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Skip to main content. Healthy eating. Home Healthy eating. Food irradiation. Actions for this page Listen Print. Summary Read the full fact sheet. On this page. Irradiated foods and radioactivity Food irradiation procedure Benefits of food irradiation Effects of irradiation on food Community reactions to food irradiation Labelling of irradiated foods Proper food handling is still needed Where to get help.
Irradiated foods and radioactivity There is a common misconception that irradiated food is radioactive. Food irradiation procedure The food is exposed to ionising radiation, either from gamma rays or a high-energy electron beam or powerful x-rays.
Benefits of food irradiation Some of the benefits of this food processing technique include: extended shelf life of some products less food spoilage reduced risk of food-borne diseases caused by micro-organisms such as Campylobacter , Salmonella, E. Effects of irradiation on food Some foods, such as dairy foods and eggs, cannot be irradiated because it causes changes in flavour or texture. IAEA books on food irradiation. ICGFI documents on food irradiation.
International Consultative Group on Food Irradiation. The Institute takes every possible care in compiling, preparing and issuing the information contained in IFST Information Statements, but can accept no liability whatsoever in connection with them.
Nothing in them should be construed as absolving anyone from complying with legal requirements. They are provided for general information and guidance and to express expert professional interpretation and opinion, on important food-related issues.
Skip to main content. Food irradiation. June Irradiation, carried out under conditions of Good Manufacturing Practice, is an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality.
Food Irradiation Applications. A fundamental principle in the use of radiation processing is that irradiation should never be used as a substitute for good manufacturing practices GMP A number of applications for irradiation have been identified, aimed at improving safety and reducing food spoilage. The application areas include: Low dose less than 1 kGy irradiation for insect control for instance in grain and grain products where a dose of Gy is sufficient.
Poultry and poultry products, including mechanically recovered meat, to reduce numbers of Salmonella, Campylobacter and other food poisoning bacteria. Doses of up to 3 kGy fresh and up to 7 kGy frozen have been recommended.
Red meats, including particularly hamburger meat, to reduce numbers of E. Doses of up to 4. Dried herbs and spices to reduce levels of contaminating microorganisms generally and to reduce or eliminate food poisoning bacteria in particular. Doses up to 10 kGy have been recommended. Herbs and spices are the food materials most commonly irradiated.
These raw agricultural products, grown and harvested by traditional methods are only processed by mild drying which does not reduce the level of microbes present. This has led to a large trade in steam flash pasteurised spices, but which can result in flavour losses. Doses up to 3 kGy have been recommended.
Shrimp in ice have a shelf life of 7 days; treating with 1. Oyster meats treated with 2 kGy have a shelf-life of 21 to 28 days under refrigeration, compared to 15 days for their non-irradiated counterpart Komolprasert, V The Vibrios, most common in crustaceans and bivalve molluscs V.
Effective August 16th , the Food and Drug Administration FDA in the USA issued a Final Rule allowing irradiation for control of Vibrio and other foodborne pathogens in fresh or frozen molluscan shellfish oysters, mussels, clams, etc. The ruling was subsequently confirmed in Certain fruits and vegetables in order to reduce the numbers of microorganisms, particularly those that cause spoilage. Doses of up to 2 kGy have been recommended. Irradiation has been shown to have minimal effect on flavour, aroma and colour but can have an adverse effect on texture Komolprasert,V, Irradiation in combination with modified atmosphere packaging MAP exerts a useful synergistic effect Grant, I.
Irradiation of onions, garlic, mung beans and tamarind is commercially viable in Thailand. Irradiation is also useful in combating rice weevil Sirohilus oryzae and lesser grain borer Rhyzopertha dominice. It is particularly effective against internal feeders. Only a few species are internal feeders but larvae and pre-emergent pupae present the greatest challenge.
The USA approved the use of irradiation of spinach and iceberg lettuce in on grounds of safety and shelf life extension. This followed several cases of food poisoning attributed to E. Bulbs and tubers, such as potatoes and onions. Doses of less than 1 kGy have been recommended. Potatoes have been irradiated in Japan for over 26 years to prevent sprouting IAEA , and sweet potatoes are irradiated in Hawaii to control insect infestation Follett and Weinert, Cereals, grains and certain fruits, such as papaya and mango as a quarantine measure, to kill insects.
