By International Atomic Energy Agency (IAEA)
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Additional resources for Irradiation to Ensure the Safety and Quality of Prepared Meals
The Argentine Food Code  allows a dose dispersion (Dmax/Dmin) of up to 2 for radiation doses higher than 1 kGy, but according to results of the preliminary sensory evaluation, in some of the studied meals this had to be lowered due to product sensitivity. The main observed changes were off odours and off flavours in fat-containing meals such TABLE 3. 31 38 NARVAIZ et al. as sandwich, chicken pie and egg yolk (salad), and also in custard; texture losses in salad and fruit salad; browning in fruit salad; colour loss in carrot and egg yolk (salad), and in custard.
1. Scores were very good, and higher than those afforded by the consumer ‘healthy’ panel, probably due to the fact that these patients usually long for meals such as these, with or without fillings, which are forbidden to them owing to the risk of foodborne diseases. It should also be mentioned that changes in ‘taste’ these patients sometimes suffered due to mouth and gastric mucosa damage did not impair their evaluation of these irradiated meals. Most patients showed enthusiasm about this experience.
Data from the Regional System of Epidemiologic Watchfulness (SIRVETA), developed by the Panamerican Institute for Food Protection and Zoonoses (Pan American Health Organization), indicate 152 foodborne disease outbreaks in Argentina between 1993 and 2002, representing 3309 ill persons and four deaths. The corresponding figures for the whole region (Latin America and the Caribbean) are 6324 of such outbreaks, 228 579 ill persons, 314 deaths. It must also be recalled that only a few per cent of cases are generally reported.