natgillin/translations-raw huggingface dataset:
De fleste vegetative bakterier er mere følsomme i stærkt fugtigt miljø (høj vandaktivitet) end i et dehydreret mikroklima, svarende til det, man kender i forbindelse med varmebehandling.
Most vegetative bacteria are more sensitive in high-moisture environment (high water activity) than in a dehydrated microclimate, similar to what is known for heat treatment.
Mikroorganismer, der ikke skades dødeligt som følge af bestråling, kræver bedre vækstbetingelser og er også mere modtagelige for ufordelagtige mikroklimatiske forhold under levnedsmidlets oplagring.
Microorganisms sublethally injured as the result of irradiation are more fastidious in their growth requirements and also more susceptible to unfavourable microclimatic conditions in the food during storage.
1) at reducere eller eliminere den fordærvende mikroflora og dermed forbedre holdbarheden.
Irradiation of food serves two important purposes : 1) To reduce or eliminate the spoilage microflora and hence to improve the keeping quality.
2) at reducere eller eliminere den mængde patogene bakterier, som trænger ind i -Fødekæden.
2) To reduce or eliminate the load of pathogenic bacteria entering the food chain.
En begrænsning af den samlede bakteriemængde begrænser også antallet af patogene bakterier, afhængigt af mikrofloraens sammensætning.
A reduction of the total load of bacteria also reduces the number of pathogens, depending en the composition of the microflora.
Farbrug af levnedsmidlet kan gøres risikofri ved at bringe antallet af patogene bakterier ned, selv om disse ikke fjernes fuldstændigt, da antallet kommer ned under den minimale infektiøse dosis.
Lowering the number of pathogens in food might well make the food safe for consumption even though pathogens are not completely eliminated, because their number has been reduced below the minimum infective dose.
Der er stor overensstemmelse mellem bestrålings og varmebehandlings virkning på bakterier, idet der kun forekommer nogle mindre detaljeforskelle.
There is good correlation between the effect of irradiation on bacteria and heat treatment, with only some minor differences in detail.
De mest varmefølsomme bakterier hører også til dem, der hurtigst inaktiveres ved bestråling.
The most heat sensitive bacteria are also amongst those which are most readily inactivated by irradiation.
En oversigt over forskellene i strålingsresistens hos gram-negative, gram-positive og sporedannende bakterier findes i tabel 8.
The differences in irradiation resistance among gram-negative and gram-positive bacteria as well as spore-formers, are given in Table 8.
Gramnegative bakterier, herunder almindelige levnedsmiddelfordærvende organismer, som f.eks. Pseudonomas og de fleste Ae i netobacter samt de enteriske arter, heriblandt patogene bakterier som Salmonella, Shigella, Campy1obacter og Yersinia enteroeolitica er som regel mere -Følsomme end bakteriesporer, der er ret modstandsdygtige, og Micrococcus radiodurans er usædvanlig modstandsdygti g.
The gram-negative bacteria, including common food spoilage organisms such as Pseudomonas and most Acinetobacter as well as enteric species including pathogens such as Salmonella, Shigella, Campylobacter, and Yersinia enterocolitica, are generally more sensitive than bacterial spores which are more resistant, and Micrococcus radiodurans is exceptionally resistant.
Der er ringe tvivl om, at strålebehandling af levnedsmidler og foderstoffer kan formindske den mængde patogene bakterier, som trænger ind i fødekæden, og således supplerer andre hygiejniske foranstaltninger til bekæmpelse af sygdomme, der overføres gennem levnedsmidler.
There is little doubt that irradiation processing of food and feed can reduce the load of pathogens entering the food chain, thus complementing the other hygienic measures for the control of food-borne diseases.
F.eks. har det hidtil vigtigste sundhedsproblem i forbindelse med fjerkræ været forekomsten af Salmonella og Campy1obacter, hvis tilstedeværelse kan begrænses ikke blot ved bestråling af kølet eller froset kyllingekød, men også ved bestråling af fjerkræfoder.
