Gamma ray irradiation is more effective than the electron beam version in the reduction of bacterial populations in ground beef and has no adverse effect on quality and sensory characteristics such as colour, chewiness, and taste, according to Korean...
Treating chicken breast meat with a mixture of organic acids and plant extracts can greatly reduce the presence of pathogenic bacteria, according to new research from the US-based Food Safety Consortium.
The US Food and Drug Administration (FDA) is proposing to revise
its labeling regulations for irradiated foods and supplements,
suggesting that some irradiated foods could be labeled as
"pasteurized".
A survey of dried noodles on the market by Ireland's regulator
highlights the problems food companies face in meeting regulations
on irradiation in the EU and worldwide.
The US Government's food safety leader, Elsa Murano, has said that
despite irradiation being an effective way to maintain the safety
of meats, companies are still slow on the uptake.
Surebeam, the leading US food irradiation provider, has lambasted
allegations made by Public Citizen that its directors have received
excessive pay-outs.
US food irradiation specialists Surebeam and Food Technology have
both announced quarterly results which indicate that, despite the
recent E. coli outbreaks, uptake of irradiation is still not widely
accepted in the US.
US food companies can seek federal approval to avoid using the word
"irradiation" on labels of foods treated with the disease-killing
process, and instead use language such as "cold pasteurisation,"
the US Food...
Adding vitamin E to irradiated meat could help reduce unpleasant
odours and colours that put consumers off, according to a study
presented at the American Chemical Society's annual conference held
this week in Boston, USA.
