Enhancing Food Safety and Stability Through Irradiation: A Review (original) (raw)
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Effect of Irradiation on Food Safety and Quality
Current Trends in Natural Sciences, 2020
Numerous processing techniques have been developed to control food spoilage and raise food safety. The traditional methods of preservation include: pasteurization, canning, freezing, refrigeration and use of chemical preservatives. Food irradiation is non-thermal food preservation process. It is a treatment of food exposition on an amount of energy in the form of speed particles or rays. Depending on absorbed radiation dose, various effects can be achieved, resulting in reduced storage losses, extended shelf life, improved microbiological and parasitological safety of foods. The potential application of ionizing radiation in food processing is based mainly on the fact that ionizing radiations damage very effectively the DNA molecules. The application is very diverse, from inhibition of sprouting of tubers and bulbs, to production of commercially sterile food products. At the same time, irradiation-induced chemical changes in food are minimal. Irradiation does not cause any significant loss of macronutrients. Proteins, fats and carbohydrates undergo minimal modifications in nutritional value, which are less significant compared with traditional methods of food preservation. Irradiation offers a potential to enhance microbiological safety and quality of food through extension of its shelf life. The aim of this review paper is to give an overview of the effects of ionizing radiation on microbial contaminants and nutritional characteristics of food. In the paper, the basic concepts of food irradiation, mode of action on microbes and the effects of ionizing radiation on nutritional quality of irradiated food are summarized.
2019
Consumers expect that the food they eat must be safe. In addition, consumers also wants the food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready to eat and minimally processed fresh produce. In order to meet these demands, food manufacturer are looking for new method and technologies. One such technology is irradiation. Irradiation is non-thermal food preservation technique which is used to extend and enhance the shelf life of fresh or processed foods. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce those huge losses occurring due to spoilage or contamination by harmful bacteria and other parasitic life forms. It involves exposure of foods to ionizing radiations either prepackaged or in bulk to reduce the risk of foodborne illness, delaying or eliminating sprouting or ripening. Gamma rays, electron beams, and x-rays are used for irradiation of foods. P...
Food Processing by Irradiation—–An effective technology for food safety and security
Indian journal of experimental biology, 2016
Radiation processing of food involves controlled application of energy from ionizing radiations from radioisotopes (Cobalt-60 and Caesium-137), electron beam (≤10 MeV) or X-rays (≤5 MeV) in an irradiation chamber shielded by 1.5 - 1.8 m thick concrete walls. Food, either pre-packed or in-bulk, placed in suitable containers is sent into the chamber through an automatic conveyor. Major benefits achieved by radiation processing of food are inhibition of sprouting of tubers and bulbs, delay in ripening and senescence of fruits and vegetables, disinfestations of insect pests in agricultural commodities, destruction of microbes responsible for food spoilage, and elimination of food pathogens and parasites of public health importance. Irradiation produces very little chemical changes in food, and the changes are similar to those by other preservation methods like heat. The radiolytic products and free radicals produced are identical to those present in foods subjected to treatments such as...
Role of irradiation treatment in the food industry
International Journal of Nuclear Governance, Economy and Ecology, 2011
Irradiation from radioactive elements, such as cobalt-60, or an electron beam, can be applied to raw materials to prevent the proliferation of plagues or to kill bacteria that could be present in ready-to-eat foods or industrialised ingredients. It is therefore an important tool in food safety and food security. Food contamination by some pathogenic bacteria, such as Salmonella sp. or Escherichia coli, is still a recalcitrant problem faced by the food industry, even in countries where the highest quality control measurements are applied. The present paper is intended to be an overview on the roles of irradiation treatment on different sectors of the food industry with a focus on relevant aspects such as food contamination risks, the irradiation process itself and public concern about new technologies.
Food Irradiation: An effective technology for food safety and preservation
Indian Food Industry Mag, 2023
Irradiation is a non-thermal food preservation technique used to lengthen and improve the shelf life of fresh or processed foods. Food irradiation is a non-chemical, energy-efficient method of preparing food that can aid in lowering the significant losses brought on by food deterioration or contamination by dangerous bacteria and other parasite life forms. A carefully regulated amount of ionising radiation, such as gamma rays released by radionuclides (such as cobalt-60 and caesium-137), X-rays, and high energy (10 MeV) electrons produced by machine sources, is used to irradiate food. Various effects, which include decreased storage losses, increased shelf life, and enhanced microbiological and parasitological safety of foods, can be obtained depending on the dose of radiation absorbed.Irradiation doesn’t make food radioactive and is safe. Irradiated products are evaluated for food safety based on their chemical, nutritional, microbiological, and toxicological characteristics. There are three dose levels in the radiation: low, medium, and high. Depending on the unique characteristics of the materials, different radiation dosages were applied to each of these constituents. The food industry has widely used irradiation treatments to prevent sprouting and germination, postpone senescence, and stop microbiological growth. Irradiation is being utilised to lengthen the shelf life of fresh-cut food, either alone or in conjunction with other traditional preservation techniques. Food does not become radioactive with radioactive radiation when exposed to the gamma rays because it never comes into direct contact with the source. The FAO/WHO label for irradiated food uses the radura international symbol to recognise this fact.
