The use of gamma radiation for the elimination of<i>Salmonella</i>from frozen meat

Ley, F.J.; Kennedy, T. S.; Kawashima, Koji; Roberts, Diane; Hobbs, Betty C.

doi:10.1017/s0022172400028758

Cited by 19 publications

(6 citation statements)

References 29 publications

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“…Similar observations were reported by Idziak and Incze (1968) and Licciardello et al (1969). Other recycling treatments failed to increase radiation resistance of salmonellae or moulds (Ley et al, 1970;Münzner and Diehl, 1969) and actually resulted in reduced resistance.…”

Section: Effects On the Development Of Radiation Resistancesupporting

confidence: 80%

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

2011

EFSA Journal

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The Opinion considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids. Potential microbiological risks linked to food irradiation are reviewed and the Opinion confirms that there are no microbiological risks for the consumer linked to the use of food irradiation and its consequences on the food microflora. The Opinion recommends that food irradiation should be based on risk assessment and on the desired risk reduction rather than on predefined food classes/commodities and doses as proposed in the past. In addition, with respect to efficacy and microbiological safety, it is recommended that upper dose limits for pathogen reduction should not be specified, since other constraints, such as undesirable chemical changes, will limit the doses applied. Irradiation should be considered as one of several approaches to reducing pathogens in food and thus helping to ensure protection of consumers' health. It is also recommended that food irradiation should only be used in conjunction with an integrated food safety management program and the Opinion concludes that when this includes GAP, GHP, GMP and HACCP, and depending on the dose applied, food irradiation can contribute to improved consumer safety by reducing food-borne pathogens. for the preparatory work on this scientific opinion.Efficacy and microbiological safety of irradiation of food 2 EFSA Journal 2011;9(4):2103 SUMMARY Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) was asked to deliver a scientific Opinion on the irradiation of food (efficacy and microbiological safety). Using the previous Opinions of the Scientific Committee on Food (SCF) on irradiation of food, EFSA was asked to establish whether the food classes/commodities and doses specified in those Opinions are still up-to-date to ensure consumer safety.Within this Opinion the BIOHAZ Panel considers and discusses efficacy of food irradiation as the ability of irradiation to reduce food-borne pathogens in foods and microbiological safety of food irradiation as the contribution of irradiation to reduce the risks to human health from food-borne pathogens. The chemical safety and nutritional aspects of irradiation are not considered in this Opinion as they are addressed in a separate Opinion by the EFSA Panel on Food contact materials, enzymes, flavourings and processing aids (CEF Panel).This Opinion also evaluates, for each food class/commodity requested, any recent change in biological hazards and food processing, preparation or consumption patterns which could have modified the risks for consumers and whether irradiation can be used in combination with other treatments and ho...

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Section: Effects On the Development Of Radiation Resistancesupporting

confidence: 80%

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

2011

EFSA Journal

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“…The value of treating poultry and red meats with ionizing radiation to control Salmonella is widely reported. A radiation dose of 6 kGy reduces the population of Salmonella on frozen deboned horse or kangaroo meat by a factor of at least lo5 (Ley et al 1970). Gamma irradiation is an effective method to control Salmonella on poultry carcasses (Licciardello et al 1970).…”

Section: Introductionmentioning

confidence: 99%

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Thayer

1995

Journal of Food Safety

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Ionizing radiation can be an effective step in a HACCP program to kill enteric pathogens associated with meat and poultry products. The populations of most common enteric pathogens such as Campylobacter jejuni, Escherichia coli O157:H7, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila can be significantly decreased or eliminated by low‐dose (< 3.0 kGy) treatments with ionizing radiation. Only the enteric viruses and the endospores of the genera Clostridium and Bacillus are highly resistant to ionizing radiation, and even these are affected to some degree. Temperature effects must be carefully considered, as reduced irradiation temperatures not only result in fewer adverse changes in the sensorial properties of meat and poultry products, but they also may demand that greater radiation doses be used to inactivate the foodborne pathogen. Equations have been developed that predict the effects of low‐dose ionizing radiation treatments on several enteric pathogens associated with meat and poultry. In some cases substrate‐specific differences in radiation resistance have been found. Irradiation in combination with vacuum packaging or modified‐atmosphere packaging has increased both safety and shelf‐life for some types of refrigerated products. High‐dose irradiation treatments of enzyme‐inactivated meat or poultry products in vacuo at subfreezing temperatures can be used to prepare sterile, shelf‐stable products with excellent sensorial properties. Such products have been used extensively by military organizations, NASA during space flights, yachtsman, and hospitals. Contemporary research will be reviewed.

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“…It is estimated that 35% of chicken carcasses in the United States may be contaminated with salmonellae (Dubbert, 1988). Treatment of chicken carcasses or meat with ionizing radiation has repeatedly been demonstrated to be an effective means to control foodborne human pathogens such as Salmonella (Previte et al, 1970;Ley et al, 1970;Licciardello et al, 1970;Mulder, 1976;Mulder et al, 1977;Hanis et al, 1989;Thayer et al, 1990), Campylobacter (Lambert and Maxcy, 1984), Aeromonas (Palumbo et al, 1986), Listeria (Huhtanen et al, 1989), and at much higher radiation doses Clostridium botulinum (Anellis et al, 1977).…”

Section: Introductionmentioning

confidence: 99%

Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of −20 to +20 C

Thayer

Boyd

1991

Poultry Science

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Response-surface methodology was used to develop predictive equations for the response of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or within mechanically deboned chicken meat (MDCM) to the effects of gamma radiation doses of 0 to 3.60 kGy (100 krad = 1 kGy) at temperatures of -20 to +20 C in air or vacuum. A streptomycin-resistant mutant was used in these studies to allow accurate estimations of the surviving salmonellae in the presence of residual normal flora. This strain has been demonstrated to have no significant shift in its biological properties nor in its resistance to ionizing radiation. The response of S. typhimurium to gamma radiation was similar on both chicken legs and MDCM. The radiation was significantly more lethal to the bacterial cells at temperatures above freezing. The response-surface equations developed from the studies predict that the number of viable cells per gram of MDCM or per square centimeter of the surface of chicken legs would be reduced approximately 2.8 to 5.1 log units at 0 C by radiation doses within the range of 1.5 to 3.0 kGy. The results of the present studies are similar to those obtained previously with sterile mechanically deboned chicken meat.

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The use of gamma radiation for the elimination ofSalmonellafrom frozen meat

Cited by 19 publications

References 29 publications

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

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

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of −20 to +20 C

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The use of gamma radiation for the elimination ofSalmonellafrom frozen meat

Cited by 19 publications

References 29 publications

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

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

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY1

Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of −20 to +20 C

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USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