1. William R. Henning Extension Meat Scientist Irradiation for Reducing Pathogens in Meat and Poultry

2. Use of Ionizing Radiation for Reducing Pathogens in Meat and Poultry NEW FRONTIERS FOR FOOD SAFTEY

3. What we hope to show you Science of the technology Current uses of Irradiation Plants in operation Why it is used Safety and efficacy How it affects pathogens What consumers think How it tastes

4. Why get involved? Irradiated ground beef is coming to a city near you, SOON Consumer activists will likely oppose it Fore-warned is fore-armed –Educate consumers before it is on the market Don’t want another GMO debate

5. What is the Role of an Extension Educator? Educator or Advocate

6. What is Food Irradiation? Provide energy which destroys DNA in bacteria, parasites, insects, molds SOURCE –Gamma Rays from radioactive material Cobalt 60 Cesium 137 Accelerated electron beams X-Rays

7. Ionizing Radiation When radiation strikes other material, it transfers energy this can cause HEATING, as with microwave cooking or, if there is enough energy, it can knock electrons out of of the material bombarded, breaking the molecular structure - thus leaving ions (free radicals) hence the name - Ionizing Radiation --

9. Terms to describe energy level Dose - amount of energy transferred –rad - old unit –gray (Gy) - new unit very large dose = 1 million rad = 10kGy or 1kGy = 100,000 rad –1 chest X-ray =.01 rad –natural background = 0.1 rad/year

10. Levels of Food Irradiation Radurization (low) < 1 kGy –vegetable sprouting, fruit ripening, insect sterilization Radicidation (medium) 1-10 kGy –kills most pathogens and many food spoilage organisms, kills insects and parasites Rappertization (high) > 10kGy –can sterilize by killing all bacteria and viruses

11. History of Use of Radiation 1895 - first work with ionizing radiation 1921 - first US patent for use of irradiation 1930’s - US Army commissions MIT to determine if irradiation preserves meat 1953 - US Army opens Natick Laboratory to be one of the “Atoms for Peace” technology 1965 - Office of Surgeon General concludes that foods irradiated (<65kGy) are safe 1983 - FDA approved irradiation of Spices

12. Current Uses of IR Medical/Pharmaceutical Products –Airways and tubes –Alcohol wipes –Bandages –Blood –Contact Lenses –Cotton Balls –Dental anchors, burrs and sponges –Drug mixing/dispensing systems

13. More... –Enzymes –Eye droppers and ointments –Fetal Probes –Instruments –IV Administration sets –Liquid detergents –Lubrication gels –OR towels –Petri dishes –Prostheses –Surgical Gloves –Surgical gowns –Sutures –Syringes and needles –Thermometers/covers –Tongue Depressors –Topical Ointments

14. Consumer Products... Adhesive bandages Animal vaccines Baby bottle nipples Contact lens cleaning solutions Cosmetics Dairy and Juice containers Disposable nurser bottles Food packaging Pacifiers and teething rings Pet food Rawhide dog toys Tampons

15. Current Food Applications Spices, Herbs, Dehydrated Vegetables and Seasoning Mixtures Strawberries Papayas Mangos Poultry Mushrooms

16. Spices, Herbs, Dehydrated Vegetables & Seasoning Mixtures Irradiated in N. America

17. Why are we interested in Meat Irradiation? E. coli and other pathogens can’t eliminate with multiple hurdles –HACCP –intervention strategy improved dressing procedures close visual inspection lactic acid rinse hot water steam pasteurization

18. Current Regulatory Changes 1987 - FDA approved irradiation of pork for Trichina control (0.3-1.0 kGy) 1992 - FDA approved irradiation for fresh or frozen packaged poultry to control bacteria (1.5- 3.0 kGy) 1998 - FDA approved use in fresh or frozen beef to control pathogens- (1.5 - 4.5 kGy) 1999 or early 2000 - USDA final rule for beef...

19. Levels approved for meats 0.3 - 1.0 kGy for control of Trichina in pork up to 3.0 kGy for control of pathogens in fresh or frozen packaged poultry up to 4.5 kGy for pathogen control in uncooked/refrigerated meat up to 7.0 kGy for pathogen control in uncooked/frozen meat

20. Levels approved in other foods Wheat 0.2-0.5 kGy (insect disinfestation) Potatoes 0.05-0.15 kGy (sprout inhibition) Fruit 1 kGy max (ripening delay) Vegetables 1 kGy max (disinfestation) Spices 30 kGy max (microbial control) Animal and Pet food (2-25 kGy) (Salmonella control)

21. Labeling Requirement

22. The Radura must be on the label

23. Source vs. Electron Beam Source costly to build source loses power (disposal) worker safety and environmental concerns better penetration (but slower) Electron Beam safer for workers and environment faster more costly to build and operate

24. Irradiation Facilities in Use 36 countries approved irradiation –140 irradiation facilities –115 for medical products US 40 irradiation facilities 2 for food treatment –FOOD TECHnology Service, Plant City, FL –Titan, Sioux City, IA (to be open soon)

25. Titan Plant Commitment IBP Cargill (Excel) Emmpak Foods Hawaii Pride Huisken Meats

26. Bridgeport, NJ

27. Dual X-Ray & E-Beam System

28. Wheeled Conveyor

31. Uses and Limitations Use on finished, packaged product Fresh or frozen E-beam penetration 2 ½ - 3 inches May have to treat both sides Source is slower Need to change source in 5 years

32. Drawbacks Consumer perception –is food safe to eat –is the environment safe nutrient loss off flavor, aroma, color

33. Cost:Benefit Costs Benefits Drawbacks Dangers

34. Costs Not enough being done to get true cost estimated cost –$.05 - $.10 / lb –plus cost of transportation –One retailer was charging a premium of $.75/lb

35. Public Concerns?? Will new potentially harmful, chemical compounds be created in irradiated foods? Would nutrients be lost if foods were irradiated? Can unscrupulous processors use irradiation to conceal contamination of spoiled foods? Will workers or others be exposed to dangerous levels of radiation?

36. Human Health (potential) Unique radiolytic products (URP) Cancer –polyploidy Spoiled/decaying food Environmental contamination

37. Are Consumer Concerns Warranted?

38. Sensory and Physical Aspects of Irradiated Muscle Foods Off-odors/off-flavors changes relative to dose –< 4kGy - not detectable –4-10 kGy - sulfurous odors (wet dog hair) –pork and chicken - little off odors –minimized by irradiating at subfreezing temp. –minimized by irradiating in absence of O 2 reduces peroxides

39. Sensory and Physical Aspects of Irradiated Muscle Foods Color changes –raw and cured meats turn brown –cooked meat turns pink (converts back after exposure to oxygen) Dependent on dose

43. Reported Vitamin losses from Irradiation

45. Will they buy it?? Strawberries - 1992, over 1000 pints sold in 5 days in North Miami Beach Poultry - 1993, sold out of boneless breasts in 2 days in Northbrook, IL Poultry - has sold irradiated poultry since 1993

47. What do Consumers Think? Gallop interview –54% would buy (after irradiation was explained) University of GA –45% would buy (if labeled) –17% would not –38% undecided Kansas State (preceded by educational material) –75% would buy –70% DID buy

48. I hope this has helped you understand more about the application of irradiation in meat. Thank you Questions?

49. Consumer education will work There is no health risk There is no environmental risk It will reduce pathogens It will not replace other food safety procedures Low levels will not affect palatability We will produce a safer product

50. Wheeled Conveyor

51. Tote System

52. Roller Conveyor

53. Single System X-Ray