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Irradiation Pasteurization of Solid Foods: Taking Food Safety to the Next Level

机译：固体食品的辐照巴氏杀菌：将食品安全提升到一个新水平

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In the 19th century, milk from diseased cattle produced in unsanitary surroundings and distributed under filthy conditions to an increasingly urbanized population sickened and killed consumers by the thousands (1,2). Wide acceptance of the germ theory and the sanitary awakening that followed led to vast improvements in animal health and hygiene, and the safety of dairy products improved substantially. Dairy farmers in northern Europe discovered that heating milk fed to their calves further reduced the risk for tuberculosis in their herds, and after overcoming concerns that the new thermal pasteurization technology would corrupt the dairy industry, destroy the nutritional value of milk, and lead to serious public health problems, the same level of protection was offered to human consumers a few decades later (3,4). More recently, thermal pasteurization has been suggested for eliminating low level contamination of juice by foodborne pathogens (5,6). However, for the safety of solid foods that enter kitchens as raw agricultural commodities, including meat, poultry, and seafood, we continue to rely solely on animal health programs and sanitation. Therefore, as we approach the 21st century, preventable illness and death caused by vegetative bacterial and parasitic foodborne pathogens remain substantial public health problems (7,8). Irradiation pasteurization of solid foods with low doses of gamma rays, X-rays, and electrons will effectively control vegetative bacterial and parasitic foodborne pathogens (9-11). Public concerns, similar to those raised against thermal pasteurization of milk, have been advanced in opposition to irradiation pasteurization, and it has been claimed that if we but paid more attention to sanitation and proper cooking, these products could be safely consumed without introducing new technologies. Perhaps. However, the residual risk for infection that remains after state-of-practice sanitation during production, harvest, processing, distribution, and preparation yields an unacceptable level of illness and death. In addition, the admonition to properly cook works only if culturally acceptable food preferences do not include undercooked and raw foods. Increased interest (encouraged by the public health and nutrition community) in fresh produce as part of a high fiber, low fat diet, further reduces the effectiveness of proper cooking as a disease control strategy (12).
机译：在19世纪，来自病牛的牛奶在不卫生的环境中生产，并在肮脏的条件下分配给日益城市化的人口，使成千上万的人生病并杀死了消费者（1,2）。细菌理论和随之而来的卫生觉醒得到了广泛的接受，从而导致动物健康和卫生状况得到了极大的改善，乳制品的安全性也得到了显着改善。北欧的奶农发现，加热犊牛的牛奶进一步降低了牛群患肺结核的风险，并且在克服了人们对新的热巴氏灭菌技术会破坏乳制品业，破坏牛奶的营养价值并导致严重的牛奶营养的担忧之后。在公共卫生问题上，几十年后又向人类消费者提供了相同级别的保护（3,4）。最近，有人建议采用热巴氏灭菌法来消除食源性病原体对果汁的少量污染（5,6）。但是，为了安全起见，以肉类，​​家禽和海鲜为原料的农产品作为农产品进入厨房的安全性，我们继续完全依靠动物健康计划和卫生设施。因此，随着我们进入21世纪，由营养细菌和寄生性食源性病原体引起的可预防的疾病和死亡仍然是重大的公共卫生问题（7,8）。用低剂量的伽玛射线，X射线和电子对固体食品进行辐射巴氏消毒将有效地控制营养性细菌和寄生性食源性病原体（9-11）。类似于对牛奶进行热巴氏灭菌所引起的关注，已经提出了与辐射巴氏灭菌相反的公众关注，并且据称，如果我们但更加关注卫生和适当的烹饪，就可以在不引入新技术的情况下安全地食用这些产品。 。也许。但是，在生产，收获，加工，分配和准备过程中，按常规状态进行卫生处理后仍然存在感染的残留风险，从而导致疾病和死亡的程度无法接受。此外，只有在文化上可接受的食物偏好不包括未煮熟的食物和生食的情况下，才能正确烹饪食物。作为高纤维，低脂肪饮食的一部分，对新鲜农产品的兴趣增加（受到公共卫生和营养界的鼓励），进一步降低了适当烹饪作为疾病控制策略的有效性（12）。

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