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- 1. Irradiation Preservation of Foods By: Nooshin Noshirvani 1
- 3. 3 thelevel offoodlossishigh(morethan40% for fruits&vegetablesandhigherforfish&meat) AccordingtotheUnitedNations,morethan30 percentofthemortalityrateworld-wideis caused byalimentarydiseases Someagriculturalproductsareimportant commoditiesininternationaltrade.(infestationof severalspeciesofinsectsandmites) Thepresenceofparasites,somemicroorganisms, yeastandmouldsarealsothesourceofproblems, (toxinformation)
- 4. AccordingtoStatisticCanada, • thenumberoffood-borneillnessesis estimatedtobemorethan: 630000cases/yearforSalmonella, 100000cases/yearforStaphylococcusaureus, 19000cases/yearforShigella, 16000cases/yearforCampylobacterjejuni 13000cases/yearforE. coli O157: H7. 2800cases/yearforListeriamonocytogenes, 4 Canada USA
- 6. • physicaltreatmentthatconsistsofexposingfoodseitherprepackaged orinbulktothedirectactionofelectronic,electromagneticrays • Whenmadetobombardagainstmaterials,theycanknockoffan electronfromanatomormoleculecausingionization. • Forthisreason,theseareoftencalledionizing irradiation. • TheX- andgamma-raysareveryshortwavelengthradiationsthat haveveryhighassociatedenergylevels. 6
- 7. 7
- 8. • GammaRays comefromthespontaneousdisintegrationof radionuclides. cobalt-60(1.17and1.33MeV): producedfromcobalt-59 caesium-137(0.662MeV): aspentfuelfromnuclearreactors NuclearWaste Goodpenetration • ElectronBeams Streamofhigh-energyelectronspropelledfromanelectrongun(maximum energy10MeV). SimilartoBetaParticles NoWaste, In-lineequipment • X-rays ▫ beamofacceleratedelectronsis directedatathinplateofgold(orother ▫ metal),producingastreamofX-rays exitingfromtheotherside(5Mev) NoWaste,In-lineequipment,GoodPenetration 8
- 9. 9
- 10. GammaRays • Cobalt-60thechoiceforgammaradiationsource • producedbyneutronbombardmentinanuclear reactorofthemetalcobalt- 59,thendoublyencapsulatedinstainlesssteelpencilstopreventanyleakage duringitsuseinanirradiator. • Cobalt-60hasahalf-lifeof5.3years, • highlypenetratingandcanbeusedtotreatfull boxesoffreshorfrozenfood. • over80%ofthecobalt-60availableintheworldmarketis producedin Canada. • OtherproducersaretheRussian,RepublicofChina,IndiaandSouthAfrica. • Cesium137is theonlyothergamma-emittingradionuclidesuitablefor industrialprocessingofmaterials. • Itcanbeobtainedbyreprocessingspent,orused,nuclearfuelelementsand hasahalf-lifeof30years. • Thereis nosupplyof commercial quantitiesofcesium-137. 10
- 11. ElectronBeams • Sincetheassociatedenergylevelsoftheseraysaretoolowtobe practicalvalueinpreservation,theyneedtobeaccelerated(in cyclotrons,linearacceleratorsetc.)tomakethemacquirethe requiredenergy. • Since electronscannotpenetratevery far intofood,comparedwith gammaradiationorX-rays, theycanbeusedonly for treatmentof thinpackagesoffoodandfreeflowingorfalling grains. 11
- 12. • chemicaleventsasa resultof energy depositionontarget molecule Direct • radicals formedfrom theradiolysisofwater indirect 12
- 13. • Theinternationalunitofmeasurementis theGray(Gy). • OneGrayrepresentsonejouleofenergyabsorbedperkilogramof irradiatedproduct.OneGyisequivalentto100rad(radiation absorbeddose) • Thedesireddoseis achievedbythetimeofexposureandbythe locationoftheproductrelativetothesource. • dependuponthemass,bulkdensityandthicknessofthefood 13
- 14. 14
- 15. 15
- 16. 16
- 18. • Themaximumdoseof10kGyrecommendedby theCodex GeneralStandardforIrradiatedFoodsis equivalenttotheheat energyrequiredtoincreasethetemperatureofwaterby2.4ºC. • Irradiationisoftenreferredtoasa‘’coldpasteurization’’process as it canaccomplishthesameobjective asthermalpasteurization of liquidfoods, • For examplemilk, withoutanysubstantialincreasein product temperature. 18
- 19. • 1895W.K.VonRoentgendiscoversX-rays. • 1896H. Becquereldiscoversradioactivity. • 1896F. Minschsuggestsusingionizingradiationtokill microorganismsinfood. • 1903M.Curiedescribed3differenttypesofradiation–alpha,betaand gamma. • 1904S. C. Prescottpublisheseffectsofionizingradiationonbacteria. • 1905U.S. andBritishpatentsareissuedfortheproposeduseofkilling bacteriainfoodwithionizingradiation. • 1921B. Schwartz,aresearcheratUSDA, publishesstudiesaboutthe lethaleffectofX-raysonTrichinellaspiralisinpork. • 1950sconductresearchonfoodirradiation. 19
