Pasteurising Eggs with a low dose of Radiation | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

The Process of Irradiation of Eggs to Eliminate Salmonella

• The Food and Drug Administration (FDA) in the U.S. approved the irradiation of eggs to combat Salmonella on July 21, 2000.

Significance of the Process:

• Approximately 33 million cases of human illness and 9000 deaths annually in the U.S. are attributed to foodborne illnesses like Salmonella.
• Dr. Josephson from the University of Rhode Island states that irradiating eggs with a low dose of radiation can effectively kill Salmonella without altering the egg's properties.

Comparison to Heat Pasteurization:

• Irradiating eggs is akin to pasteurization with minimal temperature increase, ensuring no significant changes in nutrition, quality, taste, or appearance of the egg.

Application of the Process:

• The process can be applied to eggs in their cartons to prevent extra handling and reduce breakage.
• There is no risk of radioactive contamination in irradiated eggs.

Similarity to Sterilization Methods:

• Irradiation, similar to sterilization techniques for medical and hygiene products, is used to ensure food safety.

Global Approval and Beneficiaries:

• Over 40 countries, including the U.S., have sanctioned the use of irradiation in specific food processing.
• Irradiation helps eliminate dangerous bacteria like E.coli in fresh and frozen meats.

Salmonella in Poultry:

• Chickens can carry Salmonella, with hens becoming infected through food or air-borne bacteria.
• Salmonella infection in hens' ovaries leads to infected eggs, posing risks to vulnerable groups.

Benefits for Vulnerable Populations:

• The elderly, organ transplant recipients, and individuals with compromised immune systems benefit from irradiated eggs, reducing the risk of Salmonella-related illnesses.