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Food irradiation is a process that exposes food to controlled amounts of radiant energy to kill pathogens, control pests, and extend shelf life. The history of food irradiation dates back to the early 1900s, with various regulations established by the FDA and USDA over the years. Currently, foods such as wheat, potatoes, and spices are irradiated, while certain foods like dairy and peaches are not suitable for this treatment.

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4 views24 pages

FST490.Ppm

Food irradiation is a process that exposes food to controlled amounts of radiant energy to kill pathogens, control pests, and extend shelf life. The history of food irradiation dates back to the early 1900s, with various regulations established by the FDA and USDA over the years. Currently, foods such as wheat, potatoes, and spices are irradiated, while certain foods like dairy and peaches are not suitable for this treatment.

Uploaded by

khalifamostafa90
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Food Irradiation

by
Lilia M. Santiago
FST 490
What is food irradiation?
 Process in which food
products are exposed to a
controlled amount of radiant
energy such as gamma rays or
electron beams

(Morehouse,
1998)
Why irradiate foods?
 To kill pathogenic bacteria such
as E.coli: 0157, Campylobacter,
Salmonella, Clostridium
perfringens
 To control insects and parasites
 To reduce spoilage by increasing
shelf life
 To inhibit ripening and sprouting
Radiation Sources
 Radionuclide or radioactive
materials that give off ionizing
gamma rays
 Cobalt-60
 Cesium-137
 Machine sources of ionizing
radiation
 Electron beam accelerators
 X-rays generators
History of Food Irradiation
 1905 Scientists receive patents to use ionizing radiation to kill bacteria in
foods.
 1920s French scientists discover irradiation preserves foods.
 1921 U.S. patent is granted for a process to kill Trichnella spiralis in meat
using X-rays.
 1940s U.S. Army begins testing irradiation of common foods.
 1958 The Food, Drug, and Cosmetic Act is amended and
defines sources of irradiation for using in processing food.
 1963 Irradiation is approved by the U.S. government to control insects in
wheat and wheat powder.
 1964 Government approves irradiation to extend shelf life of white potatoes.
 1966 The U.S. Army and USDA petition FDA to approve irradiation of ham.
 1970s NASA adopts irradiation to sterilize food for astronauts.
(Iowa State University, University
Extension)
History of Food Irradiation
 1980 USDA inherits the U.S. Army's food irradiation program.
 1983 Spices and dry vegetable seasonings approved for
irradiation to kill insects and bacteria.
 1985 Irradiation in very low doses is approved to control
Trichinella in pork.

(Iowa State University, University


Extension)
Regulations of Food
Irradiation
 FDA 21 CFR 179
 Proposal rule-February 14, 1984
(49 FR 5714)-fruits and vegetables
 Final rule-April 18, 1986 (51 FR
13376)
 1992-approves irradiation for
poultry
Regulations of Food
Irradiation
 FDA –Beef, pork, veal, lamb
and other red meats
 Proposed rule-Federal Register of
August 25, 1994
(petitioned by Isomedix, Inc).
 Final Rule-Federal Register of December
3, 1997
Regulations of Food
irradiation
 USDA-FSIS-refrigerated
and frozen uncooked
meat, meat by products
and other meat products
 Proposed Rule-Federal Register, February 24,
1999
(64 FR 72150)
 Final Rule-Federal Register, December

14,1999
CFR Part 179
 Part 179 - Irradiation in the production, processing and handling of
food
 Subpart B--Radiation and Radiation Sources
§179.21 - Sources of radiation used for inspection of food, for inspection of
packaged food, and for controlling food processing.
§179.25 - General provisions for food irradiation.
§179.26 - Ionizing radiation for the treatment of food.
§179.30 – Radio frequency radiation for the heating of food, including
microwave frequencies.
§179.39 - Ultraviolet radiation for the processing and treatment of food.
§179.41 - Pulsed light for the treatment of food.
 Subpart C--Packaging Materials for Irradiated Foods
§179.45 - Packaging materials for use during the irradiation of prepackaged
foods.
FDA & USDA work together
 FDA approves the rules and
regulations
 USDA establishes standards
Labeling regulations
 Radura logo and statement
 “Treated with irradiation” OR
“Treated by irradiation”
Labeling regulations
 Additional information that can be
added to the package:
 “treated with irradiation to inhibit
spoilage”
 “treated with irradiation instead of
chemicals to control insect
infestation”

(Iowa State University, University


Extension)
Labeling regulations
 Packaged foods
 Bulk containers of unpackaged foods
 On placards at the point of purchase
(for fresh produce)
 Invoices for irradiated ingredients
 Products sold t food processors
(Iowa State University, University
Extension)
Packaging Material
 Final rule on February 16, 2001
 Approved packaging materials are
listed on 21 CFR 179.45
 X-ray and electron beam sources
do not induce any radiolysis
products in polymers that could
migrate to food
 Safe to use
FSIS-February 16, 2001
What foods are currently
irradiated?
 Wheat
 potatoes
 flour
 spices
 tea
 fruits and
vegetables
Not Good!
 Irradiation cannot
be used for all
foods :
 Dairy Products
 Peaches
 Nectarines
Why irradiation is considered
a food additive?
 According to the definition of
food additive (21 U.S.C.
321(s)) a source of radiation
used to treat food is defined
as a food additive.
 Why? Because it can affect the
characteristics of any food
Approved Dosages
by FDA & USDA
 Not to exceed 1 kGy
 To control insects, arthropods and to inhibit maturation of fresh
foods
 Not to exceed 3 kGy
 Poultry
 Not to exceed 4.5 kGy
 Refrigerated and frozen red meats
 Not to exceed 10 kGy
 Dehydrated enzymes
 Not to exceed 30 kGy
 Spices and seasonings
FDA Evaluation
 FDA considerate and studied
these four broad areas before
approval:
 Microbiological safety
 Radiological safety
 Toxicological safety
 Nutritional adequacy
Where in US and other countries
foods are currently irradiated?
 US
 Florida, Illinois, New York, California,
Nebraska, Iowa
 American Spice Trade Association
 100 million pounds
 Japan, Russia, Belgium
 Canada, Cuba
Publix To Offer Irradiated Frozen
Ground Beef, Chicken

Retailer takes steps to fight food-borne illness


LAKELAND, Fla., Sept. 18, 2002 — Early next year consumers will find new
products in Publix's frozen meat cases when the company introduces New
Generation irradiated ground beef patties, boneless chicken breasts and
chicken tenders. In addition to these frozen items, Publix will also consider
offering fresh products in the future.
Pictures of Irradiated Food

http://www.agen.ufl.edu/~foodsaf/sf189.html
Objections? Yes!

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