Gamma radiation can be used to enhance the shelf life of foods by disrupting biological processes that cause decay. It works by ionizing water and other food molecules, generating ions and radicals that can destroy microorganisms and inhibit spoilage. Common applications include reducing pathogens to increase safety, prolonging shelf life by limiting microbial growth, and controlling ripening/sprouting. While radiation processing maintains nutritional quality and fresh appearance, it has limitations in application and cannot make spoiled food safe. Over 40 countries commercially approve irradiation of foods like spices, grains, meat and produce.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood products.
This document discusses the use of irradiation to preserve foods. It notes that high levels of food loss occur due to spoilage and diseases. Irradiation is presented as a physical preservation method that can inactivate microorganisms, parasites, insects and mites through ionizing radiation like gamma rays, x-rays and electron beams. The document provides a history of food irradiation research and regulation, and reviews how irradiation can be used to disinfest, extend shelf life, decontaminate and improve the quality of various foods like potatoes, meat and produce.
This document provides an overview of food irradiation, including its history, uses, principles, units of measurement, types of irradiation sources, safety, and applications. Food irradiation involves exposing food to ionizing radiation like gamma rays or electron beams to destroy microorganisms and insects. It has been used since the early 1900s and allows for extended shelf life and reduced risk of foodborne illness by killing pathogens without raising the food's temperature. Common irradiated foods include spices, wheat, potatoes, and various fruits and vegetables. Doses are typically below 10 kiloGrays. While it reduces spoilage and pathogens, irradiation can also decrease some vitamins and potentially oxidize fats. Overall, international organizations have deemed food irradiation to be
This document discusses the preservation of foods through irradiation. It begins by introducing irradiation as a process that subjects food to shortwave radiation or sterilization to destroy foodborne pathogens. It then describes the various types of ionizing radiation used - gamma rays, electrons, and x-rays - and explains how radiation passes through food without significantly heating it. The document also outlines the units used to measure radiation dosage, such as the gray and kilogray, and defines various terminology for different levels of radiation treatment of foods. Finally, it lists some benefits of food irradiation such as extended shelf life and reduced risk of foodborne illness.
Irradiation technology is widely used in scientific as well as commercial applications in the field of agriculture and animal science, pharmaceuticals and medical science etc. Food Irradiation involves treating certain types of foods with ionizing energy or radiation. Radiation processing of food strengthens food conservation, improves food hygiene and helps food exports overcome quarantine barriers. It facilitates packing, storage, transport and distribution of foods.It is the process of exposing food to ionizing radiation(x-rays, gamma rays ,electron Beams) to destroy microorganisms , bacteria , viruses , or insects that might be present in the food. The measurement of radiation dose is referred to as dosimetry, and involves exposing dosimeters jointly with the treated food item. Dosimeters are small components attached to the irradiated product made of materials that, when exposed to ionizing radiation change specific, measurable physical attributes to a degree that can be correlated to the dose received.
1.Electron irradiation
Electron irradiation uses electrons accelerated in an electric field to a velocity close to the speed of light.
Electrons are particulate radiation and, hence have cross section many times larger than photons, so that they do not penetrate the product
beyond a few inches, depending on product density.
Electron facilities rely on substantial concrete shields to protect workers and the environment from radiation exposure.
2.Gamma irradiation :
Gamma radiation is a part of electromagnetic spectrum .The radiation is obtained through the use of radioisotopes, generally cobalt-60 or caesium-137 Presently, caesium-137 is used only in small hospital units to treat blood before transfusion to prevent Graft-versus-host disease.
Food irradiation using Cobalt-60 is the preferred method by most processors, because the deeper penetration enables administering treatment to entire industrial pallets or totes, reducing the need for material handling.
3.X-ray irradiation :
Similar to gamma radiation, X-rays are photon radiation of a wide energy spectrum and an alternative to isotope based irradiation systems
X-ray irradiators are scalable and have deep penetration comparable to Co-60. They also permit dose uniformity.
Nominal X-ray energy is usually limited to 5 MeV.
