Interaction of 2-dodecylcyclobutanone (2-DCB) and internal standard in irradiated chicken jerkies and pig ears in solid-phase microextraction (SPME)-coupled gas chromatography-mass spectrometry (GC-MS) analysis.

The radiolysis of palmitic acid in chicken jerky (CJ) and pig ears (PE) can form 2-dodecylcyclobutanone (2-DCB). A solid-phase micro extraction-coupled GC-MS technique can be used for quantitative analysis of 2-DCB with the adequate use of an internal standard (IS). The objectives of this study are to: 1) investigate the IS and 2-DCB interactions as a function of IS concentration and irradiation dose; 2) elucidate the effects of bound 2-DCB; 3) use electron paramagnetic resonance spectroscopy to complement 2-DCB measurements. The measurement of 2-DCB formed by irradiation was significantly (P < 0.05) affected by the palmitic acid content and IS concentration. The amount of 2-DCB measured in irradiated (10 kGy) CJ and PE increased 70% and 300%, respectively, when the IS concentration increased from 8 to 800 ppb. Our findings serve as a guide for the adequate use of IS for quantitative analysis of 2-DCB formed in irradiated meat matrixes.

Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses.

PURPOSE: This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM). MATERIALS AND METHODS: Samples of PM were treated with 0, 3, 6 and 9 kGy in a 60Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment. RESULTS: Our results showed that, the moisture content of PM were significantly (p < .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly (p < .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations (p > .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant (p > .05) alterations between irradiated samples and non-irradiated samples of PM. CONCLUSION: Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.

Immunomodulatory effect of metabolites from digested and fermented fractions from irradiated pineapple (Annanas comosus L.) snack-bars.

Phenolic compounds (PC), can modulate the immune response. UV-C irradiation, commonly used as a minimal processing method in fresh-foods to reduce the microbial load, increase shelf-life, provide a minimal processing and facilitate the release of PC. This study aimed to evaluate the effect of intestinal (IF) and fermented (FF) fractions of non-irradiated (NIPB) and irradiated (IPB) pineapple snack-bars on the production of nitric oxide (NO), interleukin 6 (IL-6), cyclooxygenase 2 (COX-2), and tumor necrosis factor-alpha (TNF-α) in mice macrophages. IF of NIPB and IPB exerted an immunomodulatory effect by promoting the production of NO (26 pg/mL) in both treatments, COX-2 (438 and 399 pg/mL), and TNF-α (778 and 802 pg/mL) for NIPB and IPB respectively. The TNF-α increased in IF of NIPB and IPB approximately 371 %, and in FF, only increased 132 %. The NO production was not different between IF and FF. COX-2 production was higher in FF.

Low-dose gamma irradiation and pectin biodegradable nanocomposite coating containing curcumin nanoparticles and ajowan (Carum copticum) essential oil nanoemulsion for storage of chilled lamb loins.

The current investigation assessed the effect of pectin (PE) biodegradable nanocomposite coating containing curcumin nanoparticles (CNP) and ajowan (Carum copticum) essential oil nanoemulsion (ANE) combined with low-dose gamma irradiation on microbial, physiochemical, and sensorial qualities of lamb loins during refrigeration conditions. Active coating combined with gamma irradiation reduced the count number of mesophilic and psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae; and minimized lipid and protein oxidation changes, total volatile basic nitrogen content, met-myoglobin formation, and color deterioration in the loin samples. The increased shelf-life of lamb loins up to 25 days compared with 5 days assigned for the control group can be associated with the application of ionizing radiation and edible PE coating containing CNP and ANE, which might be due to the synergistic or additive effects of treatments. Overall, as an effective preservation technique, a combination of PE + CNP + ANE and irradiation can be recommended for prolonging the shelf-life of lamb loins during refrigerated storage.

Growth temperature influences the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on lettuce to X-ray irradiation.

