FOOD IRRADIATION

ADVANCED NUTRITION
HFS 4352

Mohd Razif Shahril, PhD

School of Nutrition & Dietetics
Faculty of Medicine and Health Sciences
Universiti Sultan Zainal Abidin
Originally prepared by:
LAILA RUWAIDA BINTI MOHD ZAINUDDIN
Definition
• Radiation: the emission and propagation of
energy through matter or space by
electromagnetic disturbances called photons.

• Irradiation: the process of applying radiation to

matter.

• Food irradiation: application of irradiation as

ionizing energy to foods.
Why irradiate food
1. Prevention of foodborne illness
• effectively eliminates microbes; Salmonella and E. Coli
2. Preservation
• Destroy/ inactivate organisms that cause spoilage and
decomposition.
3. Control of insects
• Destroys insects e.g imported fruits.
4. Delay of sprouting and ripening
• Lengthen the longevity of products e.g: potatoes.
5. Sterilization
• Useful for patients in the hospital especially with impaired
immunity.
Sources of radiation used in food
irradiation
1. Gamma Rays are emitted from radioactive forms of the
element cobalt (Co60) or of the element cesium (Cs137).
Gamma radiation is used routinely to sterilize medical,
dental and household products and is also used for the
treatment of cancer.
2. X-rays are produced by reflecting a high energy stream
of electrons off a target substance (usually one of the
heavy metals) into food. X-rays are also widely used in
medicine and industry to produce images of internal
structures.
3. Electron beam (or e-beam) is similar to x-rays and is a
stream of high-energy electrons propelled from an
electron accelerator into food.
Dose and dose rate
• Ionizing energy processes create enough of an
absorbed dose to destroy microbes.

• Unit of absorbed dose in food is kGy (kilograys).

• Dose can be divided into three categories:

1. Radicidation
2. Radurization
3. Raddapperization
Dose and dose rate
•“Low” doses <1 kGy (Radicidation)
Controls 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)
Dose and dose rate
“Medium” dose (1~10 kGy) (Radurization)
Control Salmonella, Shigella, Campylobacter,
Yersinia, Listeria and E.coli in meat poultry and fish.
Delay mold growth on strawberries and other fruits

“High” dose (>than 10kGy) (Radapperization)

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)
Does the food become radioactive?
• To make the food become radioactive, it will
require a lot of energy; 15MeV.
• Foods are actually naturally radioactive.
• Due to natural presence of Ca, P, K, and S
elements in the food.
• Fresh foods vs irradiated foods?
• The longer the storage time of irradiated food,
more natural radioisotopes have time to undergo
decay.
Effects of irradiation on microorganisms
• Indirect effects:
Due to formation of the free radicals during radiolysis of water
molecules.

Free radicals are highly reactive - form stable products.

Combine with one another or oxygen molecules – oxidizing

agents.

Can damage bacterial cell components.

Unstable free radicals react with bacterial cell membranes to

change or damage their structure- bacterial death.
Effects of irradiation on microorganisms
Direct effects
Ionizing radiation kills microbes by damaging biomolecules of
their cells.

Incoming photon hit electrons in the atoms of microbes or food

molecules.

During the collision, photon’s energy is transferred to the

electron changing the photon’s direction.

Electron free to collide with neighboring electron.

This cause chemical bonds breakage

interrupts normal cell metabolism and division.

Effect of food irradiation on food quality
• The food molecules are made of water, lipids,
proteins, carbohydrates and vitamins.
• Radiation energy generates a degradative
reaction when it interacts with food → radiolysis.
• Products of radiolysis is known as radiolytic
products.
• Irradiation cause changes to food molecules
particularly at high doses.
• Sterilization levels causes nutrient loss and
desirables effects. E.g: ???
How does irradiation effect food quality?
• Food water
• Radiolysis of water molecules produce hydroxyl
radicals.
• Highly reactive species that can cause
characteristics associated with food spoilage
e.g: off-flavour and off-odors.
• To minimize this effects:
• Apply lowest effective irradiation dose
• Irradiate at lower temperature
• Choose appropriate packaging in terms of moisture
and oxygen barrier properties.
How does irradiation effect food quality?
• Food Lipids
• Absence of oxygen leads to cleavage of interatomic
bonds
• Producing compounds e.g. CO2, alkanes, alkenes
and aldehydes
• Presence of oxygen, lipids are highly vulnerable to
oxidation by free radicals, a process that yields
peroxide, carbonyl compounds and alcohols
• Rancidity – high unsaturated fatty acid
• To minimize effects:
• Vacuum packaged and low temperature used during
irradiation
• Adding lipid-soluble antioxidants and use lowest irradiation
dose
How does irradiation effect food quality?
• Food proteins
• Proteins are not significantly degraded at low
doses of irradiation.
• Does not inactivate enzymes involved in food
deterioration.
• Most enzymes survives higher doses
• Biological value of protein remain high
• Availability of essential amino acids is not
compromised.
How does irradiation effect food quality?
• Food Carbohydrates
• Large CHO molecules (polysaccharides) are
broken down by irradiation.
• Depolymerization reduces gelling and functional
properties such as starches and gums
• Protection by other food constituents
• Effect on simple sugar is negligible.
How does irradiation effect food quality?
• Food vitamins
• Have varying degrees on sensitivity
• Some shows sensitivity at higher dose, e.g:
Vitamin A, C, E and B1
• Sensitivity is apparent in food packaged under
air.
Does radiation create unique radiolytic
products
• Radiolytic products are unstable atoms or
molecules derived from substances naturally
present in foods treated by ionizing energy.
• A free radical is one such type of radiolytic
products.
• Formed as result of irradiation, might cause
cancer.
• Radiolytic products produced from radiation is
just the same as other radiolytic products from
conventional processing methods.
• Concentration is much more lower.
Regulation of Irradiated food
• Considered as a food additive by the FDA
• For approval for any irradiated food, FDA requires
the foods labeled with statement:
• Treated by ionizing energy/treated by irradiation
• International symbol of irradiation, Radura
• Labeling requirement apply only to foods sold in
stores
• No labeling requirement if minor ingredients in
other foods and restaurant foods.
Foods have been approved for irradiation
• FDA has approved a variety of foods for
irradiation in USA including:
• Beef and pork.
• Poultry
• Mollusk shellfish
• Shell eggs
• Fresh fruits and vegetables.
• Lettuce and spinach
• Spices and seasonings.
• Seeds for sprouting
Conclusion
• Consumer 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,
however measures have to be taken to prevent
foodborne illness.
Challenge Question
• Suppose you work at a poultry processing plant, and the
boss wants to irradiate the chicken meat, which he knows
is on average 30% contaminated, to eliminate Salmonella
sp. The plant produces both fresh (refrigerated) and
frozen chicken meat and chicken meat products. Here is
your conversation with him;
Boss : Let’s use as low a dose as possible
You : But the approval is for 1.5 to 3.0 kGy
Boss : Just because its approved, we don’t have to
go that high. Give it 1.0kGy of treatment
You : (What should your response be?)
THANK YOU