The document discusses the history, applications, and advances of food irradiation. Some key points:
- Irradiation uses radiation like gamma rays and electrons to preserve foods without changing texture like heat does. It can pasteurize or sterilize foods.
- India produces radioisotopes and organizations like BARC develop radiation technologies. Several plants in India process foods like onions and spices using irradiation.
- Irradiation is used at low, medium, and high doses for applications like insect disinfestation, extending shelf life, and sterilization.
- Research in food irradiation began in the early 1900s but military and government research in the 1940s-50s helped advance it. Regulations for approving
Food irradiation is a process that exposes food to ionizing radiation like gamma rays or electron beams to eliminate pathogens and parasites, inhibit sprouting, delay ripening, and enhance shelf life. It has been approved in over 40 countries for use on over 100 food items. While some vitamins are sensitive to radiation, major nutrients are not significantly impacted and no known changes caused by irradiation have been found to be harmful. Properly conducted food irradiation provides benefits to food safety and quality without making food radioactive.
This document provides an overview of food irradiation, including its history, uses, principles, units of measurement, types of irradiation sources, safety, and applications. Food irradiation involves exposing food to ionizing radiation like gamma rays or electron beams to destroy microorganisms and insects. It has been used since the early 1900s and allows for extended shelf life and reduced risk of foodborne illness by killing pathogens without raising the food's temperature. Common irradiated foods include spices, wheat, potatoes, and various fruits and vegetables. Doses are typically below 10 kiloGrays. While it reduces spoilage and pathogens, irradiation can also decrease some vitamins and potentially oxidize fats. Overall, international organizations have deemed food irradiation to be
This document provides an overview of food irradiation, including:
1. It describes food irradiation as a process that exposes food to controlled amounts of radiation like gamma rays or electron beams to kill pathogens and increase shelf life.
2. It discusses why foods are irradiated, including to eliminate bacteria and parasites that cause disease, and to reduce spoilage.
3. It provides examples of foods that are currently approved for irradiation in the US, such as spices, potatoes, and wheat flour.
This document discusses the use of irradiation to preserve foods. It notes that high levels of food loss occur due to spoilage and diseases. Irradiation is presented as a physical preservation method that can inactivate microorganisms, parasites, insects and mites through ionizing radiation like gamma rays, x-rays and electron beams. The document provides a history of food irradiation research and regulation, and reviews how irradiation can be used to disinfest, extend shelf life, decontaminate and improve the quality of various foods like potatoes, meat and produce.
X ray & Infrared Food Preservation TechnologySasith Nuwantha
This document discusses the use of infrared radiation and pulse x-rays for food preservation applications. Infrared radiation works by causing molecular vibration and rotation, absorbing energy which generates heat, particularly affecting water and molecules with polar groups. It has various technological applications for drying, baking, roasting, and sterilization of foods. Pulse x-rays use high intensity pulses to destroy microbes like mold, bacteria, and viruses in packaged foods. Both methods inactivate microbes and have benefits like uniform heating and high quality results, though infrared has limitations with penetration and x-rays are technically complex.
Novel thermal technologies in food processingRahul1154
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
Irradiation is the process of exposing fresh food to low amount of x-rays to sterilize and prolong its life. Irradiation can kill microorganisms, insects and parasites and this is a fundamental reason for applying the technology to improve the safety and quality of many food and food products. Food suppliers say that irradiated food is safe and does not make foods radioactive. More than 100 years of research that have gone into accepting of the safe and successful use of irradiation as a food safety method is more than any technology used in the industry today.
Food irradiation is a process that exposes food to ionizing radiation like gamma rays or electron beams to eliminate pathogens and parasites, inhibit sprouting, delay ripening, and enhance shelf life. It has been approved in over 40 countries for use on over 100 food items. While some vitamins are sensitive to radiation, major nutrients are not significantly impacted and no known changes caused by irradiation have been found to be harmful. Properly conducted food irradiation provides benefits to food safety and quality without making food radioactive.
This document provides an overview of food irradiation, including its history, uses, principles, units of measurement, types of irradiation sources, safety, and applications. Food irradiation involves exposing food to ionizing radiation like gamma rays or electron beams to destroy microorganisms and insects. It has been used since the early 1900s and allows for extended shelf life and reduced risk of foodborne illness by killing pathogens without raising the food's temperature. Common irradiated foods include spices, wheat, potatoes, and various fruits and vegetables. Doses are typically below 10 kiloGrays. While it reduces spoilage and pathogens, irradiation can also decrease some vitamins and potentially oxidize fats. Overall, international organizations have deemed food irradiation to be
This document provides an overview of food irradiation, including:
1. It describes food irradiation as a process that exposes food to controlled amounts of radiation like gamma rays or electron beams to kill pathogens and increase shelf life.
2. It discusses why foods are irradiated, including to eliminate bacteria and parasites that cause disease, and to reduce spoilage.
3. It provides examples of foods that are currently approved for irradiation in the US, such as spices, potatoes, and wheat flour.
This document discusses the use of irradiation to preserve foods. It notes that high levels of food loss occur due to spoilage and diseases. Irradiation is presented as a physical preservation method that can inactivate microorganisms, parasites, insects and mites through ionizing radiation like gamma rays, x-rays and electron beams. The document provides a history of food irradiation research and regulation, and reviews how irradiation can be used to disinfest, extend shelf life, decontaminate and improve the quality of various foods like potatoes, meat and produce.
X ray & Infrared Food Preservation TechnologySasith Nuwantha
This document discusses the use of infrared radiation and pulse x-rays for food preservation applications. Infrared radiation works by causing molecular vibration and rotation, absorbing energy which generates heat, particularly affecting water and molecules with polar groups. It has various technological applications for drying, baking, roasting, and sterilization of foods. Pulse x-rays use high intensity pulses to destroy microbes like mold, bacteria, and viruses in packaged foods. Both methods inactivate microbes and have benefits like uniform heating and high quality results, though infrared has limitations with penetration and x-rays are technically complex.
Novel thermal technologies in food processingRahul1154
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
Irradiation is the process of exposing fresh food to low amount of x-rays to sterilize and prolong its life. Irradiation can kill microorganisms, insects and parasites and this is a fundamental reason for applying the technology to improve the safety and quality of many food and food products. Food suppliers say that irradiated food is safe and does not make foods radioactive. More than 100 years of research that have gone into accepting of the safe and successful use of irradiation as a food safety method is more than any technology used in the industry today.
This document provides an overview of a seminar presentation on using radiation as a method of food preservation. It discusses the history of using radiation to preserve foods, different types of radiation used including UV, ionizing radiation, electron beams and microwaves. It also covers topics like irradiated foods, dosimetry, applications and benefits of food irradiation, as well as limitations. The presentation aims to establish food irradiation as a safe and effective food processing technique while acknowledging it has not been widely adopted by consumers.
Food irradiation uses ionizing radiation like gamma rays, x-rays, or electron beams to kill microorganisms and insects in food to reduce spoilage and prevent foodborne illness. It can disinfest, inhibit sprouting, extend shelf life, and improve food quality and safety. Irradiation is a cold process that doesn't significantly raise food temperatures. It is used for fruits, vegetables, spices, meat, seafood, and more. Common applications include disinfestation, sprout inhibition, pathogen reduction, and extending shelf life.
