FOOD IRRADIATION

FOOD IRRADIATION

• is the process of exposing food to controlled levels of ionizing radiation to kill harmful bacteria, pests, or parasites, or to preserve its freshness. It is also called cold pasteurization as it kills harmful bacteria without heat. 

COLD PASTEURIZATION

FOOD IRRADITION IS ALSO CALLED ———

FOOD-BORNE BACTERIA

To preserve food with radiation, the item is exposed to gamma rays (which are similar to X-rays) emitted by radioactive materials. The radiation destroys

To kill microorganisms, parasites and insects by ionizing radiation

PRINCIPLE OF FOOD IRRADIATION

1. Prevention of Foodborne Illness 

2. Preservation 

3. Control of Insects 

4. Delay of Sprouting and Ripening 

5. Sterilization

REASONS TO IRRADIATE FOODS

GAMMA RAYS, X-RAYS, ELECTRON BEAM

SOURCES OF RADIATION

RADIATION DOSE

is the quantity of radiation energy absorbed by the food as it passes through the radiation field during processing.

gray (Gy)

is the unit used to measure absorbed dose of radiation and is equal to one joule of energy absorbed per kg of matter being irradiated.

100 rad (radiation absorbed dose) 

1 Gy (Gray) =

1000g

1 Kilogray (kGy=

International health and safety authorities

 have endorsed the safety of irradiation for all foods up to a dose level of 10 kGy. 

radioactive sources

In food processing, the——- permitted do not generate gamma, electrons or x-rays of sufficient high energy to make food radioactive. No radioactive energy remains in the food after treatment. 

World Health Organization

American Dietetic Association

Scientific Committee of the European Union

three internationally recognized bodies that support food irradiation. 

0.03 - 0.15 kGy

sprout inhibition in bulbs and tubers

0.25 - 1 kGy

insect disinfestation including quarantine treatment and elimination of food borne parasites

1.5 - 3 kGy

reduction of spoilage microbes to improve shelf-life of meat, poultry and seafoods under refrigeration

3-7 kGy

elimination of pathogenic microbes in fresh and frozen meat, poultry and seafoods

10 kGy

reducing number of microorganisms in spices to improve hygienic quality

25-70 kGy

sterilization of packaged meat, poultry and their products which are shelf-stable without refrigeration

25-70 kGy

sterilization of hospital diets

irradiation

•  causes minimal changes to the chemical composition of the food, however, it can alter the nutrient content of some foods because it reduces the level of some of the B-group vitamins. This loss is similar to those that occur when food is cooked or preserved in more traditional and accepted ways, such as canning or blanching. 

B- group vitamins

•  Irradiation causes minimal changes to the chemical composition of the food, however, it can alter the nutrient content of some foods because it reduces the level of some of the ———-s. This loss is similar to those that occur when food is cooked or preserved in more traditional and accepted ways, such as canning or blanching. 

displayed in close proximity to the food. 

If a food product does not have a label, this statement must be

radura logo with the statement “treated with radiation”

what is the name of the logo that is placed to the fruits and vegetables that is treated with ionizing radiations

food irradiation

can only be used if it fulfills a technological need or is necessary for a food safety or food hygiene purpose. It does not replace the need for correct food handling practices in industry and in the home.

macronutrients

undergo little change during irradiation even at doses over 10 kGy. Similarly, the essential amino acids, minerals, trace elements and most vitamins do not suffer significant losses

B1, C (ascorbic acid), A (retinol) and E (alpha-tocopherol). However, B1 is even more sensitive to heat than to irradiation

• Four vitamins are recognized as being highly sensitive to irradiation:

• radiation processing does not change texture and freshness of food, unlike heat

• does not affect, significantly nutritional value, flavor , texture and appearance of food

• prepackaged foods can be made sterile thus improving shelf-life

benefits of food irradiation

• compliance of a particular food commodity to radiation processing has to be tested first in a laboratory

• radiation processing cannot be applied to all kinds of foods

• cannot destroy already pesticides and toxins in foods

limitations of food irradiation

• The FDA has approved a variety of foods for irradiation in the United States including: 

• Beef and Pork 

• Crustaceans (e.g., lobster, shrimp, and crab) 

• Fresh Fruits and Vegetables 

• Lettuce and Spinach 

• Poultry 

• Seeds for Sprouting (e.g., for alfalfa sprouts) 

• Shell Eggs 

• Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops) 

• Spices and Seasonings 

IS IRRADIATED FOOD SAFE TO EAT?

BULK FOODS

Such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. 

fda

does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled.

food irradiation

•  is not a replacement for proper food handling practices by producers, processors, and consumers.

• codex alimentarious commission has endorsed green irradiation logo.

identification of irradiated food

radura

• is the international symbol indicating a food product has been irradiated

• all packages of irradiated foods labelled with this logo