- 20. • 1943PreservationofgroundbeefbyexposuretoX-rays demonstratedtobefeasible. • 1950U.S. AtomicEnergyCommissionbeginsprogramusing radioisotopesforfoodpreservation. • 1953U.S. Armybeginsfoodirradiationprogram. • 1958U.S. FederalFood,DrugandCosmeticAct is amended,legally definingionizing radiationasafoodadditiveratherthanaprocess. • USSR approvesirradiationforpotatoesandgrain. • 1960Canadaapprovesirradiationforpotatoes. • 1963FDA approvesirradiationforinsectdisinfestationofwheatand wheatpowder . • 1964FDA approvesirradiationtoinhibitsproutinginpotatoes. 20
- 21. • 1965FDA approvesirradiationtoextendtheshelflife ofpotatoes. • 1968FDA andUSDA rescindapprovalforirradiationofbacongrantedin 1963. • 1976JointFAO/IAEA/WHO ExpertCommitteeontheWholesomeness andSafetyofFoodIrradiationapprovesseveralirradiatedfoodsand recommendsthatfoodirradiationbeclassifiedasaphysicalprocess. • 1980JointFAO/IAEA/WHOExpertCommitteeconcludesthatanyfood irradiateduptoamaximumoverallaveragedoseof10kGypresentsno toxicologicalhazardandrequiresnofurthertesting. • 1983FDA andCanadaapproveirradiationforinsectdisinfestationin spicesanddryvegetableseasoning(38commodities). 21
- 22. • 1985FDA approvesirradiationtocontrolTrichinella spiralisin porkandtodisinfestdryenzymepreparations. • 1986FDA approvesirradiationtodelayripening(maturation)of somefruitsandvegetables,andtodecontaminatedry or dehydratedenzymepreparations. • 1990FDA approvesirradiationtocontrolpathogenssuchas Salmonellainfreshandfrozenpoultry. • 1997(FDA) and1999(USDA) Approvalofirradiationtocontrol pathogensinfreshandfrozenredmeats(beef,lambandpork). 22
- 23. • Wheat flour – control of mold • Whitepotatoes– inhibitsprouting • Pork – kill Trichinia parasites • Fruit andVegetables– insectcontrol; increaseshelflife • HerbsandSpices- sterilization • Poultry – bacterial pathogenreduction • Meat– bacterial pathogenreduction 23
- 24. • Irradiation isa“cold”process,andtherefore… ▫ Littleif anychangeinphysicalappearance 🞄Notextural or colorchangesaswithtraditional heat preservation • Possiblechemical changes ▫ Off-flavors ▫ Tissuesoftening 24
- 26. 26
- 27. • Commercialprocessingofirradiatedpotatoeshasbeencarriedoutin Japansince1973. • importantpostharvesttreatments • A lowdoseof0.15–0.50kGycandamageinsectsatvariousstagesof developmentthatmightbepresent • Irradiationcandamageinsect’ssexualviability oritscapabilityof becominganadult • Radiation disinfestationcanfacilitate tradein freshfruits, suchas citrus, mangoes,andpapayaswhich oftenharbourinsect pestsof quarantineimportance(0.2-0.7KGy) • acombinationtreatmentoflowdosesofgammairradiation(0.35kGy). andheatwouldbeadvantageoustocausecompletekilling of insects in dates 27
- 29. 29
- 30. • A verylowradiationdoseof0.15kGyorless(0.02–0.15),inhibits sproutingofproducts such aspotatoes,yams, onions,garlic, ginger,andchestnuts. • Yangetalfoundthatthetreatmentofgarlicbulbswith0.15kGy caninhibit sproutingandreduceweightlossesduringstorage • Theirradiationaffectstheflavorcompoundsofgarlic. • delaytheripeningandsenescenceofsometropicalfruitssuchas bananas,litchis, avocados,papayas, andmangoesat0.12–0.75 kGy 30
- 31. • DelayMicrobialdevelopmentinfruits • Extendstheshelflifeofperishableproductssuchasbeef,poultry, andseafoodbydecontaminationofspoilagemicroorganisms. • Theshelf-lifeofmanyfruitsandvegetables,meat,poultry, fish andseafoodcanbeconsiderablyprolongedbytreatmentwith combinationsoflow-doseirradiationandrefrigerationthatdonot alterflavourortexture. • Pseudomonasspp.,arerelativelysensitivetoirradiation.(doseof 2.5kGy)appliedtofreshpoultrycarcassesenoughtoeliminate Salmonella,andwill alsokill many,butnotall, spoilagebacteria. • This will doublemeatshelf-life, provideditis keptbelow5°C 31
- 32. 32
- 33. 33 • knownas‘’trichina- safe’’ • 0.3Kgy fortrichina& 0.5(T oxoplasmagondii) Destroyparasites • lowdose • 1.0–2.0kGy pasteurize • higherdose • 3.0–20kGy sterilization
- 34. • Irradiationis currentlytheonlyknownmethodtoinactivatethese pathogensinrawandfrozenfood. • Escherichia coli O157:H7, Salmonella, Campylobacterjejuni, Listeria monocytogenes, andVibrio • SalmonellaandC. jejuniareusuallyassociatedwithpoultry(2.5kGy) • E. coliO157:H7hasalsobeenlinkedtomeatanddairyproductsinthe UnitedKingdom,hamburgermeat,applejuiceandwaterintheUSA, andvegetablesinJapan • Listeriamonocytogeneshasbeenassociatedwithdairyproducts, processedmeatsandotherfoodshavingarelativelylongshelf-life underrefrigeration. • Vibrio sppconsumptionofrawmollusks. 34
