Elimination of foodborne pathogens by ionising radiation

Half a century of research and development proved that amongst the alternative decontamination processes "radiation pasteurization" is one of the most efficient technologies for inactivation of non-sporeforming bacteria[ pathogens from solid foods. The chapter summarizes general scientific and technological considerations of ionising radiation treatments. It surveys recent scientific literature on radiation decontamination of some solid foods of animal origin such as fresh and further processed poultry, red meats and meat products as well as fish, shellfish and other fishery products. The status of public health acceptance and legislation of irradiated foods, irradiation process control and analytical detection of irradiated foods are briefly described. Recent developments on commercial application, particularly in the USA, South-East Asia, and Latin America are reported and obligation of experts of food safety in public understanding and acceptance of the process is pointed out.