the development of irradiated foods for immunocompromised ... · development of irradiated foods...

1

CRP D62009, Meeting Code: D62009 CR-4

LIMITED DISTRIBUTION

WORKING MATERIAL

The Development of Irradiated Foods for

Immunocompromised Patients

and other Potential Target Groups

Coordinated Research Project D 62009

Report of the Fourth and Final Coordination Meeting

Vienna, Austria, 1-5 June 2015

FAO / IAEA Division of Nuclear Techniques in Food and Agriculture

Produced by the IAEA

Vienna, Austria, 2015

NOTE The material in this document has been agreed by the participants and has not been edited by the IAEA. The views

expressed remain the responsibility of the participants and do not necessarily reflect those of the government(s) of the

designating Member State(s). In particular, neither the IAEA nor any other organization or body sponsoring this

meeting can be held responsible for any material reproduced in the document.

2

1. Introduction

The final Research Coordination Meeting (RCM) of the Coordinated Research Project (CRP) on the

Development of Irradiated Foods for Immunocompromised Patients and other Potential Target Groups was

held at the IAEA headquarters in Vienna, Austria, from 1-5 June 2015.

The meeting was chaired by Csilla Mohacsi-Farkas. Jayne Woodside agreed to be the rapporteur and Yves

Hénon was the scientific secretary. The list of participants and proposed agenda are attached at Annex A and

B, respectively.

During the meeting each participant was asked to provide a short written summary that included information

on research undertaken throughout the CRP (Annex C). The CRP research protocol that was produced at the

first RCM was reviewed1 and is attached at Annex D. The types of foods that have been researched were

reviewed and are summarized in Annex E. The number of different scientific research publications and

research students trained during this project are summarized in tabular form in Annex F and Annex G

provides the list of publications in peer-reviewed journals.

2. Background

Food irradiation is one of the few technologies that address both food quality and safety by virtue of its

ability to control spoilage and food borne pathogenic microorganisms without significantly affecting sensory

or other organoleptic attributes of the food. Foods are irradiated to provide the same benefits as when they

are processed by heat, refrigeration, freezing or treatment with chemicals, but irradiation has several

advantages:

It does not significantly raise food temperature and the food does not “cook”.

Unlike chemical treatments, irradiation does not leave potentially harmful residues.

It can be used to treat packaged food, which will remain safe and protected from microbial

contamination after treatment.

After many years of research and the development of national and international standards, more than 60

countries have regulations allowing food irradiation of at least one product. Commercial food irradiation is

normally applied in combination with other food processing technologies at radiation doses of less than 10

kilogray (kGy). This degree of irradiation destroys populations of microorganisms, including disease-

carrying bacteria and spoilage organisms. The food is not completely sterilized, but the many-fold reduction

in microorganisms helps prevent illnesses and also makes it possible to keep food longer. Using irradiation to

completely sterilize food is unusual, but high-dose treatments above 10 kGy have been used to sterilize food

for non-commercial applications, for example in space programmes where irradiated, shelf-stable food

products are provided for astronauts.

Ensuring food safety is especially important for people who have impaired immune systems, such as those

who are immunocompromised by disease (e.g. neutropenic patients) or who have recently undergone

medical treatments (e.g. organ transplant patients). Food is a potential source of infection and even

organisms normally considered non-pathogenic may cause problems. Three safety levels of diet are generally

recognised by healthcare professionals:

Sterile diet.

Clean (low bacterial count or neutropenic) diet.

1 The guideline microbiological criteria for foods intended for immunocompromised patients and other

potential target groups (produced at the first RCM) did not need to be altered.

3

Diet prepared under normal food hygiene conditions.

Health care trends have moved away from stringent sterile diets towards clean diets where there are

advantages in maintaining exposure to normal microbial flora, with the added advantage of having a greater

dietary variety. The clean diet approach ensures that good hygienic practices are observed and imposes

restrictions on foods that are known to be unsafe. The risk of food borne illness, though not completely

eliminated, is minimised to an acceptable degree.

Despite the potential for food irradiation to provide food that is sterile or clean, its use to provide food for

patients or other potential target groups who require this level of food safety appears to be extremely limited.

Recent research undertaken under a CRP2 (2002-2006) on the use of irradiation to ensure the safety and

quality of prepared meals established that ionizing radiation, in combination with good manufacturing

practices and refrigeration greatly reduces the risk of food-borne diseases in a wide variety of foods, and

results in both nutritional and psychological benefits for immunocompromised patients. However, as this was

the first research carried out under a CRP related to the use of food irradiation for immunocompromised

patients, it was concluded that more research should be undertaken to widen the meal variety and to explain

this method to the medical community, including patients, health institutes and catering services. In addition,

collaboration between food irradiation researchers and nutritionists was considered essential to ensure the

acceptance and to advance regulatory initiatives related to the use of food irradiation for these purposes. It

was further concluded that the commercial availability of these shelf-stable foods would enable hospitals,

without specialist catering facilities, to provide clean diets.

3. Objectives of the Coordinated Research Project

The specific objective was to research a range of simple irradiated foods (fresh fruits, vegetables and salads)

and complex irradiated foods (ready-to-eat meals) for immuno-compromised patients and other potential

target groups.

The overall objective was to develop, in collaborations with the healthcare community, the use of irradiation

to increase the variety, availability and acceptability of foods for immunocompromised, for example

irradiated fresh produce (fruits, vegetables, salads), ready-to-eat meals (ethnic or locally produced) and

functional foods. The acceptance of irradiated foods by the healthcare and regulatory communities would

increase the development, marketing and commercialization of irradiated foods for hospital patients. Other

potential target groups with special dietary needs were also to be considered (e.g. space food, emergency

food).

The allied objective was to generate data on the acceptability of irradiated foods in terms of both quantitative

factors (microbiological safety, nutritional and organoleptic properties) and qualitative properties

(psychological well-being, quality of life).

Secondary objectives included the development of microbiological criteria for foods intended for different

groups based on the bacterial organisms of importance and dietary requirements as related to different age

groups (infants, children, adults and the elderly).

Expected Research Outputs

• Production protocols for the manufacture of irradiated foods for patients.

2 Irradiation to Ensure the Safety and Quality of Prepared Meals, IAEA 2009, ISBN 978-92-0-111108-1

4

• A technical document and research publications for use by the medical community and other relevant

parties, including in the development of Technical Cooperation projects.

• An FAO/IAEA TECDOC publication.

Data on the:

(i) Microbiological, nutritional and organoleptic properties of irradiated foods for patients.

(ii) Acceptability of irradiated foods for patients, hospitals, medical professionals and other

potential target groups.

(iii) Use of ionizing radiation in combination with other food technologies such as Modified

Atmosphere Packaging (MAP).

The publication of:

(i) Research data on the applicability of food irradiation for medical diets;

(ii) Educational and informational material for healthcare specialists, consumers and other

relevant stakeholders;

(iii) A Technical Document (TECDOC) for use by the medical community and other

relevant parties, including in the development of future Technical Cooperation projects;

(iv) Protocols for the production of irradiated foods for patients and other target groups.

Expected Research Outcomes

At the outset of the CRP it was expected that:

The information provided by this CRP will enable the socio-economic potential of irradiated foods

for these target groups to be realized (i.e. the potential to market irradiated foods and for patients to

benefit from availability of this food).

Irradiated fresh produce (fruits, vegetables, salads), ready-to-eat meals (ethnic or locally produced)

and functional foods will be made available to the medical community, immunocompromised

patients and other potential target groups.

Microbiological, nutritional and organoleptic information generated by this CRP will be available

to others and used to develop specific criteria for foods for different patients.

There will be increased knowledge on the acceptance of irradiated foods.

Irradiated food will be accepted by hospitals, medical professionals, patients and other potential

target groups.

4. Objectives of the Final Research Coordination Meeting

The objectives of the final RCM were to review research achievements, with special emphasis on the

strengths and weaknesses of the project and achievement of the CRP objectives to utilize irradiation

technology to increase the variety, availability and acceptability of foods for immunocompromised patients

and other target groups with special dietary needs.

5

5. RCM Presentations

Carl Blackburn welcomed the participants and Yves Hénon gave a presentation on the background of this

CRP and reminded the objectives of the meeting, the action-plan, and the expected outputs and outcomes.

Yves Hénon also presented the Asia-Pacific TC Project RAS 5061 Food Irradiation Technology to Ensure

the Safety and Quality of Meals for Immunocompromised Patients and Other Target Groups, in which some

of the CRP participants are also taking part.

During the meeting (3rd

June, afternoon) the proceedings were observed by Ronnie Macpherson, an internal

evaluator (IAEA – OIOS) who is currently reviewing the impact of CRP programmes.

5.1 Research Contract Holder Presentations

All except one CRP research contract holder were represented in person at the meeting and presented their

final progress report towards CRP objectives, and these scientific achievements are summarised in individual

country summaries in Annex C, and in overall output table summaries in Annexes F and G. The titles of the

individual presentations are given in Annex B.

5.2 Research Agreement Holder Presentations

All CRP research agreement holders presented their final progress report towards CRP objectives, and these

scientific achievements are summarised in individual country summaries in Annex C, and in overall output

table summaries in Annexes F and G. The titles of the individual presentations are given in Annex B.

6. Review of CRP

6.1 Progress with CRP Outputs and Outcomes

Data on (i) the microbiological safety, nutritional and organoleptic properties, including the acceptability of

irradiated foods for patients and (ii) the use of irradiation in combination with other food technologies has

been generated.

At the start of the project participants noted that ‘this CRP provided a unique opportunity to generate

benchmark microbiological criteria and data for foods for medical patients and others’ and additional

outputs include an agreed microbiological specification for foods for immunocompromised patients, as well

as improved quantitative microbial risk assessments and quality assurance procedures.

A wide variety of irradiated foods for patients and other target groups i.e. fresh produce (fruits and

vegetables, salads) ready to eat meals (ethnic or locally produced) and functional foods has been developed.

Protocols for the manufacture of irradiated foods for hospital patients and other target groups have been

developed.

Technical documents, research papers and educational/communication material have been produced and

disseminated and conference presentations made.

Each of the expected research objectives is evaluated in turn in Table 1 and the envisaged project outcomes

are evaluated in Table 2.

6

Table 1. Evaluation of Expected Research Outputs

Expected research output Was the output produced?

(1) Data on the microbiological, nutritional

and organoleptic properties of irradiated

foods for patients

Produced.

Microbiological, nutritional and organoleptic data

have been generated for different irradiated foods and

have been published (Annex G).

Microbiological criteria for foods for

immunocompromised patients have been established

(Annex D, Section 4 on microbiological criteria).

(2) Data on the acceptability of irradiated

foods for patients, hospitals, medical

professionals and other potential target

groups.

Produced

Survey data and results of qualitative analysis of

current acceptance were produced through contact

with hospitals, patients and specific target groups.

Data was produced in terms of medical professionals

and general consumers (for example as taste panels)

but due to ethical considerations it was not always

possible to gather data directly from patients.

(3) Production protocols for the

manufacture of irradiated foods for

patients.

Produced.

Protocols and recipes produced for a sufficient variety

of foods to allow a third party to manufacture them. It

is planned to create a website or similar forum for the

dissemination of this information (TC Project RAS

5061).

(4) Data on the use of ionizing radiation in

combination with other food technologies

such as Modified Atmosphere Packaging

(MAP).

Produced (see annexes E and G)

(5) The publication of research and data on

the applicability of food irradiation for

medical diets.

(6) A technical document and research

publications for use by the medical

community and other relevant parties,

including in the development of Technical

Cooperation projects.

Produced (Annex G), a TECDOC is being written and

TC project RAS5061 has been initiated.

7

Table 2. Evaluation of Expected Project Outcomes

Outcome Was the outcome achieved?

(1) To provide information that will enable

the socio-economic potential of irradiated

foods for these target groups to be realized

(i.e. the potential to market irradiated foods

and for patients to benefit from availability

of this food)

.

This long-term outcome was partly achieved by the

end of the CRP. Pakistan is now using this technique

to produce irradiated ration packs for their security

services. Irradiated food rations packs developed by

Indonesia have already been used as emergency

rations in real situations. A participant from USA is

developing irradiated fresh fruits for vending

machines. It should be considered that this outcome is

long term and is the objective of a TC project.

Pakistan has achieved increase in use of irradiated

foods and potential exists for Argentina, China and

Indonesia to soon achieve increased trade. A new

potential distribution channel (healthy vending) has

been suggested.

(2) Irradiated fresh produce (fruits,

vegetables, salads), ready-to-eat meals

(ethnic or locally produced) and functional

foods will be made available to the medical

community, immunocompromised patients

and other potential target groups

Limited so far, but this is a long term outcome. A

variety of suitable foods have been produced, and

attempts to raise awareness of the availability of such

foods made through contact with hospitals, healthcare

professionals, and government agencies (see above).

(3) Microbiological, nutritional and

organoleptic information generated by this

CRP will be available to others and used to

develop specific criteria for foods for

different patients.

Partial achieved during the project.

Microbiological, nutritional and organoleptic data

have been generated for different irradiated foods and

have been published in the literature and will be

published in a TECDOC. It is envisaged that these

data will be used by others in future when developing

specific irradiated foods for different target goups of

consumers.

Microbiological criteria for irradiated foods for

immunocompromised patients have been established.

Participants followed and adhered to established and

accepted criteria and thought that no new nutritional

and organoleptic criteria were necessary.

(4) Increased knowledge on the acceptance

of irradiated foods by patients and specific

target groups

Achieved.

Surveys and qualitative analysis of current acceptance

were conducted through contact with hospitals,

patients and specific target groups. Where foods have

been tested by immunocompromised patients and

other target groups, acceptance has been high.