Dielectric, ohmic, infrared_heating for food productsramavatarmeena
Dielectric, ohmic, and infrared heating are forms of electromagnetic energy used to heat foods. Dielectric and ohmic heating directly generate heat within the food, while infrared heating relies on external heat application. Ohmic heating passes electric current through food, using its electrical resistance to directly convert electricity to heat throughout. Dielectric heating induces molecular friction in water to generate uniform heat. Infrared heating absorbs energy at the surface. These methods can rapidly thaw, dry, bake, and pasteurize foods with precise temperature control and minimal damage.
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Maya Sharma
This document discusses using ultraviolet (UV) radiation as a non-thermal treatment to inactivate microorganisms in fruit juice. It describes how UV radiation, specifically UV-C light, can kill microbes by disrupting their DNA without significantly heating the juice. The document outlines the materials and methods used in a study that tested the effectiveness of UV treatment in apple juice using both pilot-scale and commercial-scale UV systems. It presents results showing 3.5-7 log reductions in bacteria and yeast/mold counts in apple juice treated with UV dosages of 230-1377 J/L. The document concludes that UV radiation can successfully reduce microbial loads in fruit juices while maintaining quality and providing a safe product for
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Quality control techniques for food safety Jithin Mj
This document discusses various quality control techniques used for food safety, including ultrasound, irradiation, and cold plasma technology. Ultrasound uses sound waves to improve microbial inactivation, food preservation, and food analysis. It can be used at low or high powers for non-invasive analysis or disruptive effects. Food irradiation uses ionizing radiation to eliminate pathogens while maintaining nutritional value. Cold plasma technology uses energized gas to inactivate microbes on food surfaces without heating, providing a potential alternative to thermal processing. The document explores the mechanisms and applications of these techniques to maintain food quality and safety for consumers.
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
This document provides information on pulsed electric field (PEF) and pulsed visible light processing of foods. PEF uses short electric pulses to preserve foods through electroporation of microbial cell membranes, while minimizing heat production. PEF has been shown to effectively inactivate various microbes in foods like milk, eggs and juices. Pulsed visible light also uses intense, brief pulses of light to inactivate microbes in foods photochemically and through localized heating. Both techniques are non-thermal alternatives to traditional food processing that reduce degradation of nutritional and sensory qualities compared to heat treatments.
This document provides an overview of food irradiation, including definitions, the industrial irradiation process, objectives, types of irradiation, facilities in India, and advantages/disadvantages. It defines food irradiation as exposing food to controlled doses of ionizing radiation like gamma rays, x-rays, or electron beams. This process kills pathogens and insects while extending shelf life but does not cook the food. The three main types are gamma ray, x-ray, and electron beam irradiation. Facilities in India use cobalt-60 sources and electron beam machines. Food irradiation aims to improve safety and storage through pathogen reduction and sprout/maturation inhibition.
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Ultrasonication processing of fruits and vegetables Gundewadi
1) Sonication is an alternative non-thermal technology to traditional heat processing of fruit juices that provides benefits such as less processing time, higher nutrient retention, and being more energy efficient.
2) Studies have shown that sonication of fruit juices for durations of 30-60 minutes can increase levels of antioxidants like polyphenols and carotenoids while reducing microbial loads.
3) The mechanism of action involves cavitation bubbles forming during sonication that cause cell membrane disruption in microorganisms leading to inactivation without heat.
pulse electric field for food processing technologyMaya Sharma
Pulse electric field (PEF) technology uses high voltage electric pulses to permeabilize microbial and plant cell membranes. It can be used as a non-thermal pasteurization method for foods like juices. PEF systems generate short pulses of 15-80 kV/cm for under 1 second using pulse-forming networks and fast switches. This disrupts microbial and plant cell membranes through electroporation. PEF can inactivate bacteria and yeasts while maintaining sensory and nutritional properties of foods. It has potential applications in juice, dairy, meat, and plant oil extraction processing. However, PEF is not effective against spores and requires further research toward commercialization.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
Food irradiation is a process that uses ionizing radiation to kill microorganisms, insects, and pests in food in order to extend shelf life and reduce foodborne illness. It has advantages like pathogen reduction and preservation without chemicals or loss of juices, but also has disadvantages like potential formation of chemical byproducts and loss of nutritional content. The document discusses what food irradiation is, how to identify irradiated foods, reasons for irradiating food, advantages and disadvantages of the process, and examples of its use.
This document provides an overview of UV disinfection technology. It discusses the history of disinfection, how UV works to inactivate microorganisms on a molecular level, factors that influence UV dose requirements, and considerations for water quality and system installation. UV disinfection is accepted by health regulations and offers advantages over chemicals like chlorine by providing disinfection without adding substances to water. Proper sizing and installation are important to ensure UV systems perform effectively.
This document provides an overview of a seminar presentation on using radiation as a method of food preservation. It discusses the history of using radiation to preserve foods, different types of radiation used including UV, ionizing radiation, electron beams and microwaves. It also covers topics like irradiated foods, dosimetry, applications and benefits of food irradiation, as well as limitations. The presentation aims to establish food irradiation as a safe and effective food processing technique while acknowledging it has not been widely adopted by consumers.
Food irradiation uses ionizing radiation like gamma rays, x-rays, or electron beams to kill microorganisms and insects in food to reduce spoilage and prevent foodborne illness. It can disinfest, inhibit sprouting, extend shelf life, and improve food quality and safety. Irradiation is a cold process that doesn't significantly raise food temperatures. It is used for fruits, vegetables, spices, meat, seafood, and more. Common applications include disinfestation, sprout inhibition, pathogen reduction, and extending shelf life.
Dielectric, ohmic, infrared_heating for food productsramavatarmeena
Dielectric, ohmic, and infrared heating are forms of electromagnetic energy used to heat foods. Dielectric and ohmic heating directly generate heat within the food, while infrared heating relies on external heat application. Ohmic heating passes electric current through food, using its electrical resistance to directly convert electricity to heat throughout. Dielectric heating induces molecular friction in water to generate uniform heat. Infrared heating absorbs energy at the surface. These methods can rapidly thaw, dry, bake, and pasteurize foods with precise temperature control and minimal damage.
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Maya Sharma
This document discusses using ultraviolet (UV) radiation as a non-thermal treatment to inactivate microorganisms in fruit juice. It describes how UV radiation, specifically UV-C light, can kill microbes by disrupting their DNA without significantly heating the juice. The document outlines the materials and methods used in a study that tested the effectiveness of UV treatment in apple juice using both pilot-scale and commercial-scale UV systems. It presents results showing 3.5-7 log reductions in bacteria and yeast/mold counts in apple juice treated with UV dosages of 230-1377 J/L. The document concludes that UV radiation can successfully reduce microbial loads in fruit juices while maintaining quality and providing a safe product for
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Quality control techniques for food safety Jithin Mj
This document discusses various quality control techniques used for food safety, including ultrasound, irradiation, and cold plasma technology. Ultrasound uses sound waves to improve microbial inactivation, food preservation, and food analysis. It can be used at low or high powers for non-invasive analysis or disruptive effects. Food irradiation uses ionizing radiation to eliminate pathogens while maintaining nutritional value. Cold plasma technology uses energized gas to inactivate microbes on food surfaces without heating, providing a potential alternative to thermal processing. The document explores the mechanisms and applications of these techniques to maintain food quality and safety for consumers.
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
This document provides information on pulsed electric field (PEF) and pulsed visible light processing of foods. PEF uses short electric pulses to preserve foods through electroporation of microbial cell membranes, while minimizing heat production. PEF has been shown to effectively inactivate various microbes in foods like milk, eggs and juices. Pulsed visible light also uses intense, brief pulses of light to inactivate microbes in foods photochemically and through localized heating. Both techniques are non-thermal alternatives to traditional food processing that reduce degradation of nutritional and sensory qualities compared to heat treatments.
