Irradiation is a food preservation technique that exposes food to ionizing radiation. It can extend shelf life by reducing microorganisms and killing insects. The document discusses how irradiation works, the types of radiation sources used, its applications for seafood preservation, and factors that influence the process. Both advantages like extended shelf life and food safety, and disadvantages like potential nutrient losses are outlined.

1. BIENVENIDOS
ANTAR SARKAR
FOF-5TH
CVASU

2. “IRRADIATION OF
SEAFOOD”
GROUP-B
FPR- 301

3.  In general - The application of radiation energy for therapeutic and
preservation purposes or for partial or complete sterilization.
 In medical science - Use of radioisotope radiation to kill cancer
cells and shrink tumors.
 In food science - Irradiation is a processing and preservation
technique in which the food is exposed to doses of ionizing energy,
or radiation.
-At low doses, irradiation extends a product’s shelf life.
-At higher doses, this process kills insects, molds, bacteria and other
potentially harmful micro-organisms.
IRRADIATION

4. ■ Fruit and vegetables including
root vegetables
■ Cereals, cereal flakes, rice
flour
■ Spices, condiments
TYPES OF IRRADIATED FOOD
■ Fish, shellfish
■ Fresh meats, poultry, frog legs
■ Raw milk, camembert
■ Gum Arabic, egg white
■ Blood products
EUROPEANUNIONAUTHORIZED
SOMETIMES CALLED“COLD PASTEURIZATION”

5. SEAFOOD IRRADIATION
 Application of ionizing radiation in the preservation of seafood;
 Used as a supplementary treatment;
 Cobalt-60 and Cesium-137 is used;
 In seafood irradiation, radiation resistance is expressed as the
decimal reduction dose (D10), the dose required for a 90% or 1-log
reduction in bacterial count.

6. SDG & IRRADIATION

7. SDG & IRRADIATION

8. APPLICATIONS OF IRRADIATION
■ Prevention of Food Borne Illness
■ Food Preservation and Shelf-life Extension
■ Control of Insects
■ Delay of Sprouting and Ripening
■ Sterilization and Insect Disinfestations
■ Quarantine Control

9. Irradiation Water Molecule
Free Radicals
Hydrogen Peroxide
DNA modification & Death
• Bacteria
• Insects
• Parasites
PRINCIPLE OF PRESERVATION

10. PROCEDURE OF IRRADIATION
■ The product is loaded into large containers called pallet carriers,
which move through the plant on monorail system;
■ Products are exposed to gamma rays as they pass racks of cobalt
60;
■ This kills pests and bacteria and extend shelf life;
■ Unused cobalt 60 is stored underground in a water tank.

11. PROCEDURE OF IRRADIATION

12. Bacteria Insect Parasite
IRRADIATION WORKS ON……..
EnzymeOxidation

13. SOURCES OF IONIZING IRRADIATION
GAMMA RAY X-RAY
ACCELERATED ELECTRON BEAM

14. • Commonly used
• Radioisotope produced
• Strong penetration
• Bulk item preservation
• Used for thin items
• Machine produced
• Poor penetration
• Quicker
• Called beta irradiation
• Inefficient and
uneconomic
• Electron beam produced
• Commonly not used
GAMMA RAY X-RAY
ACCELERATED ELECTRON BEAM

15. MEASUREMENT OF RADIATION ENERGY
■ Measured in electron volts, eV or MeV (106 eV)
■ SI unit: Gray (Gy)
■ 1 Gy = 1 Joule/kg
■ 1 KGy = 1000 Gy

16. REASONS FOR IRRADIATION
■ Makes the food safer to by destroying bacteria similar to the
process of pasteurization;
■ Does not leave the food items radioactive as the gamma rays
from cobalt-60 are not energetic enough;
■ To satisfy the sanitary and phyto-sanitary requirements of the
importing countries;
■ Irradiated foods are not prone to re-contaminate unless
appropriately packed;

17. PROCESS OF IRRADIATION
Radurization Radicidation
Radapperization

18. • Similar as
pasteurization;
• 1-5 KGy is used;
• Extend shelf life of
fresh fishery
products;
• No possibility of
undesirable
changes.
Radurization Radicidation Radapperization
• Sanitization of
frozen products;
• 5-8 KGy is used;
• Eliminate
pathogenic non
spore forming
microbes;
• Less possibility of
undesirable
changes.
• Analogue to
thermal processing
• Extend shelf
stability of
processed products;
• 25-50 KGy is used;
• Provide commercial
sterility
• Possibility of
undesirable changes

19. Disinfestation
Shelf-life Extension
Pathogen Destruction
ROLE IN FISH PRESERVATION:

20.  Useful in storing dry
foods
 Destroy insects at a dose
up to 1 Kgy
 Parasites can also be
destroyed
Disinfestation

21. Pathogen Destruction
• Dose between 2 to 5 Kgy can
destroy pathogenic bacteria
• Salmonella sp, Listeria sp etc.
• Higher doses are necessary to
kill spores.

