510 ◾ Fundamental Food Microbiology
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 Trichinnella), 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), lettuce,
and spinach are approved by the FDA (see Table 39.1). In addition, in the United States, 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 39.1) along with the words “Treated with Radiation” or “Treated by Irradiation”
for consumer information.
table 39.1 Approval of Food irradiation in the United States
Date
Products
Dose (kGy)
Purpose
1964, 1965
Potatoes
0.05–0.15
Inhibit sprouting
1983
Spices and dry seasonings
<30
Disinfestation and decontamination
1985
Pork
0.3–1.0
Control of Trichinella spiralis
1985, 1986
Dehydrated enzymes
<10
Control insects and microbes
1986
Fruits and vegetables
<1
Delay maturation and disinfection
1986
Herbs, spices, and
seasonings
<30
Control of microorganisms
1990
Poultry, fresh and frozen
<3.0
Control of microorganisms
1995
Meat, frozen and
packaged
>44
Sterilization of products only for
National Aeronautics and Space
Administration (NASA) use
1997, 1999
Red meat, chilled
<4.5
Control of microorganisms
Red meat, frozen
<7.5
2000
Shell eggs
<3.0
Control of Salmonella enterica ser.
Enteritidis
2000
Sprouts
<8.0
Control of pathogens in seeds
2005
Fresh or frozen mollusks
and other shellfish
<5.5
Control of Vibrio species and other
foodborne pathogens
2008
Iceberg lettuce and
spinach
<4.0
Control of foodborne pathogens
and extension of shelf life
Source: Adapted from Ahn, D.U. et al., Poult. Sci., 92, 534–545, 2013.
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 Trichinnella), 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), lettuce,
and spinach are approved by the FDA (see Table 39.1). In addition, in the United States, 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 39.1) along with the words “Treated with Radiation” or “Treated by Irradiation”
for consumer information.
table 39.1 Approval of Food irradiation in the United States
Date
Products
Dose (kGy)
Purpose
1964, 1965
Potatoes
0.05–0.15
Inhibit sprouting
1983
Spices and dry seasonings
<30
Disinfestation and decontamination
1985
Pork
0.3–1.0
Control of Trichinella spiralis
1985, 1986
Dehydrated enzymes
<10
Control insects and microbes
1986
Fruits and vegetables
<1
Delay maturation and disinfection
1986
Herbs, spices, and
seasonings
<30
Control of microorganisms
1990
Poultry, fresh and frozen
<3.0
Control of microorganisms
1995
Meat, frozen and
packaged
>44
Sterilization of products only for
National Aeronautics and Space
Administration (NASA) use
1997, 1999
Red meat, chilled
<4.5
Control of microorganisms
Red meat, frozen
<7.5
2000
Shell eggs
<3.0
Control of Salmonella enterica ser.
Enteritidis
2000
Sprouts
<8.0
Control of pathogens in seeds
2005
Fresh or frozen mollusks
and other shellfish
<5.5
Control of Vibrio species and other
foodborne pathogens
2008
Iceberg lettuce and
spinach
<4.0
Control of foodborne pathogens
and extension of shelf life
Source: Adapted from Ahn, D.U. et al., Poult. Sci., 92, 534–545, 2013.