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William R' Henning

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Irradiated ground beef is coming to a city near you, SOON. Consumer activists will likely oppose it. Fore-warned is fore-armed ... – PowerPoint PPT presentation

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Title: William R' Henning


1
Irradiation for Reducing Pathogens inMeat and
Poultry
William R. Henning
Extension Meat Scientist
2
Use of Ionizing Radiation for Reducing Pathogens
inMeat and Poultry
  • NEW FRONTIERS FOR
  • FOOD SAFTEY

3
What we hope to show you
  • Science of the technology
  • Current uses of Irradiation
  • Plants in operation
  • Why it is used
  • Safety and efficacy
  • How it affects pathogens
  • What consumers think
  • How it tastes

4
Why get involved?
  • Irradiated ground beef is coming to a city near
    you, SOON
  • Consumer activists will likely oppose it
  • Fore-warned is fore-armed
  • Educate consumers before it is on the market
  • Dont want another GMO debate

5
What is the Role of an Extension Educator?
  • Educator
  • or
  • Advocate

6
What is Food Irradiation?
  • Provide energy which destroys DNA in bacteria,
    parasites, insects, molds
  • SOURCE
  • Gamma Rays from radioactive material
  • Cobalt 60
  • Cesium 137
  • Accelerated electron beams
  • X-Rays

7
Ionizing Radiation
When radiation strikes other material, it
transfers energy this can cause HEATING, as with
microwave cooking or, if there is enough energy,
it can knock electrons out of of the material
bombarded, breaking the molecular structure -
thus leaving ions (free radicals) hence the name
- Ionizing Radiation --
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Terms to describe energy level
  • Dose - amount of energy transferred
  • rad - old unit
  • gray (Gy) - new unit
  • very large dose 1 million rad 10kGy
  • or 1kGy 100,000 rad
  • 1 chest X-ray .01 rad
  • natural background 0.1 rad/year

10
Levels of Food Irradiation
  • Radurization (low) lt 1 kGy
  • vegetable sprouting, fruit ripening, insect
    sterilization
  • Radicidation (medium) 1-10 kGy
  • kills most pathogens and many food spoilage
    organisms, kills insects and parasites
  • Rappertization (high) gt 10kGy
  • can sterilize by killing all bacteria and viruses

11
History of Use of Radiation
  • 1895 - first work with ionizing radiation
  • 1921 - first US patent for use of irradiation
  • 1930s - US Army commissions MIT to determine if
    irradiation preserves meat
  • 1953 - US Army opens Natick Laboratory to be one
    of the Atoms for Peace technology
  • 1965 - Office of Surgeon General concludes that
    foods irradiated (lt65kGy) are safe
  • 1983 - FDA approved irradiation of Spices

12
Current Uses of IR
  • Medical/Pharmaceutical Products
  • Airways and tubes
  • Alcohol wipes
  • Bandages
  • Blood
  • Contact Lenses
  • Cotton Balls
  • Dental anchors, burrs and sponges
  • Drug mixing/dispensing systems

13
More...
  • Enzymes
  • Eye droppers and ointments
  • Fetal Probes
  • Instruments
  • IV Administration sets
  • Liquid detergents
  • Lubrication gels
  • OR towels
  • Petri dishes
  • Prostheses
  • Surgical Gloves
  • Surgical gowns
  • Sutures
  • Syringes and needles
  • Thermometers/covers
  • Tongue Depressors
  • Topical Ointments

14
Consumer Products ...
  • Adhesive bandages
  • Animal vaccines
  • Baby bottle nipples
  • Contact lens cleaning solutions
  • Cosmetics
  • Dairy and Juice containers
  • Disposable nurser bottles
  • Food packaging
  • Pacifiers and teething rings
  • Pet food
  • Rawhide dog toys
  • Tampons

15
Current Food Applications
  • Spices, Herbs, Dehydrated Vegetables and
    Seasoning Mixtures
  • Strawberries
  • Papayas
  • Mangos
  • Poultry
  • Mushrooms

16
Spices, Herbs, Dehydrated Vegetables Seasoning
Mixtures Irradiated in N. America
17
Why are we interested in Meat Irradiation?
  • E. coli and other pathogens
  • cant eliminate with multiple hurdles
  • HACCP
  • intervention strategy
  • improved dressing procedures
  • close visual inspection
  • lactic acid rinse
  • hot water
  • steam pasteurization

18
Current Regulatory Changes
  • 1987 - FDA approved irradiation of pork for
    Trichina control (0.3-1.0 kGy)
  • 1992 - FDA approved irradiation for fresh or
    frozen packaged poultry to control bacteria
    (1.5-3.0 kGy)
  • 1998 - FDA approved use in fresh or frozen beef
    to control pathogens- (1.5 - 4.5 kGy)
  • 1999 or early 2000 - USDA final rule for beef...

