Food irradiation : principles and applications

Preface xiii 1. Introduction RicardoA. Molins 1 1.1. Historical Notes on Food Irradiation 1.2. Potential Social and Economic Benefits of Food Irradiation 14 2. Radiation Inactivation of Microorganisms James S. Dickson 23 2.1. Introduction 2.2. Mechanisms of Inactivation 2.3. Mechanisms of Microbial Survival and Repair 2.4. Radiation Sensitivity of Specific Microorganisms 2.5. Environmental Factors Affecting Radiation Sensitivity 2.6. Other Issues 2.7. Conclusions 23 23 24 25 31 32 32 3. Food Irradiation Chemistry Eileen M. Stewart 37 3.1. Introduction 3.2. Basic Effects of Ionizing Radiation 3.3. Water Radiolysis 3.4. Effects of Ionizing Radiation on Major Food Components 3.5. Conclusions 37 39 43 46 68 4. Disinfestation of Stored Grains, Pulses, Dried Fruits and Nuts, and Other Dried Foods MainuddinAhmed 77 4.1. Introduction 4.2. Radiation Effects on Insects 4.3. Current Dinfestation Methods and Their Drawbacks 4.4. Irradiation Disinfestation 77 80 85 88 vii --- viii CONTENTS 4.5. preventino Reinfe~~~~~?n n 4.6. Regulatory Approval and Potential Commercial Application of Radiation Disinfestation of Stored Dried Foods 101 5. Irradiation as a Quarantine Treatment 113 Guy J. Hallman 5.1. Need for Quarantine Treatment 113 5.2. Types of Quarantine Treatment 113 5.3. Comparison Between Irradiation and Other Quarantine Treatment 114 5.4. History of Irradiation Quarantine Treatment 117 5.5. Radiation Quarantine Treatment 118 5.6. Radiation Quarantine Treatment Research 119 5.7. Future Outlook for Irradiation as a Quarantine Treatment 127 6. Irradiation of Meats and Poultry 131 RicardoA. Molins 6.1. Introduction 131 6.2. Irradiation of Meats and Poultry 135 7. Irradiation Processing of Fish and Shellfish Products 193 Marilyn B. Kilgen 7.1. Introduction 193 7.2. Irradiation for Shelf-Life Extension of Seafood Products 195 7.3. Potential Human Pathogens of Public Health Concern in Seafood Products 200 7.4. Low- and Medium-Dose Irradiation for Pathogen Control in Seafood Products 205 7.5. Research Needs in Seafood Irradiation 208 7.6. The Future of Seafood Irradiation 208 8. Irradiation of Fruits and Vegetables 213 Paul Thomas 8.1. Introduction 213 8.2. Physiology and Biochemistry of Fruit Ripening 214 8.3. Effects of Ionizing Radiation on Ripening, Senescence, and Shelf Life of Fruits 215 8.4. Control of Postharvest Fungal Rot in Fruits by Irradiation Alone or in Combination with Other Treatments 227 8.5. Potential for Radiation Treatment of Vegetables 230 9. Irradiation of Tuber and Bulb Crops 241 Paul Thomas 9.1. Introduction 241 9.2. Radiation Treatment for Control of Sprouting and Shelf-Life Extension of Tuber and Bulb Crops 245 9.3. Effects of Irradiation on Nutritional Components 249 9.4. Effect of Ionizing Radiation on Technological Properties of Tubers and Bulbs 254 9.5. Effect of Irradiation for Sprout Inhibition on the Potato Tuber Moth 259 9.6. Commercial Irradiation for Sprouting Inhibition: Current Status and Future Outlook 259 10. Irradiation of Minimally Processed Foods 273 Josze! Farkas 10.1. Introduction 273 10.2. Irradiation of Minimally Processed Fresh Produce 275 10.3. Irradiation of Cook-Chill Foods 277 10.4. Research Needs on the Potential Use of Irradiation on Minimally Processed Foods 284 11. Radiation Decontamination of Spices, Herbs, Condiments, and Other Dried Food Ingredients 291 Josze! Farkas 11.1. Introduction 291 11.2. Radiation Decontamination of Dried Food Ingredients 294 11.3. Economic Feasibility and Industrial Use of Radiation Decontamination of Dried Food Ingredients 303 11.4. Acceptance and Commercialization of Radiation Decontamination of Dried Ingredients 303 12. Combination Treatments Involving Food Irradiation 313 Margaret Patterson 12.1. Introduction 313 12.2. Combination Treatments Involving Food Irradiation 316 CONTENTS ix - ------- ---------------- X CONTENTS I" ~YnIVjDlYnt vr IrrftiifttYi ~hYlr-~tnIY NYDt and Poultry Products Donald W Thayer 13.1. Introduction 13.2. History 13.3. Atoms for Peace 13.4. Early Supporting Research 13.5. Beef 13.6. Pork 13.7. Ham 13.8. Bacon 13.9. Frankfurters 13.10. Fish 13.11. Chicken 13.12. Production of Radiation-Sterilized Food 13.13. U.S. Enzyme-Inactivated, Radiation-Sterilized Products 13.14. The South African Program 13.15. Future of Irradiated Shelf-Stable Meat and Poultry Products 329 329 329 330 330 331 332 333 333 334 334 335 337 337 338 339 14. Detection Methods for Irradiated Foods Eileen M. Stewart 347 14.1. Introduction 14.2. Criteria for a Reliable Detection Method 14.3. Physical Methods 14.4. Chemical Methods 14.5. DNA Methods 14.6. Biological Methods 14.7. Conclusions 347 348 350 358 364 368 372 15. Process Control and Dosimetry in Food Irradiation Dieter Ehlennann 387 15.1. 15.2. 15.3. 15.4. 15.5. 15.6. Introduction General Control Considerations Commissioning a Facility Process Qualification Dosimetry Used in Process Control Documentation and Recordkeeping 387 391 395 401 404 408 16. Economic and Technical Considerations in Food Irradiation 415 Peter Kunstadt 16.1. Introduction 415 16.2. Food Irradiation Parameters 415 16.3. 16.4. 16.5. 16.6. 16.7. Food Irradiation Equipment Costs Effect of Throughput on Costs Effect of Dose on Costs Effect of Packing Density on Cobalt-60 Utilization Efficiency in Gamma Irradiators Summary Bibliographic Notes 16.8. 16.9. 17. Global Status of Food Irradiation in 2000 RicardoA. Motins Index 17.1. Global Developments Affecting the Introduction or Expansion of Food Irradiation 17.2. Current Commercial Application of Radiation Processing to Foods and Future Outlook 17.3. Notes on Consumer Acceptance of Irradiated Foods: The Myths and the Facts CONTENTS xi 416 422 433 437 439 441 442 443 443 450 451 457