IRRADIATION Food irradiation is the processing of food products by ionising radiation in order to control food borne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, and extend the durable life of perishable produce (International Consultative Group, 1991). Application of ionizing radiation results in the radiolysis of water. This triggers the development of species such as OH−, hydrated electron and H+, which can then induce several chemical reactions with food constituents. But, there is no significant loss of nutritional value (Thomas, 1988). Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. It is very effective in eliminating
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DOSES OF RADIATION: To maintain organoleptic, nutritional quality and low costs, it is desirable to use the lowest possible doses to achieve desired levels of microbial and parasite control. Exact dose required, is obtained by risk analysis. The following factors, such as, contamination level, the hazard involved, the efficacy of the radiation treatment and the fate of critical organisms during manufacturing, storage, distribution and culinary preparation of foods are considered.
Inhibition of sprouting, insect disinfestations and parasite disinfection and delay of physiological processes such as ripening are carried out at low doses of 1Gy or lesser. Improving technological properties of food, like reduced cooking time, increasing shelf life and elimination of spoilage and pathogenic microorganisms are achieved at medium dose of about 1-10Gy. The product will be refrigerated after the radiation treatment. The process of improving the hygienic quality of food by inactivation of foodborne pathogenic bacteria and parasites is sometimes called radicidation. Fresh meat and seafood, as well as vegetables and fruits, may be exposed to doses of about 1 to 10 kGy. This process of extending the shelf life is also called radurization. Radiation sterilization in the dose range …show more content…
Irradiation as a nonthermal treatment which does not affect the fresh state holds promise in combination with other techniques for enhancing the safety of many minimally processed, extended shelf-life chilled products (Farkas et al., 1997). One of the possibilities is using modified atmosphere packaging (MAP) in conjunction with low-dose irradiation to reduce the numbers of spoilage and pathogenic microorganisms.
Limitations of food irradiation: Concerns regarding the impact of irradiated food on health have been raised. Some possible chromosome changes and cytotoxic effects were reported but, as food contains many compounds that may interfere with the tests, the result were not deem significant (Ashley et al., 2004). Irradiation of fat-containing food generates a family of molecules, namely 2-alkycyclobutanones (2-ACBs), it may promote colon carcinogenesis. Irradiation at subfreezing temperatures can reduce off-flavour formation, for either technical or economic reasons, however, some foods cannot be
DOSES OF RADIATION: To maintain organoleptic, nutritional quality and low costs, it is desirable to use the lowest possible doses to achieve desired levels of microbial and parasite control. Exact dose required, is obtained by risk analysis. The following factors, such as, contamination level, the hazard involved, the efficacy of the radiation treatment and the fate of critical organisms during manufacturing, storage, distribution and culinary preparation of foods are considered.
Inhibition of sprouting, insect disinfestations and parasite disinfection and delay of physiological processes such as ripening are carried out at low doses of 1Gy or lesser. Improving technological properties of food, like reduced cooking time, increasing shelf life and elimination of spoilage and pathogenic microorganisms are achieved at medium dose of about 1-10Gy. The product will be refrigerated after the radiation treatment. The process of improving the hygienic quality of food by inactivation of foodborne pathogenic bacteria and parasites is sometimes called radicidation. Fresh meat and seafood, as well as vegetables and fruits, may be exposed to doses of about 1 to 10 kGy. This process of extending the shelf life is also called radurization. Radiation sterilization in the dose range …show more content…
Irradiation as a nonthermal treatment which does not affect the fresh state holds promise in combination with other techniques for enhancing the safety of many minimally processed, extended shelf-life chilled products (Farkas et al., 1997). One of the possibilities is using modified atmosphere packaging (MAP) in conjunction with low-dose irradiation to reduce the numbers of spoilage and pathogenic microorganisms.
Limitations of food irradiation: Concerns regarding the impact of irradiated food on health have been raised. Some possible chromosome changes and cytotoxic effects were reported but, as food contains many compounds that may interfere with the tests, the result were not deem significant (Ashley et al., 2004). Irradiation of fat-containing food generates a family of molecules, namely 2-alkycyclobutanones (2-ACBs), it may promote colon carcinogenesis. Irradiation at subfreezing temperatures can reduce off-flavour formation, for either technical or economic reasons, however, some foods cannot be