- 35. • sensitivityofPathogenstolowlevelsofionisingradiation • As theirradiationdoseincreasesmoremicroorganismsareaffected butahigherdose,introducechangesinsensoryqualitiesanda balancemustbeattainedbetweentheoptimumdoserequired • EggsandeggproductsareoftencontaminatedwithSalmonella • Frozenegganddriedeggcouldbeirradiatedatdosesofupto2-5 kGywithoutqualitylossandthatthisdoseprovidedsufficient hygienicprotection. • Seafood(shellfish&frozenshrimp)is oftencontaminatedwith pathogenicorganismssuchasSalmonella,Vibrio parahaemolyticus,andShigella,Aeromonashydrophila.doseof about3kGy 35
- 36. • astronautsintheNASA spaceshuttle programme • theirsuperiorquality, • safety • variety, • Limitedcommercial-scalesterilizationof various ready-to-eat foodsbyhighdoseirradiationhasbeencarriedoutinSouthAfrica duringthepast10yearstoservemilitarypersonnelandcampers, yachtersandhikers. 36
- 39. • Especially intheThird World, irradiationhashigh potential whereinmany casesfoodis spoiledduring postharveststage 39 Disinfestation sprout inhibition delayed ripening
- 41. 41 (i) infestationby insects (ii) infectionby microorganisms (iii) their limited shelflife restricts long-distance shipments.
- 44. • affectsmicroorganisms,suchasbacteria,yeasts,andmolds • causinglesionsinthegeneticmaterialofthecell,effectively preventingit fromcarryingoutthebiologicalprocessesnecessary foritscontinuedexistence • Theprincipaltargetsofirradiationarenucleicacidsandmembrane lipids 44
- 46. Mainfactorof susceptibility atmosphere Presenceof oxygen Absenceof oxygen temperature Doselevel Medium Typeof organism Size Cell wall(Gram positiveof negative) Number and ageof cells 46
- 47. • As arule,thesimplerthelifeform,themoreresistantitistothe effectsofirradiation. Parasitesandinsectpests • havelargeamountsofDNA 47 Humans Molds Bacteria viruses
- 48. 48
- 49. 1 10 102 103 104 105 106 107 NO ACUTE EFFECTS LETHAL TO HUMANS STERILIZATION OF MICROORGANISMS LETHAL TO INSECTS SPROUTING INHIBITED Dose (rad) 49
- 52. • breakhigh-molecular-weightcarbohydratesintosmallerunits • softeningoffruitsandvegetablesthroughbreakdownofcellwall materials,suchaspectin • Sugarsmaybehydrolyzedoroxidized • irradiationofwheatat0.2–10kGyincreaseininitial totalreducing sugarsandgenerationofbreadflavorandaroma • Irradiation ofpurecarbohydratesproduceddegradationproducts, whichhavemutagenicandcytotoxic effects. • However,theseundesirableeffectswereproducedusingvery highdoseofirradiation 52
- 53. • initiatesthenormalprocessofautoxidationoffats which givesrise torancidoff-flavors • Theformationofperoxidesandvolatilecompounds,andthe developmentofrancidityandoff-flavors • This processcanbeslowedbytheeliminationofoxygenby vacuumormodifiedatmosphere • Theperoxideformedcanalsoaffectcertainlabilevitamins, such asvitaminsE andK • Thelipids in cerealsdegradedonlyathighdosesofirradiationand nosignificant effects oniodine value, acidity, orcolor intensity of wheatflourlipids wereobserved 53
- 54. • TheextentofvitaminC, E, andK destructiondependsonthe dosageused, • thiamineis verylabiletoirradiation. • Thelossesarelowwithlowdose • Ascorbicacidinsolutionis quitelabiletoirradiationbutinfruits andvegetablesseemsquitestableatlowdosesoftreatment • Vitamins(antioxidantactivity),suchasA, B12,C, E, K, and thiamine,aredegradedwhenirradiationiscarriedoutinthe presenceofoxygen 54
- 55. • Enzymesinfoodsmustbeinactivatedpriortoirradiationbecause itis muchmoreresistanttoradiationthanmicroorganisms • completeinactivationofenzymesrequiresabout5–10timesthe doserequiredforthedestructionofmicroorganisms • TheD valuesofenzymecanbe50kGyandalmostfourD values wouldberequiredforcompletedestruction • irradiatedfoodswill beunstableduringstorageduetotheir susceptibilitytoenzymaticattackthannonirradiatedfoods 55
- 56. • Fruits andVegetables(Berries,Mangoes,Carrots,Papaya, Strawberries) • Spices • Cereals andGrains • AnimalFoods(Poultry, Mutton, Beef, Pork,ProcessedMeats, Fish andFish Products) 56
- 57. promisingtechnologytomaintainthequalityoffreshfruitsandvegetablesbecause • ithasthepotentialtocontrolbothspoilageandpathogenicmicrobes • physicalmeansforpasteurizationwithoutchangingthefreshstate • atapasteurizationdose(2–5kGy) couldcontrolpost-harvestspoilageanddiseases • undesirablesymptomsare • tissuesoftening partialdepolymerizationofcellwallpolysaccharides,mainlycelluloseandpectins damagetocell membrane • enzymaticbrowning 57 Fungal diseases pathological breakdown insect infestation. tissue damage thistechnologyshouldbeused incombinationwith othertreatments.
