ABSTRACT
Foodborne diseases remain responsible for high levels of morbidity and mortality in the general populations but particularly for at-risk groups such as infants, young children, pregnant women, elderly, or immunocompromised peoples. The presence of microbial pathogens on human foods is a serious global problem. Even in highly industrialized and developed countries, pathogen-contaminated foods
20.1 Introduction ...................................................................................................................................381 20.2 Treatment of Food by Ionizing Radiation .................................................................................... 382 20.3 Radiosensitivity of Microorganisms in Meat and Meat Products ............................................... 383 20.4 Factors InŽuencing Radiosensitivity of Microorganisms in Meat and Meat Products ............... 384
20.4.1 The Organism .................................................................................................................. 384 20.4.2 Meat Components ............................................................................................................ 384 20.4.3 Atmosphere in Packages .................................................................................................. 385 20.4.4 Temperature during Irradiation ....................................................................................... 385 20.4.5 Dose Rate ......................................................................................................................... 385
20.5 Current Regulations for Irradiation of Meat and Meat Products in the United States ................ 386 20.6 Potential Application of Meat Irradiation .................................................................................... 386
20.6.1 Destruction of Pathogens (Radicidation) ........................................................................ 386 20.6.1.1 Bacteria ............................................................................................................ 386 20.6.1.2 Parasites ........................................................................................................... 388
20.6.2 Shelf-Life Extension (Radurization) ............................................................................... 388 20.6.3 Radiation Sterilization (Radappertization) ..................................................................... 390 20.6.4 Effect of Combination of Irradiation and Other Treatments on Microbiological Quality of Meat and Meat Products ................................................................................ 392
20.6.4.1 Irradiation and Chemicals ............................................................................... 392 20.6.4.2 Irradiation and Heat ......................................................................................... 393 20.6.4.3 Irradiation and Packaging Atmosphere ........................................................... 393
20.7 Quality Characteristics of Meat and Meat Products as Affected by Irradiation Treatment ....... 394 20.7.1 Physical Characteristics ................................................................................................... 394 20.7.2 Oxidation ......................................................................................................................... 394 20.7.3 Color ................................................................................................................................ 395 20.7.4 Odor and Taste ................................................................................................................. 396
20.8 Control of Quality Changes in Irradiated Meat and Meat Products............................................ 397 20.8.1 Additives and Chemical Treatments ............................................................................... 397 20.8.2 Packaging Atmosphere .................................................................................................... 398 20.8.3 Combined Treatments ..................................................................................................... 398
References .............................................................................................................................................. 398
and the resulting health and economic impacts are signi‘cant (Smith and Pillai 2004). According to the 2011 CDC estimates, 48 million people fall sick, 128,000 are hospitalized, and 3000 die from foodborne diseases in the United States (CDC 2010). Meanwhile, in the European Union, 190,566 con‘rmed human cases of campylobacteriosis, 131,468 cases of salmonellosis, and 3159 VTEC infections were reported in the year 2008 (EFSA 2010).