For instance, the public health problem predominant by far in poultry is the presence of Salmonella and Campylobacter, which can be reduced not only through irradiation of refrigerated or frozen chicken, but also through irradiation of animal feeds.
Der er almindelig enighed om, at den mest effektive måde, hvorpå Salmonella kan fjernes fra grydeklart fjerkræ, er bestråling.
There is unanimous agreement on the fact that the most efficient way to remove Salmonella from ready-to-cook poultry is irradiation.
Desuden er fjerkræ den vigtigste kilde til Campy1obacterinfektioner i den industrialiserede verden.
Moreover, poultry is the most important source of Campylobacter infections in the industrialized part of the world.
I mange dele af verden har infektioner hos mennesket fra enterisk Campy1obacter fået større betydning end Salmonella­infektioner.
The importance of enteric Campylobacter infection has in many parts of the world superseded Salmonella infection in man.
Bestråling anbefales også som den mest effektive måde at fjerne Campylobacter på.
Irradiation is also recommended as the most efficient way to eliminate Campylobacter.
Campylobacters strålingsresistens er meget mindre end Salmonellas.
The radiation resistance of Campylobacter is much lower than that of Salmonella.
I formalet oksekød har D­værdierne for Salmonella­arter, forskellige Y.enterocoliti ca­1yper ag tre Campylobacter jejuni­stammer vist sig at være henholdsvis 0,55­0,78 kGy, 0,1­0,21 kGy og 0,15­0,35 kGy.
In ground beef, D-values for Salmonella species, different Y. enterocolitica types, and three Campylobacter jejuni strains, have been shown to be 0.55-0.78 kGy, 0.1-0.21 kGy, and 0.15-0.15 kGy, respectively.
Forskerne konkluderede, at en dosis, der var helt nede på 1 kGy, reducerede antallet af Salmonella med ca. 1,3­1,8 logaritmecykler (faktor 20­65).
The authors concluded that a dose as low as 1 kGy reduced the number of Salmonella by approx. 1.3-1.8 log cycles (factor 20-65).
Y■enteroco1 i t i ca og C.jejuni elimineres næsten ­Fuldstændigt ved denne dosis, da deres strålingsresistens er meget ringe.
Y. enterocolitica and C. jejuni would be almost totally eliminated with this dose because of their very low radiation resistance.
Svinekød og produkter, som indeholder svinekød, er i nogle lande en vigtig kilde til yersiniosis hos mennesker.
Pork meat and meat products containing pork are in some countries an important source of human yersiniosis.
Den meget ringe strålingsresistens hos Y■enteroco1 i t i ca skaber gode forudsætninger for at fjerne den fra levnedsmidler ved hjælp af bestråling.
The very low irradiation resistance of Y. enterocolitica offers good possibilities for its elimination from food as a result of irradiation.
Det har længe været almindeligt anerkendt, at rå mælk og rå æggeprodukter skulle sikkerhedsbehandles, før de kom ud til ­Forbrugeren.
It has long been recognized that raw milk and raw egg products should be processed for safety before reaching the consumer.
Dette kan uden vanskelighed ske ved hjælp af en kombination af overfladevarmebehandling og/eller bestråling af det endelige, emballerede levnedsmiddel.
This can easily be achieved by a combination of surface heat treatment and/or irradiation of the final packaged food.
Mens højdosisbestråling (strålesteri lisering) tager sigte på en handelsmæssigt forsvarlig levnedsmiddelsteri litet, er det helt klart, at lavdosisstrålebehandling, radicidation eller stralingspasteurisering, har en selektiv virkning på det behandlede levnedsmiddels mikroflora på grund af den artsbestemte strå1 i ngsres i stens.
While high-dose irradiation (radappertization) aims at achieving commercial sterility of the food, it is quite clear that low-dose irradiation treatment, radicidation or radurization, has selective effect on the microflora of the treated food due to the species-dependent irradiation resistance.
