Irradiation to Ensure the Safety and Quality of Prepared Meals | IAEA

(1)

(2)

THE SAFETY AND QUALITY

OF PREPARED MEALS

(3)

The Headquarters of the Agency are situated in Vienna. Its principal objective is “to accelerate and enlarge the contribution of atomic energy to peace, health and prosperity throughout the world’’.

(4)

THE SAFETY AND QUALITY OF PREPARED MEALS

RESULTS OF THE COORDINATED RESEARCH PROJECT ORGANIZED BY THE JOINT FAO/IAEA DIVISION OF

NUCLEAR TECHNIQUES IN FOOD AND AGRICULTURE (2002–2006)

INTERNATIONAL ATOMIC ENERGY AGENCY VIENNA, 2009

(5)

IAEA Library Cataloguing in Publication Data

Irradiation to ensure the safety and quality of prepared meals. — Vienna : International Atomic Energy Agency, 2009.

p. ; 24 cm.

STI/PUB/1365

ISBN 978–92–0–111108–1 Includes bibliographical references.

1. Radiation preservation of food. 2. Food safety measures.

I. International Atomic Energy Agency.

VICL 09–00560

All IAEA scientific and technical publications are protected by the terms of the Universal Copyright Convention as adopted in 1952 (Berne) and as revised in 1972 (Paris). The copyright has since been extended by the World Intellectual Property Organization (Geneva) to include electronic and virtual intellectual property. Permission to use whole or parts of texts contained in IAEA publications in printed or electronic form must be obtained and is usually subject to royalty agreements. Proposals for non-commercial reproductions and translations are welcomed and considered on a case-by-case basis. Enquiries should be addressed to the IAEA Publishing Section at:

Sales and Promotion, Publishing Section International Atomic Energy Agency Wagramer Strasse 5

P.O. Box 100

1400 Vienna, Austria fax: +43 1 2600 29302 tel.: +43 1 2600 22417

email: sales.publications@iaea.org http://www.iaea.org/books

February 2009 STI/PUB/1365

(6)

The consumption of prepared meals has increased enormously during the last decade, not only in developed countries but also in developing countries where many types of ethnic foods are now also prepared as convenience foods.

Consumer studies carried out on the consumption of these types of foods have shown that perceived time pressures contribute positively to the purchase of both prepared meals and takeaway meals. Other reasons are also mentioned in the literature, among them are the increasing proportion of working women outside of the home, not enjoying cooking for oneself and the need of family members to eat at different times.

Traditionally, prepared meals are retort processed, or, more recently, stored frozen, whereas an increasing demand exists for chilled commodities, partly due to their fresh appearance. However, the chilled prepared meals are non-sterile and potential survival of some pathogenic microorganisms and/or post-processing contamination before packaging creates microbiological risks and a considerable limitation of shelf life. This is particularly important for countries where the microbiological safety of many ethnic prepared meals is questionable and their shelf life limited due to the conditions under which they are produced, stored and distributed.

Food irradiation used on its own, or in combination with other technologies, could significantly enhance the microbial safety of such products as well as extend their shelf life. Although extensive research has been carried out on the microbiological, chemical, nutritional and sensorial effects of irradiating individual uncooked food items, little work has been reported on the irradiation of complex food systems such as prepared meals.

In 2002, the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture initiated in a Coordinated Research Project on Irradiation to Ensure the Safety and Quality of Prepared Meals. This project included the studies of participants from different regions of the world. In total, more than 50 different prepared meals were investigated. This publication presents the results of studies conducted over a five year period (2002–2006) on the safety, shelf life and overall quality of the meals stored under ambient, chilled or frozen conditions.

Special thanks are due to J. Farkas and C. Mohácsi-Farkas who assisted in finalizing this manuscript for publication. The IAEA officer responsible for selecting the participants and organizing the first research coordination meeting in Vienna was P. Loaharanu. The officer responsible for subsequent follow-up of the project, as well as the preparation of this publication, was T. Rubio-Cabello of the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture.