19
Levels approved for meats
  • 0.3 - 1.0 kGy for control of Trichina in pork
  • up to 3.0 kGy for control of pathogens in fresh
    or frozen packaged poultry
  • up to 4.5 kGy for pathogen control in
    uncooked/refrigerated meat
  • up to 7.0 kGy for pathogen control in
    uncooked/frozen meat

20
Levels approved in other foods
  • Wheat 0.2-0.5 kGy (insect disinfestation)
  • Potatoes 0.05-0.15 kGy (sprout inhibition)
  • Fruit 1 kGy max (ripening delay)
  • Vegetables 1 kGy max (disinfestation)
  • Spices 30 kGy max (microbial control)
  • Animal and Pet food (2-25 kGy) (Salmonella
    control)

21
Labeling Requirement
22
The Radura must be on the label
23
Source vs. Electron Beam
  • Source
  • costly to build
  • source loses power (disposal)
  • worker safety and environmental concerns
  • better penetration (but slower)
  • Electron Beam
  • safer for workers and environment
  • faster
  • more costly to build and operate

24
Irradiation Facilities in Use
  • 36 countries approved irradiation
  • 140 irradiation facilities
  • 115 for medical products
  • US
  • 40 irradiation facilities
  • 2 for food treatment
  • FOOD TECHnology Service, Plant City, FL
  • Titan, Sioux City, IA (to be open soon)

25
Titan Plant Commitment
  • IBP
  • Cargill (Excel)
  • Emmpak Foods
  • Hawaii Pride
  • Huisken Meats

26
Bridgeport, NJ
27
Dual X-Ray E-Beam System
28
Wheeled Conveyor
29
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30
Wheeled Conveyor
31
Uses and Limitations
  • Use on finished, packaged product
  • Fresh or frozen
  • E-beam penetration 2 ½ - 3 inches
  • May have to treat both sides
  • Source is slower
  • Need to change source in 5 years

32
Drawbacks
  • Consumer perception
  • is food safe to eat
  • is the environment safe
  • nutrient loss
  • off flavor, aroma, color

33
CostBenefit
  • Costs
  • Benefits
  • Drawbacks
  • Dangers

34
Costs
  • Not enough being done to get true cost
  • estimated cost
  • .05 - .10 / lb
  • plus cost of transportation
  • One retailer was charging a premium of .75/lb

35
Public Concerns??
  • Will new potentially harmful, chemical compounds
    be created in irradiated foods?
  • Would nutrients be lost if foods were irradiated?
  • Can unscrupulous processors use irradiation to
    conceal contamination of spoiled foods?
  • Will workers or others be exposed to dangerous
    levels of radiation?

36
Human Health (potential)
  • Unique radiolytic products (URP)
  • Cancer
  • polyploidy
  • Spoiled/decaying food
  • Environmental contamination

37
Are Consumer Concerns Warranted?
38
Sensory and Physical Aspects of Irradiated Muscle
Foods
  • Off-odors/off-flavors
  • changes relative to dose
  • lt 4kGy - not detectable
  • 4-10 kGy - sulfurous odors (wet dog hair)
  • pork and chicken - little off odors
  • minimized by irradiating at subfreezing temp.
  • minimized by irradiating in absence of O2
  • reduces peroxides

39
Sensory and Physical Aspects of Irradiated Muscle
Foods
  • Color changes
  • raw and cured meats turn brown
  • cooked meat turns pink (converts back after
    exposure to oxygen)
  • Dependent on dose

40
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41
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42
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43
Reported Vitamin losses from Irradiation
44
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45
Will they buy it??
  • Strawberries - 1992, over 1000 pints sold in 5
    days in North Miami Beach
  • Poultry - 1993, sold out of boneless breasts in
    2 days in Northbrook, IL
  • Poultry - has sold irradiated poultry since 1993

46
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47
What do Consumers Think?
  • Gallop interview
  • 54 would buy (after irradiation was explained)
  • University of GA
  • 45 would buy (if labeled)
  • 17 would not
  • 38 undecided
  • Kansas State (preceded by educational material)
  • 75 would buy
  • 70 DID buy

48
  • I hope this has helped you understand more about
    the application of irradiation in meat.
  • Thank you
  • Questions?

49
Consumer education will work
  • There is no health risk
  • There is no environmental risk
  • It will reduce pathogens
  • It will not replace other food safety procedures
  • Low levels will not affect palatability
  • We will produce a safer product

50
Wheeled Conveyor
51
Tote System
52
Roller Conveyor
53
Single System X-Ray
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