However, barriers to being able to test the foods in the

target groups (especially hospital patients) have

limited the extent to which acceptance testing in these

groups has been possible during the project. It is

envisaged that the body of evidence generated and

published on microbiological, nutritional and

organoleptic properties will assist in promoting

acceptance of such irradiated foods in the future.

8

(5) Increased acceptance of irradiated foods

by hospitals, medical professionals and

other potential target groups

Achieved in part.

For example, Pakistan has tested foods in cancer

patients and security forces, and Indonesia has tested

foods in narcotic rehabilitation centres and calamity

victims. Korea has also tested produced foods in

cancer patients. Many countries have tested foods

with healthcare professionals, including nutritionists,

but difficulty in gaining the necessary approvals has

limited this.

6.2 Review of CRP Objectives

Specific objective

The objective of researching and developing a range of simple and complex irradiated foods for immunocompromised

patients and other potential target groups has been achieved in full.

Overall objective

The CRP resulted in proposing an increase variety of foods that are adapted to immunocompromised hospital patients

and other target groups. The acceptability and availability of these foods in the participating countries remains very

limited at the end of the CRP but the data and information produced should help increase the amount of foods irradiated

and this is being taken forward in an IAEA regional Technical Cooperation (TC) project and it is hoped that other TC

Projects that will follow from this CRP.

It was considered that the objective of generating data on the acceptability of irradiated foods for patients has been fully

achieved.

7. Challenges, accomplishments and specific recommendations

7.1 Challenges, accomplishments and specific recommendations for the transfer of food

irradiation technology to hospitals

In the course of the project, it was realized that awareness on food irradiation is not greater among the

medical profession than it is among the general population. This created difficulties in establishing

collaboration with hospitals and obtaining approval from relevant ethics committees. Also, there are still

countries where it is not permitted to offer irradiated food to hospital patients.

Another frequent difficulty was the time pressure often experienced by hospital staff and their limited

availability for new projects.

During the project, breakthroughs have been made in Pakistan where half a million packs of irradiated ready-

to-eat portions are now supplied monthly to army personnel. It is also in Pakistan that three efficacy trials

could be carried out in cancer hospitals.

Indonesia could also carry out studies both in cancer hospitals and narcotic (HIV positive) rehabilitation

centres.

Current food restriction practises for patients were surveyed in Hungary and Brazil. Hungary also assessed

the attitudes of patients facing these restrictions and their attitudes towards food irradiation.

9

The lessons learnt from the positive and negative experiences enabled the group to recommend the following

approach:

i. Contact the clinical team first before initiating studies that would involve immunocompromised

patients.

ii. At an early stage, deliver information to the clinical team, to the patients and to their relatives in

order to raise their awareness and later obtain their approval.

iii. Establish a project team that includes members of the clinical team, a dietitian, a food technologist,

an economist and, where appropriate, the hospital food service provider.

iv. The project team should define and establish specifications for the foods that are deemed desirable

for the immunocompromised patients. Define the acceptance criteria such as acceptability, effect on

nutritional status or health outcome. Logistics aspects (e.g. transportation, storage) should also be

taken into account.

v. Standardize irradiation doses, packaging materials and storage conditions.

vi. Obtain research governance and ethical approval for the studies as required in the local context.

7.2 Challenges, accomplishments and specific recommendations for the transfer of food

irradiation technology to relief organisations

Though the lack of awareness on irradiated food is a general problem, the challenges vary from one country

to another. In China there is no governmental office in charge of emergency food. In Indonesia the suppliers

of emergency food already in place are conservative. In the Philippines relief organizations appeared

reluctant to use irradiated food while in Korea the general climate for irradiated food is negative. The

prospects look more favorable in India. Some results have already been achieved in Indonesia and significant

volumes of irradiated food rations are supplied to security forces in Pakistan.

The participants who approached relief organization emphasized the importance of interfacing closely with

relevant government policy and decision makers at an early stage of the project. Informing them on the

benefits of irradiated food – rather than on the process of irradiation – and amend the regulations if necessary

are the preliminary steps. A dialogue with the relief organizations is necessary to decide what types of food

are wanted and their desirable characteristics (nutritional characteristics, packaging, storage conditions).

These organizations should be involved in design, testing and all subsequent tests of planning and

implementation.

8. Conclusions and Recommendations of the Final RCM

8.1 Conclusions

These are the main scientific, technological and other developments that this CRP made possible:

- Microbiological specification for food for immunocompromised patients were establishment;

10

- Links have started to be established with hospitals and healthcare professionals working with

immunocompromised patients which has increased their awareness of irradiated food and the

opportunities to widen the range of food offered to the patients;

- A wide variety of irradiated foods having acceptable sensory and nutritional qualities while

meeting the set microbiological criteria have been designed and the technology is ready to be

transferred to interested parties;

- Irradiated foods could be tested with patients and other target groups to assess their acceptability

and their effects on nutritional status and health related outcomes;

- Educational material has been produced and events were held which disseminated information on

the potential of irradiated foods for hospital patients, school children, victims of disasters or

security forces;

- Novel target groups and food distribution channels were identified;

- More than 50 articles were published in international and national peer-reviewed journals;

- About 100 presentations were made during national and international conferences;

- Nearly 150 undergraduate and postgraduate students were involved.

There have also been a number of challenges within the CRP:

- The fact that the global use of irradiation for food is still limited can make communication

difficult;

- The medical professionals are not more aware of irradiated food than the general public and they

generally have limited time to devote to new projects. They may sometimes stand as a rampart that

prevents reaching out to the patients who are the real target group;

- When the medical team adheres to the project, gaining the appropriate approvals to experiment

novel food on patients can be a complex and lengthy process.

8.2 Recommendations

Recommendations for the Participants and Member States

1. The participants, working with their Member States, should continue to expand and

strengthen their collaborations, engaging with hospitals, relief organizations, institutional

and commercial food suppliers. This will ensure the eventual adoption and integration of

irradiated foods into the food supply chains and will help promote wider use of the

technology.

2. Participants should continue to develop appropriate outreach and education materials for

target audiences including family members, medical professionals, community groups,

NGOs, regulatory agencies and private investors. A presence in social networking sites such

Facebook™, Twitter™, LinkedIn™, You Tube™, Youku™, etc. should be developed.

Participants should continue making presentations whenever possible to the target groups to

promote the results of this CRP.

11

Recommendations for the Agency

1. The participants recommend the Agency promote the developed technology and its

implementation through Technical Co-operation projects.

2. The participants recommend that this sort of research in food for

immunocompromised patients and other target groups is continued, but that

appropriate consideration is paid to the required resources and manpower for work to

be conducted within hospitals and related settings.

12

9. Project Action Plan and Logical Framework

9.1 Action Plan of Activities

Activity 2010 2011 2012 2013 2014 /

2015

Announce CRP (early 2010). Receive

proposals

Evaluate proposals and select

participants

Award / renew Contracts and

Agreements

Organize 1st RCM (Aug 2010) to establish

network and develop overall CRP work

plan, agree on specific foods, research

protocols, governance, record keeping and

reporting.

Phase 1 Work Programme includes the

awarding of a technical contract to

undertake a survey; initial analyses /

sensory testing of irradiated foods (produce

microbiological & nutritional data and data

on sensory tests), and writing draft research

protocols.

Organise 2 RCM (28 Nov – 2 Dec 2011

possibly Philippines) Review phase 1

and develop work plan for phase 2

Phase 2 Work Programme includes

further analyses / testing and production

of data; establishing acceptability (to

both medical professionals and patient

target groups), and; finalising

production protocols.

Organise 3rd

RCM (Sep 2013) to review

work and develop work plan for phase

3. Prepare draft TECDOC and / or draft

papers

Phase 3 Work Programme includes

sensory testing; reviewing data;

gathering further data to address

knowledge gaps, and; publishing

production protocols online.

Organise Final RCM to review work

and prepare final TECDOC and

research papers

Vienna,

1-5 June 2015

Produce TECDOC Late 2015

13

9.2 Logical Framework

Project Design

Elements

Verifiable

Indicators

Means of

Verification

Important

Assumptions

Overall Objective: Increase the variety,

availability and

acceptability of foods

for

immunocompromised

hospital patients and

other target groups.

A range of irradiated

foods developed for

immunocompromised

patients

Reports provided at

RCMs, published in

scientific and medical

literature and the

TECDOC

Hospitals work in

collaboration with

participating partners

Generate data on the

acceptability of

irradiated foods for

patients

(i) Quantitative data

on microbiological

safety, nutritional and

organoleptic

properties.

(ii) Qualitative data on

psychological well-

being and quality of

life

Written reports and

published scientific

papers

Hospital patients

participate in study

(required for

qualitative

assessments)

Specific Objective: To research and

develop a range of

simple and complex


immunocompromised

patients and

potentially other

target groups

Production of


patients i.e. fresh

produce (fruits

vegetables, salads)

ready to eat meals

(ethnic or locally

produced) and

functional foods

(i) Production

protocols for the

manufacture of


patients.

(ii) Microbiological,

nutritional &

organoleptic criteria

for irradiated foods

(iii) Data on the use of

irradiation in

combination with

other food

technologies

Continued

commitment by all

participants

Outcomes: The medical

community,

immunocompromised


other target groups

have access to

irradiated foods

Irradiation facilities

producing food for the

immunocompromised

and other target

groups

Inclusion in national

regulations; Reports

from National

authorities for

inclusion in FAO /

IAEA Food

Irradiation Facilities

Database

There is interest and

up-take by

commercial scale

irradiation facilities

Microbiological,

nutritional and

organoleptic criteria

for irradiated foods

Criteria are produced Criteria are published There is consensus on

a common set of

criteria

Increased knowledge

on the acceptance of

irradiated foods by

patients and specific

target groups

Increased number of

scientific articles and

papers

Literature search and

citation index

Medical community is

aware of irradiation

studies

14

Increased acceptance

of irradiated foods by

hospitals, medical

professionals and

other potential target

groups

Increased interest in


patients

Level of enquiries

from Member States

and healthcare

professionals.

(ii) Generation of TC

projects

Records of enquiries

are maintained

Protocols for the

manufacture of


patients

Production of

protocols

Protocols published

and disseminated

A limited number of

protocols can be

produced to cover a

broad range of

different foods

Increased trade in

irradiated food

products for patients

and other target

groups

Irradiated foods are

produced

commercially

Trade data Trade data are

collected and made

available

Outputs: Data Data on

(i) the microbiological

safety, nutritional and

organoleptic

properties, including

the acceptability of


patients

(ii) the use of

irradiation in

combination with

other food

technologies

RCM reports and

publication of data in

scientific literature

Journals accept

submitted material for

publication

Products Production of


patients and other

target groups i.e. fresh

produce (fruits

vegetables, salads)

ready to eat meals

(ethnic or locally

produced) and

functional foods

Availability of

irradiated products

Technology is

accepted by patients,

hospitals and

commercial sector.

Protocols Production of

protocols for the

manufacture of



other target groups

Publication of

protocols / guidelines

on internet

A limited number of

protocols can be

produced to cover a

broad range of

different foods

Publications Production and

dissemination of

technical documents,

research papers and

educational /

communication

material.

(i) Published papers

on the applicability of

food irradiation for

patients diets.

(ii) RCM reports,

(iii) technical

document

(iv) educational /

communication

material

Continued support

and participation of

CRP institutions.

Participants submit

research findings for

publication

15

Activities: Consultants Meeting Scope of work

developed, range of

foods considered and

a priority list

produced, potential

participants discussed

Report of Consultants

Meeting

Consultants available

to meet

Research Contract &

Agreement Holders

identified and

recruited

Research Contract &

Agreement Holders

recruited

Agreement / research

contracts signed

Applications

forthcoming from a

range of potential

participants

1st RCM Meeting

(Aug 2010)

Establish network and

develop work

programme, agree on

specific food items for

study; research

protocols;

governance; record

keeping; reporting

First RCM report Participants can attend

meeting

Review Research

Contract and

Agreement holders

Award / renew

contracts


contracts signed

Continued

commitment by

institutions and

participants

2nd

RCM

(28 Nov – 2 Dec

2011)

Review progress of

work plan. Consider

phase 2 workplan and

prioritise tasks for

phase 2

2nd

RCM report and

scientific papers

Continued

commitment by

institutions and

participants

Review Research

Contract and

Agreement holders

Award / renew

contracts


contracts signed

Continued

commitment by

participant

3rd RCM (Jul 2013)

ROK could host in

Sep 2013

Review progress of

work plan. Consider

final phase of work,

prepare TECDOC and

research papers for

publication

3rd

RCM report and

scientific papers

Continued

commitment by

institutions and

participants

Review Research

Contract and

Agreement holders

Award / renew

contracts


contracts signed

Continued

commitment by

institutions and

participants

4th RCM (Nov 2014)

Moved to Q2 of 2015

Review work and

prepare TECDOC

TECDOC, Scientific

papers

Commitment by

institutions and

participants

16

Annex A

List of Participants

1. Canada

Ms Monique LACROIX [email protected]

(Agreement No. 18687)

Universite du Quebec

INRS Institut Armand Frappier

531 boulevard des Prairies

H7V 1B7 Laval

Quebec

2. Korea - Republic of

Mr Jong-Heum PARK [email protected]


Biotechnology Application Research Division

Advanced Radiation Research Institute

Korea Atomic Energy Research Institute

1266 Sinjeong-dong

Jeongeup-si, 580-185

Tel: +82 (63)5703244

3. United Kingdom

Ms Jayne WOODSIDE [email protected]


Queen's University of Belfast

University Road

Belfast BT7 1NN

Northern Ireland

Tel: 00442890632585

4. United States of America

Mr Suresh D. PILLAI [email protected]


