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Irradiation of Food CASA Annual Meeting2001

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Title: Irradiation of Food CASA Annual Meeting2001


1
Irradiation of FoodCASA Annual Meeting-2001
  • Catherine N. Cutter
  • Department of Food Science
  • Penn State University

2
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

3
History of Irradiation
  • Discovery that uranium is radioactive 1896
  • ?-rays found to destroy bacteria in food 1900
  • Patents issued for food irradiation 1905
  • Electron-beam accelerator invented 1940
  • X-rays found to preserve ground beef 1943
  • U. S. Army tests irradiation on foods 1950s
  • U. S. government approves irradiation
  • for wheat flour, potatoes 1963-4
  • NASA sterilizes food with irradiation 1970s
  • Irradiation approved for herbs, spices,
    seasonings 1983
  • Irradiation approved by USDA for control
  • of trichinosis in pork 1984
  • Irradiation approved for control of insects
  • and maturation of fruits and vegetables 1986

4
History of Irradiation
  • USDA approves irradiation for control of
  • Salmonella spp. in poultry 1990
  • FDA petitioned for approval of irradiation
  • for fresh red meat 1994
  • FDA approves irradiation for red meat 1997
  • FDA petitioned for approval of irradiation
  • for processed/RTE meat and poultry 1999
  • USDA approves irradiation for fresh and
  • frozen meat 2000
  • FDA approves irradiation for eggs 2000
  • FDA petitioned for approval of irradiation
  • for sprouts 2000
  • FDA petitioned for approval of irradiation
  • for seafood
    2001

5
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

6
Irradiation.also known as
  • Ionizing radiation
  • Surface pasteurization
  • Electronic pasteurization
  • E-beam sterilization/pasteurization

7
Electromagnetic Spectrum
8
  • Gamma (?) rays
  • energy comes from decay of radioactive isotopes
    (Cobalt-60 and Cesium-137) short half life25
    years
  • isotope is contained and stored in pool of water
    (radiation shield) and raised when product is
    exposed to ?-rays
  • facility is concrete chamber with 6-12 thick
    walls
  • completely penetrates product and packaging
    (pallets)
  • process 200 million lbs/year
  • estimate of pennies/lb

9
Gamma (?) rays
10
Gamma (?) rays
11
Gamma (?) rays
12
  • Electron-beam
  • electricity is power source-switch on and off
  • uses stream of high-energy electrons accelerated
    at near the speed of light
  • electrons are showered on the product
  • facilities are shielded with concrete or steel
    walls
  • penetrates approximately 2-3 of product and
    packaging
  • ideal for thin ground beef patties
  • can process 26,400 lbs in one hour
  • estimated cost of 0.05/lb for in-plant system
  • 0.15/lb for off-site system (product is
    transported to facility, unloaded, unpacked,
    treated, repacked, reloaded)

13
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15
Dosimeter
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17
  • X-rays
  • energy comes from electrical source that produces
    a beam of accelerated electrons that collide with
    metallic target
  • facility enclosed in 6-12 thick concrete walls
  • penetrates 12 or more of product and packaging
  • process 2,640 lbs/hour
  • estimate of 0.05/lb
  • ideal for whole chickens and turkeys

18
Dual X-Ray E-Beam System
19
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

20
Biological Effects of Irradiation
21
Biological Effects of Irradiation
  • Irradiation can directly impair critical cell
    functions or components (DNA)
  • Single strand breaks (repairable in most cases)
  • Double strand breaks (not repairable in most
    cases)
  • Irradiation can indirectly form radiolytic
    products/free radicals from water (oH, oOH)?DNA
    damage

22
Factors affecting irradiation effectiveness
against microorganisms in foods
  • Growth phase
  • Type of food
  • Moisture content
  • Temperature of food
  • Presence of oxygen

23
Irradiation Dosage
  • Dose - amount of energy transferred
  • rad - old unit
  • gray (Gy) - new unit
  • very large dose 1 million rad 10kGy
  • or 1kGy 100,000 rad
  • 1 chest X-ray .01 rad
  • natural background 0.1 rad/year

24
Approximate doses of radiation needed to kill
various organisms
25
Effect of Irradiation on Pathogens Population
(log10 CFU/g) - killed by
26
Levels of Food Irradiation
  • Radurization (low)
  • vegetable sprouting, fruit ripening, insect
    sterilization
  • Radicidation (medium) 1-10 kGy
  • kills most pathogens and many food spoilage
    organisms, kills insects and parasites
  • Rappertization (high) 10kGy
  • can sterilize by killing all bacteria and viruses

27
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

28
Current Uses of Irradiation Pharmaceutical/Medica
l
  • -Airways and tubes
  • Alcohol wipes
  • Bandages
  • Blood
  • Contact Lenses
  • Cotton Balls
  • Dental anchors, burrs and sponges
  • Drug mixing/dispensing systems

29
Current Uses of Irradiation Pharmaceutical/Medica
l
  • Enzymes
  • Eye droppers and ointments
  • Fetal Probes
  • Instruments
  • IV Administration sets
  • Liquid detergents
  • Lubrication gels
  • OR towels
  • Petri dishes
  • Prostheses
  • Surgical Gloves
  • Surgical gowns
  • Sutures
  • Syringes and needles
  • Thermometers/cover
  • Tongue Depressors
  • Topical Ointments

