Cold pasteurization or else irradiation is a controversial food preservation method.Here presenter discusses about myths, benefits and drawbacks of this method.
3. • Commonly known as food irradiation…
• Process of exposing food to a controlled
source of ionizing radiation for the purpose of
reduction of microbial load, destruction of
pathogens and extension of product’s shelf life.
4. Science of food irradiation….
• Gamma rays
Cobalt-60
Cesium-137
• Beta rays (E beams)
• X- rays
6. • Process involves passing the food through
irradiated field...
• Food never get contaminated with radio
active substances
• Ionizing radiation use in the process is not
strong enough to make the food radio active.
7. Finding the optimal dose….
• Maximum dose that can be applied for food is
10kGy.
• It enhances the safety, shelf life of the product
without adverse sensory effects..
• Determining the optimal dose would be
difficult for the products with irregular shapes,
uneven texture and density.
8. Permitted food for irradiation…
• Packaged refrigerated or frozen red meat
• Packaged poultry — control pathogens
(Salmonella and Camplylobacter)
• Fresh fruits, vegetables and grains
• Pork — to control trichinosis
• White potatoes — to inhibit sprout
development.
• Dry or dehydrated enzyme preparations — to
control microorganisms
9. Benefits of irradiation…
• Prevention of food borne diseases
• Preservation (destroy spoilage bacteria)
• Extend the shelf life
• Delay sprouting and ripening
• Control of insects
• Remove allergens
10. Drawbacks….
• Nutrient and vitamin losses
• Sensory changes
• Production of radiolytic substances
• Misuse to avoid plant sanitation
• Consumer acceptance and myths
11. Regulations…
• FDA labeling requirements call for
inclusion of the radura, which is
the symbol developed to signify a
food having been irradiated. Also,
the words “treated with radiation”
or “treated by irradiation” must be
printed on the package, unless the
word “irradiated” is part of the
product name.