TEXAS AGRILIFE RESEARCH

Texas A&M University System

113 Jack K. Williams Admn. Building

2142 TAMU

College Station TX 77843

Tel: +00 1 979 8452994

mailto:[email protected]




17

5. Brazil

Ms Susy Frey SABATO [email protected];

(Contract No. 16226)

Instituto de Pesquisas Energeticas e Nucleares (IPEN);

Comissão Nacional de Energia Nuclear (CNEN)

Av. Prof. Lineu Prestes, 2242; Cidade Universitaria

05508-000 São Paulo

Tel: 00 551131339852 (Office)

6. China

Ms Meixu GAO [email protected]


Institute for Application of Atomic Energy; Chinese Academy of Agricultural Sciences (CAAS)

P.O. Box 5109, 2 Yuanmingyuan West Road

Beijing 100094

7. China Ms Min HUANG [email protected]

(Contract No. 16356) [email protected]

Sichuan Institute of Atomic Energy

No.4128, Yidu West Road, Longquanyi District

Chengdu 610101 Sichuan

Tel: 00 86 28 65985221

8. Hungary


Ms Csilla MOHACSI-FARKAS [email protected]

Faculty of Food Science

Corvinus University of Budapest

Fovám tér 8

1093 Budapest

Tel: 00 3614826010

9. India


Mr Satyendra GAUTAM (45139) [email protected]

Food Technology Division [email protected]

Bhabha Atomic Research Centre

Mumbai 400085

Tel: 00 91-22-25595379







18

10. Indonesia

Ms Zubaidah Irawati KOENARI [email protected]


Centre for Application of Isotopes and Radiation Technology (PATIR)

Jalan Lebak Bulus Raya No.49

12440 Jakarta

Tel: 0062217690709

11. Pakistan

Mr Misal KHAN [email protected]


Nuclear Institute for Food and Agriculture (NIFA); Pakistan Atomic Energy Commission (PAEC)

P.O. Box 446, G.T. Road

Peshawar 25000

Tel: 00 929 129 640 602

12. Tunisia

Ms Samia AYARI [email protected]


Assistante de recherche et d'enseignement supérieur.

Centre National des Sciences et Technologies Nucléaires (CNSTN).

Pôle Technologique de Sidi Thabet

2020 Tunis

Tel: 00 71 537 410 - 71 537 544

13. Bangladesh

Mr MD. Khorshed ALAM [email protected]


Institute of Food and Radiation Biology; Atomic Energy Research Establishment (AERE);

Bangladesh Atomic Energy Commission (BAEC)

P.O. Box 3787, Ganakbari, Savar

Dhaka 1344

Tel: +880 (2)789830 (Office)

14. Portugal

Ms Sandra CABO VERDE [email protected]


Instituto Superior Técnico

Campus Tecnologico e Nuclear

Estrada Nacional 10, ao km 139,7

2695-066 Bobadela LRS

Tel: 00 35 1219946151 (Office)

15. Bulgaria Mr. Tsvetelin TSRUNCHEV [email protected]

(Contract No. 16272) National Centre of Radiobiology and Radiation Protection (NCRRP)

Ministry of Health

3 Georgi Sofiiski Str., Building 7

1606 Sofia

Tel: 00 359 2 953 1596







19

16. Argentina

Ms Celina HORAK [email protected]


Unidad de Actividad Aplicaciones Tecnológicas y Agropecuarias;

Centro Atómico Ezeiza

Comisión Nacional de Energía Atómica

Presbítero Juan González y Aragón No. 15

B1802AYA Ezeiza

Pcia. de Buenos Aires

Tel: 00541167798237

17. Philippines [email protected]

Ms Zenaida Maravilla DE GUZMAN


Philippine Nuclear Research Institute (PNRI)

Commonwealth Avenue, Diliman

P.O. Box 213

1101 QUEZON CITY – NCR

Tel: 00 63 29296011



20

Annex B

Agenda of the Fourth and Final RCM of the CRP on the Development of Irradiated Foods for

Immunocompromised Patients and other Potential Target Groups (D62009-CR-4)

Day 1: Monday, 1 June 2015

Session 1: Opening

09:00 – 09:15 Welcome & Opening Remarks - Meeting Objectives Carl Blackburn, IAEA

Yves Hénon, IAEA

09:15 – 09:30 Introduction of Participants All

09:30 – 09:45 Administrative and Practical Information Kyoko Viitaniemi

09:45 – 09:50 Designation of Chair and Rapporteur

Adoption of Agenda

All

Chair

09:50 – 10:15 CRP Background - Conclusions and Recommendations of the Third

Research Coordination Meeting

Yves Hénon, IAEA

10.15 – 10:45 Break

10:45 – 11:00 Presentation of Asia-Pacific TC Project RAS 5061 Yves Hénon, IAEA

11:00 – 12:00 Research Examining the Use of Irradiated Food for Patients – an update Ms Jayne Woodside

12:00 − 14:00 Lunch

Session 2: Presentations

14:00 – 14:45 Widening the Meals Variety for Immunocompromised Persons and

Other Target Groups by Ionizing Radiation

Celina Horak

Argentina

14:45 – 15:30

Development of Irradiated Vegetables and Fruits Salads for

Immunocompromised Patients Considering Microbiological and

Organoleptic Evaluation

Mohammad Khorshed

Alam

Bangladesh

15:30 – 16:00 Break

16:00 – 16:45 Radiation Processing of Traditional Bulgarian Food for Clean Diet -

Technology, Quality and Acceptance

Tsveteliln Tsrunchev

Bulgaria

16:45 – 17:30 Use of Irradiation for Shelf Stable Sterile Foods for


Meixu Gao

China

21

Day 2: Tuesday, 2 June 2015

Session 2 (Continued): Presentations

09:00 – 09:45 Irradiation and the Preparation of Emergency Food Min Huang

China

09:45 – 10:30 Use of Irradiation to Provide Wider Selection of Foods for


Csilla Mohacsi-Farkas

Hungary

10:30 − 11:00 Break

11:00 – 11:45 Ready-To-Eat (RTE) Radiation Processed Foods For

Immunocompromised Patients and Other Potential Target Groups:

Indian Scenario

Satyendra Gautam

India

11:45 – 12:30 Development of Safe, Quality and Shelf-Stable Filipino Ethnic

Foods for Immunocompromised Patients and Calamity Victims

Zubaidah Irawati Koenari

Indonesia

12:30 – 14:00 Lunch

14:00 – 14:45 The Third Efficacy Trial of Irradiated Foods on


Misal Khan

Pakistan

14:45 – 15:30 Development of Safe, Quality and Shelf-Stable Filipino Ethnic

Foods for Immunocompromised Patients and Calamity Victims

Zenaida De Guzman

Philippines

15:30 – 16:00 Break

16:00 – 16:45 Ionization Radiation Treatment of Fruits and Vegetables for

Immunocompromised Patients: Feasibility Study

Sandra Cabo Verde

Portugal

16:45 – 17:30 Combination Treatments Involving Irradiation in order to Develop

Shelf Stable Sterile Foods for Immunocompromised Patients and

Other Specific Target Groups

Samia Ayari

Tunisia

22

Day 3: Wednesday, 3 June 2015

Session 2 (Continued): Presentations

09:00 – 09:45 Development of Sterilized Korean Foods for

Immunocompromised Patients Using Radiation Technology

Jong-Heum Park

Republic of Korea

09:45 – 10:30 Combined Effects of Marinating and Gamma Irradiation on the

Nutritional Values, Shelf-Life and Sensory Properties of Ready-

To-Eat Pork Meat

Monique Lacroix

Canada

10:30 – 11:00 Break

11:00 – 11:45 Studies of Irradiated Foods for People with Specific Diets in

Brazil

Ms Susy Frey Sabato

Brazil

11:45 – 12:30 E-Beam Irradiated Diets for Neutropenic Bone Marrow

Transplant Recipients: Technology and Hospital Food Supply

Chain Considerations

Suresh Pillai

USA

12:30 − 14:00 Lunch

Session 3: Summary of results

14:00 – 17:00 General discussion on what the project achieved and the

difficulties met and lessons learnt for practical use

All

Summary of target groups / food / purposes / combinations

Summary of articles and other material published in the course of

the project (full reference)

Other material

19:00 Dinner

Day 4: Thursday, 4 June 2015

Session 4: Review of results

09:00 – 12:30 Review of results against the planned outputs: All

10:30 – 11:00 Break

12:30 – 14:00 Lunch

14:00 – 17:30 Review of results against the planned outputs:

Summary of information that would be of use to professionals

involved with the different target groups (Technical Cooperation

Project RAS 5061). Identification of areas where more research is needed

All

15:30 − 16:00 Break

Day 5: Friday, 5 June 2015

Session 5: Finalization and adoption of report

09:00 – 10:30 Review of results against the planned objectives

All

10:30 – 11:00 Break

11:00 – 12:30 Meeting Conclusions and Recommendations

Discussion of final draft meeting report

All

12:30 – 14:00 Lunch

14:00 – 14:50 Presentation, finalization and approval of final meeting report. All

14:50 – 15:00 Closing remarks and end of meeting All

23

Annex C

Participants Final Summary Reports

Country: Argentina

Research Contract 15744

Chief Scientific investigator: Patricia Narvaiz [email protected]

Title: Widening the meals variety for immune-compromised persons and other target groups

by ionizing radiation “

A highly nutritive bread, formulated to cover basic requirements of a population suffering

alimentary emergencies, packed with polyethylene film and gamma irradiated at 6 kGy could be

preserved 43 days (six times longer than usual) at room temperature while keeping its sensory

characteristics and improving its sanitary quality. It also remained microbiologically safe for at least

nine months. This food item is safe, shelf-stable, nutritious, preservatives–free, inexpensive, easily

handled, stored and distributed.

Fresh “baby” spinach leaves, washed, packed with PD960 ® polyolefin film, refrigerated and

irradiated at 1. 5 kGy showed a 6 log cycles reduction of Listeria innocua, rendering the product

safe to be consumed raw as salad both for the general public and immune-compromised persons.

Irradiated samples could be kept five times longer than control samples. Sensory quality was good

at least during 20 storage days. Antioxidant capacity, polyphenol, chlorophyll and carotenoid

contents were not affected by the irradiation treatment. Ascorbic acid content was very much

lowered by irradiation but spinach leaves are not considered as a source of this vitamin.

A ham, cheese, tomato and olives pizza, packed, refrigerated and irradiated at 3 kGy, a dose

sufficient to control non sporulating pathogens like Listeria monocytogenes and others more

radiosensitive, had good sensory scores at least up to the tenth storage day, which would allow

providing hospital services weekly with a nutritive and microbiologically safe productproduct

longed for by immunocompromised patients. Supermarkets could also benefit, as well as out of

hospitalization persons Pizza for example can be shared with healthy relatives and friends, feeling

less set apart from social relationships due to their condition. It is a key point to have patients

gaining weight.Liquid honey fractionated into commercial polymeric material flasks, stored at room

temperature and irradiated at a minimum dose of 20 kGy to inactivate Clostridium botulinum

spores, attained a 2.3 fold log reduction in counts. Considering the natural contamination prevalence

reported in literature and also the infectivity levels, this treatment could render this product safe for

infants and other immune-compromised persons. Quality parameters met national and international

standards. Sensory quality showed good general acceptability during 3 storage months at room

temperature, comparable to that of the non-irradiated samples.

Regarding irradiated meals and immune-compromised patients, some contacts were initiated

with eight health services staffs; it is a task that requires much work and patience. Main drawbacks

are the shortage of irradiated product approvals in the Argentine Food Code, and the general lack of

knowledge about this technology. Our results were publicized in prestigious national and

international scientific congresses, during an exhibition for the general public and scholars, and in

classes, seminars, chats. The public perception looks reasonably promising.


24

Country: Bangladesh


Chief Scientific Investigator: Muhammad Khorshed Alam [email protected]

Title: Development of irradiated vegetables and fruits salads for immunocompromised patients considering

microbiological and organoleptic evaluation

Immunocompromised patients are vulnerable to microorganisms which are usually safe and

sound for healthy individuals and these people cannot take raw, uncooked or undercooked foods

because these foods are associated with the risks of microorganisms. Therefore, these groups of

people need foods with special hygienic quality. To develop these kinds of special foods,

application of ionizing radiation is one of the most suitable way which eliminate all the associated

microbes retaining food quality especially thermolabile vitamins and other nutrients. The aim of the

study was to improve the microbiological quality of fresh vegetable and fruit salads especially for

immune-compromised patients using gamma radiation. In this study, fresh vegetable samples were

collected from both open and chain-store and irradiated with different doses (viz., 1, 2, 2.5 and 3

kilogray) from Co-60 gamma-irradiator. Microbiological, nutritional and organoleptic quality of

those food samples were assessed using standard protocols. For the vegetable samples collected

from open shop, it was observed that generally 1 kGy irradiated samples had less nutritional loss

and better sensory score than the samples irradiated with higher doses. But the initial

microbiological load of the samples was so high ( (maximum total aerobic plate count:

2.25x106cfu/g, anaerobic plate count: 1.3x10

6cfu/g, aerobic spore count: 7.0x10

2 cfu/g, total

coliform: 1.9x106cfu/g, yeast and mould count: 6.0x10

2cfu/g, Staphylococcus count: 1.55x10

4 cfu/g,

Listeria count: 5.3x105cfu/g etc) that the required doses to meet the sanitary microbiological levels

suggested for immunocompromised people were 2, 2.5, 2.5 and 2 kGy for cucumber, tomato, carrot

and green capsicum, respectively. In case of green leaf lettuce the criteria were not met evenat

above radiation doses. There were no significant difference observed between the vegetable

samples collected from open shop and chain-store with respect to microbiological status.

