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FOOD IRRADIATION
P R E S E N T E D B Y: G R O U P 2 ( A F 4 )

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WHATtoISedit
FOODMaster title style
IRRADIATION?

Food irradiation is a process that uses ionizing radiation to

kill bacteria, parasites, insects, and other pathogens in food.

It is an additional tool for food safety and preservation,

working alongside other methods like refrigeration, canning,
and freezing.

Irradiation does not make foods radioactive, compromise

nutritional quality, or noticeably change the taste, texture, or
appearance of food. In fact, any changes made by irradiation
are so minimal that it is not easy to tell if a food has been
irradiated.
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HOW to edit MasterWORKS?
IRRADIATION title style

Food is exposed to a controlled amount of ionizing

radiation.

The process in which an electron is given enough energy to

break away from an atom is called ionization . This process
results in the formation of two charged particles or ions

The radiation damages the DNA or cellular structure of

microorganisms, preventing their reproduction and rendering
them unable to cause foodborne illnesses or spoilage.

The radiation levels used are carefully regulated and

monitored to ensure food safety. 3 3
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TYPEStoOF
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IONIZING title style

 Alpha Radiations

 Beta Radiations

 Gamma Radiations

 X-Rays

 Neutron Radiations

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RADIATIONS

 There are two main reasons why alpha radiation and neutron rays aren't used for food irradiation:

 Induced Radioactivity:
• Alpha particles and neutrons readily interact with atomic nuclei, causing nuclear reactions.
• This can make the food itself radioactive, which is obviously undesirable for consumption.

 Penetration:
• Alpha particles are very large and easily stopped by materials like air or even a sheet of paper. They
wouldn't be able to penetrate deeply enough into food to be effective.

 Gamma rays, X-rays, and electron beams are the preferred choices because:
• They don't cause radioactivity in the food.
• They have good penetration depth to reach microorganisms throughout the food.

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BENEFITS
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Prevention of Foodborne Illness : to effectively eliminate organisms

that cause foodborne illness, such as Salmonella and Escherichia
coli (E. coli).

Preservation: to destroy or inactivate organisms that cause spoilage

and decomposition and extend the shelf life of foods.

Control of Insects : to destroy insects in or on tropical fruits imported

. Irradiation also decreases the need for other pest-control practices
that may harm the fruit.

Delay of Sprouting and Ripening : to inhibit sprouting (e.g., potatoes)

and delay ripening of fruit to increase longevity.

Sterilization: irradiation can be used to sterilize foods, which can

then be stored for years without refrigeration. 6 6
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APPROVED Master
FOODS FORtitle style
IRRADIATION

 The list of foods approved for irradiation varies by

country.

 Commonly irradiated foods include :

Spices
Herbs
Grains
Fruits and vegetables
Meat
Poultry
Seafood. 7 7
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SAFETYto AND
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REGULATION

Food irradiation has been extensively studied and is

considered safe by leading health organizations,
including the World Health Organization (WHO) and the
U.S. Food and Drug Administration (FDA).

Regulatory agencies establish guidelines and standards

for the use of irradiation, ensuring it is applied correctly
and with appropriate dose levels.

Regulations ensure that only approved doses of radiation

are used, and proper labeling informs consumers about
irradiated products.
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ELECTRON BEAM IRRADIATION

( BETA RAYS)

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INTRODUCTION

High energy electrons treat food

Ionizing radiation

Penetrate food

Kill microrganism, insects and pesticides

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MECHANISM Master title style
ACTION

INTERACTION WITH FOOD

Beta rays interact with food

Cause ionization

Formation of free radical and other reactive species

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EFFECT ON MICRORGANISM

Energy transferred by Beta rays

Demages DNA and cellular structure of microrganism

Unable them to reproduce

Cause their death

Eliminate pathogens and parasites

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IMPACT ON FOOD QUALITY

Nutritional value, flavour, texture of food doesn’t change

significantly

Non thermal

Preserve heat sensitive nutrients

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REGULATIONS title style
AND LIMITS

