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Advanced Decontamination Technologies: Irradiation

  • Eun Joo Lee
  • Dong U. Ahn
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS)

Introduction

Bacterial food-borne illnesses account for an estimated 76 million cases, 325,000 hospitalizations, and 5,000 deaths each year in the United States (CDCP, 2005), and 5,300 food-borne outbreaks in Europe resulted in 5,330 hospitalizations and 24 deaths in 2005 (Aymerich, Picouet, & Monfort, 2008). Major food-borne pathogens of concern include Escherichia coli O157:H7, Campylobacterjejuni/coli, Salmonella spp., Listeria monocytogenes, Clostridium botulinum/perfringens, Staphylococcus aureus, Aeromonas hydrophylia, and Bacillus cereu, and spoilage microorganisms include Pseudomonas, Acinetobacter/Moraxella, Aeromonas, Alteromonas putrefaciens, Lactobacillus, and Brochothrix thermosphecta (Mead et al., 1999).

Meat is one of the major foods that cause food-borne illness in human and thus meat sanitation systems are required to use various intervention strategies to reduce or eliminate bacteria. Preharvest reduction of microorganisms in livestock and postharvest decontamination...

Keywords

Lipid Oxidation Dimethyl Disulfide Vacuum Packaging Irradiate Food Food Irradiation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Animal Science DepartmentIowa State UniversityAmesUSA

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