Irradiation

IRRADIATION OF CRUDE MEAT I starts off.
MYTH OR NOURISHING SECURITY?

Author: Dr Marcelo Roberto
Good Practices of Manufacture and Operational Systems of Cleaning
Consultant in System HACCP. Total quality. Audit in HACCP
to robermar@arnet.com.ar
http://tecnovet.mascotia.com

In 1994 the Service of Inspection of the Inocuidad of Foods of the Departamentoo de Agricultura of the United States (FSIS, abbreviations in English), declared the Escherichia Coli O157: H7 like a adulterante in the fresh meat. In January of 1995, the FSIS emitted a series of rules that, for the first time, forced the doctors to test and to report the presence of E. Coli O157: H7 in individuals that presented/displayed lees with blood.

The Center stops of the Control of the Diseases of the United States is developing new methods to calculate better the amount of cases of nourishing diseases. In this way the knowledge of these on the part of the consumers will increase and, like consequence, also it will increase presiòn to improve the security of the nutritional sources.

Although the irradiation is not a new technology, has the potential to eliminate the pathogenic bacteria in the fresh meat. Before it happens the general use of the irradiation, more are due to study thorough the problems of the changes in the quality and the acceptance of the consumers.

MAKING HISTORY

In the United States the irradiation in the pig and the birds is approved. In the pig the allowed dose is of between 0,3 kGy (Grays kilo) and 1 kGry for the control of the triPeruvian bark, and in the birds it is of between 1,5 kGy and 3,0 kGy for the control of pathogenic bacteria. These ranks more are restricted than in most of the countries where the irradiation of birds has been approved. The minimum dose accepted by the Administration of Foods and Drugs of the United States (FDA, by its abbreviations in English), was based on the preoccupation of the sobreexperience of the esporas of the Clostridium Botulinum and the loss of competitive organisms in 3 doses superior to kGy, which would allow that the esporas of C. Botulinum germinated and produced toxins nondetected without competition. The same preoccupation about the production of the toxin of the C. Botulinum in a anaeróbico atmosphere has avoided the use of packings to the emptiness or atmosphere packings modified in radiated birds.

In July de1994 seted out the approval of the irradiation of all the red meats (of bovine, pig, ovine and equino cattle). The request shows that the maximum permissible doses are a little greater than the approved ones for the birds; greater for the fresh and/or cooled red meat and empacadas to vacìo or in controlled atmosphere. The dose mìnima for red meats serìa of a 3:1 proportion compared coon the one of 2:1 approved for the birds. This higher amount would make the irradiation possible of whole loads of pallets in gamma means, since it must consider the fact that the microorganisms are more resistant to the congealed product irradiation that in the fresh or cooled product. The use of packings to vacìo or modified atmosphere was asked for so that the oxidativos changes in the product were diminished, allowing the production of a food of greater quality.

BACTERIAL CONTROL

The irradiation is used for PASTEURIZAR the crude meat when reducing or to eliminate the pathogenic bacteria. Like in the cofoundation, where the elevated temperatures more kill more bacteria, the highest doses of irradiation also kill a greater amount of these. D value is the index of mortality of an organism to a radiation dose necessary to destroy 90% of the present microorganisms. The Salmonella is the more resistant pathogenic bacterium and has a rank around 0,6 kGy. In the birds, the approved radiation dose is 1,5 kGy to 3,0 kGy. This assures that from the 99,9% to the 99,999% of the present Salmonella she is destruída within lìmites of the norms of irradiation of the birds. The E. Coli O157: H7 has a D value approximately of 0,24 kGy. If the primary target of the irradiation is to destroy the pathogenic bacteria, also there is a marked reduction of the organisms that deteriorate the meat.

In the next report we will extend as they are the effects on the quality, packing and as it is the acceptability of these foods on the part of the consumers.

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