There is increased demand for microbiologically safe foods. Ionizing energy
(referred to as radiation pasteurization or irradiation) is effective in r
educing the level of pathogenic organisms such as Salmonella, Trichinae, an
d Campylobacter which affect the health each year of many people. The irrad
iation of phytate (IP6), known to bind essential minerals in beef, soy, and
soy-extended beef, at an absorbed dosage of less than 4 kilogray (kGy) cau
sed no difference (P > 0.05) in the level of IP3-6 compared with non-irradi
ated samples. In a 3-wk study, 84 weanling rats (12 groups, 7 per group) co
nsumed diets containing irradiated and non-irradiated soy, beef, and a soy-
beef combination fed at 20% of the diet. There were no differences in liver
and tibia mineral concentrations. Moreover, there was no measurable effect
on body weight, feed efficiency, survival of experimental animals, nor on
any of the 4 blood or 7 biochemical parameters measured. In addition, the p
hytate:zinc and the [phytate x calcium]:zinc molar ratios of the diets were
calculated as an estimation of potential zinc deficiency. Microbiological
tests, performed both before and after irradiation, on the soy-extended mea
t and meat patties used as dietary ingredients demonstrated a reduction in
the bioload as a consequence of irradiation. Thus, irradiation at the dosag
e described above had no negative nutritional effects, was unable to enhanc
e hydrolysis of phytate yet reduced the number of microorganisms in the ani
mal food.