rs 2400 industrial cabinet x ray irradiator (Rad Source Technologies)
Rad Source Technologies manufactures this product 
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Rad Source Technologies
rs 2400 industrial cabinet x ray irradiator
Rs 2400 Industrial Cabinet X Ray Irradiator, supplied by Rad Source Technologies, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/rs+2400+industrial+cabinet+x+ray+irradiator/RS+2400V+X-Ray+Irradiator/10__1016_slash_j__foodcont__2016__10__036-48-21-27
Average 94 stars, based on 1 article reviews
Rs 2400 Industrial Cabinet X Ray Irradiator, supplied by Rad Source Technologies, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/rs+2400+industrial+cabinet+x+ray+irradiator/RS+2400V+X-Ray+Irradiator/10__1016_slash_j__foodcont__2016__10__036-48-21-27
Average 94 stars, based on 1 article reviews
rs 2400 industrial cabinet x ray irradiator - by Bioz Stars,
2026-09
94/100 stars
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Irradiation:Article Title: Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation. Article Snippet: In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 0.2 log CFU g 1) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy.. Unirradiated and irradiated samples were then stored at 5 C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days.. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest Xray doses (0.1 and 2.0 kGy) were stored at 5 C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. Article Title: Effect of X-ray treatments on Escherichia coli O157:H7, Listeria monocytogenes, Shigella flexneri, Salmonella enterica and inherent microbiota on whole mangoes. Article Snippet: .. Treatment of inoculated whole mangoes with X-ray Specific irradiation doses (0 1, 0 5, 1 0, and 1 5 kGy) were generated using the Article Title: The effects of X-ray treatments on bioaccumulated murine norovirus-1 (MNV-1) and survivability, inherent microbiota, color, and firmness of Atlantic oysters (Crassostrea virginica) during storage at 5 °C for 20 days Article Snippet: .. Specific irradiation doses (0.0, 1.0, 2.0, 3.0, 4.0 and 5.0 kGy X-ray; at rate of 31.25 Gy/min) were generated using the Article Title: The efficacy of X-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad Article Snippet: In this investigation, we determined the efficacy of X-ray doses on reducing a human norovirus (HuNoV) surrogate [murine norovirus-1 (MNV-1)] in pure culture, half-shell oyster, salmon sushi and tuna salad.. The pure culture (phosphate-buffer saline, pH 7.4), half-shell oyster, salmon sushi and tuna salad were inoculated with propagated MNV-1 virus stock solution.. Half-shell oyster, tuna salad, and salmon sushi samples were then air-dried at 22 C for 30 min (to allow viral attachment) in the biosafety cabinet and then packaged, separately, in sterilized bags prior to X-ray treatments. Article Title: Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe. Article Snippet: Contents lists available at SciVerse ScienceDirect International Journal of Food Microbiology j ourna l homepage: www.e lsev ie r .com/ locate / i j foodmicro Short communication Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe☆ Barakat S.M.. Mahmoud ⁎ Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St., Pascagoula, MS 39567, United States ☆ This paper is journal article of the Mississippi Agricu Station.. ⁎ Tel. Article Title: Improving the safety and quality of raw tuna fillets by X-ray irradiation Article Snippet: In this study, raw tuna fillet (25 g) samples were inoculated by immersing in 0.1% peptone water that contained 108 9 CFU ml 1 of a three-strain mixture of Salmonella enterica for 1 min.. The samples were then air dried at 22 C for 30 min (to allow bacterial attachment) in the biosafety cabinet and were packaged separately in sterilized bags prior to X-ray treatments (0.0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 kGy).. The surviving Salmonella populations on raw tuna fillets samples were evaluated using a nonselective medium (tryptic soy agar) for 6 h with xylose lysine desoxycholate (XLD) selective medium overlay. Article Title: The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes. Article Snippet: In the last two decades several foodborne disease outbreaks associated with produce were reported.. Tomatoes, in particular, have been associated with several multi-state Salmonella outbreaks.. