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COUNCIL FOR AGRILULTUFAL SCiEPICE AND TE~4NOLOGV-8 listed in Table The parasitfCnema[ode Trichinella Cnlnp~lobacrer. 99.999+90 of E. coli O157:H7 (Figure spiralis. the bovine and pork tapeworms Cvsticercus I 99.9+9c of Snbnonella (Figure 1), and 99.999+9c of bons and CysriceruLS celkdosae, and the protozoan Sraph~dococcus cells would be killed. These results were parasite To-[oplasma goltdii are all inactivated by ion- calculated assuming irsadiation at a temperature of 4l'F. izine radiation doses below 1.5 kGy. Escherichia coli Further. for Snlnronella. a rather high resistance value OI~7:H7, Lisreria monocvtogenes. Salmonellae spp.. of 0.70 kGy was used for Salmonella based on [he radi- Srapln•/ococcus aureus, and other foodbome bacterial a[ion resistance of a mixrure of five Salmonella strains. pathogens can be eliminated or decreased significantly Some strains of Salrnolrella are much less radiation re- in number by treatment of meaz or poultry with Pasteur- sis[ant than [his mixture and when present in foods such izine ionizing radiation doses above LS kGy but below as eggs. which have higher water contents than meats l0 kGy (Table 2). do. will be even more sensitive to irradiation. Submis- The approved minimum ionizing radiation dose lion of a petition to [he FDA and USDA to approve low for treatment of poultry is LS kGy. and [he maximum dose irsadia[ion (0.6 to LS kGy) to control Salmonella dose is 3.0 kGy. The FDA currently is considering a infections in fresh whole ergs in intact shells is pend- pe[ition from industry for approval to irradiate nonfro- ing. zen red meats with a maximum dose of ~+.5 kGy and In general. the radiation sensitivities of a bac[eri- frozen red meats with a maximum dose of 7.0 kGy to al pathogen in meat and in poultry are not substantially control foodbome pathogens. Le[ us assume that a tar- different. Addition or removal of substantial amounts of eel dose of 2.5 kGy might be chosen for the irradiation water or of salt, however, may alter the radiation sensi- of beef. Such a large[ will be set so that the minimum [ivi[ies of pathogens in processed meat or poultry. Ac- and maximum doses received by the product rage[ rag- tool number and percentage of cells that will be killed ulatory requirements. If the majotiry of the product re- by irradiation depend on various factors such as pa[ho- ceived 2.5 kGy, then approximately 99.9999+9c of gen. growth stage, absorbed radiation dose, irsadia[ion- time temperature, oxygen presence, and water conrent. Resistance of bacterial pathogens is substantially greater 99.999999 at freezing temperatures: these effects, however, have gg_ggggg been determined for most pathogens and are considered E. coli 0157:H7 Salmonella 99 9999 in the selection of appropriate radiation doses. Bacteri- al pathogens differ considerably in their sensitivity to 9x'999 ionizin_s radiation, and spore-forming bacteria and food- Y ~ gg,gg rREATEO ar borne viruses are substantially more resistant than are O1 purely vegetative forms of bacteria (Table 2). c 99.9 . a s9 V Spore-forming bacterial pathogens of the genera InnAOUnoN ~ Bnc•illus and Clostridium are more sensitive to heat af- ro ELIMINATE 90 pq~0~g ter irsadia[ion even though the actual numbers may be o affected only slightly by pasteurization doses of radia- O 1 2 3 fiadiatlon dose (kGy) tion. The Few nonspore-forming bacteria that may sur- vive irradiation are injured severely and become much Figure 1. Tha percentage ofEseherleAlaeoN0157:H7orSal more sensitive to heat. They are, therefore. very unlikely monella contaminating meet or poultry by treat- ment with ionizing rodiatlon doses of 0 to 3 ki- [o survive cooking. lograya (kGy) at a temperature of 41 °F. Ths symbol at the lower right of the figuro is the rodura symbol FI$H AW $FIELLFISH thathas been adopted lnternationallyasalabel for Fish and shellfish are significantsourcesoffood- ircadlatedfood.ln addition, the U.S. FOOd and Drug borne pathogens. And irradiation has been demonsVat- Adminlatratlon rsquirea that the label Include the words"treated with rodiation"or•'treated byirrodi- ed to control Salmonella. Shigella, Staphylococcus au- Atlon" and "keep rofrigerotetl" or "keep frozen." reaas, en[eropa[hogenic Escherichia coli, Vibrio