USA has provisions for up to 7.5 MeV, which increases conversion efficiency
On the basis of the dose of radiation the application is generally divided into three main categories as detailed under:
Low Dose Applications (up to 1 kGy) Sprout inhibition in bulbs and tubers 0.03-0.15 kGy
Delay in fruit ripening 0.25-0.75 kGy Insect disinfestations including quarantine treatment and elimination of food borne parasites 0.07-1.00 kGy
Medium Dose Applications (1 kGy to 10 kGy)
Reduction of spoilage microbes to prolong shelf-life of meat, poultry and seafoods under refrigeration 1.50–3.00 kGy
Reduction of pathogenic microbes in fresh and frozen meat, poultry
Food irradiation is a process that exposes food to ionizing radiation like gamma rays or electron beams to eliminate pathogens and parasites, inhibit sprouting, delay ripening, and enhance shelf life. It has been approved in over 40 countries for use on over 100 food items. While some vitamins are sensitive to radiation, major nutrients are not significantly impacted and no known changes caused by irradiation have been found to be harmful. Properly conducted food irradiation provides benefits to food safety and quality without making food radioactive.
This document provides an overview of a seminar presentation on using radiation as a method of food preservation. It discusses the history of using radiation to preserve foods, different types of radiation used including UV, ionizing radiation, electron beams and microwaves. It also covers topics like irradiated foods, dosimetry, applications and benefits of food irradiation, as well as limitations. The presentation aims to establish food irradiation as a safe and effective food processing technique while acknowledging it has not been widely adopted by consumers.
Gamma radiation can be used to enhance the shelf life of foods by disrupting biological processes that cause decay. It works by ionizing water and other food molecules, generating ions and radicals that can destroy microorganisms and inhibit spoilage. Common applications include reducing pathogens to increase safety, prolonging shelf life by limiting microbial growth, and controlling ripening/sprouting. While radiation processing maintains nutritional quality and fresh appearance, it has limitations in application and cannot make spoiled food safe. Over 40 countries commercially approve irradiation of foods like spices, grains, meat and produce.
INTRODUCTION
Several method of employed for preservation and extension of self life of fish ranging from primitive drying/smoking to freezing and freez drying. Another important step forward is the development of technology for transportation of live fish. A notable and conceptual difference from all these method is utilization of ionizing radiation for food preservation.
Preservation of foods using ionizing radiation is called irradiation. Preservation of food by irradiation is on of the truly peaceful uses of atomic energy irradiation of foods has been found useful and effective to:
• Inhibit sprouting or reducing weight losses in vegetable such as potato, onion etc. during storage.
• Delay the ripening of fruits.
• Kill insect pests in fruits, grains or spices.
• Reduce or eliminate food spoiling microorganisms in meat and seafood products.
This document discusses the use of irradiation to preserve foods. It notes that high levels of food loss occur due to spoilage and diseases. Irradiation is presented as a physical preservation method that can inactivate microorganisms, parasites, insects and mites through ionizing radiation like gamma rays, x-rays and electron beams. The document provides a history of food irradiation research and regulation, and reviews how irradiation can be used to disinfest, extend shelf life, decontaminate and improve the quality of various foods like potatoes, meat and produce.
This document provides an overview of food irradiation, including its history, uses, principles, units of measurement, types of irradiation sources, safety, and applications. Food irradiation involves exposing food to ionizing radiation like gamma rays or electron beams to destroy microorganisms and insects. It has been used since the early 1900s and allows for extended shelf life and reduced risk of foodborne illness by killing pathogens without raising the food's temperature. Common irradiated foods include spices, wheat, potatoes, and various fruits and vegetables. Doses are typically below 10 kiloGrays. While it reduces spoilage and pathogens, irradiation can also decrease some vitamins and potentially oxidize fats. Overall, international organizations have deemed food irradiation to be
This document discusses the preservation of foods through irradiation. It begins by introducing irradiation as a process that subjects food to shortwave radiation or sterilization to destroy foodborne pathogens. It then describes the various types of ionizing radiation used - gamma rays, electrons, and x-rays - and explains how radiation passes through food without significantly heating it. The document also outlines the units used to measure radiation dosage, such as the gray and kilogray, and defines various terminology for different levels of radiation treatment of foods. Finally, it lists some benefits of food irradiation such as extended shelf life and reduced risk of foodborne illness.
Irradiation technology is widely used in scientific as well as commercial applications in the field of agriculture and animal science, pharmaceuticals and medical science etc. Food Irradiation involves treating certain types of foods with ionizing energy or radiation. Radiation processing of food strengthens food conservation, improves food hygiene and helps food exports overcome quarantine barriers. It facilitates packing, storage, transport and distribution of foods.It is the process of exposing food to ionizing radiation(x-rays, gamma rays ,electron Beams) to destroy microorganisms , bacteria , viruses , or insects that might be present in the food. The measurement of radiation dose is referred to as dosimetry, and involves exposing dosimeters jointly with the treated food item. Dosimeters are small components attached to the irradiated product made of materials that, when exposed to ionizing radiation change specific, measurable physical attributes to a degree that can be correlated to the dose received.
