Preservation of Food with Ionizing Energy

LESSON 10
 Lesson Objectives
•understand the concept of food irradiation as a food preservation method;
•outline the terminologies commonly used in conjunction with preservation of
food with ionizing energy
•describe the principles for determining the required irradiation dose
depending on the desired outcome
•illustrate the principles for determining wholesomeness and safety of
irradiated foods
•summarize the regulations, and compare the magnitude of food products that
are approved for irradiation in Canada versus United States of America
•articulate a personal set of values pertaining to the use of ionizing energy in
food preservation
Optional Readings –
◼ Smith, J.S. and Pillai, S. 2004. Irradiation and Food safety. Food Technol.
Access through lesson 10 in modules
◼ Irradiated Foods
https://www.inspection.gc.ca/food-safety-for-industry/information-for-
consumers/fact-sheets-and-
infographics/irradiation/eng/1332358607968/1332358680017
http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/irradiated-
foods/eng/1334594151161/1334596074872

◼ Frequently Asked Questions regarding Food Irradiation

https://www.canada.ca/en/health-canada/services/food-nutrition/food-
safety/food-irradiation/frequently-asked-questions-regarding-food-irradiation-
1.html
 Terminology
◼ Radiation
 Rays of energy
 Emission and propagation of energy through matter
or space by electromagnetic disturbances
◼ Food irradiation
 Application of radiation, as ionizing energy, to foods

Radiation Is the Energy!

Irradiation Is the Process!
Wavelength, Frequency, Energy level

Lower/shorter wavelength, higher

frequency, higher energy
Electromagnetic spectrum
Short wavelength,
High Energy

Long wavelength,
Low Energy
 Electromagnetic Energy: Microwave Energy (long
wavelengths- Low penetrating power)

in food- cause polar molecules to

vibrate
⚫ Heat by intermolecular friction
⚫ Heat then conducted to neighboring
molecules

⚫ MW absorbed by food up to a depth

of 5 to 7.5 cm

Pass through air, glass, paper and plastic

Reflected by metals
Electromagnetic Energy: Ionizing Radiation
(short wavelengths- High penetrating power)

Ionizing radiation:

▪ X-rays

▪ Gamma rays, etc

Ionizing Radiation

⚫ Food Irradiation
▪ Uses Gamma rays, X-rays or electron beam
▪ Short wavelength, high penetrating power

▪ No significant heat produced:

▪ “cold sterilization/pasteurization”
(old terminology)
Definition of food irradiation

Division 26 of FDA of Canada:

“Treatment of food with ionizing radiation”

ionizing radiation means:

a) Gamma radiation from Cobalt-60 or Cesium-137 source
b) X-rays from machine source operated at < 5 MeV
(megaelectron volt)
c) Beta particles (formerly known as Beta rays) Electrons from
machine source operated at < 10 MeV
Stream of electrons accelerated to 99.9% of the speed of light.
 Definition of food irradiation…

“Gray”
amount of energy absorbed by the food treated with I.R. 1
Gray (Gy) = 1 joule of energy per kg of food;
◼ 1000 Grays = 1 kiloGray or kGy
Most countries regulate 10 kGy or less of absorbed energy
Does irradiation induce radioactivity
in foods?

Irradiation – uses Ionizing energy

◼ Enough energy to change atoms by knocking an
electron from an outer orbit → form ions (“ionizing”)

◼ NOT enough energy to penetrate the nucleus and

“split” atoms (this would cause radioactivity!)
Does irradiation induce radioactivity in
foods?

To become radioactive, food would need to be exposed to

a minimum of 15 MeV of energy
Energy output: Cobalt 60, Cesium 137, & e-beam accelerators.-
carefully regulated
❖Maximum energy outputs of 5 or 10 MeV
❖Too low to induce radioactivity in foods

food can never become radioactive from irradiation using the

approved energy sources
 The Irradiation Process

http://1l7haj1mblkl18j4jh3avnkw.wpengine.netdna-cdn.com/files/2012/05/a-primer-on-food-irradiation.pdf
 2. Carried into a
chamber with
irradiation source
(eg. Cobalt 60)