Blandt de organismer, som overlever lavdosisbehandling, er sporer af Clostridium­ og Baci 1 lus­arter.
Among organisms surviving low-dose treatment are spores of Clostridium and Bacillus species.
Clostridium botulinum er et særligt problem, da sporerne har en meget stor strålingsresistens.
Clostridium botulinum represents a special problem because of the high radiation resistance of its spores.
Omfattende undersøgelser af fisk og fiskeprodukter, som blev lavdosisbestrålet for at forhindre toksindannelse, har imidlertid vist, at det ved hjælp af denne proces er teknologisk muligt at gøre produktet risikofrit.
However, extensive investigations carried out on low-dose irradiation of fish and fish products, aiming at preventing the possible formation of toxins, showed that this process is technologically feasible for ensuring the safety of the product.
Bestrålingen skal udføres under overholdelse af god fremstillingspraksis, det skal bl.a. undgås, at der fra begyndelsen er ­For store mikrobemængder, og håndtering og oplagringsforhold efter bestrålingen skal kontrolleres omhyggeligt.
Irradiation must be carried out under good manufacturing practice including the avoidance of excessive initial microbial loads and carefully controlled post-irradiation handling and storage conditions.
Risikoen for toksindannelse kan ikke fjernes alene ved yderligere brug af salt.
The hazard of possible toxin production cannot be eliminated through the additional use of salt alone.
arter også er blevet fundet i forskellige typer ubehandlede levnedsmidler, f.eks. oksekød, fjerkræ, mejeriprodukter, fisk og grønsager.
It is worth noting that Moraxella-Acinetobacter species have also been isolated from various types of unprocessed foods, e.g. beef, poultry, dairy products, fish, and vegetables.
Andre strål ingsresistente bakterier (f.eks.
Other radiation resistant bacteria (e.g. Micrococcus radiodurans) have been identified, but generally they do not cause spoilage or disease.
2.2 Virkning på svampe
Effect on fungi
Skimmelsvampes strålingsresistens er med undtagelse af de mest følsomme sorter af samme type som de vegetative bakteriers (tabel 8).
The radiation resistance of moulds is of the same order as that of the vegetative bacteria except for the most sensitive ones (Table 8).
Skimmelsvampe er i stand til at danne mycotoksin i vegetabilske levnedsmidler.
Moulds are potential mycotoxin producers in food of plant origin.
I disse tilfælde er det en vigtig forebyggende foranstaltning at kontrollere oplagringstemperaturen efter bestråling.
In these cases, control of post-irradiation storage temperature is an important preventive measure.
Der er f.eks. risiko for, at Aspergi 1 lus-stammer i korn danner aflatoksin, men de vokser ikke og danner heller ikke toksin i fugtige systemer, hvis temperaturen er under 10°C, og i systemer med ringe vandindhold må den endda ikke være under 20°C.
For instance, in grain aflatoxiη-producing Aspergillus strains present a possible hazard, but they do not grow and form toxin below 10"C in moist systems or even below 20°C in systems with a low water content.
Gærsvampe er langt mere strål ingsresistente end skimmel, idet de har samme resistens som de mest strål ingsresistente bakterier.
The yeasts are distinctly more resistant than the moulds, showing resistance like that of the more resistant bacteria.
Skimmelog gærsvampe, der er lige så strål ingsresistente som Micrococcus radiodurans blandt bakterierne, er ikke blevet påvist.
Extremely irradiation resistant moulds and yeasts, as is the case with Micrococcus radiodurans among the bacteria, have not been observed.
2.3 Virkning på virus Virus skal, efter hvad der foreligger, være yderst strål ingsresistente under laboratorieforhold.
Viruses have been reported to be highly radiation resistant under laboratory conditions.
Det formodes imidlertid, at bestråling i nogen grad vil reducere antallet af infektiøse viruspartikler, og at der vil være tale om indtil 10 gange ved en dosis på ca. 5 kGy, hvad der er bedre end køling, som har tendens til at bevare dem.