Different fresh fruits were collected from open shop and exposed to various doses (viz. 0, 0.5, 1.0

and 1.5 kGy) of gamma radiation and microbiological as well as organoleptic quality were assessed.

The aerobic plate counts in case of guava, grape and pear were 3.38x104, 2.6 x10

3 and 1.7 x10

3cfu/g

respectively which were eliminated at 1.0 kGy. Aerobic spores, except apple, were totally

eliminated just at 0.5 kGy. Similarly, a dose of 0.5 kGy completely eliminated total coliform in

plum, pear, guava and apple, which were 2.6 x104, 1.7 x10

2, 1.0 x10

2 and 1.09 x10

1cfu/g in

untreated sample, respectively. Count of Listeria spp was 1.9 x103cfu/g in guava that was

eliminated at the same dose. Staphylococcus aureus was detected only in fresh-cut guava in the

level of 5.8 x103cfu/g that was eliminated at 1.0 kGy. Yeast and mold found in processed plum and

pear were 1.0 x104 and 2.9 x10

1cfu/g respectively, which were eliminated at 0.5 kGy. Based on the

microbiological and organoleptic evaluation, it was found that radiation dose of 1.0 kGy fulfilled

the safety criteria for immune-compromised patients.


25

Country: Brazil

Research contract: 16226

CSI: Susy Frey Sabato

Title: Application of ionizing radiation in foods for people with specific diets

This paper presents activities under the IAEA project based mainly on Brazilian food used

within a commercialization chain. Fresh fruits and fruit salads, green salads and ice cream are foods

studied in this project. Commercial salad dressings were also studied in the scope of this project

once there are some of them that can be inside the salad packaging.

Analyses covering physical-chemical parameters, microbiology, nutritional and sensory

evaluation have been performed in these foods.

Microbiological studies were carried out accomplishing the required reduction on microbial

load in fruit salad and ice-creams. Dose of 3kGy made possible to achieve the official limits for

immunocompromised patients. For green salad, combined treatment with previous sanitization had

to be included.

Viscosity and the rheological behavior were measured for commercial salad dressings to

verify quality of these emulsions when submitted to irradiation process. Medium doses (3kGy and

5kGy) demonstrated no impact on rheological behavior of salad dressings even after 6 months

storage.

A reduction in the levels of bioactive compounds was observed as radiation doses increased.

In contrast, on the use-by date, irradiation brought about a rise in these contents. Although the

radiation has affected the phytochemical content, the process might promote the consumption of

ready-to-eat fresh foods, keeping fresh-like characteristics and microbiological safety.

Results from sensory evaluation as well as perceptions surveyed in different meetings with

nutritionists had shown good acceptance of irradiated foods. Scores were favorable in most cases

demonstrating the quality of these products after irradiation. Considering that patients are more

open-minded, due to their current conditions during treatment, this acceptance could be even better.

26

Country: Bulgaria

Research contract 16272

Chief scientific investigator: Mr. Tsvetelin Tsrunchev [email protected]

Title: Radiation Processing of Traditional Bulgarian Food for Clean Diet - Technology, Quality and

Acceptance

Food irradiation has been applied to achieve number industrial and safety goals for quite some time

now. The novelty in the presented research is in application of relatively low doses to achieve such

level of food cleanness that is suitable for patients with immunodeficiency. Such patients are

threatened by the possibility of getting sick from microorganisms that are otherwise considered

harmless. Because of this reason there are a lot of restrictions in their diet. The overall goal of the

research was to study the possibility of producing clean food for patients with deficiency in their

immune system both artificially induced and resulting from illness. An assessment of the lowest

possible irradiation dose needed to achieve the required level of cleanness was conducted

throughout the project. Focus was on traditional or typical Bulgarian foods taken from catering

companies that supply hospitals. A number of microbial test as well as organoleptic analysis were

performed on both irradiated and non-irradiated samples. A pilot study on the awareness and

acceptance level of irradiated foods by both medical professionals and patients was carried in

several Bulgarian hospitals. An attempt to assess the influence of irradiation on anti-oxidant activity

of some Bulgarian herbal teas was made. A workshop was organized for the interested medical

professionals to present project activities and the conclusions from the research. Irradiation with

relatively low doses proved efficient and cost effective way of providing clean ready to use meals

that are both safe and wholesome. Analysis of the anti-oxidant potential of irradiated and non-

irradiated herbal teas shows small or no effect of irradiation. Though medical professionals and

patients know little about food irradiation they show interest and are willing to get more

information on the matter. Main difficulty in introduction of irradiated foods into hospitals comes

from relatively high cost of irradiation as well as the difficult logistics when talking about ready to

eat meals.


27

Country: Canada

Research Agreement: 16878

Chief investigator: Monique Lacroix, email: [email protected]

Research Project title: Use of Irradiation in Combined Treatments for the Development of Shelf-

Stable Vegetables and Processed Meat: Impact of Bacterial radiosensitization”

This study was to verify how bacteria can be radio resistant and to evaluate the effect of

combined treatments using irradiation with marinating containing vegetable extracts and natural

spices on pathogens to verify the bacterial radio sensitization. In the last year, we have evaluated the

effect of combined effects of marinating, vacuum packaging and gamma irradiation on the

nutritional values, the shelf-life and the sensorial properties of pork meat. This project demonstrated

the synergistic action of the marinade, gamma irradiation and packaging under vacuum of the meat

pork to increase the safety, the stability and the shelf-life. The study showed that an irradiation dose

of 1 kGy was needed to control Salmonella and a dose of 1.5 kGy was needed to control C.

sporogenes during storage of meat packed under vacuum. A dose of 1.5 kGy and marinating was

needed to control total microflora during 15 days. Also, a dose of 3 kGy in combination with

marinating was able to control the total microflora during 21 days. Combined treatments

(marinating, vacuum packaging and irradiation) did not affect negatively the sensorial properties,

the color and the content of riboflavin in meat. The using of marinating was able to protect against

the fatty acids oxidation during irradiation treatment and storage. However, a decrease of thiamin

was found during storage and after irradiation treatment especially on marinated meat due to the

loss in the drip. However, when combined treatment is applied, thiamin is reduced only on day zero

and the level of thiamine stay stable during storage.


28

Country: Hungary

Research contract16243

Chief scientific investigator: Csilla Mohácsi-Farkas [email protected]

Title: Use of irradiation to provide wider selection of safe, nutritionally and organoleptically adequate foods

for immunocompromised patients.

A survey of Hungarian institutional practices for dietary restrictions for immunosuppressed patients

concluded that it would be necessary to design and implement a uniform nutritional protocol and increase the

variety of foods that these patients can safely consume. The aim of our studies was to determine the radiation

doses necessary for low microbial food items without affecting their nutritional and sensory qualities.

Samples were gamma irradiated at doses of 0.5 to 3.0 kGy. Colour, odour, taste and texture remained

acceptable. Changes in antioxidant vitamins and fatty acid composition were determined. Microbiological

acceptance was evaluated according to the criteria agreed during the CRP. Listeria monocytogenes was the

pathogen selected for challenge tests. Results showed that irradiation up to 2 kGy doses did not cause

significant differences in the color, odor, taste and texture of fresh-cut apple, orange and banana. Irradiation

at 2 kGy could provide appropriate microbial counts in selected fresh-cut fruits. Irradiated cut/sliced fruits

should not be kept more than 5 days under refrigeration. Idared and Golden Delicious are the best varieties to

prepare fresh-cut salads. Sensory testing of fresh-cut tomato and carrot showed that statistically significant

differences in organoleptic properties (color, odor, taste and texture) were found only for the texture of sliced

carrot at 2 kGy. Irradiation at 2 kGy of cut tomato and carrot provided appropriate low microbial counts.

Samples remain microbiologically safe during 8 days of refrigerated storage. Chemical analysis of irradiated

pre-cut tomato and carrot samples showed that levels of α-tocopherol, some carotenoids and ascorbic acid

decreased one-third of their original contents at 2 kGy. Although these losses were statistically significant,

they are less than the natural variation found between different varieties or post-harvest conditions. Sensory

testing of Túró Rudi and cream cottage cheese showed that statistically significant differences in

organoleptic properties were determined only in the taste of Túró Rudi irradiated at 2 kGy. Irradiation of

frozen Túró Rudi and cream cottage cheese with 2.5 kGy led to appropriate low microbial counts and

samples remain microbiologically safe during 8 days of refrigerated storage. Fatty acid analysis data showed

no significant changes in fatty acid composition of frozen dairy products due to irradiation up to 3 kGy dose.

Sensory testing of raspberry puree/sweet chestnut puree/sponge cake dessert showed that although

statistically significant differences in organoleptic properties were determined in irradiated (2 and 3 kGy)

desserts, all samples were acceptable. Irradiation of the dessert at 3 kGy provided appropriate low microbial

counts. Samples remain microbiologically safe during 7 days of frozen (-18 °C) storage. Irradiation of

raspberry-banana ice-cream at 3 kGy provided microbiological safety with good sensory properties and

without affecting antioxidants. The enhanced radiation resistance of L. monocytogenes (innocua) in frozen

dairy products was shown. Inoculated in cream cottage cheese, estimated D10-values of both Listeria test

strains were higher when irradiated in frozen cottage cheese (0.32; 0.29 kGy) than in refrigerated product

(0.38; 0.49 kGy). Inoculated onto pre-cut tomato or sliced carrot, no re-growth of Listeria was observed

during the storage at 5 oC. Both strains of Listeria showed similar sensitivity to irradiation. Inoculated onto

pre-cut tomato, estimated D10-value of L. innocua test strain was 0.39 kGy, and for L. monocytogenes test

strain was 0.40 kGy.

Opportunistic pathogenic yeast species were identified from cottage cheese samples. Consequently

raw materials must be carefully selected when preparing food items for immunocompromised patients.

A survey was performed to detect risk perception and consumer attitudes towards food irradiation.

Patients in the consumer survey were not concerned about food irradiation to ease their life as much we

expected, and also reluctance could be identified towards modern food technology. A problem was

experienced to reach our target group in spite that our study was supported by doctors, health institutes,


29

patient advocacy groups and two popular webpages dealing with health issues. The low number of

respondents did not allow us to use multivariate statistical models to explore consumer attitudes.

30

Country: India


Chief Scientific Investigator: Dr. S. Gautam [email protected]

Participating Institutes:

Bhabha Atomic Research Centre (BARC), Mumbai, Tata Memorial Hospital (TMH), Mumbai

(A) Foods for immuno-compromised patients

a. Nasogastric liquid feed formulation (NGLF): It consisted of cereal, legume, cut vegetables, sugar,

and skimmed milk powder. The mixture was cooked in pressure cooker, and diluted in hot water.

The preparation was packed in PET bottles, and then gamma irradiated at 10 kGy. Irradiation at 10

kGy reduced the microbial load to below detectable levels (<10 cfu/g), and the product could be

stored up to 1 month at 4C without any detectable increase in microbial load. The sensory

evaluation did not indicate differences between the non-irradiated fresh, irradiated fresh and stored

samples. Nutritional quality and health protective property were not affected by irradiation. For

performing patient trial of irradiated NGLF at TMH, Mumbai approval of ethics committee is under

process.

b. Low cost enteral food (LCEF): It consisted of cereals,legumes, oilseed, skimmed milk powder

(SMP), and sugar. The powder was packed in multilayer pouches (PET+ Alu + CPP), and stored for

a year. It was found that microbial load in this preparation was quite high (5-6 log cfu/g), and

irradiation (12 kGy) could help bring it down to non-detectable levels. LCEF powder when sealed

under vacuum and irradiated was found to be good for its sensory attributes.

c. Intermediate Moisture (IM) Papaya Cubes: It was developed using a novel combination

technology including osmotic dehydration, blanching and infrared drying. These cubes were further

hygienized by exposing to gamma radiation dose of 2 kGy.The final processed product could be

stored up to 60 days at ambient temperature, whereas, the unprocessed fresh cut samples spoiled

within 2days. The activity of oxidizing enzymes, polyphenol oxidase and peroxidase,was reduced by

88 and 96%, respectively in IM papaya cubes. The functional properties in terms of antioxidant

capacity and antimutagenic potential were improved.

d. Irradiated honey: 15 kGy dose of gamma radiation was found to be effective enough for complete

microbial decontamination of commercial honey thus ensuring its microbial safety. The treatment

was not found to affect the physical, biochemical, antibacterial, organoleptic, and health protective

attributes of honey and the overall quality of honey remained unaltered upon radiation treatment.

(B) Food for Natural calamities affected people/ Defence personnel

e. Stuffed Baked Food (SBF): (Local name: Litti) It is a stuffed food commodity having a covering of

multigrain (predominantly wheat) dough with an internal stuffing of roasted gram (chick pea-Cicer

arietinum) flour containing a blend of spices, cooked gram paste, boiled- mashed potato and salt.

The stuffed preparation was baked, vacuum packaged in polyethylene packets and radiation

processed at 15 kGy. This completely eliminated the microbial load, and resulted in extended shelf-

life up to 12 months at ambient storage temperature. The product was found to be nutritionally rich.

Irradiated SBF was well accepted by the panellist.

f. Methi Paratha and Puran Poli: Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian

unleavened flat bread), and Puran poli (Sweet Indian Flat Bread) were developed using combination

of hurdles including radiation processing. Methi paratha was prepared using dough containing wheat

flour, dried fenugreek leaves and spices. Puran poli was prepared using dough stuffed with paste of

cooked bengal gram, jaggaery, and condiments. Both the products were roasted in oil/ghee on pan.

