggs and body weight of chick at hatching. Commercial broiler parent stocks in their first laying year were used to supply hatching eggs. Five, four, and three independent trials of each dose were conducted at weekly intervals for a total of 10, 12, and 15 units for Experiments 1, 2, and 3, respectively. A unit was an incubation tray of 150 eggs each. Experiments 1 and 2 used eggs from Strain 1 of high (greater than 90%) or medium (80 to 84%) fertility. Eggs of medium fertility from Strain 2 were used in Experiment 3. About 22,000 settable eggs of the commercial broiler parent stocks were treated with doses of 0 to 1.2 Gray (Gy) of gamma irradiation before incubation with a medical 60Co-machine at a dose rate of about .12 Gy/min. In all three experiments there were no significant differences in hatchability of eggs and body weight of chick at hatching among treatments.

Five experiments were performed on a total of 60 non-fertile eggs of Gallus gallus to determine the spatial character, persistence, and physical basis of thermal gradients after a 300-s exposure to the intense, multipath, 2.45-GHz yield of a multimode cavity (dose rates: approximately 80 to 120 mW/g). After irradiation of an intact egg that was first equilibrated to the ambient temperature, a 3-mm diameter Plexiglas rod, which was fitted with junctions of four microwire thermocouples at 10-mm intervals, was inserted to place the distal junction in the approximate center of the yolk, the most proximal junction in peripheral thin white. Temperatures measured immediately after irradiation revealed a highly reliable linear gradient of mean temperatures from central yolk to peripheral white (P less than 0.001). The gradient was also highly persistent: Mean temperatures of central yolk exceeded those of outer thin white by more than 4 degrees C 5 minutes after irradiation, and by more than 2 degrees C 60 minutes afterward. In contrast, when an egg's contents were mixed before irradiation, the gradient was effectively eliminated. A previous report of athermally induced (field-specific) teratogenesis in chick embryos is placed under an interpretive cloud by the present findings: Terata emerged from eggs that were structurally intact during microwave irradiation, but estimates of maxima of embryonic temperatures were based on thermal measurements of non-fertile eggs the contents of which had been mixed by a thermal probe before irradiation.