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Irradiation to Ensure the Safety and Quality of Prepared Meals

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Irradiation to Ensure the Safety and Quality of Prepared Meals D6.20.07 RC 864.2 Working Material LIMITED DISTRIBUTION Irradiation to Ensure the Safety and Quality of Prepared Meals Proceedings of the 2nd Research Coordination Meeting FAO/IAEA Coordinated Research Project held in Pretoria South Africa, 26-30 April 2004 Reproduced by the IAEA Vienna, Austria, 2004 NOTE The material in this document has been supplied by the authors and has not been edited by the IAEA. The views expressed remain the responsibility of the named authors and do not necessarily reflect those of the government(s) of the designating Member State(s). In particular, neither the IAEA nor any other organization or body sponsoring this meeting can be held responsible for any material reproduced in the document. JOINT FAO/IAEA DIVISION OF NUCLEAR TECHNIQUES IN FOOD AND AGRICULTURE INTERNATIONAL ATOMIC ENERGY AGENCY FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Irradiation to Ensure the Safety and Quality of Prepared Meals Report of the 2nd Research Coordination Meeting of FAO/IAEA Coordinated Research Project held in Pretoria, South Africa, 26-30 April 2004 Working Material Produced by the IAEA Vienna, Austria 2004 i EDITORIAL NOTE In preparing this publication for press, staff of the IAEA have made up the pages from the original manuscripts as submitted by the authors. The views expressed do not necessarily reflect those of the governments of the nominating Members States or of the nominating organizations. Throughout the text names of Member States are retained as they were when the text was compiled. The use of particular designations of countries or territories does not imply any judgment by the publisher, the IAEA, as to the legal status of such countries or territories, of their authorities and institutions or of the delimitation of their boundaries. The mention of names of specific companies or products (whether or not indicated as registered) does not imply any intention to infringe proprietary rights, nor should it be construed as an endorsement or recommendation on the part of the IAEA. The authors are responsible for having obtained the necessary permission for the IAEA to reproduce, translate or use materials from sources already protected by copyrights. TABLE OF CONTENTS Introduction ..............................................................................................................................1 Achievements ...........................................................................................................................2 Conclusions and Recommendations.......................................................................................13 Country Reports .....................................................................................................................16 A. ARGENTINA.............................................................................................................16 B. CHINA .......................................................................................................................20 C. GHANA......................................................................................................................24 D. GREECE....................................................................................................................29 E. HUNGARY................................................................................................................32 F. INDIA .........................................................................................................................38 G. INDONESIA ..............................................................................................................45 H. ISRAEL......................................................................................................................51 I. KOREA........................................................................................................................62 J. SOUTH AFRICA ........................................................................................................68 K. SYRIA........................................................................................................................73 L. THAILAND................................................................................................................78 M. UNITED KINGDOM ................................................................................................82 N. UNITED STATES .....................................................................................................93 Annex I, List of Participants ..................................................................................................98 Annex II, Programme...........................................................................................................108 Annex III, Publications to date.............................................................................................104 1. INTRODUCTION The prepared convenience foods sector has become a significant part of the economy of many developed countries with a similar trend evolving in developing countries, where many types of ethnic foods are now also prepared as convenience foods. For example, the prepared convenience foods sector in Ireland is a significant part of the Irish economy. In 2001, just under half of the sector's total output was exported for a value of 841 million Euro, representing a 12% annual increase. The sector's strong growth both in exports and in total sales has made it one of the fastest growing sectors of the food industry in many countries. Consumer studies carried out on convenience foods have shown that perceived time pressures contribute positively to the purchase of both prepared meals and take-away meals. Other reasons found to contribute positively to the purchase of prepared meals include not enjoying cooking for oneself, a value-for-money perception of convenience foods and different eating times of family members. As a consequence of the increased market for convenience foods particularly, the food industry is interested in developing ways for the production of prepared meals, which are safe to eat, have an acceptable shelf-life and are of good sensorial and nutritional quality. One technology with the potential to achieve these objectives is food irradiation, which is one of the most thoroughly researched food processing technologies ever developed. It is thought that research into the application of ionizing radiation to products such as prepared meals could be of unique benefit to the food industry, particularly in developing countries where the microbiological safety of many ethnic dishes is questionable and their shelf-life limited due to the conditions under which they are produced and stored. Food irradiation used on its own or in combination with other processes such as chilling could significantly enhance the microbial safety of such products as well as extending shelf-life. This is of special importance for the most vulnerable individuals in society such as the immunocompromised. Although extensive research has been carried out on the microbiological and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of mixed food systems such as prepared meals. In this CRP, the potential of using the irradiation technology for convenience foods is being investigated with regard to safety, shelf- life and overall quality, particularly in terms of sensory and nutritional quality. The products being investigated include a wide range of ethnic meals such as waakye from Ghana, biltong from South Africa, galbi from Korea, spicy chicken basil rice from Thailand, and kubba and borak from Syria. Other aspects of the CRP include the development of HACCP systems for prepared meals and research into consumer acceptance of irradiated food. The overall objective of this CRP is to evaluate the effectiveness of irradiation as a method to ensure the microbiological safety and extend the shelf-life of prepared meals, stored under ambient, chilled or frozen conditions and to evaluate the sensory quality of the treated products. The specific objective of the CRP is to use validated procedures for irradiation treatment and process control, and to use validated methods for assessing microbiological safety and quality as well as sensory evaluation of prepared meals mainly of ethnic origin. 1 2. MEETING The meeting was held at the University of Pretoria, South Africa from 26 - 30 April 2004 and was attended by Research Contract/Agreement holders from Argentina, China, Ghana, Greece, India, Indonesia, Israel, Korea, Syria, South Africa, Thailand, United Kingdom and United States of America, as well as five observers from South Africa. The list of participants is attached as Annex 1. Greece is a new participant within the CRP. Hungary is also a Research Contract holder but the investigator could not attend the meeting although a report was submitted and is included as part of Annex 3. The main objective of the meeting was to evaluate the achievements of the CRP during the last 18 months. The meeting was opened by Professor Johann Kirsten, Chairperson of the School of Agricultural & Food Sciences, University of Pretoria, who welcomed the participants of the RCM to South Africa and the University. Dr Tatiana Rubio-Cabello of the Food & Environmental Protection Section of the Joint FAO/IAEA Joint Division for Nuclear Techniques in Food & Agriculture, Vienna, thanked Professor Kirstein for his kind words of welcome and the University
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