Staphylococcus aureus’ dan kaynaklanan gıda zehirlenmelerinde fermente et ürünlerinin payı oldukça fazladır. Burada, fermente et ürünlerinde S. aureus üremesi ve enterotoksin oluşumu üzerine starter kültürlerin etkileri incelenmiş ve inhibisyon mekanizmaları tartışılmıştır.

With the use of ionizing radiation, the radiation chemistry of foodstuff for purpose of protection has gained a great importance. High quality of foodstuff depends on the knowledge on radiation chemistry principles. This helps to determine the irradiation conditions. Knowing the inducted chemical reactions and the free radicals produced during irradiation are very important for the reliable use of the irradiated food. The interaction of ionizing radiation with food components causes the formation of free radicals which are called radiolytic products. Changes in the food as a results of irradiation depend on various factors (e.g. irradiation dose, type of food, packaging processing conditions that is the ambient temperature during the irradiation, atmosphere, diluting ratio, pH. Etc.). Major components of food such as protein carbohydrates and fats are relatively stable for the radiation doses up to 10 kGy. However, minor components, especially vitamins may be sensitive to irradiation or only food processing, method.