Food Protection Trends - October 2009 - 684

In 1997, through the efforts of the Electric Power Research Institute (EPRI), FDA granted ozone with the status of “Generally Recognized As Safe” (GRAS) as a sanitizer and disinfectant for foods. Ozone is particularly suited to the food industry because of its ability to disinfect without adding any chemicals to the food being treated, or to the food processing water and atmosphere in which food is stored. In aqueous solutions, ozone can be used to disinfect equipment, process water, and some foodstuff. In gaseous form, ozone can act as a preservative for certain foods products and can also sanitize food packaging materials. The use of ozone in food processing has been allowed and accepted in Japan, Australia and France. Mark Czarneski from ClorDisys Solutions Inc, discussed the decontamination of a large facility contaminated with S. Newport by using chlorine dioxide gas. Research has shown the antimicrobial effect of basil and thyme essential oil and its major constituent’s thymol, pcymene, estragol, linalool, and carvacrol by using an agar well diffusion assay. Vaporized essential oils of oregano, thyme, cinnamon are very effective against food-borne pathogens. Thyme oil has been found to be effective against Listeria. Cinnamon oil is effective against fungal growth. Treatment with antimicrobial gases significantly reduces the pathogen level but challenges for the widespread industrial application still remain. The symposium discussed the latest advantages, disadvantages, legal aspects and the efficacy of emerging sterilant gas technologies to decontaminate foods and facilities. S3 – Harnessing Irradiation for Marketplace Today Reshani Nisansala Senevirathne, Louisiana State University Visvalingam Jeyachchandran, University of Manitoba, Canada Dr. Daniel L. Engeljon from USDA Food Safety and Inspection Service (FSIS) was the first speaker for this session. His topic was “FSIS Approval of Irradiation as a Processing Aid in Beef Slaughter Establishments.” Dr. Engeljon started his talk explaining the food irradiation which is the process of exposing food to high levels of radiant energy to destroy pathogenic microorganisms, parasites or insects that might be present in the food. The general requirements of the irradiation in the market are radiation dosimetry, and labeling. Irradiation used to treat food as food additive in meat, poultry, and fresh produced against pathogens such as E. coli O157:H7, L. monocytogenes, Salmonella spp. and Campylobacter spp. He emphasized a need to gain the support from new administration on accepting the merit of the irradiation. Dr. Elliot T. Ryser presented about X-ray irradiation technology for the food industry. Brief history of X-ray technology and inactivation mechanism of microbes were elaborated. Different dose levels of X-ray irradiation and their corresponding functions and irradiation dose measurement methods were underlined. Furthermore his presentation included list of FDA approved food products that can be decontaminated using irradiation. Results from recent research works on X-ray decontamination of ground beef, lettuce, asparagus and almonds were presented. The US labelling requirement for irradiated food products and benefits of X-ray irradiation technology were also presented. Mike Burness from Chiquita Brand Internationals Fresh Express gave a talk on “Industry Adaptation of Irradiation in Produce Processing Establishments” He explained fresh cut industry at risk and the necessity of irradiation in food industry. Dr. Alejandro Castillo delivered a speech on directionality of E-beam and carcass irradiation and reducing pathogens in produce. Electron beam irradiation, accelerated electron beam at 99.9% speed of light has higher loss rate and low penetration rate than X-rays. Results from recent research works were showed that E-beam can be used to control Salmonella and E. coli O157:H7 in meat and produces. Since E-beam is highly directional, decontamination of uneven surfaces (e.g., whole carcass) using E-beam is difficult. To overcome this problem, Dr. Castillo introduced the design of tubular electron scatter chamber which can deliver electron beams in all direction. There were many interesting questions arouse from audients during panel discussion. Main problem in the irradiation they discussed is public appears to have little knowledge of the irradiation and some consumers worried about radiation hazards, hence not willing to buy irradiated foods. Question from the audience inquired about the possibility of combined application of irradiation and modified atmosphere packaging (MAP). Presenters responded that there has been no study conducted with MAP products. Another interesting question was what is the perceived risk associated with by products of food irradiation. Dr. Ryser told that neither studies to test by products nor studies to test sensory quality have been conducted. Dr. Castillo mentioned that effect of E-beams on residues of pesticide is in progress. S4 – Epidemiological Trends of Noroviruses Nigel Harper, Kansas State University Kirsten Hirneisen, University of Delaware This symposium on the epidemiological trends of noroviruses focused on the recent outbreaks of GII.4 noroviruses and highlighted the importance of genetic drift of norovirus transmission and increase in severity of the disease burden. Aron Hall of the CDC in Atlanta, GA opened this symposium by discussing the changing epidemiology of noroviruses with emphasis on the GII.4 strains and recent issues. GII.4 noroviruses have caused 5 different pandemics and it was noted that as a new strain emerges, it replaces a predecessor strain. Recent advances in RT-PCR use and murine norovirus (MNV) as a cultural surrogate for human noroviruses have helped with further understanding and research. Systems such as the National Outbreak Reporting System and CaliciNet allow for public health laboratories to compare sequences of noroviruses. Challenges to norovirus control include resistance to disinfectants, low infectious dose and a lack of cross immunity. Captain George Vaughan from the CDC’s Vessel Sanitation Program spoke on the current trends in cruise shiprelated norovirus outbreaks through addressing the issues of control. Captain Vaughn discussed current control plans implemented including the Outbreak Prevention and Response plan which contains written duties of each depart- 684 FOOD PROTECTION TRENDS | OCTOBER 2009

Food Protection Trends - October 2009

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