1.Electron irradiation
Electron irradiation uses electrons accelerated in an electric field to a velocity close to the speed of light.
Electrons are particulate radiation and, hence have cross section many times larger than photons, so that they do not penetrate the product
beyond a few inches, depending on product density.
Electron facilities rely on substantial concrete shields to protect workers and the environment from radiation exposure.
2.Gamma irradiation :
Gamma radiation is a part of electromagnetic spectrum .The radiation is obtained through the use of radioisotopes, generally cobalt-60 or caesium-137 Presently, caesium-137 is used only in small hospital units to treat blood before transfusion to prevent Graft-versus-host disease.
Food irradiation using Cobalt-60 is the preferred method by most processors, because the deeper penetration enables administering treatment to entire industrial pallets or totes, reducing the need for material handling.
3.X-ray irradiation :
Similar to gamma radiation, X-rays are photon radiation of a wide energy spectrum and an alternative to isotope based irradiation systems
X-ray irradiators are scalable and have deep penetration comparable to Co-60. They also permit dose uniformity.
Nominal X-ray energy is usually limited to 5 MeV.
USA has provisions for up to 7.5 MeV, which increases conversion efficiency
On the basis of the dose of radiation the application is generally divided into three main categories as detailed under:
Low Dose Applications (up to 1 kGy) Sprout inhibition in bulbs and tubers 0.03-0.15 kGy
Delay in fruit ripening 0.25-0.75 kGy Insect disinfestations including quarantine treatment and elimination of food borne parasites 0.07-1.00 kGy
Medium Dose Applications (1 kGy to 10 kGy)
Reduction of spoilage microbes to prolong shelf-life of meat, poultry and seafoods under refrigeration 1.50–3.00 kGy
Reduction of pathogenic microbes in fresh and frozen meat, poultry
Food irradiation is a process that exposes food to ionizing radiation like gamma rays or electron beams to eliminate pathogens and parasites, inhibit sprouting, delay ripening, and enhance shelf life. It has been approved in over 40 countries for use on over 100 food items. While some vitamins are sensitive to radiation, major nutrients are not significantly impacted and no known changes caused by irradiation have been found to be harmful. Properly conducted food irradiation provides benefits to food safety and quality without making food radioactive.
This document provides an overview of a seminar presentation on using radiation as a method of food preservation. It discusses the history of using radiation to preserve foods, different types of radiation used including UV, ionizing radiation, electron beams and microwaves. It also covers topics like irradiated foods, dosimetry, applications and benefits of food irradiation, as well as limitations. The presentation aims to establish food irradiation as a safe and effective food processing technique while acknowledging it has not been widely adopted by consumers.
The document discusses the irradiation process used to sterilize and preserve food. It describes how irradiation works by damaging microorganisms through direct and indirect effects. Common sources of ionizing radiation used in food irradiation are gamma rays, x-rays, and electron beams. Irradiation is effective at inactivating bacteria, parasites and insects while extending the shelf life of foods like meat, produce and spices. The appropriate radiation dose depends on the target organism and desired effect.
Irradiation is a non-thermal food preservation technique used to lengthen and improve the shelf life of fresh or processed foods. Food irradiation is a non-chemical, energy-efficient method of preparing food that can aid in lowering the significant losses brought on by food deterioration or contamination by dangerous bacteria and other parasite life forms. A carefully regulated amount of ionising radiation, such as gamma rays released by radionuclides (such as cobalt-60 and caesium-137), X-rays, and high energy (10 MeV) electrons produced by machine sources, is used to irradiate food. Various effects, which include decreased storage losses, increased shelf life, and enhanced microbiological and parasitological safety of foods, can be obtained depending on the dose of radiation absorbed. Ionizing radiation could potentially be used in the food processing industry since it damages DNA molecules very effectively.
Irradiation doesn't make food radioactive and is safe. Irradiated products are evaluated for food safety based on their chemical, nutritional, microbiological, and toxicological characteristics. There are three dose levels in the radiation: low, medium, and high. Depending on the unique characteristics of the materials, different radiation dosages were applied to each of these constituents. The food industry has widely used irradiation treatments to prevent sprouting and germination, postpone senescence, and stop microbiological growth. Irradiation is being utilised to lengthen the shelf life of fresh-cut food, either alone or in conjunction with other traditional preservation techniques. Food products exposed to radiation are not rendered radioactive for two seasons. First off, cobalt-60 does not become radioactive when exposed to the gamma rays employed in food radiation. Second, food cannot become contaminated with radioactive radiation because it never comes into direct contact with the source. The FAO/WHO label for irradiated food uses the radura international symbol to recognise this fact.
