You need JavaScript to view this

Use of irradiation to improve the safety and quality of Thai prepared meal

Conference:

Abstract

There is a dynamic growth of market for chilled prepared meals in Thailand because of the growth of food services in supermarkets and convenient stores. However, the shelf life of this food is short furthermore it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf life of chilled prepared meals. It is possibly used alone or together with chilling. With the combination of irradiation and chilling, frozen condition could be replaced resulting to saving in energy and cost. However, there is a limitation of information about the application of irradiation on chilled prepared meals. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. For Thai dishes, they are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Both Thai aromatic rice and herb are susceptible to deterioration in quality by processing factors. Therefore, the study of the effect of irradiation on Thai dishes, which compose of these two components, is necessary.
Authors:
Noomhorm, A [1] 
  1. Food Engineering and Bioprocess Technology, Asian Institute of Technology (Thailand)
Publication Date:
Jul 01, 2002
Product Type:
Conference
Report Number:
INIS-XA-936
Resource Relation:
Conference: 1. FAO/IAEA research co-ordination meeting on irradiation to ensure the safety and quality of prepared meals, Vienna (Austria), 10-14 Jun 2002; Related Information: In: First FAO/IAEA research co-ordination meeting (RCM) of the co-ordinated research project on 'Irradiation to ensure the safety and quality of prepared meals'. Working material, 53 pages.
Subject:
60 APPLIED LIFE SCIENCES; COST; DISEASES; HEALTH HAZARDS; HERBS; IRRADIATION; MARKET; MEAT; QUALITY CONTROL; RADIOPRESERVATION; RICE; STORAGE LIFE; THAILAND
OSTI ID:
20772054
Research Organizations:
Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna (Austria)
Country of Origin:
IAEA
Language:
English
Other Identifying Numbers:
TRN: XA0600932077484
Availability:
Available from INIS in electronic form; Also available on-line: http://www-naweb.iaea.org/nafa/fep/crp/first-rcm-d52007.pdf
Submitting Site:
INIS
Size:
page(s) 31-33
Announcement Date:
Oct 14, 2006

Conference:

Citation Formats

Noomhorm, A. Use of irradiation to improve the safety and quality of Thai prepared meal. IAEA: N. p., 2002. Web.
Noomhorm, A. Use of irradiation to improve the safety and quality of Thai prepared meal. IAEA.
Noomhorm, A. 2002. "Use of irradiation to improve the safety and quality of Thai prepared meal." IAEA.
@misc{etde_20772054,
title = {Use of irradiation to improve the safety and quality of Thai prepared meal}
author = {Noomhorm, A}
abstractNote = {There is a dynamic growth of market for chilled prepared meals in Thailand because of the growth of food services in supermarkets and convenient stores. However, the shelf life of this food is short furthermore it is implicated in a number of serious foodborne disease outbreaks. Irradiation could provide a potential to improve the microbiological safety and extend the shelf life of chilled prepared meals. It is possibly used alone or together with chilling. With the combination of irradiation and chilling, frozen condition could be replaced resulting to saving in energy and cost. However, there is a limitation of information about the application of irradiation on chilled prepared meals. Also, information relevant to the application of food safety control system like Hazard Analysis and Critical Control Point (HACCP) should be gathered to ensure more safety of the irradiated prepared meals. For Thai dishes, they are normally composed of herb and spicy with different types of meat. All dishes are eaten along with rice. Both Thai aromatic rice and herb are susceptible to deterioration in quality by processing factors. Therefore, the study of the effect of irradiation on Thai dishes, which compose of these two components, is necessary.}
place = {IAEA}
year = {2002}
month = {Jul}
}