FOOD IRRADIATION OBJECTIVES 1 Alternative method for food

FOOD IRRADIATION OBJECTIVES 1. Alternative method for food treatment; 2. What is food irradiation? 3. Benefits and changes of foodstuffs.

FOOD IRRADIATION 1. Waves and energy 1

FOOD IRRADIATION 1. Energy - >10 ke. V 2

FOOD IRRADIATION 2. Types of irradiation used in the food technology 2. 1. Non-ionizing - thermal - microwaves - UV light – stimulation of resveratrol production in grapes; microorganisms killing UV treatment – might not remove all the microorganisms, especially those in the inner part of larger particles UV treatment is applicable for disinfection of water, air, fruit juices etc. 3

What is Food Irradiation? • New commercial technology to eliminate disease-causing germs • Comparable to heat pasteurization • Used for decades in NASA space missions • already used for sterilization of: – medical devices, supplies and implants – wine corks and other food packaging materials – cosmetic ingredients

How Does Food Irradiation Help? • food is exposed to carefully controlled amounts of radiation • radiation damages DNA of microbes and parasites – disease-causing germs are reduced – bacteria which cause spoiling are reduced – sprouting is slowed or stopped

What are the Results of Food Irradiation? • When used in conjunction with proper food handling procedures: – food-borne diseases are reduced or eliminated – shelf-life is increased – the nutritional value of the food is preserved – the food does not become radioactive – dangerous substances do not appear in the foods

FOOD IRRADIATION 5 2. Types of irradiation used in the food technology 2. 2. Ionizing – allowed in more than 50 countries 1958, Stuttgart, Germany (the first commercially used irradiation – treatment of spices) Approval Food Purpose 1963 Wheat flour Control of mold 1964 White potatoes Inhibit sprouting 1986 Pork Kill Trichina parasites 1986 Fruit and vegetables Insect control Increase shelf life 1986 Herbs and spices Sterilization 1990 - FDA 1992 - USDA Poultry Bacterial pathogen reduction 1997 - FDA 1999 - USDA Meat Bacterial pathogen reduction

FOOD IRRADIATION 2. Types of irradiation used in the food technology 2. 2. Ionizing – concerns and regulations 1). safety 2). price – 3 -5 millions $ (UHT equipment – 1. 5 -2 millions $; equipment for chemical treatment of fruits – 1 million $) 3). consumers’ perception 4). in Europe – the most treated product are frogs' legs, chiken meat and dried herbs and spices Radura – symbol of irradiated food 6

Facility Accidents and Waste • Severe accidents are not possible – electron beam and x-ray sources can be easily turned off – gamma ray sources cannot blow up • The facility itself cannot become radioactive • no radioactive waste – used Co-60 gamma sources can be recycled/regenerated

FOOD IRRADIATION 2. Types of irradiation used in the food technology 2. 2. Ionizing – effect of irradiation Type of food Effect of Irradiation Meat, poultry Destroys pathogenic fish organisms, such as Salmonella, Campylobacter and Trichinae Perishable foods Delays spoilage; retards mold growth; reduces number of microorganisms Grain, fruit Controls insect vegetables, infestation dehydrated fruit, spices and seasonings Onions, carrots, potatoes, garlic, ginger Inhibits sprouting Bananas, mangos, papayas, guavas, other non-citrus fruits Delays ripening avocados, natural juices. Grain, fruit Reduces rehydration time Some foods – undesirable: milk (flavor) Peaches and nectarines – softening. 7

FOOD IRRADIATION 2. Types of irradiation used in the food technology 2. 2. Ionizing – sources γ – rays: cobalt-60, cesium-137 Х – rays: obtained when electrons beam hits surface of tantalum or tungsten metals. 8

FOOD IRRADIATION 2. Types of irradiation used in the food technology 2. 2. Ionizing – devices γ–rays – cobalt-60, cesium-137 Х–rays – obtained when electrons beam hits surface of tantalum or tungsten metals. 9

! FOOD IRRADIATION 10 2. Types of irradiation used in the food technology 2. 2. Ionizing – dosage and applications Irradiation Bellow 1 k. Gy (weak) -Inhibition of germination; -Decontamination; -Retardation of physiological processes; Between 1 to 10 k. Gy (intermediate) -Prolonging the storage time; -Elimination of pathogenic microorganisms; -Improve of overall technological process; Between 10 to 50 k. Gy (strong) -Industrial sterilization; -Disposal of some unwanted substances. Dosage, k. Gy Products 0. 05 -0. 15 -0. 50 -1. 00 Potatoes, onion, garlic; Cereals, vegetables, fish; Fresh vegetables and fruits 1. 00 -3. 00 1. 00 -7. 00 Fish, strawberries; Fresh and frozen sea products and meat (chicken); Increase of grape juice, dehydration of vegetables 2. 00 -7. 00 30 -50 10 -50 Meat (birds, sea products), ready-to-cook food; Spices and herbs 1 Gy (Gray) – 1 Joule radiation energy absorbed by 1 kg of matter

! FOOD IRRADIATION 3. Changes of food components – carbohydrates are generally stable 11

FOOD IRRADIATION 12 3. Changes of food components Ionizing radiation – lead to destruction of anthocyanins (and some pigments) Ionizing radiation – lead to formation of new type of components 2 -alkylcyclobutanones (2 -ACBs). NUTRITION AND CANCER, 44(2), 188– 191 !

FOOD IRRADIATION 13 3. Changes of food components Amounts are for 2. 2 pounds (1 kilogram) cooked chicken* Vitamin Non-irradiated sample Irradiated sample Vitamin A (IU) 2200 2450 Vitamin E (mg) 3. 3 2. 15 Thiamin (mg) 0. 58 0. 42 Riboflavin (mg) 2. 10 2. 25 Niacin (mg) 58. 0 55. 5 Vitamin B 6 (mg) 1. 22 1. 35 Vitamin B 12 (mg) 21 28 Pantothenic acid (mg) 13 17 0. 23 0. 18 Folic acid (mg) *E. S. JOSEPHSON, M. H. THOMAS, W. K. CALHOUN. Nutritional Aspects of Food Irradiation: An Overview. Journal of Food Processing and Preservation. Volume 2, Issue 4, Date: September 1978, Pages: 299 -313.

FOOD IRRADIATION More information: https: //www. youtube. com/watch? v=3 No. Iw. XZFofg; https: //www. youtube. com/watch? v=_9 vw. S 3_s 1 b 4 14