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Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting

Abstract

The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging  More>>
Publication Date:
Jan 01, 2003
Product Type:
Technical Report
Report Number:
IAEA-TECDOC-1337
Resource Relation:
Conference: Final research co-ordination meeting on radiation processing for safe, shelf-stable and ready-to-eat food, Montreal (Canada), 10-14 Jul 2000; Other Information: Refs, figs, tabs; PBD: Jan 2003
Subject:
60 APPLIED LIFE SCIENCES; BACTERIA; COORDINATED RESEARCH PROGRAMS; FOOD INDUSTRY; LEADING ABSTRACT; PATHOGENS; RADIOPRESERVATION; RADURIZATION; STORAGE LIFE; MEETINGS
OSTI ID:
20347803
Research Organizations:
International Atomic Energy Agency, Vienna (Austria)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
Other: ISBN 92-0-100703-5; ISSN 1011-4289; TRN: XA0301039032363
Availability:
Available from INIS in electronic form; Also available on-line: http://www-pub.iaea.org/MTCD/publications/PDF/te_1337_web.pdf
Submitting Site:
INIS
Size:
264 pages
Announcement Date:

Citation Formats

Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting. IAEA: N. p., 2003. Web.
Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting. IAEA.
2003. "Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting." IAEA.
@misc{etde_20347803,
title = {Radiation processing for safe, shelf-stable and ready-to-eat food. Proceedings of a final research co-ordination meeting}
abstractNote = {The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by pathogenic bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. In addition, the increasing number of immuno-compromised populations in many countries requires a new approach to food safety to meet their needs. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. The benefits of irradiation as a sanitary treatment of many types of food are well known, some of which are applied commercially in several countries. Little data were available, however, on the effect of irradiation on minimally processed food and composite food including prepared meals. A Co-ordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture in 1996 to evaluate the role of irradiation for such food. The results were encouraging as irradiation offers promise as a sanitary treatment to ensure microbiological safety and shelf-life extension of several types of food products including pre-cut vegetables and some sous-vide meals, chilled ready-prepared meals, chilled ready-to-eat meat products, food for immuno-compromised patients/populations, sterile meals, ready-to-eat-food of intermediate moisture content. This publication presents the research results reported at the final Research Co-ordination meeting on this CRP held in Saint Hyacinthe, Quebec, Canada, 10-14 July 2000.}
place = {IAEA}
year = {2003}
month = {Jan}
}