Beruflich Dokumente
Kultur Dokumente
BNN 40304
SEMESTER 1 SESSION 2015/2016
ASSIGNMENT:
GAMMA IRRADIATION
NAME
MATRIX ID
: AN120228
LECTURER
DATE OF
SUBMISSION
TABLE OF CONTENT
CONTENT
1.0 OBJECTIVE OF THE STUDY
PAGES
1
2.2
Irradiation
2.3
Gamma Irradiation
10
10
13
14
14
15
4.0 CONCLUSION
17
REFERENCES
18
ii.
iii.
To examine the Malaysian food product that suitable to use Gamma Irradiation
technology.
Table 1: Historical Milestone of Food Irradiation (E.L. Andress, Food Irradiation, 2011)
1885
1886
1900s
1903
1904
1905
1940
- 1950s
1963
1964
1965
1983
1985
1986
1990
1997(FDA)
and 1999
(USDA)
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2.2 Irradiation
Radiation is not a modern and man-made creation as we get natural radiation from sun. The
method of radiation in food started from ancient times where people used the radiation from
sun to dry and preserve food. The modern food irradiation is a method in other hand, exposing
foods either prepackaged or in bulk to very high-energy, invisible lightwaves radiation
(Andress, 2011). Irradiation processing of food involves the controlled application of energy
from ionizing radiations such as gamma rays, X-rays or electron beams that are part of the
invisible lightwaves range of the electromagnetic spectrum (refer Figure 1).
The radiation energy given to the food can cause the changes in molecules such as
breaking chemical bonds; alter properties and condition of the food such as ripening and
sprouting rate. Microorganisms also undergo alteration so it is no longer pathogenic or killed
and genetically modified to be dormant or cannot reproduce.
There is 3 principles type of radiation sources (refer Table 2) use in food irradiation
according to the Codex Alimentarius1 (Food and Agriculture Organization, World Health
Organization, 1984).
Codex Alimentarius or Food Code established by FAO and WHO to develop harmonized international food
standards to protect consumer health and promote fair practices in food trade.
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Table 2: Types of Radiation Energy Use in Food Irradiation (Dosimetry for Food
Irradiation IAEA, 2002).
Types of radiation
Description
The rays used in food processing are obtained from large Cobalt60 or Caesium-137 radioisotopes sources. This type of radiation is
essentially monoenergetic, for example 60Co (most common used)
emits simultaneously two photons per disintegration with energies
of 1.17 and 1.33 MeV.
(c) Bremsstrahlung
(X-rays)
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ii.
iii.
Table 3 below shows the level of dosage approved by FDA and the application of gamma
radiation on different type of food (adapted from Kalyani and Manjula, 2014).
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Dosage (kGy)
0.05 0.15
Low Dose
(Radicidation)
0.15 0.50
0.25 1.0
1.0 3.0
Medium Dosage
1.0 7.0
(Radurization)
2.0 7.0
High Dosage
(Radappertization)
10 50
30 50
Application
Inhibition of sprouting
Examples of food
disinfection
Extension of shelf-life
microorganisms
additives
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A source of radiation.
ii.
iii.
iv.
they are fully packaged. The choice of which irradiator is most cost effective for a particular
product depends on the type of product, how it is packaged, the product dose, dose uniformity
requirements and, most important, logistics.
Gamma Irradiation|10
method. The source pencils must protect their leakage proof characteristics for 20
years. Unstable Co-60 isotopes is gained from the stable Co-59 atom by adding a
neutron into its nucleus through neutron bombardment in the nuclear reactors. Co60 isotope discharges one beta and two gamma rays with energy levels of 1.17
MeV and 1.33 MeV and transformed to stable Ni-60 atom.
4. Irradiation Cell (Biological Shield)
- This is the shielded room in which the irradiation process. Operating the Irradiation
Facility, the Co-60 source rack is taken out of the water pool and placed among the
boxes full of products. The protective concrete barriers are called biological shield.
The thickness of the biological shield depends on the activity of the employed
cobalt source and it was designed to meet the requirements of the International
Radiation Protection Regulations. The personnel and product entry doors of the
irradiation cell can be accessed after a maze for protection purposes.
5. Source Storage Pool
- In order to turn the irradiation process off in the Irradiator, Co-60 source panels is
immerse into a pool full of water with 6-meter depth. Co-60 source continues
emitting gamma radiation inside the water. On the other hand the water mass within
3.2 meters thick from the upper part of the source rack avoids the gamma lights to
reach in the irradiation cell so that the personnel can enter to the irradiation cell
without being exposed to the gamma rays and carry out the maintenance and repair
works safely.