This document provides an overview of food irradiation, including its sources, types, benefits, and demerits. Food irradiation involves exposing food to ionizing radiation like gamma rays, x-rays, or electron beams to kill harmful bacteria and pathogens. It extends shelf life by inhibiting spoilage and can be used to sterilize food. While it reduces foodborne illness risks, higher costs and potential effects on sensory qualities and nutrients are concerns. Proper labeling and use of the lowest effective dose aims to address safety issues with the process.
Irradiation is a food preservation technique that exposes food to ionizing radiation. It can extend shelf life by reducing microorganisms and killing insects. The document discusses how irradiation works, the types of radiation sources used, its applications for seafood preservation, and factors that influence the process. Both advantages like extended shelf life and food safety, and disadvantages like potential nutrient losses are outlined.
Food irradiation is a technique that exposes food to controlled doses of ionizing radiation, such as gamma rays, x-rays, or electron beams, to eliminate microorganisms, bacteria and insects that cause food spoilage and foodborne illness. Irradiation can increase the shelf life of foods by slowing or preventing spoilage, while maintaining food quality and safety. It is approved by regulatory agencies worldwide and over 50 countries irradiate foods. The process does not make food radioactive but kills pathogens like E. coli and Salmonella to reduce foodborne illness without altering the taste or nutritional value of food.
This document provides an overview of food irradiation, including:
1. It describes food irradiation as a process that exposes food to controlled amounts of radiation like gamma rays or electron beams to kill pathogens and increase shelf life.
2. It discusses why foods are irradiated, including to eliminate bacteria and parasites that cause disease, and to reduce spoilage.
3. It provides examples of foods that are currently approved for irradiation in the US, such as spices, potatoes, and wheat flour.
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.
Food irradiation is the process of applying ionizing radiation like gamma rays, x-rays or electron beams to food to eliminate microorganisms, extend shelf life and control insects. It works by damaging DNA, proteins and other cellular components of microbes and insects. While irradiation can effectively kill pathogens and spoilage organisms, proper handling is still required. The FDA has approved irradiation of various meats, seafood, fruits and vegetables. Labeling is required for irradiated foods though not for minor ingredients. Overall, irradiation is considered a safe process when done at appropriate doses but cannot replace good hygiene practices.
Irradiation to improve quality and post harvest preservation of producesShyamala C
This document discusses the use of ionizing radiation techniques such as gamma rays and electron beams to improve the quality and shelf life of fresh fruits and vegetables. It describes several techniques that have been developed including low temperature storage, thermal processing, and removal of water. It provides details on how different types of produce respond to varying levels of radiation exposure and notes that doses below 1 kGy have been approved for use on many fruits and vegetables to reduce pathogens without negatively impacting quality. The document also discusses regulatory issues around food irradiation and labeling requirements.
Food irradiation is a food processing technique that exposes food to ionizing radiation like gamma rays, x-rays or electron beams to kill microorganisms, insects and delay spoilage. The US Army first investigated using irradiation to improve food safety in 1930. Major approvals for uses of irradiation were granted by regulatory agencies starting in the 1960s. Sources of radiation for food irradiation include electron beams, x-rays and cobalt-60. Irradiation can help prevent foodborne illness and extend shelf life by inhibiting microbial growth and sprouting. While it provides benefits like preserving nutrients and freshness, it also faces challenges like high costs and developing resistant microbes. Regulatory agencies worldwide have endorsed the safety of irradiated foods.
Irradiation is a food preservation technique that uses ionizing radiation like gamma rays or electron beams to kill microorganisms, extend shelf life, and alter food properties. It works by damaging cells at high doses or interfering with cell division at lower doses to kill bacteria and parasites or delay ripening without making food radioactive. Common applications include disinfesting grains and sprout inhibition, and foods approved for irradiation in the US include fresh produce, herbs, pork, potatoes, and poultry.
Food irradiation uses ionizing radiation like gamma rays, x-rays, and electron beams to sterilize and preserve foods by killing bacteria, fungi, and insects. It is considered more effective than heat or chemicals for destroying foodborne pathogens. Irradiation works by directly impairing cells' DNA or forming free radicals that damage DNA. High doses are used to kill microbes and insects, while low doses stop fruit ripening enzymes. Irradiated foods cannot become radioactive, as the process does not penetrate atomic nuclei. Units of irradiation dose are measured in Grays and Kilograys.
contract Research and Development (R&D) team of Guires Food Research Lab (FRL) has vast experience designing and developing new food products tailored to the client’s goals.