(7)

Although great care has been taken to maintain the accuracy of information contained in this publication, neither the IAEA nor its Member States assume any responsibility for consequences which may arise from its use.

The use of particular designations of countries or territories does not imply any judgement 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.

(8)

SUMMARY . . . 1 Safer prepared meals for immunocompromised patients and the general

consumer by gamma irradiation . . . 29 P. Narvaiz, C. Horak, M. Campos, P. Veronesi, E. Cossani,

L. Lound, A. Gasparovich, G. Liendo, J. Hovsepian, G. Mengoni Irradiation of prepared meals for microbiological safety and shelf

life extension . . . 53 J. Nketsia-Tabiri, A. Adu-Gyamfi, F. Apea Bah

Part I: Improvement of the microbiological safety of two chilled

semi-prepared meals by gamma radiation . . . 81 J. Farkas, É. Andrássy, L. Mészáros, K. Polyák-Fehér, J. Beczner, Ö. Gaál, V.K. Lebovics, A. Lugasi

Part II: Effects of gamma irradiation on lipid and cholesterol oxidation in mechanically deboned turkey meat . . . 95 J. Farkas, É. Andrássy, L. Mészáros, K. Polyák-Fehér, J. Beczner, Ö. Gaál, V.K. Lebovics, A. Lugasi

Part III: Comparing observed growth of selected test organisms in food irradiation studies with growth predictions calculated by

ComBase softwares . . . 103 J. Farkas, É. Andrássy, L. Mészáros, K. Polyák-Fehér, J. Beczner, Ö. Gaál, V.K. Lebovics, A. Lugasi

Radiation processing to ensure the safety and quality of ethnic

prepared meals . . . 109 A. Sharma, R. Chander, S.P. Chawla, S.R. Kanatt, V.S. Dhokne,

A.S. Bawa

Irradiation to ensure the safety and quality of some ethnic soups,

snacks and Yunan chicken . . . 131 Z. Irawati, Harsojo, C.M. Nurcahya, F. Anas, L. Natalia

Part I: Hazard, sensorial and economic implications of applying the hazard analysis and critical control points to irradiated

ready-to-eat meals . . . 163 Y.F. Haruvy

(9)

ready-to-eat meals . . . 181 Y.F. Haruvy

Microbial inactivation and shelf life extension of Korean traditional

prepared meals by irradiation. . . 197 C. Jo

Use of irradiation to improve the safety and quality of ethnic South African foods

Part I: Combined edible coating and irradiation treatment on

sensory and microbiological quality of moist beef biltong . . . 219 A. Minnaar, K. Nortjé, A.M.A. Parry-Hanson, E.M. Buys

Use of irradiation to improve the safety and quality of ethnic South African foods

Part II: Effect of gamma irradiation on the sensory and

microbiological quality of ready-to-eat bovine tripe . . . 231 A. Minnaar, K. Nortjé, A.M.A. Parry-Hanson, E.M. Buys

Effect of gamma irradiation on the microbial load and chemical and

sensory properties of locally prepared fast meals . . . 245 M. Al-Bachir

Use of irradiation to improve the safety and quality of Thai prepared

meals . . . 271 A. Noomhorm, T. Koomsanit, K. Pungsawat, T. Theamhong,

W. Srisawas, P. Sirisoontaralak, P. Vongsawasdi, A. Vitittheeranon Effect of gamma irradiation on the quality of ready meals and their

meat components . . . 313 E.M. Stewart

Consumers’ willingness to pay for irradiated prepared ground beef . . . 343 R.M. Nayga, Jr., R. Woodward, W. Aiew

ANNEX I: BIBLIOGRAPHY . . . 363 ANNEX II: ADDITIONAL READING . . . 367 LIST OF PARTICIPANTS . . . 373

(10)

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, 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 and takeaway meals. Other reasons found to contribute positively to the purchase of prepared meals include the convenience of not cooking for oneself, a value for money perception of convenience foods and different eating times of family members. With rapid urbanization and change in socioeconomic status, and an ever increasing proportion of working women, the tendencies are similar in developing countries.

