Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTROL BY IRRADIATION 513
C. Current Recommendations
Irradiated fresh fruits, vegetables, meat, and fish have been approved in 37 countries
and are used in such nations as France, Belgium, and the Netherlands. In the U.S.,
irradiated foods have been used by the army and in the space program for some
time. Before 1985, irradiation was permitted by regulatory agencies for spices,
wheat, wheat flour (to destroy insects), and potatoes (to prevent sprouting). Subsequently,
permission for irradiation was approved in 1985 for pork (against trichina),
in 1986 for fresh foods (fruits and vegetables to destroy insects and larvae), and in
1992 for poultry and poultry parts (to destroy pathogens, specifically Salmonella).
Currently, radiation of seafood (to destroy pathogens and spoilage bacteria) is being
considered. In addition, in the U.S., radiation sterilization of beef steaks in the space
program and refrigerated shelf-stable food for the military are being studied.
Currently, irradiated fruits (strawberry, mango, and papaya) and poultry are being
marketed in limited amounts, and the consumer response has been favorable. Irradiated
foods will have a special logo (Figure 38.1) along with the words “Treated
with Radiation” or “Treated by Irradiation,” for consumer information.
D. UV Radiation
Microorganisms are especially susceptible to UV light between 200 and 280 nm.
Because of low penetration power, it has been used to inactivate microorganisms on
the surface of foods (meat, fish, and bread) as well as in air and on walls, shelves,
and equipment in the food handling and processing area. In addition, liquids, such
as water and syrups, in thin layers have been treated with UV.
\
VI. CONCLUSION
Irradiation, like heat, kills microbial cells and destroys their spores at a predictable
rate that is basically dependent on dose level, exposure time, and microbial type. Its
effectiveness on microbial control in food has been studied well since the beginning
Figure 38.1 Logo for irradiated foods. The Codex Alimentarius, an international committee on
food safety, has developed this logo to put in green color on the package of
irradiated foods. Irradiated foods from the U.S. are labeled with this logo, along
with the words “Treated with Radiation” or “Treated by Irradiation.”