1. Conveyor system
moves food in boxes
(pallets)

3. Absorbed dose depends

on amount of time food is
exposed to the irradiation
source
Dosimeters are placed with
the food to measure the
dose received (in kGy)
 Basis for food preservation
Basis for food preservation…
by ionizing radiation

1. Direct effect
▪ Direct hit of Ionizing energy upon genetic
material of microbial cells
▪ e.g. break bonds of DNA
▪ Depends on dose, MO, repair mechanism
available…
▪ Random, extensive damage
 Basis for food preservation
Basis for food
by preservation…
ionizing radiation

2. Indirect effects
◼ Ionizing energy interacts with water in the food
◼ Absorbed energy will dislodge electrons from water
molecules
Ionizing energy → absorbed by food (water) →
ion pairs & free radicals- reactive

❖ Damage to key proteins, cell membrane

More on Free Radicals…

NOT unique to “irradiated foods”

also produced within our bodies & other living tissues
⚫ As part of the normal metabolism
⚫ Oxidative reactions in foods (eg. unsaturated fats)

Mechanisms (chemical & enzymatic) within the human body

for inactivation of Free Radicals
What other products are formed during food
irradiation?
Radiolytic products
◦ Benzene and derivatives
◦ also in non-irradiated foods
◦ low concentrations after irradiation

◦ Alkylcyclobutanones (ACBs)
◦ “unique” radiolytic products
◦ mostly from fatty acids
◦ toxic at doses found in irradiated foods?
  Irradiation is not suitable for all foods
 cannot be used to reverse/mask poor initial
quality of foods!

Review required reading (Smith and Pillai, 2004):

• What are “ACBs”… How are they formed?
• What information has been gathered from
mutagenic/genotoxic studies?
• What was the role of Health Canada in these studies?
 Ways to minimize undesirable effects
of food irradiation

➢ Irradiation under
❑ frozen state
❑ Lower production and mobility of free radicals

❑ vacuum
❑ Minimize oxidative changes

➢ Adding free radical scavengers

❑ React with the free radicals (affinity for Free Radical)
❑ e.g. ascorbic acid

❑ Lowest effective irradiation dosage, effective packaging

Typical applications– irradiation
Band-Aids
Pet Treats
Cosmetics
Baby Bottles
Computer Chips
Feminine Products
Baby Diapers
Wound Care
50% of all medical devices
Animal vaccines
Contact lenses/ cleaning solutions
Table 10.2. Typical FOOD applications
Dose Purpose Examples
◼ inhibit sprouting of vegetables potatoes
◼ kill insects eggs, larvae wheat
< 1 kGy ◼ slow ripening bananas
◼ inactivate parasites pork
◼ eliminate pathogenic bacteria chicken, ground beef,
(Salmonella, E. coli O157:H7) &
1-10 kGy parasites fruit and vegetables
◼ eliminate spoilage causing MOs (eg.
fresh strawberries
mould)
10-50 kGy commercially sterilizes food sterilized hospital
diets,
space missions foods
Shelf-life extension of Strawberries

Non-irradiated Electron beam irradiated

After 7 days storage After 17 days storage
1 kGy
What doses are used-required?

Radiation Pasteurization” (<10 kGy)

1. Radurization –
kill majority of spoilage-causing organisms;

2. Radicidation –
kill or inhibit disease-causing organisms (pathogens);
What doses are used-required?

Radiation Sterilization (>10 kGy)

3. Radappertization –
◼ kill or inactivate all disease- and spoilage-causing organisms
capable of growing at storage conditions
(commercial sterilization)

BUT requires doses > 10 kGy (20, 30 kGy)

Not allowed in Canada

What doses are used-required?

Radiation Sterilization (>10 kGy)

Radappertization –
◼ kill or inactivate all disease- and spoilage-causing organisms
NOT ALLOWED IN
capable of growing at storage conditions
(commercial sterilization)

CANADA
BUT requires doses > 10 kGy (20, 30 kGy)
 Evaluating the safety and wholesomeness of
irradiated foods –
Four main principles:
1. Radiological safety -Will radioactivity be induced in the food?
 Control radiation dose
 Maximum 10KGy
2. Toxicological safety – Any toxic or carcinogenic substances?
 Perform toxicological testing
3. Microbiological safety – Is the target organism killed? Could they
become more harmful?
 Use D10 value
 Perform microbiological testing
4. Nutritional adequacy –significant loss of any nutrient?
 Perform nutrient retention testing
Safety and wholesomeness of irradiated foods
– Who is responsible?
In Canada
 (HPFB of) Health Canada – regulating safety and
wholesomeness of irradiated foods (Division 26)