However, it is expected that irradiation will reduce to some extent the number of infective virus particles up to 10-fold for a dose of about 5 kGy, which is better than refrigeration which tends to preserve them.
Det er stadig omstridt, hvilken betydning der skal tillægges virus i levnedsmidler, og der er ingen særlige krav om, at virus ikke må forekomme i levnedsmidler, hvori de ikke er i stand til at formere sig.
The significance of viruses in foods is still being disputed, and there is no specific requirement that viruses should be absent from food in which they are not able to multiply.
Virus dræbes hurtigt ved en hvilken som helst varmebehandling.
Viruses are readily killed by any heat treatment.
Ethylenoxidbehandling for at formindske bakteriemængden, navnlig mængden af sporer, i krydderier og andre tørre ingredienser, der benyttes i levnedsmiddelfremstillingen, har således skabt sundhedsproblemer.
Thus, ethylene oxide treatment of spices and other dry ingredients to be used in the manufacturing of foods to
(120 ppm), indeholdt kun 1/3 af den nitrosodimethylamin-(NDMA) og nitrosopyrrolidin-(NPYR) mængde, som forekom i de ubestrålede prøver.
The U.S. Army Natick in co-operation with the USDA has found that irradiation processing of cured meats may permit a reduction in nitrite use.
4) Bestråling (30 kGy) nedbrød mere end 957. af NDMA—Forøgelsen og over 857. af NPYR—Forøgelsen i bacon.
According to that research it was established that : 1) irradiation destroyed residual nitrite; 2) irradiated bacon cured with reduced nitrate (20-40 ppm) or no nitrite was free of nitrosamines; 3) irradiated bacon with a commercial level of nitrite (120 ppm) contained only one third of the nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) in comparison to non-irradiated samples; and 4) irradiation (30 kGy) destroyed more than 95 % of added NDMA and over 85 % of added NPYR in bacon.
Dette tyder på, at bestråling har en ødelæggende virkning på forud dannede nitrosaminer, en iagttagelse, som er af stor sundhedsmæssig interesse.
This indicated that irradiation has a destructive effect on preformed nitrosamines; an observation of great public health interest.
2.5 Almindelige bemærkninger Til slut kan det siges, at bestråling i små doser, til trods for sin anvendelighed, på grund af nogle mikroorganismers naturlige strålingsresistens ikke i sig selv kan løse alle problemer i -Forbindelse med mikrobiologisk risikofri levnedsmidler.
In conclusion it can be said that, because of natural radiation resistance of some microorganisms, irradiation at low doses, in spite of its usefulness, cannot solve by itself all the problems related to the microbiological safety of foods.
Nogle af disse problemer skal som regel løses ved en passende, kombineret behandling, f.eks. bestråling og varmebehandling, bestråling og kemikalier (nitrat og andre salte) eller passende oplagringsforhold efter bestrålingen, herunder passende lagertemperatur og emballage.
Solution of some of these problems usually requires appropriate combination treatment, e.g. irradiation with heat, irradiation with chemicals (nitrate and other salts), or appropriate storage conditions after irradiation, including proper temperature and packing.
Det bør imidlertid ikke overses, at bestråling ikke blot skaber endnu en hindring for overførsel af patogene organismer, navnlig gramnegative organismer, gennem levnedsmidler, men som regel også gør de overlevende organismer mere sårbare over for varmebehandling, tørring og andre teknologiske levnedsmiddelbehandlinger. De problemer, der opstår i forbindelse med bekæmpelse af fordærvelsesfremkaidende organismer ved hjælp af strålebehandling i små doser, er næppe større end dem, der forekommer i forbindelse med andre delvise konserveringsmetoder, f.eks pasteurisering, saltning og vakuumpakning.
However, it should not be overlooked that not only does irradiation create another barrier to transmission of pathogenic organisms through food, especially the gram-negative organisms, but the survivors of irradiation are usually more sensitive to heat, drying, and other technological treatments of food.
