Microbial Pathogens in Raw Pork, Chicken, and Beef: Benefit Estimates for Control Using Irradiation

Roberts, Tanya

doi:10.2307/1241354

Cited by 30 publications

(10 citation statements)

References 24 publications

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“…If 70% of the women are seronegative, then monthly titer assessment would cost more than $1 billion. In 1975 dollars, Swartzberg and Remington (1975) estimate the cost for health care, institutionalization and special educational needs of congenitally infected children would be in the neighborhood of $30-40 million annually; however, in 1985, the cost was estimated to be in the range of 430 million dollars (Roberts 1985).…”

Section: Human Toxoplasmosismentioning

confidence: 99%

“…Impact on Human Life: Congenital Toxoplasmosis. It has been estimated that in the U.S., 3158 to 3300 babies are born each year that are infected with toxoplasmosis in utero (Roberts 1985;Bennett et al 1987). Approximately 15% of the babies die (abortion, still birth or soon after birth), and the survivors have complications of varying severity (eye damage, mental retardation, etc.)…”

Section: Economic Aspects Of Toxoplasmosismentioning

confidence: 99%

“…which may show up at birth, after birth, or in later childhood. Roberts (1985) estimated that the cost for lifetime care of the affected children would be in the order of 430 million dollars each year.…”

Section: Economic Aspects Of Toxoplasmosismentioning

confidence: 99%

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Foodborne Toxoplasmosis

Smith

1991

Journal of Food Safety

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Toxoplasmosis, a disease of mammals and birds, is caused by the obligate intracellular protozoan parasite, Toxoplasma gondii. It is believed that approximately half of the human population of the U.S. is infected and that 500 million of the world population demonstrate a positive serological reaction to the parasite. Only a small percentage of the infected individuals show symptoms: however, in immunocompromised persons, the disease can be quite severe and even fatal. The infectious agent is generally foodborne and is due to the ingestion of raw or undercooked meats derived from infected animals. In this review, several aspects of the T. gondii organism, including its survival, its distribution in the environment and animals, its presence and survival in foods, role of virulence factors, and its transmission to humans, are reviewed. In addition, human toxoplasmosis, its treatment and prevention, and the economic aspects of the disease are discussed.

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Section: Human Toxoplasmosismentioning

confidence: 99%

Section: Economic Aspects Of Toxoplasmosismentioning

confidence: 99%

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Foodborne Toxoplasmosis

Smith

1991

Journal of Food Safety

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“…With government and industry officials showing an increasing interest in low-dose irradiation processing of fresh meats and poultry at doses exceeding 1.0 kGy (but less than that required for sterilization) to increase product shelf-life and safety (Anonymous, 1985b(Anonymous, , 1986cRoberts, 1985;LaBell, 1986), there is a need to understand the impact of such irradiation processing on the micronutrient content of such foods. Likewise, the need exists to evaluate the impact of various environmental conditions of processing and handling that may affect the lability of micronutrients in low-dose irradiated meat and poultry products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

Jenkins

Thayer

Hansen

1989

Journal of Food Science

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Low-dose gamma irradiation of vacuum-packaged, ground fresh pork resulted in a dose-dependent, first-order rate of thiamin destruction (R*=0.99). Thiamin losses for raw pork irradiated at 0.57, 1.91, 3.76, 5.52 and 7.25 kGy were 7.7, 23.5, 38.1, 49.8 and 57.6%, respectively, of the nonirradiated sample. Post-irradiation cooking resulked in additional thiamin losses of i1.3, 11.5, 13.0, 13.6, 13.Fand 15.0% for respective treatment samples irradiated at doses of 0, 0.57, 1.91, 3.76, 5.52 and 7.25 kGy. Time of storage had little effect on the thiamin content of raw irradiated and nonirradiated pork.

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“…Foremost among these is an improved sanitary level of food which could lead to lower health care costs due to fewer food-borne illnesses (Roberts, 1985). Other advantages include extended food shelf life, safe transport of produce from insect quarantine areas, replacement of less safe chemical fumigants, and potential to ease world hunger through the reduction of spoilage and waste (CFI, undated; 1 Diehl, 1983;Institute of Food Technologists, 1983;Food and Drug Administration, 1984).…”

Section: Introductionmentioning

confidence: 99%

Food irradiation and consumer values*

Bruhn

Schütz

Sommer

1988

Ecology of Food and Nutrition

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A mail survey technique was used to determine if value hierarchy, locus of control, innovativeness, and demographic parameters could distinguish between subjects expressing different levels of concern and willingness to buy irradiated food. Concern toward irradiated food was lower than concern for other food safety issues, probably because many expressed uncertainty regarding irradiation. Those ranking the value "an ecologically balanced world" expressed the greatest irradiation concern. Factors which could predict high irradiation concern were being highly concerned about the use of chemical sprays on food, completing more formal education and being female; those believing that life was controlled by luck were less concerned. Irradiation concern was a principal factor determining willingness to buy irradiated foods. Innovative consumers were more likely to try irradiated foods than noninnovative. Implications for consumer education are presented.

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Microbial Pathogens in Raw Pork, Chicken, and Beef: Benefit Estimates for Control Using Irradiation

Cited by 30 publications

References 24 publications

Foodborne Toxoplasmosis

Foodborne Toxoplasmosis

Effect of Low‐Dose Irradiation and Post‐Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

Food irradiation and consumer values*

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