- 58. • irradiationwithheatstronginactivationeffect(1%survival)was obtainedwhenirradiationplusheat(1.25kGy 46°C, 5min) • Papaya:48.9°Cfor20minincombinationdelayedripeningwith optimumdoseof 0.75kGy • heatingandirradiationhadastrongerinteractionthanheatingand chilling • Theoxidationcanbeminimizedbyirradiatinginanatmospherewith reducedoxygencontent, • low-doseirradiationcombinedwithmodifiedatmosphereis increasinglyconsideredforcontrol ofmicroorganismsanddelayed ripening • CoutureandWillemotshowedthesynergisticactionofirradiation combinedwithhighcarbondioxideforcontrolofmolddevelopmenton strawberries.(7%oxygenand20%carbondioxideand1kGy) 58
- 60. • Notall fruitsandvegetablesaresuitableforirradiationbecause undesirablechangesincolourortexture,orboth,limittheir acceptability. • differentvarietiesofthesamefruitorvegetablemayrespond differentlytoirradiation. • Thetimeof harvestandthephysiologicalstatealsoaffectsthe responseoffruitsandvegetablestoirradiation • Fordelayingripeninginfruitsitis importanttoirradiatethem beforeripeningstarts. 60
- 61. Shelf-lifeof strawberries can be extended by irradiation!!! 61
- 62. 62
- 63. • Spices,herbsandvegetableseasoningsarevaluedfortheirdistinctive flavours,coloursandaromas. • theyareoftenheavilycontaminatedwithmicroorganismsbecauseof theenvironmentalandprocessingconditionsunderwhichtheyare produced(openairdryingprocedures) • Beforeuseinfoodthemicrobial loadshouldbereduced. • Becauseheattreatmentcancausesignificantlossof flavourandaroma, a‘’coldprocess’’, suchasirradiation,is ideal. • Untilrecently,mostspicesandherbswerefumigated,usuallywith sterilizinggasessuchasethyleneoxidetodestroycontaminating microorganisms • theuseofethyleneoxidewasprohibitedbyanEuropeanUnion(EU) directivein 1991andhasbeenbannedinanumberof othercountries becauseitis acarcinogen. 63
- 64. • increasinglyimportantuseofirradiationfordecontaminationof spices • A doseof2.5kGyreducedthefungalandbacterialloadby2log cycles, and7.5kGyeliminatedthefungal populationofgroundor wholepepper. 64 Clostridium Staphylococcus Bacillus Aspergillus Fusarium
- 65. • Irradiationofspicesonacommercialscaleis practisedinover20 countriesandglobal productionhasincreasedsignificantlyfrom about5,000tonnesin1990toover60,000tonnesin1997. • IntheUSA aloneover30,000tonnesofspices,herbsanddry ingredientswereirradiatedin1997ascomparedto4,500tonnesin 1993. 65
- 66. • withlowdosesofirradiationtoeliminatefungi,sincesomeof theseorganismscanproducemycotoxins • 0.2–1.0kGyareeffectiveincontrollinginsectinfestationin cereals • Increasingthedoseto5kGytotallykills thesporesofmanyfungi, whichsurvivelowerdoses • loafvolumeandbakingqualitydeterioratedabove5kGy irradiationirrespectiveofthebakingformula. 66
- 67. • Theirradiationis effectiveinpreventingordelayingthemicrobial spoilageoffreshmeatsandpoultry. • Earlystudiesindicatedthatirradiationatdosesbetween0.25and 1kGyunderaerobicconditionsincreasedmicrobiologicalshelf life,butacceleratedrancidity • Incaseofmeats,dosesupto2.5kGycontrolSalmonella, Campylobacter ,Listeriamonocytogenes,Streptococcusfaecalis, Staphylococusaureus,andEscherichiacoliinpoultryandother meats. • Thedosesinexcessof2.5kGymaychangeflavor, odor,and color,butthesechangescanbeminimizedbyirradiatingatlow temperatureorinabsenceofoxygen 67
- 68. 68 oxidation of pigment toyield brownorgray discolorationsbyo2 driplossfromthecut surfaceof lean, oxidationof meat lipidsthatcausesoff- flavorsby atmospheric irradiationcoupledwithvacuumpackaging hasthepotentialtoextendtheshelflife