Traditionally, prepared meals are retort processed or, more recently, stored frozen, whereas an increasing demand exists for chilled commodities, partly due to their fresh appearance, which is more appealing to the consumer than canned or frozen meals. Freezing and retort processing are also more energy demanding. Chilled prepared foods, however, are non-sterile and potential survival of some pathogenic microorganisms and/or post-processing contamination before packaging create microbiological risks and experience a considerable shortening of shelf life. For example, in Germany, a survey of prepared cooked meat products showed an incidence rate of 3.7% for Listeria monocytogenes. In the ethnic Korean food, kimbab, Salmonella spp.¹ is found in some instances, especially in the summer².

1 NOACK, D.J., JOECKEL, J., Listeria monocytogenes: Occurrence and signifi- cance in meat and meat products and experience with recommendation for its detection and assessment, Fleischwirtschaft 73 (1993) 581–584.

2 KANG, Y.S., et al., Prevalence of Staphylococcus aureus in kimbab, J. Food Hygiene Safety 19 (2002) 35–44.

(11)

Even frozen foods are not necessarily safe if already contaminated by pathogenic bacteria. This safety problem is even more aggravated in the case of chilled foods, which are more vulnerable to temperature abuse or instabilities in the ‘cold chain’. This can result in the growth of psychrotrophic pathogens. In addition to this problem, chilled prepared meals have a limited shelf life under chilling conditions, thereby limiting the geographical area in which they can be marketed. Therefore, technologies that will improve their microbiological safety, while extending the shelf life, are required.

As a consequence of the increased national and international interest in the marketing of convenience and prepared foods, the food industry needs to find new ways of producing safe and high quality prepared meals. One technology with a particular potential to achieve these objectives is food irradiation.

It is thought that research into the application of ionizing radiation to products such as prepared meals could be of ultimate benefit to consumers, industry and trade. This is particularly important for countries where the microbiological safety of many ethnic prepared meals is questionable and their shelf life limited due to the conditions under which they are produced, stored and distributed. Food irradiation used on its own or in combination with other technologies 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. It is estimated that this group comprises 20% of the total world population, whether they are hospitalized or not.

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 complex food systems such as prepared meals. In this coordinated research project (CRP), the potential of using irradiation technology for convenience foods has been investigated with regard to safety, shelf life and overall quality, particularly in terms of sensory acceptance. A wide range of ethnic meals, as well as meal components, were investigated with the objective of meeting continual changes in consumer demand worldwide.

Other aspects of the CRP included the adoption of a hazard analysis critical control point (HACCP) system for prepared meals and research into consumer willingness to purchase irradiated food at a premium price. The scope of the CRP was therefore wide ranging.

The overall objective of this CRP was to evaluate the effectiveness of irradiation as a method of ensuring the microbiological safety and extending the shelf life of prepared meals, stored under ambient, chilled or frozen conditions, and to evaluate the sensory quality of the treated products.

(12)

The specific objective of the CRP was to use validated procedures for irradiation treatment and process control, and to use validated methods for assessing microbiological safety and quality as well as the sensory quality of prepared meals, mainly of ethnic origin.

2. ACHIEVEMENTS

2.1. General achievements

The participants carried out research into more than 50 different prepared meals. Table 1 summarizes the dishes investigated as well their composition, intrinsic qualities and the analyses carried out in order to determine their overall safety and quality.

2.1.1. Animal based prepared meals

The efficacy of radiation processing for the microbiological safety and quality of more than 30 prepared meals with beef, chicken, pork, mutton or prawns as a major component was investigated (Table 1). The meals included cannelloni, empanadas, sandwiches (ham and cheese), chicken pie, soups, Yunan chicken, Thai spicy chicken, poached chicken, chicken chilli, chicken masala, bulgogi, galbi, kubba, borak, sheesh tawoq, prawn pulao and khichadi.