This study aimed to investigate the effect of different growth temperatures on the resistance of Escherichia coli O157:H7 and Salmonella Typhimurium to low-energy X-ray irradiation. Irradiation of contaminated phosphate-buffered saline with 0.6 kGy X-ray decreased the counts of E. coli O157:H7 cultured at 37 °C to below the detection limit (<1.0 colony-forming unit (CFU)/mL) and those of E. coli O157:H7 cultured at 25 and 15 °C by 4.82 and 4.45 log CFU/mL, respectively. The viable counts of S. Typhimurium cultured at 37, 25, and 15 °C in phosphate-buffered saline decreased by 3.56, 3.08, and 2.75 log CFU/mL, respectively, after irradiation with 0.6 kGy X-ray. Irradiation of contaminated lettuce with 0.4 kGy decreased the counts of E. coli O157:H7 cultured at 37, 25, and 15 °C by 3.97, 3.45, and 3.10 log CFU/cm2, respectively, and those of S. Typhimurium by 4.41, 3.84, and 3.40 log CFU/cm2, respectively. Growth temperature influenced pathogen resistance to X-ray irradiation by modulating cellular membrane and DNA integrity, intracellular enzyme activity, and efflux pump function. The results of this study suggest that the stress resistance status of pathogenic bacteria cultured at different growth temperatures should be considered for the application of X-ray irradiation for fresh produce sterilization.

Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis.

Irradiation has been regarded as a perspective preservation technology to prolong the shelf life of goat meat. In order to evaluate the effect of irradiation on goat meat, the high-throughput proteomics was applied to observe the proteome profiles changes and off-flavor formation of irradiated goat meat. A total of 207 proteins with significant changes (fold change > 2 or < 0.5, P < 0.05, VIP > 1) was determined in five irradiation doses (0, 1, 2, 4 and 6 kGy). Among them, 26 proteins involving 7 functional enrichments terms were found to be related to off-flavor. Particularly, proteins involved in protein oxidation, cysteine and methionine metabolism lead to irradiation off-flavor formation. However, the irradiation off-flavor will gradually dissipate due to metabolic process during storage. This study was designed to provide a proteomic insight into irradiation off-flavor of goat meat and suggest an underlying connection between off-flavor formation and biological processes.

Target specific post-harvest treatment by gamma radiation for the microbial safety of dried Melissa officinalis and Aloysia citrodora.

This study aimed to assess a specific gamma radiation dose to be applied as a post-harvest process to guarantee the microbial safety of two medicinal plants, Melissa officinalis and Aloysia citrodora. Dried plants treated with gamma radiation indicated that a dose of 5 kGy could be applied as a post-harvest treatment process of M. officinalis and A. citrodora, assuring the microbial safety of dried medicinal plants and lowering the potentiality of deleterious effects on plants' quality attributes. This will enhance the safety and quality of the dried plants to be used as raw materials in industrial applications.

Use of electron irradiation versus formaldehyde fumigation as hatching egg disinfectants - efficacy and impact on hatchability and broiler performance.

OBJECTIVE: The use of low-energy electron irradiation for hatching egg disinfection was compared to formaldehyde fumigation. MATERIAL AND METHODS: To assess the efficacy, eggshells were examined for bacteria before and after disinfection. During incubation, hatching and fattening of 1400 Ross 308 broilers per group candling data, hatching rate, mortality rate and body mass development were recorded to evaluate the impact on health and performance. Additionally, data from the slaughter house and histological evaluation of organ samples were included in the health screening. RESULTS: Regarding the efficacy, irradiation and formaldehyde significantly reduced the number of bacteria compared to non-disinfected eggs. However, no significant difference was recorded between both treatments. The irradiated group performed better than the reference group concerning the number of infertile eggs, early and late dead embryos and fertile eggs. The performance during fattening was nearly identical in both groups, while mortality differed slightly between the irradiated group and the group treated with formaldehyde. Upon slaughter, there were minor variations concerning the distribution of findings between the groups, but the number of anomalies was not higher than reference values suggest. CONCLUSION: In both groups no health problems were observed during rearing and the fattening performance met the targets of the manufacturer Aviagen for the used broiler line Ross 308. CLINICAL RELEVANCE: Lower-energy electron irradiation proves to be an efficient and well-tolerated hatching egg disinfection procedure. Further field trials are necessary to establish low-energy electron irradiation as an alternative to formaldehyde fumigation.

Inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium, and Bacillus cereus in roasted grain powder by radio frequency heating.

