PROTECTION OF FOOD BY RADIATION AND
NATURE OF MICROBIAL RADIATION
RESISTANCE
Bermudez Adrian
Mantilla Naysha
Salazar Sarima
IONIZING RADIATION
Radiation with enough energy to penetrate matter and ionize it
(tear electrons)
IONIZING RADIATION
Alpha radiation Beta radiation Gamma and X radiations
Very good penetration,
It has no Low penetration power, less greater economy and longer
penetration ionizing power life. They are the most used
capacity
Neutron rays
Excellent penetration for not
having load
MODIFICATION OF IONIZING RADIATIONS
The terminology of ionizing radiation was modified in 1964 to
have an application in the elimination of microorganisms in food.
New terminology:
Radapertization
Food radiation technique that is based on a sufficient dose of radiation to
reduce the number of microorganisms and their activity
Typical radiation levels = 30 to 40 KGy
Equals 1 J / Kg
MODIFICATION OF IONIZING RADIATIONS
Radicidation
Reduction of the number of specific viable pathogenic microorganisms, to avoid
their detection with conventional techniques
The typical doses of irradiation to achieve this treatment are 2.5 to 10 KGy.
MODIFICATION OF IONIZING RADIATIONS
Radurization
Increase of the quality of conservation of a food for the reduction of disturbing
microorganisms by means of the radiation.
The typical doses of irradiation to get this treatment are from 0.75 to
2.5 KGy for meats, fish, fruits, vegetables and fresh cereals
MECHANISM OF ACTION
PRINCIPIO
The energy employed in food irradiation technology is referred to as ionizing
irradiation. Ionizing radiation occurs when one or more electrons are
removed from an atom. Electrons orbiting at minimum energy level or ground
state can be raised to higher levels, becoming electronically
excited(excitation). If enough energy is transferred to an orbital electron, the
excited electron may be ejected from the atom(ionization).
MECHANISM OF ACTION
IONIZING RADIATION
- Exists in form of waves
- Shorter wavelength = greater energy.
- Causes disruption of internal metabolism of cells by destruction
of chemical bond.
The associated energy levels of these rays are too low to be practical
value in preservation, they need to be accelerated (in cyclotrons,
linear accelerators etc.) to make them acquire the required energy.
Since electrons cannot penetrate very far into food, compared with
gamma radiation or X-rays, they can be used only for treatment of
thin packages of food and free flowing or falling grains.
MECHANISM OF ACTION
EFFECTS OF RADIATION ON MICROORGANISMS
The previous treatment of the microorganisms with ultrasound
sensitizes them to radiation. It is assumed that the irradiated
microorganisms are destroyed as a result of the passage of an ionizing
part, or how much energy, through a sensitive area of the cell, or very
close to said area, which produces a direct impact on said target, as a
consequence of the ionization of this area, the death of the cell.
It is also assumed that much of the germicidal effect is part of the
ionization of surrounding areas, especially water, which gives rise to
free radicals, some of which are oxidants or reducers, and therefore
favor the destruction of microorganisms. The irradiation of food can
also cause genetic mutations in the microorganisms that exist in them.
MECHANISM OF ACTION
MECHANISM OF ACTION
MECHANISM OF ACTION
NATURE OF THE RADIATION RESISTANCE OF
MICROORGANISMS
The bacteria most sensitive to ionizing radiation are gram-negative bacteria
such as, for example, pseudomonas, the gram-negative cells of the
cocobacillary form of Moraxelas and Acinetobacters are among the most
resistant of Gram-negative bacteria. Gram-positive cocci are the most resistant
of asporogenic bacteria, including micrococci, staphylococci, and enterococci.
What makes one microorganism more sensitive or more resistant than another
is not only an issue of fundamental biological interest, but also has an interest
in the application of irradiation to food preservation. A better understanding of
the mechanisms of resistance of microorganisms can lead to procedures that
increase their sensitivity to radiation and, consequently, to the use of lower
doses in the application of food preservation.
The effect of the buffer suspensions of nitrogen and oxygen have been
studied, being null results in the radiation sensitization, the cysteine gave less
sensitive cells and the ascorbate increased the sensitivity, the indolacetic acid
reduces the radioresistance but N-ethylmaleimide not.
BIOLOGY OF EXTREMELY HARDY SPECIES
Deinococcus
%G+C: 62 y 70
L-ornithine replaces lysine, Non teicocoic acids, External
membrane presence unlike other gram positive, Palmitoleate
content characteristics of gram negative, It has menaquinones
involved in oxidative phosphorylation and probably active
transport, predominant quinone MK-8, They contain
phosphoglycolipids.