The optimum gamma radiation doses were found to be in the range of 2–4 kGy for a majority of the meals in order to achieve microbiological safety and the desired sensory quality. Challenge studies with pathogens such as Escherichia coli, L. monocytogenes, Staphylococcus aureus and Salmonella spp., revealed that doses employed eliminated the test organisms, thus demonstrating improvement in the microbiological safety of these products. In general, the shelf life of the meals was extended from one week to more than three weeks at chilled temperatures, depending upon the characteristics of the meals. No significant changes were observed with regard to physical and chemical properties such as pH, water activity and lipid peroxidation of the meals. There was no significant difference in the overall acceptability of the meals at the optimal doses of gamma radiation. In addition, it was found that using natural antioxidants such as vitamin C, vitamin E and flavonoids (quercetin, epicatechin and resveratrol) could enhance the quality of the meat component of irradiated meals by successfully reducing the occurrence of oxidative rancidity. Shelf life studies conducted at abuse temperatures emphasized the importance of maintaining the ‘cold chain’ during production and storage of irradiated prepared meals.

(13)

TABLE 1. PREPARED MEALS/MEAL COMPONENTS STUDIED Country Animal based products Vegetable/fruit based

products/miscellaneous Argentina Cannelloni

Empanadas

Sandwich (ham and cheese) Chicken pie

Eggs (hard boiled)

Salad Fruit salad Custard Bread pudding Fruit based dessert Ghana Poached chicken meal

Beef tripe (with jollof rice) Fried fish (with waakye)

Jollof rice (rice cooked in tomato sauce)

Waakye (co-boiled rice and cowpeas, and vegetable salad) Hungary Cordon bleu (reconstituted turkey

meat with cheese and ham) Filled pasta products (tortellini)

India Prawn masala

Prawn pulao

Mutton shami kebabs Chicken chilli Chicken biryani Prawn pulao

Poha (made from rice pressed into flakes)

Upma (cooked semolina/

cracked wheat and spices) Mixed vegetables Rice

Vegetable pulao

Khichadi (cereal/legume gruel) Indonesia Black soup

Oxtail soup

Chicken vegetable soup Chicken sweetcorn soup Yunan chicken

Croquette Risolle Spring rolls

Republic of Korea

Bulgogi (cooked beef with vegetables)

Galbi (marinated beef ribs)

Kimbab (cooked rice rolled in dried seaweed)

Kimchijumeokbab (cooked rice mixed with fermented vegetables and fried pork) South Africa Beef biltong

Ready-to-eat bovine tripe Syrian Arab

Republic

Kubba (spicy mince coated with ground wheat)

Borak (lamb in dough/cheese in dough)

Sheesh tawoq (spicy, boneless chicken)

(14)

2.1.2. Vegetable–fruit based prepared meals and miscellaneous meals

Radiation processing of two of the most popular vegetarian meals consumed in India, namely vegetable pulao and mixed vegetables, was stand- ardized. These samples were found to be contaminated by potentially pathogenic bacteria such as S. aureus and spoiled within two weeks. Contrary to this, no viable bacterial growth was observed in samples treated with gamma radiation (2 kGy) up to 30 d in storage. It was concluded that these meals treated with 2 kGy were microbiologically safe, with a shelf life of a month.

This would be a significant advantage to processors, retailers and consumers.

Studies carried out showed that some of the vegetable based prepara- tions, including fruit salad, custard and bread pudding, could be decontaminated by radiation processing for immunocompromised patients. A dessert composed of fresh apples and pear cubes mixed with strawberry flavoured gelatine jelly and soft white cheese, packaged in polypropylene and refrig- erated at 5°C, was successfully decontaminated by 1.5 kGy of gamma radiation, attaining a 3 log cycle reduction in total bacteria counts (TBCs) with acceptable sensory quality throughout a week of storage, which doubled its shelf life. A Salmonella enteritidis challenge test showed that this dose was sufficient to reduce its counts by 6 log cycles, which ensured a good level of safety.

Gamma radiation of a carrot, hard boiled egg and tomato salad at a dose of 2 kGy, packaged in polypropylene, covered with PVC film and stored at 5°C was sufficient to attain a 6 log cycle reduction in S. enteritidis counts. The TBCs were reduced by 3 or 4 log cycles with few detrimental effects on sensory quality.

