Food Irradiation

Food Irradiation.

Team Members. ‹#›. Tizana Thomas. Angelieka Hill.

Objectives. The objectives of this presentation are to: Define irradiation Describe the mode of action and sources of irradiation Identify factors affecting the irradiation process Discuss the applications of food irradiation and required doses State the nutritional quality of irradiated food Identify the advantages and disadvantages. State the labeling requirements of irradiated products.

What is Food Irradiation. An advanced technology that enhances the safety and extends the shelf life of food by removing microorganisms that cause spoilage, decomposition and foodborne illnesses. A food preservation technique or process where food is exposed to radiation or ionizing energy during the irradiation procedure..

Mode of action. ‹#›.

Mode of action. ‹#›.

Sources of ionizing radiation. ‹#›.

‹#›. Gamma Rays. X Rays. Electronic Beam. 0 3. 0 1.

Sources of Ionizing Radiation. Gamma Emitted from radioactive forms of Cobalt 60 or Cesium 137 FDA allows up to 100,000 rads of radiation for approved foods At 100,000 rads marker, radiation penetrates foods and infectious organisms thus preventing them from growing Low doses of gamma rays are sufficient to eliminate insects from foods.

X-Ray Image. ‹#›.

Sources of Ionizing Radiation. Electronic beam High energy electrons is propelled from an electron accelerator and then into the food Novel method of all three sources of irradiation, it is also non-thermal and physical. Can be used for microbial decontamination and disinfestation of insects, thus improving food shelf life Ideally electronic beams should be used in combination with other conventional or nonconventional food processing technologies.

Factors affecting food irradiation process. ‹#›.

‹#›. Medium Composition of medium around organism determines dose More complex medium is, the more protected microbes are.

Applications of R adiation in food processing. ‹#›.

Radicidation The application of a dose of ionization sufficient to reduce the specific number of viable pathogenic bacteria to a level such that they are not detectable by any known method. The process uses a medium range dose between 2 and 8 kGy Food borne pathogenic bacteria and parasites are inactivated during this process.

Raduzation This treatment is sufficient to enhance the keeping quality of foods through a substantial reduction in the numbers of viable specific spoilage organisms. Doses vary with the type of food and level of contamination, but are often in the range 1–5 kGy.

F ood irradiation and dose range. ‹#›. Dose range (kGy) Effects Food Items Low dose (0.1-1) Inhibit sprouts Delay ripening Phytosanitary treatment (delay insects reproducing Inactivates parasites Kills insects Potatoes, onions and garlic Banana, papaya Fresh produce Dried fish, dried fruits and legumes Meat products, fresh fruits and vegetables.

Food Irradiation and dose range. ‹#›. Dose range (kGy) Effects Food Items Medium dose pasteurization (1-10) Number of spoilage organisms reduced Shelf life extended Non-sporulating microorganisms inactivated Microbiological contamination reduced Strawberries Refrigerated meats and fish, ready-to-eat meals Refrigerated or frozen meats, fish and seafoods, pre-cut fruits and vegetables Spices and dried food ingredients.

Food Irradiation and dose range. ‹#›. Dose range (kGy) Effects Food Items High dose sterilization (10-50) Reduces microbes to point of sterility in food Meat, poultry, seafood and other food prepared for sterilized hospital diets, spices, enzyme preparations, natural gums.

Nutritional Quality of Irradiated Foods. ‹#›.

Nutritional Quality. The effect of irradiation on food components depends on the dose of irradiation used, the food matrix, and the preparation method. Nutrient losses are small when compared to other preservation methods. Macronutrients (carbohydrates, proteins, and lipids) and most micronutrients (primarily water-soluble and fat-soluble vitamins) and essential minerals do not suffer significant losses. Vitamins have varied sensitivity to irradiation and depends on the complexity of the food systems and water or fat solubility Vitamins A, B1, C and E are highly sensitive to irradiation. Losses can be minimized by freezing and packaging food in inert environment prior to irradiating..

Advantages of food irradiation. ‹#›.

