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FOOD IRRADIATION

S.K.SARAVANA
Post Graduation - Packaging Technology
Diploma – Supply Chain Management
Six Sigma Green Belt
Bsc. (Chemistry)

HISTORY OF FOOD PRESERVATION

OLD METHODS NEWER METHODS
- Drying - Refrigeration
- Fermenting - Freezing
- Salting - Canning
- Smoking - Preservatives

Latest Method:
IRRADIATION
S.K.SARAVANA
sarvanpackaging@gmail.com

FOOD IRRADIATION
• Food Exposed to Controlled Energy
(Ionizing Radiation)
– Gamma Rays (bulk foods on shipping pallets)
– X Rays (deep penetration, requires shield)
– Electron Beam Radiation (shallow penetration)
• Radiation Kills Microorganisms w/o
Raising Food Temperature
• Does not and cannot make foods
radioactive
S.K.Saravana sarvanpackaging@gmail.com

HISTORY OF FOOD IRRADIATION
• Approved for potatoes by Canada in 1960
• 1963 First FDA approval for insect control in
wheat flour
• 1964 - Dehydrated vegetable seasoning
• 1986 - Fruit and vegetable ripening
• 1990 - Fresh and frozen poultry to control
salmonella and other pathogens

HOW IS FOOD IRRADIATED?


EFFECTS OF FOOD IRRADIATION
• Prevent Food Poisoning By Reducing
– E. Coli )157:H7 (Beef)
– Salmonella (Poultry)
– Campylobacter (Poultry)
– Parasites
• Prevent Spoilage by Destroying Molds,
Bacteria and Yeast
• Control Insects and Parasite Infestation
• Increase Shelf Life by Slowing Ripening of
Fresh Fruits and Vegetables

WHAT ARE THE FOOD IRRADIATOR
SOURCES?
• Cobalt-60 and Cesium-137
– Emit gamma rays
– Sealed in container - never touches food
– Can be recycled

• Beta or X-rays
– Produces no waste outside of the machine used to
produce the radiation


IRRADIATION PROCESSES

• Sterilization
• Pasteurization
• Disinfestation
• Sprout Inhibition
• Delay of Ripening
• Physical Improvements


IRRADIATION STERILIZATION
• Very high dose used to kill
all organisms
• Sterilization of > 50%
disposable medical
instruments
• Food sterilization – NASA &
BARC


IRRADIATION PASTEURIZATION

• Reduces remaining
number of living
organisms
• Prevent growth of
mold
• Kills bacteria and
parasites

RADIATION DISINFESTATION
• Kills insects and
parasites in grains and
other stored foods
• Fewer chemical
residues on fruits and
vegetables
• Does not prevent
against re-infestation

PHYSICAL IMPROVEMENTS

• Inhibit sprouting of potatoes,
onions and garlic
• Delay of ripening for
strawberries, mangoes,
bananas, tomatoes, etc.
• Improvement in fruit texture
and meat color


IS IRRADIATED FOOD
ACCEPTED?


• Affected by Irradiation label declaration
• Tested by consumer surveys, limited
market testing and retail sales
• Affected by perception that irradiation
equals radioactive
• 72% of consumers have heard of
irradiation but 30% of those think
irradiated foods are radioactive (American
Survey)
• Survey found that education increases
acceptance

IS IRRADIATED FOOD SAFE TO USE?

• Food is not radioactive
at energies used in
irradiation
• Below 10 kGy there are
no known toxicological,
microbiological, or
nutritional problems


WHAT ARE THE BENEFITS OF FOOD
IRRADIATION?
• Disease causing germs are reduced
or eliminated
• Nutritional value of the food is
preserved
• Decreases incidence of food borne
illness
• Reduced spoilage in global food
supply
• Increased level of quality assurance


SYMBOL FOR FOOD IRRADIATION


IRRADIATION USE BY COUNTRY


U.S. FOOD & DRUG ADMINISTRATION APPROVALS FOR
IRRADIATED FOODS
FOOD APPROVED USE Maximum Dose

Spices and dry vegetable Decontaminates and controls insects 30 kGy
seasoning and microorganisms
Dry or dehydrated 10 kGy
Controls insects and microorganisms
enzyme preparations
1 kGy
All foods Controls insects

1 kGy
Fresh foods Delays maturation

Controls disease-causing 3 kGy
Poultry
microorganisms
4.5 kGy (fresh), 7
Red meat (such as beef, Controls spoilage and disease-
kGy (frozen)
lamb and pork) causing microorganisms

Gy=1 Gray, or 100 rad (radiation absorbed dose)/kilogram. kGy=1000 Grays.

PACKING MATERIALS
Packaging Materials Max Dose [kGy]
Nitrocellulose- 10
coated cellophane
Glassine paper 10
Wax-coated 10
paperboard
Polyolefin film 10
Kraft paper 0.5
Polyethylene 10
terephthalate film
Polystyrene film 10
Rubber hydrochloride 10
film
Vinylidene chloride- 10
vinyl chloride
copolymer film S.K.Saravana sarvanpackaging@gmail.com

PACKING MATERIALS
Packaging Materials Max Dose [kGy]

Ethylene-vinyl 30
acetate copolymer

60
Vegetable parchment

Polyethylene film 60

Polyethylene 60
terephthalate film
60
Nylon 6 [polyamide-6]

60
Vinyl chloride-vinyl
acetate copolymer film

TRADE ISSUES & IRRADIATION

• Lack of Approval or Positive Approval Lists
• Different Regulations Among Countries
• Misinformation
• Cost
• Skepticism About the ‘Science’
• Need for Better Data on What is Traded


FOOD IRRADIATION – THE FUTURE
• Implementing irradiation in meat and poultry
• Processing industries
• Develop suitable packaging
• Develop methods to detect irradiated foods
• Education of public
• Additional research


CONCLUSION
• Regulatory Approvals Will Dominate in
Near Term
• Consumer Acceptance May Be Major
Issue in Some Countries
• Cost Impacts on International
Competitiveness Could Reduce Trade
• No Definitive Policy In Many
Countries, Especially Africa, Limit Use
& Acceptance

THANK YOU


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Food Irradiation_S.K.Saravana

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