Food Irradiation: Insuring Your Food

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Benefit or Risk?
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Food irradiation is the process of exposing food
to controlled levels of ionizing radiation to
kill harmful bacteria, pests, or parasites, or to
preserve its freshness. The process of food
irradiation is often called cold pasteurization,
because it kills harmful bacteria without heat.
What Is Food Irradiation?
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Why Allow Food Products to Be Irradiated?

• The use of irradiation can
• Decrease the loss of food due to insect
  infestation, foodborne pathogens, and spoilage.
• Decrease consumer concern over foodborne illness.
• Help governments respond to the growing
  international trade in food products.

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Significant Dates in Food Irradiation History

• 1895 First paper published with the idea of
  irradiating food
• 1920 Discovery that irradiation could be used
  to preserve food
• Early 1950s Atoms for Peace studies performed
• 1957 First commercial use to kill insects and
  insect eggs in spices in Germany
• 1963 Approved to eliminate insect infestation
  for wheat and wheat flour
• 1964 Approved to prevent sprouting in potatoes
• 1970s NASA uses irradiated food for astronauts

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Significant Dates in Food Irradiation History

• 1983 Approved for herbs, spices, and seasonings
• 1985 Approved to control trichinella spiralis
  in pork
• 1986 Approved to control insects and maturation
  of fruits and vegetables
• 1990 Approved by FDA to control bacteria in
  poultry (approved by USDA in 1992)
• 1997 Approved by FDA to control microorganisms
  for red meats (approved by USDA in 2000)
• 2000 Approved for shell eggs
• 2002 Petition pending for irradiation of
  seafood, sprouts, and ready-to-eat foods

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How Does Irradiation Work?
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Several Energy Sources Can Be Used to Irradiate
Food

• Gamma Rays
• Electron Beams
• X-rays

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Ionizing radiation is a type of energy similar to
radio and television waves, microwaves, and
infrared radiation.The nature of the energy is
defined by the wavelength of the energy. As the
wavelength gets shorter, the energy of the wave
increases.As with all types of radiation, when
considering possible health effects, you must
consider the dose.
Technically Speaking
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Dose and Effect of Radiation

• The dose is the amount of radiation used to
  expose food.
• The dose is controlled by the intensity of the
  radiation and the length of time the food is
  exposed to the source.
• The dose permitted for use in food varies
  according to the type of food and the desired
  action. Treatment levels have been approved by
  FDA as follows

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Dose and Effect of Radiation

• Low doses, lt 1 kGy
• Control insects in grains and fruits
• Inhibit sprouting in tubers
• Delay the ripening of some fruits/vegetables
• Reduce the problems of parasites in products of
  animal origin, (e.g., trichinella spiralis in
  pork)

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Dose and Effects of Radiation

• Medium doses, (1-10 kGy)
• Control Salmonella, Shigella, Campylobacter,
  Yersinia, Listeria and E. coli in meat, poultry,
  and fish
• Delay mold growth on strawberries and other
  fruits

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Dose and Effects of Radiation

• High doses, (gt than 10 kGy)
• Kill microorganisms and insects in spices
• Commercially sterilize foods, destroying all
  microorganisms of public health concern (i.e.,
  special diets for people with weakened immune
  systems)

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Minimal Changes Associated with Food Irradiation

• Not all fresh produce is suitable for
  irradiation.
• Some treated foods may taste slightly different.
• Nutritional value of food is virtually unchanged.
• Some chemical changes occur.

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The Extent of Use of Food Irradiation

• Worldwide, almost 40 countries permit the use of
  irradiation on over 50 different foods, and an
  estimated 500,000 tons of food are irradiated
  annually.

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Regulators of Food Irradiation

• Food and Drug Administration
• U.S. Department of Agriculture
• Animal and Plant Health Inspection Service
• Food Safety and Inspection Service
• Nuclear Regulatory Commission
• Occupational Safety and Health Administration
• Department of Transportation

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The International Food Irradiation Symbol The
Radura
Treated with Radiation Treated by Irradiation
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Treated by Irradiation
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Government Regulations Require Labels on
Irradiated Food at the Retail Level
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Organizations that Endorse Food Irradiation

• World Health Organization
• American Medical Association
• Institute of Food Technologists
• American Council on Science and Health
• Food and Agriculture Organization
• American Dietetic Association

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Acceptance of Irradiated FoodsConsumer Attitudes
Are Changing

• While many consumers are unfamiliar with food
  irradiation, consumer research shows that, as
  more and more factual information is provided,
  the public increasingly views irradiation in a
  more positive light.

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Consumer Surveys Indicate As consumers
become more educated about food irradiation, they
are more likely to purchase the foods.
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Will Irradiated Food Be More Expensive?
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GAO Report Irradiation Benefits Outweigh Risks
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Fight BAC! Tips

• Clean Wash hands and surfaces often
• Separate Dont allow cross contamination
• Cook Cook to proper temperatures
• Chill Refrigerate promptly

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In Conclusion

• Consumers are gaining knowledge about the
  benefits of food irradiation and its potential to
  reduce the risk of foodborne disease, but the
  process is not a replacement for proper food
  handling practices. Irradiation, like other
  prevention methods, is but one method used to
  prevent foodborne illness.

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Food Irradiation A Safe Measure

• Consumer brochure
• available on the Web at these locations
• FDA www.fda.gov/
• FMI www.fmi.org

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Food Irradiation A Global Food Safety Tool

• Consumer brochure
• available at the following
• Web locations
• IFIC www.ific.org/proactive/newsroom/release.vtm
  l?id20641
• ICGFI www.iaea.org/icgfi