Document Detail


Impact of irradiation on the safety and quality of poultry and meat products: a review.
MedLine Citation:
PMID:  18464033     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Corliss A O'Bryan; Philip G Crandall; Steven C Ricke; Dennis G Olson
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
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:
Created Date:  2008-05-08     Completed Date:  2008-08-28     Revised Date:  2009-11-19    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  442-57     Citation Subset:  IM    
Affiliation:
Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
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MeSH Terms
Descriptor/Qualifier:
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:
0/Food Additives

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