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' COUNCIL FOR AGRICULTURAL SCIENCE AND TECHNOLOGY-5 be the only suitable and environmentally sale replace- contamination. Radiation pasteurized products are nei- men[ for methyl bromide fumigation, has the addition- they sterile nor shelf-stable and must be properly refrig- aladvantace of increasing shelf life by eliminatin__spoil- crated, cooked, and served. Irradiation serves as one of I age organisms. the processor's final quality control steps, assuring both the processor and the consumer of product safety. An- WHEAT .\ND FLOUR other important advantage of radiation pasteurization of I As much as X400,000 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 devcl- radiation is an effective addition to the overall control I opcd throueh U.S. Army/ARS research and approved lirr ~d rstrcmcly virulent pathogen,. c._.. li.crhrrirhin rn/i use in the United States in 0157:F17. in raw ~eround I 1963 (Table I I. It has not IN THE UNITED STATES, SPICES, beef. been used in the United Slates It i, unlikely that all because o(the ?railabiliry of FIERBS, DRY VEGET~\BLE SEASONINGS, meat and poulryy products I fumigants and physic;ll meth- , ever will be Irradiated: rath- AND FRUITS ~\ND \ F.GETABLES ods for separ:wng uvscets cr. irradiated meat and poul- (rom~rain.r\Ilthesenletllods CURRE\"fLY ;\RE TREATED WITH try likely kill be chosen by have advant:ces and disad- customers who desire or re- fONIZIN'G RADIATION TO ELIMINATE vantages. but neither Irradia- quire a greater dc_rec of food tion nor physical methods INSECTS, BACTERIA, AND SPOILAGE safety, and by food sen•ice I Icavc residuah to prevent rc- estahlishmemstoprotectchil- ORGA\ISMS. infestation. dren and other high risk con- sumers li~om loodborne I BEEP, L:\.\Ilt, PORE, ,\ND POULTItI' p:uhogcns. The I:1M_C\l market for iiradiatcd chicken cur- Relaticely low doses of ionizing radiation ion br rtntl~ is hospitals and nunmg homes. Irradiated chick- used for radiation pasteurization trcaunents of nlcat or cn has sold well. when offered, in renal markets. ' poulu~~ to control parasites, lum_i, and all but the most Rcxarch has demonstr;ued that Iha number of lia- resut:uu of loodborne pathogens and (ootl spoilage h;lc- ~~n^_ celh of nlnst foodhorne pathogens, tucluding E. t'o(i tcria. Tu mnlrnl Tlirlrinrl/u.cpirulia, bulb the PDA and 0157:117, can be si_nilic:unly dccrc:ued. and in m:my I the USDA. Food Safety and Inspection Service (FSIS1 .aces completely killed on meat or poultry. h~ treatment approved in 19ti6 the irradiation of fresh or prcvlou,ly with ionizing radiation ITablc Radiation doses re- frozen pork to a minimum dose o(0.3 kGy and :unax- gaited [o decrease pathogen numbers be 90Pr in beef arc I imam dose not to exceed I.0 kGy. Regulations pennit- um_ poultry uradiainm to control linxlhornr pathogens uer~ appracal by the FDA in 199(1 and by the F:SIS in I Table 2. Radiation dose (kilograys) required to retluCC the 199?(I~abIc ll. The l~Dr1 established the nlaxunum dose population of foodborne pathogens by90%inbeel as 3.0 kGy, and the FSIS established the minimtun do,c at5°C as LS kGp. The FD;A is reviewing a petition u, allow pathogen Dose tkGy) radiation pa,tcuriz:uion of edible tissue of dumesucat- ed mammalian hum:ln loud sources, pnmaril7 hrcl~. Baciuuscereusendospore 2.46x0.31 Campylobactege/unI 0.16-0.20 ' pork, sheep, and hone. Clostridium bofuhnumendospore 3A3 ~ -30°C The putemial for nmswucr inlceuou by puthu- Eschenchra coli 0167:H7 0.30_0.02 gens Is decreased ~rcatly and shell life is extonded by L~srena monocyrog tines O.a6x0.03 Sa/monellaspecles 0.70.0.04 I radiation pasteurization of meat and poultry. This ben- Sraphylococcusaureus O.a6:0.02 cGt can be achieved only if the highest-quality products , Salmonella dublin, S. enteriridis. S. newport. S. senBenberg, arc irradiated, prclerably after packaging , to prevent rc- and S. typhimunum. I