This lecture exposes students to food irradiation, the source of radiation, discusses whether it is save to consume irradiated foods and the effects of irradiation to food quality.
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.
Irradiation of food is novel technique in food processing area in a recent days operations under which food need to go through. It helps mainly in disinfection of food from microorganisms along with shelf life extension and biological activity inhabitation.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
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.
Irradiation of food is novel technique in food processing area in a recent days operations under which food need to go through. It helps mainly in disinfection of food from microorganisms along with shelf life extension and biological activity inhabitation.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Cold pasteurization or else irradiation is a controversial food preservation method.Here presenter discusses about myths, benefits and drawbacks of this method.
It will be an appropriate source for you to understand about the food toxicology. Further, the impacts of genetically modified are discussed in detail. the effects of toxicity in human and other living organisms are included in this document with examples.
Preservation of food and feed using irradiationAkram Hossain
This a presentation prepared by my fellow Food engineer A.B.M Said Bin Saifullah, Food and Process Engineering, 8th Batch, Hajee Mohammad Danesh Science and Technology University, Bangladesh.
Thanks to him for his contribution.
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New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
1. FOOD IRRADIATION
ADVANCED NUTRITION
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
2.
3. Definition
•Radiation: the emission 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.
5.
6.
7. Sources of radiation used 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 dose rate
•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 dose rate
•“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 dose rate
“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 food become 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 irradiation on 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 irradiation on 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 food irradiation 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 irradiation effect 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 irradiation effect 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 irradiation effect 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 irradiation effect 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 irradiation effect 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 create unique 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 Irradiated food
•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 been approved 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 are gaining 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
•Suppose you 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?)