Misty Pfeiffer Texas A&M University

Publish Date: June 3, 2006

Outbreaks of food-borne illness involving meat products have increased consumer awareness of potential food contamination with pathogens such as Escherichia coli O157:H7 and Salmonella. Although largely preventable, food-borne illness remains a significant problem in the United States. Irradiation has been identified as a highly effective means of enhancing food safety through the reduction or elimination of potential pathogens.

Publish Date: June 3, 2006

The advantages of irradiation in controlling microorganisms like Trichinella spiralis and Salmonella in pork are well known. The effects of irradiation on pork quality and consumer acceptance were not as clear. That was the purpose of research conducted at Kansas State University (KSU).1,2 Ultimately, consumer acceptance of irradiated pork products will depend on the consumers continued confidence in its quality. Irradiation has the potential to enhance microbial safety of pork while not affecting its quality, according to the resultsproject conducted at KSU, in Manhattan, Kansas.

Publish Date: June 3, 2006

Although the advantages of irradiation in controlling microorganisms like Trichinella spiralis and Salmonella in pork are well known, its effects on pork quality and consumer acceptance are not clear. Ultimately, consumer acceptance of irradiated pork products will depend on the consumer’s continued confidence in its quality. Irradiation has the potential to enhance microbial safety of pork while not affecting its quality, according to a research project conducted at Kansas State University, in Manhattan, Kansas. In the study, researchers evaluated the quality changes in irradiated pork, as measured by sensory panel, as well as the overall acceptability of irradiated boneless pork chops.