Download as PPTX, PDF, TXT or read online from Scribd
Download as pptx, pdf, or txt
You are on page 1/ 38
Click to edit Master title style
FOOD IRRADIATION P R E S E N T E D B Y: G R O U P 2 ( A F 4 )
1 Click WHATtoISedit FOODMaster title style IRRADIATION?
Food irradiation is a process that uses ionizing radiation to
kill bacteria, parasites, insects, and other pathogens in food.
It is an additional tool for food safety and preservation,
working alongside other methods like refrigeration, canning, and freezing.
Irradiation does not make foods radioactive, compromise
nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. 2 2 Click HOW to edit MasterWORKS? IRRADIATION title style
Food is exposed to a controlled amount of ionizing
radiation.
The process in which an electron is given enough energy to
break away from an atom is called ionization . This process results in the formation of two charged particles or ions
The radiation damages the DNA or cellular structure of
microorganisms, preventing their reproduction and rendering them unable to cause foodborne illnesses or spoilage.
The radiation levels used are carefully regulated and
monitored to ensure food safety. 3 3 Click TYPEStoOF edit Master RADIATIONS IONIZING title style
Alpha Radiations
Beta Radiations
Gamma Radiations
X-Rays
Neutron Radiations
4 4 Click to editIONIZING PREFFERRED Master title style RADIATIONS
There are two main reasons why alpha radiation and neutron rays aren't used for food irradiation:
Induced Radioactivity: • Alpha particles and neutrons readily interact with atomic nuclei, causing nuclear reactions. • This can make the food itself radioactive, which is obviously undesirable for consumption.
Penetration: • Alpha particles are very large and easily stopped by materials like air or even a sheet of paper. They wouldn't be able to penetrate deeply enough into food to be effective.
Gamma rays, X-rays, and electron beams are the preferred choices because: • They don't cause radioactivity in the food. • They have good penetration depth to reach microorganisms throughout the food.
5 5 BENEFITS Click OFMaster to edit FOOD IRRADIATION title style
Prevention of Foodborne Illness : to effectively eliminate organisms
that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).
Preservation: to destroy or inactivate organisms that cause spoilage
and decomposition and extend the shelf life of foods.
Control of Insects : to destroy insects in or on tropical fruits imported
. Irradiation also decreases the need for other pest-control practices that may harm the fruit.
Delay of Sprouting and Ripening : to inhibit sprouting (e.g., potatoes)
and delay ripening of fruit to increase longevity.
Sterilization: irradiation can be used to sterilize foods, which can
then be stored for years without refrigeration. 6 6 Click to edit APPROVED Master FOODS FORtitle style IRRADIATION
The list of foods approved for irradiation varies by
country.
Commonly irradiated foods include :
Spices Herbs Grains Fruits and vegetables Meat Poultry Seafood. 7 7 Click SAFETYto AND edit Master title style REGULATION
Food irradiation has been extensively studied and is
considered safe by leading health organizations, including the World Health Organization (WHO) and the U.S. Food and Drug Administration (FDA).
Regulatory agencies establish guidelines and standards
for the use of irradiation, ensuring it is applied correctly and with appropriate dose levels.