An overview of irradiation as a food preservation technique
Novel Research in Microbiology Journal, 2020
Food irradiation is a process whereby food is exposed to a carefully measured amount of intense radiant energy, called ionizing radiation. The ionizing radiation has the ability to break the chemical bonds. Irradiation can kill harmful bacteria and other microorganisms in meat, poultry and seafood. Moreover, it can disinfest spices, extend shelf-life of fresh fruits and vegetables, and control sprouting of tubers and bulbs such as potatoes and onions; thus, can be used as a food preservation method. It is a safe process that has been approved by the U.S. Food and Drug Administration (FDA), and more than 60 of other national food control authorities for many types of foods. There are three types of ionizing radiation that can be potentially used in food irradiation including; Gamma rays from Cesium 137 (137Cs) or Cobalt 60 (60Co), X-rays generated from machine sources operating at or below energy level of 5 MeV; and Electrons generated from machine sources operating at or below an energy level of 10 MeV (also known as E-Beam). During the radiation processing of foods, the doses are generally measured in kilograys (kGy = 1,000 Gy). The DNA is very sensitive to irradiation; therefore, food irradiation cause damage to the microbial cells through direct or indirect action on the DNA molecules. However, the accurate dose of food irradiation process is essential to ensure food preservation and safety. This review aimed to provide information on the principles of food irradiation, effect of irradiation on food contaminating microorganisms, and some limitations to its greater use as food preservation method in Nigeria.
Functions of Irradiation and Its effects on the Food safety and Quality
The Food irradiation is a tried-and-true technique that's frequently used to improve the quality and the safety of the meat. With the application of this technique, the growth of bacteria, viruses, and parasites is successfully inhibited. By postponing spoiling and inhibiting the growth of the germs, it also extends the shelf life and improves the quality of the items. Provided that the right dosage is applied, the radiation has no effect on the colour, the taste, or the texture of the meats. Its impact on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the vitamins, the fatty acids, the amino acids, and produce the free radicals that oxidise the fat. The impact of these modifications is dependent on a number of factors, such as the kind of the meat, the storage conditions, and the radiation exposure. The Meat's physical characteristics, such as its softness, the texture, and the dose-dependent ability to retain the water, can also be impacted by the radiation. Low amounts of the radiation may enhance texture and softness, while excessive doses cause protein denaturation, which adversely affects these characteristics. The regulatory and the public perception elements of the food irradiation are also examined in this study. Although the radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The Food irradiation is a dependable method of enhancing the safety and the quality of the meat; nevertheless, it is important to take into account the effects it may have on the chemical, physical, and nutritional characteristics of the product when selecting the right dosage and application. To better understand the long-term effects of the radiation on the meat and allay consumer worries, further study is thus required.
Food Irradiation as a model preservation technique for the food industry: the pros
Irradiation is the process of exposing fresh foods to low amounts of x-rays to sterilize and prolong its life. Food suppliers say that it is safe and does not make foods radioactive. More than 100 years of research that have gone into accepting of the safe and successful use of irradiation as a food safety method is more than any other technology used in the food industry today. Those in favour of food irradiation have a number of pros to support their stand. This review paper discusses these pros and also gives a study case of carcinogens and their relation to irradiation.
Review on Radiation as a Means of Food Preservation and its Challenge
2015
Food irradiation is a process of exposing food to ionizing radiation for the purpose of food safety and preservation. Ionizing radiation has advantages and disadvantages from some advantages point of view it use to destroy harmful biological microorganisms in food, to extend shelf life of food and to facilitates trade (food) exportation(i.e. it prevent trade barrier).The disadvantages of food irradiation is, it requires so expensive and sophisticated material(machine), negative perception of the consumer about irradiated food, this is because of lack of knowledge and awareness, people think that as if irradiated food becomes radio actives, but food irradiation is recognized by FAO/WHO label by radura, international symbol for irradiated food. So irradiated food is not radioactive because no contact between food and radiation sources, but it has an effect on public health when the processor's not follow the appropriate procedure(eg. over dosage of the radiation). There for the pr...
Food irradiation technology: Prospects and future applications
Korean Journal of Food Preservation
Food irradiation technology (FIT) is a non-thermal processing that covers all significant aspects of food processing and preservation such as shelf-life extension, natural flavour maintenance, chemical-free preservation, and pathogen reduction. Excessive irradiation dosages can have negative consequences on food, which may include a reduction in functional and sensory qualities. On the other hand, the standard dose can have a positive influence, such as phytosanitary treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth, reducing allergenicity of food allergens and increasing the product’s shelf life. Consumer acceptance, prejudice, incorrect information, stringent legal and regulatory restrictions, and a subsequent unwillingness of food makers and the food trade to employ the latest technology are all impediments to FIT.