 MAXIMUM DOSE LIMIT

• Maximum absorbed dose - 1kGy to 10kGy

• Depending on food product

Examples

• Spices and dried vegetables - 30kGy

• Dose for fresh produce – 1kGy to 3kGy

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ENERGY LEVEL

FDA set limit of 10 MeV

Prevent radioactivity in food

SPECIFIC FOOD TYPES

Fruits and vegetable : upto 1kGy

Poultry : upto 3kGy
Red meat : upto 7kGy
Spices and dry vegetables seasoning : upto 30kGy
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ADVANTAGES

Efficient

Safe

Controlled process

Environment friendly

Non thermal nature preserve heat sensitive nutrients

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DISADVANTAGES

Limited penetration

High initial cost

Specialized equipments

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APPLICATIONS IN FOODtitle style
INDUSTRY

Sterilization

Pathogen control

Insect disinfestation

Shelf life extension

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Gamma rays Food

Irradiation

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TABLE OF CONTENT title style

• Introduction
• History
• Effect of food
• Effect of microorganisms
• Advantages
• Disadvantage

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INTRODUCTION

• The simplest form of irradiation, at least in concept,is gamma ray

irradiation.
• Main source of gamma ray irradiation is;
1. Cobalt -60
2. Cobalt -59
• One of the irradiation source that is permitted for use in food processing
is gamma rays produced for the radioactive isotopes;
1. Cobalt -60(1.77 and 1.33 MeV)
2. Cesium -137(0.662 MeV)
• These radioactive isotopes are produced by exposure of the ordinary
element to a nuclear reactor core,and their availability may be
conditioned on the continued availability of nuclear power.
• Gamma-ray is often denoted by the (Greek letter) gamma,y
• Gamma –ray have no electrical charge or mass. 2121
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HISTORY

• Famous scientist have used this type of Radiation

• Some of the famous scientist that discovered and used gamma rays are:
1. Tracy slatyer
2. Peter Michaelson
3. Neil gehrals
4. Ray klebesadel

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DISCOVERY

• Discovered by a french physicist named Paul villard in 1900.

• Villard found gamma rays while studying radiation emitted from radium.
• He realized his discovery from radium was more powerful than previously found .
• Gamma rays did not det its name until 1903.

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GAMMA to RAYS
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Frequency
• Gamma rays typically have frequencies above
10 exahertz ( or >10^19Hz) and therefore
have energies above 100 keV
Wavelength
• Gamma rays typically have wavelengths less
than 10 picometer (10^-12 meter) which is
less than the diameter of an atom.
• Gamma rays are the electromagnetic wave
which have the highest frequency and the
shortest wave.
• This wave has the big energy and can through
metal and concrete.
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ON MICROORGANISMS

• Bactericidal efficiency of a given dose of irradiation depends on following factors

1. Kind and species of organisms
2. Number of organisms originally present
3. Presence or absence of oxygen
4. Physical state of food
5. Condition of organism
6. Composition of food

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ON FOODS

• In meat
1. pH of meat rises
2. Destruction of glutathione
3. Increase in carbonyl compounds, hydrogen sulphide and methyl mercaptan.
• In fats and lipids
1. Destruction of natural antioxidant and oxidation followed by partial polymerization
2. Increase in carbonyl compounds
• In vitamins
1. Generally B-complex vitamins levels are reduced in food
• In enzymes
1. Some of the food enzymes are reduced.

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Advantages Disadvantage

1. Gamma –rays can be used to kill cancerous • Gamma –rays can effect healthy cells when
cells being used to cure cancerous cells
2. Gamma –rays can be used to examine • Gamma –rays can lead to leukemia or a solid
metallic castings or welds in oil pipelines for tumor when being used to repair a cell .
weak points
3. Gamma –rays are used to kill pesticide and
bugs in food
4. Gamma –rays can be used to detect
beryllium

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Food Irradiation
with X-rays
(Enhancing Food Safety and Shelf Life)

H a m m a d Ta r i q ( L 1 f 2 2 b s f t 0 0 2 4 )

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IRRADIATION WORKS?

Process Overview:
• Generation: X-rays are produced by bombarding a target material (usually tungsten) with high-
energy electrons.
• Mechanism: X-rays penetrate food, disrupting the DNA of microorganisms and killing or inactivating
them.