31

The samples were vacuum-packed in multi-layered pouches and irradiated at 25 kGy in frozen

conditions. Samples were found to be devoid of any viable microorganism throughout the storage

period of 6 months. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid

peroxidation of samples did not show any significant increase with time. The products were found to

be acceptable by the panellists.

g. Vegetable pulav:

The pulav was prepared using rice, vegetables, green gram, spices and traces of vegetable oil.

The samples were packed in multilayer pouches and irradiated in frozen condition, using dry ice and

stored at ambient temperature. The samples were periodically analyzed for microbiological profile.

Storage of the irradiated samples up to 12 months showed no microbial growth while control (non-

irradiated) samples got spoiled within 24 h. Irradiated samples were acceptable up to 12 months

storage period.

h. RTE meat products: The process to prepare radiation-sterilized Indian ready-to-eat meat products

such as chicken tikka, chicken pahadi kabab, chiken paratha, chiken pulav, and baked chicken

dumpling was standardized. Microbiological analysis of products showed absence of any viable

microorganism. All the radappertized products stored at ambient storage were found to acceptable by

the panellists for 12 months.

32

Country: Indonesia


Chief Scientific Investigator: Zubaidah Irawati Koenari [email protected]

Research Title: Development of ethnic ready-to-eat food using irradiation for immunocompromised patients

and specific target groups

Indonesian ethnic ready-to-eat (RTE) foods rapidly spoil when stored at room temperature

and this poses a problem when food is to be delivered in remote areas. . Such foods are favoured by

the general publics as well as by immunocompromised patients, and specific target groups. Medium

(8-10 kGy) and high (45 kGy) doses gamma-irradiated foods in combination with packing

techniques improve safety and quality without impairing overall sensory attributes during storage.

Risk assessment of these products was conducted by analysing the microbiological, chemical,

physical characteristics of the bioactive components and through sensory evaluation. For

immunocompromised patients, encouraging results were obtained regarding body mass index /

anthropometry, skin fold calliper, blood serum and haematological parameters. Significant increase

in haemoglobin content and total lymphocyte count was observed in the cancer patients as well as

other immunocompromised patients served with the irradiated sterile diets. Similar increase in the

above mentioned parameters was also recorded in school children and landslide victims fed with

irradiated ethnic foods. Surveys showed that the irradiated diets were liked by all the target groups.

No problems of indigestion or overall acceptability were recorded during the entire study period.


33

Country: Republic of Korea


Chief Scientific Investigator: Mr Jong-Heum PARK [email protected]

Research Title: Development of Sterilized Korean Foods for Immunocompromised Patients Using

Radiation Technology

Advanced Radiation Technology Institute (ARTI) of Korea Atomic Energy Research Institute has

developed hospital foods, space foods and emergency foods that are suited to the eating habits of

Koreans.

From 2010 to 2013, ARTI and the Dongnam Institute of Radiological & Medical Science

(DIRAMS) performed a survey on cancer patients to determine the food items that they wanted to

eat. Most wanted seasoned vegetables (including raw vegetables) and salads as side dishes,

Bibimbap and noodle as one dish meal, ice cream and snack foods. Using irradiation combined to

other treatments, ARTI developed two salads, four seasoned vegetables, four dried fruits chips

(snack foods) and a traditional cold noodle (Naeng-myeon). All were free of microorganisms and

found to be of acceptable organoleptic quality.

ARTI also developed 24 Korean space foods that were certified by the Russian Institute of Bio-

medical Affairs. Using processing protocols of space foods, an emergency food set had also

developed for unexpected disasters. The food set was tested twice, in Korea and in Sichuan, China.

In 2014, Bibimbap containing seven fresh vegetables, a nutrition-balanced Saeng-sik powder

and strawberry sherbet were developed as aseptic food items for immunocompromised patients. In

addition, ARTI and DIRAMS have performed survey on cancer patients and medical teams to

investigate the acceptability of developed Bibimbap and strawberry sherbet. The result indicated

that over 70% of respondents were ‘good’ or ‘very good’, and wanted to purchase them if and when

they become commercially available. ARTI now is developing new clam and ginseng rice porridge,

oat porridge and bean curd ice-cream as patient foods and performing R&D of food sanitation using

cabinet type of X-ray irradiator.


34

Country: Pakistan

Research Contract: 15116

Chief Scientific Investigator: Misal Khan

Research Title: Development of Irradiated Food for Immunocompromised Patients and other

Specific Target Groups

The objective was to prepare special meals for patients and irradiate them to lower the bacterial load

to prevent the chances of re-infection in the patients. It was considered important to extend the shelf

life of these diets, using irradiation and other preservation techniques. Meals were prepared and

nutritionally enriched according to the RDA guidelines. The prepared meals were packed in

different packaging materials (Polyethylene and multilayer pouches Tetra pack). The packed foods

were irradiated at the doses of 6,8,10 kGy. The physicochemical, microbiological, parameters and

sensory analysis of the diets were conducted using standard procedures at 0 day and fortnightly for

extended storage period of 3 months.

It was concluded that 8 kGy irradiation dose and vacuum sealing in multilayer pouches (Retort

pouches) is sufficient for safely storage of different diets up to the tested period of 3 months.

A MoU was signed with Institute of Radiotherapy and Nuclear Medicine (IRNUM) hospital

Peshawar after a series of meetings and presentations with its authorities. Approval of the NIFA

Ethical Committee was also obtained to allow us to carry out the study. In connection with the said

project, the First and 2nd

efficacy trials of one month each on immunocompromised patients were

conducted in IRNUM hospital Peshawar. The main objective of the second trial was to confirm the

results obtained during the previous year conducted in the mentioned hospital. Special meals were

prepared, supplemented with different vitamins like Vit A, C E, packed in multilayer pouches

(Tetrapak®) and were irradiated at the dose of, 8, kGy. The physicochemical, microbiological

parameters and sensory analysis of the diets were conducted before serving to the patients. In order

to expand the study to other cancer hospitals, an MoU with other PAEC Hospital INOR Abbottabad

was also signed after a series of meetings and presentations with the authorities of the said

Institution. A third efficacy trial was carried out on cancer patients at INOR hospital.

From the physico-chemical study of all the three efficacy trials, it was observed that the average

body weight of the test group patients was significantly increased in both the brain tumor and breast

cancer group, while decreasing trend was noted in control groups. Response proforma from each

patient was obtained. All patients show positive response toward meal taste, digestibility and

overall acceptability. The haematological assessments showed encouraging results. Some trends of

increase and decrease were noted in both the cases of brain tumor and breast cancer patients

especially in haemoglobin content which was significantly increased in both brain tumor and breast

cancer patients served on treated diets.

35

Country: Philippines

Research Contract No.: 16211

Chief Scientific Investigator: Zenaida de Guzman [email protected]

Project Title: Development of Safe, Quality and Shelf-Stable Filipino Ethnic Foods for

Immunocompromised Patients and Calamity Victims

The research and development studies conducted on various food commodities such as

ready-to-eat (RTE) pork and chicken adobo, brown rice, fresh fruits and fresh vegetables meant for

immunocompromised patients were completed. The optimum doses were determined for each food

ite. A dose of 25 kGy eliminated the microbial load of RTE meat and maintained the sensorial

qualities of the products up to 60 days storage at frozen condition. Fresh fruits and vegetables at a

dose of 1.5 kGy completely eliminated the microbial pathogen of E. Coli. At this dose also, brown

rice significantly reduced the microbial contamination and maintained the overall acceptability of

the products up to 6 months storage at room temperature. The D10 value of E.coli in inoculated

fresh vegetables (carrots, cucumber and lettuce) was determined at 0.20 kGy which translates to a

dose of 1.0 kGy to eliminate 5 log cycles of pathogen in the samples. The studies confirmed the

effectiveness of food irradiation processing of various food commodities and therefore showed the

safe and quality for utilization by the immunocompromised patients in the hospitals. To facilitate

the transfer of the use of the technology to the hospital patients, linkages with the hospital partners

particularly with the medical doctors and nutritionists/dieticians were undertaken. Information

dissemination through the conduct of seminars to different food associations and several meetings

were made. Media exposures through radio and television interviews and an international

publications and presentation to international symposium on the results of the work were also

accomplished.


36

Country: Portugal


Chief Scientific Investigator: Antonio Nazareth Falcão afalcã[email protected]

Title: Ionization radiation treatment of fruits and vegetables for immunocompromised patients:

feasibility study

The research developed has focused on the evaluation of the irradiation effects on fresh fruits

and the potential extension of shelf-life to increase the variability and availability of food for

immunocompromised patients. The food products were selected based on oncologic patients

preferences (based on the output of Portuguese Oncologic Institute), namely were raspberries [1-2],

blackberries [3], sweet cherries [4], chestnuts [5-6] and cherry tomatoes [7]. Samples of packed

fruits were irradiated at a Co-60 source at dose range of 0.25 up to 10 kGy (depending on the type

of product). Microbiological, physico-chemical and sensorial parameters were assessed after

irradiation and during storage time (4ºC). Generally, the obtained results indicated 1 to 2-log

microbial reduction for the applied gamma radiation doses and during storage time, rendering

extended shelf-life products. The results from the challenging tests with potential pathogenic

bacteria demonstrated that irradiation doses ranging from 3 to 5 kGy can be used as a disinfection

dose for major bacterial pathogens (e.g. E. coli, S. aureus, S. enterica, S. typhimurium). Regarding

fruits physico-chemical properties, irradiation caused a decrease in firmness compared with non-

irradiated fruit, indicating the texture as the critical parameter for fruit irradiation. Although, it was

observed that irradiated fruits preserves higher antioxidant activity compared with non-irradiated

samples. In general, it was verified similar acceptability among irradiated and non-irradiated fruits

along storage.

Other allied objective of the project was to assess the impact of ionization radiation on

mycotoxins. Solutions of mycotoxin (aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin,

ochratoxin A and zearalenone) were exposed to gamma radiation doses ranging from 0.5 up to 10.0

kGy, at distinct moisture level – dehydrated, in water, and in methanol:water solution. The obtained

results indicated that gamma radiation can be effective in reducing the mycotoxins concentration

and toxicity, but the presence of water have a very significant effect. [8-11]

Aiming to determine the inactivation absorbed dose range for foodborne viruses, studies were

carried out with murine norovirus (a surrogate of human Norovirus) and with Human Adenovirus

Type 5. The viruses infectivity on several substrates were assessed before and after irradiation

(doses up to 10 kGy) at a Co-60 source by the plaque assay technique. The results indicated that the

substrate play a significant role on the virucidal effect of gamma radiation and the viral D10-values

ranged between 0.8 - 3.7 kGy. [12-13].

A National Hospital Unit, the Portuguese Institute of Oncology, have given the support to

perform a pilot study on the inclusion of irradiated food on the diet of immunocompromised

patients, but the ethical clearance was not yet attained. Moreover, a National Project on preservation

of medical and aromatic plants by gamma radiation is being developed, which is promoted by a

national industry.

mailto:afalcã[email protected]

37

Country: Tunisia

Research contract 15052

Chief scientific investigator: Samia Ayari [email protected]

Title: Combination Treatments Involving Irradiation in Order to Develop Shelf Stable Sterile Foods

for Immunocompromised Patients and Other Specific Target Groups

The overall objective of this project was to use irradiation technology to increase the variety,

availability and acceptability of foods for immunocompromised patients and other potential target

groups with special dietary needs. This project was carried out by the National Centre of Nuclear

Sciences and Technologies in collaboration with Tunisian National Centre for Bone Marrow

Transplant (CNGMO). In the first part of this study, a comparison between the conventional heat

treatment and gamma irradiation was performed and it was found that with a dose of 5 kGy it was

possible to obtain a low bacterial ready to eat couscous without affecting its quality. Other

researches were intended to evaluate the irradiation effects on cooked and raw vegetables. Vacuum

packaged carrot puree and fresh MAP vegetable salads were irradiated at different low doses using

a gamma (Co-60) source. It was found that the treatment of carrot puree with moderate heat and

vacuum packaging followed by 3 kGy gamma irradiation dose allowed to obtain a non-detectable

levels of mesophilic bacteria, yeasts and molds and resulted in higher antioxidant activity with

preservation of β-carotene content and with more homogeneous and consistent texture. Fresh

salads packaged under MAP (5% O2, 5% CO2 and 90% N2) and irradiated at 4 kGy showed no

microbiological risk and preserved perfectly the nutritional qualities. The control of spore forming

bacteria is crucial question regarding the development of sterile diets for immunocompromised

patients and other target groups. The application of combined treatments involving low doses of

gamma irradiation in combination with low concentrations of antibacterial components was

effective to limit bacterial proliferation and toxin production by B. cereus during storage at

refrigerated temperature abuse. Irradiated bread at 15 kGy developed no mold within an extended

storage period by approximately 40 days with a slight decrease of firmness but there were no

significant (p > 0.05) effect on nutritional contents. The results obtained during this project

demonstrate that gamma irradiation alone or in combination with other methods can procure

sterilized food with greater acceptability, availability and variability which opens the way for its

application for the benefit of immunocompromised patients.


38

Country: UK


Chief Scientific Investigator: Jayne Woodside [email protected]

Title: Food Research / Irradiated Food for Patients - an update

Professor Woodside’s role was to advise on the literature surrounding (i) the use of low

bacterial diets for immunocompromised patients worldwide, according to scientific literature, (ii)

the evidence base for the benefit of low bacterial diet in immunocompromised patients, and (iii)

guidelines on the conduct of studies in immunocompromised patients. There is still a lack of

consensus on the use of low bacterial diets, and current practice is inconsistent. There have been no

recent publications summarising practice internationally, so the most recent survey of current

practice, from 2008, is Europe-focused, and a view of what is going on worldwide would still be

useful. There is little doubt that there is food restriction for immunocompromised patients, but the

types of foods restricted, and the degree of restriction will vary from country to country, and even

within country, so observing local practice and liaison with local hospitals and clinical teams

remains vitally important to ensure the foods produced are relevant to local populations and food

restriction policies.