Thailand Thai spicy chicken basil rice (kao ka pao kai)

Stir fried rice noodle with dried shrimp (pad Thai)

Steamed sticky rice with roasted chicken and papaya salad (kao neaw som tom) United Kingdom Chicken masala

Minced beef patties Salmon meat patties

TABLE 1. PREPARED MEALS/MEAL COMPONENTS STUDIED (cont.) Country Animal based products Vegetable/fruit based

products/miscellaneous

(15)

The sensory quality of cooked rice irradiated at more than 2 kGy was found to be unacceptable in terms of texture and colour. For steamed sticky rice, a dose of 3 kGy was enough to control L. monocytogenes and E. coli during chilled storage when stored for more than 8 weeks. Doses of 4 kGy are recommended for stir-fried rice noodles with sauces and dry shrimp. Similar results were obtained for jollof rice, 3 kGy extended its shelf life under chilled storage for 28 d without significant effects on its sensory quality.

Gamma irradiation with doses of 5–7 kGy of four frozen soups which were vacuum packaged within laminated pouches of polyester/aluminium foil/

LLDPE and made of different basic materials, having moisture contents between 69 and 86%, could reduce microbial load by 2 or 3 log cycles and extend the shelf life to 3 months at 5 ± 2°C, without impairing sensory quality.

A challenge test result indicated that 5–7 kGy doses were sufficient to reduce the population of Clostridium sporogenes by 6 or 7 log cycles.

2.2. Additional achievements

In addition to the general achievements, some participants carried out studies on the following issues:

• Predictive microbiological modelling;

• HACCP;

• Consumer studies;

• Studies with immunocompromised patients.

2.2.1. Predictive microbiological modelling

As a result of intensive predictive microbiological modelling activities, several computer programs and software became available recently for facili- tating microbiological risk assessment. Among these tools, the establishment of ComBase, an international database and its predictive modelling softwares of the Pathogen Modelling Program (PMP) set up by the USDA Eastern Regional Research Center and the Food Micromodel/Growth Predictor by the United Kingdom’s Institute of Food Research have been the most important.

Under the CRP, the PMP 6.0 software version of ComBase was used for a preliminary trial to compare observed growth of selected test organisms in relation to irradiated food studied under previous FAO/IAEA coordinated food irradiation research projects (D6.10.23 and D6.20.07). The results of challenge tests with L. monocytogenes inoculum in untreated or irradiated experimental batches of semi-prepared breaded turkey meat steaks (cordon bleu), sliced tomatoes, sliced watermelon, sliced cantaloupe and sous vide

(16)

processed mixed vegetables, as well as S. aureus inoculum of a pasta product, tortellini, were compared with their respective growth models under relevant environmental conditions. This comparison showed good fits in the case of non- irradiated and high moisture food samples, whereas growth of radiation survivors lagged behind the predicted values. Further progress in this CRP and increasing efforts to invest in the automation of microbiological measurements and the development of systematically organized databases for the collected data would be of great interest.

2.2.2. HACCP

The objective of the work was to introduce a modified HACCP based analysis for irradiated prepared meals that addresses potential safety hazards, as well as sensorial failures, and economic risks, while pin-pointing failure modes specific to the radiation pasteurization aspects. The analysis covered all production inputs and stages, and all foreseen failure modes related to the physical, chemical and biological hazards of the prepared meals: raw materials, packaging and prepared meals. A practical 10 step approach to implement the suggested modified HACCP plan, from comprehensive analysis to validated protocol, was further provided. At the final stage of this study, a collaborative HACCP was carried out on the ethnic foods of Indonesia as an example of these specific types of food. Approaching the industrial stage of safe prepared meals was further assessed in this study. In view of the currently accelerating consumer demand and industrial production of prepared meals and convenience foods, the multistage approach to ingredient safety seems preferred from safety, sensory, irradiation and economic perspectives. With proper orchestration of the radiation stages within the production chain, it would achieve better food quality and safety and at the same time use less radiation, in two or more stages.

