382 Modern Food Microbiology
Radicidation
Irradiation at levels of 2–5 kGy has been found by many to be effective in destroying non-sporeforming and nonviral pathogens and to present no health hazard. Kampelmacher
36 notes that raw
poultry meats should be given the highest priority because they are often contaminated with salmonellae and because radicidation is effective on prepackaged products, thus eliminating the possibilities
of cross-contamination. The treatment of refrigerated and frozen chicken carcasses with 2.5 kGy
was highly effective in destroying salmonellae.
53,54 A radiation dosage up to 7 kGy (0.7 Mrad) has
been approved by the World Health Organization (WHO) as being “unconditionally safe for human
consumption”.
19 When whole cacao beans were treated with 5 kGy, 99.9% of the bacterial biota was
destroyed, and Penicillium citrinum spores were reduced by about 5 logs/g, and at a level of 4 kGy,
Aspergillus flavus spores were reduced by about 7 logs/g.
70 Fresh poultry, cod and red fish, and spices
and condiments have been approved for radicidation in some countries (Table 15–5).
Table 15–5 Some Food and Food Products Approved for Irradiation by Various Countries
and by WHO
Products
Objective
Dose Range (kGy) Number of Countries
∗
Potatoes
Sprout inhibition
0.1–0.15
17
Onions
Sprout inhibition
0.1–0.15
10
Garlic
Sprout inhibition
0.1–0.15
2
Mushrooms
Growth inhibition
2.5 max
Wheat, wheat flour
Insect disinfestation
0.2–0.75
4
Dried fruits
Insect disinfestation
1.0
2
Cocoa beans
Insect disinfestation
0.7
1
Dry food concentrates
Insect disinfestation
0.7–1.0
1
Poultry, fresh
Radicidation
†
7.0 max
2
Cod and redfish
Radicidation
2.0–2.2
1
Spices/condiments
Radicidation
8.0–10.0
1
Semipreserved meats
Radurization
6.0–8.0
1
Fresh fruits
‡
Radurization
2.5
6
Asparagus
Radurization
2.0
1
Raw meats
Radurization
6.0–8.0
1
Cod and haddock fillets
Radurization
1.5 max
1
Poultry (eviscerated)
Radurization
3.0–6.0
2
Shrimp
Radurization
0.5–1.0
1
Culinary prepared meat products Radurization
8.0
1
Deep-frozen meals
Radappertization
25.0 min
2
Papaya
Radurization
250 Gy
Shell eggs
Radurization
3.0
Fresh, tinned/liquid foodstuffs
Radappertization
25.0 min
1
∗ Including WHO recommendations.
† For salmonellae.
‡ Includes tomatoes, peaches, apricots, strawberries, cherries, grapes, and so forth.
Source: Urbain 89 and the literature.
Radicidation
Irradiation at levels of 2–5 kGy has been found by many to be effective in destroying non-sporeforming and nonviral pathogens and to present no health hazard. Kampelmacher
36 notes that raw
poultry meats should be given the highest priority because they are often contaminated with salmonellae and because radicidation is effective on prepackaged products, thus eliminating the possibilities
of cross-contamination. The treatment of refrigerated and frozen chicken carcasses with 2.5 kGy
was highly effective in destroying salmonellae.
53,54 A radiation dosage up to 7 kGy (0.7 Mrad) has
been approved by the World Health Organization (WHO) as being “unconditionally safe for human
consumption”.
19 When whole cacao beans were treated with 5 kGy, 99.9% of the bacterial biota was
destroyed, and Penicillium citrinum spores were reduced by about 5 logs/g, and at a level of 4 kGy,
Aspergillus flavus spores were reduced by about 7 logs/g.
70 Fresh poultry, cod and red fish, and spices
and condiments have been approved for radicidation in some countries (Table 15–5).
Table 15–5 Some Food and Food Products Approved for Irradiation by Various Countries
and by WHO
Products
Objective
Dose Range (kGy) Number of Countries
∗
Potatoes
Sprout inhibition
0.1–0.15
17
Onions
Sprout inhibition
0.1–0.15
10
Garlic
Sprout inhibition
0.1–0.15
2
Mushrooms
Growth inhibition
2.5 max
Wheat, wheat flour
Insect disinfestation
0.2–0.75
4
Dried fruits
Insect disinfestation
1.0
2
Cocoa beans
Insect disinfestation
0.7
1
Dry food concentrates
Insect disinfestation
0.7–1.0
1
Poultry, fresh
Radicidation
†
7.0 max
2
Cod and redfish
Radicidation
2.0–2.2
1
Spices/condiments
Radicidation
8.0–10.0
1
Semipreserved meats
Radurization
6.0–8.0
1
Fresh fruits
‡
Radurization
2.5
6
Asparagus
Radurization
2.0
1
Raw meats
Radurization
6.0–8.0
1
Cod and haddock fillets
Radurization
1.5 max
1
Poultry (eviscerated)
Radurization
3.0–6.0
2
Shrimp
Radurization
0.5–1.0
1
Culinary prepared meat products Radurization
8.0
1
Deep-frozen meals
Radappertization
25.0 min
2
Papaya
Radurization
250 Gy
Shell eggs
Radurization
3.0
Fresh, tinned/liquid foodstuffs
Radappertization
25.0 min
1
∗ Including WHO recommendations.
† For salmonellae.
‡ Includes tomatoes, peaches, apricots, strawberries, cherries, grapes, and so forth.
Source: Urbain 89 and the literature.