Øget patogenicitet og toxindannelse
Enhanced pathogenicity and toxin formation
Visse ting tyder på, at infektiøse organismers patogenicitet formindskes ved bestråling.
There is some evidence that the pathogenicity of infectious organisms is diminished by irradiation.
Dersom øget infektiøsitet på grund af bestråling skulle være et problem, ville dette desuden være fremgået af de mange sundhedsundersøgelser af bestrålede levnedsmidler, man hidtil har foretaget (se afsnit VIII).
Moreover, should irradiation-induced enhanced infectivity be a problem, this would have become apparent from the many wholesomeness studies on irradiated foods carried out so far (see Section VIII).
Der er heller ingenting, der tyder på uønskede virkninger i forbindelse med den bestråling af medicinalvarer eller af levnedsmidler, som allerede har -Fundet sted i nogle lande, f.eks. i Japan, selv om den har været af forholdsvis begrænset omfang.
Moreover, there is no evidence of undesirable effects arising from the irradiation of medical products or as a result of food irradiation which has already taken place in some countries, e.g. Japan, though this was relatively limited in amount.
Tusinder af tons foder til forsøgsdyr udsættes for bestråling hvert år i form af strålesteri lisering, radicidation eller stralingspasteurisering.
Thousands of tons of feed for experimental animals are irradiated every year, being subject either to radappertization, radicidation, or radurization closes.
Der er hidtil ikke blevet påvist problemer hos dyr som følge af øget patogenicitet hos overlevende mikrober.
No problems have so far been recognized in the animal kingdom from enhanced pathogenicity of surviving microbes.
Et andet problem har været, om radicidation og stralingspasteurisering kunne ændre mikrobesamfundets struktur i ferske levnedsmidler så meget, at de patogene organismer blev i stand til at -Formere, sig i risikabelt omfang, inden den normalt forekommende flora opnåede en tilstrækkelig udviklings- og metabol iseringsgrad til at kunne fordærve levnedsmidlet.
Another consideration has been that radicidation and radurization might change the microbial community structure of fresh foods so that pathogens are able to multiply to dangerous levels before the normal association flora develops and metabolises sufficiently to spoil the food.
Der er ingenting, der tyder på, at denne risiko er større end hos levnedsmidler, der f.eks. varmebehandles, idet der sker de samme
There is no evidence to show that this risk is any greater than that found in foods treated by e.g. heat, where the same flora shift occurs.
3.2 Toksindannelse hos bakterier Hvad bestrålings virkning på bakteriernes toksindannelse angår, blev det hos Clostridium perfrinqens påvist, at produktionen af enterotoksin ikke påvirkes af strålebehandling i små doser.
As far as the effect of irradiation on toxin formation by bacteria is concerned, it was shown for Clostridium perfringens that the production of enterotoxin is not affected by low-dose irradiation treatment.
Laboratorieforsøg har vist, at dannelsen af aflatoksin hos skimmel (Aspergillus sp.) enten kan tiltage (navnlig hvis tunge podestoffer inkuberes i bestrålede, autoklaverede, fugtige levnedsmidler), aftage eller være uændret i forhold til den oprindelige stamme.
Laboratory experiments have shown that aflatoxin production by mould (Aspergillus sp.) may either be increased (particularly if heavy inocula are incubated in irradiated autoclaved moistened foods), decreased, or unchanged in comparison with the parent strain.
De forøgelser af mycotoksindannelsen, som skal have fundet sted under nogle laboratorieforhold, er ikke relevante, når strålebehandlingens mikrobiologiske sikkerhed skal bedømmes. Der er tre grunde hertil: i) MycotoksindanneIsens forøgelse pr. mikroorganisme mere end opvejes af svindet blandt de mycotoksindannende organismer, ii) Forøget mycotoksindanneIse pr. organisme kan skyldes mindre koncentration, blandt de mycotoksindannende organismer og kan også fremkaldes ved formindskelse af podestofmængden, iii) Den potentielle mycotoksinrisiko er ikke blevet forøget ved bestråling under praktiske forhold, hvor de hygiejniske standarder for den pågældende fremstillingspraksis blev overholdt.
