Unit III

Food Irradiation
DEFINITION
Irradiation is the process of preserving the food by ionizing gamma-rays, X-rays and
electrons. It destroys the microorganisms and inhibits the biochemical changes.
MORE ABOUT FOOD IRRADIATION
Food irradiation is a physical process like drying, freezing, canning and
pasteurization. Food can be irradiated wet, dry, thawed or frozen. The irradiation of food can
be considered to a method of cold sterilization i.e food is free of microorganisms without
high temperature treatment
In fact, we cannot be able to differentiate between irradiated and non-irradiated food on basis
of color, flavour, taste, aroma or appearance. Irradiation increases the shelf life of food upto 2
-5 years.
IS IRRADIATED FOOD DANGEROUS TO HUMANS?
No it is safe to consume irradiated food. As like chemical fumigants/preservatives irradiation
does not leave any toxic residue in treated foods. Irradiated can be used on packed food
commodities. It cannot eliminate already present toxins and pesticides in food. FDA has
approved irradiation as a means of controlling microorganisms on spices, strawberries,
poultry, ground beef and pork.
PURPOSE OF FOOD IRRADIATION
 It retards ripening or senescence of raw fruits and vegetables
 Delay sprouting of potatoes
 Act as a fumigant to control the insect in grains, fruits and vegetables
 Irradiation increases the shelf life of foods by destroying food spoilage
microorganisms and also inhibits the activity of food enzyme
TYPES OF RADIATION
1. IONIZING RADIATION
2. NON-IONIZING RADIATION
IONIZING RADIATION
These are high energy radiations that can change atoms into electrically charged ions by
knocking out an electron from the outer orbit.
ARE IRRADIATED FOOD RADIOACTIVE?
At dose levels approved for food irradiation, these radiations cannot penetrate nuclei and thus
food can never become radioactive.
There are three types of ionizing radiations approved to be used for food irradiation. Namely
Electron beams, X-rays and Gamma rays
Electron Beams
Electron beams are streams of very fastmoving electrons produced in electron accelerators.
Electron beams have a selective application in food irradiation because of their poor
penetration. They can penetrate only one and a half inch deep into the food commodity. As a
results shipping cartons are too thick to be processed with electron beams. Electron beams are
generated through machine and they can switched on/off at will and require shielding.
X-rays
X-rays are also generated through machine sources. X-rays are photons and have much better
penetration and are able to penetrate through whole carton of food products. X-rays are
produced by reflecting a high energy stream of electrons off a target substance. The generated
X-ray passes through a metal plate and penetrate the food product conveyed underneath.
Since X-rays are generated through machine sources they can be switched on/off and require
shielding.

Gamma Rays
The third type of ionizing radiation approved for food processing are gamma rays that are
produced from radioisotopes either Co-60 or Ce-137. Gamma rays are also photons and have
deep penetration property. As like electron beams and X-rays, radioisotopes cannot be
switched off or on at will and they keep on emitting gamma rays. Radioisotopes require
shielding. Co-60 source is immersed under water when it is not in use and Ce-137 is shielded
in lead. Due to their continuous operation, radioisotopes need to be replenished from time to
time.
UNITS OF IRRADIATION
Irradiation energy that a food absorb is measured in unit called gray (Gy). This is equal to 1
joule of energy absorbed per kg of matter being irradiated. 1 Gy corresponds to 100 rad.
Practically the dose range from 50 Gy to 10000 Gy depending on the type of food.
MECHANISM OF INNACTIVATION OF MICROORGANISM USING
IRRADIATION
Radiation is a n effective means of destroying both pathogenic and non-pathogenic bacteria
as well as parasite and viruses. Radiation whether ionizing or non-ionizing inactivates
microorganisms by damaging a critical element in the cell, most often the genetic material.
Large and complicated molecule or macromolecules such as nucleic acids are directly or
indirectly responsible for significant spoilage. Ionization slightly modifies or breaks their
structure and thus prevents these molecules from behaving normally. Eg: When potatoes are
irradiated, the macromolecules responsible for initiating sprouting are ionized by the gamma
rays. The most important uses of irradiation are the destruction or reduction of pathogenic
bacteria in food. The life and reproduction of these microorganisms is dependent on their
nucleic acids, DNA and RNA. Both are very large complicated macro-molecules, they are
very sensitive to ionization. As a result, when the food is irradiated, the energy from the
radiation breaks breaks the bond in the DNA molecule causing defects in genetic instructions.
Parasites, Insects and Pests: They have large amount of DNA and are rapidly killed by an
extremely low dose of radiation.
It takes more radiation to kill bacteria because they have less DNA.
EFFECTS OF IONIZING RADIATION ON NUTRIENTS
 All processes cause changes in nutritional value of food. It is well demonstrated that
irradiation upto 10 Gy does not cause any significant change in the nutritional value
of macronutrients
 Vitamins are most essential micronutrients present in food. Certain vitamins like A, E,
C and K are radiation sensitive
 Irradiation may convert Vitamin C to dehydro ascorbic acid, which is another equally
usable form of vitamin C. Fat soluable vitamins like vitamin D are radiation resistant
and survive irradiation of food products
 Minerals are virtually unchanged. Iron is oxidised but the nutrient value of oxidized
iron is same as that of un-oxidized iron. Other processes like freezing, thawing,
storage have similar effects on iron
So the bottom line is that irradiation does not have any adverse impact on the nutritional
content of a person’s diet. Any food commodity irradiated up to an overall dose of 10 Gy
is safe and wholesome for human consumption.
PRACTICAL APPLICATIONS OF FOOD IRRADIATION
From practical point of view, there are three general applications and dose
categories that are referred to when foods are treated with ionizing radiation
A) Low dose upto 1 kGy
 Sprout inhibition in bulbs and tubers
 Delay in fruit ripening
 Insect disinfestation and elimination of food-borne parasites
B) Medium dose (1 – 10 kGy)
 Reduction of spoilage microbes to increase shelf life of meat, poultry and
sea foods under refrigeration
 Elimination of pathogenic microbes in fresh and frozen meat, poultry and
sea food
 Reduction of microbes in spices to improve hygiene
C) High dose (25 -70 Gy)
 Elimination of viruses
 Food for astronauts in space
 Sterilization of hospital diets for immuno compromised patients
MERITS AND DEMERITS OF FOOD IRRADIATION
MERITS
1. Reduces the occurrence of foodborne illnesses caused by bacteria, parasites, and other
contaminants.
2. Increases the shelf-life of food products.
3. Reduces the need for dangerous pesticides to be used on food crops.
4. Is a non-chemical process that does not affect the taste, texture, or nutritional value of food
products.
5. Makes it possible to produce safe, pest-free food products in remote locations where
traditional methods of pest control are ineffective or unavailable.
6. Is effective in destroying certain viruses and bacteria that are not destroyed by traditional
methods of food processing.
7. Reduces the need for chemical additives.
DEMERITS
1. May cause the formation of free radicals that can damage the vitamins and other
nutrients found in food products.
2. Makes it difficult or impossible to detect certain food-borne illnesses, such as
Salmonella.
3. There is a potential risk of exposure to radiation for people who work with food that
has been irradiated.
4. Some people worry about the safety of consuming food that has been exposed to
radiation, even though there is no scientific evidence to suggest that it is dangerous.
5. Produces toxic by-products in certain foods, such as potatoes and onions.
6. Can be expensive due to equipment and energy needed for the process.