4-4 |
Irradiation treatment to control pathogens in muscle foods |
A. F. MENDONCA, Dept. of Food Science & Human Nutrition, Iowa State Univ., 2312 Food Sciences Bldg., Ames, IA 50011 For several decades irradiation has been recognized as an effective method for controlling foodborne microorganisms. Although numerous efforts have been made to prevent microbial contamination of muscle foods, serious outbreaks of foodborne illnesses caused by human pathogens continue to be reported in many countries. Proper sanitation and good hygienic practices can decrease the extent of foodborne contamination; however, certain pathogens such as Salmonella spp. are difficult to eliminate from most farms or by primary processing. Several decontamination methods for muscle foods continue are being used but currently, ionizing radiation seems to be the most effective method. Many microbiological studies have been conducted on applying ionizing radiation for inactivating pathogens in muscle foods. Radiation inactivation of foodborne pathogens is affected by factors such as irradiation dose, food composition, temperature, microbial numbers, physiological state of microorganisms, and atmospheric gas composition. The application of this technology to foods is largely based on the fact that ionizing radiation can damage DNA and inhibit its synthesis to inactivate microorganisms. The FDA has approved radiation doses of 1.5 - 3.0 kGy for poultry and doses of 4.5 and 7.0 kGy for non-frozen and frozen red meat, respectively. This approval has stimulated the interest of meat processors and consumers concerned with improving the microbial safety of muscle foods. Research findings continue to prove the efficacy of irradiation for controlling pathogens such as Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, and parasites in muscle foods. Several recent disease outbreaks and major recalls associated with certain processed meats may hasten approval for applying this useful technology to a broader range of meat products. The use of irradiation for decontaminating meats and other food products is increasing in a number of countries. It is likely that more approvals for the irradiation treatment of foods will be granted in the future.
Session 4, Recent developments in post harvest intervention technologies to control microbial pathogens in muscle foods
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