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.

1. A PRESENTATiON
ON
IRRADIATION OF FOOD

2. PREPARED BY:
Krishna Sedai
(071-BAG-22)
IOE PURWANCHAL CAMPUS
DHARAN,SUNSARI
IRRADIATION OF FOOD

3. Radiation
• the process in which energy is emitted as
particles or waves.
• Its types are ionizing and non-ionizing

4. 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 the term refers to ionizing radiation.
 Acted upon by high energy invisble light waves such as
gamma rays,X-rays or electron beams.
 Used for partial or complete sterilization .

5. Food Irradiation
Food irradiation is a promising new food safety
technology that can eliminate disease-causing
microorganisms.
Treating food with ionizing radiation.
Kills bacteria (E. coli O157:H7, Campylobacter,
and Salmonella), parasites, microbes, moulds
and other disease causing germs.

6. Origin Of Food Irradiation
• 1895-First paper Produced about irradiating food.
• 1905-Scientist used radiation to kill the bacteria in food.
• 1920-French scientist discover irradiation preserves food.
• 1930-O. West killed bacteria in packaged food with X-rays.
• 1940-US army tested irradiation of common foods.
• 1970-NASA adopts irradiation to sterilize foods for astronouts.
• 2004-International Consultative Group on Food
Irradiation(ICGFI) was developed.

7. • Upto till date 41 countries has permmited to use irradiation on foods and are using
it on about 50 food products.
• Nepal has not started yet on the food irradiation technique to preserve foods.

8. How does Irradiation works?
 The strongly bonded DNA molecules of the Micro-organisms are
breaked by the high energy radiation.
 The organism dies or becomes unable to reproduce.
 Hence food is safe from growth of micro-organisms.

9. Organization which support the use of
irradiation
 American Association of Meat Processors
 American Council on Science and Health
 American Medical Association
 American Veterinary Medical Association
 Food and Drug Administration
 Infectious Diseases Society of America
 National Cattlemen’s Beef Association
 National Food Processors Association
 New England Journal of Medicine
 The Mayo Clinic
 U.S. Department of Agriculture
 World Health Organization

11. Advantages of Food Radiation
• Does not change the sensory characteristics of foods.
• Disease causing germs are reduced or eliminated.
• Nutritional value of the food is preserved.
• Food poisoning bacteria can be easily destroyed as
they are low resistant to irradiation.
• Decreases incidence of food borne illness.

12. Disadvantages of Food Irradiation
• High capital cost.
• Applicable for limited range of foods(Not suitable for high fat
foods such as egg).
• Ineffective against viruses.
• Relatively expensive technology.
• Doses used vary with products.
• Can cause oxidation of fat in dairy products.
• Loss of vitamins such as vitamin-C, vitamin-E, etc.