‹#›. Sprout Inhibition Onion, Potato, Insect Disinfestation Cereals, Pulses, Dry Fruits One Process: Multiple Uses Shelf-life Extension Quarantine Fruits Pathogen Reduction Spices, Flesh Foods.

Advantages o f Food Irradiation. Elimination of pathogens and microbes of public health concern (such as parasites in fish and meat) which may cause food borne illnesses. Destroys or inactivates organisms that cause food spoilage and decomposition thus extending the shelf life Disinfestation of insect pests in agricultural commodities and quarantine treatment Decreases the need for other pest control measures that may harm fruits Inhibits sprouting tumors and bulbs (irradiation in low doses 0.02-0.2 kGy) Does not significantly alter physico-chemical characters of the treated prod uct.

Advantages of Food Irradiation. Delay ripening and senescence of fruits and vegetables (0.2-1 kGy- enzymatic activities are inhibited in the plant tissue thus increasing longevity) Sterilization of foods which can then be stored for years without refrigeration. Reduce food spoilage since it reduces bacterial growth Reduce the need for other preservatives Reduce the need for toxic chemical treatments Only minor nutrient loss occurs Reduction of microbial load in ready to eat foods (reduction of L. Monocytogenes in soft whey cheese).

Disadvantages of food irradiation. ‹#›.

Disadvantages of Food Irradiation. Slow acceptance by consumers due to perceived association with radioactivity. Irradiation can modify the texture and flavor of meals May lead to decrease in the nutritive value of some foods Food irradiation process does not kill all bacteria and is ineffective against viruses and bacterial toxins nor does it replace the need for correct food handling practices in the food industry Free radicals produced might react with chemicals (eg. pesticides) in food and created new compounds High capital cost in the start up and the operation of an irradiation facility.

Labeling Requirements. ‹#›.

Labeling requirement. FDA stipulates that irradiated foods must bear the international irradiation symbol, the Radura, with along with the statement “Treated with radiation” or “Treated by irradiation”.

References. ‹#›. Ashraf et al., (2019). Food irradiation: A review. International Journal of Chemical Studies 7 (2): 131-136. https://www.researchgate.net/publication/332548321_Food_irradiation_A_review Bhat, R., Alias, A.K., Paliyath, G., (2012). Use of Electronic Beams in Food Preservation. Retrieved from: https://onlinelibrary.wiley.com/doi/10.1002/9781119962045.ch17#:~:text=Electron%2Dbeam%20irradiation%20(EBI),%2D%20and%20agriculture%2Dbased%20commodities. Better Health Channel (n.d). Food irradiation. https://www.betterhealth.vic.gov.au/health/healthyliving/food-irradiation#bhc-content.

References. ‹#›. Brennan, J.G. & Grandison, .S. (2012). Food Processing Handbook 2nd Edition. Wiley-VCH. https://www.pdfdrive.com/food-processing-handbook-vol-1-and-2-e187022319.html Crawford, L.M., Ruff, E.H. (1996). A review of the safety of cold pasteurization through irradiation. Food Control, 7, 87-97 Dionísio, A.P., Gomes, R.T., Oetterer, M. (2009). Ionizing radiation effects on food vitamins: A review. Brazilian Archives of Biology and Technology, 52, 1267-1278. Food irradiation: What you need to know . (2018, January 4). U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know.

References. ‹#›. FSSAI (2015, January 7). What does the irradiation of a food product mean? Food Safety Helpline. https://foodsafetyhelpline.com/irradiation-food-product-mean/ FSSAI (2016, February 18) . Proposes standards for irradiation of foods . Food Safety Helpline. https://foodsafetyhelpline.com/fssai-proposes-standards-for-irradiation-of-foods/ Guantam, S. & Tripathi, J. (03, August 2016). Food processing by irradiation - An effective technology for food safety and security. Indiana Journal of Experimental Biology, 54 (11): 702. http://nopr.niscair.res.in/bitstream/123456789/36891/1/IJEB%2054%2811%29%20700-707.pdf.

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Any Questions?. ‹#›.

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Mode of Action. ‹#›.