Irradiated foods, safety Irradiation

Yet just as all people are not alike, neither are all food crises alike. They can vary in their familiarity, severity, proximity, consequence, and the extent to which they can be avoided. This review covers a wide range of crises from bacteria contamination, to product tampering, to fears related to irradiation and biotechnology. Different types of crises will be evaluated differently by different groups of consumers. What has been done in this review is to focus on worst-case scenarios involving initial responses to food safety issues. These will provide the most clear and illustrative profiles of consumer response. Less extreme scenarios will elicit less extreme responses. 

The National Centre for Food Safety Technology, is spearheading several packaging related efforts to expand the fist of polymers that can be used for packaging in food irradiation applications. This comprehensive article explains and describes the current situation in the field of irradiated foods and packaging and provides an update on impending approval for processed and red meats. The industry is concerned to uphold and maintain public confidence in the processed food and irradiated food supply. 

Molins, R.A. Motarjemi, Y. Kaferstein, F. In Irradiation for Food Safety and Quality. Loaharanu, P., Thomas, P. Eds. Technomic Publishing Co., Inc. Lancaster-Basel, 2001 55... 

Comments on the DG SANCO Consultation of Consumer Organizations, Industry Concerned and Other Interested Parties on the Strategy for Completion of the Positive List of Food and Food Ingredients to be Authorised for Irradiation Treatment, Annex of Directive 1999/3/EC, SANCO/4175/2000-rev.l, European Commission, Health and Consumer Protection Directorate-General, Directorate D - Food Safety Production and Distribution Chain, Brussels, 2000. Ehlermann, D.A.E. Radiat. Phys. Chem. 2002, 63, Til. 

Brynjolfsson, Ari (1985). Wholesomeness of Irradiated Foods A Review. Journal of Food Safety 7 107-126. 

Tauxe, Robert V. (2001). Food Safety and Irradiation Protecting the Public from Foodborne Infections. Emerging Infectious Disease 7(3, Supp.) 516-521. Also available from . 

WHO, Food safety - Joint FAO/IAEA/WHO Study Group on high Dose Irradiation, Weekly Epidemiological record, 1998,73,9-11. 

Waste oils, from restaurants and household disposals and being creating serious problems of environmental control and food safety, have been considered as good raw material for biodiesel production. Immobilized Candida antarctica lipase was found to be effective for the methanolysis of waste oil. A three-step methanolysis protocol could be used to protect lipase from inactivation by methanol. Compared with one-step reaction, it needs a longer time to reach the reaction equilibrium. So, efforts should be made to increase enzymatic reaction rate. Reports on the enhancement of the activity of certain enzymes by applying ultrasonic irradiation on the enzymes led us to investigate its effects on the enzymatic transesterification of waste oil to biodiesel in a solvent free system. 

Osterholm MT, Norgan AP (2004) The role of irradiation in food safety. N Engl 1 Med 350 1898-1901... 

El-Samahy SK, Youssef BM, Aaskar AA, Swailam HMM. 2000. Microbiological and chemical properties of irradiated mango. J Food Safety 20 139-156. 

Kamat, A. et al.. Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves. Food Control, 14, 529, 2003. 

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