This document provides an overview of food irradiation, including definitions, the industrial irradiation process, objectives, types of irradiation, facilities in India, and advantages/disadvantages. It defines food irradiation as exposing food to controlled doses of ionizing radiation like gamma rays, x-rays, or electron beams. This process kills pathogens and insects while extending shelf life but does not cook the food. The three main types are gamma ray, x-ray, and electron beam irradiation. Facilities in India use cobalt-60 sources and electron beam machines. Food irradiation aims to improve safety and storage through pathogen reduction and sprout/maturation inhibition.
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Ultrasonication processing of fruits and vegetables Gundewadi
1) Sonication is an alternative non-thermal technology to traditional heat processing of fruit juices that provides benefits such as less processing time, higher nutrient retention, and being more energy efficient.
2) Studies have shown that sonication of fruit juices for durations of 30-60 minutes can increase levels of antioxidants like polyphenols and carotenoids while reducing microbial loads.
3) The mechanism of action involves cavitation bubbles forming during sonication that cause cell membrane disruption in microorganisms leading to inactivation without heat.
pulse electric field for food processing technologyMaya Sharma
Pulse electric field (PEF) technology uses high voltage electric pulses to permeabilize microbial and plant cell membranes. It can be used as a non-thermal pasteurization method for foods like juices. PEF systems generate short pulses of 15-80 kV/cm for under 1 second using pulse-forming networks and fast switches. This disrupts microbial and plant cell membranes through electroporation. PEF can inactivate bacteria and yeasts while maintaining sensory and nutritional properties of foods. It has potential applications in juice, dairy, meat, and plant oil extraction processing. However, PEF is not effective against spores and requires further research toward commercialization.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
Food irradiation is a process that uses ionizing radiation to kill microorganisms, insects, and pests in food in order to extend shelf life and reduce foodborne illness. It has advantages like pathogen reduction and preservation without chemicals or loss of juices, but also has disadvantages like potential formation of chemical byproducts and loss of nutritional content. The document discusses what food irradiation is, how to identify irradiated foods, reasons for irradiating food, advantages and disadvantages of the process, and examples of its use.
This document provides an overview of UV disinfection technology. It discusses the history of disinfection, how UV works to inactivate microorganisms on a molecular level, factors that influence UV dose requirements, and considerations for water quality and system installation. UV disinfection is accepted by health regulations and offers advantages over chemicals like chlorine by providing disinfection without adding substances to water. Proper sizing and installation are important to ensure UV systems perform effectively.
Our company makes your capital flow easy by reducing inventory and helps you to purchase what you need with reasonable price.
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El documento proporciona instrucciones para crear un blog en Google y agregar entradas e imágenes. Explica los pasos para iniciar sesión en Google, seleccionar un título, plantilla y URL para el blog, crear nuevas entradas agregando títulos y texto, y publicarlas. También describe cómo editar entradas existentes e insertar imágenes seleccionándolas desde el computador.
Вовлеченность молодых специалистов в ценностное и информационное поле нспк. о...Сетевые Исследования
Система профессиональных стандартов и квалификаций высокотехнологичных кадров, формируемая сегодня в России, впервые в истории страны строится как системный проект, нацеленный на оборонные и гражданские нужды. Подготовка кадров для отечественной наноиндустрии – стержень формирования кадрового корпуса VIтехнологического уклада и цифровой экономики.
Такова одна из главных идей исследования, которое по заказу НП «Межотраслевое объединение наноиндустрии» в 2016 году вместе с РАНХиГС провела компания «Сетевые исследования». Накануне вступления в силу федерального закона «О независимой оценке квалификации» исследователи не только оценили емкость потенциального рынка услуг такой оценки в отрасли, но и изучили целый комплекс факторов, связанных с его развитием.
Food irradiation is a food processing technique that exposes food to ionizing radiation like gamma rays, x-rays or electron beams to kill microorganisms, insects and delay spoilage. The US Army first investigated using irradiation to improve food safety in 1930. Major approvals for uses of irradiation were granted by regulatory agencies starting in the 1960s. Sources of radiation for food irradiation include electron beams, x-rays and cobalt-60. Irradiation can help prevent foodborne illness and extend shelf life by inhibiting microbial growth and sprouting. While it provides benefits like preserving nutrients and freshness, it also faces challenges like high costs and developing resistant microbes. Regulatory agencies worldwide have endorsed the safety of irradiated foods.
El documento describe una inundación histórica que ocurrió en Villa de Fuente, Piedras Negras, Coahuila, México el 4 de abril de 2004. Las fuertes lluvias en las montañas cercanas causaron que el río Escondido se saliera de su cauce e inundara la villa, resultando en 38 muertes confirmadas y cientos de desaparecidos. Las autoridades no alertaron adecuadamente a la comunidad sobre la creciente del río, dejando a los residentes desprevenidos ante la tragedia.
Jackie witnesses a truck accident that causes hundreds of frogs to hop into her school cafeteria. Seeing the frightened frogs, Jackie gets an idea to help - she dresses in her snorkeling gear to disguise herself and lead the frogs safely back to a nearby pond. With her quick thinking and problem-solving skills, Jackie is able to resolve the chaotic frog situation and return the frogs to their natural habitat.
Cold pasteurization or else irradiation is a controversial food preservation method.Here presenter discusses about myths, benefits and drawbacks of this method.
O documento descreve um programa de células de trabalho e bônus por produtividade (PPR) com as seguintes características: (1) As células de trabalho organizam os funcionários em equipes para melhor alcançar metas; (2) O PPR paga horas extras com base no desempenho da equipe em qualidade, segurança e produtividade; (3) O programa estabelece critérios para avaliação do desempenho individual e da equipe que determinam o pagamento do PPR.
La sangre está compuesta principalmente de plasma y elementos figurados como eritrocitos, leucocitos y plaquetas. El plasma contiene agua, proteínas y solutos, mientras que los eritrocitos transportan oxígeno, los leucocitos participan en la defensa inmunitaria y las plaquetas ayudan en la coagulación de la sangre. Existen varios sistemas como el ABO y el Rh que determinan los diferentes tipos de sangre y son importantes para realizar transfusiones de manera segura.
This document summarizes a presentation on a novel approach for robot grasping based on cloud computing. The presentation was given by Mr. Krishna Kangane, Miss. Nikita Jadhav, Mr. Abhijeet Tote, and Mr. Atul Sathe, guided by Ms. Neelima Ambekar of Matoshri College of Engineering and Research Centre in Nasik. It discusses using cloud technologies like cloud computing, storage and the internet to create a converged infrastructure for robots. This allows robots to benefit from powerful computational resources in data centers and share information. The presentation covers the scope of the project, literature review on previous related work, the proposed system architecture including online and offline phases, a flowchart,
Mediante el cual se le otorga facultades pro tempore al alcalde municipal para que cambie la destinación de un lote de terreno para utilización en obras de interés general enmarcadas en el Plan de Desarrollo
Meat and meat products can be considered functional foods when processed to enhance their health benefits. Studies have shown that adding ingredients like antioxidants, oils, fibers, and probiotics to meat can boost its nutritional profile. Functional modifications may include reducing fat and sodium content while increasing antioxidants, omega-3 fatty acids, and protein. Using meat as a vehicle for delivering beneficial compounds can help alleviate nutritional deficiencies and support health.