Dosage and Penetration:

• Dosage: Measured in kilo Grays (kGy); typical doses range from 1 to 10 kGy.
• Penetration Depth: X-rays can penetrate up to 15 inches of food or packaging, making them
suitable for bulk and densely packed foods.
• Wavelength: X-rays have wavelengths ranging from 0.01 to 10 nanometers.

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BENEFITS OF Master
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IRRADIATION

Microbial Safety:
• Reduction in Pathogens: Up to 99.99% reduction in common pathogens
like Salmonella, E. coli, and Listeria.

Extended Shelf Life:

• Delayed Ripening: In fruits such as strawberries and mangoes, extending
shelf life by weeks.
• Sprout Inhibition: In potatoes and onions, preventing sprouting for
months.

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IRRADIATION

Pest Control:
• Insects and Parasites: Effective against pests in grains and dried fruits.

Non-chemical Method:
• Reduced Chemical Use: Decreases the need for chemical preservatives and fumigants.

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APPLICATIONS

Types of Food Treated:

• Fruits and Vegetables: Strawberries, mangoes, tomatoes.
• Meat and Poultry: Beef, chicken, pork.
• Seafood: Shrimp, fish fillets.

• Grains and Spices: Wheat, rice, dried herbs.

Case Studies and Examples:

• Example 1: Irradiated strawberries last up to 3 weeks longer.
• Example 2: Irradiated spices have a reduced microbial load by 99%.

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SAFETY AND REGULATORY ASPECTS

Safety of Irradiated Food:

• Nutritional Integrity: Studies show minimal changes in nutritional value.
• Myths: Does not make food radioactive; supported by WHO, FAO, and CDC.

Regulatory Framework:
• FDA: Approves specific doses for various foods.
• WHO: Endorses food irradiation as safe.
• Codex Alimentarius: Provides international standards.

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SAFETY AND REGULATORY ASPECTS

Labeling Requirements:
• Radiation Symbol: Required in many countries.
• “Treated with Radiation” or “Treated by Irradiation”:
Label statement.

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ENVIRONMENTAL IMPACTstyle

Comparison with Other Preservation Methods:

• Carbon Footprint: Lower than refrigeration and chemical treatments.
• Energy Consumption: Efficient, especially with bulk processing.

Sustainability Aspects:
• Reduced Food Waste: Extends shelf life, reducing spoilage.
• Decreased Chemical Use: Less reliance on chemical preservatives and fumigants.

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 FUTURE PROSPECTS AND
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INNOVATIONS

Advancements in Technology:
• Improved Equipment: More efficient X-ray machines, reduced costs.
• New Applications: Potential for use in more diverse food products.

Research and Development:

• Ongoing Studies: Exploring effects on different food types and combinations.
• Future Uses: Potential for broader application in global food supply chains.

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REFERENCES
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• https://www.osha.gov/ionizing-radiation/background#:~:text=reduce%20radiation%20exposure.-,What%20are%20the%20Types
%20of%20Ionizing%20Radiation%3F,Safety%20and%20Health%20Topics%20page
.
• https://www.betterhealth.vic.gov.au/health/healthyliving/food-irradiation
• https://www.symecengineers.com/what-are-the-benefits-of-food-irradiation-2/
• https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know#:~:text=Irradiated%20foods%20need%
20to%20be,food%20safety%20are%20not%20followed
• https://www.aiche.org/resources/publications/cep/2016/november/introduction-electron-beam-food-
• irradiation#:~:text=Electron%20beam%20and%20X%2Dray,doses%20to%20sterilize%20food%20ingredients.
• https://www.food-safety.com/articles/5791-electron-beam-technology-a-platform-for-safe-fresh-and-chemical-free-food
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020261/
• https://www.foodinfotech.com/e-beam-radiation-and-its-role-in-food-processing/
• https://www.nde-
• http://www.epa.gov/radiation/understand/gamma.html
• Ed.org/Education Resources/community college/Radiography/physics /gamma .htm
• https://www.who.int/news-room/fact-sheets/detail/food-irradiation
• https://www.cdc.gov/nczved/divisions/dfbmd/diseases/irradiation_food/
• http://www.fao.org/3/y4819e/y4819e0d.htm
• https://www.fda.gov/food/food-labeling-nutrition/food-irradiation#Safety 3737

• https://www.unep.org/resources/publication/impact-food-loss-and-waste
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Thank You

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