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Food Irradiation
- 1. FOOD IRRADIATION ADVANCEDNUTRITION HFS 4352 Mohd Razif Shahril, PhD School of Nutrition & Dietetics Faculty of Medicine and Health Sciences Universiti Sultan Zainal Abidin Originally prepared by: LAILA RUWAIDA BINTI MOHD ZAINUDDIN
- 3. Definition •Radiation: theemission and propagation of energy through matter or space by electromagnetic disturbances called photons. •Irradiation: the process of applying radiation to matter. •Food irradiation: application of irradiation as ionizing energy to foods.
- 4. Why irradiate food 1.Prevention of foodborne illness •effectively eliminates microbes; Salmonella and E. Coli 2.Preservation •Destroy/ inactivate organisms that cause spoilage and decomposition. 3.Control of insects •Destroys insects e.g imported fruits. 4.Delay of sprouting and ripening •Lengthen the longevity of products e.g: potatoes. 5.Sterilization •Useful for patients in the hospital especially with impaired immunity.
- 7. Sources of radiationused in food irradiation 1.Gamma Rays are emitted from radioactive forms of the element cobalt (Co60) or of the element cesium (Cs137). Gamma radiation is used routinely to sterilize medical, dental and household products and is also used for the treatment of cancer. 2.X-rays are produced by reflecting a high energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images of internal structures. 3.Electron beam (or e-beam) is similar to x-rays and is a stream of high-energy electrons propelled from an electron accelerator into food.
- 8. Dose and doserate •Ionizing energy processes create enough of an absorbed dose to destroy microbes. •Unit of absorbed dose in food is kGy (kilograys). •Dose can be divided into three categories: 1.Radicidation 2.Radurization 3.Raddapperization
- 9. Dose and doserate •“Low” doses <1 kGy (Radicidation) Controls insects in grains and fruits Inhibit sprouting in tubers Delay the ripening of some fruits/vegetables Reduce the problems of parasites in products of animal origin. (e.g: Trichinella spiralis in pork)
- 10. Dose and doserate “Medium” dose (1~10 kGy) (Radurization) Control Salmonella, Shigella, Campylobacter, Yersinia, Listeria and E.coli in meat poultry and fish. Delay mold growth on strawberries and other fruits “High” dose (>than 10kGy) (Radapperization) Kill microorganisms and insects in spices Commercially sterilize foods, destroying all microorganisms of public health concern (i.e, special diets for people with weakened immune systems)
- 11. Does the foodbecome radioactive? •To make the food become radioactive, it will require a lot of energy; 15MeV. •Foods are actually naturally radioactive. •Due to natural presence of Ca, P, K, and S elements in the food. •Fresh foods vs irradiated foods? •The longer the storage time of irradiated food, more natural radioisotopes have time to undergo decay.
- 12. Effects of irradiationon microorganisms •Indirect effects: Due to formation of the free radicals during radiolysis of water molecules. Free radicals are highly reactive - form stable products. Combine with one another or oxygen molecules – oxidizing agents. Can damage bacterial cell components. Unstable free radicals react with bacterial cell membranes to change or damage their structure- bacterial death.
- 13. Effects of irradiationon microorganisms Direct effects Ionizing radiation kills microbes by damaging biomolecules of their cells. Incoming photon hit electrons in the atoms of microbes or food molecules. During the collision, photon’s energy is transferred to the electron changing the photon’s direction. Electron free to collide with neighboring electron. This cause chemical bonds breakage interrupts normal cell metabolism and division.
- 14. Effect of foodirradiation on food quality •The food molecules are made of water, lipids, proteins, carbohydrates and vitamins. •Radiation energy generates a degradative reaction when it interacts with food → radiolysis. •Products of radiolysis is known as radiolytic products. •Irradiation cause changes to food molecules particularly at high doses. •Sterilization levels causes nutrient loss and desirables effects. E.g: ???
- 15. How does irradiationeffect food quality? •Food water •Radiolysis of water molecules produce hydroxyl radicals. •Highly reactive species that can cause characteristics associated with food spoilage e.g: off-flavour and off-odors. •To minimize this effects: •Apply lowest effective irradiation dose •Irradiate at lower temperature •Choose appropriate packaging in terms of moisture and oxygen barrier properties.
- 16. How does irradiationeffect food quality? •Food Lipids •Absence of oxygen leads to cleavage of interatomic bonds •Producing compounds e.g. CO2, alkanes, alkenes and aldehydes •Presence of oxygen, lipids are highly vulnerable to oxidation by free radicals, a process that yields peroxide, carbonyl compounds and alcohols •Rancidity – high unsaturated fatty acid •To minimize effects: •Vacuum packaged and low temperature used during irradiation •Adding lipid-soluble antioxidants and use lowest irradiation dose
- 17. How does irradiationeffect food quality? •Food proteins •Proteins are not significantly degraded at low doses of irradiation. •Does not inactivate enzymes involved in food deterioration. •Most enzymes survives higher doses •Biological value of protein remain high •Availability of essential amino acids is not compromised.
- 18. How does irradiationeffect food quality? •Food Carbohydrates •Large CHO molecules (polysaccharides) are broken down by irradiation. •Depolymerization reduces gelling and functional properties such as starches and gums •Protection by other food constituents •Effect on simple sugar is negligible.
- 19. How does irradiationeffect food quality? •Food vitamins •Have varying degrees on sensitivity •Some shows sensitivity at higher dose, e.g: Vitamin A, C, E and B1 •Sensitivity is apparent in food packaged under air.
- 20. Does radiation createunique radiolytic products •Radiolytic products are unstable atoms or molecules derived from substances naturally present in foods treated by ionizing energy. •A free radical is one such type of radiolytic products. •Formed as result of irradiation, might cause cancer. •Radiolytic products produced from radiation is just the same as other radiolytic products from conventional processing methods. •Concentration is much more lower.
- 21. Regulation of Irradiatedfood •Considered as a food additive by the FDA •For approval for any irradiated food, FDA requires the foods labeled with statement: •Treated by ionizing energy/treated by irradiation •International symbol of irradiation, Radura •Labeling requirement apply only to foods sold in stores •No labeling requirement if minor ingredients in other foods and restaurant foods.
- 22. Foods have beenapproved for irradiation •FDA has approved a variety of foods for irradiation in USA including: •Beef and pork. •Poultry •Mollusk shellfish •Shell eggs •Fresh fruits and vegetables. •Lettuce and spinach •Spices and seasonings. •Seeds for sprouting
- 23. Conclusion •Consumer aregaining knowledge about the benefits of food irradiation and its potential to reduce the risk of foodborne disease but the process is not a replacement for proper food handling practices. •Irradiation like other prevention methods, however measures have to be taken to prevent foodborne illness.
- 24. Challenge Question •Supposeyou work at a poultry processing plant, and the boss wants to irradiate the chicken meat, which he knows is on average 30% contaminated, to eliminate Salmonella sp. The plant produces both fresh (refrigerated) and frozen chicken meat and chicken meat products. Here is your conversation with him; Boss : Let’s use as low a dose as possible You : But the approval is for 1.5 to 3.0 kGy Boss : Just because its approved, we don’t have to go that high. Give it 1.0kGy of treatment You : (What should your response be?)
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