Contact us
+91 9566299022
info@foodresearchlab.com
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
Food irradiation is a process that uses ionizing radiation like gamma rays to sterilize or extend the shelf life of food. It can effectively eliminate microbes like Salmonella and E. coli. The main advantages are preventing foodborne illness, improving preservation and control of insects. Foods are approved for irradiation up to certain maximum doses without becoming radioactive themselves. Regulations require irradiated foods be labeled as treated with ionizing energy or irradiation. Overall, irradiation is a useful technique to enhance food safety when used as part of proper food handling practices.
The document discusses the chemical, nutritional, and microbiological changes that occur in foods subjected to ionizing radiation. It describes the main sources and types of radiation used for food irradiation, including gamma rays from cobalt-60 and cesium-137. The document outlines how radiation dose is measured in Grays and discusses the effects of different dose levels. It also explains how radiation can generate radiolytic products in foods through primary and secondary reactions and discusses the effects on major food constituents like proteins, lipids, carbohydrates, and vitamins. The document concludes by noting how ionizing radiation directly damages microbial nucleic acids, producing lesions that can be lethal or mutagenic depending on the type of DNA breakage incurred.
Chemical Nutritional and microbiological changes in IrradiationShyamala C
The document discusses the chemical, nutritional, and microbiological changes that occur in foods subjected to ionizing radiation. It describes the main sources and types of radiation used for food irradiation, including gamma rays from cobalt-60 and cesium-137. The document outlines how radiation dose is measured in Grays and discusses the effects of different dose levels. It also explains how radiation can generate radiolytic products in foods through primary and secondary reactions and discusses the effects on major food constituents like proteins, lipids, carbohydrates, and vitamins. The document concludes by noting how ionizing radiation directly damages microbial nucleic acids, producing lesions that can be lethal or mutagenic depending on the type of DNA breakage incurred.
Food irradiation uses ionizing radiation like gamma rays, x-rays, or electron beams to kill microorganisms and insects in food to reduce spoilage and prevent foodborne illness. It can disinfest, inhibit sprouting, extend shelf life, and improve food quality and safety. Irradiation is a cold process that doesn't significantly raise food temperatures. It is used for fruits, vegetables, spices, meat, seafood, and more. Common applications include disinfestation, sprout inhibition, pathogen reduction, and extending shelf life.
More Related Content
Similar to use of irradiation in food preservation ..ppt file
The document discusses the irradiation process used to sterilize and preserve food. It describes how irradiation works by damaging microorganisms through direct and indirect effects. Common sources of ionizing radiation used in food irradiation are gamma rays, x-rays, and electron beams. Irradiation is effective at inactivating bacteria, parasites and insects while extending the shelf life of foods like meat, produce and spices. The appropriate radiation dose depends on the target organism and desired effect.
Irradiation is a non-thermal food preservation technique used to lengthen and improve the shelf life of fresh or processed foods. Food irradiation is a non-chemical, energy-efficient method of preparing food that can aid in lowering the significant losses brought on by food deterioration or contamination by dangerous bacteria and other parasite life forms. A carefully regulated amount of ionising radiation, such as gamma rays released by radionuclides (such as cobalt-60 and caesium-137), X-rays, and high energy (10 MeV) electrons produced by machine sources, is used to irradiate food. Various effects, which include decreased storage losses, increased shelf life, and enhanced microbiological and parasitological safety of foods, can be obtained depending on the dose of radiation absorbed. Ionizing radiation could potentially be used in the food processing industry since it damages DNA molecules very effectively.
Irradiation doesn't make food radioactive and is safe. Irradiated products are evaluated for food safety based on their chemical, nutritional, microbiological, and toxicological characteristics. There are three dose levels in the radiation: low, medium, and high. Depending on the unique characteristics of the materials, different radiation dosages were applied to each of these constituents. The food industry has widely used irradiation treatments to prevent sprouting and germination, postpone senescence, and stop microbiological growth. Irradiation is being utilised to lengthen the shelf life of fresh-cut food, either alone or in conjunction with other traditional preservation techniques. Food products exposed to radiation are not rendered radioactive for two seasons. First off, cobalt-60 does not become radioactive when exposed to the gamma rays employed in food radiation. Second, food cannot become contaminated with radioactive radiation because it never comes into direct contact with the source. The FAO/WHO label for irradiated food uses the radura international symbol to recognise this fact.
