Radiation Processing For Safe, Shelf-Stable And Ready-To-Eat Food.

RADIATION PROCESSING FOR SAFE, SHELF-STABLE AND READY-TO-EAT FOOD International Atomic Energy Agency Published 2003 Paperback 260 Pages Price: 15.00 [pounds sterling] (Austria: IAEA)

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, shell-safe food without the need for refrigeration would offer advantages. In addition, the increasing number of immunocompromised populations in many countries requires a new approach to food safety to meet their needs.

Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shell-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat food of intermediate moisture content.

This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.

Chapter Titles:

Development of predictive models for the effects of gamma radiation, irradiation temperature, Ph, and modified atmosphere packaging on Bacillus cerus, Escherichia colt 0157:H7, Listeria monocytogenes, Salmonella tyhimurium and Staphylococcus aureus; Studies on irradiation of pre-packaged prepared vegetables and improvement of microbiological safety of some sous-vide meals by gamma radiation; Effect of gamma irradiation on the shelf-life and nutritional quality of ready made meals: Feasibility of obtaining safe, shelf-stable, nutritive and more varied whole rations for immunosuppressed patients by gamma irradiation; Development of shelf-stable foods fish pepes, chicken and meat dishes through radiation processing; Inoculation packed studies on the shelf-stable food products: I. Effects of gamma irradiation at 45kGy on the survival of Clostridium sporogenes spores in the foods in the foods (preliminary results); Commercial application of high dose irradiation to produce shelf-stable meat products. Part 1--Experimental sterilisation dose required for shelf stable beef casserole; Commercial application of high-dose irradiation in produce shelf-stable meat products. Part 2--Practical aspects of maintaining product at temperatures of between -20[degrees]C and -40[degrees]C during large scale irradiation; Commercial application of high dose irradiation to produce shelf-stable meat products. Part 3--Effect of polyphosphates on the tenderness and sensory properties of beef silverside sterilised at 45kGy: The role of irradiation on microbiological safety and shelf-life extension of non-sterile and sterile convenience meal products stored at ambient temperatures: Impact of irradiation on the quality of processed meat and fishery products; A study on the use of irradiation in combination with vacuum packaging to produce non sterile shelf-stable food, semi-dried meat, seafood and vegetables; Irradiation of raw Portuguese sausages and meat based ready to-eat meals; Optimising processing conditions for irradiated cured fish: Production and application of edible films and coating in relation to radiation preservation of convenience foods; Packaging quality assurance guidance manual model for safe, shelf-stable, ready-to-eat food through high-dose irradiation: List of participants.