CRP - Use of irradiation to ensure hygienic quality of fresh, pre-cut and vegetables and other minimally processed food of plant origin

Food and Environmental Protection

Use of irradiation to ensure hygienic quality of fresh, pre-cut and vegetables and other minimally processed food of plant origin

Objective:

The overall objective of this CRP is to evaluate the effectiveness of irradiation as a method to ensure microbiological safety of fresh, pre-cut produce and other minimally processed food of plant origin and to appraise the quality of such products subject to radiation doses sufficient to control infectivity of these pathogens.
The specific objective of this CRP is to use validated methods for microbial determination of food and validated procedure for irradiation of food including proper dosimetry control in controlling various food borne pathogens in fresh, pre-cut produce and other minimally processed food of plant origin.

Activities:

Selection of the research proposals and participants ( See list )
First RCM ( Rio de Janeiro 5 - 9 November 2001 )
Selection and use of validated methods for microbial determination in fresh and pre-cut fruits and vegetables
Selection and use of validated procedures to irradiate these products for controlling various food borne pathogens.
Evaluate the effect of irradiation as a method to ensure a microbiological safety in these products as well as the effect of irradiation in the quality of such products
Second RCM (Belfast. UK. 14 - 18 April 2003)
Third RCM to evaluate the results obtained and make recommendations
Publication of a TECDOC (December 2005)

Participants:

.pdf

Reports:

Report of the Second RCM, Belfast, Ireland 2003 (pdf).

Project Officer:

Tatiana Rubio C.