| Impact of irradiation on the safety and quality of poultry and meat products: a review. | |
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MedLine Citation:
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PMID: 18464033 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included. |
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Authors:
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Corliss A O'Bryan; Philip G Crandall; Steven C Ricke; Dennis G Olson |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Critical reviews in food science and nutrition Volume: 48 ISSN: 1549-7852 ISO Abbreviation: Crit Rev Food Sci Nutr Publication Date: 2008 May |
Date Detail:
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Created Date: 2008-05-08 Completed Date: 2008-08-28 Revised Date: 2009-11-19 |
Medline Journal Info:
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Nlm Unique ID: 8914818 Medline TA: Crit Rev Food Sci Nutr Country: United States |
Other Details:
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Languages: eng Pagination: 442-57 Citation Subset: IM |
Affiliation:
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Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Bacteria / radiation effects Cattle Food Additives / adverse effects, radiation effects, standards Food Irradiation / adverse effects, methods* Food Microbiology* Food Packaging Foodborne Diseases / prevention & control* Meat / radiation effects*, standards Poultry Viruses / radiation effects |
| Chemical | |
Reg. No./Substance:
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0/Food Additives |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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