- 70. 70
- 71. • Theamountofnitriterequiredincuredmeatspossiblycanbe reducedbyirradiation,thusthechanceofnitrosamineformation canbelowered • canbereducedfromnormal levelsof120–150to20–40mg/kg withoutlossoforganolepticquality 71
- 72. 72
- 73. • controlofpathogenicorganismsandtheextensionofshelflife of freshfishcouldbeachievedwithrelativelylowdoses2.5kGy • Clostridiumbotulinum(A,B,E,andF)presentinfishandfish productsremainedunaffectedbythelowdosesofirradiation. • Thus,precautionsduringstorageunder3°C andoxygen availabilitytotheproductneedtobetaken 73
- 74. 74
- 75. • As irradiationis acoldprocessdoesnotsubstantiallyraisethe temperatureofthefoodbeingprocessed, • nutrientlossesaresmallandoftensignificantly lessthanlosses associatedwithothermethodsofpreservationsuchascanning, dryingandheatpasteurization. 75
- 76. 76
- 77. 77
- 78. • Productionofgasandvolatilescompounds,whichmaymigrateintothefoodandcause off-flavors. • Atsterilizingdoses,nylongivesrisetolittleoff-odorproduction, • incaseofpolyethylene,shortfragmentationsofthepolymerareproduced,whichenter thefood • Volatilecompoundsareformedinpolyethylene,polyesterterephthalate,andoriented polypropyleneafterirradiationdosefrom5to50kGy. • Twenty-twocompounds (polyester terephthalate), 40 (orientedpolypropylene), and only acetonewasidentified for polyethylene, which could beagoodcandidatefor irradiationof packagedfoodproducts. • Thesecompoundsarehydrocarbons,ketones,andaromaticcompounds 78
- 79. 79 The propertiesof polyethylene terephthalate(PET) arewell preserved duringirradiation At dosesof60kGy andhigher,somedamagemayoccurin tin-coatedsteel andaluminumcontainers,butatthelevel ofsterilizing dosesthereshouldnot beanyaffect Atdoseslessthan20kGy,physicalchangesinflexible containersare negligible. Highdosesabove30kGycausebrittlenessincellophanes,saran,and plioform,while20kGyormorecancauseinconsequential physicalchanges inmylar,polyethane,vinyl, andpolyethyleneplasticfilms Atstrongdosesof50kGy,mechanicalpropertiesofpolymerscanbe improvedbycross-linking
- 80. 80
- 81. • theirradiationroom • A systemtotransportthefoodintoandoutoftheroom • concreteshielding(1.5- 1.8metresthick)surroundingthe irradiationroom,whichensuresthationisingradiationdoesnot escapetotheoutsideoftheroom. 81
- 82. • In thecaseof agammairradiator, theradionuclidesourcecontinuously emitsradiationandwhennotbeingusedtotreatfoodmustbestoredin awaterpool(usually6metresindepth). • Knownasoneof thebestshieldsagainstradiation energy, water absorbstheradiationenergyandprotectsworkersfromexposureif they mustentertheroom. • Incontrasttogammairradiators,machinesproducinghigh-energy electronsoperateonelectricityandcanbeswitchedoff. • Thetransportsystem: conveyororarail system • Inagammairradiator,thesizeofthecontainersinwhichthefoodis movedthroughtheirradiationchambercanvaryandpalletsupto1m3 maybeused • withmachines,thebulkorthicknessofaproductwhichcanbetreated ismuchlessandhencethereisafundamentaldesign difference betweenthetwotypesofirradiator. 82
- 83. 83
- 84. 84
- 85. 85
- 86. 86
- 87. 87
- 88. 88
- 89. 89
