Many conventional food ingredients are approved for irradiation in the U.S., including wheat flour, white potatoes, pork, fruits, vegetables, herbs, spices, poultry and meat. Irradiation disrupts the organic processes that lead to food decay. Low doses or irradiation are used in order to effectively control trichina. The approval applies to fresh and frozen red meats such as beef, lamb and pork. 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. The authors, reviewers, and publishers assume no liability in connection with any use for the products discussed and make no warranty, expressed or implied, in that respect, nor can it be assumed that all safety measures are indicated herein or that additional measures may be required. Food Irradiation: A Sourcebook. In the study, researchers looked at the effects of three irradiation levels in combination with aerobic or vacuum-packaging on the flavor, aroma, color and product life of chilled or frozen boneless pork chops. Reference to products in this publication is not intended to be an endorsement to the exclusion of others which may be similar. In the United States, the Food and Drug Administration (FDA) requires that all irradiated foods must bear the “radura” symbol on the product label. The FDA requires that irradiated food labels contain both a logo and a statement that the food has been irradiated. If the irradiation treatment facility is located in a country other than the United States, the NPPO of the foreign country where the treatment facility is located must make an official request to APHIS. The information represented herein is believed to be accurate but is in no way guaranteed. The results showed that emulsifying activities of SP was significantly impaired by the increasing irr … Usually you will be able to keep pork in the freezer from one to two months, depending on how it is stored. Even treated pork is still considered to be dangerous and needs to be handled with proper care and all the necessary safety precautions taken. 2 In the pork industry, both the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) have approved the use of irradiation in 1986 on fresh or previously frozen pork to control the parasite Trichinella. The FDA has in fact approved irradiation for pork as well as the USDA and FSIS; however it must be done in low-doses. The radura symbol signifies that the product has been subjected to irradiation treatment. 1. Persons using such products assume responsibility for their use in accordance with current directions of the manufacturer. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage time. Originally published as a National Pork Board Factsheet. Not all pork is irradiated, though some of it is. The product label must also state that the product has been treated by ionizing radiation or by irradiation.1 Since irradiation is a cold process, it does not significantly increase the temperature of treated foods. References The effects of irradiation on pork quality and consumer acceptance were not as clear. In early December, the Food and Drug Administration (FDA) approved the use of irradiation on beef, pork and lamb.Pork previously was approved for low-dose irradiation for the elimination of trichinae. 0 Irradiation is economically feasible if consumers react positively to trichina-safe pork. 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