In this sense, this study aimed to evaluate the antimicrobial effect of oregano and clove essential oils, besides the major compound carvacrol on Clostridium botulinum endospores inoculated in mortadella and the physicochemical effect of them on the product. Mortadella is a widely consumed product due to its sensory characteristics, however, nitrite is used as a preservative and this synthetic additive has been linked to some diseases. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated.

Firstly, the characteristics and mode of action of irradiations were discussed. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life.

However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. 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. Ionization radiations are used to ensure food safety and quality. botulinum in mortadellas, independent of the sodium nitrite level used and the cooking/irradiation processing order. The gamma irradiation (>10kGy) had a positive effect on the inactivation of C. However, after 30 days of chilling storage (4☌), it was possible to recover 105UFC/g of this microorganism. botulinum in non-irradiated cooked mortadellas after 48h of processing. The use of 150ppm of nitrite was able to inhibit the germination or growth of C. In the non-irradiated raw batters, almost all spores could be recovered when no nitrite was added and only half was recovered with the addition of 150ppm of nitrite. botulinum, pH, water activity (Aw), redox potential (Eh) and residual nitrite content. The products were evaluated for survival of C.

We also evaluated the order of application of heat (cooking) and irradiation processing. This study investigated the effects of applying different doses of gamma radiation (0, 10 and 20kGy) on Clostridium botulinum spores (107spores/g) inoculated into mortadellas with different nitrite contents (0, 150 and 300ppm).

Ark gamma control