Transcript Food Irradiation

Food Irradiation
by
Lilia M. Santiago
FST 490
What is food irradiation?
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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?
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To kill pathogenic bacteria such as E.coli:
0157, Campylobacter, Salmonella,
Clostridium perfringens
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To control insects and parasites
To reduce spoilage by increasing shelf life
To inhibit ripening and sprouting
Radiation Sources
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Radionuclide or radioactive materials that
give off ionizing gamma rays
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Cobalt-60
Cesium-137
Machine sources of ionizing radiation
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Electron beam accelerators
X-rays generators
History of Food Irradiation
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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 Xrays.
1940s U.S. Army begins testing irradiation of common foods.
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1958 The Food, Drug, and Cosmetic Act is amended and defines sources of
irradiation for using in processing food.
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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.
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(Iowa State University, University Extension)
History of Food Irradiation
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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
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FDA 21 CFR 179
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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
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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
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Regulations of Food irradiation
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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
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CFR Part 179
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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
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FDA approves the rules and regulations
USDA establishes standards
Labeling regulations
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Radura logo and statement
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“Treated with irradiation” OR “Treated by
irradiation”
Labeling regulations
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Additional information that can be added
to the package:
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“treated with irradiation to inhibit spoilage”
“treated with irradiation instead of
chemicals to control insect infestation”
(Iowa State University, University Extension)
Labeling regulations
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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
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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 use
FSIS-February 16, 2001
What foods are currently
irradiated?
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Wheat
potatoes
flour
spices
tea
fruits and vegetables
Not Good!
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Irradiation cannot be
used for all foods :
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Dairy Products
Peaches
Nectarines
Why irradiation is considered a
food additive?
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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
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Not to exceed 1 kGy
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Not to exceed 3 kGy
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Refrigerated and frozen red meats
Not to exceed 10 kGy
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Poultry
Not to exceed 4.5 kGy
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To control insects, arthropods and to inhibit maturation of fresh foods
Dehydrated enzymes
Not to exceed 30 kGy
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Spices and seasonings
FDA Evaluation
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FDA considerate and studied these four
broad areas before approval:
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Microbiological safety
Radiological safety
Toxicological safety
Nutritional adequacy
Where in US and other countries foods
are currently irradiated?
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US
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Florida, Illinois, New York, California,
Nebraska, Iowa
American Spice Trade Association
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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!