This document provides an overview of food irradiation, including its sources, types, benefits, and demerits. Food irradiation involves exposing food to ionizing radiation like gamma rays, x-rays, or electron beams to kill harmful bacteria and pathogens. It extends shelf life by inhibiting spoilage and can be used to sterilize food. While it reduces foodborne illness risks, higher costs and potential effects on sensory qualities and nutrients are concerns. Proper labeling and use of the lowest effective dose aims to address safety issues with the process.
Irradiation is a food preservation technique that exposes food to ionizing radiation. It can extend shelf life by reducing microorganisms and killing insects. The document discusses how irradiation works, the types of radiation sources used, its applications for seafood preservation, and factors that influence the process. Both advantages like extended shelf life and food safety, and disadvantages like potential nutrient losses are outlined.
Food irradiation is a technique that exposes food to controlled doses of ionizing radiation, such as gamma rays, x-rays, or electron beams, to eliminate microorganisms, bacteria and insects that cause food spoilage and foodborne illness. Irradiation can increase the shelf life of foods by slowing or preventing spoilage, while maintaining food quality and safety. It is approved by regulatory agencies worldwide and over 50 countries irradiate foods. The process does not make food radioactive but kills pathogens like E. coli and Salmonella to reduce foodborne illness without altering the taste or nutritional value of food.
This document provides an overview of food irradiation, including:
1. It describes food irradiation as a process that exposes food to controlled amounts of radiation like gamma rays or electron beams to kill pathogens and increase shelf life.
2. It discusses why foods are irradiated, including to eliminate bacteria and parasites that cause disease, and to reduce spoilage.
3. It provides examples of foods that are currently approved for irradiation in the US, such as spices, potatoes, and wheat flour.
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.
Food irradiation is the process of applying ionizing radiation like gamma rays, x-rays or electron beams to food to eliminate microorganisms, extend shelf life and control insects. It works by damaging DNA, proteins and other cellular components of microbes and insects. While irradiation can effectively kill pathogens and spoilage organisms, proper handling is still required. The FDA has approved irradiation of various meats, seafood, fruits and vegetables. Labeling is required for irradiated foods though not for minor ingredients. Overall, irradiation is considered a safe process when done at appropriate doses but cannot replace good hygiene practices.
Irradiation to improve quality and post harvest preservation of producesShyamala C
This document discusses the use of ionizing radiation techniques such as gamma rays and electron beams to improve the quality and shelf life of fresh fruits and vegetables. It describes several techniques that have been developed including low temperature storage, thermal processing, and removal of water. It provides details on how different types of produce respond to varying levels of radiation exposure and notes that doses below 1 kGy have been approved for use on many fruits and vegetables to reduce pathogens without negatively impacting quality. The document also discusses regulatory issues around food irradiation and labeling requirements.
Food irradiation is a food processing technique that exposes food to ionizing radiation like gamma rays, x-rays or electron beams to kill microorganisms, insects and delay spoilage. The US Army first investigated using irradiation to improve food safety in 1930. Major approvals for uses of irradiation were granted by regulatory agencies starting in the 1960s. Sources of radiation for food irradiation include electron beams, x-rays and cobalt-60. Irradiation can help prevent foodborne illness and extend shelf life by inhibiting microbial growth and sprouting. While it provides benefits like preserving nutrients and freshness, it also faces challenges like high costs and developing resistant microbes. Regulatory agencies worldwide have endorsed the safety of irradiated foods.
Irradiation is a food preservation technique that uses ionizing radiation like gamma rays or electron beams to kill microorganisms, extend shelf life, and alter food properties. It works by damaging cells at high doses or interfering with cell division at lower doses to kill bacteria and parasites or delay ripening without making food radioactive. Common applications include disinfesting grains and sprout inhibition, and foods approved for irradiation in the US include fresh produce, herbs, pork, potatoes, and poultry.
Food irradiation uses ionizing radiation like gamma rays, x-rays, and electron beams to sterilize and preserve foods by killing bacteria, fungi, and insects. It is considered more effective than heat or chemicals for destroying foodborne pathogens. Irradiation works by directly impairing cells' DNA or forming free radicals that damage DNA. High doses are used to kill microbes and insects, while low doses stop fruit ripening enzymes. Irradiated foods cannot become radioactive, as the process does not penetrate atomic nuclei. Units of irradiation dose are measured in Grays and Kilograys.
contract Research and Development (R&D) team of Guires Food Research Lab (FRL) has vast experience designing and developing new food products tailored to the client’s goals.
Contact us
+91 9566299022
info@foodresearchlab.com
Application of irradiation technology in food industrysujayasree o.j
The technology of food irradiation is popularly accepted and surely merit serious consideration by public health authorities, industry and consumer group worldwide.
