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Department of Microbiology: Davangere University
Department of Microbiology: Davangere University
DEPARTMENT OF MICROBIOLOGY
PRESENTED BY :
Ponnanna. M.B
M.Sc. Microbiology.
CONTENTS
1. Introduction.
2. History.
3. Types of radiations used.
4. Irradiated foods.
5. Dosimetry.
6. Applications of food irradiations.
7. Benefits of food irradiation.
8. Limitations of food irradiation.
9. Summary.
10. Conclusion.
11. References.
INTRODUCTION
• Food irradiation is the process of exposing food to a
controlled source of irradiation for the purposes of
reduction of microbial load, destruction of pathogens,
extension of product shelf life, and disinfestations of
produce.
• Similar to pasteurization of milk and pressure cooking of
canned foods, treating food with irradiation can kill
bacteria and parasites that would otherwise cause
contamination and spoilage of food.
• Food irradiation process is often called cold
pasteurization, because it kills harmful microbes without
heat.
HISTORY
• 1896 - Hans.F. Minsch suggests using ionizing radiation to kill
microorganisms in food.
• 1904 - S. C. Prescott publishes effects of ionizing radiation on
bacteria.
• 1905 - U.S. and British patents are issued for the proposed use
of killing bacteria in food with ionizing radiation.
• 1950 - U.S. Atomic Energy Commission begins program using
radioisotopes for food preservation.
• 1963 - FDA approves use of irradiation for preservation of
food.
• 1976 - Joint FAO/IAEA/WHO Expert Committee on the
Wholesomeness and Safety of Food Irradiation approves
several irradiated foods and recommends that food irradiation
be classified as a physical process.
• 1980 - Joint FAO/IAEA/WHO Expert Committee concludes
that any food irradiated up to a maximum overall average dose
of 10kGy presents no toxicological hazard and requires no
further testing.
TYPES OF RADIATIONS USED IN FOOD
PRESERVATION.
1. Ultraviolet irradiation.
2. Ionizing radiation.
3. Electron beams.
4. Microwave processing.
UV- IRRADIATION.
Action on Microorganisms.
Resistance in microbes vary with
Location of organism ( in air/ on surface)
Phase of growth
Physiological state of the cells
IONIZING RADIATION.
Includes
X- rays or gamma rays .
Cathode rays or beta rays .
Neutrons Neutrons result in residual radioactivity in food
Protons
Alpha particles Have low penetration power
Gamma rays
Are like X-rays but emitted from by-products of atomic
fission .
Cobalt 60 & cesium 137 have been used as source of gamma
rays.
Cobalt 60 is more promising for commercial applications .
Gamma rays have good penetration, it has been reported to be
effective up to 20cm in most foods.
Gamma irradiator for food processing.
Beta rays
These are streams of electrons (beta particles) emitted from
radioactive material.
They are deflected by magnetic and electric fields.
Higher the charge of electrons , deeper its penetration.
Cathode rays
Streams of electrons emitted from cathode of a evacuated
tube.
Have poor penetration power.
Effects on microorganisms.
Bactericidal efficiency of a given dose of
irradiation depends on following factors