The current published scientific evidence for the clinical benefit of low bacterial diets is still

weak, with a Cochrane systematic review of the literature published in 2012, which concluded that

at the moment there is no evidence from individual randomised controlled trials in adult or

paediatric cancer patients that supports the use of low bacterial diets for the prevention of infection

and related outcomes. The review concludes that more high quality research is still required, and

that no evidence of effect (situation currently) is not the same as evidence of no effect (a formal

conclusion of no clinical benefit of low bacterial diets). There are two ongoing trials in the US

reported on publically available databases of trials that will provide more robust data on this

research question, but one is reported as terminated and the other has not been updated recently, so

the current situation is unknown. No new relevant trials have been added to the database since the

last meeting. Whilst there is no current evidence of clinical benefit, and formal definitions of “clean

diets” and “low bacterial diets” lacking and variable between countries, some degree of food

restriction is common practice, and this is based on a combination of reasonable theoretical

background and prudent practice. Such food restriction can have impact on patients in terms of

decreased quality of life, freedom of food choice and potential for malnutrition, and therefore to

supply a broader range of foods could be of value, even if the effect on clinical outcomes is

uncertain as yet.

There have been important scientific and technological developments within this project, in

terms of the range of foods produced, their organoleptic properties and packaging and preparation

methods used. The steps taken to harmonise protocols for example for microbiological testing, has

also been important. Important questions in relation to irradiated foods include their sensory

acceptability, and nutritional quality, and this has been examined carefully by the research centres

within the CRP. Surveys of current practice have been carried out already with regard to use of

dietary restrictions by some centres, and most centres have consulted with local hospitals about

what foods would be most desired by patients. These qualitative discussions with healthcare

professionals and patients have led to selection of appropriate foods, and the sensory testing carried

out with healthy volunteers. Sensory acceptability of any new irradiated foods is also being tested in

testing panels, following established protocols.


39

The translation element of this CRP remains particularly challenging, but also important. We

need to think broadly about how to define success. Most centres have developed links with hospitals

and generated some educational material/programme development with healthcare

professionals/other relevant bodies, which is important to raise awareness among healthcare

professionals and should help, eventually, gain access to patients. Some centres have found ethical

approval difficult to obtain, and developing studies giving foods to patients challenging, but some

centres have achieved this for food testing in patients, with health-related and other endpoints.

There is a need to be persistent and creative, and to consider alternative target groups for these

developed foods. There needs to be careful consideration of study designs as research progresses,

with any intervention with foods being randomised and controlled where possible, careful data

analysis and presentation, and intervention studies being conducted according to local research

governance and ethical guidelines. When publishing, authors should publish in international

journals where possible, so that such publications are widely available to the international scientific

and clinical communities. A review publication aimed at the clinical community would be timely to

raise awareness. The last similar article was published in 2011.

40

Country: USA

Research Agreement: 16231

Chief Scientific Investigator: Suresh D. Pillai

Title: Electron Beam Irradiated Diets for Neutropenic Bone Marrow Transplant Recipients:

Technology and Hospital Food Supply Chain Considerations

The focus of this project was to develop electron beam irradiated foods for neutropenic bone

marrow transplant recipients. There were challenges to introducing irradiated foods into hospitals.

Therefore, it was decided to focus on using currently approved US FDA dose limits (1 kGy) for

fresh fruits and vegetables and develop empirical data on the bioburden, sensory attributes and

consumer acceptability scores for specific fruits that represent significant sources of the three major

antioxidant clusters in fruits namely, carotenoids, ascorbate, and polyphenols. Cherry tomatoes,

strawberries, red grapes, watermelon cubes and avocado were chosen as these target fruit and

vegetables. The results showed that low dose (≤ 1 kGy) eBeam processing is effective at reducing

the bio-burden of high quality fruits and vegetables. Consumer acceptability scores were generally

unaffected by using this non-thermal approach. Quantitative microbial risk assessment studies with

strawberries indicated that if 1 kGy eBeam irradiation is employed on strawberries that contain as

many as 100 CFU of shiga toxin-producing E.coli per serving size (150 gm), the infection risks are

reduced from 6 out of 10,000 to less than 4 out of 100 million individuals.

Synergistic activities of this project involved collaborating with NASA to develop 11 eBeam-

sterilized (44 kGy) space food items, enabling the private industry to adopt eBeam technology to

treat imported guavas and mangoes for phytosanitary applications with low dose eBeam doses and

development of potential vending machine food items.

The major outcomes of this project was the commercialization of eBeam technology for delivering

1 kGy dose to fruits and vegetables, enabling private industry to adopt this technology, developing a

deep scientific understanding of the sensory attributes and consumer acceptability of low eBeam

dose treated fruits and vegetables and providing microbial risk assessment information for

communicating the value of adopting eBeam technology for specific target foods.

41

Annex D

Research Protocol (Revised)

It is important to involve health professionals or emergency personnel/first responders in the design

of the experiment.

1. Materials

1.1. Food

The types of food studied should be chosen in consultation with local healthcare professionals or

emergency agencies. The experiments should be carried out on foods that are representative of good

quality food and from a reliable source.

Cooked ready to eat meals must be prepared according to a standard recipe so it can be prepared to

the same standard repeatedly or ready to eat meals should be bought from a standard food service

provider. It is important that the food does not vary to ensure consistency of the product following

irradiation.

1. 2 Packaging and Labeling

Packaging material should be suitable for use in radiation processing in the respective countries or

regions. It is necessary to demonstrate that the packaging retains its integrity over the usable life of

the food product. Participants are advised to consult with national and international documentation

regarding (physical/chemical) packaging material properties/stability for irradiated food. The

packaged food should meet the requirements of the target group (e.g. hospital kitchen/emergency)

and be suitable at the target irradiation dose. Participants are advised to adhere to labeling

requirements since these foods will be used in patient trials and specific target groups.

1.3 Reagents

Standard chemicals and media should be used in the research

2. Methods

2.1 Microbiological Experiments

Studies involving the inoculation of food should take care to ensure that the organisms are either

deposited in a culture collection or preserved for future reference. All experimental protocols

should be recorded.

Inoculation should, where possible, involve products in their “normal” (non-irradiated / non-sterile)

state, because this reflects the real situation. If inoculation has been carried out on a sterile product

(inoculated pack studies), this should be recorded and reported.

Participants are advised to consider enteric viruses when working with fresh fruits and vegetables.

Participants are advised to consider the starting bioburden of commodities or ingredients prior to

irradiation. All efforts must be made to include GAP, GMP, HACCP and GIP principles during the

development of irradiated foods for hospital and other target groups.

42

Standard microbiology protocols were carried out as discussed in the first coordination meeting.

Shelf life extension should be based on the basis of microbiological criteria for

immunocompromised people and for emergency foods in addition to organoleptic, nutritional

evaluation and physico-chemical properties.

2.2 Physico-chemical, Nutritional, sensory and other attributes

Analyses should be designed to provide data that is relevant to the experimental objectives For

nutritional value determination, the most unstable and important vitamins present in foods evaluated

should be considered. For example, thiamin in meat, vitamin C in fruits should be determined.

Official or published methods should be taken for extraction and analysis. For example, the

antioxidant properties could be evaluated following the method “AOAC SMPR 2012.001”, vitamin

C following the AOAC SMPR 2012.012, vitamins extraction and analysis could be done following

published methods like in the J. Association Official Analytical Methods.

For the physic-chemical properties, CIEL, L*a*b* data should be taken for colour measurement

measurements.

Quality of Life (QoL) scores

If QoL scores are being collected, validated instruments should be used. An example of a QoL

questionnaire validated for use in cancer patients is the EORTC QLQ-30 (Annex Z), but if an

alternative questionnaire, validated for the local population, is available, this is also acceptable.

2.3 Record Keeping

Methods employed to produce the food should be documented (e.g. packaging temperature,

atmosphere, storage temperature, irradiation conditions, etc.)

3. Dosimetry

The dosimetry system should be calibrated and dose should be traceable to an international

standard. Dosimetry should be employed according to recognized international standards. The

minimum and maximum doses absorbed by the irradiated product should be determined, striving for

dose uniformity. Routine dosimetry should be conducted, and a dosimetry report should be

provided for each experiment. Use delivered dose (± std deviation) rather than the target dose.

Participants are advised to report data based on actual delivered dose.

International Standards and other guides are available to assist with conducting dosimetry for

research on food and agricultural products, including:

ISO/ASTM 51261 Standard Guide for Selection and Calibration of Dosimetry Systems for

Radiation Processing.

ISO/ASTM 51900 Standard Guide for Dosimetry in Radiation Research on Food and

Agricultural Products.

43

The key parameters required for dosimetry and reporting dosimetry include the following:

1. Calibration of radiation field inside the product box with confidence interval and

traceability to a recognized national standard.

2. A statement or reference to details of the dosimetry system employed.

3. Uncertainty / confidence interval on the dosimetry system.

4. Dose mapping exercise for each configuration used (Dmax, Dmin, and dose distribution). The

loading pattern for dose mapping should be recorded (a diagram for example).

5. The loading pattern for subsequent treatments should be the same as that used in the dose

mapping exercise and should be recorded with reference to the dose mapping exercise.

6. The location for the placement of routine dosimeter(s) and the relationship between the

dose received by dosimeter(s) at the routine location and the Dmax and Dmin (obtained from

dose mapping).

7. The type of radiation and the source used should be recorded. Information related to

irradiation treatment should include the type of radiation, the source activity or the

characteristics of the machine.

8. The following information should also be recorded:

- Target dose.

- Measured dose and uncertainties.

- Dose rate.

- Dose uniformity ratio.

- A statement on how the dose was delivered, for example, was the dose delivered in

a single treatment or by multiple exposures.

4. Microbiological criteria

There is an absence of commonly agreed microbiological criteria and the meeting decided to

develop criteria that could be used by CRP participants. The following are sanitary microbiological

levels suggested for foods intended for immunocompromised people and other potential target

groups. These criteria have been derived from Brazilian guidelines, the International Commission

on Microbiological Specifications for Foods (ICMSF)3 , information in a scientific paper by Pizzo

et al.4, European Regulations on food hygiene and values recommended by Dr Ju-Woon Lee that

were endorsed for use in space flight conditions by the Russian Institute for Biomedical Affairs.

3 www.icmsf.org

4 Pizzo PA, Purvis DS, Waters C. Microbiological evaluation of food items for patients undergoing gastrointestinal decontamination and

protected isolation. J. Am. Diet. Assoc. 1982 Sep;81 (3): 272-9

44

Participants are strongly urged to follow the Bacteriological Analytical Manual (BAM) for

Microbiological Analyses and Data reporting5.

Aerobic Plate Count < 500 cfu/g

Listeria spp not detected in 25 g

Salmonella spp not detected in 25 g

Yeasts and molds < 10 cfu/g

Total Coliforms < 10 cfu/g

Staphylococcus aureus < 10 cfu/g

Aerobic spore count < 10 cfu/g

Anaerobic spore count < 10 cfu/g

Detection Limit

The method detection limit should be stated when reporting results. Avoid using 0 CFU as a value

in Tables.

Sensory Testing

There may be three levels of sensory studies namely within the laboratory, within a wider consumer

group and finally the target patients. Participants are advised to perform sensory testing prior to

testing on patients. Participants are advised to adhere to the appropriate procedures and approvals.

This may include inclusion of “Informed Consent” documents.

Participants are urged to designate their studies as “pilot studies” when performing studies in

hospitals because the sample size may be small.

5. Quality Assurance / Good Laboratory Practice

Statistical advice should be sought prior to experimental design and during data analysis.

Data sheets, survey forms and similar documents should be archived so that they can be made

available for future reference. All original data should be retained so it can be made available in

future.

Records should include details and descriptions of

The food and preparation recipes

Packaging material

Food bioburden prior to irradiation (this should be determined and recorded)

Inoculation studies (record the organism details and description).

Conditions of irradiation (see dosimetry and Section 2.3)

5 www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm

45

Including information under 2.3 Record keeping

An active web-site will be used to facilitate information sharing and will be open to CRP members

and others involved in the research project.

6. Human Studies

Nutritional advice should be sought wherever appropriate. Studies should be carried out in

collaboration with a medical professional, if patients are involved, and appropriate local governance

guidelines should be followed (e.g. including ethical approval).

7. Educational Material

Written documents and presentations should be prepared and developed. Information should be

shared on the internet forum. IAEA should explore the possibility of hosting these documents on

their website platform.

8. Journal Publications

Participants are strongly urged to submit their findings for publication in peer-reviewed journals

(international and/or national) that are targeted to the hospital medical community. Examples

include the American J Clinical Nutrition, J. Nutrition, Clinical Nutrition, British J Nutrition, Asian

J Nutrition, Nutrition & Cancer, J. Hospital Infections, J. Homeland Security, J of Food Protection,

J of Food Science, J of Natural Science, J of Food and Agricultural Science, Radiation Physics and

Chemistry, J. Pediatric Hematology and Oncology, J Agriculture and Food Chemistry, J. Food

Engineering, J Food Control, Radiation Biology, Int. Journal of Radiation Biology, Annals of Food

Sc. and Technology, Int. J. Pharmaceutical Sciences and Research, J. Agriculture and Food

Chemistry, Talanta, Food Control, Food Microbiology.

9. Scientific Meeting Presentation

Participants are also strongly urged to present papers at suitable scientific meetings and symposia.

