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.
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.
A major congress on food irradiation will be held in Chicago from 5
- 7 May 2003. The organisers are seeking to promote the use of
irradiation, unaccepted in many parts of the world, as a sanitary
and phytosanitary treatment for foods.