- 91. • In1980,itconcludedthattheirradiationofanyfoodcommodityuptoan overallaveragedoseof10kGypresentsnotoxicologicalhazardandrequiresno furthertesting. • in1983,ofaworldwidestandardcoveringirradiatedfoods. • Thestandardwasadoptedbythe,(FAO) and(WHO),morethan150 governments. • TheCodexGeneral Standardforfoodirradiationwasbasedonthefindingsof aJoint Expert CommitteeonFood Irradiation (JECFI) convenedby theFAO, WHO,andtheInternationalAtomicEnergyAgency(IAEA) • As ofAugust1999,over30countriesareirradiatingfoodforcommercial purposes. • Today,healthandsafetyauthoritiesinover40countrieshaveapproved irradiationofover60differentfoods,rangingfromspicestograinsto debonedchickenmeat,tobeef,tofruitsandvegetables 91
- 92. • In September1997aStudyGroupwasjointly convenedbythe WHO, FAO andIAEA toevaluatethewholesomenessof food irradiatedwithdosesabove10kGy. • This StudyGroupconcludedthatthereis noscientific basisfor limitingabsorbeddosestotheupperlevelof10kGyascurrently recommendedby theCodexAlimentariusCommission. • Foodirradiationtechnologyis safetosuchadegreethataslongas thesensoryqualitiesoffoodareretainedandharmful microorganismsaredestroyed,theactualamountofionizing radiationappliedis ofsecondaryconsideration. 92
- 93. Interestintheirradiationprocessis increasingbecauseof: • persistentlyhighfoodlossesfrominfestation,contamination, spoilage; • Prohibitionontheuseofanumberofchemicalfumigantsfor insectandmicrobialcontrol infood, • Effectivealternativetoprotectfoodagainstinsectdamageandasa quarantinetreatmentoffreshproduce. 93
- 94. 94
- 95. • afewhundredthousandtonnesoffoodproductsandingredients areirradiatedworldwide. • Thisamountissmallincomparisontothetotalvolumesof processedfoodsandnotmanyoftheseirradiatedfoodproducts enterinternationalcommerce. • Adoptingpublicunderstandingandacceptanceoftheprocess. 95
- 96. • MajorProblemsof Irradiation • LegalAspectsandSafetyIssues • Consumers’ Attitude 96
- 97. • hasalowoperatingcost • requireslowenergy But: highcapitalcosts requiresacritical minimumcapacity thresholddosesabovewhichorganolepticchangesandoff-flavor developmentoccuratlowdosesall microorganismsandtheir toxinswill notbeeliminated. Limitationinpackagingmaterial 97
- 98. • A jointFAO/IAEA/WHO ExpertCommitteeonFoodIrradiation (IJECFI) concludedthatirradiationoffooduptoanoverall averagedoseof10kGycausesnotoxicologicalhazardsand introducesnospecial nutritional ormicrobiological problems • Irradiationoffoodandagriculturalproductsis currentlyallowedin about40countriesandapproximately60commercialirradiation facilitiesareoperatingintheUnitedStates • Themostcommonirradiatedfoodproductsforcommercialuseare spicesanddryvegetableseasonings • recentbanontheuseofethyleneoxideforfoodbyEuropean Unioncouldincreasethequantityofspicesandvegetables seasoningsprocessedbyirradiationinthenearfuture 98
- 99. 99
- 100. 100
- 101. 101
- 102. 102
- 103. • consumereducation • inadvancedcountriesconsumersatlargearestillnot knowledgeableaboutfoodirradiation. • accurateinformationaboutsafety,benefits,andlimitationsoffood irradiation 103
- 104. 104
- 105. • NO.Neitherirradiationnoranyotherfoodtreatmentcanreverse thespoilageprocessandmakebadfoodgood • Whileirradiationcanreduceoreliminatespoilagebacteriaor pathogenicmicroorganismswhichmaybepresentinaspoiled food,itcannotimproveitssensoryproperties, thebadappearance, tasteorsmell will remain 105
- 106. • all exposuresofworkerstoradiationarepreventedbecausethe radiationsourceis shielded. 106
- 107. • Overthepast30years,therehavebeenafewmajoraccidentsat industrialirradiationfacilitiesthatcausedinjuryordeathto workersbecauseofaccidentalexposuretoalethaldoseof radiation. • All oftheaccidentshappenedbecausesafetysystemshadbeen deliberatelybypassedandpropercontrolprocedureshadnotbeen followed. • Noneoftheseaccidentsendangeredpublichealthand environmentalsafety. 107