AIMS: The objective of this study was to evaluate the antimicrobial effects of radio frequency (RF) heating and the combination treatment of RF heating with ultraviolet (UV) radiation against foodborne pathogens in roasted grain powder (RGP). METHODS AND RESULTS: Foodborne pathogens inoculated on RGP were subjected to RF heating or RF-UV combination treatments. After 120 s of RF heating, 4·68, 3·89 and 4·54 log reductions were observed for Escherichia coli, Salmonella Typhimurium and Bacillus cereus vegetative cells respectively. The combined RF-UV treatment showed synergistic effects of over 1 log unit compared to the sum of individual treatment for E. coli and S. Typhimurium, but not for B. cereus vegetative cells because of their high UV resistance. Germinated B. cereus cells were not significantly inactivated by RF heating (<1 log CFU per gram), and increased heat resistance compared to the vegetative cells was verified with mild heat treatment. The colour of RGP was not significantly affected by the RF or RF-UV treatments. CONCLUSIONS: Applying RF heating to grain-based food products has advantages for the inactivation of E. coli and S. Typhimurium in RGP. SIGNIFICANCE AND IMPACT OF THE STUDY: The results of the present study could be used as a basis for determining the treatment conditions for inactivating E. coli and other foodborne pathogens such as S. Typhimurium and B. cereus in RGP.

Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling.

BACKGROUND: Rice bran is a nutrient-dense and resource-rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf-life has thus become an urgent requirement. RESULTS: The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf-life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg-1 , respectively. The shelf-life prediction model showed the the shelf-life of infrared radiation-treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION: The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry.

Radiosensitivity increase in FCV-F9 virus using combined treatments with natural antimicrobials and γ-irradiation.

AIMS: The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. METHODS AND RESULTS: Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50  ml-1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments. CONCLUSION: The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. SIGNIFICANCE AND IMPACT OF THE STUDY: Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.

Effect of Drypetes gossweileri essential oil and irradiation treatments on inhibition and sensitivity of bacterial spores.

This work assesses the effect of Drypetes gossweileri essential oil on germination of Bacillus spores inoculated in orange juice and milk. We also report the capacity of the essential oil at 0.25, 0.5 and 1 µg/mL to induce sensitivity of spores to some irradiation treatments. The concentrations of essential oil were chosen after sensory analysis. The results show that the essential oil inhibited spores germination with minimal inhibitory concentrations inhibiting spore germination (MICg) of 10 µg/mL in the orange juice. In milk, the spores appeared to be less sensitive with MICg varying from 20 to 40 µg/mL. The sensory analysis revealed 2.5 µg/mL as the acceptable concentration of essential oil in orange juice. The essential oil at 1 µg/mL induced the sensitivity of spore of three Bacillus to alpha radiation of 101.4 Gy. Ultraviolet-C and microwave treatments in the presence of essential oil in general led to higher inactivation of spores up to 100% in some cases.

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes.

The efficacy of pulsed UV (PUV) light treatment carried out in a wide range of fluence was investigated on pastirma slices by characterizing Staphylococcus aureus inactivation using mathematical models and by assessing the treatment effects on quality attributes. Pastirma slices inoculated on top surface with S. aureus were subjected to pulsed UV light for 5, 15, 25, 35, and 45 s at 5, 8, and 13 cm from the quartz window. Although the 5 cm/45 s treatment (72.3 J/cm2) yielded a maximum reduction of 2.99 log cfu/cm2 for S. aureus, this treatment changed the color, moisture, and thiobarbituric acid-reactive substances (TBARS) values of pastirma significantly (p < 0.05). The quality of pastirma tended to change above 20 J/cm2, below which the highest log reduction of S. aureus was ∼1.3 log cfu/cm2 obtained after the 8 cm/15 s treatment (18 J/cm2). Kamau's model provided better fit to inactivation data (root mean square error: 0.049-0.116, Af: 1.013-1.046, R2: 0.991-0.999) than Cerf's and Weibull models.

Inactivation of extraintestinal pathogenic E. coli clinical and food isolates suspended in ground chicken meat by gamma radiation.