Its application potential is very diverse, from inhibition of sprouting of tubers and bulbs to production of commercially sterile food products.
This technology can be utilized effectively as a novel postharvest technique to reduce postharvest losses,increase the quality of international trade of food and preserve the quality of food.
These potentialities of technology currently driving the worldwide momentum towards commercial use of food irradiation.
Food irradiation is a process that uses ionizing radiation like gamma rays to sterilize or extend the shelf life of food. It can effectively eliminate microbes like Salmonella and E. coli. The main advantages are preventing foodborne illness, improving preservation and control of insects. Foods are approved for irradiation up to certain maximum doses without becoming radioactive themselves. Regulations require irradiated foods be labeled as treated with ionizing energy or irradiation. Overall, irradiation is a useful technique to enhance food safety when used as part of proper food handling practices.
The document discusses the chemical, nutritional, and microbiological changes that occur in foods subjected to ionizing radiation. It describes the main sources and types of radiation used for food irradiation, including gamma rays from cobalt-60 and cesium-137. The document outlines how radiation dose is measured in Grays and discusses the effects of different dose levels. It also explains how radiation can generate radiolytic products in foods through primary and secondary reactions and discusses the effects on major food constituents like proteins, lipids, carbohydrates, and vitamins. The document concludes by noting how ionizing radiation directly damages microbial nucleic acids, producing lesions that can be lethal or mutagenic depending on the type of DNA breakage incurred.
Chemical Nutritional and microbiological changes in IrradiationShyamala C
The document discusses the chemical, nutritional, and microbiological changes that occur in foods subjected to ionizing radiation. It describes the main sources and types of radiation used for food irradiation, including gamma rays from cobalt-60 and cesium-137. The document outlines how radiation dose is measured in Grays and discusses the effects of different dose levels. It also explains how radiation can generate radiolytic products in foods through primary and secondary reactions and discusses the effects on major food constituents like proteins, lipids, carbohydrates, and vitamins. The document concludes by noting how ionizing radiation directly damages microbial nucleic acids, producing lesions that can be lethal or mutagenic depending on the type of DNA breakage incurred.
Food irradiation uses ionizing radiation like gamma rays, x-rays, or electron beams to kill microorganisms and insects in food to reduce spoilage and prevent foodborne illness. It can disinfest, inhibit sprouting, extend shelf life, and improve food quality and safety. Irradiation is a cold process that doesn't significantly raise food temperatures. It is used for fruits, vegetables, spices, meat, seafood, and more. Common applications include disinfestation, sprout inhibition, pathogen reduction, and extending shelf life.
Similar to use of irradiation in food preservation ..ppt file (20)
2. Use of Irradiation
“It is the process of exposing food
and food packaging to ionizing
radiation, such as from Gamma
rays, X-rays or electron beam.”
3. Waves
Involves the transport of energy without the
transport of matter.
Important Definitions
Wavelength
Distance between corresponding
points of two consecutive waves.
Frequency
The number of waves that pass a
fixed point in unit time.
4. Kinds of waves
Mechanical waves
Require medium for their transportation.
Electromagnetic waves
Do not require medium for their
transpotation.
Kinds of waves
10. Wavelength (“Angstrom”)
Smaller wavelengths are normally described in
Angstrom or nanometers (nm)
Frequency is designated by Hertz or multiple
of Hertz (HZ, KHZ, MHZ)
Energy absorbed by food is measured in Gray .
1Gray = 1 Joule/Kg
The earlier unit for this m,easurement was “rad”.
Electromagnetic Waves
Units of measurement
11. Sources of Electromagnetic Radiation
• Microwave are produced by magnetron tube.
• Ultraviolet radiations are emitted by very hot bodies, e.g
electric arc or by electric discharge through gases.
• X-rays are generated from machine sources operated at
energy level of 5 micron electron volts (Mev).
• Gamma rays are emitted from the radionucleoide 60Co .
• Electrons are generated from machine sources operated
at or below an energy level of 10 Mev.
12. Gamma rays and X-rays and highly accelerated
electrons are commonly used for Food
Preservation.
Promote changes that may lead to mutation and
death of the cell.
Use to kill insects and microorganisms in Food.
Uses of U.V Radiations
Uses of Ionizing Radiations
Are employed in sterilizing equipment.
Treatment of water for beverages.
In treating Pickles, Vinegar.
In the storage and packing of cheese.
16. Sprout Inhibition
• Sprout Inhibition in potatoes, onions and garlic.
• Use of radiation at level of 30 to 150 Gy.
