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Food Irradiation?
New Technologies Report Date 16th May ,
2023? ?
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INTRODUCTION

• Irradiation of food is a processing and
  preservation method that produces outcomes
  comparable to pasteurisation or freezing. The
  product is exposed to radiation or ionising
  energy doses during this process. Irradiation
  increases a product's shelf life at low levels.
  Insects, mould, bacteria, and other potentially
  hazardous microorganisms are killed during this
  process at greater concentrations.
• It is permitted to irradiate food using three
  different forms of ionising radiation.?
• The greatest energy of machine-produced electron
  beams is 10 million electron volts (MeV).?
• X-rays produced by mechanical sources have a
  maximum energy of 5 MeV.?
• Co-60 or Ce-137, with corresponding energies of
  1.33 and 0.67 MeV, both generate gamma rays.?

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Forms of radiation
Electron beams

• The streams of extremely rapidly moving electrons
  created by electron accelerators are known as
  electron beams. Since they can only pierce a food
  product an inch and a half deep, electron beams
  are only used in specific situations for
  irradiating food. ?
• Shipping cartons (pre-packaged bulk food items)
  are not irradiated with electron beams due to
  poor penetration. Since mechanical sources
  produce electron beams, they can be turned on and
  off at will. The operator must be shielded.

CONTD...
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X-rays

• X-rays are produced by machine sources, just like
  electron beams. Since they are photons, X-rays
  have far better penetration and can pass through
  food cartons.
• X-rays can also be turned on or off at will. Due
  to higher penetration, protection is a must.?

Gamma rays

• Radioactive isotopes Cobalt-60 (Co-60) and
  Cesium-137 (Ce-137) emit gamma rays.
  Radioisotopes require shielding because, unlike
  electron beams and X-rays, they cannot be turned
  on or off voluntarily and continuously release
  gamma rays. ?
• When not in use, the Co-60 source is submerged in
  water and the lead-shielded Ce-137 source.
  Radioisotopes require periodic replenishment
  because they operate continuously. Since gamma
  rays consist of photons, they penetrate objects
  deeply 1.

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Units of irradiation

• The amount of radiation energy that is absorbed
  by food as it moves through the radiation field
  during processing is known as the radiation dose.
• ?
• "Low" dosages, less than 1 kGy
• Eliminate pests from grains and fruits.?
• Prevent tubers from sprouting.?
• Postpone the ripening of some fruits and
  vegetables.?
• Eliminate parasites from animal products (such as
  Trichinella spiralis in pork).?

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• "Medium" dosages between 1 and 10 kGy
• Eliminate E. coli, Salmonella, Shigella,
  Campylobacter, Yersinia, Listeria, and other
  pathogens from meat, poultry, and seafood.?
• Stop the development of mould on strawberries and
  other foods.

• Higher than 10 kGy "high" dosages?
• Kill pests and microbes on spices.?
• Commercial sterilisation of food eliminates
  potentially harmful bacteria. The high dose finds
  its application in special diets for those with
  compromised immune systems 2. ?

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Food Irradiation Procedure

• Ionising radiation is applied to the meal through
  gamma rays, a high-energy electron beam, or
  potent X-rays. ?
• X-rays and gamma rays are two types of radiation
  that resemble microwaves in some ways but have
  significantly greater energy and penetration.?
• Like microwaves in a microwave oven, the rays
  travel through the meal, but the food does not
  significantly heat up. Food is not radioactive
  unless it has been exposed to gamma rays.
  Electricity, which can be turned on or off,
  creates electron beams and x-rays radioactive
  material is unnecessary.?
• In both situations, it is possible to eliminate
  the organisms that cause food to spoil, including
  insects, mould, and bacteria, some of which are
  significant sources of food poisoning 3.

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Food Irradiation Procedure
Figure 1 Food products are sent to an
irradiation chamber where a beam is passed
through them 4?
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Benefits of food irradiation?

• This method of food processing has several
  advantages, such as
• ?
• Increased shelf life for some products ?
• Decreased food spoilage ?
• Decreased risk of food-borne illnesses like
  Campylobacter, Salmonella, E. coli, and Listeria
  (especially in meat, poultry, and fish) ?
• Less need for pesticides ?
• Less need for some additives, like preservatives
  and antioxidants ?
• Lower risk of importing or exporting insect pests
  concealed inside food products ?
• Reduced need for pesticides.

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Effects of irradiation

• Eggs and dairy products cannot be radioactively
  treated since the process alters their flavour or
  texture. It is possible to irradiate fruits,
  vegetables, grains, spices, and meats, including
  chicken.?
• Irradiation causes only slight alteration in the
  chemical makeup of the food. However, it depletes
  some B-group vitamins and can decrease the number
  of nutrients in specific foods. Similar losses
  happen when food is prepared or preserved using
  more conventional and well-known techniques,
  including canning or blanching 1.

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REFERENCES

• https//www.sciencedirect.com/science/article/abs/
  pii/S0308814619302730
• https//kasianparto.ir/wp-content/uploads/2022/12/
  foodirradiation.pdf
• https//kasianparto.ir/wp-content/uploads/2023/02/
  MCMS.MS_.ID_.000574.pdf
• https//www.cdc.gov/foodsafety/communication/food-
  irradiation.html

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THANK YOU
M1. 20
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