Food Irradiation

byLilia M. SantiagoFST 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 useFSIS-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!