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FOOD IRRADIATION Maria del Pilar Solano, M.D. April 29, 2003

FOOD IRRADIATION Maria del Pilar Solano, M.D. April 29, 2003. What is Food Irradiation ?.

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FOOD IRRADIATION Maria del Pilar Solano, M.D. April 29, 2003

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  1. FOOD IRRADIATION Maria del Pilar Solano, M.D. April 29, 2003

  2. What is Food Irradiation ? “Process by which food is exposed to a controlled source of ionizing radiation to prolong shelf life, improve microbiologic safety, and/or reduce the use of chemical fumigants and additives”

  3. Food Irradiation Uses • Reduce insect infestation -grain, spices, fruits and vegetables • Inhibit sprouting -tubers and bulbs • Retard ripening -fruits • Inactivate parasites -meats and fish • Eliminate spoilage microbes -fruits, veggies • Extend shelf life -poultry, meat, fish, shellfish • Decontaminate -poultry and meat • Sterilize foods and feeds

  4. FOOD-BORNE ILLNESS Listeria Toxoplasma Hepatitis A Salmonella Criptosporidium E.coli. Shiguella Emer Inf Dis 1999;5: 786

  5. Irradiation Sources: • Gamma rays (cobalt 60 or Cesium 137) • Electron-beam • X ray Dose for food irradiation: 0.05-10 kGy

  6. Food Irradiation-Regulation • 1958: Food Additives Amendment to the Federal Food, Drug and Cosmetic Act of 1938

  7. Food Dose (KGy) Purpose Approval year Wheat flour 0.2-0.5 Control of mold 1963 White potatoes 0.05-0.15 Inhibit sprouting 1964 Pork 0.3-1.0 Kill Trichina parasites 1986 Fruit and vegetables 1.0 Insect control, increase shelf-life 1986 Herbs and spices 30 Sterilization 1986 Poultry 3.0 Bacterial pathogen reduction 1990-FDA Poultry 1.5-3.0 Bacterial pathogen reduction 1992-USDA Meat 4.5 (fresh)-7(frozen) Bacterial pathogen reduction 1997-FDA Meat 4.5 Bacterial pathogen reduction 1999-USDA Fresh shell eggs 3.0 Control Salmonella species 2000

  8. Food Irradiation - Safety • Radiologic and toxicologic safety: • Neither the food nor the packaging become radioactive • No concern for unique radiolytic products (FDA) • Animal feeding studies since 1950 with metabolic, reproductive, teratogenic, mutageic endpoints. FAO, WHO, FDA food irradiation is safe under specified conditions

  9. Food Irradiation-Safety • Microbiological Safety

  10. Microbiologic safety • Viruses, spores, prions are resistant to radiation • Gram(-)spoilage bacteria > suceptible than pathogenic bacteria • Clostridium botulinun type E is resistant • ? Increase in mycotoxin after irradiation • ? Radiation resistance and mutational changes

  11. Nutritional Adequacy • Changes similar to those of cooking, canning, pausteurizing, heat processing • Vitamin loss: Thiamine>Vit C, B6>B2>niacin. Synergism with heat • CHO and proteins relatively irradiation-resistant • Fats can be oxidized rancidity, odor changes

  12. Consumer Issues

  13. Controversies • Safety: ?Chromosome damage in susceptible individuals. ?long-term effects • Nutrition: ? Effect of Vitamin loss in elderly, malnourished and children • Environmental: ?danger of transporting radioactive isotopes, new irradiation plants, worker exposure

  14. The Future ?

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