10. Outputs

Participants are urged to document all items and activities that can be considered as project outputs.

46

Annex E

Summary of Food Items Studied During the CRP

Country Food(s) Target Group Purpose Suggeste

d dose

(kGy)

Storage and

special

packaging

conditions

Shelf life

extension

period

studied

Argentina

Highly nutritive bread

Emergency Shelf-life extension

at room temperature

and microbial

safety

6 Room

temperature

At least 43

days

Pizza Hospital Microbial safety

and stability

3 Refrigeration

(4ºC)

10 days

Baby spinach leaves Hospital Microbial safety

and stability

1,5 Refrigeration

(4ºC)

20 days

carrot, cherry tomatoes and

arugula salad

Hospital Microbial safety

and stability

2 Refrigeration

(4ºC)

7 days

Honey Hospital Microbial safety

and stability

20 Room

temperature

At least 5

months

Bangladesh

Cucumber, carrot, capsicum,

green leaf lettuce, tomato,


and stability

2.5 Refrigeration

(4ºC)

3 days

Green leaf lettuce Hospital Microbial safety

and stability

3 Refrigeration

(4ºC)

3 days

Fresh fruits (apple, guava,

pear, grapes, plum)


and stability

1 Refrigeration

(4ºC)

7 days

Brazil

Minimally processed salad

(cabbage, carrot)


and stability

3 Refrigeration

(4ºC)

-----

Baby carrots Hospital Microbial safety

and stability

3 Refrigeration

(4ºC)

-----

Fruit salads (melon, apple,

mango, grape,


and stability

3 Refrigeration

(4ºC)

5 days

pineapple Hospital Microbial safety

and stability

3 Refrigeration

(4ºC)

5 days

ice-cream, Hospital Microbial safety

and stability

3 Frozen (-

18ºC)

-----

salad dressing Hospital Microbial safety

and stability

5 Refrigeration

(4ºC)

6 months

Bulgaria Herbal tea Hospital Microbial safety

and stability

7 Room

temperature

-----

Fresh salads (Green salad,

Mayonnaise salad)


and stability

5 Room

temperature

-----

Ready to eat complex menu Hospital Microbial safety

and stability

5 Room

temperature

-----

Spice mixtures Hospital Microbial safety

and stability

5 Room

temperature

-----

Canada Marinated pork in mango

sauce

Hospital Sterility

Microbial safety

and stability

1.5

3

Vacuum (4)

Vacuum (4)

15 days

21 days

China

Spiced chili chicken Emergency Microbial safety

and stability

5 Vacuum 15 months

Rice Emergency Microbial safety

and stability

3 Vacuum 10 months

Noodle Emergency Microbial safety 5 Vacuum 21 months

47

and stability

Stir-Fried sausage with pea Emergency Microbial safety

and stability

8 Vacuum 15 months

Fried Chinese bacon with

pickled cowpea rice

Emergency Microbial safety

and stability

5 Vacuum 15 Month

Spicy beef Emergency Microbial safety

and stability

5 Vacuum 16 months

Spicy egg Emergency Microbial safety

and stability 3 Vacuum 15 months

Picke Emergency Microbial safety


Dried bean Emergency Microbial safety


Hungary

Pre-cut fruits (apple, banana,

orange)


and stability 2 Refrigeration

(4 ºC) 5 days

Pre-cut vegetables (tomato,

carrot)


and stability

2 Refrigeration

(4 ºC)

7 days

Dairy products (cream cottage

cheese Turo rudi)


and stability

3

(Frozen)

Refrigeration

(4 ºC)

7 days

Fruit puree ice cream

(raspberry-banana)


and stability

3 Frozen (-

18ºC)

28 days

Dessert (sponge cake-chestnut

puree-raspberry puree)


and stability

3 Frozen (-

18ºC)

28 days

India

Naso gastric liquid fee

(NGLF)


and stability

10 4 C 30 days

Low cost enteral food (LCEF) Hospital

Microbial safety

and stability

12 Vacuum

Room

temperature

1 year

Intermediate moisture Papaya

cubes

Hospital

Microbial safety

and stability

2 Room

temperature

60 days

Irradiated honey Emergency Microbial safety

and stability

15 Room

temperature

1 year

Stuffed baked food


and stability

15 Vacuum

Room

temperature

1 year

Methi paratha


and stability

25

Frozen

state

Room

temperature

1 year

Puran poli


and stability

25

Frozen

state

Room

temperature

6 months

Vegetable pulav


and stability

10

Frozen

state

Vacuum

Room

temperature

1 year

chicken tikka


and stability

25

Frozen

state

Room

temperature

1 year

Chicken pahari kabad


and stability

25

Frozen

state

Room

temperature

1 year

Chicken paratha


and stability

25

Frozen

state

Room

temperature

1 year

Chicken pulav Emergency Microbial safety 25 Room 1 year

48

and stability Frozen

state

temperature

Baked chicken dumpling Emergency Microbial safety

and stability

25

Frozen

state

Room

temperature

1 year

Indonesia

Ethnic Irradiated foods

(Goldfish pepes, anchovy

pepes, beef rending, beef

semur, chicken semur)

Hospital and

emergency

Sterility 45

Cryogeni

c (-79C)

Room

temperature

1,5 year

Ethnic Irradiated foods (

Herbal Ice cream, processed

tofu, presto milk fish, bacem

tempe)

Hospital and

Emergency

Microbial safety

and stability

8 Refrigeration

4 C

9 months

Pakistan

Irradiated foods (sprouted

mungbean, minced

meat+peas, chicken potato, dal

channa, mix vegetables,

mutton, Pratta

Hospital

Microbial safety

and stability

8 Vacuum

Room

temperature

90 days

Brown rice

Hospital

Microbial safety

and stability

1 Room

temperature

6 months

Philippines

Fresh pre-cut fruits and

vegetables


and stability

1.5 Refrigeration 7 days

Chicken adobo


and stability

25 Frozen 6 months

Granola bar


and shelflife

extension

1 Room

temperature

1 month

Portugal

Raspberries, cherries,

blackberries,

hospital Microbial safety

and stability

3 - 5 Refrigeration 7 days

chestnuts Hospital Microbial safety

and stability

3 Room

temperature

3 months

cherry tomatoes Hospital 3 Refrigeration 14 days

Tunisia

Couscous (cooked semola,

meat, vegetables, spices)


and stability

5 Refrigeration 15 days

Vegetable salad Hospital Microbial safety

and stability

4 MAP and

refrigeration

9 days

Carrot puree Hospital Microbial safety

and stability

3 Vacuum

Refrigeration

15 days

Chicken rice with

antimicrobial components


and stability

1.8 Refrigeration

(10 C)

21 days

Bread Hospital Microbial safety

and stability

15 Room

temperature

60 days

Republic of

Korea

Vegetables salad with citrus

dressing

Hospital, Microbial safety

and stability

2 Refrigeration 1 month

Green salad (tomato, etc) Hospital Microbial safety

and stability 4 Refrigeration 1 month

Side dishes (4 kinds fresh

vegetables)


and stability 2 – 8 Refrigeration 1 month

Snack (dried apple, pear,

strawberry, pineapple,


and stability 1 – 5 Room

temperature

1 year

Noodle Hospital Microbial safety

and stability 2 Refrigeration 1 year

Ice cream (strawberry,

chocolate, green tea)


and stability 4 Frozen (-

20ºC)

2 years

Balance nourishing food for Hospital Microbial safety 4 Room 1 year

49

patients (dried 27 raw cereals,

vegetables, plants edible

seeds)

and stability temperatue

Korean space groups

(different bibimbap 24 (3

kinds of dried bibmbap, 3

kinds of porridge, 3 kinds of

soups, 1 noodle, 2 kinds of

meat prepared meals, 1

kimchi, 6 kinds drinks, 4

others)

Astronauts Sterility 10 Room

temperature

2 years

Korean emergency food

(bibimpab, bulgogi, persimom

chocolat balls)


and stability 10 Room

temperature

3 years

Fermented crab (2 kinds) Hospital Microbial safety

and stability 6 Refrigeration

(4ºC)

6 months

Cooked meals (ready to eat,

ready to heat meals, one-dish

meal Bibimbap (frozen)


and stability 6 Frozen (-

18ºC)

1 year

USA

Fruits (watermelon cubes,

strawberries)

Hospital,

Healthy

vending

machines

Microbial

safety and stability 1 MAP

Refrigeration

(4 ºC)

21 days

Avocado Hospital Microbial safety

and stability

1 Vacuum

Refrigeration

4 ºC

21 days

Cherry tomatoes Hospital Microbial safety

and stability

1 MAP

Refrigeration

21 days

Beef Fajita Astronauts Sterility 44 Room

temperature

1 year

50

Annex F

Number of Publications, Conference Presentations and Students Involved in CRP D62009

Journals Number of articles

Acta Alimentaria 1

Annals of Food Science and Technology 1

Applied and Environmental Microbiology 2

Food & Beverage Journal(BG) 1

Food Bioscience 1

Food Control 6

Food Microbiology 1

Food Science 3

Hubei Agricultural Sciences 2

International Journal of Radiation Biology 2

International Journal Biosciences 2

International Journal of Pharmaceutical Sciences and Research 1

Intl. Food Hygiene 1

J Food Protection 1

J. Agric. Food Chem. 2

Journal of Applied Polymer Science 1

Journal of Berry Research 1

Journal of Food Processing and Preservation 1

Journal of Nutrition and Dietetics(BG) 1

Journal of Radiation Industry 3

Journal of Radioanalytical and Nuclear Chemistry 1

Journal of the Korean Society of Food Science and Nutrition 1

Journal of Toxicology and Environmental Health, Part A: Current

Issues

1

Korean Journal for Food Science of Animal Resources 2

La Rivista Italiana delle Sostanze Grasse Journal 1

Preventive Medicine 2

Proceedings of the XIV Argentine Food Science and Technology

Congress

1

Radiation Physics and Chemistry 12

Safe Food 1

Science and Technology of Food Industry 1

Stewart Postharvest Reviews 1

Talanta 1

World Academic of Science, Engineering and Technology 5

Total Number of Journal Papers:

64

51

Books 1

Book Chapters 3

Conference Presentations

Argentina 17

Bangladesh 3

Brazil 24

Bulgaria 2

Canada 2

China 3

Hungary 8

India 5

Indonesia 9

S. Korea 14

Pakistan 3

Philippines 4

Portugal 12

Tunisia 5

UK 0

USA 8

Total Number of Conference Presentations:

119

Students involved

Argentina 10

Bangladesh 5

Brazil 6

Bulgaria 0

Canada 10

China 3

Hungary 4

India 5

Indonesia 18

S. Korea 12

Pakistan 18

Philippines 51

Portugal 5

Tunisia 6

UK 0

USA 5

Total Number of Students Involved:

60

52

Annex G Publications in peer-referred journals

2015

1. BHOIR, S. A., MUPPALLA, S. R., KANATT, S. R., CHAWLA, S. P., SHARMA A. (2015).

Radappertization of ready-to-eat shelf-stable, traditional Indian bread ─ Methi Paratha. Radiation

Physics and Chemistry, 111: 24-27.

2. DAUD, M., AHMAD, M., KHAN, I., KHAN, U., BESMA, S., ALI, S. A., KHAN, M., ZOHAIB,

M., KHAN, M., IHSANULLAH, A. H., (2015). Pathogenic microbiological study of meat ready-to-

eat and its products in different hotels of Peshawar, Khyber Pakhtunkhwa Pakistan. Int. J. Biosci.

Vol. 6 (4): 106-111.

3. HIEKE, A-S, C., PILLAI, S.D. (2015) Attenuation of 10 MeV electron beam energy to achieve low

doses does not impact Salmonella spp. inactivation kinetics. Radiation Physics and Chemistry 110:

38-41

4. MAHMUD, S., ALAM, M., ANSARI, A., ALAM, K., PRAMANIK, K., (2015). Quality

Improvement of Fresh-cut-fruits by Gamma Radiation for Immune-compromised Patients.

International Journal of Pharma Sciences and Research. www.ijpsrjournal.com

5. MISHRA, B. B., GAUTAM, S., AND CHANDER R., AND SHARMA, A. (2015). Characterization

of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-

eat Carica papaya cubes. Food Bioscience, 10: 69 – 79.

6. PARK, J. N., SUNG, N. Y., BYUN, E. H., BYUN, E. B., SONG, B. S., KIM, J. H., LEE, K. A.,

SON, E. J., LYU, E. S. (2015). Microbial analysis and sensory test of gamma-irradiated freeze-dried

fruits for patient food. Radiation Physics and Chemistry. 111:57-61.

7. PILLAI, S. D., SHAYANFAR S. (2015). Introduction to electron beam pasteurization in food

processing. Chapter 1. In: Electron Beam Pasteurization and Complementary Food Processing

Technologies. S.D. Pillai, and S. Shayanfar (eds) Woodhead Publishing, UK pp. 326

8. PILLAI, S. D., SHAYANFAR, S. (2015). Aseptic packaging of foods and its combination with

electron beam processing. Chapter 6. In: Electron Beam Pasteurization and Complementary Food

Processing Technologies. S.D. Pillai and S. Shayanfar (eds). Woodhead Publishing, UK pp. 326

9. PILLAI, S. D., SHAYANFAR, S. (Editors) (2015) Electron Beam Pasteurization and Complementary

Food Processing Technologies, Woodhead Publishing, UK pp 326.

10. SALVATORE, M., MARRA, A., DURACCIO, D., SHAYANFAR, S., PILLAI, S.D., CIMMINO,

S., SILVESTRE, C. (2015). Effect of electron beam irradiation on the properties of polylactic

acid/montmorillonite nanocomposites for food packaging applications. Journal of Applied Polymer

Science (in press).