Regulations ensure that only approved doses of radiation
are used, and proper labeling informs consumers about irradiated products. 8 8 Click to edit Master title style
ELECTRON BEAM IRRADIATION
( BETA RAYS)
9 9 Click to edit Master title style INTRODUCTION
High energy electrons treat food
Ionizing radiation
Penetrate food
Kill microrganism, insects and pesticides
1010 Click to edit OF MECHANISM Master title style ACTION
INTERACTION WITH FOOD
Beta rays interact with food
Cause ionization
Formation of free radical and other reactive species
1111 Click to edit Master title style
EFFECT ON MICRORGANISM
Energy transferred by Beta rays
Demages DNA and cellular structure of microrganism
Unable them to reproduce
Cause their death
Eliminate pathogens and parasites
1212 Click to edit Master title style
IMPACT ON FOOD QUALITY
Nutritional value, flavour, texture of food doesn’t change
significantly
Non thermal
Preserve heat sensitive nutrients
1313 Click to edit Master REGULATIONS title style AND LIMITS
MAXIMUM DOSE LIMIT
• Maximum absorbed dose - 1kGy to 10kGy
• Depending on food product
Examples
• Spices and dried vegetables - 30kGy
• Dose for fresh produce – 1kGy to 3kGy
1414 Click to edit Master title style
ENERGY LEVEL
FDA set limit of 10 MeV
Prevent radioactivity in food
SPECIFIC FOOD TYPES
Fruits and vegetable : upto 1kGy
Poultry : upto 3kGy Red meat : upto 7kGy Spices and dry vegetables seasoning : upto 30kGy 1515 Click to edit Master title style ADVANTAGES
Efficient
Safe
Controlled process
Environment friendly
Non thermal nature preserve heat sensitive nutrients
1616 Click to edit Master title style DISADVANTAGES
Limited penetration
High initial cost
Specialized equipments
1717 Click to edit Master APPLICATIONS IN FOODtitle style INDUSTRY
Sterilization
Pathogen control
Insect disinfestation
Shelf life extension
1818 Click to edit Master title style
Gamma rays Food
Irradiation
19 Click to edit Master TABLE OF CONTENT title style
• Introduction • History • Effect of food • Effect of microorganisms • Advantages • Disadvantage
2020 Click to edit Master title style INTRODUCTION
• The simplest form of irradiation, at least in concept,is gamma ray
irradiation. • Main source of gamma ray irradiation is; 1. Cobalt -60 2. Cobalt -59 • One of the irradiation source that is permitted for use in food processing is gamma rays produced for the radioactive isotopes; 1. Cobalt -60(1.77 and 1.33 MeV) 2. Cesium -137(0.662 MeV) • These radioactive isotopes are produced by exposure of the ordinary element to a nuclear reactor core,and their availability may be conditioned on the continued availability of nuclear power. • Gamma-ray is often denoted by the (Greek letter) gamma,y • Gamma –ray have no electrical charge or mass. 2121 Click to edit Master title style HISTORY
• Famous scientist have used this type of Radiation
• Some of the famous scientist that discovered and used gamma rays are: 1. Tracy slatyer 2. Peter Michaelson 3. Neil gehrals 4. Ray klebesadel
2222 Click to edit Master title style DISCOVERY
• Discovered by a french physicist named Paul villard in 1900.
• Villard found gamma rays while studying radiation emitted from radium. • He realized his discovery from radium was more powerful than previously found . • Gamma rays did not det its name until 1903.
2323 Click GAMMA to RAYS edit Master title style
Frequency Wavelength
• Gamma rays typically have frequencies above • Gamma rays typically have wavelengths less 10 exahertz ( or >10^19Hz) and therefore than 10 picometer (10^-12 meter) which is have energies above 100 keV less than the diameter of an atom. • Gamma rays are the electromagnetic wave which have the highest frequency and the shortest wave. • This wave has the big energy and can through metal and concrete.
2424 Click EFFECTto edit Master title style ON MICROORGANISMS
• Bactericidal efficiency of a given dose of irradiation depends on following factors
1. Kind and species of organisms 2. Number of organisms originally present 3. Presence or absence of oxygen 4. Physical state of food 5. Condition of organism 6. Composition of food
2525 Click EFFECTto edit Master title style ON FOODS
• In meat 1. pH of meat rises 2. Destruction of glutathione 3. Increase in carbonyl compounds, hydrogen sulphide and methyl mercaptan. • In fats and lipids 1. Destruction of natural antioxidant and oxidation followed by partial polymerization 2. Increase in carbonyl compounds • In vitamins 1. Generally B-complex vitamins levels are reduced in food • In enzymes 1. Some of the food enzymes are reduced.
