Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

Bedding material is an important requirement of floor-based poultry production systems to meet the health and welfare requirements. This substrate can be an organic material like wood or plant-based material or inorganic material like clay and sand and should generally be a good absorbant, easily available, comfortable and nontoxic to birds. Wood is an organic renewable resource having good humidity regulation and antimicrobial properties and its by-products are commonly used as poultry litter in many countries. For example, in France, wood-based bedding is used in 80% of turkey production. This litter has approximately 50% lower NH3 production compared to other materials like sand and hulls, and has multiple environment-friendly disposal options. Moreover, the birds grown on such litter show better health and welfare and they prefer to practice their natural behaviours on this material which is helpful for the amelioration of physiological status and reduction of locomotion injuries. Moreover, according to some studies, the birds show improvement in different performance parameters, for example, up to 5-7% improvement in daily weight gain, live body weight, feed conversion ratio (FCR) and survivability. These improvements may differ depending upon the production system and type of wood material used in experiments, still it can be concluded that wood-based bedding materials do not negatively affect the production potential of poultry. In addition, the antimicrobial potential of wood may help to counter the load of certain pathogens in environment of birds. This review describes the physiochemical properties of wood-based bedding materials and their role in production and welfare of poultry.

Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of C. botulinum type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to C. botulinum is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against C. botulinum. Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control C. botulinum hazards.

Some wood species have antimicrobial properties, making them a better choice over inert surfaces in certain circumstances. However, the organic and porous nature of wood raises questions regarding the use of this material in hygienically important places. Therefore, it is reasonable to investigate the microbial survival and the antimicrobial potential of wood via a variety of methods. Based on the available literature, this review classifies previously used methods into two broad categories: one category tests wood material by direct bacterial contact, and the other tests the action of molecules previously extracted from wood on bacteria and fungi. This article discusses the suitability of these methods to wood materials and exposes knowledge gaps that can be used to guide future research. This information is intended to help the researchers and field experts to select suitable methods for testing the hygienic safety and antimicrobial properties of wood materials.

Background. Enteric diseases are an important concern to the poultry industry and coccidiosis is imposing a significant economic burden worldwide.Objectives. The main goal of the present study was to investigate the prevalence of coccidiosis in free-range chicken in Sidi Thabet, northeast Tunisia.Methods. Six hundred and thirty free-range chickens along with fecal samples were collected from 15 flocks in this region and two hundred chickens were found positive for oocysts ofEimeriaspp. Intestines were dissected and examined for macroscopic lesions. The mucosa of small intestine and the caeca were examined for the presence and identification of parasitic forms using parasitology methods. The mean lesion scores were usually low (2+) were attributed mainly to the caeca.Results. The overall rate of coccidiosis was 31.8%:E.tenella(61.5%),E.maxima(12%), andE.acervulina(1.5%). MixedEimeriaspecies infection was observed with overall prevalence 26.5%. There was a statistically significant difference (P<0.05) among infection rates, age groups, season, diarrhea, and type of chicken.Conclusion. This is the first report of coccidiosis rate in free-range chicken in this region. Further additional studies are needed to develop better preventive measures against coccidiosis in the country.