2.2.3. Consumer studies

The objective of the consumer studies was to assess and evaluate consumers’ perceptions, acceptance and willingness to pay for irradiated ground beef patties. Determining consumers’ willingness to pay a premium for irradiated food products is important because this is a major factor that would determine the potential marketability and success of the product. In addition, food irradiation adds to the costs of production and these costs must be capable of being covered by the price premium before any food manufacturer or retailer will consider selling the irradiated product. Studies carried out using both survey and experimental economics methodologies generally suggest that

(17)

information about the nature of food irradiation technology increases consumer acceptance of irradiated prepared and processed ground beef. The research findings also indicated that consumers are willing to pay a premium for irradiated ground beef. Most of the participants also conducted consumer sensory evaluation tests to establish acceptability of these irradiated prepared meals.

2.2.4. Study with immonocompromised patients

Regarding the experience with immunocompromised patients, it was concluded that ionizing radiation, in combination with good manufacturing practices and refrigeration, improve their feeding quality as more diversifi- cation is allowed, with both nutritional and psychological benefits. The level of microbial decontamination attained would afford offering highly desired unusual meals to these persons, without risk of foodborne diseases. Besides, nutritionists were satisfied with the results obtained because the shelf life extension due to irradiation would allow, in the future, a reasonable flow of meals provided to a hospital by a catering service, for instance, once a week, without the food losing its fresh nutritive condition in consequence of overcooking or freezing.

This was the first approach carried out in Argentina between immunocompromised patients and food irradiation. Much more work should be undertaken to widen meal variety and to publicize this method to other patients, health institutes, catering services and supermarkets.

3. SUMMARY OF RESULTS

A summary of the products studied, their composition, intrinsic qualities and the results of analyses are given in Table 2, while an overall summary of the effect of irradiation on the safety, shelf life and quality of the products listed in Tables 1 and 2 is presented in Table 3.

(18)

TABLE 2. SUMMARY OF SAFETY AND QUALITY PARAMETERS STUDIED CountryPrepared meal(s) studiedComposition of prepared meal(s)Intrinsic parameters

Safety and quality parameters MicrobiologicalSensorialChemical/physical Argentina*Cannelloni in tomato sauceWheat dough wrapping (raw) Filling: cooked spinach, veal meat, cheese

pH, water activityL. innocua Overall acceptability using a 9 point hedonic scale SaladGrated carrot Whole cherry tomatoes, hard boiled egg

S. enteritidis EmpanadasWheat dough wrapping (raw) Filling: boiled chicken breast, vegetables

S. enteritidis Fruit salad in gelatine with white cheese

Fresh apples, pears, commercial strawberry gelatine, soft cheeseS. enteritidis SandwichesWheat bread, butter, mayonaise, ham and cheeseL. monocytogenes PiesWheat dough wrapping, chicken and vegetable fillingsS. typhimurium CustardS. typhimurium Bread puddingL. monocytogenes, S. typhimurium

(19)

GhanaPoached chicken meatChicken, rice, carrotspH, water activityTotal viable count, E. coli, S. aureusTriangle test, overall acceptability using a 9 point hedonic scale

FFA Jollof riceRice cooked in tomato sauceAs aboveTotal viable count, Salmonella spp., S. aureus, E. coli, yeasts and moulds, Shigella

Descriptive sensory analysesFFA Peroxide value WaakyeCo-boiled rice and cowpeasAs aboveTBC, total coliforms, yeasts and moulds HACCP prepared ready-to-eat meals

14 different commercially available airline mealsTBC, total coliforms, Salmonella/ Shigella, yeasts and moulds HungaryTortelliniPasta filled with meat/vegetablespH, water activityTBC, S. aureusHedonic scores, ranking tests Thiamine Cordon bleuPre-fried, irradiated slices/steaks of reconstituted turkey meat filled with slices of ham and cheese As aboveTBC, lactic acid bacteria, L. monocytogenes, Clostridia

