GAMMA IRRADIATION.pdf

GAMMA IRRADIATION FDE415 Egem Sude Demirbaş Ayşenaz Dönmez  What is Irradiation? FOOD RADIATION IRRADIATION IRRADIATION Emission of Exposing a Exposing food energy as product to...

GAMMA IRRADIATION FDE415 Egem Sude Demirbaş Ayşenaz Dönmez  What is Irradiation? FOOD RADIATION IRRADIATION IRRADIATION Emission of Exposing a Exposing food energy as product to items to electromagnetic ionizing gamma rays waves radiation emitted by a such as radioactive gamma-rays source  What is Irradiation? IONIZING RADIATION NON-IONIZING RADIATION X-RAY MICROWAVES GAMMA UV RADIATION ELECTRON BEAMS  What is Gamma Irradiation? A nonthermal method used in the food industry to extend the shelf life of various food products and to enhance food safety Exposing food products to gamma rays emitted by a radiation source, such as cobalt-60 or cesium-137  PURPOSES Prevention of Foodborne Illnesses Preservation-Extending Shelf life Control of Insects Delay of Sprouting and Ripening Sterilization  EFFECTS ON FOOD QUALITY No change in texture, appearance, taste ( protein denaturation Some vitamins and antioxidants can be reduced even in low doses of radiation (>1 kGy)  EFFECT ON MICROORGANISMS Damaging DNA, protein or cell membrane of M/O, Leads to microbial inactivation or death Reactive species from radiolysis of water react with bacterial cell components and damage/change their structure-death e.g. fresh products low dose (1-10 kGy) -> shelf life extension high dose (>10 kGy) -> M/O kill Figure 1. Action of ionizing radiations (Bhatnagar et al., 2022)  Gamma Irradiation Process Figure 2. Mechanism of food irradiation (Handayani & Permawati, 2017) Irradiation Treatment Figure 3. Irradiation Treatment (Ray & Berry, 2023)  Factors Affecting Gamma Irradiation Antimicrobial Microorganism Temperature pH Level Potential Type Antimicrobial potential Microorganisms have The temperature at The pH level of the food of the ionizing radiation varying levels of which the food is can impact the can increase with the resistance to radiation. irradiated can affect the formation of radiolytic dose and the source of For instance, viruses are efficiency of the products during the process. highly radiation process. irradiation. resistant.  Factors Affecting Gamma Irradiation Presence of Solute Food Composition Irradiation Dose Oxygen Concentration The presence or absence of The concentration of The composition of the The irradiation dose is oxygen can influence the solutes in the food can food itself (e.g., fat very important for amount of radiolytic products correlate with the content, water content) different food formed during irradiation. It amount of radiolytic can also affect the compositions. increases percentage of products formed during irradiation process functional groups. irradiation. Factors Affecting Gamma Irradiation Figure 4. Factors affecting food irradiaton (Bhatnagar et al., 2022)  SOURCES Cobalt-60 (Co-60) Most common choice Radioactive isotope of cobalt Consistent sterilization Reliable source Insoluble in water Cesium-137 (Cs-137) Less common choice Radioactive isotope of cesium Availability Less energy than Co-60 Longer half-life  SAFETY ISSUES Not make food radioactive At the stage of high energy ionizing radiation that exceeded the recommended threshold will cause a dangerous radioactive material. The WHO states that the recommended doses of irradiation do not damage the nutrient content and toxic hazards (WHO, 1988) Only interaction at atomic or molecular levels No residual radioactivity after process  SAFETY ISSUES Consumer acceptance is important, clear labeling and education can help Food irradiation plants must be licensed by both food regulatory authorities and government agencies. Licensed food irradiation plants must undergo regular quality control to ensure compliance with their license agreement.  RADURA SYMBOL Indicator that a food item has undergone irradiation Codex Alimentarius Commission guidelines  Applications of Gamma Irradiation Sterilization and Preservation and Research and Decontamination Shelf Life Extension Development Medical Devices Food Irradiation Gamma Irradiation Chambers Cosmetics Agricultural Products Hospitals and Blood Banks  Applications of Gamma Irradiation on Foods Phytosanitary Quality Microbial Reduction Control Preservation Spices and Seasonings Fruits and Vegetables Grains Fruits and Vegetables Seafood Chicken  Applications of Gamma Irradiation on Foods Figure 5. Gamma irradiation affects on some foods (Handayani & Permawati, 2017)  High Fat Aqueous Drug Content Products Mechanical Liquid Products Limitations LIMITATIONS Regulatory Public Perception Approval Cost and Nutritional Infrastructure Changes INTERNATIONAL REGULATIONS INTERNATIONAL STANDARDS CODEX ALIMENTARIUS No global regulations COMMISSION Accepted standardized rules FAO and WHO WORLD TRADE ORGANİZATİON EUROPEAN UNION (EU) (WTO) Meet EU rules Sanitary and phytosanitary measures NATIONAL REGULATIONS The regulation is based on 7 food groups and the maximum overall average absorbed dose is Governed by the Food accepted as 10 kGy. Food groups: Irradiation Regulation, which Bulbs, roots and tuber Fresh fruits and vegetables was published in 1991 Cereals, nuts, oil seeds, pulses, dried vegetables and fruits Raw or processed fish and frog legs Revised in 2019 to align with Poultry meat, and red meat (fresh or frozen) the regulation of the Dry vegetables, spices, herbs, condiments and herbal teas European Union Dry food of animal origin  References Bhatnagar, P., Gururani, P., Bisht, B., Kumar, V., Kumar, N., Joshi, R., & Vlaskin, M. S. (2022). Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A Mini Review. Heliyon, 8(10). https://doi.org/10.1016/j.heliyon.2022.e10918 Center for Food Safety and Applied Nutrition. (n.d.). Food irradiation: What you need to know. U.S. Food and Drug Administration. https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know Chai, L., Zhang, B., Qiao, L., Wang, P., & Weng, L. (2021). Influence of gamma irradiation-induced surface oxidation on tribological property of polyetheretherketone (PEEK). Polymer Bulletin, 79(8), 6513–6531. https://doi.org/10.1007/s00289-021-03825-4 Food irradiation a technique for preserving and improving the safety of food. (1988).. WHO. Handayani, M., & Permawati, H. (2017). Gamma irradiation technology to preservation of foodstuffs as an effort to maintain quality and acquaint the significant role of nuclear on food production to Indonesia society: A Review. Energy Procedia, 127, 302–309. https://doi.org/10.1016/j.egypro.2017.08.112 Ray, A., & Berry, S. (2023). Revolutionizing food preservation by embracing non- thermal innovations. ResearchGate. https://www.researchgate.net/publication/374133565_Revolutionizing_Food_Preservation_by_Embracing_Non- _Thermal_Innovations