Food irradiation is a process that exposes food to ionizing radiation to destroy microorganisms like bacteria, viruses, and insects. It increases shelf life by slowing spoilage and ripening. Common applications include reducing insect infestation in grains and sprouting in tubers, as well as inactivating parasites in meat and fish. Food irradiation does not make food radioactive and causes minimal nutrient loss compared to other preservation methods like canning. The radiation kills microbes by damaging their DNA.

1. Food Irradiation
:- Mayur Deshmukh
FTN:-2020/014
k.k.wagh collage of food technology, nashik

2. CONTENTS
Introduction
Uses Of Food Irradiation
Myths of irradiation
Applications

3. INTRODUCTION
Food irradiation is the process by which foods ( such as fruits , vegetables, spices and
meats) is exposed to ionizing radiation to destroy microorganisms ,bacteria, viruses, or
insects that might be present in the food.
It is the physical treatment that consists of exposing foods either prepackaged or in
bulk to the direct action of electronic, electromagnetic rays.
When made to bombard against materials, they can knock off an electron from an
atom or molecule causing ionization. For this reason, these are often called ionizing
irradiation.
Food Irradiation is a form of food preservation that prolong shelf life, improve
microbiologic safety, and reduce the use of chemical fumigants and additives

5. WHY WE IRRADIATE FOODS?
 Irradiation prevents food poisoning by killing pathogenic bacteria such as
E.coli:0157(beef), Campylobacter, Salmonella,(poultry)Clostridium perfringen.
 It control insects and parasite infestation.
 It reduce spoilage by destroying molds, bacteria and yeast.
 Increases shelf life by slowing ripening of fruits and vegetables and inhibit
sprouting.
 Irradiation causes microbial death by inhibiting DNA synthesis .
 Other mechanisms involved in irradiation of microbial inactivation are cell
membrane alteration, de-naturation of enzymes, alterations in ribo-nucleic
acid(RNA)synthesis, effects on phospho-rylation, and DNA compositional
changes

6. FOOD IRRADIATION USES…
• Reduce insect infestation -grain, spices, fruits and vegetables.
• Inhibit sprouting -tubers and bulbs.
• Retard ripening –fruits.
• Inactivate parasites -meats and fish.
• Eliminate spoilage microbes -fruits, vegitables
• Extend shelf life -poultry, meat, fish, shellfish.
• Decontaminate -poultry and meat.
• Sterilize foods and feeds.

7. Are foods processed by irradiation are
radioactive?
 No, they don’t induce radioactivity on irradiation.
 Irradiation is performed on foods in their final package; hence radiation doesn’t come in
direct contact with the food material.
 The Food Irradiation facilities are recognized by the government bodies and it differs from
country.
 The ionizing radiations of Gamma rays (γ-rays) from Cobalt-60 and Caesium-137 [i] are
employed in food irradiation for dosage of 0.1-1.33 Gy[ii]. The maximum irradiation dosage
of 10 Gy is permitted by Codex Alimentarius Commission. Irradiated foods have a symbol
that is universal called the “Radura” label
 A statutory warning is issued by the government regulation body “Do not irradiate
again” as radiating food product, that are already irradiated caused free radical formation in
formation in foods, which is harmful for consumption to human health.

8. IRRADIATION LEADS TO LOSS OF NUTRITIVE
CONTENT OF FOOD
Heat processing of food like Canning and Pasteurization leads to significant loss of vitamins and flavour
components for instance, in processing of milk; loss of volatile components has been reported by authors.
Since Food Irradiation is also called cold pasteurization, due to low temperature conditions subjected to
the product; leaching of vitamins and loss of flavours and volatile components are insignificant and
hence, retain the flavour and texture as in the unprocessed form.

9. LOSS OF FLAVOUR, COLOUR AND TEXTURE
OF FOOD
• the ionizing radiations are not in direct contact with food hence, has no direct effect upon the
texture, flavour and colour of food. Traditional food processing operations like Freezing causes
textural change due to ice crystal formation, pasteurization at times causes browning in milk,
which is undesirable. Such changes are seldom observed when food is irradiated.
• The ionizing radiation has substantial effect upon the microbes present in the package, as they
damage their genetic material (DNA), and thus help in increased shelf and surface sterilization of
food.
• Additionally, the regulations for dosage of radiation varies depending upon the product and the
application; <1 Gy used for sprout inhibition, 1-10 Gy elimination of pathogens, ripening delay,
shelf-life extension of foods.

11. Thank
you