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J COI ,FOR AGRICULTURAL SCIENCE AND TECHNOLOGY-5 be the only suitablev~nd e_nrironmentally safe replace- contamination. Radiation pasteurized products are nei- men[ for methyl bromide fnrttigation, has the addition- Cher sterile nor shelf-stable and must be properly refri~- al advantage of increasing shelf life by eliminating spoil- erased, cooked, and served. Irradiation serves as one of ace organisms. the processor's final quality control steps, assurine both the processor and the consumer of product safety. An- WHEAT nvu FLOUR other impottan[ advantage of radiation pasteurization of As much as 400,000 tons per year of imported meat and poultry products is that cross contamination of wheat are irradiated with an electron beam to kill insects other products during meal preparation is prevented. Ir- at the port of Odessa, Ukraine. This process was devel- radiation is an effective addition to the overall control oped through U.S. Army/ARS reseazch and approved for of extremely virulent pathogens. e.g.. Escherichia coli use in the United States in 0157: H7, in raw wound 1963 (Table I). It has not jN THE UNITED STATES, SPICES, beef. been used in the United States It is unlikely that all because of the availability of HERBS, DRY VEGETABLE SEASONINGS, meat and poultry products fumigants and physical meth- AND FRUITS AND VEGETABLES ever will be irradiated: ra[h- ods for separating insects er. irradiated meat and poul- fromgrain. All these methods CURRENTLY ARE TREATED WITH try likely will be chosen b}' have advantages and disad- IONIZING RADIATION TO ELIMINATE customers who desire or re- _ vantages, but neither irradia- quire a greater decree of food lion nor physical methods INSECTS, BACTERIA, AND SPOILAGE safety, and by food service leave residuals to prevent re- ORGANISMS. establishments to protect chil• infestation. dren and other hieh risk con- sumers from ~ foodbome BEEF, La,~, PORK, aN0 POIn.TitY pathogens. The largest market for irradiated chicken cur- Relatively low doses of ionizing radiation can be rently is hospitals and nursing homes. Ittadia[ed chick- used for radiation pasteurization treatments of meat or en has sold well, when offered, in retail markets. poultry to control parasites, fungi, and all but the most Research has demonstrated that the number of liv- resistan[ of foodbome pathogens and food spoilage bac- ing cells of rags[ foodborne pathogens, includins E. co(i feria. To control Trichinella spiralu, both the FDA and 0157:H7, can be significantly decreased. and in many the USDA, Food Safety and Inspection Service (FSIS) cases completely killed on meat or poultry, by treatment approved in 1986 the irradiation of fresh or previously with ionizing radiation (Table 2). Radiation doses re- frozen pork to a minimum dose of 0.3 kGy and amax- quired to decrease pathogen numbers by 9090 in beef are imam dose not to exceed 1.0 kGy. Regulations permit- ting poultry irradiation to control foodbome pathogens were approved by the FDA in 1990 and by the FSIS in 199? (Table 1). The FDA established the maximum dose Table 2 Radiation does (kilograys) required to reduce the population of foodboms paNogens by 90% in beef as 3.0 kGy, and the FSIS established the minimum dose at 5°C as l.5 kGy. The FDA is reviewing a petition to allow pathogen Dose (kGy) radiation pasteurization of edible tissue of domesticat- ed mammalian human food sources, primarily beef, Bacuuscereusendospore 2.aezo.3t ork, shee ,and horse. Campylobaaerjejuni G.15-o.20 P P ClosMdiumbotulinumendospore 3.43 ®-30°C The potential for consumer infection by patho- Escbedchiacoli0i57:!-17 G.3oxo.o2 gens is decreased greatly and shelf life is extended by t.ISredamonocytoganes o.a5 xD.o3 Selmonellaspecies 0.70 z 0.04 radiation pasteurization of meat and poultry. This ben- Stapby~oeoccusaureus O.aS x O.oz efit can be achieved only if [he highest-quality products , Salmonella dublin, S. enrenn'dis, S. newport, S. senttenberg, are irradiated, preferably after packaging, to prevent re- ands. lypbimudum.