Food irradiation is a process that exposes food to ionizing radiation like gamma rays or electron beams to kill harmful bacteria and extend shelf life. It has been used commercially for decades in countries like the US and Japan. While irradiation can impact sensory and nutritional qualities at high doses, studies show many fresh produce items can be irradiated at lower doses of 0.5-1 kGy to reduce bacteria without negatively impacting quality. International health organizations consider irradiated foods to be safe if properly labeled, though consumer acceptance varies depending on understanding of the process.
This document discusses food irradiation as a method of food preservation. It outlines the safety and benefits of food irradiation, which include preventing foodborne illness without using chemicals. However, barriers to greater adoption include public association with radioactivity, added costs, and consumer acceptance issues. Overcoming resistance will require focusing on health benefits rather than innovation, positive labeling, and international cooperation to remove unofficial barriers. Overall, commercial use of irradiated food has been slowly increasing in recent decades without incident.
minimal processing of foods by non thermal methodsyeshuvarma
Minimal processing results in the least chemical change to foods, providing the highest quality but very short shelf life. More processing like drying and canning extends shelf life but results in greater chemical changes and loss of quality. Food processing aims to make foods safe, of high quality, and convenient while preventing deterioration through techniques like heat, cold, dehydration, and chemicals that act as barriers against spoilage.
This document discusses traditional Indian fermented foods as a source of lactic acid bacteria. It describes various indigenous fermented foods in India made from cereals, pulses, vegetables, fruits, milk and meats. These foods are fermented using lactic acid bacteria which enhances flavor, digestibility and provides health benefits. Many traditional Indian fermented foods remain unexplored for their lactic acid bacterial content and potential health applications.
Fermented foods have long been used in Asia to preserve foods using natural processes like lactic acid fermentation. The document categorizes common Asian fermented foods and provides examples from each category, including cereals like idli and mantou, legumes like tempeh and natto, dairy products like yogurt and lassi, and vegetables like kimchi, suan-tsai, and atchara. Many of these foods are important parts of Asian diets and cultures.
Pulsed Electric Field Processing of FoodStella Mariem
The document discusses various process factors that affect microbial inactivation using pulsed electric fields, including electric field intensity, temperature, pressure, and time of exposure. It explains that increasing any of these factors leads to greater inactivation. It also notes different pulse wave shapes that can be used, and describes how the high voltage electric field pulses cause electroporation, making cell membranes permeable and leading to cell death.
Irradiation is a non-thermal food preservation technique used to lengthen and improve the shelf life of fresh or processed foods. Food irradiation is a non-chemical, energy-efficient method of preparing food that can aid in lowering the significant losses brought on by food deterioration or contamination by dangerous bacteria and other parasite life forms. A carefully regulated amount of ionising radiation, such as gamma rays released by radionuclides (such as cobalt-60 and caesium-137), X-rays, and high energy (10 MeV) electrons produced by machine sources, is used to irradiate food. Various effects, which include decreased storage losses, increased shelf life, and enhanced microbiological and parasitological safety of foods, can be obtained depending on the dose of radiation absorbed. Ionizing radiation could potentially be used in the food processing industry since it damages DNA molecules very effectively.
Irradiation doesn't make food radioactive and is safe. Irradiated products are evaluated for food safety based on their chemical, nutritional, microbiological, and toxicological characteristics. There are three dose levels in the radiation: low, medium, and high. Depending on the unique characteristics of the materials, different radiation dosages were applied to each of these constituents. The food industry has widely used irradiation treatments to prevent sprouting and germination, postpone senescence, and stop microbiological growth. Irradiation is being utilised to lengthen the shelf life of fresh-cut food, either alone or in conjunction with other traditional preservation techniques. Food products exposed to radiation are not rendered radioactive for two seasons. First off, cobalt-60 does not become radioactive when exposed to the gamma rays employed in food radiation. Second, food cannot become contaminated with radioactive radiation because it never comes into direct contact with the source. The FAO/WHO label for irradiated food uses the radura international symbol to recognise this fact.
Food irradiation is a technique that exposes food to controlled doses of ionizing radiation, such as gamma rays, x-rays, or electron beams, to eliminate microorganisms, bacteria and insects that cause food spoilage and foodborne illness. Irradiation can increase the shelf life of foods by slowing or preventing spoilage, while maintaining food quality and safety. It is approved by regulatory agencies worldwide and over 50 countries irradiate foods. The process does not make food radioactive but kills pathogens like E. coli and Salmonella to reduce foodborne illness without altering the taste or nutritional value of food.
Irradiation technology is widely used in scientific as well as commercial applications in the field of agriculture and animal science, pharmaceuticals and medical science etc. Food Irradiation involves treating certain types of foods with ionizing energy or radiation. Radiation processing of food strengthens food conservation, improves food hygiene and helps food exports overcome quarantine barriers. It facilitates packing, storage, transport and distribution of foods.It is the process of exposing food to ionizing radiation(x-rays, gamma rays ,electron Beams) to destroy microorganisms , bacteria , viruses , or insects that might be present in the food. The measurement of radiation dose is referred to as dosimetry, and involves exposing dosimeters jointly with the treated food item. Dosimeters are small components attached to the irradiated product made of materials that, when exposed to ionizing radiation change specific, measurable physical attributes to a degree that can be correlated to the dose received.
1.Electron irradiation
Electron irradiation uses electrons accelerated in an electric field to a velocity close to the speed of light.
Electrons are particulate radiation and, hence have cross section many times larger than photons, so that they do not penetrate the product
beyond a few inches, depending on product density.
Electron facilities rely on substantial concrete shields to protect workers and the environment from radiation exposure.
2.Gamma irradiation :
Gamma radiation is a part of electromagnetic spectrum .The radiation is obtained through the use of radioisotopes, generally cobalt-60 or caesium-137 Presently, caesium-137 is used only in small hospital units to treat blood before transfusion to prevent Graft-versus-host disease.
Food irradiation using Cobalt-60 is the preferred method by most processors, because the deeper penetration enables administering treatment to entire industrial pallets or totes, reducing the need for material handling.
3.X-ray irradiation :
Similar to gamma radiation, X-rays are photon radiation of a wide energy spectrum and an alternative to isotope based irradiation systems
X-ray irradiators are scalable and have deep penetration comparable to Co-60. They also permit dose uniformity.
Nominal X-ray energy is usually limited to 5 MeV.
USA has provisions for up to 7.5 MeV, which increases conversion efficiency
On the basis of the dose of radiation the application is generally divided into three main categories as detailed under:
Low Dose Applications (up to 1 kGy) Sprout inhibition in bulbs and tubers 0.03-0.15 kGy
Delay in fruit ripening 0.25-0.75 kGy Insect disinfestations including quarantine treatment and elimination of food borne parasites 0.07-1.00 kGy
Medium Dose Applications (1 kGy to 10 kGy)
Reduction of spoilage microbes to prolong shelf-life of meat, poultry and seafoods under refrigeration 1.50–3.00 kGy
Reduction of pathogenic microbes in fresh and frozen meat, poultry
The document discusses pulsed X-ray processing and its applications in the food industry. It provides background on the history and discovery of X-rays. Pulsed X-ray processing uses short, high intensity X-ray bursts to kill microorganisms while minimizing quality impacts on foods. Key applications include microbial inactivation and food inspection/detection of contaminants. Pulsed X-rays offer advantages like effective pathogen reduction without chemicals or heat. The document outlines various uses of pulsed X-rays in food processing and preservation.
contract Research and Development (R&D) team of Guires Food Research Lab (FRL) has vast experience designing and developing new food products tailored to the client’s goals.