Extraintestinal pathogenic Escherichia coli are common contaminants in retail poultry and involved inflammatory bowel disease, urinary tract infections and meningitis in both animals and humans. They cause significantly more illnesses and deaths in humans than Shiga toxin-producing E. coli (STEC). Ionizing radiation is used commercially for improving the safety and shelf-life of foods. In this study we inoculated ground chicken meat with 25 individual isolates of clinical uropathogenic E. coli (UPEC) and newborn meningitis causing E. coli (NMEC), isolates from retail chicken meat (CM), as well as retail chicken-skin isolates identified in our laboratory (CS). We then determined their gamma radiation inactivation kinetics (D10-value). The mean D10-value for all isolates (n = 25) was 0.30 kGy. The mean D10-value for the UPEC, NMEC, CM, and CS isolates were 0.25, 0.29, 0.29, and 0.39 kGy, respectively. The mean D10-value for the clinical isolates was 0.27 kGy vs. 0.34 kGy for the non-clinical isolates. There was no correlation between presence of virulence factors, antibiotic resistance, and radiation resistance. ExPEC were similar to that of STEC which were previously evaluated in our laboratory. The radiation doses needed to kill STEC poultry meat should also kill ExPEC.

Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste).

Aspergillus flavus is the potential pathogenic mold in red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste), which can produce mycotoxins. This study investigated the effects of gamma ray, e-beam, and X-ray irradiation on the reduction of A. flavus on red pepper powder and gochujang and physicochemical and sensory quality changes. Gamma ray and e-beam at 3.5 kGy reduced A. flavus effectively (>4 log), without deteriorating the physicochemical quality. Same dose of X-ray did not cause any deterioration of the physicochemical quality. However, reduction effect of A. flavus in red pepper powder and gochujang by 3.5 kGy X-ray was under 2 log. Further, sensory quality analysis showed no significant difference in color, appearance, texture, and overall acceptability after three irradiations. However, flavor changes of red pepper powder and gochujang after three irradiations were mentioned by panelists. In this study, gamma ray and e-beam irradiation were effective in eliminating A. flavus present in red pepper powder and gochujang, but X-ray irradiation was not effective. The results indicate gamma ray and e-beam are effective in controlling microorganisms present in powdery or paste foods, but the X-ray was not effective.

Effect of ultraviolet (UV-C) radiation on spores and biofilms of Alicyclobacillus spp. in industrialized orange juice.

Bacteria of the genus Alicyclobacillus pose serious quality problems for the juice processing industries that have sought effective alternatives for its control. The present study evaluated the effect of UV-C radiation on the reduction of spores and biofilm formation of Alicyclobacillus spp. on stainless steel and rubber surfaces using industrialized orange juice as a culture medium. Four reference Alicyclobacillus spp. species and different UV-C dosages were investigated. After exposed for 20 min (16.8 kJ/m2) to UV-C, the spores of Alicyclobacillus acidoterrestris, Alicyclobacillus herbarius, and Alicyclobacillus cycloheptanicus decreased drastically more of 4 log CFU/mL, with counts below the detection limit of the method (<1.7 log CFU/mL), while the Alicyclobacillus acidocaldarius spores were more sensitive to UV-C, once this spore reduction was observed within 15 min (12.6 kJ/m2). Morphological changes in the Alicyclobacillus acidoterrestris spores were observed by scanning electron microscopy. A reduction of biofilm formation was observed for all UV-C treatments, and the higher reductions (approximately 2 log CFU/mL) were found for the Alicyclobacillus acidocaldarius species after 30 min (26.2 kJ/m2), on the stainless steel and rubber surfaces. The results suggest that UV-C can be used to reduce the biofilm formation and could be a promising alternative for controlling Alicyclobacillus spp. spores in industrialized orange juice.

Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil Sitophilus oryzae in Stored Grains.

