Safer prepared meals for immuno-compromised patients and the general consumer by gamma radiation

Microbiological and sensory analyses on beef meat 'empanadas' stored at refrigeration temperatures (5 +1 deg. C) have shown promising results in reducing 4 log cycles of total bacterial counts at 3 kGy, this dose supposed to eliminate pathogenic bacteria had they been present. The 6 kGy samples were also sensorily considered as good quality. Sensory analyses on spinach and meat caneloni showed good acceptance of the product irradiated either at 3 or 6 kGy. Some out-of-panel (only two experienced panellists) evaluations on raw and cooked ham, their sandwiches, and beef meat 'milanesas' showed no deleterious effects on samples irradiated at 2.5 and 5 kGy during 12 days storage. Expected outcomes after 5 years: - Having obtained enough scientific data to support the feasibility of microbiological decontamination on a variety of prepared meals by ionizing radiations, preserving their nutritional and sensory quality. - Having these meals sensorily evaluated by immunocompromised patients. - Having transferred successful results to the food industry and catering services. - Having results presented at scientific congresses and published in international journals