Doses of 1 kGy are recommended. In about 6, tonnes of fruits and vegetables were irradiated in Hawaii Follett and Weinert, As of , Australia and New Zealand have approved for consumption 10 tropical fruits treated up to 1 kGy for a phytosanitary purposes, and an application was made in to add tomatoes and capsicums P. Roberts, personal communication. In South Africa 1, tonnes of herbs and spices were irradiated during The only fruit irradiated is dried mangoes.
At retail sale the term radurised is used on the label to denote an irradiated product. The label of a foodstuff which has been treated with ionizing radiation shall carry a written statement indicating the treatment in close proximity to the name of the food. Irradiated or radurised is acceptable. High dose irradiation to produce sterile foods, such as ready meals, for special medical diets, emergency or space diets. These foods are irradiated by doses of 45 kGy to render the foods microbiologically sterile.
The irradiation is carried out under frozen conditions to minimise adverse sensory effects. The foods can be subsequently distributed unrefrigerated.
Shelf-stable meat dishes have been prepared in South Africa since for both military and non-military uses WHO, , but has since been discontinued on cost grounds Amanda Minnaar, personal communication. Packaging for Irradiated Food. International Perspective on Irradiation. EU Legislation. The framework Directive permits irradiation providing it: Is necessary Presents no hazard Is beneficial to consumers Is not used as a substitute for good manufacturing practice Labelling is required.
Quality of Irradiated Food. Sensory Quality of Irradiated Food The irradiation process is not suitable for all products. Detection of Foods that have been Irradiated. Safety of Irradiated Food. High Dose Irradiation. Food Irradiation Worldwide.
European union Approximately 8, tonnes of food for human consumption was irradiated in the EU in EU, , and this figure has been generally stable in the period — The Americas In , around , tonnes of food for human and animal consumption were irradiated in the USA Eustice, In , Mexico exported over 7, tonnes of irradiated guavas, mangoes and peppers to the USA. Brazil irradiated 25, tonnes of dried products, spices, animal feed and pet products in Asia Pacific China is the largest Asian producer of irradiated foods, with , tonnes irradiated in , mainly garlic, spices, dried vegetables and cooked meats.
Consumer Attitudes to Irradiation. The participants were also asked about their perception of the Radura symbol: Professional and Media Recognition. Supplementation of conventional methods for controlling food pathogens. Key Points to Consider. Prepare appropriate brochures and documents that integrate food irradiation into existing guidelines and rules governing the safe production, distribution and handling of food in order to minimise the spread of biological contamination and incidence of foodborne illnesses.
Take the lead in advising international agencies and national ministries of health on implementing integrated strategies, including food irradiation, for preventing the international spread of pathogens in food and animal feed, for controlling food borne illnesses and for enhancing the availability of safe and nutritious foods. Organise and participate in appropriate training courses and workshops that educate food regulators and food workers about the role food irradiation could, and should, play as a control measure in the framework of application of the HACCP Hazard Analysis and Critical Control Point system.
Berry Ottaway, P. Bradley, R. Marcel and Dekker,Inc. NY Bruhn,C. Food Technology 43 7 : ,97 Clegg, D. Codex General standard for irradiated foods. Codex Standard , rev. Natural Existence of 2- Alkylcyclobutanones. Food Safety. Food Poisoning Control. Food Spoilage. Shelf Life. The FDA requires that irradiated foods bear the international symbol for irradiation.
Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods e. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.
Why Irradiate Food? Bulk or packaged food passes through a radiation chamber on a conveyor belt. The food does not come into contact with radioactive materials, but instead passes through a radiation beam, like a large flashlight. The ionizing radiation sends enough energy into the bacterial or mold cells in the food to break chemical bonds. This damages the pathogens enough for them to die or no longer multiply, which reduces illness or spoilage.
Irradiating food does not make it radioactive. Members of the public are not exposed to radiation used in the irradiation of food. As a result, you do not need to do anything to protect yourself from irradiated food or the food irradiation process. Foods which have been irradiated, no matter how they are grown or produced, cannot be labeled as a USDA certified organic product.
Irradiation and Food Safety: Frequently Asked Questions This webpage provides answers to frequently asked questions about food irradiation. The CDC works on ways to prevent foodborne illness throughout the country. Part of this work includes food irradiation research. Preventing Future Outbreaks This webpage shows the food production chain, which includes the different ways that farmers, food processing plants, grocery stores, and restaurants keep food safe for people to eat.
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