11. SHAYANFAR, S., PILLAI, S. D. (2015). Future trends in electron beam technology for food

processing. Chapter 16. In: Electron Beam Pasteurization and Complementary Food Processing

Technologies. S.D. Pillai and S. Shayanfar (eds). Woodhead Publishing, UK pp. 326.

12. TSRUNCHEV, T. (2015) Irradiation of Bulgarian Herbal Teas - Preventive Medicine (BG) accepted

13. TSRUNCHEV, T. (2015) Radiation Technology for Food Processing - Preventive Medicine (BG)

accepted

53

2014

14. FELICIANO, C. P., DE GUZMAN, Z. M., TOLENTINO, L. M. M., COBAR, M. L. C. (2014).

Radiation-treated ready-to-eat (RTE) chicken breast Adobo for immunocompromised patients. Food

Chemistry 163: 142-146.

15. HAJARE S., GAUTAM S., NAIR A., AND SHARMA A. (2014). Formulation of a naso-gastric

liquid feed (NGLF) and shelf life extension using gamma radiation. Journal of Food Protection,

77(8):1308-16.

16. KANCHEVA, V. D., SLAVOVA-KAZAKOVA, A., TERZIEVA, A., TSRUNCHEV, T. S.,

IVANOVA, M. (2014). Assess the potential of some traditional Bulgarian teas to scavenge free

radicals and to exhibit antioxidant activity after gamma-irradiation, Rivista Italiana Delle Sostanze

Grasse.

17. MOHÁCSI-FARKAS, CS., NYIRŐ-FEKETE, B., DAOOD, H., DALMADI, I., KISKÓ, G. (2014)

Improving microbiological safety and maintaining sensory and nutritional quality of pre-cut tomato

and carrot by gamma irradiation. Radiation Physics and Chemistry 99: 79-85.

18. PILLAI, S.D. (2014). Harmonisation of technological approaches to achieve quality and safety. Intl.

Food Hygiene. 25(6).

19. PILLAI, S.D., BLACKBURN, C., BOGRAN, C. (2014). Applications of ionizing irradiation for

phytosanitary treatment and food safety for fresh produce. In: Global safety of fresh produce: A

handbook of best-practice examples, innovative commercial solutions and case studies. Edited by J.

Hoorfar. Woodhead Publishing, Oxford, UK.

20. SHUBHASHIS SARKER, S., HUSSAIN, M. S., KHATUN, A., HOSSAIN, M. A., ALAM, M. K.,

MOHAMMAD SABIR HOSSAIN, M. S. (2014). Development of gamma-irradiated low microbial

vegetable salads for immunocompromised patients. Annals of Food Science and Technology 15,

242- 258. www.afst.valahia.ro

21. SONG, B. S., PARK, J. N., LEE, J. W., KIM, J. K., KIM, J. H. (2014). Optimization of processing

conditions to improve the rehydration and sensory properties of freeze-dried cooked rice. Journal of

Food Processing and Preservation. 38:1244-1252.

22. TSRUNCHEV, T. (2014) Microbial contamination by gamma rays of ready meals for immune

compromised patients. Food & Beverage Journal (BG)

23. TSRUNCHEV, T. (2014). Effect of exposure to different doses of gamma radiation on the

microbiological status of herbal teas for immune compromised patients. Journal of Nutrition and

Dietetics (BG)

2013

24. AYARI, S., DUSSAULT, D., HAYOUNI, E. A., HAMDI, M., LACROIX, M. (2013). Radiation

tolerance of Bacillus cereus pre-treated with carvacrol alone or in combination with nisin after

exposure to single and multiple sub-lethal radiation treatment. Food Control, 32, 693-701.

54

25. CABO VERDE, S., TRIGO, M. J., SOUSA, M. B., FERREIRA, A., RAMOS, A. C., NUNES, I.,

JUNQUEIRA, C., MELO, R., SANTOS, P. M. P., BOTELHO, M. L. (2013). Effects of Gamma

Radiation on Raspberries: Safety and Quality Issues, Journal of Toxicology and Environmental

Health, Part A: Current Issues, 76 (4-5): 291-303.

26. GAO, P., WANG, Y., HE, J., WU, L., XIE, Y., FU, Y., HUANG, M. (2013). Analysis of

microorganism of pork jelly with white spots. Science and Technology of Food Industry, 34(2):186-

189, 193.

27. GAO, P.，WANG, Y.，HUANG, M.，HAO, C.，SUN Q. (2013) Analysis of Microorganisms of

Swollen Bag of Pork Jelly by 16S rDNA and PCR-DGGE. Food Science, 34(14): 356-360.

28. HE, J., HUANG, M., XIE, Y., CHEN, H., WU, L., GAO, P., WANG, Y. (2013). Irradiation

Technology Research of Packed Spiced Dried Bean Curd. Hubei Agricultural Sciences, 11: 2629-

2631.

29. KANG, G. O., YOON, Y. M., KIM, J. K., SONG, B. S., BYUN, E. B., KIM, J. H., LEE, J. W.,

PARK, J. H. (2013). Effect of charcoal broiling on the formation of volatile compounds in gamma-

irradiated Dakgalbi, a Korean chicken-based food. Korean Journal for Food Science of Animal

Resources, 33:603-609.

30. LEE, J. W. 2013. Sanitization of space foods using irradiation technology. Safe Food, 8 (3): 3-11.

31. LEE, K. A., SON, E. J., SONG, B. S., KIM, J. H., LEE, J. W., LYU, E. S. (2013). The perception of

aseptic foods in cancer patients. Journal of the Korean Society of Food Science and Nutrition,

42:203-211.

32. OLIVEIRA, M., PEREIRA, J., CABO VERDE, S., LIMA, M. G., PINTO, P., DE OLIVEIRA, P. B.,

JUNQUEIRA, C., MARCOS, H., SILVA, T., MELO, R., SANTOS, C. N., BOTELHO, M. L

(2013). Evaluation of potential of gamma radiation as a conservation treatment for blackberry fruits.

Journal of Berry Research, 3: 93–102.

33. PRAVEEN, C., DANCHO, B.A., KINGSLEY, D.H., CALCI, K.R., MEADE, G.K., MENA, K.D.,

PILLAI, S.D. (2013). Susceptibility of Murine Norovirus and Hepatitis A Virus to Electron Beam

Irradiation in Oysters and Quantifying the Reduction in Potential Infection Risks. Applied and

Environmental Microbiology 79: 3796-3801

34. SHIN, M. H., HAN, I. J., LEE, J. W. (2013). Quality properties of ginseng chicken porridge

prepared with individually gamma irradiated raw material. Korean Journal for Food Science of

Animal Resources. 33:730-736.

35. SIMANUNGKALIT, B., IRAWATI, Z., SIAGIAN,C. M. WIDASARI, L. (2013) Study on

intervention sterile irradiation of ready to eat foods given to narcotics rehabilitation residents, A

Scientific Journal for the Applications of Isotopes and Radiation, 9 (1): 35-44. In Indonesian.

2012

36. AYARI, S., DUSSAULT, D., HAYOUNI, E. A., DANG VU, K., HAMDI, M. LACROIX, M.

(2012). Response of Bacillus cereus vegetative cells after exposure to repetitive sublethal radiation

processing in combination with nisin. Food Microbiology, 32, 361-370.

37. AYARI, S., DUSSAULT, D., JERBI, T., HAMDI, M., LACROIX, M. (2012). Radiosensitization of

Bacillus cereus spores in minced meat treated with cinnamaldehyde. Radiation Physics and

Chemistry, 81, 1173-1176.

55

38. CAMARGO, R. J., FABBRI, A. D. T., SAGRETTI, J. M. A., SABATO, S. F. (2012). Acceptance of

Irradiated Golden Papayas. World Academy of Science, Engineering and Technology, 66: 1347-

1350.

39. CRUZ, J.N., SOARES, C.A., FABBRI, A.D.T., CORDENUNSI, B.R., SABATO, S.F. (2012).

Effect of quarantine treatments on the carbohydrate and organic acid content of mangoes (cv.

Tommy Atkins). Radiation Physics and Chemistry, 81: 1059-1063.

40. DING, W., WANG, X.-D., GAO, P. et al. (2012). Analysis of Microbial Survival in Heat-Treated

Pixian Chili Sauce during Storage. Food Science, 30(3):146-150.

41. ESPINOSA, A. C., JESUDHASAN, P., ARREDONDO, R., CEPEDA, M., MAZARI-HIRIART,

M., MENA, K. D., PILLAI, S. D. (2012). Quantifying the reduction in potential health risks by

determining the sensitivity of poliovirus type 1 chat strain and rotavirus SA-11 to electron beam

irradiation of iceberg lettuce and spinach. Applied and Environmental Microbiology, 78(4), 988-993.

42. FABBRI, A. D. T., SAGRETTI, J. M. A., NUNES, T. C. F., ROGOVSCHI, V. D., SABATO, S. F.

(2012). Study of irradiation on texture and sensory properties of minimally processed fruits. World

Academic of Science, Engineering and Technology, 66:1848-1851.

43. FEKETE, B., KISKÓ, G., STEFANOVITS-BÁNYAI, É., MOHÁCSI-FARKAS, CS. (2012). Use of

irradiation to improve the microbiological safety of some fresh pre-cut fruits. Acta Alimentaria, 41:

53-62.

44. IRAWATI, Z., SANI, Y. (2012) Feeding studies of radiation sterilization ready to eat foods on

sprague dawley rats: in Vivo. Natural Science Journal, 4 (2): 116-122.

45. LACROIX, M., AYARI, S., DUSSAULT, D., TURGIS, M., SALMIERI, S., TAKALA, P., VU

DANG, K., (2012). Irradiation in combined treatments and food safety. Journal of Radioanalytical

and Nuclear Chemistry, 2012.

46. LEE, J. H., KIM, J. K., PARK, J. N., YOON, Y. M., SUNG, N. Y., KIM, J. H., SONG, B. S.,

YOOK, H. S., KIM, B. G., LEE, J. W. (2012). Evaluation of instant cup noodle, irradiated for

immune-compromised patients. Radiation Physics and Chemistry, 81:1115-1117.

47. PARK, J. G., SONG, B. S., KIM, J. H., HAN, I. J., YOON, Y. H., CHUNG, H. W., KIM, E. J.,

GAO, M., LEE, J. W. (2012). Effect of high-dose irradiation and autoclave treatment on microbial

safety and quality of ready-to-eat Bulgogi sauce. Radiation Physics and Chemistry, 81: 1118-1120

48. PARK, J. N., SONG, B. S., KIM, J. H., CHOI, J. I., SUNG, N. Y., HAN, I. J., LEE, J. W. (2012).

Sterilization of ready to cook Bibimbap by combined treatment with gamma irradiation for space

food. Radiation Physics and Chemistry, 81: 1125-1127.

49. SAGRETTI, J. M. A., FABBRI, A. D. T., SABATO, S. F. (2012). Influence of gamma radiation on

rheological behavior of 11 salad dressings. World Academy of Science, Engineering and

Technology, 66: 1843-1847.

50. SONG, B. S., PARK, J. G., KIM, J. H., CHOI, J. I., AHN, D. H., HAO, C., LEE, J. W. (2012).

Development of freeze-dried muyeokguk, Korean seaweed soup, as space food sterilized by

irradiation. Radiation Physics and Chemistry, 81:1111-1114.

51. XIAN-DING, W., LIU, M., GAO P. et al. (2012). Succession of Fungal Microflora and Change of

Aflatoxin B1 during Fermentation of Pixian Horsebean Paste. Food Science, 33(11):142-146.

52. YOON, Y. M., PARK, J. H., LEE, J. H., PARK, J. N., PARK, J. G., SUNG, N. Y., SONG, B. S.,

KIM, J. H., YOON, Y. H., GAO, M., YOOK, H. S., LEE, J. W. (2012). Effect of gamma-irradiation

before and after cooking on bacterial population and sensory quality of Dakgalbi. Radiation Physics

and Chemistry, 81:1121-1124.

56

2011

53. IRAWATI, Z., PUTRI, K.R., AND ZAKARIA, F.R. (2011). A safety aspect: Toxicity test of gamma

radiation sterilization gold fish pepes (Cyprinus carpio) in vitro, A Scientific Journal for the

Applications of Isotopes and Radiation, 7 (2): 9-22. In Indonesian.

54. PENG, G., YAN, W., MIN, H., HAO, C., LING, W., XIAOYING, D., YAN, X. (2011). Effect of

irradiation on sterilization and sensory quality of soft can packaged Chicken Feet. Journal of Nuclear

Agricultural Sciences, 25(3): 0502- 0505.

55. PILLAI, S.D. (2011) Empowering billions with food safety and food security In: In Food &

Agriculture, Thematic Volume- International Conference on Peaceful Uses of Atomic Energy-2009

(Eds. Arun Sharma & S.F. D’Souza), Published by Bhaba Atomic Research Centre, Department of

Atomic Energy, India.

2010

56. IRAWATI, Z., PERTIWI, K., ZAKARIA, F.R. (2010). Toxicity test: Malondialdehyde content and

antioxidant capacity on radiation sterilization rendang: in vitro. A Scientific Journal for the

Applications of Isotopes and Radiation, 6 (1): 31-45. In Indonesian.

57. S. AYARI, S., DUSSAULT, D., MILLETTE, M., HAMDI, M., LACROIX, M. (2010). Response of

the Foodborne Pathogen Bacillus cereus to Radiation Processing in Combination with Carvacrol or

Mild Heat Treatment. Journal of Agricultural and Food Chemistry, 58, 8217–8224.

the development of irradiated foods for immunocompromised ... · development of irradiated foods...

Documents