Scribd
Upload
7 views21 pages

Dorcas Power Point

Food irradiation is a process of exposing food to ionizing radiation like gamma rays or electron beams to kill bacteria and extend shelf life without changing the food's taste or nutritional value. It was first patented in 1905 and gained momentum after World War 2 when it was used to preserve military rations. Studies show irradiation is safe and does not induce radioactivity in food. Benefits include reduced need for pesticides and preservatives, longer storage time for foods like potatoes and spices, and lower risk of foodborne illness in meats and seafood. Decades of research confirms irradiation can inhibit spoilage without compromising food quality or safety.

Uploaded by

dorcasforson27
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
7 views21 pages

Dorcas Power Point

Food irradiation is a process of exposing food to ionizing radiation like gamma rays or electron beams to kill bacteria and extend shelf life without changing the food's taste or nutritional value. It was first patented in 1905 and gained momentum after World War 2 when it was used to preserve military rations. Studies show irradiation is safe and does not induce radioactivity in food. Benefits include reduced need for pesticides and preservatives, longer storage time for foods like potatoes and spices, and lower risk of foodborne illness in meats and seafood. Decades of research confirms irradiation can inhibit spoilage without compromising food quality or safety.

Uploaded by

dorcasforson27
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 21

THE BENEFITS OF IRRADIATION

IN FOOD PROCESSING
AND STORAGE

BY
WILLIAMS DORCAS ADWOA
ESPU/SAS/ND/19/11774
AND
ADEMAKINWA IBRAHEEM ADEKOLA
ESPU/SAS/ND/19/11743
TABLE OF CONTENT
 INTRODUCTION

 HISTORY OF FOOD IRRADIATION

 BENEFITS OF IRRADIATION IN FOOD PROCESSING AND STORAGE

 CONCLUSION
INTRODUCTION
FOOD IRRADIATION IS A METHOD
OF
FOOD PROCESSING AND STORAGE
 HOW AND WHY FOOD
PROCESSING
AND STORAGE STARTED?
WHAT IS FOOD IRRADIATION
 Food Irradiation Is The Process Of
Exposing Food And Food Packaging
To Ionizing Radiation, Such As From
Gamma Rays, X-rays, Or Electron
Beams, Without Direct Contact To
The Food Product.
Food Irradiation Is
A Processing And
Preservation
Technique With
Similar Results To
Freezing Or
Pasteurization.
HISTORY OF FOOD IRRADIATION

 The first U.S. and British patents were issued for use of ionizing radiation to kill

bacteria in foods in 1905.

 Food irradiation gained significant momentum in 1947 when researchers found

that meat and other foods could be sterilized by high energy and the process was

seen to have potential to preserve food for military troops in the field.
 In 1958, Congress gave the FDA authority over the food irradiation process
under the 1958 Food Additives Amendment to the Food, Drug, and Cosmetic
Act.
 Food irradiation was recognized by the United Nations which established the
Joint Expert Committee on Food Irradiation in 1964.
 The Food and Drug Administration gave permission for the expanded use of
irradiation in the U.S. food supply in 1986.
IS FOOD IRRADIATION SAFE?
.
Considerable scientific research over the past

five decades

indicates that food irradiation is a safe and

effective form of processing.


BENEFITS OF IRRADIATION IN

FOOD PROCESSING

AND STORAGE
Nutrient losses are small and

often not significant as compared

to other methods of preservation

such as canning, drying and heat

pasteurization.
 It cannot induce any radioactivity in

food and does not leave any harmful or

toxic radioactive residues on foods as is

the case with chemical fumigants

 Prepackaged foods can be made sterile

thus improving shelf-life


Radiation processing does not

change texture and freshness

of food
 Radiation processing preserves the

nutritional value,

flavor, texture and appearance of

food.
There is less need for

pesticides, some additives,

such as preservatives and

antioxidants.
It reduces sprouting in
potatoes,
onions,
herbs and
spices thereby enhancing a
longer
Time storage duration
 Reduced risk of food-
borne diseases caused
by micro-organisms
such as Campylobacter,
Salmonella, E.coli and
Listeria (especially in
meat, poultry and fish).
 It can be
used on packaged food
commodities.
 It delays ripening of fruits

 It leads to

less food spoilage.


CONCLUSION
Research and practical application
over several decades have shown
that irradiation can retard food
spoilage and reduce infestation by
insects and/or contamination by
other organisms, including those
that cause foodborne diseases.

You might also like