Scientific Opinion on the efficacy and microbiological safety of irradiation of food

,

doi:10.2903/j.efsa.2011.2103

Cited by 30 publications

(3 citation statements)

References 217 publications

(289 reference statements)

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“…It should be noted that pepper (and other spices as well as herbs) could be efficiently decontaminated using gamma-irradiation, resulting in products with a distinct lower contamination level ( Uyttendaele et al, 2018 ). Although the method is efficient, safe, and allowed in the EU, it is generally not well-accepted by consumers ( Schweiggert et al, 2007 ; EFSA, 2011a , b ). Because of this negative risk perception, these irradiated products are (unfortunately) not for sale as B2C product on the Belgian market.…”

Section: Discussionmentioning

confidence: 99%

Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients

De Bock,

Jacxsens,

Maes

et al. 2023

Front. Microbiol.

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The current society consists of an increasing number of people vulnerable to infections. For certain people with severe immunodeficiency, a neutropenic or low-microbial diet is being prescribed, which substitutes high-risk foods that are more likely to contain human (opportunistic) pathogens with lower-risk alternatives. These neutropenic dietary guidelines are typically set up from a clinical and nutritional perspective, rather than from a food processing and food preservation perspective. In this study, the current guidelines in use by the Ghent University Hospital were evaluated based on the current knowledge of food processing and preservation technologies and the scientific evidence on microbiological quality, safety, and hygiene of processed foods. Three criteria are identified to be important: (1) the microbial contamination level and composition; (2) the potential presence of established foodborne pathogens such as Salmonella spp. (to which a zero-tolerance policy is recommended); and (3) an increased vigilance for L. monocytogenes as an opportunistic foodborne pathogen with a high mortality rate in immunocompromised individuals (to which a zero-tolerance policy should apply). A combination of these three criteria was used as a framework for the evaluation of the suitability of foodstuffs to be included in a low-microbial diet. Differences in processing technologies, initial contamination of products, etc., however, lead to a high degree of variability in microbial contamination and make it difficult to unambiguously accept or reject a certain type of foodstuff without prior knowledge of the ingredients and the processing and preservation technologies applied during manufacturing and subsequent storage conditions. A restricted screening on a selection of (minimally processed) plant-based foodstuffs on the retail market in Flanders, Belgium supported decision-making on the inclusion of these food types in a low-microbial diet. Still, when determining the suitability of a foodstuff to be included in a low-microbial diet, not only the microbiological status but also nutritional and sensorial properties should be assessed, which requires multidisciplinary communication and collaboration.

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Section: Discussionmentioning

confidence: 99%

Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients

De Bock,

Jacxsens,

Maes

et al. 2023

Front. Microbiol.

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“…Treatment with ionizing radiations as a method for decontaminating, destroying and reducing the overall microbial load is a valid alternative to traditional thermal procedures, which are often not sufficient or ineffective [11]. In 1992, the European Committee established that the treatment of Camembert cheese, produced with raw milk, with ionizing radiation at doses of up to 2.5 kGy is acceptable from a health point of view, thus inserting it in the list of food classes authorized for irradiation [12]. To date, in accordance with the European regulatory framework, only this cheese can be irradiated.…”

Section: Introductionmentioning

confidence: 99%

Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses

Palermo,

Mentana,

Tomaiuolo

et al. 2024

Foods

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X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripened cheeses, Brie and Camembert, produced with cow milk, were treated with X-rays at three dose levels, 2.0, 4.0 and 6.0 kGy, to evaluate the irradiation effects on the volatile profile using a volatolomic approach. The headspace solid-phase microextraction (HS-SPME) technique combined with gas chromatography–mass spectrometry (GC–MS) was used to extract and analyze the volatile fraction from these dairy matrices. The HS-SPME method was optimized by a central composite design in combination with a desirability optimization methodology. The Carboxen/PDMS fiber, 50 °C for extraction temperature and 60 min for time extraction were found to be the best parameter settings and were applied for this investigation. The obtained fingerprints demonstrated that the irradiation-induced changes are dose dependent. The X-ray irradiation produced many new volatiles not found in the non-irradiated samples, but it also varied the amount of some volatiles already present in the control. Specifically, aldehydes and hydrocarbons increased with the irradiation dose, whereas alcohols, carboxylic acids, esters, methyl esters, ketones, lactones and sulfur-containing compounds showed a non-linear dependence on the dose levels; indeed, they increased up to 4.0 kGy, and then decreased slightly at 6.0 kGy. This trend, more evident in the Camembert profile, is probably due to the fact that these compounds are involved in different oxidation mechanisms of lipids and proteins, which were induced by the radiation treatment. In these oxidative chemical changes, the production and degradation processes of the volatiles are competitive, but at higher doses, the decomposition reactions exceed those of formation. A principal component analysis and partial least square discriminant analysis were used to discriminate between the treated and untreated samples. Moreover, this study allowed for the identification of potential markers of X-ray treatment for the two cheeses, confirming this approach as a useful tool for the control of irradiated surface-ripened cheeses.

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“…The use of gamma irradiation (-irradiation) of food using 60 cobalt to reduce food-borne pathogens in foods has been previously evaluated (SCF, 1986(SCF, , 2003EFSA CEF Panel, 2011;EFSA BIOHAZ Panel, 2011).…”

Section: Terms Of Reference As Provided By Commissionmentioning

confidence: 99%

Statement on the validity and robustness of information provided on irradiated iron oxides

2014

EFSA Journal

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Following a Rapid Alert System for Food and Feed (RASFF) notification concerning the use of an unauthorised irradiated colouring agent (brown iron oxide) as coatings of food supplements, the European Commission asked EFSA to assess the scientific validity and robustness of three documents i) two safety assessments from two pharmaceutical companies including information on the manufacturing process of iron oxides, and ii) one safety assessment on gamma irradiated iron oxides in food supplements provided by a consultant. According to the supplier of iron oxides and hydroxides (E 172), the aim of the 60 Co-gamma irradiation treatment was to eliminate microbiological contamination. Iron oxides and hydroxides (E 172) are authorised food additives in the EU. EFSA noted that the gamma irradiation of iron oxides (yellow, red, black and brown) has not been previously evaluated by other Scientific Committees dealing with foodstuffs, pharmaceutical products or cosmetics and that the irradiation doses applied to iron oxides in this particular case are higher than the doses currently authorised in the EU for "other food and food ingredients". EFSA also noted that some evidence is available in the literature demonstrating a reduction of iron(III) to iron(II) due to 60 Co-gamma irradiation and, that the food additive black iron oxide, as authorised in the EU, contains iron in both (II) and (III) valence states. Therefore, an increase in the content of divalent iron would not be of safety concern per se. However, EFSA also notes that the information on irradiated iron oxides provided is very limited and insufficient to substantiate the claim that iron oxides are not expected to undergo any chemical transformation upon irradiation. In order to demonstrate the chemical stability of iron oxide during the 60 Co-gamma irradiation treatment, EFSA recommends to carry out some further analyses.

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Scientific Opinion on the efficacy and microbiological safety of irradiation of food

Cited by 30 publications

References 217 publications

Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients

Microbiological profiling and knowledge of food preservation technology to support guidance on a neutropenic diet for immunocompromised patients

Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses

Statement on the validity and robustness of information provided on irradiated iron oxides

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