 CFIA – labeling of irradiated foods (in conjunction with Health

Canada) ; inspection of facilities

In the U.S.
 FDA (Food and Drug Administration)

Internationally
 WHO (World Health Organization)
In Canada:

◼ Max. dosage allowed is 10 kGy

⚫ 4 main principles are met - safe
⚫ Nutrients – minor loss
Resistance /destruction of
Microorganisms by Ionizing Energy

◼ Concept of Decimal Reduction Time (D-Value) in

thermal processing - also applies to irradiation

▪ D10-value =
▪ Dose (kGy) of ionizing energy needed for a 90%
decrease (1 log reduction) of MO population
Required irradiation dose (kiloGrays)
for a 5D or 12D process

Pathogen D10-values Dose for a Dose for a

(kGy) 5 D process 12 D process

E. Coli 0157:H7 0.24 1.2 2.9

Listeria 0.45 2.2 5.4

monocytogenes
Salmonella 0.6 3.0 7.2

C. botulinum spores 3.56 18 > 40

Required irradiation dose (kiloGrays)
for a 5D or 12D process

Pathogen D10-values Dose for a Dose for a

(kGy) 5 D process 12 D process
0.45  5D = 0.45  12D =
E. Coli 0157:H7 0.24 1.2 2.2 2.9 5.4

Listeria 0.45 2.2 5.4

monocytogenes
Salmonella 0.6 3.0 7.2

C. botulinum spores 3.56 18 > 40

Resistance of enzymes to ionizing energy

Most food enzymes are even more resistant than

C. botulinum spores

Will need ~ 200 kGy!

Can we use irradiation to inactivate enzymes?

No!
use blanching or other treatments
 Irradiated food- Labelling
1. Mandatory “basic” labelling info. as required for other pre-
packaged products (common name, list of ingredients, Nutrition
Table, etc.)
2. International Radura symbol
3. Statement (indicating the product is irradiated)
4. An irradiated ingredient (>10%) of a pre-packed food, must be
identified as irradiated in the list of ingredients
Visit: Section 2.14.1 of the “Guide to Food labelling and
Advertising” from the CFIA.
What applications are currently approved in Canada?
(see Division 26 Food Irradiation)
Petition Purpose Dmax Date
(kGy) Approved
Potatoes Sprout inhibition 0.15 11-9-60
Onions Sprout inhibition 0.15 3-25-65
Wheat, wheat Infestation control 0.75 2-25-69
flour
Whole or ground Reduce microbial 10 10-3-84
spices, dehydrated load
seasoning
preparations

Fresh raw ground Reduce microbial 4.5 22-2-17

beef load
Frozen raw Reduce microbial 7.0 22-2-17
ground beef load
Time line in Ground Beef
Approval
❑Nov 1997 Application submitted by Canadian Cattleman’s Assoc.

❑Review of application 1998

❑No activity

❑2012 Reactivated

❑Feb 2017 Approval granted

http://www.theglobeandmail.com/news/national/largest-canadian-
meat-recall-4m-settlement-in-xl-foods-tainted-meat-
lawsuit/article25544588/
What applications are currently approved in the
United States
https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know

Decontamination (microbial, parasite control) of

◼ Beef and Pork
◼ Crustaceans (e.g., lobster, shrimp, and crab)
◼ Fresh Fruits and Vegetables
◼ Lettuce and Spinach
◼ Poultry
◼ Seeds for Sprouting (e.g., for alfalfa sprouts)
◼ Shell Eggs
◼ Shellfish - Molluscan
(e.g., oysters, clams, mussels, and scallops)
◼ Spices and Seasonings
Sterilization of
⚫ Meat, frozen packaged – for NASA space missions only.
 Terms to remember
Electromagnetic spectrum
Ionizing energy
X-rays, gamma and beta rays
Division 26 of the Food and Drugs Act and Regulations
MeV, kGy
Free radicals
Unique radiolytic products
Radurization, radicidation and radappertization
Radura symbol