As aboveTBARS Mechanically deboned turkey meat

TBC, enterobacteria count TBARS Cholesterol oxidation products

TABLE 2. SUMMARY OF SAFETY AND QUALITY PARAMETERS STUDIED (cont.) CountryPrepared meal(s) studiedComposition of prepared meal(s)Intrinsic parameters Safety and quality parameters MicrobiologicalSensorialChemical/physical

(20)

IndiaPrawn masala Prawn pulao Mutton shami kebabs Chicken chilli Chicken biryani Prawn pulao Khichadi (cereal/ legume gruel) Poha Upma Mixed vegetables Rice Vegetable pulao Vegetables, chicken, rice, prawns, garlic, ginger pastepH, water activityTBC, S. aureus, B. cereus, L. monocytogenes, faecal coliforms, yeasts and moulds, aerobic spore count

Overall acceptability using a 10 point hedonic scale

TBARS IndonesiaBlack soupBeef, Pangium edule, shallot, garlic, roasted coriander, red chilli, ginger, lemon leaf, roasted fish paste, turmeric, ginger root, lemon grass, Kaempferia galanga, salt, palm sugar, bay leaf, palm oil, water

pH, fat, carbohydrate, protein TBC, yeasts and moulds, coliforms, E. coli, Salmonella spp., S. aureus, C. perfringens

Overall acceptability using a 5 point hedonic scale Oxtail soupOxtail, shallot, garlic, salt, palm oil, water, onion, nutmeg, cloves, white pepper, onion leaf, celery, margarine

(21)

Chicken and vegetable soupChicken, shallot, garlic, salt, water, nutmeg, white pepper, onion leaf, celery, margarine, sugar, carrot, green beans, broccoli, sugar peas Chicken sweetcorn soupChicken, salt, water, nutmeg, sweetcorn, chicken sausage, carrot, egg, cornstarch Spring rollsWheat based sheet filled with cooked shrimps and chicken as well as vegetables (including young bamboo shoots)

As above plus water activity RisolleWheat based sheet filled with cooked chicken, vegetablesAs above plus water activity CroquettePotato based sheet filled with beef and vegetablesAs above plus water activity Yunan chickenSpecially salted chicken, marinated in herbs and spices (cooked in a steamer) As above plus water activityThiamine, peroxide value

(22)

IsraelBlack soupBeef, football fruit (P. edule), shallot, garlic, roasted coriander, red chilli, ginger, lemon leaf, roasted fish paste, turmeric, ginger root, lemon grass, spice (K. galanga), salt, palm sugar, bay leaf, palm oil, water

HACCP parametersHACCP parametersHACCP parametersHACCP parameters Oxtail soupOxtail, shallot, garlic, salt, palm oil, water, onion, nutmeg, cloves, white pepper, onion leaf, celery, margarine Chicken and vegetable soupChicken, shallot, garlic, salt, water, nutmeg, white pepper, onion leaf, celery, margarine, sugar, carrot, green beans, broccoli, sugar peas Chicken sweetcorn soupChicken, salt, water, nutmeg, sweetcorn, chicken sausage, carrot, egg, cornstarch Spring rolls Risolle Croquette

(23)

Republic of KoreaBulgogi Galbi Kimbab

Cooked rice rolled in dried laver (seaweed) pH, water activityThermophilic bacteria, coliforms, S. aureus, E. coli, S. typhimurium, B. cereus, Listeria ivanovii, TBC Overall acceptability using a 9 point hedonic scale

TBARS, DPPH, protease activity KimchijumeokbabCooked rice mixed with fermented vegetables and fried porkTBC South AfricaBiltongSalted, dried, intermediate moisture meat productMoisture, NaCl, water activity, fat, pH

S. aureusMultiple difference testing Overall acceptability using a 9 point hedonic scale

TBARS Ready-to-eat bovine tripeBeef tripeC. perfringens9 point hedonic scale Syrian Arab RepublicKubba Ground wheat, beef, spices, lamb, onion, fat, pistachioMoisture, fat, ash, protein, water activity, pH