- 108. • NO. • freeradicalsarealsoformedbyotherfoodtreatments,suchastoastingofbread, frying,andfreezedrying,andduringnormaloxidationprocessesinfood. • Theyaregenerallyveryreactive,unstablestructures,thatcontinuouslyreactwith substancestoformstableproducts. • Freeradicalsdisappearbyreactingwitheachotherinthepresenceofliquids, suchassalivainthemouth. • Consequently,theiringestiondoesnotcreateanytoxicological orother • harmful effects. 108
- 109. • NO. • Energiesfromtheseradiationsourcesaretoolowtoinduce radioactivityinanymaterial,includingfood. • If theacquiredenergyis toohigh,inducedradioactivityinfoods couldoccuruponirradiation 109
- 110. • NO. • Irradiation doesnotmakefoodradioactive.Everythinginour environment,includingfood,containstraceamountsof radioactivity. • This meansthatthistraceamount(about150to200 becquerels/kg)ofnaturalradioactivityfromelementssuchas potassiumis unavoidableinourdailydiets. 110
- 111. 111
- 112. ب ا ، دوب هدیدرگ مهارف ۱۳۵۳ الس لیاوا زا نآ داجیا تامدقم هک ناریا اتیم ی ژ رنا نام ز اس • ش خ ص ی ت کی ت ر وص ب ه المع ۱۳۵۳ /۴/ ۱۶ ی خ ر ت ا رد » اتمی ی ژ انر نام ز اس « ن اقنو ت ص و ی ب . ت ف ا ی ت ی م س ر ی ق و ق ح یر ورپماد و ، ادمپزیکش ، ییاذغ ص ن ا ی ع • ندرب ب ی ن زا ( تالوصحم ندرک ا س ت ر ی ل ب ر ا ی ن ی ز ی ز ر اشکو ت ب د ی ل ی اذغیی ص ن ا ی ع ه ز وح رد • . ب ر د هرهب یاهتسه ی ژ انر تخملف اهدربی ر اک زا ناوتیم ) اهچ ر اق و ب ا ک ت ر ی ه ا ، اهس و یر و اهب و یمکر یاه ی رامیب نام ر د و ت ش خ ی ص ن وچ م ص ر ف ی د ر اوم ادمپزیکش ه ز وح رد یاهتسه نکتیکاهی • و یماد تالوصحم ی اسز نمیا و ادهبشت ، داژن اصحال ، ماد یذغته ، ماد ثمل ت و ل ی د ، یماد . د ر ا د م ا د ک ا ر و خ : زا ت س ت ر ع ب ا اهنآ تمهمرین هک د ر اد ی ز ر اشکو رد ایدی ز اهدربی ر اک یاهتسه اعشعشتت • ی ز ر و ا ش ک ر د ا ه ن ژ ی ا ه ت س ه ن و ی س ا ت و م • ی ا ه ت س ه ت ا ع ش ع ش ت ا ب ت ا ر ش ح ل ر ت ن ک • ا م ا گ ه ع ش ا ا ب ی ن ی م ز ب ی س ن د ز ه ن ا و ج ز ا ی ر ی گ و ل ج • ا ه ه ویم ن د رک ن ب ا ر ا • 112
- 114. مامت دعب ب ه 2015 الس زا و دوشیم استفاده ش ی م ی ا ی ی داوم زا تالوصحم رمع افزایش ب ر ا ی ی ز ر اشکو رد • . د ن وش ل ی رتسا ا ه و ت رپ زا استفاده ب ا د ی ا ب ی ت ا ر د ا ص ت ال وصحم • ناونع ب ه و یمگیرد یاج یاهتسه ی ژ انر اهدربی ر اک رد ن ی ز ی ز ر اشکو تالوصحم ی رادهگن رمع اف زایش ئسمله . تسا لکشم راچد س ا ن ی ر ا ر ز ب ا و ی رادهگن رد لدیل نیمه ب ه س ر اف ت و ل ی د ی یامرخ ت ن رازه 131الثم ی راع اهن ژ اپتو زا ش ی م ی ا ی ی تالوصحم زا استفاده ن ودب ا ر استان این یامرخ یمتوانیم پ ر ت و د ه ی زا استفاده ب ا .امنییم • • 10 اسالهن و هدش آ ف ال ت و ک س ی ن د ر گ ی ر ، تسا هداد اختصاص دوخ ب ه ا ر ایارن غ ی ر ن ف ت ی ات ر اصد زا دص ر د 11پ س ت ه . درک لح ا ر لکشم این اوتیمن اماگ پ ر ت و د ه ی ش و ر زا استفاده ب ا و ل ی دوشیم هدوآل مس این ب ه ایارن پ س ت ه دص ر د اه هنا د اسیر و م دنگ آفات ع ف د • 114
- 115. ب ا 1376 الس رد ایارن اتمی ی ژ انر نام ز اس ب ه و ا ب س ت ه ی ز د ف ر آ ی ن د پ ر ت و زکرم • یاه هد ً نهد ش ت ا ب رد هک ایکس و تکالرنو ترپواهی ب ر د ر ک ا و ت ح ق ی ق ا ت فده ع و رش امس ر ی ز د تسان ا رد ت ف ت - ی ز د هداج 15 ک ی ل و م ت ر رد یمشنود ت و ل ی د تخملف . د رک را ک ب پ ر ت و د ه ی زکرم این ت ر پ ر ق د تکالرنو هدنهد ش ت ا ب 1377 الس ل وا ینمه رد • . د ومن زاغ آ ا ر د وخ ی ش ی ا م ز آ ائه ر ا تهج رد 1378 الس لیاوا زا هدنهد ش ت ا ب این ی امیش ز آ ه ر ود یط زا پ س • ب ک ا ر ددعتم یدرب ر اک و ت ح ق ی ق ا ت ی یاه ه ژ و رپ ماجنا و ص ن ا ی ع ب ه پ ر ت و د ه ی تامدخ . تسا ه د ش ه ت ف رگ 115