22. Shelf-life Extension
Dose up to 2 Kgy
reduce the number of
food spoiling organism

23. ■ UV disinfection is used especially for the packaging of fresh
products;
■ Wavelengths of 254 nm destroys the DNA of all microorganisms so
viruses, bacteria, yeasts and fungi are disabled in seconds;
■ UV dose 10 to 100 times higher than bacteria is needed to kill molds
along with spores;
■ Packaging exposed to UV light decreases the incidence of spoiling;
■ UV light at 185 nm facilitates the creation of ozone, which is used to
destroy odors and grease deposits associated with cooking and
processing.
USE OF UV IRRADIATION

24. CAPITAL COSTS OF IRRADIATION
Radiation Source
Building
Equipment
Planning and design

25. LEGISLATIONS OF IRRADIATION
■ To follow ‘International Consultative Group on Food Irradiation’
(ICGFI) guidelines established by FAO,WHO ,IAEA;
■ TheWorld Health Organization (WHO), the American Dietetic
Association and the Scientific Committee of the European
Union are three internationally recognized bodies that support
and regulate food irradiation.
■ Irradiated food must be labeled with green international logo
consisting “Treated with Irradiation” orTreated by Irradiation;
■ Irradiation should be implemented as part of an overall HACCP
plan;

26. ” SYMBOL OF IRRADIATION “RADURA”
■ “Radura” is the international symbol indicating the statement
“treated with radiation” or “treated by irradiation”.
■ The Dutch pilot Plant used the logo as an identification of
irradiated products and as a promotion tool for a high quality
product with extended shelf life.

27. SYMBOL OF IRRADIATION “RADURA”

28. IRRADIATION AND ENVIRONMENT
■ Accidents at radioactive irradiation plants
led to ‘radioactive spills’ and
contamination of surrounding land and
water resources.
■ The construction of more irradiation
plants could necessitate more
transportation of radioactive materials,
entailing risks of accidents and
radioactive leaks over a wider area.

29. IRRADIATION AND PUBLIC HEALTH
■ Can result in loss of nutrients by the
longer storage of irradiated foods;
■ For example, vitamin E levels can be
reduced by 25% after irradiation and
vitamin C by 5-10%;
■ Radiolytic by-products are often formed
in irradiated food;
■ Breaches of existing level legislation can
cause danger in public health.

30. Radiological
Toxicological
Microbial
SAFETY OF IRRADIATED SEAFOOD

31. FAO/WHO/IAEA experts recommend-
• 5 MeV for X-ray
• !0 Kgy for gamma ray
Radiological Safety
• Research showed up to 10 Kgy dose
have no toxic effect;
• Dose > 10 Kgy lead to 300 mg
radio-lytic product per kg of food;
Toxicological Safety

32. • Dose between 1 to 10 Kgy
suppress spoilage organism –
Pseudomonus sp, Proteus sp,
Aeromonas sp etc.
• Some resistant bacteria
require higher dose –
Moraxella, Actinibacter etc.
• Virus also require higher
dose to be inactivated.
Microbial Safety

33. Nutrient
• Protein
Denaturation
• Deamination
• Decarboxylation
Lipid
• Oxidation causes
rancidity
• Loss of EFA
• Formation of ozone
Vitamin
• Vit B1, A, E,C,K are
sensitive
• Insignificant change
IRRADIATION & NUTRITION

34. CHANGES DUE TO IRRADIATION
■ Rancidity in fatty fish
■ Metallic taste
■ Rubbery texture
■ Toughening
■ Bitter flavor at sterilizing dose.

35. EFFECTS OF IRRADIATION ON FISH MUSCLE
Effect on Protein
■ Free amino acid and amino acids of
protein are sensitive to irradiation;
■ Abstraction of hydrogen and
reductive deamination forming
ammonia and pyruvic acid;
■ In presence of oxygen oxidative
deamination talks place;
Effect onTexture
■ Drip formation
■ Decreased gel
strength
■ Change in viscosity

36. FACTORS INFLUENCING…….
■ Temperature- Movement of free radicals can be increased
with increasing temperature
■ Nature of the product
■ Thickness of the product
■ Handling and operational procedure

37. PACKAGING OF IRRADIATED FISH
■ Flexible plastic made packets are suitable;
■ Radiation insensitive materials are used;
■ Synthetic polymers
■ Thick metallic packets can hamper the low dose radiation
■ Glass packs are also used.

38. PACKAGING OF IRRADIATED FOOD

39. ADVANTAGES OF IRRADIATION
■ Extend shelf life;
■ Reduce food spoilage;
■ Reduced risk of food-borne
diseases;
■ Reduce need for pesticides
■ Reduce need for preservatives
and antioxidants;
■ Lower risk of importing or
exporting;
■ Reduced need for toxic chemical
treatments;
■ Reduced sprouting in potatoes,
onions, herbs and spices;

40. DISADVANTAGES OF IRRADIATION
■ Radio-lytic products develop
■ Carcinogenic effects in long
storage
■ Infrastructure and equipment
needed
■ Chance of nutritional
inadequacy at higher dose
■ Mutant and resistant pathogen
can be formed
■ Lacquer material of cans can be
affected
■ Exposure of radioisotope can
occur
■ Unaffordable in developing
countries

41. Irradiation is good, without excuse!
Irradiation is safe, based on your use!