Contact us
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This document provides information on radioisotopes and their applications in agriculture. It discusses what radioisotopes are, how they occur both naturally and artificially, and how they undergo radioactive decay. It then describes several applications of radioisotopes in agriculture, including using radioactive tracers to study plant nutrition and fertilizer uptake, using radiation to induce mutations to develop new crop varieties, and using the sterile insect technique to control insect pests.
The document discusses the irradiation process used to sterilize and preserve food. It describes how irradiation works by damaging microorganisms through direct and indirect effects. Common sources of ionizing radiation used in food irradiation are gamma rays, x-rays, and electron beams. Irradiation is effective at inactivating bacteria, parasites and insects while extending the shelf life of foods like meat, produce and spices. The appropriate radiation dose depends on the target organism and desired effect.
The document presents information on food irradiation, including what it is, how it works, its history and origins, advantages, and disadvantages. Specifically, it explains that food irradiation uses ionizing radiation to kill bacteria, parasites, and microbes in food in order to eliminate foodborne illness. It notes several countries that permit and use food irradiation and lists organizations that support its use. However, it also outlines some disadvantages like high costs and potential vitamin loss.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood products.
Nuclear Energy and its Application By Mujtaba FarrukhMujtaba Farrukh
This document discusses nuclear energy and its applications. It begins with an introduction to nuclear energy and nuclear fission, the process by which energy is released from the nuclei of atoms. It then discusses various applications of nuclear energy including space exploration through the use of radioisotope thermoelectric generators on spacecraft, food irradiation to increase shelf life and kill bacteria, industrial uses like testing metals for flaws, and medical uses like imaging organs and detecting diseases. The document also covers advantages like large energy production without air pollution, and disadvantages such as risks from radiation and high building costs.
Irradiation is a food preservation technique that uses ionizing radiation like gamma rays or electron beams to kill microorganisms, extend shelf life, and alter food properties. It works by damaging cells at high doses or interfering with cell division at lower doses to kill bacteria and parasites or delay ripening without making food radioactive. Common applications include disinfesting grains and sprout inhibition, and foods approved for irradiation in the US include fresh produce, herbs, pork, potatoes, and poultry.
This document discusses radioactivity and the uses of radioisotopes. It covers:
- Fundamentals of radioisotopes, which are isotopes that undergo radioactive decay. Examples given are uranium-238 and radium-226. Artificial radioisotopes are manufactured in nuclear reactors.
- Applications of radioisotopes in medicine, agriculture, archaeology, and industries. In medicine, radioisotopes are used for cancer treatment, detecting blood clots and tumors, sterilizing medical equipment, and powering heart pacemakers. In agriculture, they are used for pest control, studying plant growth, developing new plant species, and food preservation. In archaeology, carbon-14 dating is used to estimate the age
Radiation has many applications in science and medicine. It is used to induce mutations in plants to develop new varieties that are hardier and more resistant to pests. Food is irradiated to kill microbes and extend shelf life. The sterile insect technique releases sterile insects to control pest populations. In medicine, short-lived radioactive isotopes are used as tracers in diagnostic scans and tests. Radiation therapy also uses isotopes to treat cancer. Radioactive dating employs isotopes' decay rates to determine the ages of materials, helping date archaeological and geological samples.
Estimation of radiation at thengaipattinam of kanyakumari district, tamilnadueSAT Journals
Abstract
Baseline activity concentration of the natural radioactive nuclides in soil, drinking water, vegetable and fish found at
Thengaipattinam was determined. Measurements were carried out using a NaI based Gamma ray spectrometer, alpha counting
system and beta counting system. Results of the gamma ray spectrometric measurements carried out for natural radioactivity
levels due to
226
Ra.
232
Th and
40
K in soil, drinking water, vegetable and fish specimen collected from the
Thengaipattinam coast of Kanyakumari district. These studies were carried out in the Health Physics unit of BARC located in
the campus of Indian Rare Earths Limited, Manavalakurichy in Tamilnadu. Alpha activity was found to be higher in soil with
27546 Bq/Kg than in water 0.0065 Bq/l and 91.02 Bq/Kg, 115.72 Bq/Kg in vegetable and fish. The beta activity estimated was
94718.23 Bq/Kg, 0.032Bq/l,220Bq/Kg and 302.15Bq/Kg in soil water ,vegetable and fish respectively. Radioactive nuclides
estimation reveals that 228Ac concentration was higher in soil 2893Bq/Kg and potassium activity was rich in fish .232Th activity
was also high in soil. The results of these studies are presented and discussed in this paper in detail.
Key words: Radioactive nuclide, Soil, Water, Vegetable.
Gamma radiation can be used to enhance the shelf life of foods by disrupting biological processes that cause decay. It works by ionizing water and other food molecules, generating ions and radicals that can destroy microorganisms and inhibit spoilage. Common applications include reducing pathogens to increase safety, prolonging shelf life by limiting microbial growth, and controlling ripening/sprouting. While radiation processing maintains nutritional quality and fresh appearance, it has limitations in application and cannot make spoiled food safe. Over 40 countries commercially approve irradiation of foods like spices, grains, meat and produce.
This document discusses the use of food irradiation and its regulation in the United States. It provides background on the history of food irradiation approval and regulation, including its classification as a food additive requiring pre-market approval. The document also discusses arguments for considering irradiation generally recognized as safe (GRAS), including its long history of use internationally with no safety issues reported. It covers the types of ionizing radiation used for food irradiation and their mechanisms of action in disrupting microbial cells.
This document provides an overview of food irradiation, including its sources, types, benefits, and demerits. Food irradiation involves exposing food to ionizing radiation like gamma rays, x-rays, or electron beams to kill harmful bacteria and pathogens. It extends shelf life by inhibiting spoilage and can be used to sterilize food. While it reduces foodborne illness risks, higher costs and potential effects on sensory qualities and nutrients are concerns. Proper labeling and use of the lowest effective dose aims to address safety issues with the process.
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2. Irradiation?
• Irradiation is the process by which an object is exposed to radiation.
• The exposure can originate from various sources including natural sources.
• Most frequently Ionizing Radiation.
• Irradiation processing of food involves the controlled application of energy from
ionizing radiations such as ɣ-rays, X-rays and electrons for food preservation.
• ɣ-rays are emitted by radioisotopes such as Cobalt-60 & Caseium-137.
• Electrons & X-rays are generated by machines using electricity.
• Being a cold process Irradiation can be used to pasteurize and sterilize foods
without causing changes in freshness and texture of food unlike heat.
• Unlike chemical agents, irradiation does not leave any harmful toxic residues in
food.
• Food absorbs energy when it exposed to ionizing radiation (absorbed dose), which
is measured in Grays (Gy), KiloGrays (Kgy).
• A Gray is a unit of energy equivalent to 1 J/Kg.
3. India - Irradiation
• India is a large producer of radioisotopes. The radioisotopes are produced in the
research reactors at Trombay, accelerator at Kolkata and various nuclear power
plants.
• BARC, BRIT and VECC are the organizations of DAE which are engaged in the
development of radiation technologies and their applications in the areas of
health, agriculture, industry and research.
• DAE is working in close co-operation with other organizations of the
Government of India to widen the reach of these technologies for the benefit of
the common man.
• Remarkable progress was achieved in applications of Radioisotopes and
Radiation Technology in the areas of nuclear agriculture, food preservation and
industry.
Note: BARC - Bhabha Atomic Research Centre, Trombay, Mumbai.
VECC - Variable Energy Cyclotron Centre, Kolkata.
DAE - Department of Atomic Energy, Mumbai.