The fumigant toxicity of eight individual essential oils (EOs; basil, cinnamon, eucalyptus, mandarin, oregano, peppermint, tea tree, and thyme) and one binary combination (thyme and oregano) for control of the rice weevil, Sitophilus oryzae, were investigated. In bioassays, all individual and combined EOs were toxic to the rice weevil. Eucalyptus EO exhibited the highest toxicity among the individual EO treatments, causing 100% mortality at a minimum concentration of 0.8 µL/mL after 24 hr of exposure. The combination treatment of oregano and thyme EO displayed higher fumigant activity than the individual oregano or thyme treatments. A stable oil-in-water nanoemulsion was evaluated using high-pressure homogenization (microfluidization [MF]) and varying the pressure and number of cycles. The droplet size of the emulsions was found to decrease from 217 to 71 nm and encapsulation efficiency increased from 37% to 84% with increasing MF pressure and number of cycles. The optimum conditions for preparing the mixture of oregano and thyme EO nanoemulsions were evaluated to be homogenization pressure of 103 MPa and three cycles. Incorporating an oregano:thyme nanoemulsion (0.75%) into cellulose nanocrystal (CNC) containing chitosan (CH/CNC), methyl cellulose (MC/CNC), and polylactic acid (PLA/CNC) composite films resulted in extended diffusion matrices causing 32% to 51% rice weevil mortality after 14 days exposure. Irradiation at 200 Gray alone caused 79% mortality and increased to 100% when combined with the bioactive chitosan film containing the oregano:thyme nanoemulsion. PRACTICAL APPLICATION: A binary combination of oregano:thyme has potential as a biopesticide against stored product pests. The encapsulation of EO nanoemulsions into biopolymeric support could be used for bioactive packaging to prevent food spoilage and extend shelf life. Combining bioactive films with irradiation can provide complete control of rice weevil in packaged rice. The system developed in this research may also be extended to explore other food-packaging films with various food models to control different types of stored pests.

Effects of a rotational UV-C irradiation system and packaging on the shelf life of fresh pistachio.

BACKGROUND: In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2 ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS: UV-C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m-2 of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m-2 treated samples. Furthermore, a dose of 4.5 kJ m-2 UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION: UV-C irradiation at a dose of 2.1 kJ m-2 and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry.

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets.

BACKGROUND: The isolated application of high hydrostatic pressure (HHP) and ultraviolet-C (UV-C) radiation may induce physicochemical changes, thus jeopardizing fish quality attributes during refrigerated storage, which could be minimized by the use of synergistic treatments. Therefore, this study investigated the combined effect of UV-C at 0.103 ± 0.002 J cm−2 and HHP at 220 MPa for 10 min on quality parameters of tilapia fillets stored at 4 °C for 15 days. RESULTS: HHP and UV-C+HHP showed higher myoglobin concentration, higher metmyoglobin-reducing activity, and lower a* than control and the UV-C treatment (P < 0.05), reaching 2.49, 2.58, 1.62, 1.54 mg myoglobin g−1 , 13.30, 13.81, 2.29, 2.29%, and 2.32, 2.58, 4.29, 3.98 respectively on the last day of storage. UV-C, HHP, and UV-C+HHP increased water-holding capacity and decreased the pH levels, hardness, and chewiness (P < 0.05). HHP retarded lipid oxidation and UV-C increased protein oxidation compared with control (P < 0.05), achieving 0.81 and 2.80 mg malondialdehyde per kilogram of fish tissue, and 5.50 and 4.15 nmol carbonyl per milligram of protein respectively on 15th day of the storage. CONCLUSION: Both technologies (alone or together) enhanced texture parameters and water-holding capacity. UV-C did not induce color changes and lipid oxidation, whereas HHP showed high potential to prevent meat discoloration, lipid oxidation, and protein oxidation. In addition, this combination of methods could be an alternative to prevent protein oxidation induced by UV-C.

Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods.

Rapid analytical methods for screening irradiated foods are required to comply with the approved standards for international trade. Dried shrimps irradiated at 1-7 kGy with gamma rays, electron beam (E-beam), and X-rays were screened with an electronic nose (E-nose) and electronic tongue (E-tongue). The data were compared with those from European standard methods (photostimulated luminescence, PSL) and direct epifluorescent filter technique/aerobic plate count, DEFT/APC). All irradiated shrimp samples were clearly discriminated from the non-irradiated control based on PSL photon count measurements and DEFT/APC microbial enumeration. The volatile patterns and taste attributes of the irradiated (>1 kGy from three sources) and control samples could be distinguished by the E-nose and E-tongue analyses through principal component analysis. Verification through electron spin resonance and thermoluminescence analyses validated screening results. The results indicate that E-sensing techniques showed potential for the rapid screening of irradiated foods like dried shrimps.