From the Department of Dairy and Animal Science This regular column from Penn State’s Department of Dairy and Animal Science features the research findings, student opportunities, and resports on other important topics generated in the Department. The back issues of the column are archived on lAincasler Farming's Internet www.lancasterfarming.com home page. Look for them. THE CASE FOR IRRADIATING MEAT AND POULTRY William R. Henning Extension Meat Scientist Penn State The meat industry continues to be under pressure to produce products that are essentially free from bacteria that can cause ill ness. Even though a great deal of progress has been made in reduc ing pathogens and spoilage bac teria on meat and poultry, it is still not free from pathogens. In fact, increased testing frequency and improved recovery and test ing methods have led to more pathogens being found and more recalls of meat products. There is only one method cap able of removing essentially all pathogens. Although meat pro cessors have adopted many new intervention methods, ionizing radiation (irradiation) of meats is the only one that can provide safe food to the consumer, practi cally eliminating pathogens. Although research on meat ir radiation has been conducted in the U.S. since 1953, the final rule approving irradiation for all raw meats became effective Feb. 23, 2000. To date, only one new irra diation facility has been built to accommodate treatment of meat products. This facility, in Souix City, lowa, has a commitment from several large meat processors to uradiate ground beef patties. Many in the food - industry Forages Facilities Fencing "Tree Lunch IF YOU PRE-REGISTER | BY MARCH 10 j Name Address . Phone # Attendini I Main Interest (equine, livestock, dairy) i Return this form to The MILL 1 or call or e-mail us On-Site Registration $3 (includes lunch) thought that by now, consumers would be faced with purchasing decisions about irradiated meats, but this has not happened at the rate expected. Only one retailer in western Pennsylvania and one door-to-door distributor (Schwann) is actively marketing irradiated ground beef patties. lonizing radiation can improve the safety, quality, and variety of foods available to consumers. Al though other processing mea sures can reduce bacteria levels in raw foods, irradiation is more effective because it can eliminate pathogens such as E. coli 0157:H7, which is good news for many consumers who don’t care for their burgers overcooked. It also would give a margin of safe ty for high-risk groups such as hospitals, nursing homes, schools, and families with small children. Unlike cooking, which also eliminates pathogens, irradiation does not change the fresh charac ter of the product. It also has the benefits of delaying ripening of fruits and preventing sprouting in vegetables. Foods and other consumer products are treated by exposing the product to a source of gamma rays. Gamma rays are similar to other energy rays such as X-rays, microwaves, and even radio waves. The difference is in the length of the wave that af fects its ability to directly change cell functions or components. The energy of the wave breaks chemical bonds in the DNA # if if I mJm ia! « * - si'* y MORNING PROGRAM Pasture & Forage Management (Information, Displays, Special Pricing) Nutrient Management (Update on New Requnements, Compliance) AFTERNOON 7 PROGRAM Beef Cattle Nutrition (Presentation, Industry Experts, Displays) Livestock Facilities Demo • Tour Waffle Hill Farm 3332 Cool Branch Road Churchville, MD (Call for directions ) Gallagher™ • Miraco Kemin Preservatives Southern States Behlen Manufacturing W-W Livestock Systems LOCATION SPONSORS stands of organisms such as bac teria and insects so they cannot multiply and eventually die. Irra diation works mostly by indirect methods by forming free radicals from water (O and OH). The OH radicals are responsible for about 90 percent of the disruption the DNA in the living cells present. Many production factors also af fect the effectiveness of the irra diation treatment; growth phase of the bacteria, temperature, water and fat content of the food, and the presence of ingredients such as salt. The process is rather simple. The object being treated is passed through a protected area where it is bombarded with gamma rays. The rays pass through the product and the product is rendered safe. The two methods of producing gamma rays are either a radioac tive “source” such as cobalt or cesium or it is an electrically generated “beam” in a linear ac celerator. Electron beams are similar in many ways to X-rays but pro duce more energy and have a more destructive effect on bacte ria. In some cases, electron beam and X-rays are used in combina tion to increase the effect of the electron beam. The cobalt “source” is much less expensive to construct ini tially, but this is offset by the cost of disposing of the radioactive waste. Electron beam plants are more expensive to construct and they do not penetrate the prod ucts as well as the source type. Normally, the electron beam will penetrate only about two inches, which means a box of fro zen beef patties