Deinobacter
They share many characteristics with the aforementioned gender
except that they are gram-negative bacilli with the presence of L-
lysine, % G + C 44.1 - 44.8, quinone predominant Q9 and not
MK 8
BIOLOGY OF EXTREMELY HARDY SPECIES
APPARENT MECHANISM OF RESISTANCE
It is not known why the microorganisms
are so resistant to radiation. It is possible
that the complicated cellular envelope is
a factor of radioresistance, although
exact data on this particular is lacking.
ADVANTAGE
• Extends food preservation
• Eliminates both pathogenic and banal microorganisms.
• Replaces or decreases the need for chemical additives.
• Destroy insects and their eggs.
• It allows the treatment of products of a wide range of sizes and
shapes, from small packages to large ones.
• The food can be irradiated after packaging and then destined
for storage or transport.
DISADVANTAGES
• It produces organoleptic changes.
• The free radicals formed contribute to the oxidation of foods
that contain lipids; this causes oxidative rancidity.
• It can break proteins and destroy part of the vitamins, in
particular A, B, C and E.
• The protection of personnel and the work area in the
radioactive area is necessary.
• The market niche for irradiated products is small, even though
legislation in many countries allows the commercialization of
this type of products.
TYPICAL APPLICATIONS OF FOOD IRRADIATION
Inhibition of sprouting germination
Irradiation is useful for long-term inhibition of shoot formation
and preservation of the desirable qualities of onions and garlic
during storage.
Alimento Dosis
Patatas 0,08-0,14 KGy
Jengibre 0,04-0,10 KGy
Cebollas y ajo 0,03-0,12 KGy
Castañas 0,20KGy
TYPICAL APPLICATIONS OF FOOD IRRADIATION
Disinsection
Irradiation with relatively low doses (up to 0.50 KGy) destroys
or sterilizes all forms of insect development.
TYPICAL APPLICATIONS OF FOOD IRRADIATION
Fight against foodborne diseases
The relatively low doses of radiation needed to
destroy non-sporulated pathogenic bacteria in food
(Salmonella, Campylobacter, Listeria and Yersinia)
can be very useful in combating public health
problems.
Destruction of parasites
The radiation inactivates certain parasitic
pathogenic organisms. Some tapeworms of the ox
and pig, the protozoon of the pig that causes
toxoplasmosis and various flukes that infect the fish
cease to be infectious if they are given low doses of
radiation.
EQUIPMENT
Multipurpose irradiation plant
TYPICAL APPLICATIONS OF FOOD IRRADIATION
Prolongation of the shelf life of perishable foods
They destroy microorganisms that spoil or deteriorate the
product.
NORMATIVAS ASOCIADAS
1989-40 countries had authorized the irradiation of some foods
1983- FDA admitted the irradiation of spices and vegetable seasonings with
doses of up to 10 kGy (U.S. Federal Registe, July 15, 1983).
1985- FDA authorized the irradiation of pork up to 10 kGy to control
Trichinella spiralis (U.S. Federal Registe, July 22, 1985).
1990-USDA authorized the irradiation of poultry meat up to a limit of 3.0 kGy
1995-Maine and New York withdrew their ban on selling irradiated foods.
1981 - IAEA / WHO stated that foods with an average global dose of up to
10.0 kGy are unconditionally safe.
2003- The use of irradiated beef was approved in the United States.
NORMATIVAS ASOCIADAS
The classification of energy doses applied commercially in food preservation
according to the FAO / WHO / IAEA, can be summarized as follows.
NORMATIVAS ASOCIADAS
NORMATIVAS ASOCIADAS
CODE OF PRACTICE FOR THE TREATMENT OF FOODS BY
IRRADIATION (CAC / RCP 19-1979)
Referencias
• Organización Mundial de la Salud (1989) LA IRRADIACION
DE LOS ALIMENTOS Una técnica para conservar y preservar
la inocuidad de los alimentos
• Juan A. Ordóñez Pereda; Manuela Juárez Iglesia; Gonzalo
Zurera Cosano; Andrés Otero Carballeira (22 de septiembre,
2004) Opinión del Comité científico de la AESA sobre una
cuestión presentada por la Presidencia de la AESA, en relación
con la aplicación de radiaciones ionizantes a los alimentos.
• Instituto Peruano de Energía Nuclear (2010) PLANTA DE
IRRADIACIÓN MULTIUSOS
• Elvira Ablan. Irradiación de Alimentos: Proceso, Aplicaciones
y Ventajas. Recuperado el 19 de junio de 2019.
Formando líderes para la construcción de
un nuevo país en paz
