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the fish and seafood irradiation technique
- 1. Fish and sea food irradiation o Introduction o Mechanism PRESENTED BY: M AMIN AMIN o Labelling perspective o Pros and cons o Industrial process
- 2. Introduction to Fish and Seafood Irradiation • A application of ionizing radiation to food. Purpose: • Technology to improves safety of food. • To extend the shelf life of food. • To eliminate the micro-organisms from food. • To prevent food borne-illness.
- 3. Mechanism of irradiation •Gamma rays penetrate in the food item •Gamma rays distrub the DNA of microorganisms. •To prevent replicating or functioning properly
- 4. Cont. • To unable to cause food spoilage or illnesses. • Primarily targets bacteria, parasites, and pathogens • Such as Salmonella, Vibrio spp., Listeria
- 5. Different Irradiation Techniques Used Gamma irradiation X-ray irradiation Electron beam irradiation
- 6. Labelling perspective •Consumer choice mandates that irradiated food be adequately labeled. •FDA introduce RADURA symbol. •The phrase "treated with radiation" or "treated by irradiation." •Must be mentioned on label.
- 7. Pros and cons of food irradiation: pros •Pathogen elimination •Extended shelf-life •Maintains quality •Reduced chemical use cons •Cost and equipment •Consumer perception •Nutritional changes (minor changes) •Market acceptance
- 8. Industrial mechanism • Pencils: hold Cobalt 60 • Source rack: hold pencils • Carriers: hold cartons • Conveyance system: controlled movement • Containment: contain fish product
- 11. FDA-recommended doses • Crustaceans (e.g., shrimp, lobster): Approximately 2.0 to 4.0 kGy • Finfish: Around 3.0 to 6.0 kGy • Mollusks: 2.0 to 5.0 kGy