must be treated from both sides. The first research on irradia tion of meats began in the late 1800 s. The first patent was is sued for irradiation of meats in 1921. In 1953, the U.S. army became interested in a method of pre serving meat for troops in the field. They opened a research fa cility for testing irradiation at Natick, Mass. Later, food was ir- WAFFLE HILL AN(U S Bel Air FEED • SADDLERY • LAWN & GARDEN • PETS 424 N Mam Street, Bel Air, MD 21014 (410)838-6111 -(410)893-7721 • hAX (410) 838-6113 Website wwu themillofbelaircom Hours: M-Th 8-6 • Fri 8-7 • Sat 8-5 radiated for the astronauts in the space program. At this point, there are two processing plants designed to treat foods with ionizing radia tion. One in Plant City, Ha., pro cesses some fruits and vegetables using a cobalt source. Other plants are operating in Canada and Europe. Today a few foods such as wheat, potatoes, strawberries, and many consumer products are being treated by ionizing ra diation. Nearly all spices have been treated with irradiation to kill insects and other parasites. It was found that this treatment is both effective and safer than the old method of using ethylene oxide. Many fruits and vegetables are irradiated for such reasons as de layed ripening, reduced sprout ing, and removal of insects. The use of irradiation is widely used in medical/pharmaceutical prod ucts. Some examples are medical supplies such as alcohol wipes, cotton balls, adhesive bandages; contact lenses/cleaning solutions, eye droppers, and ointments; dental supplies; drug mixing/ dispensing systems; surgical in struments, surgical gloves, and gowns; syringes and needles; thermometers/covers; topical ointments; and animal vaccines. In addition, many consumer products are typically sterilized by irradiation such as baby bot tles and nipples, pacifiers, and teething rings; cosmetics; food packaging; pet food and rawhide dog toys; and feminine hygiene products. What about the safety of irra diating foods? Food officials around the world have given the stamp of approval to irradiation, even consumers in Europe con sume many foods which have been treated with irradiation. One issue that has been raised by some opponents is the ques tion of the food safety. First, the product is not radioactive. Even though they were treated with gamma rays, they were never ra dioactive. The effects on meat quality, another frequent con cern, are INFORMATION Displays • Demos Vendors & Industry Experts KOI INF FQITPMKNT Stalls • Waterers Bam Supplies • Fencing (Displays, Sales) Performance-Proven Cattle Annual Open House & Sale Lancaster Farming, Saturday, March 3,2001-A35 very low, there is no discernible changes in flavor or aroma at the lower levels approved today. The processes approved for ir radiation of meat products does not sterilize the product. It must still be properly handled before and after treatment. Some have used the term “electronic pas teurization” to describe the pro cess more accurately it is pas teurization, not sterilization, and it is being done through electron beams, not exposed to radioac tive materials. So, if this process really works and if it is really that safe, why hasn’t it been more widely adopt ed? Many food retailers across the country have made irradiat ed ground beef available to con sumers but have not advertised it. Why? Fear of being picketed by consumer groups. Many consumer advocate groups such as Center for Sci ence in the Public Interest (CSPI) have voiced strong oppo sition to the process. Their claim is that meat processors will relax other food safety practices if they have a final process step, which kills pathogens. Of course, this is untrue as meat processors view this process as another means to eliminate pathogens from their products. Other, more radical “consum er” groups have threatened store pickets and boycotts. It seems that food retailers and fast food restaurants have been intimated by threats of picketing by a few radical groups. One fast food spokesperson once said, prophetically, that ev eryone wants to be the first to be second to use irradiated meats. What he is saying is that no one wants to be subjected to negative publicity and public scrutiny of being first to adopt this technolo gy. After the initial onslaught of criticism and pickets, the next users of the product will have it easy. If consumers are not given the facts about the benefits of the treatment of meat with low doses of ionizing irradiation, they are likely to have enough concerns to avoid purchasing it. minimal. Because the dosage lev els of treat ment are All-Plant LIQUID PLANT FOOD 9-18-9 PLUS OTHERS' • Contains 100% white ortho phosphoric acid. Made in USA. • Non-corrosive. Won’t settle • Top quality. Excellent service • Newest equipment • Financially sound...and growing l Big Demand Requires More Distributors! □ I sell to farmers. How do I become your distributor? □ I’m a farmer. What’s the price? Where do I get it ? CALL or SEND FOR FACTS: Phone:Bl4-364-1349 ALL-PLANT LIQUID PLANT FOOD, INC. 821 State Rd. 511 N., RFD 3, Ashland, Ohio 44805
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