Reported increases in mycotoxin production under some laboratory conditions are not relevant when assessing the microbiological safety of the irradiation process for three reasons : i) the increase in mycotoxin production per microorganism is more than balanced by the decrease in mycotoxin-producing organisms; ii) an increase in mycotoxin production per organism may be caused by the reduction in concentration of producing organisms and can also be induced by reducing the inoculum size; and iii) the potential mycotoxin hazard has not been enhanced by irradiation under practical conditions complying with the standards of the appropriate hygienic manufacturing practice.
MycotoksinundersøgeIser under forhold, som mere ligner dem, der benyttes i praksis, har ikke ført til påvisning af øget mycotoksi ndanne1se.
In mycotoxin studies carried out under conditions more like those used in practice, increased formation of mycotoxins has not been found.
Der er ikke i forbindelse med undersøgelse af toksindannelsen hos Aspergillus flavus i citroner, tomater, æbler, bananer, gulerødder og druesorter blevet iagttaget nogen forøgelse af toksindannelsen, selv om bestrål ing-vækstcyklerne blev gentaget flere gange.
In studies on the toxin formation of Aspergillus flavus in lemon, tomato, apple, banana, carrot and grape species, no increase in toxin formation was noted, although repeated irradiation-growth cycles were carried out.
I de tilfælde aftog toksindannelsen.
In most instances the toxin formation decreased.
Pénicillium pabulum viste også aftagende toksindannelse ved øget dosis.
Pénicillium patulum also showed a decrease in toxin production with increasing doses.
Bestråling med 2 kGy standsede ikke myceliernes vækst, men hæmmede toksindannelsen.
Irradiation with 2 kGy did not eliminate the growth of mycelia but inhibited the toxin production.
3.4 Øget antibiotikumresistens Der foreligger ingen beviser på, at strålebehandling med små doser medfører nogen væsentlig forøgelse af bakteriernes resistens over for antibiotika.
There is no evidence available to indicate that low-dose irradiation treatment would significantly increase the antibiotic resistance of bacteria.
Ændringer af taksonomiske egenskaber Der foreligger vidnesbyrd om adskillige ændringer hos bestrålede mikroorganismer.
Several changes have been reported in irradiated microorganisms.
De omfatter ændringer i celleform og cellestørrelse, reduceret vitalitet og øget følsomhed over for salt og andre selektive faktorer i substratet samt nedsat vandaktivitet.
They include changes in shape and size of cells, reduced vitality, and increased sensitivity to salt or other selective factors in the recovery medium as well as to lowered water activity.
Lavdosisbestråling ser imidlertid ikke ud til at medføre væsentlige ændringer af de behandlede mikroorganismers taksonomisk relevante egenskaber.
However, low-dose irradiation does not appear to change significantly the taxonomically relevant characteristics of the treated microorganisms.
I de mest indgående undersøgte tilfælde, hvor det drejede sig om Salmonella, kunne den generelle identitet aldrig betvivles.
In the most extensively investigated instance, that of Salmonella, general identity was not made doubtful.
Selv om nogle reaktioner blev svagere, var serologisk typebestemmelse stadig mulig, selv med genbehandlede celler.
Though some reactions were weaker, serological typing remained possible even with recycled cells.
Desuden medfører en enkelt strålebehandling normalt kun forbigående ændringer hos de overlevende celler, som vender tilbage til deres oprindelige tilstand efter nogle få subkulturer.
Moreover, a single irradiation treatment normally induces only transient changes in the surviving cells which revert after a few subcultures.
Dette er muligvis ikke tilfældet ved gentagen bestråling med større doser.
This may well not be the case with repeated irradiation at high doses.