Irradiation as a cold pasteurization process of food
Identifieur interne : 000966 ( Istex/Corpus ); précédent : 000965; suivant : 000967Irradiation as a cold pasteurization process of food
Auteurs : Paisan LoaharanuSource :
- Veterinary Parasitology [ 0304-4017 ] ; 1996.
Abstract
A number of emerging pathogenic microorganisms and parasites in food, the wide publicity of outbreaks of foodborne diseases and the increasing number of immuno-compromised population have resulted in a need to develop proper strategies and technologies to protect health of consumers. Regulations in most countries which are promulgated to ensure safety of foods, are not properly enforced to protect consumers' health especially with regard to food of animal origin. While regulations are in place and properly enforced for liquid foods such as milk or fruit juices, more solid foods especially those of animal origin, e.g. poultry, meat and seafood, which are often contaminated by pathogenic microorganisms and parasites, are not similarly regulated. The number of incidenceso f foodborne diseases and the subsequent economic impact to the society can be enormous. Recently, an increasing number of national and international organizations have recognised the use of irradiation as a method to ensure hygienic quality of more solid food of animal origin in the same manner as thermal pasteurization does for liquid foods. The effectiveness of irradiation as a cold pasteurization method to control foodborne diseases caused by pathogenic microorganisms and parasites, especially in food to be consumed raw or partially processed, is established. Its role in overcoming trade barriers of food of animal origin based on the principle of the Agreement on the Application of Sanitary and Phytosanitary Measures, adopted during the GATT Uruguay Round will be discussed.
Url:
DOI: 10.1016/0304-4017(96)00964-8
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ISTEX:59EE45CCA1F9EC13CFF03612D05DAD12A3C6FE8DLe document en format XML
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Regulations in most countries which are promulgated to ensure safety of foods, are not properly enforced to protect consumers' health especially with regard to food of animal origin. While regulations are in place and properly enforced for liquid foods such as milk or fruit juices, more solid foods especially those of animal origin, e.g. poultry, meat and seafood, which are often contaminated by pathogenic microorganisms and parasites, are not similarly regulated. The number of incidenceso f foodborne diseases and the subsequent economic impact to the society can be enormous. Recently, an increasing number of national and international organizations have recognised the use of irradiation as a method to ensure hygienic quality of more solid food of animal origin in the same manner as thermal pasteurization does for liquid foods. The effectiveness of irradiation as a cold pasteurization method to control foodborne diseases caused by pathogenic microorganisms and parasites, especially in food to be consumed raw or partially processed, is established. Its role in overcoming trade barriers of food of animal origin based on the principle of the Agreement on the Application of Sanitary and Phytosanitary Measures, adopted during the GATT Uruguay Round will be discussed.</div></front></TEI><istex><corpusName>elsevier</corpusName><author><json:item><name>Paisan Loaharanu</name><affiliations><json:string>Food Preservation Section, Joint FAO-IAEA Division of Nuclear Techniques inFood and Agriculture, International Atomic Energy Agency, Wagramerstrasse 5, P.O. 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The effectiveness of irradiation as a cold pasteurization method to control foodborne diseases caused by pathogenic microorganisms and parasites, especially in food to be consumed raw or partially processed, is established. Its role in overcoming trade barriers of food of animal origin based on the principle of the Agreement on the Application of Sanitary and Phytosanitary Measures, adopted during the GATT Uruguay Round will be discussed.</p></abstract><textClass><keywords scheme="keyword"><list><head>Keywords</head><item><term>Foodborne diseases</term></item><item><term>Zoonoses</term></item><item><term>Irradiation</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="1996">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/59EE45CCA1F9EC13CFF03612D05DAD12A3C6FE8D/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Elsevier, elements deleted: tail"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//ES//DTD journal article DTD version 4.5.2//EN//XML" URI="art452.dtd" name="istex:docType"></istex:docType><istex:document><converted-article version="4.5.2" docsubtype="fla"><item-info><jid>VETPAR</jid><aid>96009648</aid><ce:pii>0304-4017(96)00964-8</ce:pii><ce:doi>10.1016/0304-4017(96)00964-8</ce:doi><ce:copyright type="unknown" year="1996"></ce:copyright></item-info><head><ce:title>Irradiation as a cold pasteurization process of food</ce:title><ce:author-group><ce:author><ce:given-name>Paisan</ce:given-name><ce:surname>Loaharanu</ce:surname></ce:author><ce:affiliation><ce:textfn>Food Preservation Section, Joint FAO-IAEA Division of Nuclear Techniques inFood and Agriculture, International Atomic Energy Agency, Wagramerstrasse 5, P.O. 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Regulations in most countries which are promulgated to ensure safety of foods, are not properly enforced to protect consumers' health especially with regard to food of animal origin. While regulations are in place and properly enforced for liquid foods such as milk or fruit juices, more solid foods especially those of animal origin, e.g. poultry, meat and seafood, which are often contaminated by pathogenic microorganisms and parasites, are not similarly regulated. The number of incidenceso f foodborne diseases and the subsequent economic impact to the society can be enormous. Recently, an increasing number of national and international organizations have recognised the use of irradiation as a method to ensure hygienic quality of more solid food of animal origin in the same manner as thermal pasteurization does for liquid foods. 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