- 117. ت ر ی ن ت ر رپ ق د و ت ر ی ن دیدج عون زا ی ز د ف ر آ ی ن د پ ر ت و زکرم تکالرنو هدنهد ش ت ا ب • ناهج رد دوجوم )Rhodotron( یدومع یج و رخ راهچ ب ا یاه هدنهد ش ت ا ب ن یملیو 10 و5 اهیی ژ انر و ا ف ق ی و ن و تودر و ر عون زا هدنهد ش ت ا ب این .تسا . یمباشد ت ل و تکالرنو یمباشد افزایش اقبل ب ر ا ب ر ود ت ا و تسا ات و یکلو 100 تسدگاه این ن ه ا ی ی ت ر دق • . دیامن ت و ل ی د تکالرنو و ایکس ترپواهی یمتواند و 117
- 118. ی ژ انر و ات و یکلو 100 ی ز د ف ر آ ی ن د پ ر ت و زکرم هدنهد ش ت ا ب اوتن احضر الح ر د • هدنهد ش ت ا ب زاجم ی ژ انر ب ا ال ت ر ی ن هک یمباشد لوت تکالرنو اگم 10 ادحکرث نآ 10 دودح تعاس ره رد یمتوان س ی س ت م این ب ا یدگر ت ر ب ع ب ا ، تسا ص ن ع ت ی . د و م ن ل ی ر ت س ا ا ر ی ک ش ز پ م ز ا و ل د ن ن ا م ی ت ال و ص ح م ب ع ک م رتم 118
- 119. : ی ر م ی ل پ د ا و م ی ه د و ت ر پ .1 : ف م ص ر ک ب ا ر ی ک ی ش پ ز ت ال وص ح م ی ه د و ت رپ .2 : ایی ذ غ د ا و م یه د و ت رپ .3 : ی ر م ی ل پ د ا و م ی ف ی ک ل ر ت ن ک .4 : ی ژ و ل و ی ب و ر ک ی م .5 : ی ت ا ق ی ق ح ت ی ا ه ه ژ و ر پ م ا ج ن ا .6 ی ر ت م ی ز د .7 119
- 120. و اه هیودا ، بحوبات لماش کشخ تالوصحم : یتمار د ر وم اذغیی تالوصحم س ب ز ی ج ا ت ن خ ، یحارج ا س ت ر ی ل اسویل ، هچب ردوپ ، ادهبشتی اسویل : اذغیی غ ی ر تالوصحم یخه ب یاه 120
- 121. ت ا ف آ و ی ب و ر ک ی م ر ا ب ش ه ا ک : ا م رخ • انر ا ه ا گ و ل گ آفت ا ب ه ل با ق م : انر ا • م ویلس پ ن ی ک کپ ا ب اقبله م : س ی ب • و ی ر ب ی و ل ر ت ن ک : وگ ی م • ت و ا ف ت م ل ی ا م ش و گ ن ر ، ه ت ش و ت ا ف آ ن د ر ب ن ی ب ز ا : ی ت ن ی ز ی ا ه ل گ • ا ه چ ر ا ق ز ا ز ا ن ی ت ک پ ، ز ا ن ا ک و ل گ ی ا ه م ی ز ن آ د ی ل و ت • لگوتامیکمو ب ا ک ت ر ی و م ک ر ن ی زا لگوتامیک اسدی ت و ل ی د افزایش • یماد و اذغیی داوم رد ب ر د ر ک ا : ل ی ز ی ن هنیمآ اسدی ت و ل ی د • دیدج ر ط ع م ت ا ب ی ک رت د ی ل و ت : ی ی و ر ا د ن ا ه ا ی گ • • زا ی ک ی ی ز ر اشکو تالوصحم ن توماسیو و شهج زا استفاده ب ا پ ر ت و د ه ی زا لصاح دیدج ماق ر ا ت و ل ی د هدش مهارف ی ز ر اشکو داهج ت ح ق ی ق ا ت زکرم ناققحم طسوت م ز ال ب س ت ر نآ یارجا ب ر ا ی هک هدوب م ب ا ح ث ی .تسا شقن پ س ت ا ن ناطرس و یساه بآ ، دی ر ا و رم بآ نام ر د رد هک ف ا ف ی ا رمخم طسوت آ س ت ا گ ز ا ن ت ی ن ت و ل ی د اوتن افزایش د ر اد • 121
- 123. ی ت ن آ ر ث ا و ر ا ن ا ز م ر ق گ ن ر ش ه ا ک ؛ ا ه ی ز ب س و ا ه ه و ی م گ ن ر ش ه ا ک ال م ت ح ا • نآ یسدانی ک ا اهنآ ندوب ش ن ا س ا ی ی اقبل غ ی ر و ی ب ا ک ت ر دیدج تومانتهای داجیا • ، ا ه ت خ ا س ر ی ز ن د و ب ن ل م ا ک • پ ر ت و د ه ی نام ز تدم ندش نالوطی و اه پوت و ادیوایز ر همشچ شهاک • یمکتل( ی ر نفاو این یاهشالچ هلمج زا و پ ی ش ر اهمیرحتی و یالم نمابع دوبمک • ) د ر اد ن ی ا ز ر ا ع ت ب ا الی ر د ر یملیا 110 هنایم ر واخ یاماگ پ ر ت و د ه ی زکرم 123
- 125. : ن ا ر ی ا ر د د ر ب ر ا ک ن ی ر ت ش ی ب • ا ه ه ی و د ا د ر س ن و ی س ا ز ی ل ر ت س ا تا ب وبح ات ف آ ف ع د 3102 ه ي و د ا يه د و ت رپ ر ا ك آ ئ ی ن • 8033 د ر ب ر ا ك ر ا ك ن ی ئ آ – اذيي غ د ا و م يه د و ت رپ ت ا ز یهجت • 125
- 126. ی ر گ و ل ی ک 7: یان ک ا م • ی ر گ و ل ی ک 1: ت ا ب وبح • : ا ه اچشنی و ا ه ه ی ود ا • ی ر گ و ل ی ک 1: ت ف آ ل ر ت ن ک ی ر گ و ل ی ک 10: ی ب و ر ک ی م ر ا ب ش ه ا ک ی ر گ و ل ی ک 3: گ ی ن ف ر ت وت • ی ر گ و ل ی ک 2/2: ت ال یش • ی ر گ و ل ی ک 1: مدن گ • ی ر گ و ل ی ک 1: ز ا ی پ و ی ن ی م ز ب ی س • ی ر گ و ل ی ک 1: ا م رخ • 126
- 127. Areirradiated foods safe? YES! Radiation doses arenever large enough to cause nuclear changes that would causethefood material to becomeradioactive. 127
- 128. So, nowwould you eat an irradiated food product? Why Or Why not? 128
- 129. 129