BRIT – Board of Radiation and Isotope Technology, Mumbai
4. India - Irradiation
• KRUSHAK (Krushi Utpadan Sanrakshan Kendra), a technology demonstration unit
of BARC, set up for low dose applications of radiation for food preservation
became operational at Lasalgaon near Nashik. The plant radiation processed onion,
pulses, rawa and turmeric.
• Radiation Processing Plant, Vashi operating since January 2000, performed very
well with an enlarged scope of processing of products.
• The major thrust given to the area of setting up of new radiation processing plants
for medical, food related and allied products has shown very encouraging results in
the recent times and about eight private parties signed the MoU with BRIT for
setting up new plants. The first of these (M/s. Organic Green Foods Ltd., Kolkata)
is expected to be operational shortly.
• BRIT also developed an install-and-operate type irradiator for radiation processing
of food items. The plant was undergoing evaluation tests.
• DAE is working with the Ministry of Health for notifying items for radiation
processing for approval of additional items and other related issues.
5. 1. Applications at low dose levels (10Gy-1kGy)
• Sprouting of potatoes, onions, garlic, shallots, yams etc., can be inhibited by
irradiation in the dose range 20-150Gy.
• Ripening of fruits can be delayed in the dose range 0.1-1kGy.
• Insect disinfestations by radiation in the dose range of 0.2-1kGy is used to prevent
the losses caused by insect pests in stored grains, pulses, cereals, flour, coffee
beans, spices, dried fishery products, etc.,
• The inactivation of some pathogenic parasites such as tapeworm and trichina in
meat can be achieved at dose range of 0.3-1kGy.
6. 2. Applications at Medium Dose levels (1-10kGy)
• Radiation enhances the keeping quality of certain foods through a substantial
reaction in the number of spoilage causing MO’s.
• Fresh meat, seafood, fruits & vegetables may be exposed to such treatments with
doses ranging from 1-10kGy.
• This medium dose application is very similar to heat pasteurization, known as
Radiopasteurization.
• Extension of shelf life of fresh fish, strawberries, mushrooms etc., 1-3kGy.
• Elimination of spoilage & pathogenic MO’s 1-7kGy in fresh and frozen seafood,
poultry, meat, etc.,
• Improving technological properties of food 2-7kGy for Grapes (increasing juice
yield), dehydrated vegetables (reduced cooking time), etc.,
7. 3. Applications at high dose levels (10-100kGy)
• Irradiation at doses of 10-30 kGy is an effective alternative to the chemical
fumigant ethylene oxide for microbial decontamination of dried spices, herbs and
other dried vegetable seasonings.
• Radiation sterilization in the dose range 25-70 kGy extends the shelf life of
precooked or enzyme inactivated food products in hermetically sealed containers,
known as Radappertization.
• 30-50 kGy used for Industrial sterilization of meat, poultry, seafood, etc.,
• 10-50kGy is applied for decontamination of spices, enzyme preparations, natural
gum.
• Multi-laminate packaging structure of polymers like nylon, PVC, cellophane, PE
& Polyester are used as a prominent barrier material in packaging of irradiated
food (Agarwal, S.R. and Sreenivasan, A. 1972).
8. HISTORY and ADVANCES
• The discovery of x-rays by W.K. Roentgen in 1895 and the discovery of radioactive
substances by H. Becquerel in 1896 led to intense research of the biological effects of these
"radiations."
• Initially, most of the irradiations made use of x-rays, which are produced when electrons from
an electron accelerator are stopped in materials.
• These early investigations laid the foundation for food irradiation (Brynjolfsson, 1989).
• Ionizing radiation was found to be lethal to living organisms soon after its discovery.
• However, no commercial development of this use occurred then, due to the inability to obtain
ionizing radiation in quantities needed and at costs that could be afforded (Urbain, 1989).
• They considered x-rays to be impractical because of the very low conversion efficiency from
electron to x-ray that was possible at that time.
• Ultraviolet light was considered to be impractical because of their limited ability to penetrate
matter.
• Neutrons exhibited great penetration and were very effective in the destruction or inactivation
of bacteria, but were considered inappropriate for use because of the potential for inducing
radioactivity in food.
9. • In the mid 1940s, the interest in food irradiation was renewed when it was suggested that electron
accelerators could be used to preserve food.
• From 1940 through 1953, exploratory research in food irradiation in the United States was sponsored by
the Department of the Army, the Atomic Energy Commission, and private industry (Thayer, 1986).
• Early research in the late 1940s and early 1950s investigated the potential of 5 different types of
radiation (ultraviolet light, x-rays, electrons, neutrons, and alpha particles) for food preservation.
• Researchers concluded at that time that only cathode ray radiation (electrons) had the necessary
characteristics of efficiency, safety, and practicality.
• In the 1940s, as described by Urbain (1989), sources of proper kinds of ionizing radiation became
available.
• The first sources were machines that produced high energy electron beams of up to 24 million electron
volts.
• This energy was sufficient to penetrate and sterilize a 6-inch No. 10 can of food when electron beams
were "fired" from both sides of the can.
• Also in this same decade, man-made radionuclides such as Cobalt-60 and Cesium-137 (which in their
radioactive decay emit gamma rays) became available through the development of atomic energy.
• The availability of these sources stimulated research in food irradiation aimed at the development of a
commercial process.
10. • Proctor and Goldblith (1951) concluded that food could be sterilized by ionizing radiation.
They reported a number of important observations.
1. The medium in which microorganisms were irradiated was a factor in determining the
correct dose of radiation for bacterial inactivation.
2. Enzymes were more resistant to ionizing radiation than were bacteria.
3. Irradiation in the frozen state minimized the development of off- flavour in milk and
orange juice.
• Because of military interest in this type of food processing, much of the early research was
done to sterilize food by the Quartermaster Corps of the U.S. Army at the Food and
Container Institute in Chicago.
• The Army Quartermaster Corps concluded early on that wholesome, economical, shelf-
stable field rations could be provided through irradiation.
• However, early sensory evaluation of sterilized irradiated meats described it as having a
"wet dog aroma."
• The development of off-flavors and aromas in meats was solved by freezing meat to -22ºC
(-30ºF).
• The reduction of spores of proteolytic A and B strains of Clostridium botulinum.
11. • Research was continued by the U.S. Army when a food irradiation facility was built at
the Army's research laboratories in Natick, Massachusetts in 1962.
• The U.S. Army maintained its interest in high-dose irradiation sterilization of meat
products.
• The responsibility for low-dose pasteurization applications development was transferred
to the AEC (Atomic Energy Commission).
• The Army sponsored studies for the development of shelf-stable bacon, ham, pork, beef,
hamburger, corned beef, pork sausage, codfish cakes, and shrimp.
• In 1980, the residual Army food irradiation program (chicken) was transferred to the
U. S. Department of Agriculture (USDA).
• Pasteurization is best defined as reducing the existing numbers of vegetative pathogenic
cells to an undetectable level, less than 1/gram.
• Since the maximum load of vegetative pathogens such as Salmonella spp. is on the
order of 103/gram, this is the standard that is usually used.
12. Food Irradiation: Some Major Milestones
1895 Von Roentgen discovers x-rays.
1896
Becquerel discovers radioactivity. Minsch publishes proposal to use ionizing radiation
to preserve food by destroying microorganisms.
1904 Prescott publishes studies at MIT on bactericidal effects of ionizing radiation.
1905 U.S. and British patents issued for use of ionizing radiation to kill bacteria in foods.
1905 to 1920
Much research conducted on the physical, chemical, and biological effects of ionizing
radiation.