30
Current Uses of Irradiation
Consumer Products
  • Adhesive bandages
  • Animal vaccines
  • Baby bottle nipples
  • Contact lens cleaning solutions
  • Cosmetics
  • Dairy and juice containers
  • Disposable baby bottles
  • Food packaging
  • Pacifiers and teething rings
  • Pet food
  • Rawhide dog toys
  • Feminine hygiene products

31
Current Approved Dosage for Foods
32
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34
Irradiation Facilities
  • 36 countries approved irradiation
  • 140 irradiation facilities
  • 115 for medical products
  • U.S.
  • 40 irradiation facilities
  • Food treatment in US
  • FOOD TECHnology Service, Plant City, FL (gamma)
  • Titan, Sioux City, IA (e-beam)
  • New Jersey (e-beam and X-ray)
  • Long Island (x-ray)
  • Chicago (e-beam) and Excel plant (e-beam)

35
Irradiation Facts
  • Irradiation is a cold process that does not
    increase the temperature significantly or alter
    characteristics of the food
  • Energy from the process dissipates and does not
    remain in the food
  • Nutritional losses due to irradiation are less or
    about the same as cooking and freezing
  • Irradiation causes chemical changes in foods
    similar to cooking, toasting, frying, and
    freeze-drying
  • Appropriate precautions (refrigeration, proper
    handling, preventing cross contamination) must be
    taken with irradiated product to ensure that
    pathogens do not present a problem

36
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

37
Labeling Requirements of Irradiated Foods
38
Treated by Irradiation Using Surebeam
Electronic Pasteurization System
39
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

40
Levels approved for meats
  • 0.3 - 1.0 kGy for control of Trichina in pork
  • up to 3.0 kGy for control of pathogens in fresh
    or frozen packaged poultry
  • up to 4.5 kGy for pathogen control in
    uncooked/refrigerated meat
  • up to 7.0 kGy for pathogen control in
    uncooked/frozen meat

41
Meat Industry Use of Irradiation
  • Only good quality, wholesome meat will be
    irradiated
  • Irradiation will not be used to destroy
    pre-formed toxins or viruses
  • Irradiation will not be adopted to cover up badly
    contaminated meat
  • Irradiation will reduce, and in some
    circumstances, eliminate pathogenic
    microorganisms in or on meat and poultry
    including Salmonella, E. coli O157H7, S.
    aureus, Listeria monocytogenes, Campylobacter
    jejuni, and Toxoplasma gondii

42
Meat Industry Use of Irradiation
  • When irradiated at certain doses and under low
    oxygen conditions, meat does not exhibit
    off-odors or off-flavors
  • Meat color (dark red) can be affected by
    irradiation under vacuum packaged conditions

43
Shelf life extension of fresh meat
44
Overview
  • History of Irradiation
  • Types of Irradiation
  • Biological Effects of Irradiation
  • Current Uses of Irradiation
  • Labeling Requirements
  • Meat Industry Use of Irradiation
  • Consumer Opinions of Irradiation

45
Consumer Concerns
  • Creation of potentially harmful, chemical
    compounds in irradiated foods
  • Loss of nutrients in irradiated foods
  • Use of irradiation to conceal contamination of
    spoiled foods
  • Exposure of employees to dangerous levels of
    radiation

46
Consumer Surveys
  • Kansas State Survey
  • Mailed educational brochure to consumers
  • Followed by questionnaire
  • Results
  • 75 said they would buy at same
  • 55 said they would buy at higher
  • - Purchase at Meat Lab
  • 70 bought irradiated poultry at same price
  • 52 bought if .10/lb higher

47
Consumer Surveys
  • American Meat Institute Survey
  • 54 would buy (after irradiation was explained)
  • University of Georgia Survey
  • 45 would buy (if labeled)
  • 17 would not
  • 38 undecided

48
Will Consumers Buy Irradiated Foods?
  • Strawberries - 1992, over 1000 pints sold in 5
    days in North Miami Beach
  • Poultry - 1993, sold out of boneless breasts in
    2 days in Northbrook, IL
  • Beef-2000, sold out of ground beef in 4 days in
    Minnesota

49
Consumer Opinions of Irradiation

In market trials of labeled irradiated foods
sold alongside the non-irradiated ones, consumers
willingly bought irradiated products, and in many
cases, expressed a preference for the irradiated
product.
results suggest that most consumers would
purchase irradiated meat and that up to 30 of
consumers would pay a premium for irradiated
product.
50
Consumer education is important
  • There is no health risk
  • There is no environmental risk
  • It will reduce (nearly eliminate) pathogens
  • It will not replace other food safety procedures
  • Low levels will not affect palatability
  • It will result in a safer product

51
Future of Irradiation
  • Approval by FDA and/or USDA
  • Use of technology for
  • RTE foods
  • Eggs
  • Sprouts
  • Seafood
  • Combination of irradiation with other
    technologies to reduce pathogens

52
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