6. Product Storage Area
- The gamma irradiation facility consists of two product storage which is
unprocessed products storage area and processed products storage area. The
products received are taken to the unprocessed products storage area and after they
are prepared for irradiation process loaded to the conveyor. After the irradiation
process the treated products are taken to the processed products storage area for
loading to the vehicles.
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Macronutrients (proteins, fats and carbohydrates) and minerals (iron, phosphorous and
calcium) are substantially unaffected by radiation doses at approved levels but not at
higher dosage. In addition, some vitamins, particularly thiamine, undergo an
appreciable reduction when exposed to radiation.
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4.0 Conclusion
Food irradiation technology has exceptional advantages over conventional methods of
preservation such as chemical, freezing, canning, dehydration, salting and others. This process
not contributes to the loss of nutrient content, flavour, odour, texture, and freshness.
Compared to chemical fumigants, the method of irradiation is more effective and does not
leave hazardous toxic residues in food. The World Health Organization (WHO) (1987)
summarizes advantages of the irradiation technique over conventional food processing
methods including:
1. Foods can undergo treatment even after packaging.
2. Irradiation treatment permits the conservation of foods in the fresh condition.
3. Perishable foods can be kept longer without noticeable quality loss.
4. The cost of irradiation and the low energy requirements compare favorably with
conventional food processing methods. Irradiation treatment up to the recommended
dose leaves no residue; changes in nutritional value such as loss of some vitamin.
5. Foods processed under recommended conditions for irradiation do not become
radioactive, a fact that many people do not understand.
Previous technology of post-harvest practices and inadequate storage and preservation
facilities includes adverse climatic conditions cause tremendous losses in agricultural, marine
and food products. Thus, food irradiation technology potentially serves as an effective method
for minimizing these losses and increasing their availability, and increase imports and exports
trades.
Food irradiation technology safely preserves food and controls pathogens. Irradiation has
been researched more than any other food process. It has come a long way since the
pioneering days of early 1900s. Important UN agencies such as the World Health
Organization and the Food and Agriculture Organization now recognize irradiation as another
important method of controlling pathogens and food spoilage.
regulated and endorsed as safe by agencies as the FDA, USDA and WHO. Concerns will
always remain, but if following best management practices and standard operating procedures
we can gain the benefits of the technology with minimal consequences.
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REFERENCES
1. Andress, E. L., Delaplane, K. S., & Schuler, G. A. (1998). Food Irradiation1.
2. Department of Standard Malaysia (2005). Code of Good Irradiation Practice: MS
1265.
3. Dosimetry for food irradiation. Vienna : International Atomic Energy Agency,
2002.p. ; 24 cm. (Technical report series, ISSN 00741914 ; no. 409)
STI/DOC/010/409 ISBN 9201155026
4. European Food Safety Authority. Scientific Opinion on the Chemical Safety of
Irradiation of Food. EFSA Journal 2011;9(4):1930.
5. Farkas, J., & Mohcsi-Farkas, C. (2011). History and future of food irradiation.
Trends in Food Science & Technology, 22(2), 121-126.
6. FDA. 1997. Irrdiation in the production, processing and handling of food. Federal
Register 62(232):64107-64121.
7. Food And Agriculture Organization, World Health Organization, Codex General
Standard for Irradiated Foods and Recommended International Code of Practice for
the Operation of Radiation Facilities used for the Treatment of Food, Codex
Alimentarius, Vol. 15, FAO/WHO, Rome (1984).
8. Joint FAO/WHO Codex Alimentarius Commission, & Joint FAO/WHO Food
Standards Programme. (2007). Codex Alimentarius: Fresh Fruits and Vegetables.
World Health Organization (Ed.). Food & Agriculture Org..
9. Josephson, E. S., & Peterson, M. S. (1983). Preservation of food by ionizing radiation.
10. Kalyani B. and Manjula K. (2014). Food Irradiation - Technology and Application.
International Journal of Current Microbiology and Applied Sciences. ISSN: 23197706 Volume 3 Number 4. pp. 549-555.
11. Moy, J. H. (2005). Food irradiationan emerging technology. Novel food processing
technologies, 375-404.
12. Proceedings of the Workshop on the Applications of Ionizing Technology in Food
Preservation (1985). Kuala Lumpur.
13. Tamura, N. (1981). Gamma irradiation facilities. Radiation Physics and Chemistry
(1977), 18(1), 281-291.
14. Wetherill, J. M. (1965). Gamma Irradiation of Food. Canadian Journal of Public
Health/Revue Canadienne de Sante'e Publique, 521-524.
15. World Health Organization (1988). A Technique for Preserving and Improving the
Safety of Food. ISBN 92 4 154240. Geneva.
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