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole Roma tomato surfaces by X-ray at 0.1, 0.5, 0.75, 1.0, and 1.5 kGy was studied. Article Title: Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments Article Snippet: Mississippi is the leading state for catfish production in the United States (USDA, 2012).. Ready-to-eat smoked fish is one of the most popular fish products worldwide (Medina et al. 2009).. Smoked catfish has not yet been commercially produced in the United States (the seafood industry is looking for ways to commercially produce smoked catfish). Generated:Article Title: Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation. Article Snippet: In this study, smoked salmon fillets were artificially inoculated with Listeria monocytogenes (3.7 0.2 log CFU g 1) and treated with X-ray irradiation generated by a RS 2400 X-ray machine (Rad Source Technologies Inc.) using doses of 0.0, 0.1, 0.5, 1.0, and 2.0 kGy.. Unirradiated and irradiated samples were then stored at 5 C for 35 days and tested for L. monocytogenes count after 0, 5, 10, 15, 20, 25, 30, and 35 days.. Also, uninoculated-untreated and uninoculated-treated samples with the lowest and highest Xray doses (0.1 and 2.0 kGy) were stored at 5 C and examined for psychrotrophs and mesophiles counts after 0, 5, 10, 15, 20, 25, 30, and 35 days. Article Title: Effect of X-ray treatments on Escherichia coli O157:H7, Listeria monocytogenes, Shigella flexneri, Salmonella enterica and inherent microbiota on whole mangoes. Article Snippet: .. Treatment of inoculated whole mangoes with X-ray Specific irradiation doses (0 1, 0 5, 1 0, and 1 5 kGy) were generated using the Article Title: The effects of X-ray treatments on bioaccumulated murine norovirus-1 (MNV-1) and survivability, inherent microbiota, color, and firmness of Atlantic oysters (Crassostrea virginica) during storage at 5 °C for 20 days Article Snippet: .. Specific irradiation doses (0.0, 1.0, 2.0, 3.0, 4.0 and 5.0 kGy X-ray; at rate of 31.25 Gy/min) were generated using the Article Title: The efficacy of X-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad Article Snippet: In this investigation, we determined the efficacy of X-ray doses on reducing a human norovirus (HuNoV) surrogate [murine norovirus-1 (MNV-1)] in pure culture, half-shell oyster, salmon sushi and tuna salad.. The pure culture (phosphate-buffer saline, pH 7.4), half-shell oyster, salmon sushi and tuna salad were inoculated with propagated MNV-1 virus stock solution.. Half-shell oyster, tuna salad, and salmon sushi samples were then air-dried at 22 C for 30 min (to allow viral attachment) in the biosafety cabinet and then packaged, separately, in sterilized bags prior to X-ray treatments. Article Title: Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe. Article Snippet: Contents lists available at SciVerse ScienceDirect International Journal of Food Microbiology j ourna l homepage: www.e lsev ie r .com/ locate / i j foodmicro Short communication Effects of X-ray treatments on pathogenic bacteria, inherent microflora, color, and firmness on whole cantaloupe☆ Barakat S.M.. Mahmoud ⁎ Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St., Pascagoula, MS 39567, United States ☆ This paper is journal article of the Mississippi Agricu Station.. ⁎ Tel. Article Title: Improving the safety and quality of raw tuna fillets by X-ray irradiation Article Snippet: In this study, raw tuna fillet (25 g) samples were inoculated by immersing in 0.1% peptone water that contained 108 9 CFU ml 1 of a three-strain mixture of Salmonella enterica for 1 min.. The samples were then air dried at 22 C for 30 min (to allow bacterial attachment) in the biosafety cabinet and were packaged separately in sterilized bags prior to X-ray treatments (0.0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 kGy).. The surviving Salmonella populations on raw tuna fillets samples were evaluated using a nonselective medium (tryptic soy agar) for 6 h with xylose lysine desoxycholate (XLD) selective medium overlay. Article Title: The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes. Article Snippet: In the last two decades several foodborne disease outbreaks associated with produce were reported.. Tomatoes, in particular, have been associated with several multi-state Salmonella outbreaks.. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on whole Roma tomato surfaces by X-ray at 0.1, 0.5, 0.75, 1.0, and 1.5 kGy was studied. Article Title: Reduction in Listeria monocytogenes and spoilage bacteria on smoked catfish using X-ray treatments Article Snippet: Mississippi is the leading state for catfish production in the United States (USDA, 2012).. Ready-to-eat smoked fish is one of the most popular fish products worldwide (Medina et al. 2009).. Smoked catfish has not yet been commercially produced in the United States (the seafood industry is looking for ways to commercially produce smoked catfish). |