TBC, coliforms, yeasts and moulds, Salmonella spp., E. coli Overall acceptability using a 5 point hedonic scale

Lipid oxidation, TVBN,total acidity Proximate analyses BorakDough, eggs, lamb, onion, spices Cheese borakDough, eggs, cheese Sheesh tawoqSpicy, boneless chicken

(24)

ThailandKao ka pau kaiCooked rice, chicken, vegetable oil, chilli, fish sauce, water, basil leaves Moisture, pHL. monocytogenes, E. coli, S. typhimurium Overall acceptability using a 9 point hedonic scale

Instrumental texture analyses Laboratory colour measurements Pad ThaiStir-fried rice noodle with dried shrimpL. monocytogenes, E. coli Kao neaw som tomSticky rice, roasted chicken and papaya saladL. monocytogenes, E. coli United KingdomChicken masalaChicken, onion, tomato, water, yoghurt, coconut, red pepper, tomato puree, rapeseed, oil modified starch, coriander leaf, salt, ginger, cayenne pepper, malt extract, turmeric

TBC, Pseudomonas spp., psychrotrophos, lactic acid bacteria, coliforms

TBARS, vitamins B1 and E, cyclobutanone (EN1786) Beef pattiesTBC, Pseudomonas spp., psychrotrophs, anaerobic spores

TBARS CIELAB colour measurements Addition of natural antioxidants Salmon meat pattiesCIELAB colour measurements Addition of natural antioxidants

(25)

United States of America Ground beef pattiesBeefConsumer demand and acceptance parameters

Consumer demand and acceptance parameters * Additional to TBC, mould and yeast counts, spore forms, anaerobes, Salmonella spp., S. aureus, coliforms. POV: total volatile basic nitrogen, DPPH: 1,1-diphenyl-2-picrylhydrazyl, FFA: free fatty acids. TABLE 3. SUMMARY OF THE EFFECTS OF IRRADIATION ON THE SAFETY, SHELF LIFE AND QUALITY OF PRODUCTS STUDIED CountryPrepared meal(s) studied

Effective irradiation dose (kGy) Packaging conditions Temperature of storage (ºC)

Inoculated pathogens (surrogates)Improvement in safety/shelf life ArgentinaCannelloni in tomato sauce3Aerobic5 ± 2L. innocua (S. enteritidis)The irradiation treatment rendered a microbiologically safe and sensorially acceptable prepared meals studied at least 8 storage days at refrigeration temperatures (shelf life extended at least threefold). Salad2Aerobic5 ± 2L. innocua (S. enteritidis) Empanadas3Aerobic5 ± 2L. innocua (S. enteritidis)

(26)

Fruit salad in gelatine with white cheese

1.5Aerobic5 ± 2(S. enteritidis) Sandwiches2.5Aerobic5 ± 2L. monocytogenes ATCC 15313 Pies3.5Aerobic5 ± 2L. monocytogenes ATCC 15313 Custard3Aerobic5 ± 2(S. typhimurium) Bread pudding4Aerobic5 ± 2L. monocytogenes ATCC 15313 (S. enteritidis ATCC 13076) GhanaPoached chicken3Aerobic3–5E. coli (D10 = 0.19 kGy) S. aureus (D10 = 0.27 kGy)

Eliminated test pathogens From 7 d (control) to 21 d at 3–5ºC Jollof rice with beef tripe and sauce

33–5E. coli (D10 = 0.17 kGy) S. aureus (D10 = 0.26 kGy) Salmonella spp. (D10 = 0.29 kGy) Eliminated test pathogens From 7 d (control) to 21 d at 3–5ºC

TABLE 3. SUMMARY OF THE EFFECTS OF IRRADIATION ON THE SAFETY, SHELF LIFE AND QUALITY OF PRODUCTS STUDIED (cont.) CountryPrepared meal(s) studied Effective irradiation dose (kGy)

Packaging conditions Temperature of storage (ºC)

Inoculated pathogens (surrogates)Improvement in safety/shelf life