1921
USDA researcher Schwartz publishes studies on the lethal effect of x-rays
on Trichinella spiralis in raw pork.
1923
First published results of animal feeding studies to evaluate the wholesomeness of
irradiated foods.
1930 French patent issued for the use of ionizing radiation to preserve foods.
1943
MIT group, under U.S. Army contract, demonstrates the feasibility of preserving
ground beef by x-rays.
Late 1940s and early
1950s
Beginning of era of food irradiation development by U.S. Government (among
Atomic Energy Commission, industry, universities, and private institutions) including
long-term animal feeding studies by U.S. Army and Swift and Company.
1950 Beginning of food irradiation program by England and numerous other countries.
13. Regulations for Food Irradiation
• The 1958 Food Additive Amendment to the Food, Drug and Cosmetics Act required advance approval
from the Food and Drug Administration (FDA) before any particular irradiated food could be sold
publicly.
• At this time, irradiation was legally defined as an additive, not a process (IFT Expert Panel, 1983).
• The FDA, in 1963 and 1964, approved the use of low-dose ionizing radiation for bacon, for killing
insects in wheat and wheat flour, and for the inhibition of sprouting in potatoes.
• In 1983, the FDA approved sterilization of spices with ionizing radiation.
• Low-dose irradiation can also be used to inhibit sprouting of onions, garlic, and ginger, and to inhibit the
ripening of bananas, avocados, mangoes, papayas, and guavas.
• In 1985 and 1986, the USDA Food Safety and Inspection Service and the FDA approved the processing
regulations for treatment of pork meat and products with a minimum dose of 0.3 kGy and a maximum of
1.0 kGy (1 kGy = 100 kilorads) of ionizing radiation to control Trichinella spiralis.
• From 1990 through 1992, the U.S. government announced approval of ionizing radiation treatments of
poultry to eliminate foodborne pathogens.
• The regulation for irradiation of poultry products from the USDA Food Safety and Inspection Service
requires minimum and maximum doses of 1.5 and 3.0 kGy respectively.
• Most recently, the Food Safety and Inspection Service of the USDA has indicated acceptable levels of
ionizing radiation for processing red meat products (beef, veal, and lamb) to the FDA.
• A maximum level of 4.5 kGy is proposed for unfrozen red meat, and 7.5 kGy for frozen red meat.
• Approval of radiation treatment for ground meat products (and other meat items) in 1995.
14. Applications of Food Irradiation
Type of Food Radiation Dose in kGy Effect of Treatment
Meat, poultry, fish, shellfish,
some vegetables, baked goods,
prepared foods
20 to 71
Sterilization. Treated products can be stored at room temperature
without spoilage. Treated products are safe for hospital patients
who require microbiologically sterile diets.
Spices and other seasonings Up to a maximum of 30
Reduces number of microorganisms and insects. Replaces
chemicals used for this purpose.
Strawberries and some other
fruits
1 to 5 Extends shelf life by delaying mold growth.
Grain, fruit, vegetables, and
other foods subject to insect
infestation
0.1 to 2
Kills insects or prevents them from reproducing. Could partially
replace post-harvest fumigants used for this purpose.
Bananas, avocados, mangoes,
papayas, guavas, and certain
other non-citrus fruits
1.0 maximum Delays ripening.
Potatoes, onions, garlic,
ginger
0.05 to 0.15 Inhibits sprouting.
Grain, dehydrated vegetables,
other foods
Various doses Desirable changes (e.g., reduced rehydration times).
15. Applications of Food Irradiation
Type of Food Radiation Dose in kGy Effect of Treatment
Meat, poultry, fish, shellfish, some
vegetables, baked goods, prepared
foods
20 to 71
Sterilization. Treated products can be stored at room
temperature without spoilage. Treated products are safe for
hospital patients who require microbiologically sterile diets.
Spices and other seasonings Up to a maximum of 30
Reduces number of microorganisms and insects. Replaces
chemicals used for this purpose.
Meat, poultry, fish 0.1 to 10
Delays spoilage by reducing the number of microorganisms
in the fresh, refrigerated product. Kills some types of food
poisoning bacteria and renders harmless disease-causing
parasites (e.g., trichinae).
Strawberries and some other fruits 1 to 5 Extends shelf life by delaying mold growth.
Grain, fruit, vegetables, and other
foods subject to insect infestation
0.1 to 2
Kills insects or prevents them from reproducing. Could
partially replace post-harvest fumigants used for this
purpose.
Bananas, avocados, mangoes,
papayas, guavas, and certain other
non-citrus fruits
1.0 maximum Delays ripening.
Potatoes, onions, garlic, ginger 0.15 to 0.30 Inhibits sprouting.
Grain, dehydrated vegetables, other
foods
Various doses Desirable changes (e.g., reduced rehydration times).
16. Approximate Killing Doses of Ionizing Radiations in kGy
Organism Approximate lethal dose (kGy)
Insects 0.22 to 0.93
Viruses 10 teo 40
Yeasts (fermentative) 4 to 9
Yeasts (film) 3.7 to 18
Molds (with spores 1.3 to 11
Bacteria (cells of pathogens):
Mycobacterium tuberculosis
Staphylococcus aureus
Cornybacterium diphtheriae
Salmonella spp.
1.4
1.4 to 7.0
4.2
3.7 to 4.8
Bacteria (cells of saprophytes):
Gram-negative:
Escherichia coli
Pseudomonas aeruginosa
Pseudomonas fluorescens
Enterobacter aerogenes
1.0 to 2.3
1.6 to 2.3
1.2 to 2.3
1.4 to 1.8
Gram-positive
Lactobacillus spp.
Streptococcus faecalis
Leuconostoc dextranicum
Sarcina lutea
0.23 to 0.38
1.7 to 8.8
0.9
3.7
Bacterial spores:
Bacillus subtillus
Bacillus coagulans
Clostridium botulinum (A)
Clostridium botulinum (E)
Clostridium perfringens
Putrefactive anaerobe 3679
Bacillus stearothermophilus
12 to 18
10
19 to 37
15 to 18
3.1
23 to 50
10 to 17
17. Wholesomeness of Irradiated Foods
• The World Health Organization (WHO) (as cited by Lee, 1994) released the
following updated policy statement on September 23, 1992: "Irradiated food
produced under established Good Manufacturing Practices is to be considered safe
and nutritionally adequate because:
1. The process of irradiation will not introduce changes in the composition of the
food which, from a toxicological point of view would impose an adverse effect
on human health.
2. The process of irradiation will not introduce changes in the micro flora of the
food which would increase the microbiological risk to the consumer.
3. The process of irradiation will not introduce nutrient losses in the composition
of the food which, from a nutritional point of view, would impose an adverse
effect on the nutritional status of individuals or populations.
• America's astronauts have been eating irradiated foods from the beginning of the
space program. Irradiated food was eaten by the Apollo astronauts on the moon
and on the joint American-Soviet Apollo-Soyuz space flight. American astronauts
have continued to consume irradiated beef, pork, smoked turkey and corned beef
aboard the space shuttle flights.
18. • Review of data and concerns raised during the Food and Drug Administration and Food Safety
Inspection Service of the USDA approval process for irradiation of poultry indicates that properly
processed irradiated foods are wholesome.
• In a feeding trial in China, 21 male and 22 female volunteers consumed 62 to 71% of their total caloric
intake as irradiated foods for 15 weeks (Chi et al., 1986). The diet included rice irradiated to 0.37 kGy
and stored for 3 months; rice irradiated to 0.4 kGy and stored for 2 weeks; meat products such as pork
sausage irradiated to 8 kGy and stored at room temperature for 2 weeks; and 14 different vegetables
irradiated to 3 kGy and stored at room temperature for 3 days. A double-blind design was used and
included measurement of total caloric intake, monthly biochemical and physical exams and sensory
evaluations of the food. The diet was well received, and there were no adverse findings associated with
the consumption of the irradiated foods.
