Gallup finds consumer support: AMI lauds irradiation OK by FDA
- Unzappable bugs. // Earth Island Journal;Summer96, Vol. 11 Issue 3, p14
Cites research at Louisiana State University in Baton Rouge which shows that the D. radiodurans bacteria that shrugs off radiation blasts five times stronger than the government's recommended dose for irradiating beef. Creation of radiation-proof bacteria from the irradiation of foods.
- Implementation of food irradiation process should be done expediently and quickly. Kesler // Nation's Restaurant News;10/11/99, Vol. 33 Issue 41, p35
Calls for the quick and expedient implementation of a controlled irradiation process that destroys harmful microorganisms in meat products in the United States. Effectiveness of the process in preventing meat contamination; Role of the US Food and Drug Administration in determining the safety...
- Is Meat Irradiation Safe? Boothe, Richard M. // DollarSense;Spring2000, p14
Reports on the United States Department of Agriculture's approval of the irradiation of red meat to kill bacteria and other microorganisms on December 14, 1999. Means by which meat can be irradiated; Safety concerns raised regarding irradiation.
- Consumer Reports misses the point. Roybal, Joe // BEEF;Aug2003, Vol. 39 Issue 12, p4
Comments on an article about irradiated meat published in the August issue of the periodical 'Consumer Reports' in the U.S. Irradiation of meat as a food safety tool; Research on consumer attitudes toward food safety and quality; Concerns over the effects of radiation on the body.
- Irradiated Food in School Lunches. Williams, Rose Marie // Townsend Letter for Doctors & Patients;Oct2003, Issue 243, p56
Discusses the efficacy of ionizing radiation in reducing the number of disease causing organisms from several vectors. Significance of proper cooking of any meat product in destroying pathogens; Promotion of food irradiation by the government as the solution to eliminating food-borne illnesses...
- HOW TO REDUCE RISK AND PREVENT QUALITY CHANGES WITH ELECTRONIC PASTEURIZATION. Koutchma, Tatiana // Meatingplace;Dec2014, Vol. 22 Issue 12, p68
The article focuses on methods to reduce risk and prevent quality changes while using irradiation method for preserving meat, along with discussion on issues such as consumer acceptance, occupational hazard, and transport related to the use of gamma irradiation technology for meat.
- Knowledge, Attitude, and Practice of the Use of Irradiated Meat among Respondents to the FoodNet Population Survey in Connecticut and New York. Hoefer, Dina; Malone, Shauna; Frenzen, Paul; Marcus, Ruthanne; Scallan, Elaine; Zansky, Shelley // Journal of Food Protection;Oct2006, Vol. 69 Issue 10, p2441
Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer...
- Lipid changes in Italian salami induced by irradiation. Zanardi, E.; Conter, M.; Ghidini, S.; Ianieri, A. // Veterinary Research Communications;Sep2009, Vol. 33 Issue 0, p269
This article presents a study which determined the effects induced by irradiation on the lipids in Italian salami. Researchers subjected Italian Milano Salami to irradiation treatment at three different doses. They observed changes in lipids in meat products treated with low irradiation doses....
- The effect of gamma irradiation and vacuum packaging upon selected quality traits of refrigerated ostrich meat. Part 1. Microbial assessment. Jouki, Mohammad; Yazdi, Farideh Tabatabaei // Animal Science Papers & Reports;
The aim of the study was to evaluate the effects of gamma irradiation and vacuum packaging as combined process for improvement of ostrich meat shelf life. Ostrich meat was vacuum-packaged and irradiated at 0, 1 and 3.0 kGy. Bacterial growth and sensory quality were determined at 1, 7, 14 and 21...