Irradiation firm tests leafy greens for 'major' supplier

01/17/2013 09:22:00 AM
Coral Beach

That delay, even when extra transportation time to the facility is factored in, is negated by the fact that the treatment increases shelf life, Pereira and others said.

Christine BruhnBruhnChristine Bruhn, director of the Center for Consumer Research at the University of California-Davis, has been studying irradiation for years.

She said decades of research have shown it kills 99.999% of pathogens and 90% to 99% of decay bacteria on leafy greens.

Brendan Niemira, lead scientist of food safety and intervention technologies at the Eastern Regional Research Center operated by the U.S, Department of Agriculture, reported similar kill rates.

Niemira added that the nutritional value and sensory quality of leafy greens are not significantly affected at the low doses used for fresh produce.


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Ronald Eustice    
Tucson, Arizona  |  January, 17, 2013 at 05:33 PM

Congratulations to Iotron and the major processor considering the use this effective, environmentally-friendly technology. Let's hope that the project is highly successful and that others follow their lead. The time is ripe to use irradiation as an additional food safety intervention to save human lives and protect the good name of companies and producers who have made major investments to make food safer. Forward!!! Ronald Eustice Food Quality & Safety Consultant

Allan Hogue    
Welland, Ontario  |  January, 18, 2013 at 03:59 PM

Electron beams have been used for a long time, even for welding. They can carry ions from the cathode . If this should not be a problem unless you apply the beam for hours but perception is a big factor in the food business. An ion trap is simple and proven old technology. No gray hair in Tino's picture? Good luck. allan

Tim    
California  |  January, 18, 2013 at 05:32 PM

The Feds previously approved UV disinfection at prescribed energy and wavelengths for drinking water based upon damage found via PCR to pathogens, only later to find that the both some virus and some bacteria that were damaged by the radiation were able to self repair and become infective over a short period of time. Lets hope that the homework is done much better this time and that they have methodology that effectively provides 100 percent exposure so that the pathogens are actually destroyed. If that can be done without damage to the actual food product, that would be great.

Andi    
BC  |  January, 21, 2013 at 12:54 PM

Glad to see a BC company advancing food safety technology. Since success can be affected by public perceptions/misconceptions, renaming the process to exclude the ir"radiation" term may be wise! Good luck! This is long overdue - think of the thousands of kgs of food/meat thrown away EVERY time there is an e coli or salmonella recall. Fresh, healthy food may become more affordable to everyone!

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