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The potential for food irradiation
Author(s) -
Patterson Margaret F.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb01274.x
Subject(s) - shelf life , preservative , food spoilage , food science , pasteurization , food preservation , listeria monocytogenes , food irradiation , mesophile , toxicology , business , biology , irradiation , bacteria , genetics , physics , nuclear physics
Summary It has been recognized for many years that irradiation can remove spoilage organisms and pathogens from foods thereby extending shelf‐life and reducing the risk of food poisoning. Shelf‐life extension is of benefit to the food processor as the market can expand in terms of both variety and supply distance. The consumer also has the advantage of a longer ‘at home’ shelf‐life which is in keeping with the trend for less frequent shopping rather than the daily purchasing of fresh foods. Combination treatments is the area where irradiation shows the greatest potential. Successful combinations will enhance the preservative action and/or reduce the severity of one or all of the treatments. This should give better product quality without reducing food safety. Combination treatments which show promise include irradiation with mild heat treatment, with MAP or with curing salts. Such treatments would be of value in increasing the quality of fruits, vegetables and meats. The increasing variety of refrigerated foods, including value‐added and ready prepared products could also be treated in this way. In addition to shelf‐life extension, psychrotrophic pathogens such as listeria and yersinia would be killed along with mesophilic pathogens like salmonella. More foods traditionally regarded as unsuitable for irradiation may be successfully treated if correct processing conditions are used. Camembert cheese, made from unpasteurized milk, can be irradiated to kill pathogens, provided the storage temperature and ripening are carefully controlled. Further work, including sensory evaluation studies, is required to optimize combination treatments for irradiated foods and to investigate the microbiological implications and economics of these procedures.