• Extends their storage life.
17. • Irradiation helps in disinfestation of
insects.
• Requires short period of time.
• Delays ripening and increases shelf life
of food.
• O.2 kGy is sufficient to destroy insect
eggs and larvae.
Insect disinfestation
19. Application of radiation pasteurization
It can be applied to:
1. Decline populace of microbes in dry and spicy ingredients. It is
designed to kill or deactivate food spoiling microbes.
2. To kill spore forming microbes
Radurization
It is a process of food irradiation in which certain packaged
and non packaged foods are treated with mild ionizing
radiation dose usually less than 10kGray but sufficient to
eliminate or to significantly reduce the number of pathogen
and to extend the shelf life.
• Spices which carry heavy contamination of microbes can
be successfully decontaminated by this technique.
• Shelf life of strawberries and fish can be extended by
radurization.
20. Radicidation
• Radicidation ia a specific case of food irradiation
where the dose of ionizing radiation applied to the
food sufficient to reduce the number of viable non
spore forming pathogenic bacteria to such a level
that none are detectable when the treated food is
examined by any recognized method.
• Food can be made safe for human consumption by
this process.
• About 10kGy are helpful in the destruction of
parasites.
22. Irradiation is largely being used to sterilize
medical devices and supplies. The required
orders of 100 kGy (10 Mrad) or higher.
Most food spoilage organisms as well as the
spores of clostridium botulinum.
Food designated for radappertization is
balanced in pre- packed and sealed under
high vacuum to remove oxygen. This is then
frozen to -40% C. and irradiation to a dose of
about 10 to 50 kg (1 to 5 Mrad) while in frozen
state.
Radiation Sterilization-Raappertization
23. Radiation Sterilization-Raappertization
A dose of up to 10 kGy has been found to present no
toxicological hazards. The adappertized food present
no health hazards.
Most research conducted in this direction has been
limited to a few foods meat ,poultry, fish ,and some
vegetables.
Dairy products has been found unsuitable for
radappertization.
Radiations sterilized food have been enjoyed by the
American astronauts and some hospital patient such
as organ transplant recipients who are confined to
special sterile environment.
24.
25. The ripening process in fruits such as
bananas, tomatoes, pears, mangoes, guavas
and others can be delayed by low dose
irradiation (250 to 350 Gy).
By some process fresh mushrooms shelf life
can be extended doubled
Did irradiation treatment, prevent the
growth of stem and opening of the caps.
Proper packing and storage temperature.
26. • The dependence on chemicals in such
processes as cured meat products can be
reduced or completely eliminated by the use
of irradiation treatment.
• This application can also use to bring about
desirable chemical changes in certain food
products.
28. • Irradiation can cause variety of change in living cell.
• Low doses of irradiation interfere with cell division and
alter biochemical reactions involved in ripening of
fruits.
• High doses can kill cells thereby destroying
microorganisms and insects.
• Irradiation also causes chemical changes in the food.
• The treated food is not heated and is shelf-stable.
• The treated food have fresh state in texture, flavor and
color.
Effect of irradiation on foods
30. Effects on Carbohydrates
In carbohydrates, oxidation as well as
condensation reactions similar to non-
enzymatic browning predominate.
It has been suggested that some
products of irradiation of sucrose may
have toxic effects on cell. Starch and
pectin are very sensitive to radiation.
Effect of irradiation on foods
31. Effects on Proteins
In proteins, deamination, oxidation,
polymerization, and decarboxylation have
been observed during irradiation.
Histidine, phenylalanine, thyroxine, sulphur-
containing amino acids are reported to be
most sensitive to the effect of irradiation.
Effect of irradiation on foods
33. EFFECT ON LIPIDS:
Many of reactions occurred due to of lipids, similar
to oxidative rancidity.
Carbonyl ( >C=0) containing compounds may be
formed.
Production of carbonyls and other potentially
dangerous substances led to vast testing of
irradiated foods.
Effect of irradiation on foods
34. ON VITAMINS:
No cooking or heating involved in “pasteurizing or
sterilizing” doses of irradiation.
Food remains in fresh state.
Losses are less if oxygen is excluded and temp during
irradiation is low.
Vitamin A,E,C,K and B-1 in food are sensitive to
irradiation.
Riboflavin, niacin and vitamin D are more stable.
Vitamin loses are caused mostly due to irradiation.
Effect of irradiation on foods
35. It is concluded that Irradiations are
important for food materials in order to
increase the shelf life of the shelf life of the
products, protect it from microbial attack,
against insect disinfestation etc.