Irradiation as a cold pasteurization process of food

A number of emerging pathogenic microorganisms and parasites in food, the wide publicity of outbreaks of foodborne diseases and the increasing number of immuno-compromised population have resulted in a need to develop proper strategies and technologies to protect health of consumers. Regulations in most countries which are promulgated to ensure safety of foods, are not properly enforced to protect consumers' health especially with regard to food of animal origin. While regulations are in place and properly enforced for liquid foods such as milk or fruit juices, more solid foods especially those of animal origin, e.g. poultry, meat and seafood, which are often contaminated by pathogenic microorganisms and parasites, are not similarly regulated. The number of incidences of foodborne diseases can the subsequent economic impact to the society can be enormous. Recently, an increasing number of national and international organizations have recognised the use of irradiation as a method to ensure hygienic quality of more solid food of animal origin in the same manner as thermal pasteurization does for liquid foods. The effectiveness of irradiation as a cold pasteurization method to control foodborne disease caused by pathogenic microorganisms and parasites, especially in food to be consumed raw or partially processed, is established. Its role in overcoming trade barriers of food of animal origin based on the principle of the Agreement on the Application of Sanitary and Phytosanitary Measures, adopted during the GATT Uruguay Round will be discussed.