2626 Click GAMMA to RAYS edit Master title style
Advantages Disadvantage
1. Gamma –rays can be used to kill cancerous • Gamma –rays can effect healthy cells when cells being used to cure cancerous cells 2. Gamma –rays can be used to examine • Gamma –rays can lead to leukemia or a solid metallic castings or welds in oil pipelines for tumor when being used to repair a cell . weak points 3. Gamma –rays are used to kill pesticide and bugs in food 4. Gamma –rays can be used to detect beryllium
2727 Click to edit Master title style
Food Irradiation with X-rays (Enhancing Food Safety and Shelf Life)
H a m m a d Ta r i q ( L 1 f 2 2 b s f t 0 0 2 4 )
28 Click HOW to edit X-RAY Master title style IRRADIATION WORKS?
Process Overview: • Generation: X-rays are produced by bombarding a target material (usually tungsten) with high- energy electrons. • Mechanism: X-rays penetrate food, disrupting the DNA of microorganisms and killing or inactivating them.
Dosage and Penetration:
• Dosage: Measured in kilo Grays (kGy); typical doses range from 1 to 10 kGy. • Penetration Depth: X-rays can penetrate up to 15 inches of food or packaging, making them suitable for bulk and densely packed foods. • Wavelength: X-rays have wavelengths ranging from 0.01 to 10 nanometers.
2929 Click to edit BENEFITS OF Master X-RAY title style IRRADIATION
Microbial Safety: • Reduction in Pathogens: Up to 99.99% reduction in common pathogens like Salmonella, E. coli, and Listeria.
Extended Shelf Life:
• Delayed Ripening: In fruits such as strawberries and mangoes, extending shelf life by weeks. • Sprout Inhibition: In potatoes and onions, preventing sprouting for months.
3030 Click to edit BENEFITS OF Master X-RAY title style IRRADIATION
Pest Control: • Insects and Parasites: Effective against pests in grains and dried fruits.
Non-chemical Method: • Reduced Chemical Use: Decreases the need for chemical preservatives and fumigants.
3131 Click to edit Master title style APPLICATIONS
Types of Food Treated:
• Fruits and Vegetables: Strawberries, mangoes, tomatoes. • Meat and Poultry: Beef, chicken, pork. • Seafood: Shrimp, fish fillets.
• Grains and Spices: Wheat, rice, dried herbs.
Case Studies and Examples:
• Example 1: Irradiated strawberries last up to 3 weeks longer. • Example 2: Irradiated spices have a reduced microbial load by 99%.
3232 Click to edit Master title style SAFETY AND REGULATORY ASPECTS
Safety of Irradiated Food:
• Nutritional Integrity: Studies show minimal changes in nutritional value. • Myths: Does not make food radioactive; supported by WHO, FAO, and CDC.
Regulatory Framework: • FDA: Approves specific doses for various foods. • WHO: Endorses food irradiation as safe. • Codex Alimentarius: Provides international standards.
3333 Click to edit Master title style SAFETY AND REGULATORY ASPECTS
Labeling Requirements: • Radiation Symbol: Required in many countries. • “Treated with Radiation” or “Treated by Irradiation”: Label statement.
3434 Click to edit Master title ENVIRONMENTAL IMPACTstyle
Comparison with Other Preservation Methods:
• Carbon Footprint: Lower than refrigeration and chemical treatments. • Energy Consumption: Efficient, especially with bulk processing.
Sustainability Aspects: • Reduced Food Waste: Extends shelf life, reducing spoilage. • Decreased Chemical Use: Less reliance on chemical preservatives and fumigants.
3535 FUTURE PROSPECTS AND Click to edit Master title style INNOVATIONS
Advancements in Technology: • Improved Equipment: More efficient X-ray machines, reduced costs. • New Applications: Potential for use in more diverse food products.
Research and Development:
• Ongoing Studies: Exploring effects on different food types and combinations. • Future Uses: Potential for broader application in global food supply chains.
