Food Irradiation: Radiations

FOOD IRRADIATION
Radiations
• Radiation is an energy form travelling through space (radiant energy) in a wave pattern and
can be either naturally occurring (e.g. from the sun or rocks) or produced by man made
objects (e.g. microwaves and television sets).
• Waves produced by different sources distinguishes the different types and functionality of
radiation, with high frequency radiation of UV, X-rays and gamma-rays posing the most
significant risk to human health
Ionising and Non-ionising radiations
➢ Radiation is called ionising radiation when it is at a sufficiently high frequency (gamma rays
and X-rays) that it results in the production of charged particles (ions) in the material that it
comes in contact with.
➢ Ionising radiation has higher energy high enough to change atoms by knocking an electron
from them to form an ion, but not high enough to split atoms and cause exposed objects to
become radioactive. Therefore, the sources of radiation allowed for food processing cannot
make food radioactive.
➢ Non-ionising radiation, such as that from microwaves, does not produce ions but can create
heat under moist conditions and is routinely used for purposes such as cooking and re-
heating of foods.
➢ Electric power, radio and television, microwaves, and light have lower energies. They cause
molecules to move, but they cannot structurally change the atoms in those molecules.
Irradiation
➢ Food irradiation facilities that are built and maintained to accepted standards are no more
hazardous than hospitals that carry out numerous X-rays each day and as such do not pose
a significant exposure risk.
➢ This energy can be in the form of Cobalt 60 sourced gamma rays, machine generated X-rays,
or an electrically generated electron beam.
Radiation Sources
Only certain radiation sources can be used in food irradiation.

Energies from these radiation sources are too low to induce radioactivity in any material, including
food. These are :-
1. Accelerated electron machines having a maximum energy of 10 MeV.
2. Gamma rays using the radionuclides cobalt-60(used commonly) or cesium-137 (used very
rarely);
3. X-ray machines having a maximum energy of 5million electron volts (MeV)
1. Accelerated electron beams (E-beams)
✓ The electron beam is a stream of high energy electrons, propelled out of an electron gun.
✓ The electron gun apparatus is a larger version of a standard television tube.
✓ The electron beam generator can be simply switched on or off. There are no radioactive
materials in the process.
✓ The electrons can penetrate food only to a depth of 3-5 cm, so the food to be treated must be
no thicker than that to be treated all the way through. Two opposing beams can treat food
that is twice as thick.
✓ E-beam medical sterilizers have been in use for at least 15 years
2. Co-60 gamma radiation
The most common source of ionizing energy.

➢ The radioactive material is contained in two sealed stainless steel tubes (one inside t e other
– double encapsulated) called "source pencil.
➢ These are placed in a rack and the entire rack is immersed in a water chamber underground
when not in use. W en irradiation takes place, the rack is raised.
Radiation unit
➢ Radiation dose is the quantity of radiation energy absorbed by the food as it passes through
the radiation field during processing.
➢ It is measured in Gray ( Gy) [1 Gy equals one Jo ule of ener gy absorbed per kilogram of food
being irradiated] or in rad (1 Gy = 100 rads).
➢ Practical range for food use: 50-10,0 00 Gy
➢ International health and safety authorities have endorsed the safety of irradiation for all
foods upto 10,000 Gy
Applications of irradiation
✓ Radiation pasteurisation (sanitary treatment)

✓ Radiation sterilisation
✓ Replacing chemical fumigation of food
✓ Sprout inhibition
✓ Enhancing food quality
✓ Eliminating certain parasitic hazards in food
1. Sterilisation or pasteurisation
➢ Irradiation is sometimes referred to as “cold pasteurisation” since the result achieved is

similar to heat-based pasteurisation but without the heat.
➢ Low to medium doses of irradiation successfully reduce bacterial contamination but are not
sufficient to affect viruses or toxins.
➢ Higher radiation doses can be used to kill all living contaminants creating sterile foods. Such
foods are necessary for people with reduced immunity such as AIDS or cancer patients, but
are also used to feed astronauts and some armed forces.
2. Radiation sterilisation
✓ Sterilisation by irradiation can be applied to foods a relatively high dose of irradiation

(above 10 kGy), together with a mild heat treatment and proper packaging, can kill all
microorganisms and allow foods to be kept for long periods at room temperature.
✓ This process is analogous to canning, which uses heat treatment to achieve the same
preservation status.
✓ Meat, poultry, some types of fish and shellfish, some vegetables and entire meals are
suitable for radiation sterilization
✓ Radiation sterilization has been used in the U.S. to sterilize food for NASA’s astronauts and
for some patients with impaired immune systems.
✓ Radiation sterilization of food/meals could help outdoor enthusiasts (campers, mountain
climbers, sailors, etc.) carry safe, nutritious and ready to eat food that requires no
refrigerated storage.
3. Replacing chemical fumigation of food
➢ Irradiation can kill insects and microorganisms in cereals, legumes, spices and dried
vegetable seasonings, as well as other stored foods.
➢ Irradiation could be used in place of chemical fumigation with ethylene dibromide (EDB,
now banned in the U.S. and most other countries), ethylene oxide (banned in the European
Union and Japan) and methyl bromide (MB).
4. Sprout inhibition
➢ Very-low-dose irradiation treatment inhibits the sprouting of vegetables such as potatoes,

onions and garlic.
➢ Irradiation can replace the chemicals currently used for this purpose.
➢ The US and many other nations have approved this use of irradiation for several types of
roots, tubers, and bulbs.
➢ Currently, irradiation is used extensively to control sprouting of garlic and potatoes in China
and Japan, respectively
5. Enhancing food quality
➢ Low-dose irradiation also delays ripening and therefore extends the shelf-life of some fruits,
including bananas, mangoes, papayas, guavas and tomatoes.
➢ Medium doses can be used to control mould growth on strawberries, raspberries and
blueberries, thereby extending their shelflife.
➢ Cap opening of mushrooms can also be delayed by relatively low dose irradiation and cool
storage.
➢ Irradiation can produce desirable physical changes in some foods.
➢ Bread made from irradiated wheat has greater loaf volume when certain dough
formulations are used,
➢ Irradiated dehydrated vegetables reconstitute more quickly than non-irradiated vegetables,
➢ When fruits such as grapes are irradiated they yield more juice than non-irradiated ones.
6. Eliminating parasite hazards in foods
➢ A low dose of radiation can eliminate the hazards of humans contracting trichinosis and
toxoplasmosis from consumption of fresh foods such as pork without significantly affecting
the flavour or texture of the meat.
➢ Irradiation treatment works by impairing the development of these parasites
(Trichinellaspiralis , Toxoplasma gondii) so that they cannot mature, complete their life
cycles or cause human diseases.
Labelling Irradiated foods
Any irradiated food, or food containing an irradiated ingredient must carry the word “Irradiated” in
a prominent position either as part of the main label or next to the ingredient that has been
irradiated. It m ay also (optional) show the international icon for irradiated food called the “Radur”
symbol:

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FOOD IRRADIATION

Ionising and Non-ionising radiations

Only certain radiation sources can be used in food irradiation.

2. Co-60 gamma radiation

The most common source of ionizing energy.

✓ Radiation pasteurisation (sanitary treatment)

➢ Irradiation is sometimes referred to as “cold pasteurisation” since the result achieved is

✓ Sterilisation by irradiation can be applied to foods a relatively high dose of irradiation

3. Replacing chemical fumigation of food

➢ Very-low-dose irradiation treatment inhibits the sprouting of vegetables such as potatoes,

5. Enhancing food quality

Labelling Irradiated foods

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