• Bhaskaram and Sadasivan (1975) reported that children suffering from kwashiorkor developed a 1.8%
incidence of polyploidy after being fed irradiated wheat. It was also reported that there was 0%
polyploidy in controls and a test group of children after the removal of the treated diet, even though
polyploidy is not unusual in human populations.
• Polyploidy describes cells, tissues, or individuals in which there are 3 or more sets of chromosomes.
• There is a concern that ionizing radiation creates free radicals, and that they may be present in the food
at the time of ingestion. Free radicals are also formed when food is fried, baked, ground, and dried.
More free radicals are created during the toasting of bread than through ionizing radiation. In foods with
a high moisture content, free radicals disappear within a fraction of a second; in dry foods, the free
radicals are much more stable and do not dissipate as quickly (ACSH, 1988; Jones, 1992).
19. HISTORY OF LABELLING
• Labelling of foods treated with ionizing energy has been one of the most
controversial issues related to commercial production.
• The Joint FAO/IAEA/WHO Expert Committee concluded that for irradiated foods
which had been approved as safe to eat, there was no valid scientific reason for
identifying the products with a label at the retail level when similar labelling is not
required for the other commonly used processing methods (WHO, 1981).
• The United Nation’s Codex Alimentarius Commission, after receiving the
recommendations of the Joint FAO/IAEA/WHO Expert Committee, referred the
labelling issue to its Committee on Labelling. This committee, which meets every 2
years, usually in Ottawa, Canada, is concerned with uniformity in labelling among
the approximately 130 Codex member countries, including Canada and the United
States, to facilitate international trade.
• The committee agreed to recommend that the use of a logo or symbol be optional,
but that the label of an irradiated food should carry a written statement indicating
that it had been irradiated.
20. ADVANTAGES OF THE IRRADIATION
• The World Health Organization (WHO) (1987) summarizes advantages of
the irradiation technique over conventional food processing methods in this
manner:
1. Foods can be treated after packaging.
2. Irradiation processing permits the conservation of foods in the fresh state.
3. Perishable foods can be kept longer without noticeable quality loss.
4. The cost of irradiation and the low energy requirements compare
favourably with conventional food processing methods. Irradiation
treatment up to the prescribed dose leave no residue; changes in
nutritional value (i.e., loss of some vitamins) are comparable with those
produced by other processes and during storage.
5. Foods processed under prescribed conditions for irradiation do not in any
way become radioactive, a fact that many people do not understand.
21. Changes occurring in nutrients caused by
food irradiation
Food Components Alteration
Carbohydrates Hydrolysis and oxidative degeneration
Proteins Denaturation, deamination and
oxidation of sulfhydryl and aromatic
group
Fats Autooxidation, Polymerization,
dehydration
Note: Changes made by irradiation are so minimal that it is not easy to tell if a food has
been irradiated(U.S.FDA)
22. Case studies
Irradiated sliced green onions at doses ranging from 0.5 to 3
kGy
Doses greater than 1.5 kGy caused loss of aroma and visual
quality
Lower doses of radiation (0.5, 1.0 and 1.5 kGy) reduced
bacterial loads
While colour, texture and aroma were preserved
Fan et al. (2003)
23. • Irradiated 13 types of fresh-cut vegetables at dosages ranging
from 0.5 to 3 kGy
• Measured tissue damage by electrolyte leakage
• Green onions, celery, red lettuce and carrots were the most
sensitive
• Broccoli, endive and red cabbage were the most resistant
Fan and Sokorai (2005)
24. • Spinach, romaine lettuce, iceberg lettuce, parsley and green
leaf lettuce were intermediate in sensitivity
Fan and Sokorai (2005)
• Irradiation improves the nutrient content of lettuce
• The irradiated lettuce showed greater browning than controls
• Effect of the increased phenolic content
Fan et al.,(2005)
25. • Irradiation doses greater than 1 kGy caused softening (loss of
crispiness), browning and decreased vitamin C content in lettuce
• When lettuce irradiated at 0.5 and 1.0 kGy was dipped in hot
water at 47oC
• Reduced bacterial loads without effects on vitamin C content
(Fan et al. 2003)
26. Other Purposes Of Irradiation Technology
• In addition to Food Processing, irradiation is used for many purposes,
including: cancer treatment, performing security checks on hand
luggage at airports, making tires more durable, sterilizing manure for
gardens, making non-stick cookware coatings, purifying wool,
sterilizing medical products like surgical gloves, and destroying
bacteria in cosmetics.
27. COMMERCIALIZATION OF IRRADIATED FOODS
• Until recently, only irradiated dried spices and enzymes were marketed in the
United States. In January 1992, irradiated Florida strawberries were sold at a
North Miami supermarket. Sales of irradiated products are on-going in several
grocery stores. Poultry irradiation began commercially in 1993.
• The largest marketers of irradiated food are Belgium and France (each country
irradiates about 10,000 tons of food per year), and the Netherlands (which
irradiates bout 20,000 tons per year).
What Products can’t be Irradiated?
• All Liquid Products with sugar in them and Milk, etc.,
28. International Acceptance
• Today, over 42 countries in the world including developed
countries like USA, Canada, UK, France as well as developing
countries like India, Bangladesh and Thailand have given
clearance for radiation processing of food for over 100 food
items and about 30 of them are applying the technology on a
limited commercial scale.
29. Indian Acceptance
• In 1994 the Govt. of India amended the Prevention of Food Adulteration
Act (1954) Rules and approved irradiation of onion, potato and spices for
domestic market.
• Additional items were approved in 1998 and 2001. In India, Bhabha
Atomic Research Centre (BARC) has done extensive R&D work on
preservation of food by radiation.
• Board of Radiation and Isotope Technology (BRIT) has established facility
for radiation processing of foods at Navi Mumbai.
• BARC has also set up a plant for radiation processing of onions and
potatoes at Lasalgon in Nasik District of Maharashtra.
• The Ministry of Food processing Industries is now encouraging
entrepreneurs for setting up of facilities for radiation processing of food in
private sector.
• It is quite heartening to note that several private entrepreneurs have
come forward in setting up of radiation processing plants in the country.
30. Consumer Acceptance
• The majority of food irradiation opposition will not usually buy irradiated food,
of course. Actually, the majority of the oppositions is getting small due to the
explanation the food irradiation has nothing to do with chemicals or chemical
residues.
• Even though, if compare to other preserved food, irradiated food still sold in
small volume, in the US, irradiated hamburger, Hawaiian papaya and sweet
potato have been successfully sold for at least a decade as well as exotic fruits
from Mexico and Asian nations became available.
• Internationally beside the US, there are some examples around the globe where
irradiated food became successful.
– New Zealand: irradiated mango and litchi have been imported and sold since 2005
– France and Belgium: irradiated frog legs
– Thailand: irradiated fermented sausage
– China: irradiated spicy chicken feet
• Based on the author’s personal surveys, there 2 minorities which one of them
just reject the food and another one is actively interesting in the food. The
majority’s decisions are depending on several factors
31. Technology - Companies
• Agrosurg Irradiators India Pvt Ltd, Vasai, MH
http://www.agrosurg.com/acrediation.html
• AV Processors Pvt Ltd, Mumbai,
http://www.sterico.com/