Nov 30, 2009

During the past decade the consumption of prepared meals has increased enormously, not only in developed countries, but also in developing countries where many types of ethnic foods are now prepared as convenience foods. Chilled prepared foods, fresh in appearance are appealing to time constraint consumers. However the food is non-sterile with the inherent risk of survival and growth of pathogenic organisms.

This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre- prepared foods. Initiated in 2002, this project spanned five years and included the studies of participants from different regions of the world and with the investigation of more than 50 prepared meals. This comprehensive report contains a summary of the results, including products studied, their composition, intrinsic qualities and results of the analyses. This work highlights the complexity and challenges of using radiation processing for multi-component prepared meals in the conclusions and trend towards predictive microbiological modelling activities for facilitating microbiological risk assessment.

The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks while extending the foods' commercial shelf-life.
For more information visit the IAEA website.
STI/PUB/1365, 375 pp.; 51 figures; 2009, ISBN 978-92-0-111108-1, English. 45.00 Euro. Date of Issue: 8 April 2009.