Overview of applications of radiation processing in combination with conventional treatments to assure food safety

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2 Overview of applications of radiation processing in combination with conventional treatments to assure food safety Lacroix, M.*1, Turgis, M. 1, Borsa, J.2, Millette, M.1, Salmieri, S. 1, Caillet, S.1, Han, J. 1 1 INRS-Institut Armand-Frappier Canadian Irradiation Centre 531 des Prairies, Laval H7V 1B7 Qc Canada 2 MDS Nordion 447 March Road, Kanata, Ontario Canada K2K 2P7 IMRP September 20-25, 2008, London

3 Novel Functional Ingredients for Enhancing the Effectiveness of Irradiation in Food Processing

4 Background to this work What we ve done Main results of our studies Implications of the findings Future opportunities and needs

5 Irradiation of any food must satisfy three objectives 1- Adequate kill of target micro-organisms 2-Retention of high quality of product 3-Avoidance of radiation-induced sensory detriment Challenge is to ensure the simultaneous attainment of these goals

6 What we ve done Examined the effect of common anti-oxidants and other additives on radiation sensitivity of pathogens

7 Meat Shelf life evaluation and destruction of pathogens in presence of selected additives in ground beef treated under air or under MAP

8 Vegetable Using selected additives, MAP packaging and irradiation Listeria growth inhibition Assure the Safety

9 Method used Ground beef or ready-to-eat carrots with additive and test organism. Irradiation to specified doses. Determine surviving bacteria as function of radiation dose. Plot radiation survival curves and calculate D 10.

10 Bacterial Radiosensitivity D 10 (control) / D (treatment) 10 10

11 Beef 7 7 Log (CFU/g Control air Cinnamon air Oregano air Mustard air 0 0,2 0,4 0,6 0,8 1 1,2 1,4 Irradiation dose (kgy) 1 Log (CFU/ 6 control air Cinnamon air 5 Oregano air mustard air ,2 0,4 0,6 0,8 1 1,2 1,4 1,6 Irradiation dose (kgy) E.coli-air E.coli-MAP

12 Beef 7 7 Control air Log (CFU/ control air Cinnamon air Oregano air mustard air Log (CFU/ Control MAP Cinnamon MAP Oregano MAP Mustard MAP 0 0 0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 Irradiation dose (kgy) 0 0 0,2 0,4 0,6 0,8 1 1,2 1,4 Irradiation dose (kgy) Salmonella-Air Salmonella-MAP

13 Carrots: Listeria content Control (air) Control (MAP) Control (air) Trans-cinnamaldehyde (air) Trans-cinnamaldehyde (MAP) Log CFU/g 4 3 Log CFU/g ,0 0,3 0,6 0,9 1,2 1,5 1,8 2,1 2,4 Irradiation dose (kgy) 0 0,0 0,3 0,6 0,9 1,2 1,5 1,8 2,1 2,4 Irradiation dose (kgy)

14 Shelf Life determination and Food safety

15 Beef: Microbial content Treatment Day 1 Day 7 Day 7 Day 7 Total count Air / MAP Total count Air / MAP Pseudomonas Air / MAP LAB Air / MAP Control 7.32 / 6.25* >7 / >7 >7 / >7 >7 / >7 1.5 kgy 2.57 / < / / / kgy / < / < / < / <10 Cinnamon 1.5 kgy + Oregano 3.08 / / < / < / < kgy + Mustard 2.6 / < / < / <10 <10 / <10 LAB: Lactic acid bacteria ; * Log CFU/gr

16 Listeria content in ready to eat carrots Treatment Day 1 (Log CFU/gr) Day 7 (Log CFU/gr) Control 0.25 kgy Air 0.50 kgy Air 0.25 kgy MAP 0.50 kgy MAP Cinnamon kgy Air Cinnamon kgy MAP < < <1

17 Summary Active edible coating Anti-oxidant and flavouring additives, MAP irradiation treatment Assure the safety of Food during storage period

18 Technical implications In regards to sensory quality Additive can provide protection via a dual action anti-oxidant and radiosensitization

19 In regards to microbial kill the right additive and / or MAP can Enhance the effectiveness of the radiation against bacteria by Lowering the dose required for a given kill, or by Increasing level of kill for a given dose

20 Commercial implications by using the right additive Get a better product quality More microbial kill for a given dose Better sensory quality Economically, lowering processing cost

21 Commercial opportunity Exploit the radiosensitization functionality of food ingredients with irradiation for different types of foods

22 Acknowledgements The Natural Sciences and Engineering Research Council of Canada (NSERC) and MDS NORDION (OTTAWA, Ontario, Canada).

23 Thank you Monique Lacroix, Ph.D. Professor INRS-Institut Armand-Frappier Canadian Irradiation Centre 531 des Prairies Laval H7V 1B7 Qc Canada Tel ext 4489 Fax monique.lacroix@iaf.inrs.ca