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Biomedical subjects

P Loaharanu

Publications and source records attributed to P Loaharanu.

6 recordsLinked to original sources
PubMed1996

Irradiation as a cold pasteurization process of food.

A number of emerging pathogenic microorganisms and parasites in food, the wide publicity of outbreaks of foodborne diseases and the increasing number of immuno-compromised population have resulted in a need to develop proper strategies and technologies to protect health of consumers. Regulations in most countries which are promulgated to ensure safety of foods, are not properly enforced to protect consumers' health especially with regard to food of animal origin. While regulations are in place and properly enforced for liquid foods such as milk or fruit juices, more solid foods especially those of animal origin, e.g. poultry, meat and seafood, which are often contaminated by pathogenic microorganisms and parasites, are not similarly regulated. The number of incidences of foodborne diseases can the subsequent economic impact to the society can be enormous. Recently, an increasing number of national and international organizations have recognised the use of irradiation as a method to ensure hygienic quality of more solid food of animal origin in the same manner as thermal pasteurization does for liquid foods. The effectiveness of irradiation as a cold pasteurization method to control foodborne disease caused by pathogenic microorganisms and parasites, especially in food to be consumed raw or partially processed, is established. Its role in overcoming trade barriers of food of animal origin based on the principle of the Agreement on the Application of Sanitary and Phytosanitary Measures, adopted during the GATT Uruguay Round will be discussed.

Animals↗
PubMed1991

Preliminary estimates of economic impact of liver fluke infection in Thailand and the feasibility of irradiation as a control measure.

Liver fluke infection by Opisthorchis viverrini is the leading cause of food-borne parasitic disease in Thailand. Approximately one third of the population in the northeastern region of the country, ie, 6-7 million, are infected by this parasite through the habit of consuming raw or insufficiently cooked freshwater fish, especially those of cyprinoid family. A recent survey showed that 60% of the work force in the Northeast between the age of 15 and 60 is infected. The estimated wage loss of this population may be approximately Baht 1,620 million (US$65 million) per annum. The estimated direct cost of medical care may be as high as Baht 495 million (US$19.4 million) per annum. Thus, the total direct cost of the infected work force is estimated to be Baht 2115 million (US$84.6 million) per annum. Irradiation of fish flesh infected by metacercaria of O. viverrini has been demonstrated as an effective method of control. A minimum dose of 0.1 kGy is effective without changing physiochemical properties of the fish flesh. This technology, therefore, shows promise as a method to control infection by O. viverrini acquired by the habit of consuming raw freshwater fish in the country. Preliminary economic analyses indicate that the public health benefit from preventing infection with this parasite could outweigh the investment cost of irradiation facilities. Detailed economic feasibility studies should be carried out to demonstrate the practical efficacy and cost-effectiveness of the treatment as a public health intervention measure in the country.

Animals↗
PubMed1989

Irradiation and food processing.

After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life extension of fresh fruits, vegetables, meat and fish; destruction of parasites and pathogenic micro-organisms in food of animal origin; decontamination of spices and food ingredients, etc. Such applications provide consumers with the increase in variety, volume and value of food. Although regulations on food irradiation in different countries are largely unharmonized, national authorities have shown increasing recognition and acceptance of this technology based on the Codex Standard for Irradiated Foods and its associated Code of Practice. Harmonization of national legislations represents an important prerequisite to international trade in irradiated food. Consumers at large are still not aware of the safety and benefits that food irradiation has to offer. Thus, national and international organizations, food industry, trade associations and consumer unions have important roles to play in introducing this technology based on its scientific values. Public acceptance of food irradiation may be slow at the beginning, but should increase at a faster rate in the foreseeable future when consumers are well informed of the safety and benefits of this technology in comparison with existing ones. Commercial applications of food irradiation has already started in 18 countries at present. The volume of food or ingredients treated on a commercial scale varies from country to country ranging from several tons of spices to hundreds of thousands of tons of grains per annum. With the increasing interest of national authorities and the food industry in applying the process, it is anticipated that some 25 countries will use some 55 commercial facilities to treat different foods on an industrial scale by 1990.

Food Irradiation↗
PubMed1970

Bacteriological and shelf-life characteristics of canned, pasteurized crab cake mix.

The bacteriological spoilage characteristics of a canned, pasteurized crab cake mix product stored at various temperatures were investigated. A large number of bacteria, both mesophilic and psychrophilic, survived the pasteurization process. Bacillus and Micrococcus were found to predominate when the product was stored at 30 C (86 F) and 18 C (64 F), whereas Alcaligenes predominated at 2 C (36 F). The product was found to be free of Escherichia coli. Bacterial counts, trimethylamine nitrogen, volatile reducing substances, and ammonia determinations were evaluated as indices of quality for the product. Close correlation was observed between bacterial counts, volatile reducing substance values, and organoleptic tests when the product was stored at 30 C (86 F). The shelf-life of the product was approximately 6 months at 2 C (36 F), 4 days at 18 C (64 F), and 27 hr at 30 C (86 F).

Alcaligenes↗